Recently, based on the stipulations of food safety law, National Health and Family Planning Commission published four new national standards for food safety in the 11^th notice, that is, “the general principles of formula for medical special use” (GB29922-2013), “Good manufacturing practices of formula for medical special use” (GB29923-2013), “the limitation of pathogenic bacteria in food” (GB29921-2013) and “the food label on prepackaging of special diet” (GB13432-2013).

The “general principles of formula for medical special use” (GB29922-2013) is the food standard for special diet, which is formulated according to nutrient requirements of specific disease crowd who have problems like eating limitation, disorder of digestion and absorption, and metabolic disturbance. This standard is scientifically based on the clinical nutrition data of the above-mentioned people and “reference intake of nutrients in dietary for Chinese people”, and draws on the standards of international organizations and developed countries. It applies to people over one year old. To strictly regulate the intake of this type of food, this regulation stipulates that it should be taken under the instructions of clinical dietitians and should be indicated on the label. “Good manufacturing practices of formula for medical special use” (GB29923-2013) stipulates the hygienic requirements and operation requirements of manufacturers. As for the food for medical use for babies under one year old, it should be implemented according to “the general principles of the special medical use of infant formula” (GB25596-2010).

The “food label on prepackaging of special diet” (GB13432-2013) stipulates label requirements for infant food, food for medical use and other special diet, and together with the “general principles of the prepackaged food labels” (GB7718-2011) which was publishes in 2013, and the “general principles of the prepackaged food nutrition labels”(GB28050-2011), they have formed standards system of food label, which is basically consistent with the standards system of food label of international food law commission. This standard clearly stipulates that it need not have content claim and function claim of the necessary elements in formula food  for infants under six months. It is significant to ensure the comprehensive and balanced nutrition of infants, avoid extravagant claim on label and regulate the development of the industry.

The “limitation of pathogenic bacteria in food” (GB29921-2013) is a general requirements of food safety based on the cleaning and integration of the existing food hygienic standard, food quality standards industry standard and the pathogenic bacteria limitation of agricultural products quality standard and on scientific information which is the pathogenic crisis supervision result of the food and the pathogenic bacteria change in the process of food production processing, storage, selling and consumption. It also draws on the relevant standards of international food law commission and that of other countries. This standard covers five such pathogenic bacteria limitation stipulations as salmonella, listeria mono cytogenes, escherichia coli O157:H7, staphylococcus aureus and vibrio parahaemolyticus which are in eleven food such as meat products, aquatic products, instant egg products, food products, instant soy products, chocolate and cocoa products, ready-to-eat fruit and vegetable products, beverages, frozen drinks, instant spices, nuts and seeds, and it specifies corresponding standards for detection methods.

To fully implement the aforementioned standards, National Health and Family Planning Commission will publish the quiz materials to give further information and guide the public to refer to it; meanwhile, the commission will start publicity and training activities together with relevant departments, so as to make good preparation for implementation. We expect the public to take an active part in the work of food safety standards. We will present timely implementation problems and suggestion to further implement the national standards for food safety.