USAID
China Environmental Health Project Fact Sheet
Food Safety Laws and Regulations in China were compiled by Yang Yang as part of the China Environment Forum's partnership with Western Kentucky University on the USAID-supported China Environmental Health Project.
3 pages
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Abstract
The compilation includes a comprehensive list of laws and regulations governing food safety in China. The Food Safety Laws and Regulations in China are primarily issued by the Ministry of Health and the General Administration of Quality Supervision, Inspection and Quarantine. The laws and regulations aim to ensure the quality and safety of food products, including primary agricultural products, exported fruits, and imported and exported food. Key regulations include the Law on Agricultural Product Quality Security, the Regulation on the Supervision and Administration of Sanitation for Imported and Exported Food, and the Food Hygiene Law of the People's Republic of China. The laws and regulations cover various aspects of food safety, including the management of food additives, genetically modified food, and radiated food. The Regulation on Food Hygiene License regulates the issuance of licenses for food producers to ensure they meet hygiene standards. The Regulation on Managing Hygiene in Food Additives regulates the production and use of food additives to prevent contamination. The Regulation on Managing Hygiene in Genetically Modified Food strengthens the supervision of genetically modified food to protect consumer health and the right to know. In addition to these regulations, the Ministry of Health has issued various hygiene management regulations for specific food products, including grain, oil, tea, eggs, sugar, dairy, and alcohol. These regulations aim to ensure the quality and safety of these products. The Regulation on Food Hygiene Inspection Organizations regulates food hygiene inspections conducted by organizations outside the Ministry of Health's supervision system. The compilation of food safety laws and regulations in China is a critical step in ensuring the quality and safety of food products. The laws and regulations provide a framework for the management of food safety, and their implementation is essential for protecting consumer health and preventing foodborne illnesses.
