Announcement of the Chongqing Municipal Health Commission on the issuance of 4 local food safety standards including the "Local Food Safety Standard Hot Pot Base"

According to the " Food Safety Law of the People's Republic of China " and approved by the Chongqing Food Safety Local Standards Review Committee, the "Food Safety Local Standard Pickled Pepper Meat Products " (DBS 50/004—2021) and "Food Safety Local Standard Kimchi " arenow issued.
4 types of foods, including "Classic Seasoning " (DBS 50/020-2021), "Local Food Safety Standard Spicy Seasoning" (DBS 50/021-2021), "Local Food Safety StandardHot Pot Base " (DBS 50/022-2021) Safety local standard, "Food Safety Local Standard Pickled Pepper Meat Products" (DBS 50/004-2014), "Food Safety Local Standard Lao Duck Soup and Stew" (DBS50 020-2014), "Food Safety Local Standard Pickled Cabbage Fish Seasoning" (DBS50 025-2015), "Local Food Safety Standard Spicy Seasoning" (DBS 50/021-2014), "Local Food Safety Standard Hot Pot Base" (DBS 50/022-2014) and other 5 local food safety standards are renewed The standard will be repealed on the day of its formal implementation
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The local food safety standard will be officially implemented on May 1, 2022, allowing and encouraging food production and operation enterprises in the city to implement it before it is officially implemented
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Foods produced before the implementation date can continue to be sold during the food shelf life until the end of the shelf life
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Hereby inform
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Chongqing Municipal Health Commission

 

November 10, 2021