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    Home > Food News > Sweetener News > Announcement of Yibin City Market Supervision and Administration Bureau on Sampling Inspection of Food Safety Supervision (No. 3 of 2021)

    Announcement of Yibin City Market Supervision and Administration Bureau on Sampling Inspection of Food Safety Supervision (No. 3 of 2021)

    • Last Update: 2021-07-30
    • Source: Internet
    • Author: User
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      Recently, the Municipal Market Supervision and Management Bureau organized in 2021 in Yibin city level in food safety supervision and sampling , extracting vegetable products, spices , meat , restaurant food , food processed products, starch and starch products , soy products , pastry , roasted seeds and nuts food Kennedy and fruit products , alcoholic beverages , edible oils , fats and their products, egg products , beverages , sugar and other food 330 15 batches of samples, test results are qualified
    .
    See the attachment for the details of the food safety supervision sampling inspection

    .
     
      Hereby inform
    .
     
      Attachment: 1.
    This inspection item
     
      2.
    Qualified-No.
    3 food sampling information in 2021
     
      Yibin City Market Supervision Administration
     
      July 25, 2021
     
      attachment1
     
      This inspection item
     
      1.
    Vegetable products

      (1) Basis for sampling
     
      Sampling basis for "national food safety standards of food additives using standard " (GB 2760-2014), "national food safety standards of contaminants in foods" (GB 2762-2017)
    .
     
      (2) Inspection items
     
      1.
    Pickles inspection items include nitrite (calculated as NaNO2), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as sodium saccharin) )

    .
     
      2.
    Condiments

      (1) Basis for sampling
     
      The sampling basis is "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Soy Sauce" (GB 2717-2018) ), "Brewed Soy Sauce" (GB/T 18186-2000), "National Food Safety Standard Vinegar" (GB 2719-2018), "National Food Safety Standard Edible Salt" (GB 2721-2015), "National Food Safety Standard Iodine Content of Edible Salt" (GB 26878-2011)
    .
     
      (2) Inspection items
     
      1.
    Soy sauce inspection items include amino acid nitrogen (calculated as nitrogen), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), antiseptic The sum of the proportions of their respective dosages to their maximum dosages when used in combination

    .
     
      2.
    The inspection items of vinegar include benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), and preservatives when used in combination.
    The sum of the proportions of the maximum usage amount and the total number of colonies

    .
     
      3.
    Salt inspection items include iodine, barium, potassium ferrocyanide (calculated by ferrocyanide), lead (calculated by Pb), and cadmium (calculated by Cd)

    .
     
      Three, meat products

      (1) Basis for sampling
     
      Sampling inspections are based on "National Food Safety Standards: Limits of Contaminants in Foods" (GB 2762-2017), "National Food Safety Standards for the Use of Food Additives" (GB 2760-2014), "Non-edible substances and easily List of Misuses of Food Additives (Fifth Batch)" (Rectification Ban Han [2011] No.
    1)

    .
     
      (2) Inspection items
     
      1.
    The inspection items of cured meat products include total arsenic (calculated as As), nitrite (calculated as sodium nitrite), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid) Calcium), cadmium (calculated as Cd), chloramphenicol

    .
     
      Four, catering food

      (1) Basis for sampling
     
      Sampling inspections are based on "National Food Safety Standard Vegetable Oil" (GB 2716-2018), "List of Non-edible Substances and Food Additives Easily Abusively Added in Foods (First Batch)" (Food Remediation Office [2008] No.
    3 ), "National Food Safety Standard Food Additives Use Standards" (GB 2760-2014), "List of Non-edible Substances and Food Additives Easily Abuse May Be Added In Foods (Fifth Batch)" (Reorganization Letter [2011] No.
    1)

    .
     
      (2) Inspection items
     
      1.
    The inspection item for fried dough sticks is the residual amount of aluminum (dry sample, calculated as Al)

    .
     
      2.
    The oil inspection items used in the frying process include polar components and acid value (KOH)

    .
     
      3.
    The inspection item of raw wet noodle products is boric acid

    .
     
      4.
    The test items of the prepared wine include sodium cyclamate (calculated as cyclamic acid) and sodium saccharin (calculated as saccharin)

    .
     
      5.
    The inspection items of hot pot bottom materials include papaverine, morphine, codeine, narcotine, and thebaine

    .
     
      Processed food

      (1) Basis for sampling
     
      The sampling basis is the National Food Safety Standard Limits of Contaminants in Foods (GB 2762-2017), National Food Safety Standards Limits of Mycotoxins in Foods (GB 2761-2017), and 7 departments including the Ministry of Health on the withdrawal of food additives Announcement on Benzoyl Oxide and Calcium Peroxide (Ministry of Health Announcement [2011] No.
    4)

    .
     
      (2) Inspection items
     
      1.
    The inspection items of dried noodles include lead (in terms of Pb)

    .
     
      2.
    Rice inspection items include lead (calculated by Pb), cadmium (calculated by Cd), and aflatoxin B1

    .
     
      3.
    Wheat flour inspection items include cadmium (calculated as Cd), benzoyl peroxide, and benzo[a]pyrene

    .
     
      6.
    Starch and starch products

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Food" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     
      1.
    The inspection items of starch products include lead (calculated by Pb), residual aluminum (calculated by Al for dry samples), and residual sulfur dioxide

    .
     
      Seven, soy products

      (1) Basis for random inspection
     
      The sampling basis is the "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Food Additives Use Standard" (GB 2760-2014), "Food Safety National Standard Soy Products" (GB 2712- 2014), "National Food Safety Standard Limits of Pathogenic Bacteria in Food" (GB 29921-2013)
    .
     
      (2) Inspection items
     
      1.
    The inspection items of soybean products include lead (calculated as Pb), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), coliforms, Staphylococcus aureus, Salmonella

    .
     
      8.
    Pastries

      (1) Basis for random inspection
     
      The sampling basis is the "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     
      1.
    Pastry inspection items include benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), dehydroacetic acid and its sodium salt (calculated as Hydrogen acetic acid), propionic acid and its sodium salt, calcium salt, and preservatives when used in combination with the sum of the proportions of their respective dosages to their maximum dosages

    .
     
      9.
    Tea and related products

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Foods" (GB 2762-2017), "National Food Safety Standards Maximum Residue Limits of Pesticides in Foods" (GB 2763-2019)
    .
     
      (2) Inspection items
     
      1.
    Tea inspection items include lead (in terms of Pb), chlorpyrifos, fenvalerate and S-fenvalerate

    .
     
      10.
    Roasted food and nut products

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Nuts and Seed Foods" (GB 19300-2014), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standards" (GB 19300-2014) GB 2760-2014)
    .
     
      (2) Inspection items
     
      1.
    The inspection items of roasted seeds and nuts products include lead (calculated by Pb), acid value (calculated by fat) (KOH), peroxide value (calculated by fat), sodium saccharin (calculated by saccharin), sodium cyclamate (calculated by cyclic Hexyl sulfamic acid)

    .
     
      11.
    Alcohol

      (1) Basis for random inspection
     
      The sampling basis is "Fragrant Liquor" (GB/T 10781.
    2-2006) and the stated quality requirements of the product, "Luzhou-flavor liquor" (GB/T 10781.
    1-2006) and the stated quality requirements of the product, "National Food Safety Standard Distilled Liquor and Its Blended Wine" (GB 2757-2012), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)

    .
     
      (2) Inspection items
     
      1.
    Wine inspection items include alcohol content, methanol, cyanide (calculated by HCN), sucralose, and sodium cyclamate (calculated by cyclohexyl sulfamic acid)

    .
     
      12.
    Edible oils, fats and their products

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Vegetable Oil" (GB 2716-2018), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Foods Limits of Mycotoxins" (GB 2761- 2017)
    .
     
      (2) Inspection items
     
      1.
    Edible oil inspection items include acid value (KOH)/acid value (KOH), peroxide value, aflatoxin B1, benzo[a]pyrene

    .
     
      Egg products

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Food" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     
      1.
    Inspection items for remanufactured eggs include lead (calculated as Pb), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid)

    .
     
      Drink

      (1) Basis for random inspection
     
      Sampling tests are based on "National Food Safety Standard for Contaminants in Food" (GB 2762-2017), "National Food Safety Standard for Packaged Drinking Water" (GB 19298-2014), "National Food Safety Standard for Drinking Natural Mineral Water" (GB 8537) -2018)
    .
     
      (2) Inspection items
     
      1.
    The inspection items of packaged drinking water include oxygen consumption (calculated as O2), residual chlorine, nitrite (calculated as NO2-), Pseudomonas aeruginosa, and coliforms

    .
     
      Sugar

      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Sugar" (GB 13104-2014), "National Food Safety Standard Food Additive Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     
      1.
    Sugar inspection items include mites and sulfur dioxide residues

    .
     

      Recently, the Municipal Market Supervision and Management Bureau organized in 2021 in Yibin city level in food safety supervision and sampling , extracting vegetable products, spices , meat , restaurant food , food processed products, starch and starch products , soy products , pastry , roasted seeds and nuts food Kennedy and fruit products , alcoholic beverages , edible oils , fats and their products, egg products , beverages , sugar and other food 330 15 batches of samples, test results are qualified
    .
    See the attachment for the details of the food safety supervision sampling inspection

    .
    Supervision and management of food safety sampling, vegetable condiments, meat products, catering food, grain starch, starch products, soybean products, pastry, roasted seeds and nuts, fruit products, alcohol, edible oil, oil, egg products, beverages, sugar
     
      Hereby inform
    .
     
      Attachment: 1.
    This inspection item
     
      2.
    Qualified-No.
    3 food sampling information in 2021
     
      Yibin City Market Supervision Administration
     
      July 25, 2021
     
      attachment1
     
      This inspection item
     This inspection item
     
      1.
    Vegetable products
     1.
    Vegetable products



      (1) Basis for sampling
      (1) Basis for sampling
     
      Sampling basis for "national food safety standards of food additives using standard " (GB 2760-2014), "national food safety standards of contaminants in foods" (GB 2762-2017)
    .
    Standards for the use of food additives Standards for the use of food additives
     
      (2) Inspection items
    (2) Inspection items
     
      1.
    Pickles inspection items include nitrite (calculated as NaNO2), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as sodium saccharin) )

    .
     
      2.
    Condiments
      2.
    Condiments



      (1) Basis for sampling
      (1) Basis for sampling
     
      The sampling basis is "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Soy Sauce" (GB 2717-2018) ), "Brewed Soy Sauce" (GB/T 18186-2000), "National Food Safety Standard Vinegar" (GB 2719-2018), "National Food Safety Standard Edible Salt" (GB 2721-2015), "National Food Safety Standard Iodine Content of Edible Salt" (GB 26878-2011)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Soy sauce inspection items include amino acid nitrogen (calculated as nitrogen), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), antiseptic The sum of the proportions of their respective dosages to their maximum dosages when used in combination

    .
     
      2.
    The inspection items of vinegar include benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), and preservatives when used in combination.
    The sum of the proportions of the maximum usage amount and the total number of colonies

    .
     
      3.
    Salt inspection items include iodine, barium, potassium ferrocyanide (calculated by ferrocyanide), lead (calculated by Pb), and cadmium (calculated by Cd)

    .
     
      Three, meat products
     Three, meat products



      (1) Basis for sampling
      (1) Basis for sampling
     
      Sampling inspections are based on "National Food Safety Standards: Limits of Contaminants in Foods" (GB 2762-2017), "National Food Safety Standards for the Use of Food Additives" (GB 2760-2014), "Non-edible substances and easily List of Misuses of Food Additives (Fifth Batch)" (Rectification Ban Han [2011] No.
    1)

    .
     
      (2) Inspection items
    (2) Inspection items
     
      1.
    The inspection items of cured meat products include total arsenic (calculated as As), nitrite (calculated as sodium nitrite), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid) Calcium), cadmium (calculated as Cd), chloramphenicol

    .
     
      Four, catering food
     Four, catering food



      (1) Basis for sampling
      (1) Basis for sampling
     
      Sampling inspections are based on "National Food Safety Standard Vegetable Oil" (GB 2716-2018), "List of Non-edible Substances and Food Additives Easily Abusively Added in Foods (First Batch)" (Food Remediation Office [2008] No.
    3 ), "National Food Safety Standard Food Additives Use Standards" (GB 2760-2014), "List of Non-edible Substances and Food Additives Easily Abuse May Be Added In Foods (Fifth Batch)" (Reorganization Letter [2011] No.
    1)

    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection item for fried dough sticks is the residual amount of aluminum (dry sample, calculated as Al)

    .
     
      2.
    The oil inspection items used in the frying process include polar components and acid value (KOH)

    .
     
      3.
    The inspection item of raw wet noodle products is boric acid

    .
     
      4.
    The test items of the prepared wine include sodium cyclamate (calculated as cyclamic acid) and sodium saccharin (calculated as saccharin)

    .
     
      5.
    The inspection items of hot pot bottom materials include papaverine, morphine, codeine, narcotine, and thebaine

    .
     
      Processed food
     Processed food



      (1) Basis for sampling
      (1) Basis for sampling
     
      The sampling basis is the National Food Safety Standard Limits of Contaminants in Foods (GB 2762-2017), National Food Safety Standards Limits of Mycotoxins in Foods (GB 2761-2017), and 7 departments including the Ministry of Health on the withdrawal of food additives Announcement on Benzoyl Oxide and Calcium Peroxide (Ministry of Health Announcement [2011] No.
    4)

    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection items of dried noodles include lead (in terms of Pb)

    .
     
      2.
    Rice inspection items include lead (calculated by Pb), cadmium (calculated by Cd), and aflatoxin B1

    .
     
      3.
    Wheat flour inspection items include cadmium (calculated as Cd), benzoyl peroxide, and benzo[a]pyrene

    .
     
      6.
    Starch and starch products
     6.
    Starch and starch products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Food" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection items of starch products include lead (calculated by Pb), residual aluminum (calculated by Al for dry samples), and residual sulfur dioxide

    .
     
      Seven, soy products
     Seven, soy products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is the "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Food Additives Use Standard" (GB 2760-2014), "Food Safety National Standard Soy Products" (GB 2712- 2014), "National Food Safety Standard Limits of Pathogenic Bacteria in Food" (GB 29921-2013)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection items of soybean products include lead (calculated as Pb), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), coliforms, Staphylococcus aureus, Salmonella

    .
     
      8.
    Pastries
     8.
    Pastries



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is the "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Pastry inspection items include benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid), sodium saccharin (calculated as saccharin), dehydroacetic acid and its sodium salt (calculated as Hydrogen acetic acid), propionic acid and its sodium salt, calcium salt, and preservatives when used in combination with the sum of the proportions of their respective dosages to their maximum dosages

    .
     
      9.
    Tea and related products
     9.
    Tea and related products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Foods" (GB 2762-2017), "National Food Safety Standards Maximum Residue Limits of Pesticides in Foods" (GB 2763-2019)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Tea inspection items include lead (in terms of Pb), chlorpyrifos, fenvalerate and S-fenvalerate

    .
     
      10.
    Roasted food and nut products
     10.
    Roasted food and nut products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Nuts and Seed Foods" (GB 19300-2014), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standards" (GB 19300-2014) GB 2760-2014)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection items of roasted seeds and nuts products include lead (calculated by Pb), acid value (calculated by fat) (KOH), peroxide value (calculated by fat), sodium saccharin (calculated by saccharin), sodium cyclamate (calculated by cyclic Hexyl sulfamic acid)

    .
     
      11.
    Alcohol
     11.
    Alcohol



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "Fragrant Liquor" (GB/T 10781.
    2-2006) and the stated quality requirements of the product, "Luzhou-flavor liquor" (GB/T 10781.
    1-2006) and the stated quality requirements of the product, "National Food Safety Standard Distilled Liquor and Its Blended Wine" (GB 2757-2012), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)

    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Wine inspection items include alcohol content, methanol, cyanide (calculated by HCN), sucralose, and sodium cyclamate (calculated by cyclohexyl sulfamic acid)

    .
     
      12.
    Edible oils, fats and their products
      12.
    Edible oils, fats and their products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Vegetable Oil" (GB 2716-2018), "National Food Safety Standard Food Contaminants Limits" (GB 2762-2017), "Food Safety National Standard Foods Limits of Mycotoxins" (GB 2761- 2017)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Edible oil inspection items include acid value (KOH)/acid value (KOH), peroxide value, aflatoxin B1, benzo[a]pyrene

    .
     
      Egg products
     Egg products



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Limits of Contaminants in Food" (GB 2762-2017), "National Food Safety Standard Food Additives Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    Inspection items for remanufactured eggs include lead (calculated as Pb), benzoic acid and its sodium salt (calculated as benzoic acid), sorbic acid and its potassium salt (calculated as sorbic acid)

    .
     
      Drink
    Drink



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      Sampling tests are based on "National Food Safety Standard for Contaminants in Food" (GB 2762-2017), "National Food Safety Standard for Packaged Drinking Water" (GB 19298-2014), "National Food Safety Standard for Drinking Natural Mineral Water" (GB 8537) -2018)
    .
     
      (2) Inspection items
     (2) Inspection items
     
      1.
    The inspection items of packaged drinking water include oxygen consumption (calculated as O2), residual chlorine, nitrite (calculated as NO2-), Pseudomonas aeruginosa, and coliforms

    .
     
      Sugar
     Sugar



      (1) Basis for random inspection
      (1) Basis for random inspection
     
      The sampling basis is "National Food Safety Standard Sugar" (GB 13104-2014), "National Food Safety Standard Food Additive Use Standard" (GB 2760-2014)
    .
     
      (2) Inspection items
    (2) Inspection items
     
      1.
    Sugar inspection items include mites and sulfur dioxide residues

    .
     
    Attachment 2.
    xls

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