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Recently, hand-made lemon tea has become popular in the entire Shenzhen food circle, and many people have been "pulling in" out of curiosity
According to the "National Food Safety Standard for the Use of Food Additives" (GB 2760-2014), among the commonly used synthetic colorants, sunset yellow, amaranth and carmine cannot be used in tea beverages; lemon yellow and temptation in tea beverages The maximum usage of red is 0.
The Shenzhen Municipal Market Supervision Bureau has conducted investigations on 15 tea drinking units that failed the test, and at the same time guided the catering units to do a good job in quality management, and immediately remove and destroy unqualified products.
It is reported that in the special rectification action of "Thai-style tea" and other Internet celebrity beverages, law enforcement officers will focus on checking the purchase of their raw tea bases and the situation of requesting certificates and tickets (suppliers and manufacturers must have business or production license qualifications + Product inspection qualification certificate + purchase inspection record, the copy must be stamped with the official seal of the supplier), and whether food additives such as pigments are added beyond the scope and limit during the processing operation
According to the provisions of Article 124 of the "Food Safety Law of the People's Republic of China", the production and operation of food that uses food additives beyond the scope and limit, in addition to the confiscation of illegal income and related raw materials and tools, illegal production and operation of food, food additives If the value of the goods is less than 10,000 yuan, a fine of not less than 50,000 yuan but not more than 100,000 yuan shall be imposed; if the value of the goods is more than 10,000 yuan, a fine of not less than ten times but not more than 20 times the value of the goods shall be imposed; if the circumstances are serious, the license shall be revoked certificate
The Shenzhen Municipal Market Supervision Bureau reminds the majority of catering businesses to operate legally and compliantly not to violate the food safety red line for the sake of winning
(Zhang Ruijia)
Responsible editor: Zhao Yangyi Review: Zheng Ying
