The People’s Republic of China has released 47 new or updated standards in the Chinese National Food Safety Standards. USDA has provided an unofficial English translation of the announcement about the changes to the Standards.
A new food safety law was drafted and submitted for review in China, with the goal of improving the country’s ability to ensure food safety and prevent incidents.
The Implementation rules for Hazard Analysis and Critical Control Point (HACCP) system certification version 2021, known as CHINA HACCP, has successfully achieved Technical Equivalence against Global Food Safety Initiative (GFSI) benchmarking requirements.
Following the U.S. Food and Drug Administration’s (FDA’s) premarket approval of a cultured chicken meat product from UPSIDE Foods (also known as “cell-based” or “lab-grown” meat), U.S. and Chinese food safety regulatory officials conferred in an online event on the global adoption of cultivated meat and other innovative foods.
A recent China–Australia collaborative review examined similarities and differences in the food safety risk assessment systems of China, Australia and New Zealand, Canada, and the U.S., with the aim of identifying areas that could support improvements to the Chinese system.
A recent attribution analysis aimed to understand the epidemiological characteristics of foodborne illness outbreaks related to meat and meat products in China from 2002–2017.
The U.S. Food and Drug Administration (FDA) tested seafood samples for per- and polyfluoroalkyl substances (PFAS) and found harmful levels of perfluorooctanoic acid in canned clams from China.
