Provisions on the administration of health food labels

In order to regulate the label management of health food, these administrative measures are formulated in accordance with the Food Safety Law of People's Republic of China (PRC) (hereinafter referred to as the Food Safety Law) and its implementing regulations, and the Administrative Measures for the Registration and Filing of Health Food. Health food label refers to the words, figures, symbols and all instructions attached to the product sales package to identify the characteristics, functions and safety warnings of health food.

I. Product name

(a) consistent with the name of the health food approval certificate.

(2) For the horizontal label, it should be marked within one third of the main display layout of the label; For vertical labels, they should be marked in the right third of the label's main display layout.

(3) Imported health foods shall be marked with Chinese names and corresponding foreign names.

(4) Standardized Chinese characters should be used. All kinds of decorative artistic characters, including calligraphy, artistic characters, variant characters, seal script, official script and cursive script, should be written correctly and easily recognized. You can use Chinese Pinyin, minority languages or foreign languages, which should have a direct correspondence with Chinese characters.

Two, health food production enterprises or imported products business address.

The name and address of the manufacturer or business enterprise of imported products marked on the label and instruction manual of health food shall be the name and address registered according to law and able to bear the responsibility for product quality. The name and address of the production enterprise marked shall be consistent with the name and address of the enterprise specified in the health food production license.

(1) The name, address and production license number of the entrusted enterprise and the entrusted enterprise shall be marked separately for the health food commissioned for production.

(2) If the place of registration of the production enterprise and the place of production (office) are not at the same address, they shall be marked separately.

Three. Production date and validity period

(1) Dates shall be marked in the order of year, month and day. If they are not marked in this order, the date order shall be indicated.

(two) the year number should generally be marked with 4 digits, and the small packaged food can also be marked with 2 digits. The month and day should be represented by two digits.

(three) can be separated by spaces, slashes, hyphens, periods and other symbols, or without a separator.

Four. Net content and specifications

The net content and specifications shall be marked according to the marking requirements stipulated in the national standards.

Five, health food identification and approval number

The health food mark and the health food approval number should be arranged side by side or up and down, which is clear and easy to distinguish.

Legal basis:

People's Republic of China (PRC) Food Safety Law

Article 50 When purchasing food raw materials, food additives and food-related products, food producers shall check the supplier's license and product qualification certificate; Food raw materials that cannot provide qualified certificates shall be inspected in accordance with food safety standards; It is forbidden to purchase and use food raw materials, food additives and food-related products that do not meet food safety standards.

Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food-related products, truthfully record the name, specification, quantity, production date or production batch number, shelf life, purchase date, supplier name, address and contact information, and keep relevant vouchers. The storage period of records and vouchers shall not be less than six months after the expiration of the product shelf life; If there is no clear shelf life, the shelf life shall not be less than two years.

Article 51 A food production enterprise shall establish a record system for ex-factory inspection of food, check the inspection certificate and safety status of ex-factory food, truthfully record the name, specification, quantity, production date or production batch number, shelf life, inspection certificate number, sales date, name, address and contact information of the buyer, and keep relevant vouchers. The retention period of records and vouchers shall conform to the provisions of the second paragraph of Article 50 of this Law.