According to the provisions of the Food Safety Law, the National Health Commission and the General Administration of Market Supervision jointly issued Notice No. 6 of 2026, issuing 50 new national food safety standards and revised lists. The newly issued standards are guided by risk prevention, health care, and promotion of development. They refine the full food safety chain control requirements. They are not only an important guarantee of consumers' health rights and interests, but also a “hard scale” for supervision and enforcement, and an important basis for enterprises to produce in compliance with production. Three food safety standards, including the “Acrylamide Contamination Control Code”, “Lead Contamination Control Code in Food”, and “Tin Contamination Control Code in Tinned Thin Steel Canned Foods” announced this time are pollutant control standard standards. They can not only guide enterprises to establish a full-process hygiene control system, formulate different control measures according to the characteristics of pollutant sources, and prevent related pollution risks from production sources and processes; they can also provide a basis for supervisory authorities to carry out on-site supervision and enforcement of the entire food safety chain. “Cow's Milk Protein” is based on the actual development of the dairy industry and clarifies the terms, core technical indicators, and labeling of milk protein products. It helps promote the orderly and standardized development of milk ingredient processing and guarantees the right of users and consumers of milk protein products to know and choose. Food additive quality specifications and amendments such as the “National Food Safety Standard General Rules for Food Flavors” stipulate sensory indicators, main component content, impurity requirements, and technical indicators such as lead and arsenic for food additives such as food flavorings, have been added to commercialized product descriptions, and further improved the management requirements for related food additives.

According to the provisions of the Food Safety Law, the National Health Commission and the General Administration of Market Supervision jointly issued Notice No. 6 of 2026, issuing 50 new national food safety standards and revised lists. The newly issued standards are guided by risk prevention, health care, and promotion of development. They refine the full food safety chain control requirements. They are not only an important guarantee of consumers' health rights and interests, but also a “hard scale” for supervision and enforcement, and an important basis for enterprises to produce in compliance with production. Three food safety standards, including the “Acrylamide Contamination Control Code”, “Lead Contamination Control Code in Food”, and “Tin Contamination Control Code in Tinned Thin Steel Canned Foods” announced this time are pollutant control standard standards. They can not only guide enterprises to establish a full-process hygiene control system, formulate different control measures according to the characteristics of pollutant sources, and prevent related pollution risks from production sources and processes; they can also provide a basis for supervisory authorities to carry out on-site supervision and enforcement of the entire food safety chain. “Cow's Milk Protein” is based on the actual development of the dairy industry and clarifies the terms, core technical indicators, and labeling of milk protein products. It helps promote the orderly and standardized development of milk ingredient processing and guarantees the right of users and consumers of milk protein products to know and choose. Food additive quality specifications and amendments such as the “National Food Safety Standard General Rules for Food Flavors” stipulate sensory indicators, main component content, impurity requirements, and technical indicators such as lead and arsenic for food additives such as food flavorings, have been added to commercialized product descriptions, and further improved the management requirements for related food additives.