The Jiangsu Provincial Food Safety Standard Making For "Salted Ducks"

Based on the requirements of quality supervision for salted duck in Jiangsu and the crucial food safety assurance for Asian Youth Games 2013 and The Youth Olympic Games 2014 in Nanjing,’The provincial food safety standard:Salted duck’has been listed in the project of setting Jiangsu provincial standard in 2012.When Jiangsu provincial food safety standard for salted ducks was set, the national "Food Safety Law" of P.R.C and other relevant national laws, specifications and regulations is analyzed and strictly followed, especially the national food safety standards, current effective other national and professional standards according to product characteristics and quality of salted duck combined with various factors affecting its safety and technical requirements in processing. The procedures of collecting, surveying and consulting for domestic and international standards were all taken during processing the standard, the advices from the experts in related areas, and the representatives from industrial companies were fully considered. At the same time, the data were collected from enterprises and inspection institutes, and then used for the determination for technical indicators and values, and the values were farther confirmed by testing 100 batch samples. The communication with related personnel, inspection unit, regulators, processing enterprises and catering units was carried out as necessary. The final draft was obtained after several modification and improvement. The standard was approved by the health department of Jiangsu province as’Jiangsu Provincial Food Safety Standards:Salted duck’.The standard covers:Scope, normative reference file, the term and definition, sensory requirements, limitation of danger materials for human health, food additive variety and its scope of use and dosage, labeling related to food safety, quality requirements related to food safety, and food inspection methods and procedures, etc. This standard takes all relevant rational indices presented in national food safety standard of GB 2760-2011 ’Standards for use of food additives’, GB 2762-2012’Maximum levels of mycotoxins in foods’, GB/T 23586-2009’Sauced meat products’and GB 2726-2005’Hygienic standard for cooked meat products’. This requirements appeared in GB 29921-29921 ’Pathogens in food Limited’, GB 4789.30-2010 ’Food microbiology inspection:Listeria monocytogenes bacteria List S’,GB 28050-2011 ’General rules of pre packaged food nutrition labeling’ were also added to the standard. To reduce the fat content and microbe threshold and the use of food additives in the product makes the standard stricter. At the same time, the term definition was added, the senses and the provisions of the salt content was modified, more detailed requirements was also mentioned for product labeling.