新版《食品安全国家标准 保健食品良好生产规范》即将发布

Core Viewpoint - The National Health Commission is revising the national standards for health food production to enhance management and ensure consumer safety, with the new standards expected to be released soon [1][2]. Group 1: New Standards Overview - The revised standards will expand from 10 chapters to 14 chapters, including additional informative appendices [2]. - The revisions aim to improve consumer health protection, promote industry development, and guide regulatory practices [2]. Group 2: Consumer Health Protection - New requirements for raw material management have been introduced, including the need for proof of strain identification, genetic stability, and safety for non-purified fermentation products [2]. - Companies are required to establish production management systems to ensure the safety and efficacy of raw materials [2]. Group 3: Industry Development - The new standards emphasize the responsibility of enterprises to establish comprehensive food safety management systems and improve management levels [2]. - Companies must conduct production process validation to ensure that production techniques and procedures meet expected outcomes [2]. Group 4: Regulatory Guidance - The new standards will serve as mandatory national food safety standards, providing clearer enforcement guidelines for regulatory work [2]. - The standards will closely align with the registration and filing management requirements for health foods, enhancing overall management effectiveness [2]. Group 5: Future Actions - The National Health Commission will continue to improve the standard system, including the production and operation norms, and promote effective implementation in food regulatory practices [3].