食品添加剂新规发布，首次对允许分装的情形作出严格限定

Core Viewpoint - The newly released "Food Additive Production License Review Guidelines (2025 Edition)" by the State Administration for Market Regulation aims to strengthen the comprehensive regulation of food additive production, serving as a key review basis for companies applying for production licenses [1][2]. Group 1: Scope and Classification - The guidelines define the scope of food additives, including six categories: single variety food additives, food flavorings, compound food additives, food nutrition enhancers, basic substances in gel-based candies, and enzyme preparations, implementing targeted classification licensing [1]. - The guidelines prohibit the repackaging of high-risk food additives and specify that only certain substances like sodium carbonate and sodium bicarbonate may be repackaged under specific conditions [1]. Group 2: Production Environment and Equipment - Companies are required to reasonably divide operational areas and implement effective separation measures to avoid cross-contamination, with stricter hygiene standards for certain categories like enzyme preparations and compound food additives [1][2]. - The guidelines mandate that companies must equip themselves with appropriate production equipment and regularly calibrate monitoring instruments, ensuring that materials used in direct contact with products are non-toxic and corrosion-resistant [2]. Group 3: Production Process and Labeling - Companies must establish a comprehensive management system from raw material procurement to finished product delivery, with strict material verification and process control, encouraging the use of information technology for precise management [2]. - Labels must clearly indicate the specific usage range, dosage, and methods, avoiding vague statements like "according to national standards," and must include the term "food additive" [2]. Group 4: Personnel Management and Compliance - Companies are required to employ dedicated food safety management personnel and technical specialists, with key positions needing to undergo training and assessment [2]. - The guidelines emphasize the establishment of a food safety traceability system, requiring complete records of the production process and regular self-inspections [3].