Legal analysis: The term “food labeling” as mentioned in these regulations refers to affixing, printing, or marking on food or its packaging to indicate the name of the food, quality level, commodity quantity, eating or usage method, producer or A general term for the words, symbols, numbers, patterns and other descriptions of sellers and other related information. Food labels should indicate the name of the food. Food names should indicate the true attributes of the food and meet the following requirements: (1) If national standards and industry standards have provisions on food names, the names specified by national standards and industry standards should be used; (2) National standards and industry standards have provisions on food names. If the name is not specified, a common name or common name that will not cause misunderstanding and confusion among consumers should be used; (3) Mark "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" ” or “trade name” or other names that are likely to misunderstand the attributes of the food, a name or classification (generic) name specified in items (1) and (2) of this article shall be marked in the same font size adjacent to the name; (4) For foods that are physically mixed with two or more foods and are uniform in appearance and difficult to separate from each other, the name should reflect the mixed attributes and classification (genus) name of the food; (5) Foods based on animals and plants Foods that use food as raw materials and are produced using specific processing techniques to imitate the characteristics of individuals, organs, tissues, etc. of other organisms should be preceded by the words "artificial", "imitation" or "vegetarian" and be labeled accordingly. The classification (generic) name of the true attribute of the food.

Legal basis: Article 126 of the Food Safety Law of the People's Republic of China The management department shall order corrections and give warnings; those who refuse to make corrections shall be fined not less than RMB 5,000 but not more than RMB 50,000; if the circumstances are serious, they shall be ordered to suspend production and business until the license is revoked:

(1) Food, food Additive producers fail to inspect purchased food raw materials and produced food and food additives in accordance with regulations;

(2) Food production and operation enterprises fail to establish food safety management systems in accordance with regulations, or fail to equip or Training and assessment of food safety management personnel;

(3) Food and food additive manufacturers and operators fail to inspect licenses and relevant certification documents when purchasing goods, or fail to establish and comply with purchasing inspection records and factory inspection records as required and sales record system;

(4) The food production enterprise has not formulated a food safety accident handling plan;

(5) Tableware, drinking utensils and containers for direct food consumption, It has not been washed and disinfected before use or the cleaning and disinfection has failed, or the catering service facilities and equipment have not been regularly maintained, cleaned, and calibrated as required;

(6) Food producers and operators have not obtained health certificates. Or persons suffering from diseases that may affect food safety specified by the health administrative department of the State Council are engaged in work that comes into contact with directly imported food;

(7) Food operators fail to sell food in accordance with regulations;

(8) Health food production enterprises fail to register with the food safety supervision and management department as required, or fail to organize production according to the registered product formula, production process and other technical requirements;

(9) Infant formula food production The enterprise fails to register food raw materials, food additives, product formulas, labels, etc. with the food safety supervision and management department;

(10) Special food production enterprises fail to establish a production quality management system and operate it effectively in accordance with regulations, or fail to Submit self-inspection reports regularly;

(11) Food producers and operators fail to regularly inspect and evaluate food safety conditions, or if production and operation conditions change, they fail to handle them in accordance with regulations;

(12) Schools, daycare institutions, elderly care institutions, construction sites and other centralized dining units failed to perform food safety management responsibilities in accordance with regulations;

(13) Food production enterprises and catering service providers failed to comply with regulations Formulate and implement production and operation process control requirements.