Health Food Labeling Regulations

Article 1 In order to strengthen the supervision and management of health food labels and product instructions, in accordance with the "Food Hygiene Law of the People's Republic of China" (hereinafter referred to as These regulations are specially formulated in accordance with the relevant requirements of the "Food Hygiene Law") and the "Measures for the Administration of Health Food".

Article 2 These regulations apply to all domestically produced and imported health foods sold in the country.

Article 3 The definitions used in these regulations are as follows:

Health food: refers to food that is shown to have specific health functions. That is, food that is suitable for consumption by specific groups of people, has the function of regulating the body, and is not intended to treat diseases.

Functional ingredients: refers to the components in health food that produce health care effects.

Food labeling: commonly known as food labels, including text, graphics, symbols and instructions on food packaging. It is used to display or explain the characteristics, functions, storage conditions and period of food, the people who eat it and how to eat it, and other relevant information. Minimum sales packaging: refers to the food packaging delivered to consumers in the smallest delivery unit during the sales process.

Main display layout: refers to the surface on the packaging label that is easiest to see or has the largest display area when consumers purchase goods. Generally, at least one surface of food sales packaging can be used as the main display layout.

Information layout: It is the packaging surface immediately to the right of the "main display layout". If due to packaging design reasons, the "Information Layout" immediately to the right of the "Main Display Layout" cannot meet the requirements for labeling (such as a folded packaging bag), the "Information Layout" can choose the next one to the right of the right panel. layout.

Special name of health food: a name indicating the main raw materials, physical form of the product, main processing technology and other food attributes of the health food.

Health food function name: In the name of a health food, it is the part of the name used to indicate the main functions of the health food.

Health care function statement phrase: a simple introduction or description of the health care function in the form of a phrase.

Article 4 All label contents of health food labels and product instructions must comply with the following basic principles:

Health food name, health effects, functional ingredients, suitable groups and health food approval documents The number must be consistent with the content stated in the "Health Food Approval Certificate" issued by the Ministry of Health.

It should be scientific and easy to understand, and no feudal superstition should be used to promote health food.

It should be consistent with the quality requirements of the product, and no misleading words, graphics, symbols should be used to describe or imply that a certain health food or a certain property of the health food is similar or identical to another product.

False, exaggerated, or deceptive words, graphics, and symbols may not be used to describe or imply the health-care effects of health foods, nor may they describe or imply that health foods have the function of treating diseases.

Article 5 The way in which health food labels and product instructions are marked must comply with the following basic principles:

Health food labels must not be separated from packaging containers. The attached product instructions should be placed inside the product outer packaging.

Each label content should be marked on the corresponding page in accordance with the provisions of these Measures. When one "information page" is not enough, it can be marked on the second "information page".

The text, graphics, and symbols in health food labels and product instructions must be clear, eye-catching, intuitive, and easy to identify and read. Background and base colors should be contrasting colors.

The text, graphics, and symbols on health food labels and product instructions must be firm and durable, and must not become blurred or even fall off during circulation and consumption. Standard Chinese characters must be used as the main text. Chinese pinyin, ethnic minority characters or foreign languages ??can be used at the same time, but they must have a direct correspondence with the content of Chinese characters and be written correctly.

The Chinese pinyin or foreign characters used must not be larger than the corresponding Chinese characters. The measurement unit must adopt the national legal measurement unit.

Article 6 Health food labels and product instructions must indicate the contents specified in Annex 1 of this "Measures", and the marking method must comply with the corresponding requirements stipulated in Annex 1 and Annex 2 of this "Measures" .

Article 7 If the labeling content or labeling method of health food labels and product instructions does not comply with these "Measures", they will be punished in accordance with Articles 45 and 46 of the "Food Hygiene Law".

Article 8 The Ministry of Health is responsible for the interpretation of these regulations.

Article 9 These regulations shall come into effect on the date of promulgation.

Attachment 1 Labeling content and labeling requirements of health food labels and product instructions

Health food labels and product instructions must indicate the following content, and the labeling method should meet the following requirements:

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1 Name of health food

1.1 A special name must be used to indicate the true attributes of the health food. When the name of a raw material or functional ingredient is used as the proper name, the raw material or functional ingredient must be one of the raw materials or functional ingredients that produce the main health-care effect.

1.2 While using special names that indicate the true attributes of the health food, you can also use health food function names that can indicate the health effects of the health food. When there are multiple health care effects, multiple health food effect names can be used at the same time, or a health food effect name that can comprehensively indicate all health care effects can be used. The name of the health food function should be a phrase or phrase.

1.3 While using the special name of the true properties of health food, you can use "newly created name", "brand name" or "trademark name". The health food function names adopted in accordance with 1.2 can also be used.

1.4 When national standards or industry standards stipulate one or several names for a certain food, one of them should be selected.

1.5 Do not use drug names that have been prescribed by the state; do not use names of people, place names, code names, exaggerated or easily misunderstood names.

1.6 The name of the health food should be marked in a prominent position on the "main display panel" of the smallest sales package. When the special names, health food function names and other names adopted in accordance with 1.1, 1.2 and 1.3 are used at the same time, these names should be arranged in parallel and the fonts can be of different sizes, but they should be written in wide or bold fonts and should be correct , clear, eye-catching, and larger than other text.

2 Health food logo and health food approval number

2.1 When the surface area of ??the "main display panel" is greater than 100 square centimeters, the width of the health food logo at its widest point Not less than 2 cm;

2.2 The health food approval number is divided into two lines, the upper line is "Wei Shi Jian Zi ( ) No.", and the lower line is "People's Republic of China and National Health Commission Ministry of Approval". 2.3 The health food logo and health food approval number issued by the Ministry of Health should be marked side by side or one above the other on the upper left side of the "main display page";

3 Net content and solid content

3.1 Indicate the net content of food according to the following measurement units: Liquid food: use volume, the unit is: milliliter, liter, or ml, l; Solid and semi-solid food: use mass, the unit is: grams, kilogram, Or g, kg;

3.2 For foods containing solid and liquid two-phase substances in sales packages, in addition to the net content, the total content of all solid substances in the sales package must also be marked. Expressed by mass or percentage.

3.3 When health food in the same sales package is packaged in separate containers or in independent forms, the content of the health food in the container should be marked on the packaging of the smallest container. At the same time, the net content of health food in sales packages should be marked as the number of the smallest container multiplied by (x) the net content of the health food in the smallest container, or the number of independent forms of health food multiplied by (x) the net content of a single form of health food;

3.4 The net content should be marked on the lower right side of the "main display page" and should be parallel to the bottom line of the "main display page".

4 Ingredients

4.1 Various ingredients must be arranged in descending order according to their usage amount.

Food additives are listed below.

4.2 If an ingredient is a compound ingredient composed of two or more other ingredients, when labeling the compound ingredient, the ingredients should be listed in descending order by usage amount in brackets after its name. The original ingredient name of this compound ingredient.

4.3 The names of ingredients, compound ingredients, and original ingredients must use special names that can indicate the true attributes of the ingredients, or names specified in national and industry standards. The names of food additives must use the names specified in gb2760 "Hygienic Standards for the Use of Food Additives", and the names of nutritional fortifiers must use the names specified in gb14880 "Hygienic Standards for the Use of Food Nutritional Fortifiers";

4, 4 Ingredients It should be marked above or to the right of the "Information Page" with the title "Ingredient List".

5 Functional ingredients

5.1 The actual content of all functional ingredients is calculated per 100 grams or 100 ml, or per serving of health food. The actual content can be calculated using the average Expressed by value, it can also be expressed by content range. The allowable deviation range of the actual measured value shall be implemented with reference to the corresponding national standards, industry standards or enterprise standards.

5.2 Energy

5.2.1 Any health food that produces health-care effects by adjusting the energy in the food must indicate the energy content in the food.

5.2.2 Energy is expressed in kj (kcal).

5.3 Nutrients

5.3.1 The names of nutrients that have been listed in 14880 "Hygienic Standard for the Use of Food Nutritional Enhancers" should use the names specified in the standard.

5.3.2 The units of each nutrient are as follows: Protein, amino acids and carbohydrates are in grams; Fats and lipids are in grams or milligrams; Total carbohydrates and classified carbohydrates In grams; the sucrose content should be indicated in percentage; dietary fiber in grams; vitamins in milligrams, micrograms or international units; minerals in grams, milligrams, micrograms.

5.4 Other functional ingredients Other functional ingredients are expressed in grams, milligrams, micrograms or other units according to different substances. Microbiological products need to be labeled with the quantity of each active organism contained during the shelf life.

5.5 Functional ingredients should be marked on the "Information Page", located after the "Ingredients List", with the title "Effective Ingredient List".

5.6 The "Effective Ingredient List" should be arranged in a table format, with each active ingredient arranged in descending order according to the health care effect it produces (see Appendix 2).

6 Health care effects

6.1 The health care effects should be the same as those stated in the "Health Food Approval Certificate" issued by the Ministry of Health.

6.2 Do not use words such as "treatment", "cure", "curative effect", "recovery" and "cure" to describe and introduce the health care effects of the product, nor may graphics, symbols or other forms be used to describe and introduce the health care effects of the product. imply the foregoing meaning.

6.3 Health care effects should be marked on the "Information Page", located after the "Effect Ingredient List", with the title "Health Care Effects".

6.4 A health effect statement phrase can be displayed near the name of the health food on the "main display page". The font of the phrase cannot be larger than the largest part of the name of the health food.

7 Suitable groups

7.1 The classification and expression of suitable groups should be clear.

7.2 When the health food is not suitable for a certain group of people, the group of people who are not suitable for consumption should be marked after the "suitable group", and the font size should be slightly larger than the content of "suitable group".

7.3 Suitable groups should be marked on the "Information Page", located after "Health Effects", with the title "Suitable Groups".

8 How to consume

8.1 Daily consumption and/or consumption per time should be accurately marked. The amount of food consumed can be expressed in terms of mass or volume, such as bottles, bags, spoons, etc.

8.2 If there is a small package in the sales package, the consumption amount should be corresponding to the net content of the small package.

If the net content of the small package is 10 ml, the serving amount can be marked as 10 ml per serving.

8.3 If different suitable groups of people should take in different amounts, the amount of food should be labeled according to the categories of the suitable groups. For example, children's daily consumption: 10 grams, adults' daily consumption: 20 grams.

8.4 The preparation, blending, processing, etc. methods of health food before consumption should be indicated, and graphics or symbols can be used to supplement the explanation.

8.5 When the consumption of health food is too large, it will have adverse effects on the human body or is not suitable for performing health care functions, the inappropriate consumption amount should be marked after the consumption method, and the font should be slightly larger than Contents of "Serving Size".

8.6 When necessary, food taboos or other precautions when consuming health food should be indicated.

8.7 Instructions for consumption should be marked on the "Information Page", located after "Amount of Consumption", with the title "Instructions for Consumption".

9 Date Marking

9.1 The shelf life can be marked in the following ways: a Shelf life... months b Shelf life until... c Eat (drink) before... d ...for food (drink) before

9.2 The date is marked as year-month-day, such as 1996-08-12.

9.3 The production date and shelf life should be marked on the "Information Page", located after "Consumption Methods", with the titles of "Production Date" and "Shelf Life".

10 Storage method If the health period of health food is related to the storage method, its storage conditions and storage methods should be marked. The storage method of health food should be marked on the "information page" with the title "Storage Method".

11 Execution standards The code and number of the standards being implemented must be indicated. Implementation standards should be marked on the "Information Page" with the title "Execution Standards".

12 Name and address of health food manufacturing enterprise

12.1 The name and address of the enterprise that manufactures, repackages, and packages health food. The name and address of the domestic importer of imported health food must be consistent with the name and address of the enterprise. Consistent with those registered in accordance with the law.

12.2 Imported health foods must be labeled with the name of the country and region of origin (Hong Kong, Macao, and Taiwan) and the name of the domestic importer or distribution agent.

12.3 The names and addresses of health food manufacturing, repackaging, and packaging companies, and the names of imported health food manufacturing companies and countries (regions) of origin can be marked on the "main display page" or on "Information Layout". When it comes to "main display layout", it should be marked below the "main display layout" and parallel to the bottom line. The addresses of health food manufacturing, repackaging, and packaging enterprises, and the addresses of domestic importers or distribution agents of imported health foods should be marked on the "Information Page" after "Execution Standards."

13 Special labeling content

13.1 Health foods that have been treated with ionizing radiation must be marked with "radiated food" or "this product has been treated" near the name of the health food on the "main display page". radiation".

13.2 Any ingredients that have been treated with ionizing radiation must be marked with "irradiated" after the name of the ingredient in the ingredient list.

13.3 The "warning labeling content" stated in the "Health Food Approval Certificate" issued by the Ministry of Health should be clearly marked on the lower right side of the "main display page".

Appendix 2 How to label the functional ingredient list

Example 1 Functional ingredient list

Per 100 grams (100 ml or per serving):

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Ginsenosides 500 mg

Xianggu polysaccharide 40 mg

Vitamin C 100 mg

Example 2 Functional ingredient list

Per 100 grams (100 ml or serving size):

Ginsenosides 10-1000 mg

Fragrant polysaccharide 30-40 mg

Vitamins c ≥100 mg