Chinese food producers must record all the information on raw material procurement and food processing procedures and keep the record for at least two years, under a new regulation to ensure food safety.
The requirement is detailed in the Regulation on the Implementation of the Food Safety Law, which was published Friday.
The regulation, effective Monday, details the requirements on food manufacturers and wholesalers in food processing and distribution and the importance of supervision by health authorities highlighted in the Food Safety Law, which took effect on June 1.
Passed on July 8 at a meeting of the State Council, the regulation also gives specifics on food safety risk assessments.
(Xinhua News Agency July 24, 2009)