Food Safety Law of the People's Republic of China (2021 Amendment)

Food Safety Law of the People's Republic of China (2021 Amendment) 中华人民共和国食品安全法(2021修正) Food Safety Law of the People's Republic of China (Adopted at the 7th session of the Standing Committee of the Eleventh National People's Congress on February 28, 2009, and revised at the 14th session of the Standing Committee of the Twelfth National People's Congress of the People's Republic of China on April 24, 2015; amended for the first time in accordance with the Decision of the Standing Committee of the National People's Congress to Amend Five Laws Including the Product Quality Law of the People's Republic of China adopted at the 7th session of the Standing Committee of the thirteenth National People's Congress on December 29, 2018; and amended for the second time in accordance with the Decision of the Standing Committee of the National People's Congress to Amend Eight Laws including the Road Traffic Safety Law of the People's Republic of China (including the Fire Protection Law, the Law on Import and Export Commodity Inspection, the Advertising Law, the Grassland Law, the Civil Aviation Law, the Customs Law and the Food Safety Law) at the 28th Session of the Standing Committee of the Thirteenth National People's Congress of the People's Republic of China on April 29, 2021.) Table of Contents Chapter I General Provisions Chapter II Food Safety Risk Monitoring and Assessment Chapter III Food Safety Standards Chapter IV Food Production and Trade Section 1 General Rules Section 2 Production and Trade Process Control Section 3 Labels, Instructions and Advertisements Section 4 Special Food Chapter V Food Inspection Chapter VI Import and Export of Food Chapter VII Handling of Food Safety Accidents Chapter VIII Supervision and Administration Chapter IX Legal Liability Chapter X Supplemental Provisions Chapter I General Provisions Article 1 This Law is developed to ensure food safety and protect the physical health and life safety of the public. Article 2 Those engaging in the following activities in the territory of the People's Republic of China shall abide by this Law: (1) Food production and processing (hereinafter referred to as “food production”) and food sales and catering services (hereinafter referred to as “food trade”). (2) Production of and trade in food additives. (3) Production of and trade in packing materials, containers, detergents, and disinfectants for food and utensils and equipment for food production and trade (hereinafter referred to as “food-related products”). (4) Use of food additives and food-related products by food producers and traders. (5) Storage and transport of food. (6) Safety management of food, food additives, and food-related products. The quality and safety management of edible primary products sourced from agriculture (hereinafter referred to as “edible farm produce”) shall be governed by the Farm Produce Quality and Safety Law of the People's Republic of China . However, the marketing of edible farm produce, the development of relevant quality and safety standards, the release of relevant safety information, and, as provided for by this Law, agricultural inputs, shall be governed by the relevant provisions of this Law. Article 3 In the food safety work, priority shall be given to prevention, risk management and full process control shall be implemented, the whole society shall participate, and a scientific and rigid regulatory system shall be established. Article 4 Food producers and traders shall be responsible for the safety of the food which they produce or deal in. Food producers and traders shall engage in production and trade in accordance with laws, regulations, and food safety standards, ensure food safety, have integrity and self-discipline, take responsibility to the society and the public, accept supervision from the society, and assume social responsibilities. Article 5 The State Council shall establish a Food Safety Commission, with its functions prescribed by the State Council. The food safety supervision and administration department of the State Council shall supervise and administer food production and trade activities in accordance with this Law and its functions prescribed by the State Council. The health administrative department of the state Council shall, in accordance with this Law and its functions prescribed by the State Council, organize food safety risk monitoring and assessment, and develop and publish national food safety standards in conjunction with the food safety supervision and administration department of the State Council. The other relevant departments of the State Council shall undertake the relevant food safety work in accordance with this Law and their respective functions prescribed by the State Council. Article 6 The local people's governments at and above the county level shall be responsible for the food safety regulatory work within their respective administrative regions, lead, organize, and coordinate in a unified manner the food safety regulatory work and the work on responding to food safety emergencies, and establish and improve the full-process regulatory mechanism and the information sharing mechanism for food safety. A local people's government at or above the county level shall, in accordance with this Law and the relevant State Council provisions, determine the functions of the food safety supervision and administration department, the health administrative department, and the other relevant departments at the same level. The aforesaid departments shall be responsible for the food safety regulatory work within the administrative region according to their respective functions. The food safety supervision and administration department of a people's government at the county level may establish offices in townships or towns or particular areas. Article 7 The local people's governments at and above the county level shall implement an accountability system of food safety supervision and administration. The people's governments at a higher level shall review and evaluate the food safety regulatory work of the people's governments at a lower level. A local people's government at or above the county level shall review and evaluate the food safety regulatory work of the food safety supervision and administration department and other relevant departments at the same level. Article 8 A people's government at or above the county level shall include the food safety work in its comprehensive plan for national economic and social development, list food safety work funding in its fiscal budgets, strengthen the building of food safety regulatory capability, and provide safeguards for the food safety work. The food safety supervision and administration department and other relevant departments of a people's government at or above the county level shall strengthen communication, closely cooperate with each other, and exercise power and take responsibility according to the division of functions. Article 9 Food industry associations shall strengthen industry self-regulation, establish and improve industry norms and punishment and reward mechanisms in accordance with their respective articles of association, provide food safety information, technology, and other services, guide and supervise food producers and traders in legally engaging in production and trade, enhance integrity in the industry, and publicize and disseminate food safety knowledge. Consumers' associations and other consumers' organizations shall, according to the law, conduct social supervision against activities in violation of this Law or damaging the lawful rights and interests of consumers. Article 10 The people's governments at all levels shall strengthen food safety publicity and education, disseminate food safety knowledge, encourage social groups, basic-level autonomous mass organizations, and food producers and traders to disseminate food safety laws, regulations, standards, and knowledge, advocate healthy diet styles, and enhance consumers' food safety awareness and self-protection capability. News media shall publicize food safety laws, regulations, standards, and knowledge for the public good, and through public opinion, conduct supervision in respect of illegal activities related to food safety. News reports on food safety shall be true and impartial. Article 11 The state shall encourage and support food safety-related basic research and application research, and encourage and support the adoption of advanced technologies and advanced management norms by food producers and traders to enhance their food safety levels. The state shall apply rigid management rules to the use of pesticides, accelerate the elimination of extreme-toxic, high-toxic, and high-persistent pesticides, promote the research, development, and application of substitute products, and encourage the use of efficient, low-toxic, and low-persistent pesticides. Article 12 Any entity or individual shall have the right to report illegal activities related to food safety, the right to obtain food safety information from the relevant departments according to the law, and the right to offer opinions and suggestions on the food safety regulatory work. Article 13 Entities and individuals with outstanding contributions to the food safety work shall be commended and rewarded in accordance with the relevant state provisions. Chapter II Food Safety Risk Monitoring and Assessment Article 14 The state shall establish a food safety risk monitoring system to monitor food-borne diseases, food contamination, and harmful factors in food. The health administrative department of the State Council shall, in conjunction with the food safety supervision and administration department and the other relevant departments of the State Council, develop and implement a national food safety risk monitoring plan. After obtaining the relevant food safety risk information, the food safety supervision and administration department or any other relevant department of the State Council shall immediately verify it and notify the health administrative department of the State Council. For the food safety risk information in the notification from the relevant departments and the information reported by medical institutions on food-borne and other diseases, the health administrative department of the State Council shall conduct analysis and research in conjunction with the relevant departments of the State Council, and as it deems necessary, adjust the national food safety risk monitoring plan in a timely manner. The health administrative department of the people's government of a province, autonomous region, or municipality directly under the Central Government shall, in conjunction with the food safety supervision and administration department and other relevant departments at the same level, develop or adjust the food safety risk monitoring plan for the administrative region in view of the specific circumstances of the administrative region, and report the plan to the health administrative department of the State Council for recordation before implementation. Article 15 Technical institutions undertaking food safety risk monitoring work shall conduct the monitoring work according to the food safety risk monitoring plan and protocols, ensure the veracity and accuracy of the monitoring data, and submit monitoring data and analysis results according to the requirements of the food safety risk monitoring plan and protocols. Food safety risk monitoring workers shall have the right to enter the relevant planting and breeding places of edible farm produce and the places of food production and trade to take samples or collect the relevant data. Payments shall be made at the market price for the samples taken. Article 16 Where the food safety risk monitoring results show that there may be any potential food safety hazards, the health administrative department of the people's government at or above the county level shall, in a timely manner, notify the food safety supervision and administration department and other relevant departments at the same level, and report it to the people's government at the same level and the health administrative department of the people's government at a higher level. The food safety supervision and administration department and other relevant departments shall organize further investigations. Article 17 The state shall establish a food safety risk assessment system to conduct risk assessment of the biological, chemical, and physical hazards in food, food additives, and food-related products in scientific methods on the basis of food safety risk monitoring information, scientific data, and other relevant information. The health administrative department of the State Council shall be responsible for organizing the food safety risk assessment work, and form a Food Safety Risk Assessment Expert Committee consisting of experts in medical science, agriculture, food, nutrition, biology, environment, and other fields to assess food safety risks. Food safety risk assessment results shall be published by the health administrative department of the State Council. The safety assessment of pesticides, fertilizers, veterinary medicines, feeds, and feed additives, among others, shall be conducted with the participation of experts from the Food Safety Risk Assessment Expert Committee. No fees for food safety risk assessment shall be charged to producers and traders, and payments shall be made at the market price for the samples taken. Article 18 Under any of the following circumstances, a food safety risk assessment shall be conducted: (1) Through food safety risk monitoring or after receipt of a report, it is discovered that there may be any potential food safety hazards in food, food additives, or food-related products. (2) A risk assessment is needed to provide a scientific basis for developing or revising national food safety standards. (3) A risk assessment is needed to determine the key fields and key varieties in supervision and administration. (4) Any new factor that may harm food safety is discovered. (5) A judgment needs to be made on whether a factor posts a potential food safety hazard. (6) Any other circumstance under which the health administrative department of the State Council deems a risk assessment needed. Article 19 Where the food safety supervision and administration, the agricultural, or any other department of the State Council determines in the regulatory work that it is necessary to conduct a food safety risk assessment, it shall recommend the assessment to the health administrative department of the State Council and provide information on the source of risks and the relevant inspection data and conclusions, among others. If it is any of the circumstances as set out in Article 18 of this Law, the health administrative department of the State Council shall conduct the assessment in a timely manner and notify the relevant department of the State Council of the assessment result. Article 20 The health administrative department and the agricultural administrative department of the people's government at or above the provincial level shall, in a timely manner, notify each other of the safety risk monitoring information on food and edible farm produce. The health administrative department and the agricultural administrative department of the State Council shall, in a timely manner, notify each other of the results of safety risk assessment of food and edible farm produce and other information. Article 21 Food safety risk assessment results are the scientific basis for developing and revising food safety standards and conducting food safety supervision and administration. If a food safety risk assessment concludes that a food, food additive, or food-related product is unsafe, the food safety supervision and administration department or any other relevant department of the State Council shall, according to its functions, immediately announce the conclusion to the public, informing consumers of stopping eating or using it, and take corresponding measures to ensure that the production of and trade in the food, food additive, or food-related product ceases; and if it is necessary to develop or revise the relevant national food safety standards, the health administrative department of the State Council shall immediately do so in conjunction with the food safety supervision and administration department of the State Council. Article 22 The food safety supervision and administration department of the State Council shall, in conjunction with the relevant departments of the State Council, comprehensively analyze the food safety status on the basis of the food safety risk assessment results and the food safety regulatory information. If the analysis shows that any food may have a relatively high safety risk, the food safety supervision and administration department of the State Council shall, in a timely manner, issue a food safety risk alert to the public. Article 23 The food safety supervision and administration department and other relevant departments of a people's government at or above the county level and the food safety risk assessment expert committee and its technical institution shall, under the principles of “scientific, objective, timely, and open,” organize food producers and traders, food inspection institutions, certification bodies, food industry associations, consumers' associations, and news media to exchange food safety risk assessment information and food safety regulatory information. Chapter III Food Safety Standards Article 24 The primary purpose of developing food safety standards shall be to protect the physical health of the public, and food safety standards shall be scientific and reasonable to ensure safety and reliability. Article 25 Food safety standards shall be standards for mandatory execution. No mandatory food standards other than food safety standards may be developed. Article 26 Food safety standards shall contain: (1) limits of pathogenic microorganisms, pesticide residues, residues from veterinary medicines, biological toxins, heavy metals, and other pollutants, and other substances hazardous to human health in food, food additives, and food-related products; (2) varieties, range of application, and dosages of food additives; (3) nutritional composition requirements for staple and supplementary food exclusively for infants and other particular groups of people; (4) requirements for labels, marks, and instructions related to health, nutrition, and other food safety requirements; (5) hygienic requirements for the process of food production or trade; (6) quality requirements related to food safety; (7) food inspection methods and procedures related to food safety; and (8) others which need to be developed into food safety standards. Article 27 National food safety standards shall be developed and published by the health administrative department of the State Council in conjunction with the food safety supervision and administration department of the State Council, to which the standardization administrative department of the State Council shall assign national standard serial numbers. The provisions on the limits of pesticide residues and veterinary medicine residues in food and the inspection methods and procedures for such residues shall be developed by the health administrative department and the agricultural administrative department of the State Council in conjunction with the food safety supervision and administration department of the State Council. The inspection procedures for slaughtered livestock and poultry shall be developed by the agricultural administrative department of the State Council in conjunction with the health administrative department of the State Council. Article 28 National food safety standards shall be developed according to the food safety risk assessment results and by taking into full account the safety risk assessment results of edible farm produce and referring to the relevant international standards and international food safety risk assessment results, the drafts of national food safety standards shall be published, and opinions shall be widely solicited from food producers and traders, consumers, and the relevant departments, among others. National food safety standards shall be examined and adopted by the National Food Safety Standard Review Board organized by the health administrative department of the State Council. The National Food Safety Standard Review Board, which consists of experts in medical science, agriculture, food, nutrition, biology, environment, and other fields and representatives from the relevant departments of the State Council, food industry associations, and consumers' associations, shall examine the drafts of national food safety standards to determine whether the standards are scientific and practicable, among others. Article 29 For local specialties without national food safety standards, the health administrative department of the people's government of a province, autonomous region, or municipality directly under the Central Government may develop and publish local food safety standards, which shall be reported to the health administrative department of the State Council for recordation and be repealed immediately after the relevant national food safety standards are issued. Article 30 The state shall encourage food production enterprises to develop standards more stringent than the national or local food safety standards for their own application, and report such standards to the health administrative department of the people's government of the province, autonomous region, or municipality directly under the Central Government for recordation. Article 31 The health administrative department of a people's government at or above the provincial level shall publish the issued national or recorded local and enterprise food safety standards on its website for the public to consult and download free of charge. For issues raised in the implementation of food safety standards, the health administrative department of a people's government at or above the county level shall, in a timely manner, provide guidance and answers in conjunction with the relevant departments. Article 32 The health administrative department of a people's government at or above the provincial level shall, in conjunction with the food safety supervision and administration, agricultural, and other administrative departments at the same level, conduct follow-up evaluations of the implementation of national food safety standards and local food safety standards respectively and, on the basis of the evaluation results, revise food safety standards in a timely manner. The food safety supervision and administration, agricultural, and other administrative departments of a people's governments at or above the provincial level shall gather and summarize the issues existing in the implementation of food safety standards and, in a timely manner, notify the health administrative department at the same level of such issues. Food producers and traders and food industry associations shall immediately report issues discovered in the implementation of food safety standards to the health administrative departments. Chapter IV Food Production and Trade Section 1 General Rules Article 33 A food producer or trader shall comply with food safety standards and satisfy the following requirements: (1) It shall have places for food raw material treatment and food processing, packaging, and storage, among others, suitable for the varieties and quantities of the food which it produces or deals in, keep the environment of these places tidy and clean, and ensure that these places maintain a prescribed distance from toxic and hazardous sites and other pollution sources. (2) It shall have production or trade equipment or facilities suitable for the varieties and quantities of the food which it produces or deals in, and have the corresponding equipment or facilities for disinfection, changing clothes, toilet, day-lighting, illumination, ventilation, anti-corrosion, anti-dust, anti-fly, rat proof, mothproof, washing, disposal of waste water, and storage of garbage and waste. (3) It shall have full-time or part-time professional food safety technicians and food safety managerial personnel and rules and regulations for ensuring food safety. (4) It shall have a reasonable equipment layout and technical flowchart to prevent cross pollution between the food to be processed and ready-to-eat food and between raw materials and finished products and prevent food from contacting toxic substances or unclean items. (5) Cutlery, drinking sets, and containers for ready-to-eat food shall be washed clean and disinfected prior to use, and kitchenware and utensils shall be washed clean after use and kept clean. (6) Containers, tools, and equipment for storing, transporting, loading, and unloading food shall be safe, innocuous, and kept clean to prevent food pollution and satisfy the necessary temperature, moisture, and other special requirements for food safety, and food may not be transported together with toxic or harmful items. (7) Innocuous and clean packing materials, cutlery, drinking sets, and containers shall be used for ready-to-eat food. (8) Persons engaging in the production of or trade in food shall maintain personal hygiene, wash their hands clean, and wear clean work clothes and hats in the process of production or trade; and use innocuous and clean containers, vending devices, and equipment in the sale of unpacked ready-to-eat food. (9) The water used shall be in compliance with the hygiene standards for drinking water of the state. (10) The detergents and disinfectants used shall be safe and innocuous to human body. (11) Other requirements as prescribed by any law or regulation. A non-food producer or trader engaging in the storage, transportation, loading, and unloading of food shall comply with the provision of item (6) of the preceding paragraph. Article 34 The following food, food additives, and food-related products shall be prohibited from production and trade: (1) Food produced with non-food raw materials, food to which any non-food additive chemical or other substance potentially hazardous to human health is added, or food produced with recycled food as raw materials. (2) Food, food additives, and food-related products in which pathogenic microorganisms, pollutants such as pesticide residues, veterinary medicine residues, biotoxins, and heavy metals, and other substances hazardous to human health exceed the limits specified in food safety standards. (3) Food and food additives produced with food raw materials and food additives whose shelf-life has expired. (4) Food using food additives beyond the approved scope or limit. (5) Staple or supplementary food exclusively for infants and other particular groups of people in which the nutrient ingredients fail to meet food safety standards. (6) Food and food additives that are putrid or deteriorated, spoiled by rancid oil or fat, moldy, infested with pest, contaminated and dirty, mixed with foreign objects, adulterated and impure, or abnormal in sensory properties. (7) Meat of poultry, livestock, beasts, and aquatic animals that died from disease, poisoning, or unknown causes and the products made thereof. (8) Meat that has not been quarantined as legally required or has failed quarantine or meat products that have not been inspected or have failed inspection. (9) Food and food additives contaminated by packing materials, containers, or means of transport. (10) Food and food additives with a false production date or shelf life or whose shelf-life has expired. (11) Pre-packed food and food additives without labels. (12) Food expressly prohibited by the state from production and trade for disease prevention and other special needs. (13) Other food, food additives, and food-related products that do not comply with laws, regulations, or food safety standards. Article 35 The state shall adopt a licensing system for food production and trade. Whoever engages in food production or sale or catering services shall obtain a permit in accordance with the law. However, a permit is not required for the sale of edible agricultural products and prepacked food. The sale of prepacked food shall be reported to the food safety regulatory department of the local people's government at or above the county level for recordation. The food safety supervision and administration department of a local people's government at or above the county level shall, in accordance with the Administrative Licensing Law of the People's Republic of China , examine the relevant materials submitted by an applicant under items (1) to (4), paragraph 1, Article 33 of this Law, and if necessary, conduct an on-site inspection of the applicant's place for production or trade. If the applicant meets the prescribed conditions, a permit shall be granted; or if the applicant does not meet the prescribed conditions, a decision not to grant a permit shall be made, with a written explanation of the reasons for the decision. Article 36 To engage in food production or trade, a small food production or processing workshop or a food vendor shall meet the food safety requirements of this Law suitable for its production or trade scale and conditions, and ensure that the food which it produces or deals in is hygienic, nontoxic, and innocuous. The food safety supervision and administration departments shall strengthen the supervision and administration of them. The local people's governments at and above the county level shall put small food production or processing workshops and food vendors under comprehensive control, enhance services and unified planning, improve the production and trade environment of them, and encourage and support their improvement of production and trade conditions and operation at fixed places such as centralized trading markets and stores or within the specified temporary business areas and hours. The specific measures for the administration of food production or processing workshops and food vendors shall be developed by a province, autonomous region, or municipality directly under the Central Government. Article 37 For the production of food with new food raw materials or for the production of a new variety of food additive or food-related product, safety assessment documents on the relevant product shall be submitted to the health administrative department of the State Council, which shall, within 60 days of receipt of an application, organize an examination and, if the food safety requirements are satisfied, decide to grant a permit and announce it to the public or, if the food safety requirements are not satisfied, decide not to grant a permit, and provide a written explanation of the reasons for the decision. Article 38 No medicine may be added to food under production or trade, but substances that are traditionally both food and traditional Chinese medicinal materials may be added. The list of substances that are traditionally both food and traditional Chinese medicinal materials shall be developed and published by the health administrative department of the State Council in conjunction with the food safety supervision and administration department of the State Council. Article 39 The state shall adopt a licensing system for the production of food additives. Those intending to engage in the production of food additives shall have the sites, production equipment or facilities, professional technicians, and management rules suitable for the varieties of food additives produced, and shall obtain a permit for the production of food additives under the procedure as set out in paragraph 2, Article 35 of this Law. The production of food additives shall comply with laws, regulations, and national food safety standards. Article 40 No food additives may be included in the scope of permitted food additives unless it is technically necessary and is proved to be safe and reliable by risk assessment; and the relevant national food safety standards shall be revised in a timely manner according to the technical necessity and food safety risk assessment results. Food producers and traders shall use food additives in compliance with national food safety standards. Article 41 The production of food-related products shall comply with laws, regulations, and national food safety standards. The production of food-related products with a relatively high risk such as packing materials that directly contact food shall be subject to production licensing in accordance with the relevant state provisions on the administration of production licenses for industrial products. The food safety supervision and administration departments shall strengthen the supervision and administration of the production of food-related products. Article 42 The state shall establish a whole process food safety tracing system. Food producers and traders shall, in accordance with this Law, establish a food safety tracing system to ensure the traceability of food. The state shall encourage food producers and traders to gather and retain production and trade information by digital means to establish a food safety tracing system. The food safety supervision and administration department of the State Council shall establish a whole process food safety tracing cooperation mechanism in conjunction with the agricultural administrative department and other relevant departments of the State Council. Article 43 The local people's governments at all levels shall take measures to encourage the mass production of food and the chain food operation or distribution. The state shall encourage food producers and traders to participate in food safety liability insurance. Section 2 Production and Trade Process Control Article 44 A food production or trade enterprise shall establish and improve its food safety management rules, provide food safety training for its employees, strengthen food inspection, and legally engage in food production or trade. The primary person in charge of a food production or trade enterprise shall ensure the implementation of the food safety management rules of the enterprise and be fully responsible for the food safety work of the enterprise. A food production or trade enterprise shall employ food safety management personnel, and strengthen the training and assessment of them. Those who have been proven by assessment to be incompetent in food safety management may not hold such positions. The food safety supervision and administration departments shall randomly select the food safety management personnel of enterprises for supervisory assessment and publish the assessment results, but may not charge any fees for such supervisory assessment. Article 45 A food producer or trader shall establish and implement a health management system for employees. Persons suffering from any disease that may jeopardize food safety as specified by the health administrative department of the State Council may not engage in work involving contact with ready-to-eat food. Food production and trade employees who engage in work involving contact with ready-to-eat food shall take a medical examination every year and may not hold their positions unless a health certificate is obtained. Article 46 A food production enterprise shall develop and implement control requirements for the following matters to ensure that the food produced by it meets the food safety standards: (1) Control over raw materials, including but not limited to the purchase, inspection, and feeding of raw materials. (2) Control over key production links, such as production process, equipment, storage, and packaging. (3) Control over inspection, including but not limited to the inspection of raw materials, inspection of semi-finished product inspection, and ex-factory inspection of finished products. (4) Control over transport and delivery. Article 47 A food producer or trader shall establish food safety self-inspection rules to inspect and evaluate the food safety status on a regular basis. Where a food producer or trader no longer satisfies the food safety requirements for changes in its food production or trade conditions, it shall immediately take corrective measures; and if there is any potential risk of a food safety accident, it shall immediately stop food production or trade and file a report with the food safety supervision and administration department of the local people's government at the county level. Article 48 The state shall encourage food production or trade enterprises to satisfy the requirements of good manufacturing practices and implement a hazard analysis and critical control point system to improve their food safety management. For a food production or trade enterprise that has passed the certification of good manufacturing practices and a hazard analysis and critical control point system, the certification body shall conduct a follow-up according to the law. If the enterprise no longer satisfies the certification requirements, the certification body shall revoke the certification according to the law, notify in a timely manner the food safety supervision and administration department of the people's government at or above the county level, and announce it to the public. The certification body shall not charge any fees for the follow-up. Article 49 The producers of edible farm produce shall use pesticides, fertilizers, veterinary medicines, feeds, feed additives, and other agricultural inputs in accordance with the food safety standards and relevant provisions of the state, and strictly implement the provisions on the interval or withdrawal period for the safe use of agricultural inputs, and may not use any agricultural input expressly prohibited by the state. It shall be prohibited to use extremely or highly toxic pesticides on vegetables, fruits, tea leaves, Chinese medicinal herbs, and other crops specified by the state. Production enterprises of edible farm produce and specialized farmers' cooperative economic organizations shall maintain records of use of agricultural inputs. The agricultural administrative department of a people's government at or above the county level shall strengthen the supervision, administration, and guidance of the use of agricultural inputs and establish and improve rules for the safe use of agricultural inputs. Article 50 In the purchase of food raw materials, food additives, and food-related products, a food producer shall check a supplier's permit and compliance certificate of products. It shall, in accordance with the food safety standards, inspect food raw materials for which the supplier is unable to provide a compliance certificate. It shall not purchase or use any food raw material, food additive, or food-related product that does not meet the food safety standards. A food production enterprise shall establish a record system for checking the purchased food raw materials, food additives, and food-related products, honestly record the names, specifications, quantities, dates or batch numbers of production, shelf lives, and dates of purchase of food raw materials, food additives, and food-related products, and the names, addresses, and contact methods of suppliers, among others, and retain the relevant vouchers. The retention period of records and vouchers shall not be less than six months after the expiry of the shelf-life of products; or shall not be less than two years for p......