Food producers in China must record all food processing procedures and keep records for least two years under a new food safety regulation that came into force today.
The regulation, part of the implementation of the Food Safety Law, also obliges them to boost traceability by logging data on procurement of raw materials, said Chinese state media.
The rule outlines a string of requirements for food processors, distributors in the supply chain as well as food manufacturers. It also highlights the importance of supervision by health authorities.
The regulation, part of the Food Safety Act that came into force on June 1, is the latest move by China to repair its damaged reputation following a number of food contamination scandals in recent years.