Benchmarking the New National Standards and Precisely Helping Enterprises Improve Quality | Lishui's Innovative Model Advances the Implementation of New Food Production Standards

The new GB 14881-2025, the National Food Safety Standard — General Hygienic Specification for Food Production, has been officially implemented since September 2026, and the new GB 7718-2025, the National Food Safety Standard — General Standard for the Labeling of Prepackaged Foods, will come into force in March 2027. The concentrated update of these two core national standards for food production provides an important opportunity for compliance upgrading in the food industry and a key basis for market regulation authorities to perform their duties precisely. To grasp the transition period of standard implementation and prevent systemic compliance risks in the industry in advance, the Lishui Municipal Market Regulation Bureau recently organized a special video training session on the new national standards for the city's food production sector, adopting a training model of "identifying key points through pre-class question collection, compiling cases through expert pre-review, and closed-loop learning through physical sample consultation," to help food production enterprises transition smoothly and produce in compliance.

Collecting Questions Citywide Before Class to Precisely Identify Frontline Difficulties

This training adhered to the principle of putting problems first and needs ahead, and in advance reached out to regulatory officials and various food production enterprises across the city, collecting widely through online channels and on-site visits the difficulties in applying the new standards, bottlenecks in daily supervision, and enterprises' compliance concerns. Focusing on high-frequency issues such as label marking, production hygiene control, linkage between the old and new standards, and the boundaries of on-site inspections, it established categorized lists of issues and clarified feedback deadlines one by one, ensuring that every item received a response and every matter was implemented. Lecturing experts conducted advance analysis and prepared targeted lessons, ensuring that "training covers exactly what enterprises lack and what supervision needs."

Expert Pre-Review and Targeted Teaching with Local Cases

In the early stage of the training, label samples of mainstream categories in production and on sale across the city, including alcoholic beverages, meat products, pastries, and agricultural specialty products, were widely collected and submitted to experts for review and analysis. Common label marking situations, error-prone details, and implementation difficulties during the transition period between the old and new standards were sorted out, and a case library of local issues was tailor-made, using real local products and real problems for case-based teaching. For some specialty products, key items such as label ingredients, date marking, allergen prompts, and origin labeling were checked, forming "one enterprise, one policy" review opinions. At the same time, the course refined the practical key points of the new GB 14881-2025, the National Food Safety Standard — General Hygienic Specification for Food Production, interpreting mandatory requirements on plant environment, pest and rodent control, cleaning and disinfection, personnel hygiene, and warehouse management, to shore up shortcomings in enterprises' production management.

Bringing Physical Samples for Consultation to Build a Closed Loop of Learning, Training, Diagnosis, and Correction

The training encouraged enterprises to bring their flagship products and packaging samples, turning static listening into dynamic practical training. Participants compared physical labels and product samples and conducted immediate self-checks against the standards in light of the course content. Experts, in accordance with the provisions of the new GB 7718-2025, the National Food Safety Standard — General Standard for the Labeling of Prepackaged Foods, on ingredient lists, date marking, and allergen prompts, dismantled and commented on the physical samples on site, guiding enterprises hand in hand to identify shortcomings in label compliance. A dedicated expert consultation desk was set up at the training site, providing face-to-face feedback and answers on the specific products and difficult problems brought by enterprises, helping them clarify rectification ideas at zero distance through interactive exchange. Relying on immersive teaching of "standard explanation + physical comparison + immediate correction," the training achieved assistance through training, rectification through participation, and quality improvement through learning.

Next, the Lishui Municipal Market Regulation Bureau will take this special training as an opportunity, based on the working approach of early deployment, early benchmarking, early standardization, and early resolution, to carry out regular business training and compliance guidance, continuously advance the publicity and implementation of the two new national standards, guide food production enterprises across the city to improve quality against benchmarks, operate lawfully, and develop soundly, and make every effort to safeguard the safe, standardized, and high-quality development of Lishui's specialty food industry.

Contributed by: Food Production Division