The food subject to the market access system for food quality and safety must be labeled with QS before leaving the factory. Without this logo, it may not be sold at the factory. Food production enterprises must be approved by the national quality supervision department before they can obtain the QS mark.
After September 2005 1 and 2065438, QS was cancelled and changed to SC "Shengchan". Food production enterprises must obtain SC certificate (food production license) before production. But it is not necessary to mark QS or SC on food packaging.
Extended data:
Britain is one of the first countries to pay attention to food safety and formulate relevant laws. Its system is perfect, its legal responsibility is strict, its supervisory responsibility is clear, and its measures are concrete, forming a management system that pays equal attention to legislation and supervision.
For example, since 1984, Britain has enacted food law, food safety law, food standard law and food hygiene law respectively.
At the same time, many special laws and regulations have been promulgated, such as dessert regulations, food labeling regulations, meat products regulations, feed hygiene regulations, food additives regulations and so on. These laws and regulations cover all food categories, involving all aspects of the entire food chain from farmland to table.
For a long time, the food safety supervision and self-inspection report system implemented by the German government have become the decisive mechanism for protecting consumers' health in Germany.
The food supervision in Germany is the responsibility of each state, and the relevant departments of the state government make supervision plans, which are implemented by food supervision officials and veterinary officials in cities and counties. The Federal Consumer Protection and Food Safety Agency (BVL) is responsible for coordination and guidance. In Germany, enterprises engaged in the production, processing and sales of food, daily necessities and cosmetics are subject to regular inspections by regional institutions.
Food production enterprises should register with the local food supervision department and be included in the risk list. The supervision department determines the sampling number of each enterprise according to the degree of risk. Every year, the national laboratory tests about 400,000 samples, including sample composition, pathogen type and quantity.