Viet Nam
Draft National Technical Regulation on Fresh Rice Noodle Products
The Ministry of Industry and Trade is developing the National Technical Regulation on fresh rice noodle products (QCVN xxx:2026/BCT) to establish a unified legal framework for food safety requirements applicable to one of Vietnam’s most widely consumed traditional food categories.
This regulation specifies safety limits for heavy metals, mycotoxins, and microbiological contaminants in fresh rice noodle products.
1. Scope of Application
According to the draft, the regulation applies not only to fresh rice vermicelli (bún tươi) and fresh pho noodles (phở tươi), but also to various similar products primarily made from rice or rice flour, with high moisture content and short shelf life, consumed directly or after heating. These include bánh canh, fresh hủ tiếu, phở cuốn (fresh rice paper rolls), fresh noodles, bánh hỏi, and plain steamed rice rolls (bánh ướt), among others.
2. Technical Requirements
- Sensory Characteristics: Products must possess the characteristic appearance, color, and odor of each product type and must not show signs of spoilage, rancidity, mold growth, or visible foreign matter.
- Heavy Metals:
No.
Parameter
Maximum Limit (mg/kg)
1
Lead (Pb)
0.2
2
Arsenic (As)
0.5
3
Cadmium (Cd)
0.2
4
Mercury (Hg)
0.02
- Mycotoxins:
No.
Parameter
Maximum Limit (μg/kg)
1
Aflatoxin B1
2
2
Total Aflatoxins
4
3
Ochratoxin A
3
- Microbiological Criteria:
No.
Parameter
Unit
Maximum limit
1
Salmonella spp.
CFU/25g
Not detected
2
Staphylococcus aureus
CFU/g
102
3
Bacillus cereus
CFU/g
102
4
Clostridium perfringens
CFU/g
102
5
Total Aerobic Plate Count
CFU/g
106
6
Total Yeasts and Molds
CFU/g
104
7
Coliforms
CFU/g
102
8
Escherichia coli
CFU/g
10
- Food Additives: shall comply with Circular No. 24/2019/TT-BYT, Circular No. 17/2023/TT-BYT and Circular No.08/2024/TT-BYT.
- Pesticide Residues: shall comply with the requirements applicable to rice under QCVN 06:2019/BTC on National Reserve Rice.
3. Other Management Requirements
- Packaging materials and utensils in direct contact with food must ensure food safety and comply with current Ministry of Health regulations.
- Labeling: Products must be labeled in accordance with Decree No. 37/2026/ND-CP.
- Product Declaration: Before being placed on the market, imported products and domestically manufactured or marketed products must be declared as conforming to the technical regulation, with dossiers and procedures implemented in accordance with current regulations.
- Traceability: Product traceability must be implemented in accordance with current regulations.
For detailed information, please refer to the attached Draft National Technical Regulation on Fresh Rice Noodle Products.
Draft National Technical Regulation on Snack Products
The Ministry of Industry and Trade is developing a National Technical Regulation on snack products made from flour and starch to establish specific technical and food safety requirements for this product category. According to the Ministry of Industry and Trade, Vietnam currently does not have a dedicated QCVN for flour- and starch-based snack products. These products are currently managed through various separate regulations on heavy metals, mycotoxins, microbiological contaminants, and food additives. The development of a dedicated QCVN will help harmonize technical requirements, strengthen consumer health protection, improve the effectiveness of state management, and support businesses in export activities.
- Scope of Application
- The draft applies to ready-to-eat snack products with a porous and crispy texture, produced mainly from flour and/or food starch such as wheat flour, rice flour, corn starch, cassava starch, potato starch, or similar ingredients. The products are processed using technologies such as extrusion, frying, baking, or heating.
- The regulation is expected to apply to both:
- Snacks containing oil/fat.
- Snacks without oil/fat.
- Technical Requirements
- Sensory Characteristics
-
- Color: Characteristic color of the product.
- Odor and taste: Characteristic odor and taste of the product; free from abnormal odor, off-flavor, or rancidity.
- Texture: Crispy; free from visible foreign matter.
- Physicochemical Requirements
No.
Parameter
Unit
Maximum Limit
Oil-containing products
Non-oil products
1
Moisture
g/100g
≤ 7
2
Acid value (as fat)
mg KOH/g
≤ 5
Not specified
3
Peroxide value (as fat)
meq O2/kg
≤ 20
Not specified
- Heavy Metal Limits:
No.
Parameter
Maximum Limit (mg/kg)
1
Chì (Pb)
0.2
2
Asen (As)
0.5
3
Cadmi (Cd)
0.2
4
Thủy ngân (Hg)
0.02
- Mycotoxin Limits:
No.
Parameter
Maximum Limit (μg/kg)
1
Aflatoxin B1 (excluding corn-containing products)
2
2
Aflatoxin B1 (corn-containing products)
20
3
Total Aflatoxins
4
- Maximum Microbiological Limits
No.
Parameter
Unit
Sampling plan
Maximum Limit
n
c
m
M
1
Total Aerobic Plate Count
CFU/g
5
2
104
105
2
Coliforms
CFU/g
5
2
10
102
3
Salmonella spp.
CFU/25g
5
0
Not detected
4
Staphylococcus aureus
CFU/g
5
1
102
103
5
Bacillus cereus
CFU/g
5
1
102
103
- Food Additives: shall comply with Circular No. 24/2019/TT-BYT, Circular No. 17/2023/TT-BYT, and Circular No. 08/2024/TT-BYT.
For detailed information, please refer to the attached Draft Explanatory Report on the National Technical Regulation for Snack Products.
EU
Regulation (EU) 2026/1828 amending the regulation on maximum levels of Δ9-THC in hemp leaves for water infusion and ready-to-drink hemp leaves infusions
On 28 July 2026, the European Commission adopted Regulation (EU) 2026/1828 amending Regulation (EU) 2023/915 on maximum levels of certain contaminants in food. The notable point of this new regulation is that, for the first time, the European Union (EU) establishes maximum levels for the sum of delta-9-tetrahydrocannabinol (Δ9-THC) and delta-9-tetrahydrocannabinolic acid (Δ9-THCA) in hemp leaves for water infusion and ready-to-drink hemp leaves infusions.
Δ9-THC is a psychoactive compound and the most relevant constituent of the Cannabis sativa (hemp) plant. Although many industrial hemp varieties contain very low levels of THC, consumption of hemp-derived foods may still expose consumers to certain amounts of Δ9-THC.
In 2015, the European Food Safety Authority (EFSA) assessed the health risks associated with Δ9-THC and established an acute reference dose (ARfD) of 1 microgram Δ9-THC/kg body weight.
The EFSA scientific report published on 7 January 2020 showed that, in certain cases, acute exposure levels could exceed the ARfD threshold. Although the exposure estimates were considered likely to overestimate actual exposure, EFSA concluded that this remains an issue requiring management measures to protect consumer health.
The following maximum levels apply to the sum of Δ9-THC and Δ9-THCA, expressed as Δ9-THC equivalents (Δ9-THC equivalents).
|
Current Regulation (EU) 2023/915 (mg/kg) |
Amended Regulation (EU) 2026/1828 (mg/kg) |
|
|
Hemp seeds |
3 |
3 |
|
Ground hemp seeds, (partially) defatted hemp seed and other hemp seed processed products (except hemp seed oil) |
3 |
3 |
|
Hemp seed oil |
7.5 |
7.5 |
|
Hemp leaves for water infusion (herbal infusion) |
- |
40 |
|
Ready-to-drink hemp leaves infusions |
- |
0.02 |
A notable point of the regulation is that the EU not only establishes maximum levels for THC content but also requires additional warning statements on the product label (using font size 11) for hemp leaves intended for water infusion. The label must indicate that:
- Only to be used for water infusion (preparation of a herbal infusion).
- Shall not be consumed by infants and young children.
- No fatty ingredients, such as cream or milk, shall be added during steeping.
The reason is that Δ9-THC and Δ9-THCA are lipophilic compounds. During water infusion, the migration of these compounds from the leaves into the water is relatively limited. However, when milk or other fatty ingredients are added during the steeping process, the solubility and transfer of Δ9-THC into the beverage may increase significantly, resulting in a higher risk of exposure.
The Regulation enters into force 20 days after its publication in the Official Journal of the European Union and shall apply from 1 January 2027.
Detailed information is available at the following link: https://eur-lex.europa.eu/eli/reg/2026/1828/oj/eng
Regulation (EU) 2026/1825 amending the regulation on maximum levels of 3-MCPD, 3-MCPD fatty acid esters and glycidyl fatty acid esters in certain foods
On 29 July 2026, the European Commission adopted Regulation (EU) 2026/1825 amending Regulation (EU) 2023/915 on maximum levels of certain contaminants in food. The new regulation focuses on adjusting the maximum levels for 3-monochloropropanediol (3-MCPD), 3-MCPD fatty acid esters and glycidyl fatty acid esters in certain food categories, particularly foods intended for infants and young children.
Regulation (EU) 2026/1825 establishes new EU maximum levels for baby food and processed cereal-based food for infants and young children, while reducing the maximum levels for oils and fats used in the production of these products in order to enhance health protection for this sensitive population group.
3-MCPD and its fatty acid esters are substances that may form during the refining of vegetable oils and the processing of food at high temperatures. Glycidyl fatty acid esters may also occur during the heat treatment of oils and fats. These substances have been assessed by EFSA for risks to human health and have been identified as potential food safety concerns in certain exposure scenarios.
Before its official adoption, this amendment was published by the European Commission in draft form on 26 March 2026 for consultation and for the adoption process in accordance with EU procedures. The draft focused on amending Regulation (EU) 2023/915 regarding maximum levels of 3-monochloropropanediol (3-MCPD), 3-MCPD fatty acid esters and glycidyl fatty acid esters in certain foods, particularly foods intended for infants and young children.
Detailed information on the draft is available at: https://mrls.skhd.com.vn/eu-du-thao-sua-doi-quy-dinh-eu-2023915-lien-quan-den-muc-toi-da-cua-3mcpd-este-axit-beo-3mcpd-va-este-axit-beo-glycidyl-trong-mot-so-loai-thuc-pham.html
According to Regulation (EU) 2026/1825, the new maximum levels apply to the sum of 3-MCPD and 3-MCPD fatty acid esters (expressed as 3-MCPD) and glycidyl fatty acid esters (expressed as glycidol) as follows:
|
Sum of 3-monochloropropanediol (3-MCPD) and 3-MCPD fatty acid esters, expressed as 3-MCPD |
Current Regulation (EU) 2023/915 (µg/kg) |
Amended Regulation (EU) 2026/1825 (µg/kg) |
|
|
5.3.1.1 |
Oils and fats from coconut, maize, rapeseed, sunflower, soybean, palm kernel and olive oils (composed of refined olive oil and virgin olive oil); mixtures of oils and fats containing only oils and fats from this category |
1250 |
1250 |
|
5.3.1.2 |
Other vegetable oils and fats, fish oils and oils from other marine organisms; mixtures of oils and fats containing only oils and fats from this category |
2500 |
2500 |
|
5.3.2 |
Vegetable oils and fats, fish oils and oils from other marine organisms intended for the production of baby food and processed cereal-based food for infants and young children |
750 |
500 |
|
5.3.3.1 |
Infant formulae, follow-on formulae, food for special medical purposes intended for infants and young children, and young-child formulae (powder form) |
80 |
80 |
|
5.3.3.2 |
Infant formulae, follow-on formulae, food for special medical purposes intended for infants and young children, and young-child formulae (liquid form) |
12 |
12 |
|
5.3.4 |
Baby food; processed cereal-based food for infants and young children |
- |
50 |
|
5.3.5 |
Compound food containing >5% fat and containing added vegetable oils and fats and/or fish oils and/or oils from other marine organisms (except products listed in 5.3.3 and 5.3.4; except pre-fried and fried coated meat and fish) |
|
|
|
5.3.5.1 |
Containing only oils and fats listed in 5.3.1.1 |
1250 |
1250 |
|
5.3.5.2 |
Containing only oils and fats listed in 5.3.1.2 |
2500 |
2500 |
|
|
Glycidyl fatty acid esters, expressed as glycidol |
Current Regulation (EU) 2023/915 (µg/kg) |
Amended Regulation (EU) 2026/1825 (µg/kg) |
|
5.4.1 |
Vegetable oils and fats, fish oils and oils from other marine organisms placed on the market for the final consumer or used as an ingredient in food (except products listed in 5.4.2) |
1000 |
1000 |
|
5.4.2 |
Vegetable oils and fats, fish oils and oils from other marine organisms intended for the production of baby food and processed cereal-based food for infants and young children |
500 |
250 |
|
5.4.3.1 |
Infant formulae, follow-on formulae, food for special medical purposes intended for infants and young children, and young-child formulae (powder form) |
50 |
50 |
|
5.4.3.2 |
Infant formulae, follow-on formulae, food for special medical purposes intended for infants and young children, and young-child formulae (liquid form) |
6 |
6 |
|
5.4.4 |
Baby food; processed cereal-based food for infants and young children |
- |
25 |
|
5.4.5 |
Compound food containing >5% fat and containing added vegetable oils and fats and/or fish oils and/or oils from other marine organisms (except products listed in 5.4.3 and 5.4.4) |
1000 |
Regulation (EU) 2026/1825 shall enter into force 20 days after its publication in the Official Journal of the European Union, and the new maximum levels shall apply from 1 January 2027.
Detailed information is available at the following link: https://eur-lex.europa.eu/eli/reg/2026/1825/oj/eng
Regulation (EU) 2026/1890 amending Regulation (EU) 2023/915 on maximum levels of furan, 2-methylfuran and 3-methylfuran in processed cereal-based food for infants and young children and baby food
On 29 July 2026, the European Commission adopted Regulation (EU) 2026/1890 amending Regulation (EU) 2023/915 on maximum levels of certain contaminants in food. The new regulation focuses on establishing maximum levels for the sum of furan, 2-methylfuran and 3-methylfuran (expressed as furan) in processed cereal-based food for infants and young children and baby food.
Furan and alkylfurans, including methylfurans such as 2-methylfuran and 3-methylfuran, are process contaminants formed during thermal processing of food. These compounds may be generated during heating, roasting, baking or other high-temperature treatment processes during food production.
Based on EFSA’s scientific assessments, available monitoring data and RASFF notifications, the EU considered it necessary to establish maximum levels for the sum of furan, 2-methylfuran and 3-methylfuran (expressed as furan) in processed cereal-based food for infants and young children and baby food in order to enhance consumer health protection, particularly for vulnerable population groups.
Before its official adoption, this amendment was published by the European Commission in draft form to amend Regulation (EU) 2023/915 regarding the establishment of maximum levels for the sum of furan, 2-methylfuran and 3-methylfuran in processed cereal-based food for infants and young children and baby food. The draft was developed based on EFSA’s scientific assessments, monitoring data on the occurrence of these compounds in food, and notifications from the EU Rapid Alert System for Food and Feed (RASFF).
Detailed information on the draft is available at: https://mrls.skhd.com.vn/eu-du-thao-sua-doi-quy-dinh-eu-2023915-lien-quan-den-muc-toi-da-cua-furan-va-methylfuran-trong-mot-so-loai-thuc-pham.html
According to Regulation (EU) 2026/1890, the new maximum levels are added to Section 5 “Processing contaminants” of Annex I to Regulation (EU) 2023/915 as follows:
|
|
Food category |
Maximum level (µg/kg) |
|
5.6.1 |
Processed cereal-based food for infants and young children |
40 |
|
5.6.2.1 |
Dairy-based and fruit-based baby food; baby food consisting of a mixture of dairy and fruit |
30 |
|
5.6.2.2 |
Other baby food |
80 |
The above maximum levels apply to the sum of furan, 2-methylfuran and 3-methylfuran, expressed as furan. When calculating the levels, the EU applies a factor of 0.83 to the levels of 2-methylfuran and 3-methylfuran according to the following formula:
Furan + 0.83 × 2-methylfuran + 0.83 × 3-methylfuran
In addition, the maximum levels are calculated based on the principle of lower bound concentrations, where values below the limit of quantification are assumed to be zero.
Regulation (EU) 2026/1890 provides a transitional period to allow food business operators to prepare before the new requirements apply. Food products containing furan, 2-methylfuran or 3-methylfuran that were lawfully placed on the market before the date of application of the Regulation may remain on the market until their minimum durability date or use-by date.
Regulation (EU) 2026/1890 shall enter into force 20 days after its publication in the Official Journal of the European Union and shall apply from 1 January 2028.
Detailed information is available at the following link: https://eur-lex.europa.eu/eli/reg/2026/1890/oj/eng
Draft Regulation on Cereulide in Infant Formula – 01/09/2026
On 01/09/2026, the European Union (EU) is developing new regulations to control cereulide – a toxin produced by certain strains of Bacillus cereus – in food products intended for infants.
The draft proposes amending Annex I to Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, with a view to establishing a food safety criterion for cereulide in certain products intended for infants.
The direct cause stems from the cereulide contamination incident in infant formula products detected since the end of 2025, leading to large-scale recalls in multiple countries. (Reference: https://mrls.skhd.com.vn/eu-ngo-doc-thuc-pham-do-cereulide-trong-san-pham-sua-cong-thuc.html)
To address food safety concerns arising from the above incident, the European Commission is proposing to establish a food safety criterion for cereulide in the following products placed on the EU market:
- Dried infant formulae
- Dried dietary foods for special medical purposes, intended for infants under 6 months
- Dried follow-on formulae
Specifically, the proposed limit for dried products is: 0.1 µg/kg. This level corresponds to the Limit of Quantification (LOQ) that testing laboratories can routinely achieve when applying the reference method ISO 18465.
For liquid products, this limit should be adjusted according to the reconstitution factor specified by the manufacturer to ensure compliance with the limit of 0.1 μg/kg applicable to the corresponding dried form, provided that testing laboratories are able to achieve a sufficiently low Limit of Quantification (LOQ) for the analytical method.
Requirements for the analytical method:
- In addition to establishing the limit, the draft also sets requirements to ensure the reliability of cereulide analytical results in dried products.
- Specifically, the sample must be hydrated before the acetonitrile extraction step, using the water-to-sample ratio specified in the manufacturer's instructions for use or another validated ratio demonstrated not to affect toxin extraction efficiency compared with the ratio specified by the manufacturer.
- This requirement arises from the analytical considerations highlighted by EFSA in the Rapid Risk Assessment of cereulide, particularly concerning toxin recovery efficiency when analysing dried matrices using the ISO 18465 method.
Deadline for submitting comments: 29/09/2026
For detailed information, please refer to the attached file: https://ec.europa.eu/info/law/better-regulation/have-your-say/initiatives/18353-Food-safety-cereulide-toxin-in-infant-formulae_en
South Korea
MFDS Notice No. 2026-55 on the partial amendment to the Food Code
On July 31, 2026, the Ministry of Food and Drug Safety (MFDS) of South Korea issued Notice No. 2026-55 on the partial amendment to the Food Code. This standard will come into force on October 1, 2026. However, certain residue limit provisions will be implemented at later dates: the deletion of the hydrogen cyanide pesticide residue limit will take effect on October 1, 2027, and the revised maximum residue limits for zilpaterol and clopidol will take effect on April 1, 2027.
1. Scope and purpose of revision
The notice aims to revise and supplement hygiene and safety management regulations for prepared foods at food service establishments and mass catering facilities. At the same time, it updates the maximum residue limits (MRLs) for pesticides and veterinary drugs, and issues corresponding technical testing methods for quality control.
2. Detailed contents
2.1. Addition of management standards for food service establishments and mass catering facilities (Article section 6)
- Stipulate raw material control conditions applicable to food service establishments and mass catering facilities.
- Establish technical standards in the preparation process to control hygiene and food safety factors.
2.2. Revision of pesticide residue list (Table 4, Item 150)
- Abolish the maximum residue limit for hydrogen cyanide since its registration has been cancelled in Korea.
- Synchronize pesticide residue management data with the provisions under the Pesticide Control Act.
2.3. Revision of veterinary drug maximum residue limits (Section 2.3.8 (1) and Table 5)
Adjust and issue maximum residue limits for 05 active substances:
- (101) Acriflavine
- (132) Zilpaterol
- (145) Clopidol
- (157) Triamcinolone
- (192) Hydroxydimethylpyrimidine
2.4. Revision and establishment of testing methods (Article sections 8.8, 8.2.2, 8.3)
- Update 03 single-residue testing methods for veterinary drug residues in foods of animal origin and fishery products.
- Update 05 multi-residue testing methods for veterinary drug residues in foods of animal origin and fishery products.
Link: Food Code (MFDS No. 2026-55)
Taiwan
Issuance of regulations on use restrictions and labeling requirements for Inulin produced using Fructosyltransferase enzyme
On August 12, 2026, the Taiwan Ministry of Health and Welfare (MOHW) announced new regulations on use restrictions and labeling requirements for Inulin as a food ingredient produced using fructosyltransferase enzyme. These regulations were promulgated under Taiwan's Food Safety and Sanitation Management Act to establish a legal basis for the use of this novel food ingredient.
According to the regulations, the Inulin ingredient is produced through an enzymatic reaction between a sucrose (cane sugar) solution and fructosyltransferase enzyme derived from the bacterial strain Bacillus sp. 217C-11. Following the enzymatic reaction, the product undergoes heating, decolorization, separation, concentration, drying, and other purification processes to produce Inulin for use as a food ingredient.
Previously, MOHW published a draft version of these regulations for public consultation on January 5, 2026, with similar provisions. Reference link: https://mrls.skhd.com.vn/public/dai-loan-du-thao-quy-dinh-ve-nguyen-lieu-inulin-san-xuat-bang-enzym-fructosyltransferase-ngay-05012026.html
Technical Requirements:
|
Parameter |
Requirement |
|
Appearance |
White powder |
|
Solid content |
97 ± 2% |
|
Inulin content (degree of polymerization 3-30) |
≥ 94,7% (dry weight basis) |
|
Other sugars (sucrose, glucose, fructose) |
≤ 5,3% (dry weight basis) |
|
pH |
5 - 7 |
|
Arsenic (As) |
≤ 0.01 mg/kg |
|
Mercury (Hg) |
≤ 0.01 mg/kg |
|
Cadmium (Cd) |
≤ 0.01 mg/kg |
|
Lead (Pb) |
≤ 0.02 mg/kg |
In addition, the Inulin ingredient covered by the regulations and foods containing such Inulin must bear the following ingredient labeling statement: "The Inulin contained in this product is produced from sucrose through an enzymatic reaction." (本產品內之菊糖是以蔗糖經酵素反應製得)
These regulations take effect immediately. For details, please refer to: https://www.fda.gov.tw/TC/newsContent.aspx?cid=3&id=31690
