Food additives are synthetic or natural substances added to food to improve its color, aroma, taste, and other qualities, as well as to meet the needs of preservation and processing techniques. At present, there are 23 categories and over 2000 varieties of food additives in China, including acidity regulators, anti caking agents, defoamers, antioxidants, bleaching agents, leavening agents, coloring agents, color protectants, enzyme preparations, flavor enhancers, nutritional enhancers, preservatives, sweeteners, thickeners, fragrances, etc.

       Food additives should meet the following basic requirements when used：
　　a) Should not pose any health hazards to the human body；
　　b) Food spoilage should not be concealed;
　　c) Food additives should not be used to conceal quality defects in the food itself or during processing, or for the purpose of adulteration, counterfeiting, or forgery;
　　d) The nutritional value of food itself should not be reduced;
　　e) Minimize the dosage in food as much as possible while achieving the expected effect.
　　f) Processing aids used in the food industry should generally be removed before the final product is made, except for those with specified residue levels in food.

        Common illegal additives include：

• Sudan Red - Chemical Staining Agent

• Hanging White Block - Sodium Bisulf

• Formaldehyde Borax - Toxic Chemical Raw Material

• Industrial Formaldehyde - Industrial Bleach

•        Malachite Green - Chemical and Prohibited Veterinary Drugs

　　Jianliyuan Additive Management (Five Specialization)：

　　Specialized procurement：Restaurants need to purchase additives from suppliers designated by the company and request valid relevant qualifications and certificates, including: food business license or production license.    
       Dedicated personnel for safekeeping：The additives in the warehouse are managed by the warehouse keeper, who is responsible for the distribution of additives and the management of the additive requisition ledger. The additives in the processing room are kept by the recipient, who is responsible for the use and storage of additives in the processing room, as well as the filling of noodle ingredient records.
       Specially assigned personnel for use：1.It is necessary to strictly comply with the requirements of the JLY/DG5.7-03 Additive Usage Standards and strictly control the amount of additives used. 2. Additives must be weighed using specialized weighing tools, which must be accurate to 0.1g.3.Additives must be stored in a dedicated additive box in the processing room when not in use.    
       Special person registration:1.The registrant of the additive requisition ledger is the custodian and the purchaser.2.The registrant of the noodle ingredient record is the processing personnel and the audit supervisor.
       Store at counter:The restaurant needs to set up a lockable additive cabinet in both the warehouse and processing room, with a designated person in charge. It is strictly prohibited to store other items in the additive cabinet.

                              Additive procurement by dedicated personnel                                                                 Specially assigned personnel to receive (according to standards)