Legal analysis: the production date of food must be printed on the day of the date, the date must be clear and complete. It is not allowed to print the date in advance or after the delay. It is not allowed to change the date of production at will.

Legal Basis: The Food Safety Law of the People's Republic of China

Article 14 The State establishes a food safety risk monitoring system to monitor foodborne diseases, food contamination and harmful factors in food.

The health administrative department of the State Council, in conjunction with the food safety supervision and management department of the State Council, shall formulate and implement a national food safety risk monitoring program.

The food safety supervision and management department of the State Council and other relevant departments are informed of the food safety risk information, should be immediately verified and notified to the State Council administrative department of health. Notification of the relevant departments of food safety risk information, as well as medical institutions reported food-borne diseases and other related disease information, the State Council administrative department of health shall, in conjunction with the relevant departments of the State Council to analyze and study, and deemed necessary, timely adjustment of the national food safety risk monitoring program.

Provinces, autonomous regions, municipalities directly under the Central People's Government health administrative departments in conjunction with the same level of food safety supervision and management and other departments, according to the national food safety risk monitoring program, combined with the specific circumstances of the administrative region, to develop, adjust the administrative region of the food safety risk monitoring program, reported to the State Council administrative department of health for the record and implementation.

Article 26 The food safety standards shall include the following:

(1) food, food additives, food-related products in the pathogenic microorganisms, pesticide residues, residues of veterinary drugs, biological toxins, heavy metals and other contaminants, as well as other substances hazardous to human health limitations;

(2) varieties of food additives, the use of the scope of use, the amount of food additives;

(2) food additives, the scope of use, the amount of food additives;<

(c) the nutritional composition requirements for primary and secondary foods intended for infants and young children and other specific groups;

(d) the requirements for labeling, marking, and instructions related to hygiene, nutrition, and other food safety requirements;

(e) the hygiene requirements for the food production and operation process;

(f) the quality requirements related to food safety;

(vii ) food test methods and procedures related to food safety;

(viii) other need to be developed into food safety standards.

Article 109 The food safety supervision and management departments of the people's governments at or above the county level, based on food safety risk monitoring, risk assessment results and food safety conditions, to determine the focus of supervision and management, manner and frequency, the implementation of risk classification management.

Local people's governments at or above the county level to organize their own food safety supervision and management, agricultural administration and other departments to develop the administrative region of food safety annual supervision and management plan, announced to the public and implementation.

Annual supervision and management plan of food safety should be the following matters as the focus of supervision and management:

(a) exclusively for infants and young children and other specific groups of people in the primary and secondary food;

(b) health food production process of adding behavior and in accordance with the technical requirements of the organization of the production of the registration or filing, health food labels, manuals, as well as promotional materials about the function of publicity;

(c) health food production process of adding behavior and according to the registration or filing of the technical requirements for production, health food labeling, instructions and promotional materials about Functional publicity;

(c) food production and operation of higher risk of food safety accidents;

(d) food safety risk monitoring results show that there may be food safety hazards.