QS (Quality Safety) is the English acronym for Food Quality and Safety Market Access Mark.

The implementation of food quality and safety market access system of food, before leaving the factory must be added (printed) labeled QS mark, no such mark, shall not be sold. Food manufacturers to obtain the QS mark must be approved by the state quality supervision department.

After September 1, 2015, the abolition of QS, replaced by SC "Sheng Chan" abbreviation, food manufacturers must obtain SC certificate (food production license) before production. However, there is no need to mark the QS or SC logo on food packaging.

Expanded Information:

Britain is one of the countries that have attached importance to food safety and formulated relevant laws earlier. One of them has a perfect system, strict legal responsibility, clear regulatory responsibilities and specific measures, forming a management system where legislation and regulation go hand in hand.

For example, the UK has enacted the Food Act, the Food Safety Act, the Food Standards Act and the Food Hygiene Act since 1984.

At the same time, it has also introduced many specialized regulations, such as the Dessert Regulations, the Food Labeling Regulations, the Meat Products Regulations, the Feed Hygiene Regulations and the Food Additives Regulations. These laws and regulations cover all food categories and involve all links in the food chain from farm to fork.

The German government's food safety regulation and the self-inspection and reporting system of food companies have long been the decisive mechanisms for protecting consumer health in Germany.

Germany's food supervision is under the responsibility of the L?nder, with the relevant state government departments formulating regulatory programs, which are enforced by city and county food supervision officials and veterinary officials. The Federal Agency for Consumer Protection and Food Safety (BVL) coordinates and directs the work. In Germany, those engaged in the production, processing and distribution of food, daily necessities and beauty and cosmetic products are subject to regular inspections by the regional agencies.

Food producers are registered with the local food supervisory authority and are categorized on a risk list. Regulators determine the number of samples to be taken from each business according to the level of risk. Each year, state laboratories test about 400,000 samples for sample composition, type and number of pathogens.