This is clearly stipulated by the state, and the AQSIQ has relevant regulations. The salt containing iodine has no shelf life, while the salt containing trace elements such as calcium, iron, zinc and selenium only indicates the shelf life, which is generally three years. As far as salt itself is concerned, there is no shelf life, as long as it is protected from moisture and light.

The latest "Regulations on Food Labeling Management" promulgated by the General Administration of Quality Supervision, Inspection and Quarantine came into effect on September 1 2008, which requires that food labels should clearly indicate the date of production and shelf life of food. At the same time, it also shows that four kinds of foods can be exempted from shelf life, that is, beverage wine, vinegar, edible salt and solid sugar with alcohol content above 10%.

When the alcohol content exceeds 10% (commonly known as 10 degree), all kinds of microorganisms can hardly reproduce, and the long-term effects of other biological, physical and chemical factors are not enough to make liquor deteriorate or lead to its quality failing to meet the hygienic standards. Therefore, exempting the shelf life of the label will not harm the health of consumers. The chemical properties of vinegar, edible salt and solid sugar are very stable, and there will be no chemical reaction at room temperature, so the shelf life can be exempted.