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Summary of national food safety standard GB7718
Some summaries on food pre-packaging can help avoid unnecessary labeling complaints and some necessary labeling. I hope it will be helpful to you!
Edited at 2024-02-06 23:07:51- One Hundred Years of Solitude Character Relationship Chart
One Hundred Years of Solitude is the masterpiece of Gabriel Garcia Marquez. Reading this book begins with making sense of the characters' relationships, which are centered on the Buendía family and tells the story of the family's prosperity and decline, internal relationships and political struggles, self-mixing and rebirth over the course of a hundred years.
- One Hundred Years of Solitude Character Relationship Chart
One Hundred Years of Solitude is the masterpiece of Gabriel Garcia Marquez. Reading this book begins with making sense of the characters' relationships, which are centered on the Buendía family and tells the story of the family's prosperity and decline, internal relationships and political struggles, self-mixing and rebirth over the course of a hundred years.
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Summary of national food safety standard GB7718
- One Hundred Years of Solitude Character Relationship Chart
One Hundred Years of Solitude is the masterpiece of Gabriel Garcia Marquez. Reading this book begins with making sense of the characters' relationships, which are centered on the Buendía family and tells the story of the family's prosperity and decline, internal relationships and political struggles, self-mixing and rebirth over the course of a hundred years.
- One Hundred Years of Solitude Character Relationship Chart
One Hundred Years of Solitude is the masterpiece of Gabriel Garcia Marquez. Reading this book begins with making sense of the characters' relationships, which are centered on the Buendía family and tells the story of the family's prosperity and decline, internal relationships and political struggles, self-mixing and rebirth over the course of a hundred years.
- Project Management Process Template
Project management is the process of applying specialized knowledge, skills, tools, and methods to project activities so that the project can achieve or exceed the set needs and expectations within the constraints of limited resources. This diagram provides a comprehensive overview of the 8 components of the project management process and can be used as a generic template for direct application.
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- Outline
National food safety standards General rules for labeling of prepackaged foods GB7718-2011
1 Scope
This standard applies to prepackaged food labels provided directly to consumers and prepackaged food labels indirectly provided to consumers. This standard does not apply to food storage and transportation packaging labels that provide protection for prepackaged foods during storage and transportation, bulk foods and ready-made foods. Food for sale signs.
2Terms and Definitions
2.1 Prepackaged food
Foods that are pre-quantified packaged or made into packaging materials and containers, including pre-quantified packaging and pre-quantified food made into packaging materials Foods with uniform mass or volume labels in materials and containers and within a certain quantitative limit.
2.2 Food labels
Text, graphics, symbols and all instructions on food packaging.
2.3 Ingredients
Any substance, including food additives, used in the manufacture or processing of food and present (including in modified form) in a product.
2.4 Production date (manufacturing date)
The date on which the food becomes the final product also includes the date on which the food is packed (filled) into packaging or containers to form the final unit for sale.
2.5 Shelf life
The period of time that prepackaged foods maintain quality under the storage conditions specified on the label. During this period, the product is fully fit for sale and retains its unique qualities that do not have to be or have been stated in the label.
2.6 Specifications
When the same prepackaged food contains multiple pieces of prepackaged food, the expression of the relationship between the net content and the number of items included.
2.7 Main display layout
Easily visible layout on prepackaged food packaging or packaging containers.
3 basic requirements
3.1 It should comply with the provisions of laws and regulations, and comply with the provisions of corresponding food safety standards.
3.2 It should be clear, eye-catching and durable, and should be easy for consumers to identify and read when purchasing.
3.3 It should be easy to understand and have scientific basis. It should not indicate feudal superstition, pornography, derogatory content of other foods, or content that goes against the common sense of nutritional science.
3.4 Food should be true and accurate, and food should not be introduced in false, exaggerated, misleading or deceptive words or graphics, nor should font size or color differences be used to mislead consumers.
3.5 Consumers should not be misled, directly or through suggestive language, graphics, and symbols, into confusing the purchased food or a certain property of the food with another product.
3.6 Contents that have the effect of preventing or treating diseases should not be labeled or implied, and non-health food must not express or imply that it has health-care effects.
3.7 It should not be separated from food or its packaging (container).
3.8 Standard Chinese characters (except trademarks) should be used. Various artistic calligraphy with decorative functions should be written correctly and easy to identify.
3.8.1 Pinyin or ethnic minority characters can be used at the same time, and the pinyin must not be larger than the corresponding Chinese characters.
3.8.2 Foreign languages can be used at the same time, but they should have a corresponding relationship with Chinese (except for trademarks, manufacturers and addresses of imported food, and names and addresses and website addresses of foreign distributors). All foreign words must not be larger than the corresponding Chinese characters (except for trademarks).
3.9 When the maximum surface area of the prepackaged food package or packaging container is greater than 35cm2 (see Appendix A for the calculation method of the maximum surface area), the height of the text, symbols, and numbers for the mandatory label content shall not be less than 1.8mm.
Appendix A Calculation method for maximum surface area of packaging or packaging containers A.1 Calculation method for rectangular parallelepiped-shaped packaging or rectangular-shaped packaging containers The height (cm) multiplied by the width (cm) of the largest side of a rectangular parallelepiped packaging or rectangular parallelepiped packaging container. A.2 Calculation method for cylindrical packaging, cylindrical packaging containers or approximately cylindrical packaging, approximately cylindrical packaging containers The height of the package or packaging container (cm) multiplied by 40% of the circumference (cm). A.3 Calculation method for packaging or packaging containers of other shapes 40% of the total surface area of the packaging or packaging container. If the packaging or packaging container has an obvious main display area, the area of the main display area shall be the maximum surface area. When calculating the surface area of packaging bags, etc., the size occupied by the edge sealing should be excluded. The shoulders, neck, top and bottom flanges are not included in the calculation of surface area for bottle or can-shaped packages.
3.10 If the packaging of a sales unit contains different varieties and multiple independently packaged foods that can be sold separately, the label of each individually packaged food should be marked separately.
3.11 If the outer packaging is easy to open and identify or all or part of the mandatory labeling contents on the inner packaging (container) can be clearly identified through the outer packaging, the corresponding contents do not need to be repeatedly marked on the outer packaging; Otherwise, all mandatory labeling contents should be marked on the outer packaging as required.
4 mark content
4.1 Label contents of prepackaged foods provided directly to consumers
4.1.1 General requirements
Prepackaged food labels provided directly to consumers should include the name of the food, ingredient list, net content and specifications, the name, address and contact information of the producer and/or distributor, production date and shelf life, storage conditions, food production License number, product standard code and other contents that need to be marked.
4.1.2 Food name
4.1.2.1 The special name that reflects the true attributes of the food should be clearly marked in a conspicuous position on the food label.
4.1.2.1.1 When one or several names of a certain food are specified in national standards, industry standards or local standards, one of them, or an equivalent name, should be used.
4.1.2.1.2 When there is no name specified by national standards, industry standards or local standards, common names or popular names that will not misunderstand or confuse consumers should be used.
4.1.2.2 When marking "newly created name", "unique name", "transliterated name", "brand name", "regional slang name" or "trademark name", 4.1.2.1 should be marked on the same display page as the indicated name. Specified name.
4.1.2.2.1 When "newly created names", "fancy names", "transliterated names", "brand names", "regional slang names" or "trademark names" contain words or terms (words) that may easily misunderstand the attributes of the food ), the special name indicating the true attributes of the food should be used in the same font size adjacent to the displayed name on the same display page.
4.1.2.2.2 When the special name of the true attributes of the food may easily lead to misunderstanding of the food attributes due to different font sizes or font colors, the same font size and the same font color should also be used to indicate the specific names of the true attributes of the food.
4.1.2.3 In order to prevent consumers from misunderstanding or confusing the true attributes, physical state or preparation method of the food, corresponding words or phrases can be appended before or after the food name. Such as dried, concentrated, reconstituted, smoked, fried, powdered, granular, etc.
4.1.3 Ingredient list
4.1.3.1 The label of prepackaged food should indicate the ingredient list. Various ingredients in the ingredient list should be labeled with specific names according to the requirements of 4.1.2. Food additives shall be labeled in accordance with the requirements of 4.1.3.1.4.
4.1.3.1.1 The ingredient list should be guided by the word “ingredients” or “ingredients list”. When the raw materials used during processing have been changed to other ingredients (such as wine, soy sauce, vinegar and other fermented products), "raw materials" or "raw materials and auxiliary materials" can be used instead of "ingredients" and "ingredient list", and according to this standard The corresponding provisions require the labeling of various raw materials, excipients and food additives. Processing aids do not require labeling.
4.1.3.1.2 Various ingredients should be arranged in decreasing order of the amount added when manufacturing or processing food; Ingredients whose addition amount does not exceed 2% do not need to be arranged in descending order.
4.1.3.1.3 If an ingredient is a compound ingredient composed of two or more other ingredients (excluding compound food additives), the name of the compound ingredient should be indicated in the ingredient list, and then the original ingredients of the compound ingredient should be Indicate in parentheses in descending order of added amounts. When a certain compound ingredient already has a national standard, industry standard or local standard, and its addition amount is less than 25% of the total food, there is no need to label the original ingredients of the compound ingredient.
4.1.3.1.4 Food additives should be labeled with their common names of food additives in GB 2760. The common name of a food additive can be marked as the specific name of the food additive, or it can be marked as the functional category name of the food additive and also marked with the specific name or international code (INS number) of the food additive (see Appendix B for the marking form). On the label of the same prepackaged food, one of the forms in Appendix B should be selected to declare food additives. When using the form of simultaneously labeling the functional category name and international code of a food additive, if a certain food additive does not yet have a corresponding international code, or if it is necessary to label allergens, its specific name can be marked. The name of a food additive does not include its preparation method. Food additives contained in compound ingredients whose addition amount is less than 25% of the total amount of food do not need to be labeled if they comply with the introduction principle stipulated in GB 2760 and have no technological role in the final product.
Appendix B Labeling form in material table B.1 Label all food additives with their specific names in descending order of added amounts. Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquor, white sugar, cocoa butter, phospholipids, polyglycerol ricinoleate, food flavor, tartrazine), glucose syrup, propylene glycol fatty acid ester, cara Gum, guar gum, annatto, maltodextrin, flavoring. B.2 Indicate the functional category names and international codes of all food additives in descending order of added amounts. Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquor, white sugar, cocoa butter, emulsifier (322, 476), food flavor, coloring agent (102)), glucose syrup, emulsifier (477 ), thickener (407, 412), coloring agent (160b), maltodextrin, flavoring. B.3 Label all functional category names and specific names of food additives in descending order of added amounts. Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa mass, sugar, cocoa butter, emulsifier (phospholipid, polyglycerol ricinoleate), food flavor, coloring agent (tartrazine)), glucose Syrup, emulsifier (propylene glycol fatty acid ester), thickener (carrageenan, guar gum), colorant (annatto), maltodextrin, flavoring. B.4 Establish a form for labeling food additive items together B.4.1 General principles Food additives used directly should be labeled in the food additives section. Food additives that are not used directly are not marked in the food additives section. The order in which food additive items are marked in the ingredient list is determined by the total weight of the various food additives that need to be included in the item. B.4.2 Label all food additives with specific names Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquor, white sugar, cocoa butter, phospholipids, polyglyceryl ricinoleate, food flavor, tartrazine), glucose syrup, food additive (propylene glycol fatty acid Esters, carrageenan, guar gum, annatto), maltodextrin, flavorings. B.4.3 Label the functional category names and international codes of all food additives Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa liquor, white sugar, cocoa butter, emulsifier (322, 476), food flavor, coloring agent (102)), glucose syrup, food additive (emulsifier Agent (477), thickener (407, 412), coloring agent (160b)), maltodextrin, food flavors. B.4.4 Label all functional category names and specific names of food additives Ingredients: water, whole milk powder, cream, vegetable oil, chocolate (cocoa mass, sugar, cocoa butter, emulsifier (phospholipid, polyglyceryl ricinoleate), food flavor, coloring agent (tartrazine)), glucose Pulp, food additives (emulsifier (propylene glycol fatty acid ester), thickener (carrageenan, guar gum), colorant (annatto)), maltodextrin, flavoring.
4.1.3.1.5 During food manufacturing or processing, water added should be indicated in the ingredient list. Water or other volatile ingredients that have evaporated during processing do not need to be labeled.
4.1.3.1.6 Edible packaging should also indicate the original ingredients in the ingredient list, unless otherwise specified by national laws and regulations.
4.1.3.2 The following food ingredients can be labeled according to Table 1.
Table 1 Ingredients labeling method Ingredient category labeling method Various vegetable oils or refined vegetable oils, excluding olive oil "Vegetable oils" or "refined vegetable oils"; if hydrogenated, shall be designated as "hydrogenated" or "partially hydrogenated" Various starches, excluding chemically modified starches "Starches" Various spices or spice extracts (single or combined) in an amount not exceeding 2% "Spices", "Spices" or "Composite Spices" Various gum base material preparations for gum-based candies “gum base”, “gum base” Various preserved fruits and candied fruits "preserved fruits" and "preserved fruits" with an added amount not exceeding 10% Food flavors and spices "Food flavors", "Food flavors", "Food flavors and spices"
4.1.4 Quantitative labeling of ingredients
4.1.4.1 If the addition or inclusion of one or more valuable and characteristic ingredients or ingredients is particularly emphasized on the food label or food instructions, the added amount or content of the emphasized ingredients or ingredients in the finished product should be indicated.
4.1.4.2 If the food label specifically emphasizes that the content of one or more ingredients or ingredients is low or absent, the content of the highlighted ingredients or ingredients in the finished product should be indicated.
4.1.4.3 If a certain ingredient or component is mentioned in the name of the food but is not specifically emphasized on the label, there is no need to indicate the amount of the ingredient or component added or the content in the finished product.
4.1.5 Net content and specifications
4.1.5.1 The labeling of net content should consist of net content, numbers and legal measurement units (see Appendix C for labeling form).
4.1.5.2 The net content of the food in the package (container) should be marked in the following form according to the legal unit of measurement: a) For liquid food, use volume in liters (L) (l), milliliters (mL) (ml), or mass in grams (g) or kilograms (kg); b) For solid food, use mass in grams (g) and kilograms (kg); c) For semi-solid or viscous food, use mass in grams (g), kilogram (kg) or volume in liter (L) (l), milliliter (mL) (ml).
4.1.5.3 The measurement unit of net content should be marked according to Table 2.
Table 2 Marking method of net content measurement units Measurement method Net content (Q) range Measurement unit Volume Q < 1000 mL - milliliter (mL) (ml) Q ≥ 1000 mL——liter (L) (1) quality Q < 1000 g——gram (g) Q ≥ 1000 g——kilogram (kg)
4.1.5.4 The minimum height of the net content characters should comply with the provisions of Table 3.
Table 3 Minimum height of net content characters Range of net content (Q) Minimum height of characters mm Q ≤ 50 mL; Q ≤ 50g—————————— 2 50 mL ＜ Q ≤ 200 mL; 50 g ＜ Q ≤ 200g ——3 200 mL ＜ Q ≤ 1L; 200 g ＜ Q ≤ l kg———— 4 Q＞l kg; Q＞1 L—————————————— 6
4.1.5.5 The net content and the name of the food should be marked on the same display panel of the package or container.
4.1.5.6 For foods containing solid and liquid two-phase substances in the container, and when the solid phase substance is the main food ingredient, in addition to the net content, the content of drained matter (solid matter) should also be marked in the form of mass or mass fraction ( Please refer to Appendix C for the marking form).
4.1.5.7 When the same prepackage contains multiple single pieces of prepackaged food, the large package should indicate the specifications as well as the net content.
4.1.5.8 The labeling of specifications should consist of the net content and number of pieces of a single piece of prepackaged food, or only the number of pieces, without the word "specification". The specification of a single piece of prepackaged food refers to the net content (see Appendix C for labeling format).
4.1.6 Name, address and contact information of producers and distributors
4.1.6.1 The name, address and contact information of the producer should be marked. The name and address of the producer shall be that of a producer registered in accordance with the law and able to assume responsibility for product safety and quality. If any of the following situations occurs, it shall be marked according to the following requirements.
4.1.6.1.1 Group companies and subsidiaries of group companies that bear independent legal responsibility in accordance with the law should indicate their respective names and addresses.
4.1.6.1.2 A branch company of a group company or a production base of a group company that cannot bear legal liability independently in accordance with the law should indicate the name and address of the group company and branch company (production base); or only the name, address and production base of the group company should be indicated. The place of origin should be marked to the prefecture-level area according to the administrative division.
4.1.6.1.3 If the processing of pre-packaged food is entrusted by other units, the name and address of the entrusting unit and the entrusted unit shall be marked; or only the name and address of the entrusting unit and the place of origin shall be marked, and the place of origin shall be marked to the prefectural and municipal level according to the administrative division. area.
4.1.6.2 The contact information of the manufacturer or distributor who bears legal responsibility according to law should indicate at least one of the following: telephone, fax, online contact information, etc., or a postal address indicated together with the address.
4.1.6.3 Imported prepackaged foods should be marked with the name of the country or region of origin (such as Hong Kong, Macau, Taiwan), as well as the name, address and contact information of the agent, importer or distributor registered in China in accordance with the law. This is optional. Indicate the name, address and contact information of the producer.
4.1.7Date marking
4.1.7.1 The production date and shelf life of prepackaged foods should be clearly marked. If the date is marked in the form of "see a certain part of the packaging", the specific part of the packaging should be marked. The date marking shall not be additionally affixed, reprinted or tampered with (see Appendix C for marking form).
4.1.7.2 When the same prepackage contains multiple single pieces of prepackaged food with production dates and shelf life marked on them, the shelf life marked on the outer packaging should be calculated based on the shelf life of the earliest expired single piece of food. The production date marked on the outer packaging should be the production date of the earliest single piece of food produced, or the date when the outer packaging forms a sales unit; the production date and shelf life of each single piece of food can also be marked on the outer packaging.
4.1.7.3 The date should be marked in the order of year, month and day. If not marked in this order, the order of date marking should be indicated (see Appendix C for the marking form).
4.1.8 Storage conditions
Prepackaged food labels should indicate storage conditions (see Appendix C for the form of indication).
4.1.9 Food production license number
If the label of prepackaged food should indicate the food production license number, the marking form shall be in accordance with relevant regulations.
4.1.10 Product standard code
Prepackaged foods produced and sold domestically (excluding imported prepackaged foods) should be marked with the standard code and sequence number implemented by the product.
4.1.11 Other marked contents
4.1.11.1 Irradiated food
4.1.11.1.1 Foods that have been treated with ionizing radiation or ionizing energy should be labeled "Irradiated Food" near the name of the food.
4.1.11.1.2 Any ingredients that have been treated with ionizing radiation or ionizing energy should be marked in the ingredient list.
4.1.11.2 Genetically modified foods
The labeling of genetically modified foods should comply with relevant laws and regulations.
4.1.11.3 Nutrition label
4.1.11.3.1 Special dietary foods and main and supplementary foods specially for infants and young children should be labeled with main nutritional components and their contents. The labeling method shall be in accordance with GB 13432.
4.1.11.3.2 If other prepackaged foods need to be labeled with nutrition labels, the labeling method shall be implemented in accordance with relevant laws and regulations.
4.1.11.4 Quality (quality) level
If the corresponding product standards implemented by the food have clearly specified the quality (quality) level, the quality (quality) level should be marked.
4.2 Label contents of prepackaged foods not provided directly to consumers
Prepackaged food labels that are not directly provided to consumers should indicate the food name, specifications, net content, production date, shelf life and storage conditions in accordance with the corresponding requirements under 4.1. If other contents are not marked on the label, they should be included in the instructions or stated in the contract.
4.3 Exemptions from labeled content
4.3.1 The following prepackaged foods are exempt from labeling the shelf life: Beverages with alcohol content greater than or equal to 10%; vinegar; Salt; solid sugar kind; MSG.
4.3.2 When the maximum surface area of the prepackaged food package or packaging container is less than 10cm2 (see Appendix A for the calculation method of the maximum surface area), only the product name, net content, name and address of the producer (or distributor) can be marked .
4.4 Recommended labeled content
4.4.1 Batch number
According to product needs, the batch number of the product can be marked.
4.4.2 How to consume
According to the needs of the product, instructions on how to open the container, how to eat it, how to cook it, how to rehydrate it, and how to rehydrate it can be marked to help consumers.
4.4.3 Allergenic substances
4.4.3.1 The following foods and their products may cause allergic reactions. If used as ingredients, they should use easily identifiable names in the ingredient list, or provide a reminder near the ingredient list: a) Cereals and their products containing gluten (such as wheat, rye, barley, oats, spelt or their hybrid strains); b) Crustaceans and their products (such as shrimp, lobster, crab, etc.); c) Fish and its products; d) Eggs and products; e) Peanuts and their products; f) Soybeans and their products; g) Milk and dairy products (including lactose); h) Nuts and nut products.
4.4.3.2 If the above-mentioned foods or their products may be introduced during processing, a reminder should be placed near the ingredient list.
5 other
For foods that require special approval according to relevant national regulations, their labeling shall be in accordance with relevant regulations.
Appendix C Recommended labeling formats for some label items C.1 Overview This appendix provides recommended labeling forms for some labeling items of prepackaged foods in the form of examples. These forms can be used when labeling corresponding items, but are not limited to these forms. If the recommended form needs to be adjusted based on food characteristics or packaging characteristics, the basic meaning of the recommended form should be consistent. C.2 Labeling of net content and specifications For convenience of expression, examples of net content use mass as the measurement method and colon as the separator. The measurement unit applicable to the actual product should be used on the label, and spaces or other symbols can be selected as separators according to the actual situation to facilitate reading. C.2.1 The net content (specification) of a single piece of prepackaged food can be marked in the following form: Net content (or net content/specification): 450g; Net content (or net content/specification): 225g (200g get 25g free); Net content (or net content/specification): 200 grams, 25 grams free; Net content (or net content/specification): (200 25) grams. C.2.2 Net content and drained matter (solid matter) can be marked in the following form (take "canned pear with sugar" as an example): Net content (or net content/specification): 425 grams Drained matter (or solid matter or pear pieces): not less than 255 grams (or not less than 60%). C.2.3 When the same prepackage contains multiple pieces of prepackaged food of the same type, the net content and specifications can be marked as follows: Net content (or net content/specification): 40 grams × 5; Net content (or net content/specification): 5 × 40 grams; Net content (or net content/specification): 200g (5×40g); Net content (or net content/specification): 200g (40g×5); Net content (or net content/specification): 200 grams (5 pieces); Net content: 200 grams Specification: 5×40 grams; Net content: 200 grams Specifications: 40 grams × 5; Net content: 200 grams Specifications: 5 pieces; Net content (or net content/specification): 200 grams (100 grams 50 grams × 2); Net content (or net content/specification): 200 grams (80 grams × 2 40 grams); Net content: 200 grams Specifications: 100 grams 50 grams × 2; Net content: 200 grams Specifications: 80 grams × 2 40 grams. C.2.4 When the same prepackage contains multiple pieces of prepackaged food of different types, the net content and specifications can be marked as follows: Net content (or net content/specification): 200 grams (Product A 40 grams × 3, Product B 40 grams × 2); Net content (or net content/specification): 200 grams (40 grams × 3, 40 grams × 2); Net content (or net content/specification): 100 grams of product A, 50 grams × 2 products of B, 50 grams of product C; Net content (or net content/specification): Product A: 100 grams, Product B: 50 grams × 2, Product C: 50 grams; Net content/specification: 100 grams (Product A), 50 grams × 2 (Product B), 50 grams (Product C); Net content/specifications: Product A 100 grams, Product B 50 grams × 2, Product C 50 grams. C.3 Date marking The year, month, and day in the date can be separated by spaces, slashes, hyphens, periods and other symbols, or without separators. The year number should generally be marked with 4 digits, and small packaged food can also be marked with 2 digits. The month and day should be marked with 2 digits. Dates can be marked in the following forms: March 20, 2010; 2010 03 20; 2010/03/20; 20100320; 20 March 2010; March 20, 2010; (month/day/year): 03 20 2010; 03/20/2010; 03202010. C.4 Indication of shelf life The shelf life can be marked in the following form: It is best to eat (drink) before...; It is best to eat (drink) before...; It is best to eat (drink) before...; It is best to eat (drink) before this date...; It is best to eat (drink) before this date...; Shelf life (to)...; Shelf life ×× months (or ×× days, or ×× days, or ×× weeks, or × years). C.5 Labeling of storage conditions Storage conditions can be marked with titles such as "Storage Conditions", "Storage Conditions", "Storage Methods", etc., or without titles. Storage conditions can be marked in the following form: Store at room temperature (or freeze, or refrigerate, or protect from light, or in a cool and dry place); Store at ××-××℃; Please store in a cool and dry place; Store at room temperature, need to be refrigerated after opening; Temperature: ≤××℃, Humidity: ≤××%.