Article 20 of the Food Safety Law stipulates that,
Including eight aspects, namely, the provisions on pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food and food-related products; Variety, scope of application and dosage of food additives; Nutritional requirements of main and supplementary foods specially designed for infants and other specific groups; Requirements for labels, labels and instructions related to food safety and nutrition; Hygienic requirements in the process of food production and operation; Quality requirements related to food safety; Food inspection methods and procedures; Other contents that need to be formulated.
Among them, the intake of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health will endanger human health, so it is necessary to determine a maximum allowable value to protect human health and stipulate the * * * values of various harmful substances in food.
Food additives refer to synthetic or natural substances added to food to improve the quality, color, smell and taste of food and the needs of preservation, preservation and processing technology. Food additives are indispensable basic raw materials in food production and processing, but the abuse of food additives will endanger human health, so standards must be formulated to strictly limit its varieties, application scope and * * *.
The nutritional components of the main and supplementary foods of specific groups such as infants and young children are not only related to the nutrition of food, but also related to their health and life safety. There are special requirements for the nutritional components of main and auxiliary foods, and standards need to be formulated.
Food labels, labels and instructions can guide consumers to buy and eat food. Many contents are directly or indirectly related to the safety of consumers when eating. The labels of these contents should be true, accurate, easy to understand, scientific and legal, and need unified standards.
The process of food production and operation is an important link to ensure food safety, and each process has certain hygiene requirements, which is of great significance to protecting consumers' health and preventing diseases, and it is necessary to formulate unified standards and requirements.
Quality requirements related to food safety, mainly including nutritional requirements; Physical or chemical requirements of food, such as acid, alkali and other indicators; Sensory requirements of food, such as taste and color, also belong to the content.
B. What is the role and status of B.ISO food standards and regulations?
The food safety attack standard of ISO is:
ISO22000 food safety certification system
The O22000 food safety management system standard was officially released on 1 in September 2005. The standard aims to ensure that there are no weak links in the whole food chain, thus ensuring the safety of food supply. In addition, other organizations closely related to food production can also adopt this standard, such as the production of food equipment, food packaging materials, food detergents, food additives and other food ingredients. This standard can make up for the shortage of ISO900 1:2000 in food production and can be used at the same time. For reference.
C. introduction of food standards and regulations
Food Standards and Regulations is an entity book published by China Light Industry Publishing House. The authors are Zhang and Yu.
D. introduction of food laws, regulations and standards
The regulation inquiry of Food 580 provides a multi-dimensional retrieval method, and relies on the professional food chain regulation standard database to help enterprises quickly identify the applicable legal standards and realize the dynamic update of the legal standard database.
E. Food laws, regulations and standards
In order to seriously implement the requirements of "strengthening curriculum construction and reform and enhancing students' professional ability" put forward by the Ministry of Education in "Several Opinions on Comprehensively Improving the Teaching Quality of Higher Vocational Education" and adapt to the trend of curriculum reform in China's vocational education, we take "combination of work and study" as the starting point, take the real production task or/and work process as the guidance, take the basic work requirements of relevant professional qualification standards as the basis, and sum up the experience of curriculum construction and reform in recent years, in order to adapt to the construction and reform of food specialty in colleges and universities. ? In order to maintain life activities, human beings need to absorb nutrition from food, and safe food is the premise for human beings to obtain food applications. In recent years, with the economic globalization and the frequent occurrence of global food safety incidents, people pay more and more attention to food safety. Standardization is the basis of food safety and the requirement of international trade. The standardization of food industry in China is not high, and there is a big gap between the standard system and international standards. Perfecting China's existing food laws, regulations and food standards, speeding up the establishment of relevant laws, regulations and standardization systems, and integrating with international standards are the needs of safeguarding people's health and ensuring food safety and hygiene, and are also the needs of adapting to the rapid development of food industry and the growing international trade after China's accession to the WTO. Need to learn and master certain food laws and regulations and standardization knowledge. ? This book mainly introduces the laws and regulations of food industry at home and abroad, the basic knowledge of standardization, the relevant procedures and requirements of enterprise and product certification. The compilation and publication of this book has been carefully guided by China Vocational Skills Appraisal Bureau, the teaching steering committee of food specialty in higher vocational colleges, and strongly supported by Science Press. Thank you. ? In the process of writing this book, I consulted a lot of literature and online materials, and it is difficult to thank the author one by one. Thank you here.
This book is one of the achievements of the teaching research and practice project of higher vocational education in Shanxi Province "Research and Practice on the Development of Teaching Materials for Food Specialty" (Jin Jiaogao [2007] 19).
Due to the extensive and rapid development of food laws, regulations and standards, and the limited level and ability of editors, omissions and inappropriate places in the book are inevitable, so please correct me by peer experts and readers.
F. Bibliography of food standards and regulations
Section 1 Legal Status of Food Laws, Regulations and Standards
Section II Food Safety Assurance Measures
Section III Relationship between Food Laws, Regulations and Standards and Market Economy
First, the relationship between laws, regulations and standards
Second, the relationship between food laws and regulations and market economy
Third, the relationship between standards and market economy.
Thinking about Problems Section 1 Standardization and Standards
I. Standardization
Second, the standard.
Section 2 Food Standards
I. General situation of food standardization in China
Second, China food standards and classification
Third, international food standardization.
Thinking about the problem Section 1 Categories of mandatory food standards
I. Classification of mandatory standards
Second, the scope of mandatory standards
Three. Categories of national mandatory standards related to food safety
Four, food safety standards stipulated in the food safety law
Section 2 Food Labeling and Labeling
First, the definition and function of food labels
Second, the development of relevant food labeling standards in China
Three. Terms and definitions used in General Rules for Labeling in prepackaged foods.
Four, the basic requirements of prepackaged foods label and logo.
Five, the mandatory labeling content and labeling requirements of food labels
6. General Rules for Exemption of Mandatory Labels in prepackaged foods.
Seven, non mandatory labeling content
Eight, food labeling management regulations
Nine. Introduction of food nutrition label
Section III Food Additives
First, food additives and their development trends
II. International organizations on the safe use and management of food additives
Three, China's main laws, regulations and standards on food additives
Four, the use principle of food additives
Verb (abbreviation of verb) is the content of normative appendix.
Functional categories and technical functions of intransitive verbs food additives
Section IV Food Safety Standards
I. Format and content of food safety standards
Second, the main technical indicators in food safety standards
Three, China's food safety standards in the technical indicators
Thinking about Problems Section 1 Principles of Food Standards Formulation
First, the basic content of food standards
II. Principles for formulating and revising food standards
Third, the scope of enterprise standards
Fourth, the requirements for formulating food standards.
Section 2 Procedures for Formulating Food Standards
Section III Structure of Food Standards
I. Elements of food standards
Second, the standard hierarchy structure
Section IV Compilation of Core Contents of Food Standards (Normative Technical Elements)
I. Terminology and definitions
Second, symbols and abbreviations
Third, the requirements
Fourth, sampling.
Verb (abbreviation of verb) test method
Rules for checking intransitive verbs
Seven, signs, labels and packaging
VIII. Transportation and storage
Nine. Normative appendix
X. Numbers and tables
Section 5 Compilation of Other Elements in Food Standards
First, the compilation of normative general elements
Second, write rich summary elements.
Three. Compilation of supplementary elements of information
Thinking about the problem Section 1 Food Law
I. Food Safety Law
Second, the product quality law
Three. Entry-exit animal and plant quarantine law
Fourth, the quality and safety law of agricultural products.
Section 2 Food laws and regulations
……
Chapter VI Supervision and Administration of Food Hygiene and Quality and Safety in China
Chapter VII Supervision and Administration of Food Hygiene in Catering and Canteen
Chapter VIII Safety Supervision and Management of Health Food
Chapter IX Safety Supervision and Management of Agricultural Foods and Their Raw Materials
Chapter X Safety Supervision and Management of Food Packaging Materials
Chapter II XI Administration of Import and Export Food Inspection
Chapter XII Introduction of Foreign Food Laws and Regulations
Chapter XIII Food Risk Analysis and Food Poisoning Treatment
appendix
refer to
Discuss the role of food standards and regulations in ensuring food quality and safety.
Food standards and regulations are an important basis for food quality and safety evaluation.
The function of product standards is:
-The basis for organizing specialized production;
-Basis for ex-factory inspection;
-Basis of trade (delivery);
-Basis of technical exchange;
-Basis of arbitration;
-Basis of quality supervision and inspection.
Facts have proved that Codex Alimentarius Commission is one of the most successful projects of the specialized agencies of the United Nations, which has contributed to the international coordination in the important areas of food quality and safety. On reality
In the Agreement on Sanitary and Phytosanitary Measures, Codex Alimentarius standards, guidelines and other recommendations are considered as the basic points of international coordination. Codex Alimentarius Commission also plays a role in settling trade disputes.
The function of basic files. The Agreement on Technical Barriers to Trade also recognizes international standards. Because Codex Alimentarius Commission plays an important role in food quality and safety, consumer protection and international food trade.
The work done in related fields is very comprehensive and based on science, so developing countries are strongly urged to supplement these work in their efforts to improve food quality control.
Use it separately. Developing countries should participate more actively in the work of the Committee to ensure that their consumer interests and national economic interests are fully considered.
H. What are the differences between food standards and regulations in China and the United States?
American system; China, Korea and Japan. There are certain laws and regulations between different systems ... China has just completed the construction of its new food contact legal system, and the newly released series +0 ~ 6438+0 has been released.
I. Status of Food Standards and Regulations in China
Present situation and prospect of food standards in China
At present, food safety is the focus of the whole society. Starting from the problems existing in food safety, this paper analyzes the present situation of China's food legal standards, introduces the development course and trend of China's food standards, analyzes the disconnection between China's food standards and food safety issues, and puts forward some corresponding solutions.
Key words: food safety, food regulations, food standards, development prospects, problem solving.
Standard is a unified regulation of repetitive things and concepts. It is based on the comprehensive achievements of science, technology and practical experience, approved by the competent department through consultation, and published in a specific form as a criterion and basis for compliance. Various standards issued according to certain procedural requirements are not general technical documents, but one of the effective laws and regulations. Food quality is directly related to human health, and eating inferior food may even lead to illness or death. Therefore, the formulation and implementation of food product standards is more important. Although this work has attracted the attention of departments at all levels and all walks of life, there are still some problems worthy of attention. Based on many years' experience in this field, the author expounds the present situation, problems and suggestions of food standards in China, so as to attract social attention.
1, current situation of food standards
1. 1 establishes the authority of the standard.
198865438+On February 29th, the Fifth Session of the Standing Committee of the Seventh NPC passed the Standardization Law of People's Republic of China (PRC) (hereinafter referred to as the Standardization Law), which clarified the legal status of standards, and successively promulgated a series of laws and regulations on measurement and product quality supervision, further establishing the seriousness and authority of standards. The standardization law stipulates that "the standards for protecting human health and personal and property safety, as well as the mandatory standards stipulated by laws and administrative regulations, are mandatory standards". Hygienic indicators in food standards belong to such mandatory standards, and the Law on Product Quality Supervision and the Law on Food Hygiene more specifically illustrate the necessity and necessity of strictly implementing food standards. 1in the summer of 1997, Wuhan made a spot check on the drinking water in the market. The results showed that the products produced by a factory were unqualified, and the products were immediately sealed and destroyed, thus avoiding the possible health damage to consumers.
1.2 has achieved remarkable results in making (revising) food standards.
With the deepening of China's reform and opening up and the establishment and improvement of the socialist market economic system, people's living standards have been continuously improved and the diet structure has been gradually improved. Consumers pay more and more attention to the quality, nutrition, safety and hygiene of food, and their requirements are getting higher and higher. In order to further standardize the food market, support the superior and restrain the inferior, and protect the legitimate rights and interests of production, operation and consumption, the state has formulated some food laws and regulations and promulgated and implemented a large number of food standards in accordance with the requirements of the standardization law. After years of efforts, almost all countries or industries, local leading products and famous products have formulated national, industrial or local standards. According to statistics, as of 1995, the national standards and industrial standards of various foods promulgated and implemented nationwide reached 1963, and the enterprise standards were not accurately counted because they were filed in technical supervision departments at all levels. What is more gratifying is that many industries or enterprises have actively formulated many industry or enterprise standards that are stricter than national standards in order to safeguard the interests of consumers and strive for famous brands. For example, China Green Food Development Center has formulated 45 industry standards for alcohol, tea, milk and dairy products, beverages, fruits, vegetables and products, and their technical requirements are stricter than the current national standards, which has played a good role in safeguarding and supervising the good image of green food with high quality, nutrition, safety and no pollution, and promoted the development of green food. Through these efforts, talents have been trained and the team has been trained, and technical preparations have been made for the further standardization of food products.
1.3 standardize the order of production and marketing with standards
China's socialist market economic system is at the beginning of its establishment, and a series of laws, regulations and market supervision mechanisms need to be constantly improved. In the production and sales of food industry, some irregular or even illegal phenomena occur from time to time. Only by strictly implementing food standards can we adapt to the development of food industry, ensure the rights and interests of commercial enterprises, speed up food development and research, strengthen supervision and inspection functions, effectively crack down on illegal activities of producing and distributing fake and shoddy food, purify the food market and improve food quality. Food standards are not only the basis for enterprises to organize production, but also the only criterion for relevant units to conduct product quality inspection, evaluation and supervision, and an important basis for countries, industries or places to conduct unified inspection, supervision and spot check or arbitration inspection of products. For example, in 199 1, our unit undertook the third liquor evaluation work of the Ministry of Agriculture. Through strict implementation of relevant standards, 426 products participated in the evaluation were physically and chemically examined and sensory evaluated, and 180 excellent products were recommended. Because the results are objective and fair, the appraisal work has really achieved the purpose of helping the superior and helping the inferior and promoting the economic development of the industry and the region. At the beginning of 1997, entrusted by a court in Shandong province, it conducted arbitration inspection on a corn starch purchase and sale contract dispute, and provided objective and fair inspection results in time. All parties no longer defend themselves in the face of the results, which makes the long-standing problems quickly solved, reduces the undue economic losses, and further clarifies the importance of implementing standards and improves the reputation of quality inspection institutions.
2. The development history of food standards in China and the development prospect of standard contents.
2. 1 Development of Food Standards in China
In the early days of the People's Republic of China, there were few food standards in China. Since the end of 1970s, China's food-related standards have become increasingly rich, and the product standards promulgated in the end of 1970s are mainly food additives, while food hygiene standards and product standards are few. Since 1980s, a series of food hygiene standards and product standards have been promulgated. 198 1 promulgated GB 2757- 198 1 "Hygienic Standard for Distilled Liquor and Mixed Liquor" initiated a new era in China's brewing industry. 1983 promulgated GB 3865-83 "Chinese pastry quality inspection method standard" and GB3866-83 "western pastry quality inspection method standard". 1985 promulgated the inspection method standards for grain and oilseeds and a series of inspection method standards for vegetable oils. 1986 and 1987 promulgated a series of professional production technical regulations numbered ZBX, such as GB7 100-86 "Hygienic standard for cakes, biscuits and bread" and "Food standard". 1988, the Ministry of Health issued 19 food hygiene standard. In the early 1990s, the Commodity Inspection Bureau issued a series of import and export product standards and inspection method standards, and the Ministry of Health also issued a number of inspection method standards for pesticide residues. 1995, the Ministry of Agriculture of China issued the first batch of green food-related standards, 200 1, and the first batch of pollution-free food-related standards, which marked the institutionalization of green food and pollution-free food in China, and also showed the improvement of people's food safety awareness and the importance attached by the state to food safety work. 1996, 2003 and 2005, China issued and revised food hygiene standards three times, which made the coverage of hygiene standards wider and more conducive to ensuring people's health and safety. At present, China's standards have formed a standard system covering basic standards, product standards, method standards and safety, health and environmental protection standards. Basic standards refer to standards that are the basis of other standards in a certain range and have extensive guiding significance, such as GB/T7 100 "Rules for Revision of Values". Product standards refer to the technical provisions on product structure, specifications, quality and inspection methods. Method standard refers to the standards for inspection and test methods of product performance and quality, including inspection or test categories, inspection rules, sampling, sampling determination, operation and accuracy requirements, as well as instruments, equipment, inspection and test conditions, methods, steps, data analysis and result calculation. Safety, health and environmental protection standards are formulated to protect people and things, protect human health and protect the environment, and these standards are usually enforced. Regarding the classification of standards, the Standardization Law of People's Republic of China (PRC) 1988+65438, promulgated on February 29th, divides China standards into four levels: national standards, industrial standards, local standards and enterprise standards from top to bottom, forming a good situation in which the superiors are higher than the subordinates and the subordinates supplement the superiors. According to GB77 18-2004 "General Rules for Labeling in prepackaged foods", prepackaged foods produced and sold in China (excluding imported prepackaged foods) must be marked with the code and number of the national standard, industry standard, local standard or registered enterprise standard, that is, the standard number of the product, that is, each prepackaged foods marketed and sold must meet the corresponding product standard.
2.2 The development trend of China's food standard content With the development of the food industry, food safety issues are constantly emerging, and China's food standards have also changed from focusing on sensory and physical and chemical indicators to focusing on safety indicators. The national standards and industrial standards before 1988 mainly limited the sensory, net content and physical and chemical indicators. Some products don't even have relevant hygiene standards. Even if there are sanitary standards, the limits are mainly microbial indicators and some physical and chemical indicators, such as GB- 10 138-88 Hygienic Standard for Salted Pomfret, which only specifies the acid value and exceeds the standard. During 1996, 2003 and 2005, China's Ministry of Health revised and supplemented the food hygiene standards three times on a large scale, which greatly improved the limited indicators required by the standards and gradually reduced the harmful substances. GB 10 138-2005 Hygienic Standard for Salted Fish was promulgated in 2005. At the same time, the six hygienic standards of GB10138-10142-88 were cancelled, and histamine, lead and inorganic arsenic were added. GB5749-2004 Hygienic Standard for Drinking Water was implemented on July 1 2007, replacing GB5749- 1985 Hygienic Standard for Drinking Water. The water quality index of the new standard was increased from 35 to 106, increased by 7 1 and revised for 8 times. With the aggravation of environmental pollution, the accumulation of toxic and harmful substances in drinking water is gradually increasing. In order to ensure the people's drinking water safety, we must strengthen the restrictions on toxic and harmful substances. In short, the formulation of food standards is closely related to the development level of food industry, environmental pollution, people's awareness of food safety, the degree of global economic integration and other factors. If the environment changes, the standards must also be changed accordingly, otherwise the standards will not be able to play their due guiding role in food safety issues. Although China's food standards are gradually becoming scientific, reasonable, strict and practical, there are still some problems between standards and food safety issues.
3. Solutions to existing problems
The control of food safety indicators has been strengthened in many aspects, but with the emergence of new food safety issues, there has been a phenomenon that standards are out of touch with food safety issues. Some substances that are not allowed to be used in food processing are artificially added until they cause great harm, which causes people's attention and brings great difficulties to supervision. On the contrary, the formulation of standards often focuses on limiting the harmful substances that may exist in food, but fails to specify unknown additives, which leaves hidden dangers for inspection and supervision. It provides a basis for the management of food additives, and we should strengthen the formulation of standards in this regard. It is suggested that while further improving the items specified in GB2760 Hygienic Standard for Food Additives, GB2763-2005 Maximum Residue of Pesticides in Food and GB2762-2005 Contaminants in Food, more perfect standards should be formulated for the use scope and residues of chemically harmful products such as veterinary drugs, fish medicines, chemical fertilizers, herbicides and cooked food. Daily inspection work is mainly carried out according to product standards. Therefore, under the condition that all the inspection indexes required by the standard are qualified, the food may still be unqualified because it may have added non-food additives. This is the same problem faced by food supervisors and food standards in China. In order to solve this problem, I think in addition to strengthening the speed of updating standards and the frequency of supervision and inspection by law enforcement personnel, we should also do the following three things:
(1) Strengthen publicity, improve the moral quality of food practitioners in China, advocate legal operation, and despise and severely crack down on illegal food producers and operators.
(2) Strengthen legislation and increase punishment means, so that those who make and sell fake goods will be punished more severely. When the price they pay for breaking the law far exceeds their illegal income and it is unprofitable to produce illegal products, the emergence of illegal food can be suppressed to a certain extent.
(3) Strengthening the formulation of general standards for safety and hygiene, regulating the use of food additives for substances that are not allowed to be used in food and inappropriate processing methods, which is the basis of food additives. For example, GB2760 "Hygienic Standard for Food Additives" specifies the variety, scope of application and maximum dosage of food additives in detail, stipulating that the standard is applicable to all producers and operators who use food additives. First, additives that are not included in the mandatory standards are non-food additives and are not allowed to be used in food; Secondly, all the food additives listed in the Hygienic Standard for Food Additives have their specific applicable foods, and not all foods are tried. For example, preservative benzoic acid is not allowed to be used in meat products; Third, the amount of food additives should not exceed the maximum amount of products. The standard is effective and clear, which makes the product quality inspection, supervision and law enforcement have laws to follow.
4. Conclusion
In short, with the constant emergence of food safety problems, China's food standards have been gradually developed and improved, forming a comprehensive and effective standard supervision system. However, there are still cases where standards cannot effectively deal with food safety issues. To solve this problem, in addition to further updating and perfecting the relevant standards, we should first strengthen publicity and education to improve the moral quality of employees, secondly, increase penalties through legislation to increase the cost of illegal activities, and thirdly, strengthen the formulation of general standards for food safety and hygiene. Only a multi-pronged approach can ensure food safety in China. Further improve China's food standard network.
refer to
[1] Article 28 of the Food Safety Law of People's Republic of China (PRC) (latest edition)
[2] Article 9 of the Food Sanitation Law of People's Republic of China (PRC). And the provisions of articles 22 and 45.
[3] Ding Changdong. Problems and Countermeasures of Pesticide Residue Standards in Vegetables in China, China Standardization, 2004.
[4] Zhao Xiaofeng. Current situation, problems and countermeasures of food safety management in China. 2003 US-China Economic Review.
[5] China National Standardization Administration Committee. GB5749-2006 Hygienic Standard for Drinking Water of Ministry of Health of the People's Republic of China.
[6] Li Shuguo, Chen Hui. Current Situation and Countermeasures of Food Safety in China Food and Nutrition 2002.
[7] Fang Jianchang. Implementation manual of food safety market access. Beijing. Zhongke multimedia electronic publishing house. 2003
[8] Sue. Situation and task of standardization work in China. Standards and quality of light industry. [2002] No.2.