1. The first question is a bit unreasonable. Generally speaking, the food safety supervision department is managed by the State Council, and then it is divided into many related functional departments. According to the principle that one supervision link is supervised by one department, the State Council adopts the method of subsection supervision as the main part, supplemented by variety supervision, to further rationalize the food safety supervision function and clarify the responsibilities. The agricultural department is responsible for the supervision of primary agricultural products; The quality inspection department is responsible for the supervision of food production and processing, and assigns the health supervision responsibility of food production and processing now undertaken by the health department to the quality inspection department; The industrial and commercial department is responsible for food circulation supervision; The health department is responsible for the supervision of consumption links such as restaurants and canteens; The food and drug supervision department shall be responsible for the comprehensive supervision, organization and coordination of food safety and the organization and investigation of major accidents.

2. China will further strengthen the construction of food safety science and technology with food safety assessment as the core. To achieve the goals of scientific food safety risk assessment, intensive food safety testing technology, internationalization of food safety standard system, networking of food safety monitoring system and standardization of food safety control, food safety has changed from passive response to active protection. High-tech such as biotechnology has become the core driving force to improve the original innovation ability of food safety technology. In recent years, food safety detection technology has shown a trend of high technology and portability. The development of systematics, toxicology and metabonomics plays an increasingly important role in food safety technology. In recent years, China has made five achievements in food safety science and technology. First, major breakthroughs have been made in multi-residue detection technology. Second, a historic breakthrough has been made in the formulation of international standards for the limited detection of harmful substances, and aflatoxin has become the first international standard. Third, the laboratory competence certification is internationally recognized. Fourth, the rapid detection technology has developed by leaps and bounds, and 80 technologies and 25 detection equipment have been put into use. Fifth, food safety science and technology facilities and education have been strengthened, and food colleges have become the key construction departments of many universities. According to the actual situation in China, China food safety science and technology will face four key tasks in the next few years, namely, food safety risk assessment research; Research on food safety testing technology and cutting-edge technology, focusing on pretreatment technology, testing instruments and equipment, testing reagents and reference materials; Food traceability and early warning technology research, food control technology and standards research.

In order to cope with the risk of food-borne diseases, food safety standards and food safety control technology system, with risk assessment as the core and integrating assessment, detection, monitoring, early warning and control, have become an important model adopted by public safety management in various countries. At present, China has established 10 food safety control technology demonstration zones.

At this seminar, the problems and misunderstandings in the use and supervision of food additives have also attracted the attention of participating experts. According to experts' analysis, there are three main problems in China's food additives: first, the vast majority of additives approved for use have no national quality standards, and the supervision of additives is very weak; Second, the catering industry uses more and more additives in the process of making its own food and dishes, which is difficult to supervise; Third, the information exchange on additional risks is insufficient, which leads to the limited regulatory resources not playing their role to the maximum. On the one hand, because of media reports, consumers are overly scared about illegal use, but in fact, the safety risk is not high. On the other hand, manufacturers have misleading propaganda on food labels, and the government has to spend a lot of resources to clarify.

3. The meaning of food safety standards. Food safety standards refer to normative documents that are formulated by consensus and used and reused after being approved by recognized institutions in the whole process of food production, processing, circulation and consumption (that is, "from farmland to table") in order to control and manage various factors and key links that affect food safety and quality.

The newly promulgated Food Safety Law has formulated food safety standards with a special chapter, and made specific provisions on the formulation principles of national food safety standards, mandatory food safety standards, contents, subjects of formulation and publication, incorporation of existing mandatory food standards into national food safety standards, national food safety standards, local food safety standards, food safety enterprise standards, and free access to food safety standards.

4. According to the Food Safety Law, which came into effect on June 1 this year, the health department will no longer be responsible for issuing food hygiene licenses in the future, and various regulatory departments will implement a segmented licensing system for food production and operation. Food production and processing enterprises need to apply for a production license from the quality supervision department, food business enterprises need to apply for a food circulation license from the administrative department for industry and commerce, and catering service enterprises need to apply for a catering service license from the food and drug supervision department.

It is understood that operators apply for food circulation licenses, and business projects are approved according to prepackaged foods and bulk food; The mode of operation is approved in three categories: wholesale, retail, wholesale and retail. A food producer who has obtained a food production license does not need to obtain a food circulation license to sell the food he produces in his production place; A catering service provider who has obtained a catering service license does not need to obtain a food circulation license to sell its processed food in its catering service place.

5.HACCP system certification pilot demonstration. According to the person in charge of CNCA, the pilot project is the first pilot project in China aimed at hazard analysis and certification of critical control point system for dairy production enterprises. The pilot aims to improve the quality and safety of dairy products and promote the revitalization and development of dairy industry.

In recent years, China's food quality and safety situation has improved obviously on the whole, but food quality and safety incidents have occurred from time to time, which still makes food production enterprises, government departments at all levels and all walks of life face severe challenges.

Heilongjiang Province is a major dairy province in China, with 9% dairy production enterprises and 10% dairy output. Dairy resources, industrial advantages and regulatory foundation are good, and natural resources are unique. Many large-scale dairy enterprises with headquarters of national associations have milk source bases in Heilongjiang Province.

The pilot work will jointly determine the pilot demonstration dairy production enterprises, establish a technical service platform for enterprise development, track and monitor product quality, and provide enterprises with good production norms, hazard analysis and critical control points, credit system, food protection and other regulations, policies, technologies and standards. In areas where dairy products are concentrated, the local government will take the lead in the pilot work of regional construction of dairy products quality and safety, and on this basis, it will be gradually promoted in other food production enterprises and regions; Joint supervision departments, industry organizations, research institutes and other departments to carry out non-traditional food safety risk analysis and early warning research of dairy products.

It is understood that the timely implementation of Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point System (HACCP) for dairy products can improve the existing management system from technological innovation, product research and development, raw material procurement, manufacturing, storage and transportation, sales and other links, put a "food protection patch" on the existing food safety management system, establish a regional early warning, monitoring and correction system, improve the traceability of quality and safety, and enable dairy enterprises to prevent non-food safety.

6. Food production and processing is an important part of food from farmland to table. The Food Safety Law puts forward clear requirements for food producers and processors, mainly in the following aspects:

First, the overall requirements:

1. Food producers shall engage in production activities in accordance with laws, regulations and food safety standards, be responsible to the society and the public, ensure food safety, accept social supervision and assume social responsibilities.

2, the implementation of the licensing system, engaged in food production shall obtain a food production license according to law.

2. Raw and auxiliary materials requirements: the purchased or used food raw materials, food additives and food-related products must meet food safety standards; Water use shall conform to the hygienic standards for drinking water prescribed by the state; The detergents and disinfectants used should be safe and harmless to human body.

Three. Requirements of production environment: it has a place suitable for food raw material processing, food processing, packaging and storage. Keep the environment of the place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources.

Four. Production equipment, facilities and technological requirements: having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and corresponding equipment or facilities such as disinfection, dressing, washing, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; It has a reasonable equipment layout and technological process to prevent the food to be processed from cross-contamination with direct food, raw materials and finished products, and to prevent the food from contacting with toxic and unclean substances.

5. Transportation, storage and packaging requirements: containers, tools and equipment for storing, transporting and loading and unloading food shall be safe and harmless, kept clean, prevented from food contamination, and meet special requirements such as temperature required to ensure food safety. Food shall not be transported with toxic and harmful substances. There should be a label on the package of prepackaged foods, and the label should indicate the following items:

(1) Name, specification, net content and production date;

(2) List of ingredients or ingredients;

(3) The name, address and contact information of the producer;

(4) shelf life;

(5) product standard code;

(6) storage conditions;

(7) Common names of food additives used in national standards;

(8) Production license number;

(nine) other matters that must be marked by laws, regulations or food safety standards.

The labels of main and supplementary foods specially designed for infants and other specific groups should also indicate the main nutritional components and their contents.

Six, personnel requirements:

1, food safety professional and technical personnel, equipped with full-time or part-time food safety management personnel.

2, food production personnel should carry out health examination every year, obtain a health certificate before they can take part in the work. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food. Food producers should maintain personal hygiene. When producing food, they should wash their hands and wear clean work clothes and work hats.

Seven, management requirements:

1, enterprise standards should be put on record. Where there are no national or local food safety standards for the food produced by enterprises, enterprise standards shall be formulated as the basis for organizing production. The state encourages food production enterprises to formulate enterprise standards that are stricter than national or local standards for food safety. Enterprise standards shall be reported to the provincial health administrative department for the record and applied within the enterprise.

2. Establish relevant systems.

(1) Food production enterprises shall formulate plans for handling food safety accidents;

(two) food production enterprises should establish and improve the food safety management system of their own units;

(3) Food producers should establish and implement the health management system for employees;

(four) food production enterprises shall establish a system of inspection and record of food raw materials, food additives and food-related products;

(5) Food production enterprises shall establish a record system for food ex-factory inspection.

Eight, prohibitive provisions:

1. It is forbidden to produce the following foods

(1) Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may be harmful to human health, or foods produced using recycled foods as raw materials;

(2) The contents of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health exceed the food safety standards;

(three) the main and auxiliary foods specially designed for infants and other specific groups whose nutritional components do not meet the food safety standards;

(four) food that is spoiled, rancid, moldy, unclean, adulterated or has abnormal sensory properties;

(five) the meat and products of poultry, livestock, beasts and aquatic animals that have died of illness, poisoning or unknown causes;

(6) Meat that has not been quarantined or failed to pass the quarantine inspection by the supervising agency for animal health, or meat products that have not been inspected or failed to pass the inspection;

(seven) food contaminated by packaging materials, containers and means of transport;

(8) Unmarked prepackaged foods;

(nine) for special needs such as disease prevention, the state explicitly prohibits the production and operation of food;

(10) Other foods that do not meet the food safety standards or requirements.

2. Drugs may not be added to the food produced and operated, but substances that are traditionally both food and Chinese herbal medicines may be added.

3. Food labels and instructions shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment; Foods inconsistent with the contents described in the labels and instructions shall not be put on the market for sale.

4. The contents of food advertisements shall be true and lawful, and shall not contain false or exaggerated contents, and shall not involve the functions of disease prevention and treatment.

5, the occurrence of food safety accidents should be promptly reported to the health administrative department at the county level where the accident occurred. No concealment, false report, delay in reporting, and no destruction of relevant evidence.

Other requirements: export food production enterprises shall file with the national entry-exit inspection and quarantine department.

7. It is of dual significance for inspection agencies to undertake entrusted food inspection. First, accept the entrustment of enterprises to test food quality and safety, and bear civil liability. Second, because its inspection qualification is recognized by the quality and technical supervision department, the inspection institution must accept the entrusted inspection within the scope stipulated by the quality and technical supervision department at or above the provincial level and be responsible to the quality and technical supervision department. From the perspective of government supervision, the inspection work undertaken by inspection institutions is also a form of supervision over the quality and safety of enterprise products. Therefore, the state has clear requirements for inspection agencies to entrust food inspection.

8. Provisions on the record management of export food production enterprises

Chapter I General Provisions

Article 1 The purpose of legislation is to strengthen the food safety and hygiene management of export food production enterprises and standardize the filing management of export food production enterprises. These Provisions are formulated in accordance with the Food Safety Law of People's Republic of China (PRC), the Law of People's Republic of China (PRC) on Import and Export Commodity Inspection and other relevant laws and administrative regulations.

Article 2 Record-keeping system The state implements a record-keeping management system for enterprises that produce, process and store exported food (hereinafter referred to as export food production enterprises).

Article 3 These Provisions shall apply to the filing, supervision and administration of export food production enterprises in People's Republic of China (PRC).

Article 4 Management System The National Certification and Accreditation Administration Commission (hereinafter referred to as CNCA) is responsible for the filing, supervision and management of export food production enterprises nationwide.

The entry-exit inspection and quarantine bureaus directly under the Central Government (hereinafter referred to as the entry-exit inspection and quarantine bureaus directly under the Central Government) are responsible for the filing, supervision and inspection of export food production enterprises within their respective jurisdictions.

Article 5 Establishing and Implementing a Food Safety and Hygiene Control System Export food production enterprises shall establish and implement a food safety and hygiene control system, and ensure the effective operation of the system, and ensure that the production, processing and storage processes of export food continuously meet the relevant legal requirements of China, the standards of relevant importing countries (regions) and the safety and hygiene requirements of export food production enterprises.

The safety and hygiene requirements of export food production enterprises shall be formulated and promulgated by CNCA.

Chapter II Contents and Procedures for Filing

Article 6 If an export food production enterprise fails to put on record according to law, the entry-exit inspection and quarantine institution shall not issue a customs clearance certificate.

Article 7 Contents of Filing An export food production enterprise shall submit a written filing application to the local inspection and quarantine bureau directly under it, submit the following relevant documents and supporting materials, and be responsible for the authenticity of the filing materials:

(a) business license, organization code certificate, legal representative or authorized person in charge of the identity certificate;

(2) Self-declaration and self-inspection report that the export food production enterprise promises to meet the hygiene requirements of the export food production enterprise and the requirements of the importing country (region);

(3) Basic information about the production conditions of the enterprise (factory floor plan and workshop floor plan), product production and processing technology, key processing links and other information, the use of food raw materials and food additives, and the qualifications of enterprise health quality management personnel and professional and technical personnel;

(four) the basic situation of the establishment and implementation of the food safety and hygiene control system;

(5) If an administrative license such as a food production license should be obtained according to law, provide relevant license photos;

(six) other certification and internal laboratory qualification and other related information.

Article 8 The inspection and quarantine bureau directly under the State Administration for Filing Acceptance shall, within 5 days from the date when the export food production enterprise applies for filing, make a preliminary examination of the filing materials submitted by the export food production enterprise, and accept them if the materials are complete and conform to the statutory form; If the materials are incomplete or do not conform to the statutory form, the export food production enterprise shall be informed of all the contents that need to be supplemented at one time.

Article 9 In the review, it is stipulated that the inspection and quarantine bureau directly under the central government shall form a review team within 10 days from the date of accepting the filing application, and conduct a document review on the conformity of the filing materials submitted by the export food production enterprises.

Need to conduct on-site inspection and verification of export food production enterprises, it shall be completed within 30 days. If the enterprise fails to complete the document review and on-site verification on time due to its own reasons, the extended time shall not be counted within the prescribed time limit.

The members of the review team shall be more than 2, with the chief reviewer as the team leader. The personnel engaged in the review shall pass the examination by CNCA or the inspection and quarantine bureau directly under it.

Article 10 Under any of the following circumstances, the inspection and quarantine bureau directly under the Central Government shall conduct on-site inspection on the export food production enterprises:

(1) The importing country (region) has registration requirements;

(2) Hazard analysis and critical control point system must be implemented;

(three) not included in the food production license management;

(4) It is necessary to conduct on-site inspection and verification according to the risk degree and actual work situation of exported food.

CNCA has formulated, adjusted and published the scope of export food production enterprises that must implement hazard analysis and critical control point system.

Article 11 The filing decision review team shall complete the review report and submit it to the directly affiliated inspection and quarantine bureau within 5 days after completing the review of export food production enterprises.

The inspection and quarantine bureau directly under the central government shall, within 10 days from the date of receiving the review report, review the review report and make a decision on whether to put it on record. In line with the conditions for filing, the export food production enterprise registration certificate (hereinafter referred to as the registration certificate) shall be issued; If it is not filed, it shall inform the export food production enterprise in writing and explain the reasons.

The inspection and quarantine bureau directly under the central government shall publish the list of export food production enterprises registered according to law and report it to CNCA.

Article 12 The registration certificate is valid for 3 years.

Where an export food production enterprise needs to extend the validity period of the legally obtained filing certificate, it shall apply to the inspection and quarantine bureau directly under the locality for extension of filing three months before the expiration of the validity period of the filing certificate.

The inspection and quarantine bureau directly under the Central Government shall re-examine the export food production enterprises that have applied for extension of filing, and if they meet the filing requirements after re-examination, they shall issue a new filing certificate.

Article 13 Record numbering rules The inspection and quarantine bureau directly under it shall manage the number of export food production enterprises for record in accordance with the Record Numbering Rules for Export Food Production Enterprises.

Article 14 Where the name, legal representative and business license of an export food production enterprise are changed, it shall go through the formalities of filing and changing at the local inspection and quarantine bureau directly under the jurisdiction within 15 days from the date of change.

Article 15 Re-filing In case of any change in the registered items of export food production enterprises, such as the relocation of production address, the construction or reconstruction of production workshops, the change of product processing technology, the addition of different types of products, and the operation of food safety and hygiene control system, it shall report to the inspection and quarantine bureau directly under the locality before the change, and handle the relevant registered items again.

Chapter III Supervision and Administration

Article 16 Supervision Duties CNCA shall supervise and guide the filing work of export food production enterprises directly under the Inspection and Quarantine Bureau.

The inspection and quarantine bureau directly under the central government shall supervise the export food production enterprises registered within its jurisdiction according to law, investigate and deal with violations of laws and regulations in a timely manner, and report the results to CNCA.

Article 17 The inspection and quarantine bureau directly under the supervision frequency shall determine the supervision and inspection frequency of export food production enterprises with different types of products according to the risk degree of export food.

The inspection and quarantine bureau directly under the central government shall, in combination with the sampling inspection of export food, conduct at least one on-site supervision and inspection within 6 months after the export food production enterprises that have only passed the document review are filed.

Article 18 Annual report of food enterprises Export food enterprises shall establish records of the operation of food safety and hygiene control system and the production of exported food, and the retention period shall not be less than 2 years.

An export food production enterprise shall submit an annual report to the local inspection and quarantine bureau before the end of each year.

Article 19 The inspection and quarantine bureau directly under the archives management shall establish archives and credit records of export food production enterprises, collect information in time, review the annual reports of export food production enterprises, and strengthen supervision and inspection of export food production enterprises with bad records or related problems.

The inspection and quarantine bureau directly under the central government shall notify the relevant food supervision and administration departments of the local people's governments of the filing of export food production enterprises.

Article 20 If an export food enterprise reports that a compulsory export food production enterprise has food safety and hygiene problems, it shall promptly report to the local inspection and quarantine bureau directly under it, and submit relevant materials, cause analysis and rectification plan. The inspection and quarantine bureau directly under the Central Government shall conduct on-site supervision and inspection on the rectification of export food production enterprises.

Article 21 In any of the following circumstances, the export food production enterprise directly under the Inspection and Quarantine Bureau shall cancel the filing certificate, publish it and report it to CNCA:

(a) the "record certificate" expires, and no application for extension has been made;

(two) the "record certificate" expires, and it does not meet the requirements for the continuation of the record after examination;

(3) The export food production enterprise is terminated according to law;

(4) failing to export food within two years;

(5) Other circumstances that should be cancelled according to laws and regulations.

Twenty-second suspended food production enterprises in any of the following circumstances, the inspection and quarantine institutions directly under it shall order them to make rectification within a time limit, suspend the use of the filing certificate during the rectification period, and make it public:

(a) there are hidden dangers in the safety and hygiene management of exported food, which cannot guarantee the safety and hygiene of its products;

(two) the products exported by the export food production enterprises are notified by the competent department of the importing country (region) due to safety and hygiene problems;

(3) It is found that there are safety and hygiene problems in exported food during inspection and quarantine;

(four) can not continuously ensure the effective operation of the food safety and hygiene control system;

(5) Failing to handle the alteration or filing matters in accordance with these Provisions.

Article 23 Under any of the following circumstances, the inspection and quarantine bureau directly under the Central Government shall revoke the filing certificate, publish it and report it to CNCA:

(1) Major safety and hygiene accidents occur in exported food;

(two) can not continuously meet the statutory requirements of China and the standards of the importing country (region);

(3) Obtaining the filing certificate by cheating, bribery or other improper means;

(4) concealing relevant information from the entry-exit inspection and quarantine institution, providing false materials or refusing to provide true materials related to its activities;

(five) lease, lend, transfer, resell or alter the record certificate;

(six) after rectification, does not meet the requirements;

(7) adding substances prohibited by the state in the production and processing of exported food, using food additives in violation of regulations, and producing processed food by methods unsuitable for human consumption.

If the filing certificate is revoked due to the act in Item (3) of the preceding paragraph, the export food production enterprise shall not apply for filing again within 3 years; If the filing certificate is revoked due to other acts, the export food production enterprise shall not apply for filing again within 1 year.

Article 24 Enterprise Punishment If an export food production enterprise violates the Food Safety Law of People's Republic of China (PRC), the Import and Export Commodity Inspection Law of People's Republic of China (PRC) and its implementing regulations and other relevant laws and administrative regulations, it shall be punished in accordance with relevant regulations.

Article 25 Staff Punishment Provisions If the staff of CNCA and entry-exit inspection and quarantine institutions abuse their powers, engage in malpractices for selfish ends or neglect their duties in filing, supervision and management, they shall be given administrative sanctions according to law; If a crime is constituted, criminal responsibility shall be investigated according to law.

Chapter IV Supplementary Provisions

Article 26 Provisions on Recommending Foreign Registration If the competent authorities of the importing country (region) require the registration of export food production enterprises, the recommendation procedures and management regulations for registration shall be formulated separately by CNCA.

Article 27 The term "export food production enterprises" as mentioned in these Provisions does not include enterprises that produce, process and store export food additives and food-related products.

Article 28 The State General Administration of Quality Supervision, Inspection and Quarantine shall be responsible for the interpretation of these Provisions.

Article 29 Implementation Time These Provisions shall come into force on June 6+10/October 6 +0, 2009. On April 6, 2002, the former General Administration of Quality Supervision, Inspection and Quarantine issued the Regulations on the Administration of Hygiene Registration of Export Food Production Enterprises, which was abolished at the same time.

9. Article 70 the State Council shall organize the formulation of the national emergency plan for food safety accidents.

The local people's governments at or above the county level shall, according to the provisions of relevant laws and regulations, the emergency plan for food safety accidents of the people's government at a higher level and the actual situation in the region, formulate the emergency plan for food safety accidents in their respective administrative areas and report it to the people's government at the next higher level for the record.

Food production and marketing enterprises shall formulate plans for handling food safety accidents, regularly check the implementation of various food safety preventive measures of their own enterprises, and eliminate hidden dangers of food safety accidents in time.

Seventy-first units that have food safety accidents should deal with them immediately to prevent the accidents from expanding. The accident unit and the unit receiving the patient for treatment shall promptly report to the county-level health administrative department where the accident occurred.

Agricultural administration, quality supervision, industry and commerce administration, food and drug supervision and management departments shall immediately notify the health administrative department when they find food safety accidents in their daily supervision and management, or when they receive reports about food safety accidents.

When a major food safety accident occurs, the health administrative department at the county level shall report to the health administrative department of the people's government at the same level and the people's government at a higher level in accordance with the regulations. The health administrative department of the people's government at the county level and the people's government at a higher level shall report in accordance with the provisions.

No unit or individual may conceal, falsely report or delay reporting food safety accidents, and may not destroy relevant evidence.

Article 72 After receiving the food safety accident report, the health administrative department at or above the county level shall immediately investigate and deal with it in conjunction with the relevant departments of agriculture administration, quality supervision, industry and commerce administration, food and drug supervision and management, and take the following measures to prevent or mitigate social harm:

(a) to carry out emergency rescue work, the administrative department of health shall immediately organize the treatment of people who have suffered personal injuries due to food safety accidents;

(two) sealed food and raw materials that may lead to food safety accidents, and immediately inspected; In accordance with the provisions of Article 53 of this Law, food producers and operators shall be ordered to recall, suspend business and destroy the food and its raw materials that have been confirmed to be contaminated;

(3) sealing up the contaminated food tools and utensils, and ordering them to be cleaned and disinfected;

(four) do a good job of information release, release food safety accidents and their handling according to law, and explain and explain the possible harm.

When a major food safety accident occurs, the people's government at or above the county level shall immediately set up a food safety accident handling headquarters, start an emergency plan, and deal with it in accordance with the provisions of the preceding paragraph.

10. The draft food safety law was first submitted to the National People's Congress Standing Committee (NPCSC) for deliberation on 26th, and the recall system of unsafe food was established from two aspects of production and operation.

The draft stipulates that the state shall establish a food recall system. When food producers find that the food they produce is unsafe, they should immediately stop production, announce relevant information to the society, notify relevant producers and operators to stop producing and marketing the food, notify consumers to stop using the food, recall the food that has been put on the market for sale, and record the recall.

The draft stipulates that food business operators should immediately stop their business if they find that the food they operate is unsafe, notify relevant producers and operators to stop producing and operating the food, notify consumers to stop using the food, and record the notification.

The draft emphasizes that food producers and operators should take measures such as destruction and harmless treatment to prevent the recalled food from flowing into the market again.

The draft food safety law, which was submitted to the National People's Congress Standing Committee (NPCSC) for deliberation for the first time on 26th, stipulates that the state should establish a unified food safety information release system. In view of problems such as nonstandard and inconsistent food safety information release, some of the released information has insufficient copyright on China Wine News Network, causing unnecessary panic among consumers.

The draft stipulates that food safety risk warning information, food safety accident information, other food safety information that may cause consumers to panic and other information that needs to be released uniformly as determined by the State Council shall be released uniformly by the department authorized by the State Council to release food safety information.

The draft stipulates that the department authorized by the State Council to release food safety information or the department determined by the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall release information in a timely, objective and accurate manner, explaining the possible harm caused by unsafe food, so as to avoid causing panic among consumers.

At the same time, the draft stipulates that information that needs to be released uniformly according to this law, whose impact is limited to a specific area, can also be released by departments determined by the provincial people's government.

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12. Organs, organizations, enterprises, institutions and other units shall perform the following fire safety duties: (1) Implement the fire safety responsibility system, formulate their own fire safety systems and fire safety operating procedures, and formulate fire fighting and emergency evacuation plans; (two) in accordance with national standards and industry standards, the allocation of fire facilities and equipment, set up fire safety signs, and organize regular inspection and maintenance to ensure that it is in good condition and effective; (three) at least once a year to conduct a comprehensive inspection of building fire control facilities, to ensure that they are in good condition and effective, and the inspection records should be complete and accurate and filed for future reference; (four) to ensure the smooth passage of evacuation routes, safety exits and fire engines, and to ensure that the fire zone and fire spacing meet the technical standards for fire control; (five) the organization of fire inspection, timely elimination of fire hazards; (six) to organize targeted fire drills; (seven) other fire safety duties as prescribed by laws and regulations. The main person in charge of the unit is the person in charge of fire safety of the unit.