a. the relationship between food standards and food safety

article 21 of the food safety law stipulates that

includes 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, application scope 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 as.

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 specify the * * * of various harmful substances in food.

food additives are synthetic or natural substances added to food to improve the quality, color, aroma and taste of food and meet 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, and standards must be formulated to strictly limit its varieties, application scope and * * *.

The nutritional components of the main and supplementary foods for infants and other specific groups are not only related to food nutrition, but also related to their health and life safety. There are special requirements for the nutritional components of the main and supplementary foods, and standards need to be formulated.

food labels, labels and instructions have the function of guiding and guiding 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 unified standards are needed.

the production and operation of food 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 include nutritional requirements; Physical or chemical requirements of food, such as acid, alkali and other indicators; The sensory requirements of food, such as taste and color, also belong to the content

B. What is the role and positioning of ISO food standards and regulations?

ISO food safety standards are:

ISO22111 food safety certification system

ISO22111 food safety management system standard was officially published on September 1, 2115, which aims to ensure that there are no weak links in the whole food chain. ISO22111 is applicable to all organizations in the whole food supply chain, including feed processing, primary product processing, food manufacturing, transportation and storage, as well as retailers and catering industry. 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 ISO9111:2111 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 a physical book published by China Light Industry Press, which is written by Zhang Shuihua and Yu Yigang.

D. Introduction of food laws, regulations and standards

The regulation inquiry of Food 581 provides a multi-dimensional retrieval method, and relies on the professional food chain regulation and standard database to help enterprises quickly identify the applicable legal standards and realize the dynamic update of the legal standard database.

e. Preface to the Book of Food Laws, Regulations and Standards

In order to conscientiously implement the requirements of "intensifying curriculum construction and reform and enhancing students' professional ability" put forward in the Opinions of the Ministry of Education 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 according to the post requirements of various technical fields and professional posts (groups) in the food industry. Guided by real production tasks or/and work processes, and based on the basic work requirements of relevant professional qualification standards, two curriculum systems of vocational technology/skills and basic knowledge training of professional quality have been reconstructed. On the basis of summarizing the experience of curriculum construction and reform in recent years, the series of teaching materials for food specialty in higher vocational education were developed and compiled to meet the needs of food specialty construction and related curriculum reform in colleges and universities and improve the teaching quality. ? Human beings need to draw nutrition from food in order to maintain life activities, 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 events, 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 China's food industry is not high, and there is a big gap between the standard system and the international one. Perfecting China's existing food laws, regulations and food standards, speeding up the establishment of relevant laws and regulations and standardization systems, and connecting with international standards are the needs of ensuring people's health, ensuring food safety and hygiene, and adapting to the rapid development of food industry and the growing international trade after China's accession to WTO. It is necessary to learn and master certain food laws, 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 was carefully guided by China occupational skill testing authority, the Teaching Steering Committee of Food Specialty in Higher Vocational Colleges from 2116 to 2111 by the Ministry of Education, and strongly supported by Science Publishing House. Thank you. ? In the process of writing this book, I have consulted many documents, materials and online materials, and it is difficult to thank the authors one by one. I would like to express my gratitude 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 majors" (Jin Jiao Gao [2117] No.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 them by experts and readers.

F. Bibliography of Food Standards and Regulations

Section 1: Legal Status of Food Laws, Regulations and Standards

Section 2: Safeguarding Measures for Food Safety

Section 3: Relationship between Food Laws, Regulations and Standards and Market Economy

I. Relationship between Laws, Regulations and Standards

II. Relationship between Food Laws, Regulations and Market Economy

III. The relationship between standards and market economy

Thinking questions Section 1 Standardization and standards

I. Standardization

II. Food standards

I. Overview of food standardization in China

II. Food standards and classification in China

III. International food standardization

Thinking questions Section 1 Category of mandatory food standards

I. Scope of mandatory standards

III. Categories of national mandatory standards related to food safety

IV. Food safety standards stipulated in the Food Safety Law

Section II. Food labeling and labeling

I. Definition and function of food labeling

II. Development of relevant food labeling standards in China

III. Terms and definitions used in the General Rules for Labeling in prepackaged foods

IV. Basic requirements for labeling and labeling in prepackaged foods

V. Mandatory labeling contents and labeling requirements for food labels

VI. Exemption from mandatory labeling contents in the General Rules for Labeling in prepackaged foods

VII. Non-mandatory labeling contents

VIII. Provisions on food labeling management

IX. Introduction to food nutrition labeling

Section III. Food additives

I. Food additives and their development trends

International organizations on the safe use and management of food additives

III. Main laws, regulations and standards on food additives in China

IV. Principles for the use of food additives

V. Contents of normative appendices

VI. Functional categories of food additives and their technical functions

Section IV. Food safety standards

I. Format and contents of food safety standards

II. Main technical indicators in food safety standards

III. Technical indicators in China's food safety standards

Thinking questions Section 1 Principles of food standards formulation

I. Basic contents of food standards

II. Principles of food standards formulation and revision

III. Scope of enterprise standards formulation

IV. Requirements for formulating food standards

Section II Procedures for formulating food standards

Section III Structure of food standards

I. Elements of food standards

II. Structural levels of standards

Section IV Compilation of core contents of food standards (normative technical elements)

I. Terminology and definitions

II. Symbols and abbreviations

Test methods

VI. Inspection rules

VII. Marks, labels and packaging

VIII. Transportation and storage

IX. Normative appendices

X. Figures and tables

Section V. Compilation of other elements in food standards

I. Compilation of normative general elements

II. Compilation of informative summary elements < Compilation of informative supplementary elements

Thinking questions Section 1 Food Law

I. Food Safety Law

II. Product Quality Law

III. Entry-exit Animal and Plant Quarantine Law

IV. Agricultural Product Quality and Safety Law

Section 2 Food Regulations

...

Chapter VI Supervision and Management of Food Hygiene and Quality and Safety in China

VII. Food hygiene supervision and management in canteens

Chapter VIII Safety supervision and management of health food

Chapter IX Safety supervision and management of agricultural food and raw materials

Chapter X Safety supervision and management of food packaging materials

Chapter XI Inspection and management of imported and exported food

Chapter XII Introduction of foreign food laws and regulations

Chapter XIII Food risk analysis and food poisoning treatment

Appendix

Reference. Textual research

g. Discuss the role of food standards and regulations in ensuring food quality and safety

Food standards and regulations are an important basis for evaluating food quality and safety

The role of product standards is:

-the basis for organizing specialized production;

-basis for ex-factory inspection;

-basis of trade (delivery);

-the basis of technical exchange;

-the basis for arbitration;

-the basis of quality supervision and inspection.

Codex Alimentarius has proved to be one of the most successful programs of the specialized agencies of the United Nations, contributing to international coordination in important areas of food quality and safety. In the agreement on the implementation of sanitary and phytosanitary measures, it is recognized that Codex Alimentarius standards, guidelines and other recommendations are the basic points of international coordination. Codex Alimentarius also plays the role of a basic document to solve trade disputes. The agreement on technical barriers to trade also recognizes international standards. Because the work of Codex Alimentarius in the fields of food quality and safety, consumer protection and issues related to international food trade is very comprehensive and based on science, developing countries are urged to make full use of it in their efforts to improve food quality control. 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, South Korea and Japan. There are some laws and regulations between different systems ... China has just completed the construction of its new food contact legal system, and the newly released 4816.1~11 series

i. The status quo of China's food standards and regulations

The status quo and prospect of China's food standards

At present, food safety is the focus of the whole society. Starting from the problems existing in food safety, this paper analyzes the status quo of China's food legal standards and introduces the development process of China's food standards.

key words: food safety, food regulations, food standards, development prospects and problem solving

standards are unified provisions for repetitive things and concepts. It is based on the comprehensive achievements of science, technology and practical experience, approved by the competent authorities through consultation, and published in a specific form, which serves as the 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 been concerned by departments at all levels and all walks of life, there are still some problems worthy of attention. Based on many years' experience in this kind of work, the author expounds the present situation, problems and suggestions of food standards in China in order to attract social attention.

1. The status quo of food standards

1.1 establishes the authority of standards

On February 29, 1988, the Fifth Session of the Seventh the NPC Standing Committee passed the Standardization Law of the People's Republic of China (hereinafter referred to as the Standardization Law), which clarified the legal status of standards, and successively promulgated a series of relevant laws and regulations such as measurement and product quality supervision, which further established. The Standardization Law stipulates that "the standards for safeguarding human health and personal and property safety, as well as the mandatory standards stipulated by laws and administrative laws, are mandatory standards". Hygienic indicators in food standards belong to this kind of 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. In the summer of 1997, Wuhan conducted 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 up and destroyed, thus avoiding the possible health damage to consumers.

remarkable achievements have been made in the establishment (revision) of 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 have paid more and more attention to food quality, nutrition, safety and hygiene, and their requirements have become higher and higher. In order to further standardize the food market, support the superior and control the inferior, and ensure the legitimate rights and interests of production, management and consumption, the state has formulated the