Four.

Dividing the four risk levelsDividing the risk levels to strengthen food safety risk management. Combined with the food production operator's food category, business scale, risk control ability, credit status, supervision and inspection, etc., the food production operator's risk level from low to high into a, b, c, d four grades.

And special food producers as well as central kitchens, collective meal distribution units and other high-risk food production operators to implement key supervision and inspection, according to the actual situation to increase the frequency of daily supervision and inspection.

Scope of application of the Measures:

The Measures are applicable to the implementation of risk classification management by the food and drug regulatory authorities for all food production operators and food additive producers who have been granted food production and operation licenses for food production, food sales and catering services.

The Measures are applicable to the implementation of risk classification management for the production and operation of special foods such as infant formula milk powder, formula food for special medical purposes and health food.

The legal basis for the implementation of food safety risk management is the "Food Safety Law" and "Food Production and Operation Risk Grading Management Measures", the risk level of food production and operation can be divided into four levels of risk from low to high A level risk, B level risk, C level risk, D level risk. According to the "food production and operation risk classification management approach"

Article 7 The food and drug supervision and management department of the food production and operation risk classification, should be combined with the risk characteristics of food production and operation of enterprises, from the production and operation of food categories, scale of operation, consumer objects and other static risk factors and production and operation conditions to maintain, production and operation process control, management system establishment and operation of dynamic risk factors Food production operators risk level from low to high is divided into A-level risk, B-level risk, C-level risk, D-level risk four levels.