Legal analysis:

It mainly includes the following four aspects:

1. Environmental standards of green food producing areas. The indexes and concentration limits of air quality, irrigation water quality, livestock and poultry breeding water quality, fishery water quality and soil environment quality of green food producing areas were clearly defined respectively.

second, the technical standards for green food production. It includes two parts: one part is the regulations on the use of inputs such as pesticides, fertilizers, beverages and food additives in the production process, and the other part is the production technical regulations for specific breeding objects.

third, the standard of green food products. Set corresponding sensory, physical and chemical and biological requirements for primary agricultural products and processed products, such as the vegetable standards mentioned above.

IV. Standards for the use, packaging, storage and transportation of green food labels. In order to ensure that green food is not polluted in packaging and transportation after delivery, the corresponding standards have been formulated.

the enterprise to be declared must meet the requirements of the corresponding green food standards in terms of its production environment, production process, product quality, packaging and transportation, and pass the inspection of the corresponding institutions before it can obtain the right to use the green food mark. This complete standard system and certification process truly embodies the concept of "total quality control". At present, there are 91 green food standards issued by the Ministry of Agriculture, including 11 general standards and 81 product standards.

Legal basis:

Food Safety Law of the People's Republic of China

Article 27 National standards for food safety shall be formulated and promulgated by the health administrative department of the State Council jointly with the food safety supervision and administration department of the State Council, and the standardization administrative department of the State Council shall provide the national standard number.

The limits of pesticide residues and veterinary drug residues in food, as well as the inspection methods and procedures, are formulated by the health administrative department of the State Council and the agricultural administrative department of the State Council jointly with the food safety supervision and management department of the State Council.

The inspection rules for slaughtered livestock and poultry shall be formulated by the administrative department of agriculture of the State Council jointly with the administrative department of health of the State Council.

article 28 the formulation of national standards for food safety shall be based on the results of food safety risk assessment, fully consider the results of edible agricultural products safety risk assessment, refer to relevant international standards and international food safety risk assessment results, and publish the draft national standards for food safety to the public, and listen to the opinions of food producers, operators, consumers and relevant departments.

the national food safety standards shall be examined and approved by the food safety national standards review Committee organized by the health administrative department of the State Council. The review committee of national food safety standards is composed of experts in medicine, agriculture, food, nutrition, biology and environment, and representatives of relevant departments, food industry associations and consumers' associations in the State Council, to review the scientific and practical nature of the draft national food safety standards.