the first overview of food safety

the first chapter is the legal management of food safety

the first section is the formulation of the food safety law

the second section is the basic content of the food safety law and its legal management

the third section is the sampling and inspection of food

the fourth section is the safety management of new resource food

the fifth section is the management of food advertising

Section disinfection and sterilization

chapter ii food safety of agricultural products

chapter iii quality safety and management of agricultural products

section I purpose, scope and content of food safety management of agricultural products

section ii market access management system of genetically modified agricultural products and food safety

section iii green food, Organic agricultural products and pollution-free agricultural products

Chapter III Food safety supervision and management of food production and marketing enterprises

Chapter IV Production license system and management of food production and marketing enterprises

Chapter V Food safety requirements and management of food-related products

Section I Concept and application principles of food additives

Section II Scope of use of food additives, Dosage

Section III Food Safety Management of Tableware Detergents

Section IV Safety Management of Food Containers and Packaging Materials

Chapter VI Food Safety of Various Food Production and Operation

Section I Food Raw Materials and Water Quality Safety

Section II Food Safety of Grain and Oil Processing

Section III Food Safety of Bean Products Production and Processing

Section IV Food Safety of Pastry Processing

Food safety in dairy food processing

Section VI Food safety in the production and processing of brewed food

Section VII Food safety in the slaughter and processing of livestock and poultry

Section VIII Food safety in the processing of cooked meat products

Section IX Food safety in the production and processing of nutrition-fortified foods and health-care functional foods

Chapter IV Food safety management in transportation, storage and sales in the circulation field

Chapter VII Food raw materials, Safety management of accessories sales

section 1 food safety management in the sales process of cooked meat products

section 2 food safety in the sales process of raw meat, eggs, poultry and aquatic products

section 3 safety management in the sales of condiments, wine, tea and vegetables

section 4 sales safety of dried and fresh fruits, candied fruit and canned food

section 5 food and edible food. Food safety in cold food sales

Section 1 Management requirements for pastry, bean products and pickles sales

Section 2 Food safety management in cold drinks and cold food sales process

Chapter 9 Food safety management of people, environment and procurement, transportation and storage in circulation field

Section 1 Personal and environmental requirements of market employees and food recall system

Section 2 Food procurement, transportation, Safety requirements for stored food

Section III Food shelf life and food claim

Chapter X Food safety management in centralized trading market

Section I Characteristics of centralized trading market and food safety requirements

Section II Strengthening safety supervision in the field of food circulation, Ensuring food quality and food safety in the market

Chapter V Food safety management in catering service industry

Chapter XI Food safety supervision and management in catering service industry

Section I Architectural layout and facilities of catering establishments

Section II Food safety requirements in cold meat rooms in catering industry

Section III Safety requirements and management of food sold in catering industry

Section IV Deteriorated, expired, fake and shoddy food

Section V. Safety management of frozen food

Section VI Food safety requirements of catering warehouse

Section VII Management of street food and food vendors

Section VIII Food safety management of site canteen

Chapter XII Sudden food safety accidents

Section I Overview of food poisoning

Section II Emergency handling requirements of food safety accidents

Section III Bacterial food poisoning

Section IV Toxic activities, Plant food poisoning

Section 5 Chemical food poisoning

Section 6 Mold (fungal) toxin food poisoning

Section 7 Strengthening food safety supervision and quantitative classification management in catering service industry

Appendix Food Safety Law

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