Legal analysis: the publicity of food safety grade is a grade evaluation made by the food supervision department according to the standard degree of daily management of licensed food business units. After the evaluation, a grade bulletin board will be given, which does not need to be handled by the operator. Food and beverage safety grades are divided into three grades: A (excellent), B (good) and C (general). The default grade is C, and the safety grade of food sold is divided into four grades: A (trustworthy), B (basically trustworthy), C (seriously untrustworthy) and D (seriously untrustworthy). The default grade is B. If you are not satisfied with the current grade, you can apply to the local food supervision department for re-rating. Food producers and operators shall be responsible for the food safety of their production and operation, the society and the public, and bear social responsibilities. National standards for food safety are formulated by the Ministry of Health. The formulation of national food safety standards should be based on the results of food safety risk assessment, fully consider the results of quality and safety risk assessment of edible agricultural products, refer to relevant international standards and international food safety risk assessment results, listen to the opinions of food producers, operators and consumers, and be examined and approved by the National Food Safety Standards Review Committee.

Legal basis: Article 26 of People's Republic of China (PRC) Food Safety Law shall include the following contents:

(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other pollutants harmful to human health in food, food additives and food-related products;

(2) Variety, scope of use and dosage of food additives;

(three) the nutritional requirements of the main and supplementary foods for infants and other specific groups;

(4) Labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

(5) Hygienic requirements in the process of food production and operation;

(6) Quality requirements related to food safety;

(seven) food inspection methods and procedures related to food safety;

(eight) other contents that need to formulate food safety standards.