Require salt production and operation enterprises to do a good job of salt scheduling and distribution, and effectively guarantee the salt market, especially in remote and poor areas and economically underdeveloped border ethnic areas a stable supply of common salt, so as to achieve constant supply, not off the market. Establishing a sound salt reserve system. The establishment of the government reserves and corporate social responsibility reserves *** with the composition of the whole society salt reserve system, of which the government reserves not less than 1 month of salt consumption in the region, the enterprise reserves not less than the average sales volume of 1 month under normal circumstances, in the event of natural disasters and emergencies, we must take timely measures such as the release of the reserves, to ensure the safe and stable supply of salt.

Keeping the existing specialized salt regulatory system unchanged, the salt industry authorities are responsible for salt management and supervision in accordance with the law. Ministry of Industry and Information Technology is the State Council salt authority, in charge of the national salt industry, responsible for the formulation of salt development planning and industrial policy, management of the national salt franchise, to ensure the development and stability of the salt industry. Salt industry authorities authorized by local people's governments at or above the county level are responsible for managing the salt monopoly work in their own administrative areas. Salt industry authorities at all levels and public security, justice, health planning, industry and commerce, quality inspection, food and drug supervision and other departments in their respective areas of responsibility, close collaboration, in accordance with the law to strengthen the supervision of salt safety. Guarantee market supply.

The following acts are prohibited in the production and operation of table salt:

(1) selling liquid salt (including natural brine) as table salt;

(2) selling industrial salt and other non-edible salt as table salt;

(3) selling salt made using salt soil, nitrate soil, or industrial slag or waste liquid as table salt;

(4) using well mine salt Brine boiling salt, or the use of well mine salt brine boiling salt as salt sales;

(e) production and operation of adulterated and adulterated salt, mixed with foreign matter;

(f) production and operation of other salt does not comply with the laws, regulations, rules and food safety standards.

Prohibit the sale of bulk salt by salt retailers, and prohibit food service providers from purchasing, storing and using bulk salt.

What are the dangers of excessive salt (sodium) intake?

1. Excessive salt intake is an important cause of hypertension

A person who eats an extra 2 grams of salt per day will see his systolic and diastolic blood pressures rise by 2.0 millimeters of mercury (mmHg) and 1.2 mmHg, respectively.

2. High-salt diet can aggravate the load on the heart and kidneys

It is well known that excessive sodium intake, such as sodium retention can be caused by the body of water and sodium retention, increased intravascular pressure, increased resistance, so that the heart load, over time, resulting in cardiac hypertrophy, heart failure, renal abnormalities and other incurable diseases, the bane of cardiovascular and cerebrovascular diseases.

3. High blood pressure is the largest independent factor in deaths from stroke, heart disease and kidney disease

Reducing salt intake can significantly reduce the global mortality rate from stroke, heart disease and chronic kidney disease.

4. Excessive salt intake is prone to stomach cancer and calcium loss, leading to osteoporosis

Legal basis:

"Chinese People's Republic of China*** and the State Food Safety Law"

Article 45 Food production and operation shall establish and implement the health management system for employees. Suffering from the State Council administrative department of health provisions of the food safety impediment to the disease, shall not be engaged in contact with the direct entrance to the work of food.

Engaged in direct contact with food production and operation of food production and management personnel should be annual health checks, and obtain health certificates before going to work.