1. which department is in charge of food safety? Food safety supervision is divided into three levels. First, the State Council set up a food safety committee. Secondly, the health administrative department of the State Council undertakes the responsibility of comprehensive coordination of food safety, and is responsible for food safety risk assessment, food safety standards formulation, food safety information publication, qualification certification conditions and inspection specifications formulation of food inspection institutions, and organizes the investigation and handling of major food safety accidents; The State Council quality supervision, industrial and commercial administration and the State Food and Drug Administration shall, in accordance with the responsibilities stipulated in the Food Safety Law and the State Council, supervise and manage food production, food circulation and catering service activities respectively. Secondly, the local people's governments at or above the county level are responsible for, lead, organize and coordinate the food safety supervision and management in their respective administrative areas, and establish and improve the working mechanism of the whole process of food safety supervision and management; Unified leadership and command of food safety emergency response; Improve and implement the responsibility system for food safety supervision and management, and evaluate and assess the food safety supervision and management departments. According to Article 5 of the Food Safety Law, the State Council has established a food safety committee, and its responsibilities are stipulated by the State Council. The food safety supervision and administration department of the State Council shall, in accordance with the responsibilities stipulated in this Law and the State Council, supervise and manage the food production and marketing activities. The administrative department of health of the State Council shall organize food safety risk monitoring and risk assessment in accordance with the responsibilities stipulated in this Law and the State Council. In conjunction with the food safety supervision and administration department of the State Council, formulate and publish the national food safety standards. Other relevant departments in the State Council shall undertake food safety work in accordance with the responsibilities stipulated in this Law and the State Council.

second, how to protect rights when encountering food safety problems? 1. Prosecution. The victim can file a civil lawsuit alone, or a group lawsuit if there are a large number (more than 11 people), that is, according to the provisions of Articles 54 and 55 of the Civil Procedure Law: "If one party has a large number of co-litigators, the parties may elect their representatives to conduct the lawsuit." "If the subject matter of litigation is of the same kind and there are a large number of parties, the people's court may issue an announcement to explain the case and the claim, and notify the obligee to register with the people's court within a certain period." 2. Complaint. The victim can appeal to the administrative department of industry and commerce, quality inspection department, food and drug administration and other administrative organs, which will impose administrative penalties on relevant personnel and enterprises and compensate the victim in time. The subject of food safety claims includes all victims whose rights to life and health have been violated due to potential safety hazards in production and operation of food producers and operators.

third, how to ensure food safety? 1. The source of the purification market should focus on strictly controlling the food crops, vegetables, fruits and drinking water that people need to eat every day, and adjust the standardized and innovative planting, production structure and production guarantee system. The food on the market should be made up of large-scale professional growers and groups that meet the quality requirements and are recognized by the state. The food of manufacturers accounts for the vast majority, and backward, sporadic growers and small factories with insecure quality should be eliminated in time, or become unattended and die out. Purifying the source of the market is the key point. If this step is done well, buyers can rest assured. 2. Establish a market-level testing system, that is, set up testing instruments and provide testing methods in medium and large supermarkets and farmers' markets, and test the main quality parameters of relevant foods at any time, which can be sampled by full-time market inspectors or the people. The state should invest a certain amount of money to carry out research on rapid detection methods for the market to quickly confirm the quality. In this way, unqualified products are difficult to go on the market, and they dare not go on the market, so as to put an end to the listing of unqualified products. 3. Increase the transparency of the media. Online, TV stations and newspapers should report food testing results in a planned and targeted manner, commend high-quality and qualified products, attract subscribers and benefit them, expose unqualified ones, take them off the shelves or be left out in the cold, make them rectify or stop production, and pay attention to them in many ways and in all directions and persevere. The above is the relevant content of which department is responsible for food safety management. We can understand that food safety supervision is divided into three levels, namely, the establishment of the Food Safety Committee in the State Council, the health administrative department in the State Council, the quality supervision in the State Council, the industrial and commercial administration and the national food and drug supervision and management department.