Chapter I General Provisions

Article 1 In order to standardize the work of food safety risk monitoring and risk assessment in our plant, timely and accurate detection of food safety problems, and to provide a scientific basis for decision-making on food safety, in accordance with the "Chinese People's Republic of China*** and the State of Food Safety Law," "Chinese People's Republic of China*** and the State of Agricultural Products Quality and Safety Law The Chinese People's Food Safety Law, the Chinese People's Food Quality and Safety Law, the Chinese People's Food Safety Law Implementation Regulations, combined with the city's actual development of this approach.

Second food safety risk monitoring and assessment should be based on the principles of representativeness, objectivity, accuracy and timeliness.

Article III of the scope of food safety risk assessment includes the assessment of the unit of regional food, food additives, food-related products in biological, chemical and physical hazards.

Article IV Office is responsible for the city's food safety risk monitoring and risk assessment of the organization and leadership and comprehensive coordination of the monitoring and assessment results in a timely manner to the head of the enterprise.

The Office is responsible for the daily management of food safety risk monitoring and risk assessment of the plant. It organizes and carries out research and puts forward work proposals to the enterprise in charge and implements relevant resolutions; formulates and organizes the implementation of food safety risk monitoring and assessment programs; is responsible for analyzing the monitoring results and reporting the monitoring situation to the superior in a timely manner, and issues risk assessment tasks if it is deemed necessary to carry out risk assessment based on the monitoring results.

Article V food risk monitoring and assessment of the data obtained, results, conclusions and other relevant information to implement a confidentiality system, before the approval of the publication, any department or individual shall not be cited in any way or publicized without authorization.

Chapter II Risk Monitoring and Implementation

Article VI of the food safety risk monitoring routine monitoring, special monitoring and emergency monitoring.

Daily monitoring is the relevant departments in accordance with relevant laws and regulations and provisions of the routine monitoring activities.

Specialized monitoring is the special monitoring activities carried out by the relevant departments in combination with the actual situation of the plant or according to the needs and regulations of the competent departments.

Emergency monitoring is the emergency monitoring activities carried out and implemented in response to sudden foodborne disease information, food safety hotspot issues, sudden food safety accidents and newly discovered food safety problems.

Article VII of the food safety risk monitoring follows the principle of priority selection, taking into account the scope of daily monitoring and annual priorities, the following situations as a priority for monitoring:

(a) greater health hazards, higher levels of risk and contamination levels are on the rise;

(b) easy to infants and young children, maternity, the elderly, the patient's health effects;

(3) widely used, long circulation process, large consumption;

(4) in the past led to food safety accidents or consumer concerns;

Article VIII The Office shall formulate and issue the food safety risk monitoring program for the following year before the end of December each year.

Article 9 The food safety risk monitoring program shall include the following:

(1) the department that undertakes the task of monitoring;

(2) the content of the specific monitoring, including the type of samples, the number of samples, sources of sampling, and test items;

(3) the conditions for sample sampling, encapsulation, transportation, and preservation of the samples;

(4) the sampling method, test method and basis;

(5) the sampling method, test method, and basis; and (d) sampling methods, testing methods and basis;

(e) summary of results and reporting organization;

(f) monitoring completion time and results reporting date.

Article 9 The departments undertaking food safety risk monitoring shall, according to the requirements, complete the monitoring tasks stipulated in the monitoring program, report the monitoring data and analysis results to the Office on time, and ensure that the monitoring data are true, accurate and objective.

Article X The Office is responsible for collecting and summarizing and analyzing the monitoring data, and reporting the monitoring data and analyzing results to the person in charge of the enterprise in a timely manner.

Chapter III Risk Assessment Principles and Implementation

Article 11 The risk assessment of food safety is based on the information of food safety risk monitoring and supervision and management, scientific data and other relevant information, following the principles of science, transparency and case-by-case treatment.

Article XII of the risk assessment tasks undertaken by the department shall independently carry out risk assessment, to ensure that the risk assessment conclusions of science, objectivity and impartiality.

Article 13 In one of the following cases, after review and approval by the head of the municipal enterprises, the Office shall organize the formation of an assessment committee to issue a food safety risk assessment tasks:

(1) to provide a scientific basis for the development or revision of food safety standards need to carry out a risk assessment;

(2) through the risk monitoring of food safety or received reports found that the food may be The existence of hidden safety hazards, after the organization of the test that regional contamination, the need for risk assessment of food safety;

(c) the competent administrative department in accordance with the provisions of laws and regulations that require risk assessment of other circumstances.

Article 14 The Office shall organize the formation of an assessment committee to conduct risk assessment, be responsible for the results and reports of the risk assessment, and report the results and reports to the Municipal Food Safety Office in a timely manner.

Article 15 In the event of one of the following circumstances, the assessment committee formed by the Office of the organization shall immediately set up a temporary working group to formulate an emergency assessment plan.

(a) the need to deal with major food safety incidents;

(b) a high degree of public concern about food safety issues that need to be answered as soon as possible;

(c) the relevant departments to supervise and manage the work required and put forward proposals for emergency assessment;

(d) other need to be resolved through the risk assessment of food safety incidents.

The results of the risk assessment shall be interpreted by the Office.

Article 16 The terms used in this Management Measures are defined as follows:

Food Safety Risk Monitoring refers to the process of systematically and continuously collecting monitoring data and related information on foodborne diseases, food contamination and harmful factors in food, and conducting comprehensive analysis.

Food safety risk assessment refers to the scientific evaluation of the possible adverse effects of biological, chemical and physical hazards in food and food additives on human health, including the identification of hazards, characterization of hazards, exposure assessment and risk characterization.

Food safety means that the food is non-toxic, non-hazardous, meets the nutritional requirements that it should have, and does not pose any acute, subacute or chronic hazards to human health.

Food safety accident, refers to food poisoning, foodborne illness, food contamination and other food originating from food, human health hazards or may be harmful to the accident.

Food contamination, according to the general rules of international food safety management, refers to foreign contaminants that enter the food for unintentional reasons during food production, processing or circulation, and generally includes metal contaminants, pesticide residues, veterinary drug residues, fungal toxins, and food-borne pathogenic microorganisms, parasites and so on.

Harmful factors in food refer to harmful factors that may enter food through other means than food contamination in the process of food production, circulation and catering service, including harmful substances naturally existing in food, non-food substances added illegally, food additives used in excess of the scope or limit, and harmful substances used as food additives.

Hazard means a biological, chemical or physical factor contained in food or a condition of food that has the potential to adversely affect health.

Hazard identification refers to the qualitative description of a hazard in a food that has the potential to produce adverse health effects.

Article 34 The Office is responsible for the interpretation of these Regulations, which shall be implemented as of the date of issuance.

Issue date: May 1, 2011