In general, the standards examined and approved by the National Standards Committee for Food Safety, which involve international trade, should also fulfill the obligation of reporting to the World Trade Organization. After being finally approved by the Ministry of Health and provided with the national standard number by the standardization administrative department of the State Council, the standards will be numbered and published by the Ministry of Health. If the industry standard is higher than the national standard, it can be implemented according to the industry standard

What is the food hygiene standard

The food hygiene standard formulated in China generally includes three aspects: sensory index, physical and chemical index and microbial index.

1. Sensory indicators: The so-called sensory indicators refer to indicators for checking the appearance of various foods by visual inspection, nose smell, hand modeling and taste. Generally including color, smell, taste and organizational status.

2. Physical and chemical indicators: Physical and chemical indicators refer to toxic and harmful substances brought in by food during raw materials, production and processing, or toxic and harmful substances produced after spoilage. Different foods have different physical and chemical indexes. The indexes that a certain food needs to be tested are mainly considered from the possible pollution and changes in the process of food growth, production or manufacturing and storage, which are reflected in the food hygiene standards. The determination and expression methods of physical and chemical indexes are generally%, mg/Kg, ul/L, etc.

3, microbial indicators.

what should be paid attention to in food safety

1. Take the "expiration date" and "shelf life" seriously, do not buy expired products, and report to the store operator if you find expired products. If the packaged food "goes bad" within the validity period indicated on the package or the package is found damaged after returning home, it should be returned and reported to the retailer or food processor.

2. Fake and shoddy food involves using inferior and cheap raw materials to deceive consumers and reduce competition costs. If it is found that counterfeit brands, counterfeit labels and contaminated food are sold, it should be reported to the relevant institutions. Exposing these incidents can help the authorities to investigate and deal with illegal traders and prevent such incidents from recurring.

3. Fresh food, especially meat, fish and other seafood should be stored at the bottom of the refrigerator, and processed food should be placed at the top. Food should be packaged or properly covered and stored.

4. Don't put hot food in the refrigerator, because it will raise the temperature in the refrigerator.

5. Store cans, bottles and bags in a dry and cool place and keep away from insects or rats.

6. Remember to wash your hands before preparing food and eating.

7. After using utensils for handling fresh food, the utensils must be thoroughly cleaned before handling cooked food or food intended to be eaten raw.

8. Carefully choose the place where food is purchased and eaten. Ensure that its personnel, tableware and other facilities are clean and tidy. This is an important indicator reflecting the restaurant's "behind-the-scenes" facilities and hygiene standards.

9. Hot food should be very hot, and cold food should be cold. Avoid eating any food stored at room temperature for more than 2 hours. In meetings, large-scale social activities, outdoor activities, etc., it is necessary to prepare a lot of food in advance or the external conditions are poor, which requires special attention.

11. If you are in doubt about fresh food such as fruits and vegetables, the golden rule is "cook, cook, peel or throw away".

Legal basis:

Article 3 of the Regulations for the Implementation of the Food Safety Law of the People's Republic of China:

Food producers and operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, establish and improve food safety management systems, and take effective management measures to ensure food safety.

food producers and operators are responsible for the food safety of their production and operation, the society and the public, and undertake social responsibilities.