How to correctly distinguish between different things people say about food safety

Legal analysis: 1. Foodborne diseases caused by microorganisms, especially food poisoning caused by bacteria and viruses, have become an important problem that endangers people, especially students. 2. Source pollution in agricultural planting and breeding industry is an increasingly serious threat to food safety.

The problem of excessive residues in food caused by the abuse of pesticides and veterinary drugs is very prominent. 3. The harm of pollution sources such as factories, manure dumps, and garbage dumps that emit toxic and harmful substances is becoming more and more serious. Such as environmental pollution, harmful insects, such as flies, rats, cockroaches, etc.

4. Luxury decoration materials release harmful substances, such as formaldehyde, benzene compounds, etc., which not only directly pollute food, but also directly endanger the health of people. 5. The hygiene of drinking water, disinfectants, air fresheners, etc. used by food production and business operation units is also an important factor affecting food safety and hygiene. 6. The problem of illegal production and operation of food is very serious.

Mainly concentrated in some small and medium-sized cities, towns and villages, the production of products that do not meet the requirements of food hygiene standards can cause food poisoning. 7. The application of new raw materials and new processes in the food industry sometimes brings new problems of food safety and hygiene. For example, the application of genetically modified food, probiotics and enzyme preparations in food, and the development of new food resources are not only international concerns, but also issues that we urgently need to study and pay attention to.

8. The main problems in food production and operation, such as the addition of prohibited substances (clenbuterol, hanging white blocks, etc.) to food, the abuse of food additives, the fraud of food production enterprises, and the failure to implement the health system have occurred frequently.

Legal basis: Article 52 of the Food Safety Law of the People's Republic of China Producers of food, food additives and food-related products shall inspect the food, food additives and food-related products produced in accordance with food safety standards, and can only leave the factory or sell them after passing the inspection.

Derivative questions: What are the precautions for food safety 1. When buying pre-packaged food, you should carefully check the production date, shelf life, manufacturer and other important information. Refuse to buy expired food, three-no food, food with abnormal sensory characteristics, etc.

When consumers find the above-mentioned foods, they should promptly complain and report to the local market supervision and administration department (Food and Drug Administration). 2. Choose a catering unit with a clean environment, good hygiene, a "Catering Service License" or "Food Business License" hanging in the store, and a face mask logo publicized by the supervision notice board as a smile or laughter; refrain from eating food provided by roadside or open-air mobile stalls; Do not order cold dishes in catering establishments that do not have a cold dish permit. 3. Pay attention to the storage and timely consumption of high-risk foods (mostly high-protein foods).

4. After purchasing food or going to the catering service unit for consumption, try to ask for and keep the relevant bills, so that the responsibility can be traced after the accident. 5. When the family eats, the food must be cooked thoroughly; Try not to eat overnight meals (dishes), if they cannot be used up as a meal, they should be refrigerated in time, and they must be heated thoroughly before the second consumption; The daily diet should be balanced with meat and vegetables, and eat more light and healthy foods such as fresh vegetables and fruits rich in fiber and vitamins.

The answer can be found on the Q&A website.

Extended information: Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are both food and Chinese medicinal materials according to tradition, but do not include articles for the purpose of **. (On April 24, 2015, the 14th meeting of the Standing Committee of the 12th National People's Congress revised the meaning of "food" in the Food Safety Law of the People's Republic of China) The definition of food in the 1994 "Basic Terms of Food Industry" is:

Substances that are intended for human consumption or consumption, including processed foods, semi-finished products and unprocessed foods, excluding tobacco or substances intended solely for medicinal purposes.

The food is non-toxic, harmless, meets the nutritional requirements and does not cause any acute, subacute or chronic harm to human health.

Food refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are both food and Chinese medicinal materials according to tradition, but do not include articles for the purpose of **. (The 14th meeting of the Standing Committee of the 12th National People's Congress on April 24, 2015 revised the meaning of "food" in the Food Safety Law of the People's Republic of China) The 1994 "Basic Terms of Food Industry" defines food as: substances that can be consumed or drunk by humans, including processed foods, semi-finished products and unprocessed foods, excluding tobacco or substances used only for medicine.

From the perspective of food hygiene legislation and management, the concept of food in a broad sense also involves: the raw materials of the food produced, the cultivation of food raw materials, the substances and the environment that are exposed to the breeding process.

Additives to food, all packaging materials that come into direct or indirect contact with food, facilities, and the environment that affects the original quality of the food. Food: refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are both food and medicine according to tradition, but does not include items for the purpose of **.

Generally, food can be divided into two parts: endogenous and exogenous. Among them, endogenous substances are the components of the food itself, while exogenous substances are other components that are artificially added or mixed into the whole process of food from processing to ingestion.

According to the content of food ingredients, the composition of food can also be roughly divided into eight categories, namely: protein, fat, sugar (also known as carbohydrate), inorganic matter (also known as mineral), vitamins, water, dietary fiber (collectively referred to as cellulose) and chitin.

Answering food safety questions mainly focuses on the following aspects: microbial hazards, chemical hazards, biotoxins, food adulteration and safety issues of genetically modified foods. At present, the most prominent problem of food safety in China is the illegal addition of non-edible substances and the abuse of food additives.

Food safety is "the concept that food does not cause harm to consumers when prepared or consumed in accordance with its intended use, but does not include other aspects related to human health, such as malnutrition".

2 (Definition) Food safety refers to food that is non-toxic, harmless, meets the required nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.

3. Food safety is a comprehensive concept. It includes food hygiene, food quality, food nutrition and other related aspects of the content and food (food) planting, breeding, processing, packaging, storage, transportation, sales, consumption and other links. Food hygiene, food quality, food nutrition, etc. (often understood as a departmental or industry concept).

There are three levels to the definition of food safety:

1. The first layer.

Food quantity security, that is, a country or region can produce the basic dietary needs of the nation. The basic food needed to survive is required to be available and affordable.

2. The second layer.

Food quality and safety: refers to the food provided in terms of nutrition and hygiene to meet and protect the health needs of the population, food quality and safety involves food pollution, whether it is toxic, whether the additives exceed the standard, whether the label is standardized, etc., and it is necessary to take measures before the food is contaminated to prevent food contamination and encounter the invasion of major hazards.

3. The third layer.

Sustainable and safe food: From the perspective of development, it is required that the acquisition of food should pay attention to the good protection of the ecological environment and the sustainable use of resources.

Food safety means that food is non-toxic, harmless, meets the required nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.

Article 99 of the Food Safety Law of the People's Republic of China defines "food safety" as follows: food safety refers to food that is non-toxic, harmless, meets the nutritional requirements and does not cause any acute, subacute or chronic harm to human health.

The World Health Organization defines food safety as a public health problem in which toxic and harmful substances in food have an impact on human health.

Food safety must meet the standard of edibility and will not pose a safety hazard to the human body. So in the process of food handling, it is also necessary to be primary. The use of active oxygen water can effectively remove pesticide residues for fruits and vegetables, and can effectively sterilize and clean raw meat.

a.Foods containing additives must not be safe and secure.

b.Pure natural food must be safe.

c.The concept of "food safety" is relative.

d.The brighter the color of the food, the more smiling and safe the sail type is.

Guess the correct answer: c

The correct expression of food safety is: food is non-toxic, harmless, meets the due nutritional requirements, and does not cause any acute, subacute or chronic harm to human health.

Food safety means that food is non-toxic and harmless, meets nutritional requirements, and does not cause any acute, subacute or chronic harm to human health. Food safety is also an interdisciplinary field, committed to ensuring food hygiene and food safety in the process of food processing, storage and marketing, reducing the hidden danger of disease and preventing food poisoning, so food safety is very important. Food safety includes both production safety, operation safety, result safety, process safety, reality safety, and future safety.

There are three levels of food safety meaning:

Food quantity security: refers to the ability of a country or region to produce the basic food needed for the basic survival of its own nation, and people can buy and afford the basic food needed for survival and travel.

Food quality and safety: refers to the food provided in terms of nutrition and hygiene to meet and protect the basic health needs, food quality and safety involves whether the food is contaminated, whether it is toxic, whether the additives exceed the standard, whether the label is standardized, etc., and it is necessary to take measures before the food is infringed to prevent food contamination and the invasion of major hazards.

Sustainable food safety: From the perspective of development, the production and acquisition of food requires that the good protection of the ecological environment and the sustainable use of resources should be paid attention to. <>