Recent food safety issues

1. The plasticizer of liquor exceeds the standard.

2. Bright milk "rancid door".

3. Healthy yuan gutter oil incident.

4. Gujing Gongjiu "Blending Door".

5. The "poison capsule" incident.

6. Shuanghui "Maggot Gate".

7. Yili milk powder "contains mercury".

8. Xin ramen "carcinogenic door".

9. Changyu wine "pesticide gate".

10. Lipton "Poison Tea".

11. Quality problems of Abbott milk powder.

12. McDonald's expired product processing**.

13. KFC 45-day "Instant Chicken".

14. Sanyuan food "premature door".

Instant chicken, liquor plasticizer.

Every day, this big point of drunkard's wine 1

Instant noodle poisoning is the hottest food safety problem in recent years.

Isn't it also a quick chicken?

Legal analysisThe reasons for food safety problems are: 1. The quality of operators is not high, and consumers' awareness of self-protection is not strong2. Food safety knowledge and safety awareness are not high, and the momentum of food safety publicity is not large, and the atmosphere is not strong3. The production and sales of pollution-free food are out of touch;4. Fake and inferior food flows to the urban-rural junction and rural and pastoral areas;5. The problem of scattered regulatory functions and difficult coordination still exists;6. It is difficult to supervise and enforce food safety.

Legal basisFood Safety Law of the People's Republic of China Article 2 Those who engage in the following activities within the territory of the People's Republic of China shall comply with this Law: (1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);(2) Production and operation of food additives;(3) The production and operation of packaging materials, containers, detergents, disinfectants and tools and equipment used for food production and operation (hereinafter referred to as "food-related products") used in food production and operation;(4) The use of food additives and food-related products by food producers and traders;(5) Storage and transportation of food;(6) Safety management of food, food additives, and food-related products.

The quality and safety management of primary products derived from agriculture (hereinafter referred to as edible agricultural products) for consumption shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the provisions of this Law shall be complied with in the market sale of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information, and the provisions of this Law on agricultural inputs.

Food safety problems arise for the following reasons:

1. The quality of operators is not high, and consumers' awareness of self-protection is not strong;

2. Food safety knowledge and safety awareness are not high, and the momentum of food safety publicity is not large, and the atmosphere is not strong

3. The production and sales of pollution-free food are out of touch;

4. Fake and inferior food flows to the urban-rural junction and rural and pastoral areas;

5. The problem of scattered regulatory functions and difficult coordination still exists;

6. Insufficient investment in "food safety", and it is difficult to supervise in place;

7. It is difficult to enforce food safety supervision.

In any of the following circumstances, a food safety risk assessment shall be conducted:

1. Through food safety risk monitoring or receiving reports, it is found that there may be potential safety hazards in food, food additives and food-related products;

2. Risk assessment is required to provide a scientific basis for formulating or revising national food safety standards;

3. Risk assessment is required to determine the key areas and key varieties of supervision and management;

4. Discover new factors that may endanger food safety;

5. It is necessary to judge whether a certain factor constitutes a potential food safety hazard;

6. Other circumstances that the health administrative department deems necessary to conduct risk assessment.

Legal basisArticle 3 of the Food Safety Law of the People's Republic of China.

The food safety work implements prevention first, risk management, whole-process control, and social co-governance, and establishes a scientific and strict supervision and management system.

The phrase "not dry, not clean, not sick after eating" is not very accurate.

We should pay great attention to food hygiene, bacteria, viruses and other microorganisms in food may cause food poisoning, gastrointestinal diseases and other diseases.

In addition, heavy metals, pesticide residues and other substances in food may also cause potential harm to human health.

Therefore, we should ensure the quality and hygiene of food and avoid eating unclean and unhygienic food.

It is recommended to choose a regular and reputable merchant to buy food, pay attention to the preservation and cooking of food, and avoid food contamination.

In addition, we should also enhance our hygiene awareness and hygiene habits, maintain hand hygiene, food hygiene, environmental hygiene, etc., and reduce the spread of diseases at the source.

Seriously, some people have become sick after eating unhygienic things and have even been admitted to the hospital, and now they have begun to strictly investigate food safety issues.

Food safety problems are related to food safety problems, that is, the planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities of food (food) meet the national mandatory standards and requirements, and there is no hidden danger that may damage or threaten human health toxic and harmful substances to cause consumers to die or endanger consumers and their descendants, otherwise it is a safety problem.

Article 99 of the Supplementary Provisions of Chapter 10 of the Food Safety Law of the People's Republic of China stipulates that the meaning of the following terms in this Law: food safety refers to food that is non-toxic, harmless, meets the nutritional requirements that should be had, and does not cause any acute, subacute or chronic harm to human health.

According to the Bennuo food safety definition, food safety is "a public health issue that affects human health from toxic and harmful substances in food".