Do you have any other comments and suggestions for strengthening food safety work?

1. Adhere to source management: sampling should be appropriately biased towards the production process, after the sampling of the circulation link, if it is unqualified, the product has caused harm to consumers; In terms of edible agricultural products, it is also necessary to sort out the agricultural sector and market supervision.

The authority and responsibility area of the department does not shirk responsibility or exceed its authority.

2. City and county projects should be a supplement to the national and provincial sampling risk projects and product types; Do not do duplicate work, save manpower and financial resources; After discovering risk projects in the inspection process through provincial and national sampling projects, the city and county projects will be adjusted in a timely manner for early warning, prevention and control of risk products or projects;

3. It is recommended to reasonably divide food safety.

risk level; Every year, the relevant departments of the provincial bureau classify the risks of each product, and then strengthen the sampling of high-risk projects, reduce the sampling of products with smaller risky projects, and make reasonable use of human and financial resources.

4. The provincial food and drug inspection agency should provide more business guidance to the following, standardize the inspection process, guide to improve the accuracy of inspection, and reduce the failure of unqualified products to pass the re-inspection and administrative reconsideration.

the risk of failure or defeat in the trial; The use of third-party enterprises as supplementary inspection units should be strictly controlled.

5. It is recommended to establish a food safety risk communication mechanism; For example, on-site exchanges, irregular exchanges, emergency exchanges, technical exchange seminars, exchanges between supervisors and front-line inspection technicians, etc., more communication, less friction; Less complaining, more understanding and support. The content of the communication should be clear, such as the blind spots of knowledge discovered.

Complaints and reports of problems encountered, problems found in daily inspections, etc.

I think that if we want to improve food safety, then we must increase the severity of punishment.

and introduced a series of joint and several liability.

That's the most laughable way to improve safe food.

What are the opinions on food safety work and what are the actions of Jie, as long as it is to make uh corrections to some uh foods, um, and uh try not to make any foods, um, and another is that the oil should not expire.

You need to strengthen food safety work, what other comments and suggestions do you have?

1. Once the food is cooked, it should be eaten immediately, and it is most dangerous to eat food that has been stored at room temperature for 4-5 hours after cooking.

2. Food should be thoroughly cooked before consumption, especially poultry, meat and milk.

3. Choose processed food, such as processed and sterilized milk instead of raw milk.

4. It is difficult to eat all the food at one time after cooking, so it needs to be stored for 4-5 hours and should be stored at high temperature (60) and low temperature (below 10).

5. Cooked food that has been stored must be reheated (more than 70) before eating.

6. Avoid contact with raw and cooked food.

7. Kitchen cleaning, a rag should not exceed one day at a time, it should be boiled in boiling water before the next use, and knives, forks, etc. should be wiped dry with a clean cloth.

8. Wash your hands before handling food.

9. Do not let insects, rabbits, rats and other animals come into contact with food, and prevent their microbial contamination.

10. The water required for drinking water and food preparation should be pure and clean.

Green Food Label.

The Green Food Mark is a quality certification mark officially registered by the Green Food Development Center in the Trademark Office of the State Administration for Industry and Commerce. It is composed of three parts, namely the sun above, the leaf below and the bud in the center, symbolizing the natural ecology; The color is green, symbolizing life, agriculture and environmental protection; The figure is perfectly circular, which means protection.

The AA green food logo and font are green and the background color is white, and the A grade green food logo and font are white and the background color is green. The whole graphic depicts a harmonious vitality under the bright sun, telling people that green food is a safe and pollution-free food from a pure and good ecological environment, which can bring vigorous vitality to people.

First of all, food must ensure hygiene, hygiene is the most important, if a food can not even ensure hygiene what it sells.

It is recommended to strengthen management and intensify supervision. Food safety means that food 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 by toxic and harmful substances in food.

Food safety is also an interdisciplinary field specializing in ensuring food hygiene and food safety, reducing the hidden danger of diseases, and preventing food poisoning in the process of food processing, storage, and sales, so food safety is very important.

The planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities of food comply with the national mandatory standards and requirements, and there is no hidden danger that may damage or threaten human health of toxic and harmful substances that may cause the death of consumers or endanger consumers and their descendants. The concept shows that food safety includes both production and operational safety, both result and process safety, both present and future safety.

It is recommended to vigorously promote "large-scale agricultural planting" food safety from farmland, the first workshop of food safety in "farmland", at this stage, China's food production is restricted by the planting of primary agricultural products has not yet achieved scale and standardization.

Therefore, food safety management is the whole process control of "from farmland to table", first of all, we must start from the source of raw materials, change the status quo of agricultural product planting, and promote large-scale and standardized planting of agricultural products.

Finally, the source can be traced, the destination can be traced, and the responsibility can be investigated. This requires the best to actively promote and guide various forms of land circulation, land contracting, training large planters, cultivating large-scale agricultural planting, and more importantly, cultivating and developing more knowledge-based farmers, only in this way can the quality and safety of food be guaranteed from the source of production.

It is recommended to standardize China's food safety supervision and form a unified regulatory departmentIn order to improve the level of food safety supervision, we should learn from the management experience of developed countries, and it is recommended to establish a unified food regulatory agency, formulate standards and implement laws in a unified manner.

Due to the limited technical level of local supervision and testing institutions, which are prone to errors and misjudgments, it is recommended that the relevant information released by the county-level regulatory departments stipulated in the current Food Safety Law be upgraded to the provincial-level regulatory agencies responsible for re-inspection and the release of external food safety information.

1. Raise the entry threshold for food business.

2. Strengthen the punishment of food safety violations by law.

3. Establish a national food safety network traceability mechanism.

4. Strengthen the investment of national financial, material and human resources in food safety.

How to standardize the management of food sold on the street.

What are you afraid of?

Based on scientific risk assessment, we will take coordinated action between various departments to prevent various risks that may arise in the whole process from farm to fork, and ultimately ensure food safety for consumers.

1. Improve the level of coordination and establish a national food safety committee.

Although the State Food and Drug Administration has to assume the important responsibility of comprehensive supervision and coordination, it is only a vice-ministerial-level institution, while the specific regulatory departments such as health, agriculture, quality inspection, industry and commerce, and commerce are ministerial-level institutions. In China, it is actually difficult for vice-ministerial agencies to coordinate with a large number of ministerial-level agencies. To this end, it is necessary to upgrade the level of the comprehensive supervision department.

For this purpose, it is necessary to establish a National Food Safety Committee. From the point of view of rank, it is best to set the head of the committee at the level of the prime minister or the level of a member of the Politburo Standing Committee, which is the basis for the committee to coordinate the food and drug supervision and administration, health, agriculture, quality supervision, inspection and quarantine, industry and commerce, commerce, transportation, railways, customs, science and technology and other departments.

It is necessary to expand the establishment of food supervision departments in the national food and drug supervision and administration departments, and increase the human resources for food safety supervision. Ireland's experience can be used as a reference in this regard. The integrated regulatory sector should be equipped with adequate human resources and exceptional leaders.

The increase in staffing should be accompanied by a corresponding increase in the investment of funds to enhance the institutional capacity of the sector. At the same time, it is necessary to strengthen the binding force of the food and drug supervision and administration department on other regulatory departments.

3. Give full play to the regulatory role of social forces and form a good atmosphere.

The realization of food safety depends on the active participation and efforts of everyone in society. Producers, processors and distributors in the food industry chain are at the core of the effective operation of the food safety system to actively maintain food safety through their reputation. At present, the food safety supervision in developed countries shows an overall development trend from focusing on the supervision of the first department to attaching importance to the role of social forces.

4. Establish an incentive food safety supervision mechanism.

Preferential policies in terms of taxation, finance, and export for safe food suppliers can be considered; Consideration could be given to appropriate reductions in value-added tax, business tax and income tax for safe food suppliers.

In terms of financial support, policy banks such as the Agricultural Development Bank and the Export-Import Bank of China can be considered to provide policy loans to producers and exporters of safe food; Consideration can also be given to adopting the method of interest discount to encourage commercial banks to provide loans for them. When it comes to safe food exports, more thoughtful transportation, testing, customs clearance and other services can be considered.

First, it is to further deepen the city's market supervision.

The reform of the comprehensive law enforcement system will fully implement the responsibility of territorial supervision of food safety.

Second, it is to further strengthen the professionalization and specialization of the grassroots food safety supervision team, and effectively improve the grassroots food safety supervision ability and emergency response ability.

Third, it is to further strengthen the supervision of the whole process of food safety, earnestly implement the main responsibility of food production and operation enterprises, and strictly abide by the bottom line of food safety.

Increase investment and policy subsidies. Improve the manpower and material resources of the management department, and improve the strength of the law.

Looking for talents, go to the grassroots to find them, do a good job to reuse, do a bad job to replace people.

Learn more about the process and analyze the root cause of the problem. Don't look at the results.

1. Establish and improve major food safety emergency plans and emergency response mechanisms.

It is suggested that on the basis of the existing emergency plans in various places, the relevant experience at home and abroad should be gradually summarized, and a relatively complete and systematic food safety emergency response mechanism should be formed at the national level, which should be implemented uniformly across the country. At the same time, it is necessary to pay close attention to the introduction of relevant laws and regulations, clarify the legal responsibilities of all departments of the emergency response mechanism and their responsible persons, and pursue legal responsibility for subjective and deliberate concealment, omission, and concealment of information.

2. Establish a food safety standard system and a technical guarantee system.

At present, there is a lack of background information on systematic monitoring and evaluation of food safety in China. There is still a lack of systematic monitoring data on the pollution status of pesticides and veterinary drug residues and biotoxins in food, and the pollution status and health effects of some pollutants that are harmful to health and very sensitive to them, such as dioxins and their analogues, are still unclear, and there is a lack of systematic monitoring data on some important pollutants (pesticides and veterinary drugs, heavy metals, mycotoxins, etc.). Therefore, it is necessary to establish a food safety standard system that is not only in line with international standards but also in line with China's actual situation as soon as possible, and formulate standards and testing methods for food unsafe factors that have not yet been detected as soon as possible.

At the same time, it is necessary to increase investment in science and technology, research and develop (or import) key food safety testing technologies and equipment as soon as possible, and provide technical support for food safety from the perspective of standards and technical support. It is necessary to improve the technology and ability to quickly and accurately detect and identify the hazard factors in food, so that the detection technology and standards are in line with the world.

3. Improve the level of law enforcement and increase the intensity of law enforcement.

It is necessary to combine technical requirements with legal authority, and use "re-canonization" for incidents that violate food safety management and lead to serious consequences. It is necessary to strengthen the professional training of supervision and inspection personnel and analysts on food safety, and improve the quality and level of law enforcement personnel. The food safety supervision and management department should strictly enforce the law, once it is found that the production and sale of fake and shoddy food has endangered (or will endanger) the health of the people, in addition to giving food merchants and sellers an astonishing number of huge fines, they will also be investigated for criminal responsibility in accordance with the law.

4. Strengthen support for food production enterprises.

It is necessary to increase policy support for food production enterprises, reduce the production costs of enterprises, and implement special tax policies to ensure their reasonable profit margins.