Why is there still no future for the food industry today, when food safety is frequent?

What is it like to enter the factory? Which general didn't start as a soldier? Your question is very strange, it should be an affirmative sentence, because today food safety is poor, so the food industry has no future.

You don't understand how cumbersome a food manufacturing line can be until you enter the factory. The food safety problem cannot be blamed solely on the food industry itself, as operators are already overwhelmed by onerous taxes and the cost of processing and packaging raw materials. Add to that the more cumbersome food safety testing?

Moreover, China's food safety testing institutions themselves are corrupt and bloated, and the unprofessionalism of some of their own practitioners will also lead to food safety problems.

In fact, the root cause of food safety does not lie in any black-hearted operators and producers, if it is blocked from the source of supervision, then I think those black-hearted operators, they have no way to bring substandard products to the market.

You don't need to worry, as long as you know the people in the ** department, you will also rely on connections to enter this black heart agency. It's just that I don't know what it will be like in the future if you go in, and the health and safety of our people are in the hands of you people.

Let me tell you, the top leaders of central enterprises have just graduated and all entered the factory, and many of them have worked in the factory for several years, and it is not a bad thing to go to the factory to practice just after graduation.

Now it is true that there are more food factories, but you can also learn a lot in the factory, try it first and then try to start your own business, I hope you can help!

Society is like this, if you want to enter the civil service, you have to apply for the local examination.

The basic ethical norms of the food industry mainly include the following aspects:

1. Love logistics, love their own work, wholeheartedly provide food service for teachers, students and employees, be enthusiastic, active, patient, thoughtful, convenient and affordable in the service, increase the "fast, hot and fine" service, strive to study technology, and constantly improve the business level.

2. Work hard, work hard, work hard, carry forward the spirit of not being afraid of hardship, not afraid of tiredness, not afraid of dirty, not afraid of trouble, take the initiative to grab heavy work, and do difficult work.

3. Handle things fairly, treat everyone equally, do not lack catties or two, be reasonable, and do not harm the interests of diners.

4. Abide by the law and discipline, be honest and honest, do not favor relatives and friends, do not use power for personal gain, and do not sell favors.

5. Abide by the professional ethics of the catering service industry, actively carry out civilized language and smile service. Don't swear, don't contradict, snub, reprimand diners, don't fight back, don't scold back. Frequently consult with diners to improve the quality of service.

The development status of the food industry:

At present, China's food industry is still mainly based on the primary processing of agricultural and sideline food raw materials, and the degree of fine processing is relatively low, and it is in the growth period. The food industry is a completely competitive industry, with a low degree of concentration, a high proportion of small and medium-sized enterprises, a low technical level, serious homogenization, fierce competition, and narrow profit margins.

With the improvement of industry integration and industry maturity, industry profits are rapidly concentrated in large enterprises, and industry leading enterprises will take on the important task of integrating industry resources.

Summary. According to the China Food Safety Development Report (2019) released by the Institute of Food Safety Risk Management of Jiangnan University, foodborne disease is one of the most prominent public health problems in the world and the biggest problem facing food safety.

According to the report, foodborne diseases are one of the most prominent public health problems in the world and the biggest problem facing food safety. According to the data of the China Health Statistical Yearbook and relevant literature at home and abroad over the years, from 2001 to 2017, there were a total of 20,827 foodborne disease outbreaks in China, with a cumulative number of 289068 cases, and the overall trend was on the rise.

What is the biggest issue facing food safety today?

Please wait. According to the 2019 Report on China's Food Safety Development (2019) released by the Institute of Food Safety Risk Management of Jiangnan University, foodborne disease is one of the most prominent public health problems in the world and the biggest problem facing food safety. According to the report, foodborne diseases are one of the most prominent public health problems in the world and the biggest problem facing food safety.

According to the data of the China Health Statistical Yearbook and relevant literature at home and abroad over the years, from 2001 to 2017, there were a total of 20,827 cases of foodborne diseases and lead orange disease in China, with a cumulative number of 289068 cases, and the overall trend was on the rise.

Foodborne illness.

I hope you give it a thumbs up!!

It is undeniable that due to the difficulty and high cost of food safety management, and even the consideration of departmental and private interests, the supervision of food safety issues by various departments has gradually changed from "everyone is in charge" to "everyone is difficult to manage". At the same time, once a food safety incident occurs, the usual method of some functional departments is to draw their respective management authority as a prison and use it as their own shield. This multi-headed management pattern of food safety has led to the lack of separation of powers and responsibilities of relevant departments, and the resulting lack of supervision has also provided unscrupulous traders with room for the expansion of the "black industry".

In this sense, the design of the system is important, but even more important are "responsibility" and "initiative". It can be said that the Ministry of Public Security's crackdown on the gutter oil case in accordance with the law embodies this "spirit of action", which is welcomed by the people and greatly deters food safety crimes. And because of this, we have reason to ask:

When the production and sale of gutter oil is "upgraded" from a small workshop to a large factory, when the illegal traders have been illegally engaged in the production and sale of gutter oil for many years, where are the functional departments that strictly abide by the boundaries of "supervision of production links" and "supervision of circulation links"?

If administrative supervision is at a loss or lacking, the promise of food safety is an empty word. The occurrence of the gutter oil case has once again sounded the alarm bell of food safety, and it is particularly important to strengthen the control of food supervision. For our administrative supervision departments, it is not only necessary to change the past "inaction", but also to achieve scientific action on the basis of "making a difference", and to achieve and maintain "superior confrontation" in the "dynamic confrontation" between regulators and violators.

Administrative supervision, technical testing, evaluation and early warning, safe supply, and public education.

It should be these aspects.

For example, flour or rice, if you don't add chemical reagents, it will definitely be moldy or attract insects, so you must add it.

The point is, don't say you didn't add it, you should tell people how to get rid of these chemicals during the cooking process. For example, I love to eat noodles, but I get dizzy every time I eat steamed buns, what should I do? Then I will eat the somen noodles, and after the noodles are cooked, they will be boiled and then watered to remove or reduce the chemical reagents in the noodles.

Also, if the grain is moldy, it can't be eaten, but the insects can be eaten, so when adding chemical reagents to the grain, you should mainly add to prevent mold, and you should not add to prevent insects.

1. Microbial pollution: hazards of pesticide residues, animal residues, etc.

2. There are continuous problems of illegal production and food processing of enterprises, such as melamine, gutter oil, bulking agent, poisonous leeks, dyed steamed buns, etc.

3. The business order of food circulation is not standardized.

4. New food safety hazards brought by new technologies and new resources.

It's such a big problem, I need a safety risk assessment report and a discussion**.

=.Is it Sister Xiao Nan's topic?