It was learned from the press conference held by the State Administration for Market Regulation on the 9th that China has issued a total of 1660 food safety standards, covering more than 340 food categories for daily consumption. Through the control of raw material pollutants, risk control during processing, product compliance inspection, and key protection for special populations, the standard achieves risk control for the entire population, category, and process, providing a basis and support for the supervision of the entire food safety chain.
Liu Jun, Deputy Director of the State Council Food Safety Office and Deputy Director of the State Administration for Market Regulation, introduced that in recent years, the food safety situation in China has continued to stabilize and improve, but some food safety incidents still expose problems such as inadequate coordination mechanisms and loopholes in the supervision of the entire food safety chain. Based on this, the Central Office and the State Council recently issued opinions on further strengthening the supervision of the entire food safety chain, clarifying the food safety responsibilities of various departments, and focusing on improving the ability and level of food safety governance.
Food safety standards are mandatory standards, the basic guidelines for food production and operation, and an important basis for supervision and law enforcement. At the meeting, Tian Jianxin, Deputy Director of the Food Department of the National Health Commission, stated that the commission is focusing on strengthening full chain supervision and continuously building the "most rigorous standard" system, striving to provide standards for all aspects of food cultivation, breeding, production and processing, transportation and sales, and food consumption, including general standards such as pollutant limits and maximum residue levels of pesticides (veterinary drugs) in food, operational hygiene standards for production processes such as food production and processing, catering production, and livestock and poultry slaughtering and processing, standards for food related products such as disinfectants, containers, and packaging materials that come into contact with food, and standards for testing methods for pollutant limits. In order to promote the comprehensive and efficient implementation of standards, the National Health Commission will work together with regulatory departments to strengthen the interpretation and application guidance of standards for food enterprises and frontline regulatory personnel through online and offline training, on-site guidance, tracking and evaluation, and effectively enhance the complete understanding and comprehensive implementation of standards by all parties, ensuring that the requirements of standards are implemented in practice.
