What is the standard answer to food safety standards?

What does the food safety standard include? Article 26 of the Food Safety Law stipulates that food safety standards should include the limit of substances harmful to human health in food and food-related products, the variety, application scope and dosage of food additives, and the nutritional requirements of specific people for main and auxiliary foods. Bian Xiao introduced the contents of food safety standards for you in detail. What are the contents of food safety standards? Food safety standards are mandatory standards to protect public health and life safety. Therefore, what matters should be formulated as food safety standards needs to be clearly defined by law, thus providing guidance and basis for the formulation of food safety standards. According to Article 26 of the Food Safety Law, the contents of food safety standards include: 1. Provisions on the limit of harmful substances to human health in food and food-related products. Substances harmful to human health in food and food-related products include pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health. Microorganisms are divided into pathogenic microorganisms and non-pathogenic microorganisms according to whether they are pathogenic to humans and animals in medicine. Pathogenic microorganisms include bacteria, viruses and fungi. The problem of pesticide residue is produced with the wide use of pesticides in agricultural production. Some pesticides used at present can be biodegraded into harmless substances in a short time, while most pesticides are difficult to degrade and have strong residues. Pesticides enter grain, vegetables, fruits, fish, shrimp, meat, eggs and milk, causing food pollution and endangering human health. Veterinary drug residue refers to the prototype drug or its metabolites accumulated or remained in livestock or poultry or products (such as eggs, dairy products and meat) after the use of veterinary drugs, including the residue of impurities related to veterinary drugs. Heavy metals refer to metals with specific gravity greater than 5, and generally belong to transition elements. Such as copper, lead, zinc, iron, cobalt, nickel, manganese, cadmium, mercury, tungsten, molybdenum, gold and silver, all heavy metals are toxic to human body if they exceed a certain concentration. If rivers, lakes, oceans and soil are polluted by heavy metals, fish or shellfish accumulate heavy metals and are eaten by humans, or heavy metals are absorbed by crops such as rice and wheat and are eaten by humans, heavy metals will enter the human body and cause heavy metal poisoning. Broadly speaking, pollutants include any substance that is intentionally added to food during food production, manufacturing, processing, preparation, treatment, filling, packaging, transportation and storage, or because of environmental pollution. The above-mentioned substances and other substances harmful to human health are forbidden to be artificially added to food, but due to production technology, environmental pollution and other reasons, they will more or less enter the food and eventually enter the human body. If the intake of harmful substances exceeds a certain content, it will endanger human health. Therefore, it is necessary to determine a maximum allowable value to protect human health and stipulate the limit of various harmful substances in food. 2 varieties, scope of use and dosage of food additives. Food additives refer to artificial or natural substances added to food in order to improve the quality, color, aroma and taste of food and meet the needs of preservation, preservation and processing technology. At present, the food additives allowed to be used in China include: acidity regulator, anti-caking agent, defoamer, antioxidant, bleaching agent, filler, alkaline substances in gum sugar, colorant, color protection agent, emulsifier, enzyme preparation, transgenic microorganism, flavor enhancer, flour treatment agent, coating agent, humectant, nutrition enhancer, preservative, stabilizer and coagulant, sweetener, thickener, edible essence and food. Abuse of food additives will seriously harm human health, so it is necessary to formulate standards to strictly limit its varieties, scope of use and dosage. Three, infants and specific groups of people on the nutritional requirements of the main and auxiliary food. Infants and young children are an important period of healthy growth in one's life. If we can get reasonable dietary nutrition in this period, it will certainly lay a good material foundation for the physical and intellectual development in the next life. All kinds of nutritional components of infant's main and supplementary food must be scientifically matched, and a certain nutritional component can neither be too much nor too little. Less will lead to malnutrition, and more will also cause poisoning. The nutritional components of infant's main and supplementary food are not only related to the nutrition of food, but also related to the health and life safety of infants. It is necessary to stipulate the maximum and minimum requirements of nutritional components after risk assessment, so that infants can meet their nutritional needs while ensuring food safety. Similarly, other specific groups also have special requirements for the nutritional components of main and auxiliary foods, and standards need to be formulated. 4. Requirements for labels, labels and instructions related to food safety and nutrition. Many contents in food labels, labels and instructions are directly or indirectly related to the safety of consumers when eating, such as name, specification, net content, production date, etc. List of ingredients or ingredients; The name, address and contact information of the producer; Shelf life; Product standard code; Storage conditions; Food additives used; Production license number. The labeling of these contents should be true, accurate, easy to understand, scientific and legal, and unified requirements need to be formulated. 5. Hygienic requirements in the process of food production and operation. The process of food production and operation is an important link to ensure food safety, and each process has certain hygiene requirements. For example, tableware, drinking utensils, containers for holding food directly, etc., should be washed and disinfected before use; Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe and harmless; The food for direct entrance should be packaged in small packages or non-toxic and clean packaging materials and tableware; Water use shall conform to the hygienic standards for drinking water prescribed by the state; The detergents and disinfectants used should be safe and harmless to human body. These all need to formulate unified standards and requirements. 6. Quality requirements related to food safety. If the quality requirements involve food safety, they also belong to the content of formulating food safety standards. Seven, food inspection methods and procedures. Food inspection methods and procedures include unified provisions on principles, categories, sampling, operation, precision requirements, instruments, equipment, inspection or test conditions, methods, steps, data calculation, result analysis, qualification standards and re-inspection rules. Eight, other contents that need to formulate food safety standards. Other contents include other contents that are not explicitly listed, but involve food safety and need to be standardized. There are problems that need to be solved by communication. If you don't know the content, you want to know more. I suggest you seek the help of an online lawyer in time.

Legal objectivity:

Article 20 of the Food Safety Law stipulates that food safety standards include the following contents: (1) the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food and food-related products; (2) Variety, scope of use and dosage of food additives; (three) the nutritional requirements of the main and supplementary foods for infants and other specific groups; (4) Requirements for labels, labels and instructions related to food safety and nutrition; (5) Hygienic requirements in the process of food production and operation; (6) Quality requirements related to food safety; (seven) food inspection methods and procedures; (eight) other contents that need to formulate food safety standards. According to the applicable scope of food safety standards, the above contents can be divided into product standards, basic standards, production enterprise specifications and inspection method standards.