Why does food quality management particularly emphasize food hygiene, safety and quality control?

Bread is the pillar of life. Fake and shoddy food not only causes economic losses to consumers, but also threatens their health and personal safety. Mild illness, heavy oral intake, leading to disease and poisoning, heavy disability, death, and even passed on to future generations. Since the reform and opening up, China's food industry and food market have developed rapidly. At present, the annual output value of the food industry has exceeded 300 billion yuan, making it one of the important pillar industries of the national economy. However, the problem of food quality has become increasingly prominent. Therefore, we must strengthen the supervision and inspection of the food market, and we must never take it lightly.

In order to protect people's health and the legitimate rights and interests of consumers, the state has formulated laws and regulations to monitor the whole process of food production, storage, transportation, circulation and consumption. These laws, regulations and technical standards are the basis for food identification and identification, including: Food Safety Law of People's Republic of China (PRC) (including Trial Measures for Grain and Oil Quality Management of the Ministry of Commerce and Measures for Hygiene Management of New Food Sources of the Ministry of Health), national standard GB77 18, national standards for various foods and the provisions of the former Ministry of Light Industry on food shelf life. When mastering the basis of food identification, we must first strictly grasp the hygienic standards of food, put an end to diseases from the mouth, and at the same time adhere to the food quality standards, crack down on illegal acts of doping and adulteration, and safeguard the legitimate rights and interests of consumers.

I. People's Republic of China (PRC) Food Safety Law

On June, 2009, the Food Safety Law of People's Republic of China (PRC) was promulgated and implemented. According to the provisions of Article 28 of the Food Safety Law, the production and operation of the following foods are prohibited:

Article 28 The production and marketing of the following foods are prohibited:

(1) Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may endanger human health, or foods produced using recycled foods as raw materials;

(2) Pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health exceed the food safety standards;

(three) the main and auxiliary foods specially designed for infants and other specific groups whose nutritional components do not meet the food safety standards;

(four) food that is spoiled, rancid, moldy, unclean, adulterated or has abnormal sensory properties;

(five) poultry, livestock, animals, aquatic animals and their products that died of illness, poisoning or unknown cause;

(6) Meat that has not been quarantined or failed to pass the quarantine inspection by the supervising agency for animal health, or meat products that have not been inspected or failed to pass the inspection;

(seven) food contaminated by packaging materials, containers, means of transport, etc. ;

(eight) food beyond the shelf life;

(9) Unmarked prepackaged foods;

(ten) in order to prevent diseases and other special needs, the state explicitly prohibits the production and operation of food;

(eleven) other foods that do not meet the food safety standards or requirements.

When identifying fake and shoddy food, we must first identify it according to the above provisions.

Second, the implementation requirements of food labeling

The labels of all prepackaged foods (packaged food prepackaged in containers for delivery to consumers) produced or sold in People's Republic of China (PRC) must comply with the mandatory national standards "General Standards for Food Labeling" (GB77 18), "Labeling Standards for Beverage and Alcohol" (GB 10344) and "Labeling of Special Nutritional Foods" (GB 660

The function of food label is to convey information about the characteristics and performance of food to consumers, which can guide and guide consumers to buy food and promote sales. Because the label shows the quality and safety of food, it protects the interests and health of consumers; Because the date of production, shelf life or shelf life are indicated on the label, if the above-mentioned period is exceeded or the consumers and distributors fail to preserve the food according to the preservation conditions indicated on the label, the food production enterprise will not be responsible, which also protects the legitimate rights and interests of the food production enterprise.

Gb7718 ——1994 "General Standards for Food Labeling" divides the contents of food labels into three levels:

—— Contents that must be marked: food name, ingredient list, net content and solid content, names and addresses of manufacturers and distributors, production date, shelf life or/and shelf life, storage guide, quality (quality) grade, product standard number and specially marked contents (irradiated food).

—— It is allowed to omit the labeling content: the maximum surface area of the packaging container is less than 10cm? 2. Except spices and food additives, the ingredient list, production date, shelf life or/and shelf life, quality (quality) grade and product standard number may be exempted; Foods whose shelf life or shelf life exceeds 18 months have been clearly stipulated in product standards (national standards and industry standards) may be exempted from labeling the shelf life or shelf life; Imported food can be exempted from the name, address and product standard number of the original production enterprise.

—— Recommended labeling contents: batch number, edible method, calories and nutrients.

GB 13432- 1992 "Labels of Special Nutritional Foods" stipulates that the labels of baby packaged foods, fortified foods and other special nutritious foods (such as foods with low sugar, low sodium and low protein) must indicate the food name, ingredient list, net content, producer's name and address, production date, shelf life, shelf life and so on. It is also necessary to indicate the calorie value and nutrient content that can be guaranteed during the shelf life of the product 100g or 100ml, and each recommended quantitative food. Nutrients include protein, fat, carbohydrates, minerals and vitamins.

GB 10344- 1989 "Label Standard for Beverage and Wine" stipulates that the label of beverage and wine must indicate the name of wine, ingredient list, raw juice content and net content of alcohol content, names and addresses of manufacturers and distributors, production date, shelf life, product standard number and quality grade, product type (or sugar content) and so on.

The following is a further explanation of several issues.

1 ingredient list. Refers to raw materials, auxiliary materials and food additives used for manufacturing or preparing food. Food labels should be arranged according to the amount of additives and marked with the names of the above substances. From June 5438+1 October1day, 2000, all the sweeteners, preservatives and colorants in the prepackaged foods label and ingredient list sold in China must be marked with the specific names of the additives allowed in the national standard GB 2760. Such as saccharin sodium, benzoic acid and caramel pigment.

2 Shelf life (best edible period). Refers to the time limit for maintaining food quality (quality) under the conditions specified in the label. During this period, the food is completely suitable for sale and meets the quality (quality) specified on the label or in the product standard. After this period, food can still be eaten for a certain period of time.

3 Shelf life (recommended last edible period). Refers to the last date when food can be eaten under the conditions specified in the label. After this period, the quality of the product may change, so the food is no longer suitable for sale.

For foods that have exceeded the shelf life but are still within the shelf life, they should stop selling and send them to legal quality inspection institutions for inspection. If the internal quality of food is qualified, it should be clearly marked and the price should be reduced. Anyone who fails to express the sales, or the internal quality of the food is unqualified, or refuses to provide the inspection report issued by the statutory quality inspection agency, will be given administrative punishment according to the Provisions on Investigating and Handling Illegal Acts of Food Labeling.

4 solid. The solid part of food, excluding soluble solids, can be expressed by mass or percentage.

Names and addresses of manufacturers and distributors. The name and address of any entity that produces, packages, repackages or sells food must be indicated.

Imported food must indicate the country and region of origin (Hongkong, Macau and Taiwan Province Province) and the name and address of the general distributor registered in China according to law.

6 Date of manufacture, shelf life or/and shelf life of food. If the shelf life or storage period of food is related to the storage conditions, the storage method of food must be marked.

7. The characters used in food labels must be standardized Chinese characters.

Foods treated with ionizing radiation or ionizing energy must be marked with "irradiated food" near the food name. Any composition treated by ionizing radiation or ionizing energy must be indicated in the composition list.

Compared with traditional disinfection and sterilization methods, irradiation has the characteristics of not raising the food temperature, completely sterilizing, not being limited by food packaging and shape, not destroying the external quality and internal characteristics of articles, no residue, safety and reliability, simple operation and no pollution to the environment. In recent years, irradiated food has gradually entered the homes of ordinary people. Dehydrated vegetables, instant noodle seasoning, vacuum-packed cooked meat products, health drinks and many local products have been exposed to radiation. For irradiated food, in addition to labeling the food, it is also necessary to label the irradiated food on the food sold. The label is round, with the Chinese word "irradiated food" on it and the English word "irradiated food" on it.

The so-called "irradiated food" means that γ-rays, X-rays or high-energy electron beams of radioactive cobalt penetrate the food body to ionize the water and various nutrients in it, inhibit the germination and rooting of vegetables, and play the roles of disinfection, insecticidal, sterilization and mildew prevention, which is conducive to the long-term preservation of food. For example, irradiated meat food can kill all pathogenic microorganisms, and the shelf life can be as long as one year. After irradiation, fruits and vegetables can avoid germination and deterioration, and prolong the preservation period and storage period.

The four basic principles that food production enterprises must abide by when designing and making food labels are:

1 All contents of the food label shall not describe or introduce the food in a wrong, misleading or deceptive way.

The design and manufacture of food labels must be realistic, adopt the name of the food, and truly indicate the ingredients, net content, production date, shelf life or/and shelf life, quality grade, name and address of the producer or distributor, nutritional ingredients, etc., so as to truly introduce the characteristics of the food and protect the rights and interests of consumers.

All the contents of food labels shall not make consumers confuse a certain attribute of food or food with another product through direct or indirect language, graphics and symbols.

All contents of food labels must comply with the provisions of national laws and regulations and the provisions of corresponding product standards. Two points are particularly emphasized here: First, it is forbidden to forge or fraudulently use quality marks such as certification marks and brand-name marks, to forge the origin of products, and to forge or fraudulently use other people's factory names and addresses. Second, it is forbidden to publicize the curative effect or health care function of food approved for production and operation. It is forbidden to have the following contents on the packaging labels, instructions or advertisements:

(1) "dietetic food", "health food", "strong food", "tonic", "nutritious food" or other similar words.

(2) Terminology of various therapeutic principles in traditional Chinese medicine.

(3) prefix the food name with the name of traditional Chinese medicine, or hint the curative effect and health care function with the image and name of traditional Chinese medicine.

All contents of food labels must be easy to understand, accurate and scientific. It is forbidden to give praise and false words without scientific basis, such as "nourishing essence and filling marrow", "teething is healthier", "beauty beauty" and "rejuvenation".

For different kinds of food, the labeling methods of food labels can be different.

The packaging paper of popsicles (cakes) may not be marked with the date of production for the time being, but the date of production must be marked on the outer packaging box.

The label of soda food in glass bottles without paper label should at least indicate the following contents: beverage name, ingredient list, net content, factory name and address, production date and shelf life, in which water and carbon dioxide in the ingredient list can be omitted temporarily, but other raw materials including food additives should be marked in order of addition. The date of production can be temporarily marked on the turnover box with additional labels. The name and net content of food should be in the same field of vision.

If there are both liquids and solids in the food packaging container (such as canned fruit in syrup), in addition to the total content, the weight or percentage of solids should also be indicated.

All foods with a shelf life of more than 3 months should be marked with the year, month and day, and the words "production date" and "storage date" must be included.

The production date of colorless transparent glass bottled liquor can be marked on the back of the label.

The date of production of bottled beer can be punched or crossed on the label, but the date must be indicated.

Three. National food hygiene standards and quality standards

National standards, including food hygiene standards and food quality standards. After years of efforts, the standardization system of food industry in China tends to be perfect. To 1995, there are 963 national food standards and 1000 industry standards.

As finished products and raw materials for human consumption or drinking, food should be non-toxic, meet its due nutritional requirements, and have corresponding sensory characteristics such as color, fragrance and taste. However, in the process of food production, processing, packaging, transportation and storage, due to the influence of various conditions and factors, food may be polluted and endanger human health. Standards formulated to ensure food hygiene are collectively referred to as food hygiene standards. Food hygiene standards are mainly qualitative or quantitative restrictions on the degree of bacterial contamination of directly imported food, which is usually called hygiene inspection. The first section of the first chapter of this book briefly introduces the implementation scope and items of health inspection.

National food hygiene standards, generally including sensory indicators, physical and chemical indicators and microbial indicators, are divided into dozens of specialties according to the food and agricultural and sideline products processing industries, and are formulated separately to ensure that food is non-toxic and harmless, meets nutritional requirements, and has corresponding sensory characteristics such as color, aroma and taste.

1 Sensory index: Food (including raw materials and processed products) has color, fragrance, taste, shape and sex. Different food attributes have different qualities, so they can be recognized by the senses.

Generally, the characters of food are mostly described in words, and the identification is mostly evaluated by experience. However, due to the influence of physiology, experience and environment, people's sensory organs may have different cognitive and discriminating abilities, so it is necessary to formulate corresponding standards for the sensory characteristics of certain foods. For example, the maturity of fresh fruits and vegetables (mainly fruits and vegetables, such as persimmons) is compared by chromaticity; The whiteness of starch is checked by the reflectivity of light; The aroma of wine is identified by the measured components. Sensory inspection of food includes three aspects: color, aroma and quality.

Look at the color of food: all foods have certain colors. For example, the color of food is abnormal and very bright, which may be caused by the addition of non-edible pigments or excessive food pigments; If the color of the food is lighter than the normal color, it may be mixed with other substances or the food itself or raw materials are spoiled and moldy.

Smell the smell or taste of food: food has its own smell and taste, such as hawthorn is sour and beer is bitter. Smelling the food for abnormal smell and taste can provide a basis for whether the food is pure or not. For example, monosodium glutamate tastes salty, so it can be judged that salt is mixed in the essence.

Observe the organizational state of food: all foods have their own organizational forms, some are solid, liquid or powder; Some are round, some are flat, and some are angular; Some are soft, others are hard. For example, normal auricularia auricula leather is brittle, weak in elasticity and not hard to feel, while auricularia auricula mixed with sugar or alkali feels soft but not brittle.

Physical and chemical indicators: Whether the food meets the edible requirements is often confirmed by physical and chemical analysis.

The intrinsic quality of food includes physical properties, effective components and impurities. The ideal food should be nontoxic, harmless and nutritious. In order to avoid or reduce the possible toxic and harmful substances in food processing, the physical and chemical indexes of general food are set according to different edible requirements, and the limits of toxic and harmful substances are set according to different categories.

Physical and chemical analysis methods to confirm the internal quality of food may draw different conclusions due to the differences in means and personnel quality. In order to avoid disputes, relevant analytical methods, instruments, reagents and operating procedures should be uniformly stipulated. The determination methods of physical and chemical indexes of food specialty in China are all implemented in accordance with the "Food Hygiene Inspection Methods (Physical and Chemical Part)" issued by the Ministry of Health.

Microbial indicators: There are many kinds of microorganisms, among which yeast and lactic acid bacteria are beneficial to people. Toxic and harmful to people are mycobacterium tuberculosis, staphylococcus and so on. All microorganisms need certain water, air, temperature and nutrients for their survival and reproduction, and all foods have these conditions, so food is easy to parasitize and reproduce various microorganisms. Microbiological indicators specified in food hygiene standards generally refer to the types and quantities of bacteria that should be controlled or restricted, such as coliforms and pathogenic bacteria.

Distinguishing the types and quantities of microorganisms requires instrumental analysis and detection, and the general microbiological detection methods for food in China are implemented in accordance with the Food Hygiene Inspection Methods (Microbiology Part) issued by the Ministry of Health.

Food quality standards are applicable to processed foods that can be eaten after reprocessing or cooking, and the quality indicators specified in the standards are used to ensure the standardization of food quality. Some regulations stipulate that foods should contain nutrients needed by human body, such as small packaged raw meat foods, dry sea cucumber (Stichopus japonicus), scallops and other seafood, and the water content should not exceed the maximum limit. Some stipulate the cooking tonality of food, for example, after instant noodles are rehydrated, there can be no obvious break or scratch; The taste is not raw or sticky. Some stipulate the limit of impurities contained in food, for example, the impurities contained in various edible oils shall not exceed 0.05%. The purpose of formulating food quality standards is to protect the legitimate rights and interests of consumers and their health.

Fourth, the shelf life of food.

The provisions made by the former Light Industry Federation on the shelf life of some foods (with special marks on the shelf life) mainly include:

1 milk powder: tinplate can be sealed with nitrogen for 24 months, packed without nitrogen for 0/2 months, bottled in glass for 9 months and bagged for 6 months; Sweet condensed milk, canned for 9 months and bottled in glass for 3 months.

2 malt milk extract: tin cans 12 months, glass bottles for 9 months and plastic bags for 4 months.

Candy: 3 months in the first and fourth quarters and 2 months in the second and third quarters (rainy season 1 month).

Shelf life of white cakes: 4 months for production in the first and fourth quarters, and 20 days for production in the second and third quarters. Egg cake: first quarter 10d, second and third quarters 7d, fourth quarter 15d. Moon cakes: first and fourth quarters 1 month, second and third quarters 15d. The gift cake lasts for 3 ~ 4d.

5 biscuits: tin cans, 70d in the first quarter and 35d in the second and third quarters; Boxed and bagged, 50 days in the first and fourth quarters, and 30 days in the second and third quarters; In bulk, the production will be 40 days in the first quarter and 20 days in the second and third quarters. Bread: 5-7 days in the first and fourth quarters and 3-4 days in the second and third quarters.

6 canned food: canned fish and poultry, glass bottles for 2 years; Canned fruits and vegetables, canned in iron and bottled in glass 15 months; Fried dried fruit, tin ketchup, glass bottle 1 year.

7 Juice soda, fruity soda and cola soda: 3 months in glass bottles and 6 months in cans; Can, glass bottled fruit juice and vegetable juice drinks (including syrup made of spices extracted from original fruit juice or natural fruit and sweetening agent) are 6 months.

8. Beer: 1 1 ~ 12 degree bottled and canned mature beer, above the provincial level for 4 months, and ordinary for 2 months; 14 degree beer is 3 months; Days of 50d 10 5 degree cooked beer; The shelf life of bottled draft beer is 7 days; Canned and barreled draft beer should not be less than 3 days.

9. Wine and fruit wine for 6 months; Sparkling wine for 3 months; Dew wine for 6 months; Bottled yellow wine is tentatively set for 3 months.

10 instant noodles: instant noodles in plastic bags for 3 months.

1 1 chocolate: chocolate sandwich for 3 months; Pure chocolate is 6 months.

12 soy sauce and vinegar for 6 months; Edible vegetable oil 12 months.

It should be emphasized here that the shelf life of food depends on the production conditions, packaging materials and packaging technology of food, which is a very complicated issue and cannot be unified simply by administrative orders of government departments. The relevant provisions of national or industry standards only provide enterprises with the basis for standardized operation. The above-mentioned provisions on the shelf life of some foods were mainly formulated with reference to the production conditions, packaging materials and packaging technology of most food enterprises in China in the 1980s. These provisions are the requirements for the shortest period, which actually means that there is only a lower limit and no upper limit. Enterprises can completely determine the shelf life not lower than the national or industry standards according to their own technical level, packaging (container) performance and packaging technology. With the technological progress of China's food industry, some food manufacturers explicitly guarantee a long shelf life in product packaging-for example, some food factories in Makou set the shelf life of biscuits packed in iron drums as 12 months. When consumers buy such foods, they can choose according to the shelf life explicitly guaranteed by the manufacturer, and any quality problems occurring during this period should be borne by the manufacturer.

At present, fake and shoddy food in the market is mainly manifested in the following aspects:

1 mixing foreign substances into food;

2. Microbiological indicators (mainly the total number of bacteria) in food seriously exceed the standard;

3. Doping with obviously similar substances;

4. Fake high-quality brand-name food with inferior products;

5. Cover up the moldy and deteriorated parts of food by various methods;

6 trademark infringement;

7 mixing low-grade substances as high-priced food;

8. Extract effective ingredients from food or add water or other ingredients;

9. Completely pass off substitutes as natural foods;

10 Change or forge the shelf life or production time of food.

Verb (abbreviation of verb) Provisions on the administration of import and export food labels

The Measures for the Administration of Import and Export Food Labeling was promulgated by the State Administration of Entry-Exit Inspection and Quarantine and came into force on April 6, 2000.

Food labels refer to all labels, marks, words, figures, symbols or other descriptions attached to food packaging containers.

According to the Measures, the State Administration of Entry-Exit Inspection and Quarantine is in charge of the administration of import and export food labels nationwide, and is responsible for the approval and certification of food labels. The inspection and quarantine institution designated by the State Administration of Inspection and Quarantine is responsible for the preliminary examination and inspection of food labels.

The "Measures" require that operators of import and export foods or their agents should apply to the designated inspection and quarantine institutions for food label examination before food import and export. When applying for food label audit, an application for food label audit, food label design description and applicable certification materials, food label content description, relevant regulations of the importing country (region) on food labels and six sets of food label samples shall be provided. Designated inspection and quarantine institutions shall be responsible for accepting the application for examination of import and export food labels and organizing preliminary examination in accordance with relevant regulations. After the preliminary examination is passed, the application materials and preliminary examination results shall be submitted to the State Administration of Inspection and Quarantine for approval.

The basic contents of food label include: food name, ingredient list, net content and solid weight, manufacturer, date mark, product standard number and storage guide, etc. Imported food sold in China's circulation field must be accompanied by official Chinese food labels according to regulations.

With the improvement of living standards in China, more and more imported food has entered the homes of ordinary people. Therefore, consumers in China should be reminded to check whether there are Chinese labels before buying food. Secondly, judging from the contents marked on the label, there are many differences between "juice" and "juice". In addition, for special nutritious foods, some special items such as calorie content, protein content, calcium, sodium and zinc content need to be marked on the food label of health milk powder.

The State Administration of Entry-Exit Inspection and Quarantine stipulates that since 2000, all imported wines, beverages, dairy products, sweets and chocolates, canned foods, nuts and roasted seeds and oils, as well as foods and oils in shaped packages, shall be affixed with the national entry-exit inspection and quarantine mark, which is round and silver, with the English abbreviation "CIQ" printed by China Inspection and Quarantine Bureau.