Food is the most important thing for people. Food is the most basic material condition for human survival and development, and food safety is a concern of the state. Food safety involves many departments, levels and links, and it is a complex system engineering. From the current point of view,

The legal system of food safety should be established and improved as soon as possible; A unified and coordinated supervision system with clear rights and responsibilities; Food safety emergency mechanism; A complete and unified food safety standard and inspection and testing system; Food safety risk assessment system; Food safety credit system; Food safety information monitoring, reporting and publishing network system; Nine systems, including the promotion system of intermediary institutions and research units, promote the overall improvement of food safety.

It is precisely because of human dependence on food that the food industry is destined to have great mining value and development potential, especially

2 1 century is the century in which people pursue health and longevity. Our people are striving to build a "well-off" socialist modern country. With the improvement of living standards, people's health awareness is more intense, and the demand for diet pays more attention to nutrition. People pay more and more attention to food safety and health care.

Bread is the pillar of life. Food is the most basic material condition for human survival and development. In China's national economy, the food industry has become the largest industry. However, the successive vicious food safety accidents in the world and China have aroused people's great concern about food safety, and also prompted governments of various countries to re-examine this issue, which has risen to the height of national public safety, and countries have increased their supervision over food safety.

Slim and thin are popular in today's society. Obesity is distressing And slimming is highly sought after by women! Surgery, medicine, do everything possible, however, more and more people consider the beauty of health, merchants, professionals and so on have put forward food health care, more and more people pay attention to food health care, health food stores are hot.

As the saying goes, "illness comes from the mouth" and "wash your hands before and after meals". It just shows that there is a basic principle when dealing with food, that is, cleanliness and hygiene. Food safety is the guarantee that food will not cause harm to consumers when eaten, emphasizing that food should not contain substances or factors that may damage or threaten human health, and what we call food safety generally refers to relative safety. It is impossible to ask for the absolute safety of food, and there is no absolutely safe food.

On September 1 2004, the State Council issued "the State Council's Decision on Further Strengthening Food Safety Work" and decided to take practical and effective measures to further strengthen food safety work. Food safety involves many departments, levels and links, and it is a complex system engineering. At present, we should establish and improve as soon as possible: the legal system of food safety; A unified and coordinated supervision system with clear rights and responsibilities; Food safety emergency mechanism; A complete and unified food safety standard and inspection and testing system; Food safety risk assessment system; Food safety credit system; Food safety information monitoring, reporting and publishing network system; Nine systems, including the promotion system of intermediary institutions and research units, promote the overall improvement of food safety.

This paper discusses the concept of food safety in daily life, its influence on people and the establishment of food safety system.

Food is the most important thing for people. Food is the basic material for our survival and the primary condition for our other life activities. In recent years, the rapid development of material living standards and food science and technology in China has led to the emergence of new foods. However, the processed food has lost its natural purity and has no high safety guarantee.

food safety

What's more, after more and more unsafe food incidents are exposed, people are suspicious and worried about any food to guess whether it will threaten our life and health. A person's health, in a sense, only oneself can realize its great value and significance.

Green food is divided into grade a and AA. A-grade green food refers to synthetic pesticides, veterinary drugs, fish medicines, fertilizers, feeds and food additives whose comprehensive pollution index of the environmental quality assessment project at the place of origin does not exceed 1, and which are allowed to be used safely in limited quantities, varieties and time during production and processing. AA-grade green food means that the unit price pollution index of the environmental quality assessment project of the place of origin does not exceed 1, and no synthetic chemicals may be used in the production process, and the product needs a three-year transition period.

Non-toxic and harmless food refers to food that is safe for people, including microbial pollution, chemical pollution and radioactive pollution. Non-toxic and harmless means that it does not endanger human health and cause acute and chronic diseases under normal eating conditions. Toxic and harmful substances in food refer to: (1) The food itself contains toxic substances (such as puffer fish and poisonous mushrooms). (2) Toxins are produced under certain conditions (such as solanine produced by germinated potatoes and histamine produced by fish). (3) containing pathogenic microorganisms or substances that produce toxins (such as staphylococci that produce enterotoxins). (4) Food contaminated by toxic and harmful substances, including biological pollution, chemical pollution and radioactive pollution. 5] Food pollution caused by excessive addition of some chemicals in food or migration of toxic and harmful substances in packaging containers.

How to identify food labels? First of all, the name of food. National standards stipulate that food names must use special names that show the true attributes of food, such as "newly created names", "strange names", "brand names" or "brand names", and they must also use special names that show the true attributes of food. Followed by the ingredient list, according to the regulations, except for foods with single ingredients, the ingredient list must be indicated on the food label. The so-called "various components" refers to all components. Additives in drinks, cold foods and wines, the original juice content of juice drinks and wines (including wine), the original wort concentration of beer, the alcohol content of various wines and the starch content in meat enema must be marked. Then, the net content of food, that is, the content that must be marked in packaged food. Foods containing solid and liquid substances (such as canned pineapple in syrup) must also indicate the solid weight of the food. If several kinds of foods with the same quality and similar shapes are contained in the same container, the net content must also be marked. For boxed moon cakes, the label should indicate the number of pieces containing moon cakes; The number of bottles of wine should be indicated on the gift wine box. Imported food must indicate the country and region of origin (Hong Kong, Macao and Taiwan) and the name and address of the general distributor. At the same time, the national standard or industry standard number of the product must be marked.

Sensory identification of food quality refers to the objective evaluation of food quality with the help of human sensory organs, actually with the help of eyes, ears, nose, mouth (including lips and tongue) and hands. That is, the color, aroma, taste and appearance of food are comprehensively identified and evaluated through eyes, nose, ears, mouth and hands. (1) Through the comprehensive inspection of food sensory traits, it is possible to timely and accurately identify whether there is abnormality in food quality, which is convenient for early detection and timely treatment. ⑵ This method is intuitive and simple, and it doesn't need any instruments, equipment, special and fixed inspection places or professionals. ⑶ Sensory identification methods can often detect food quality problems that cannot be identified by other inspection methods, as well as minor changes caused by special pollution.

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