(1) Provisions on 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
(3) Labels, labels and instructions related to food safety and nutrition.
(4) Hygienic requirements in the process of food production and operation.
(5) Quality requirements related to food safety.
(6) Food inspection methods and procedures, etc. , as follows:
1. Have a place for processing food raw materials, food processing, packaging and storage suitable for the variety and quantity of food produced and operated, and keep the environment of this place clean and tidy, and keep a specified distance from toxic and harmful places and other pollution sources.
2. It has production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and has corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage.
3 professional and technical personnel, management personnel and rules and regulations to ensure food safety.
4. Have a reasonable equipment layout and technological process to prevent cross-contamination of food to be processed with direct food, raw materials and finished products, and avoid food contact with toxic and unclean substances.
5. Tableware, drinking utensils and containers directly containing food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use.
6. Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature required to ensure food safety. Food shall not be transported with toxic and harmful substances.
7. Eggplant for direct entrance should be packed in small packages or non-toxic and clean packaging materials and tableware.
8. Food production and marketing personnel shall maintain personal hygiene. When producing and selling food, you should wash your hands and wear clean work clothes and working caps; Non-toxic and clean sales tools should be used to sell directly imported unpackaged food.
9. Water shall meet the hygienic standards for drinking water stipulated by the state.
10. The detergents and disinfectants used shall be safe and harmless to human body.
1 1. Other requirements stipulated by laws and regulations.
Two. Contents of food safety standards
(1) Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health in food-related products.
(2) Variety, scope of use and dosage of food additives
(three) the nutritional requirements of infant food.
(4) Requirements for labels, labels and instructions related to food safety and nutrition.
(5) Quality requirements related to food safety.
(six) food inspection methods and procedures
(seven) other contents that need to formulate food safety standards.
(8) All additives in food must be specified.
(9) Hygienic requirements in the process of food production and operation.
3. Under what circumstances will the food safety inspection be cancelled?
(1) Failing to inspect the purchased food raw materials and the produced food, food additives and food-related products.
(two) did not establish and abide by the inspection record system, the factory inspection record system.
(3) The formulation of enterprise standards for food safety has not been filed in accordance with the provisions of this Law.
(four) failing to store and sell food or clean up the stored food according to the prescribed requirements.
(5) Failing to check the license and relevant certificates when purchasing.
(six) the labels and instructions of the food and food additives produced involve the functions of disease prevention and treatment.
legal ground
People's Republic of China (PRC) Food Safety Law
Article 13 After the publication of food safety standards, food producers and business operators may implement them before the implementation date stipulated in the food safety standards, and publicize the implementation situation in advance.
Article 2 Food producers and business operators shall engage in production and operation in accordance with laws, regulations and food safety standards, establish and improve food safety management systems, take effective measures to prevent and control food safety risks and ensure food safety.
Ninth the State Council food safety supervision and management departments and other relevant departments to establish a food safety risk information exchange mechanism, clear the content, procedures and requirements of food safety risk information exchange.
Article 4 The people's governments at or above the county level shall establish a unified and authoritative food safety supervision and management system and strengthen the capacity building of food safety supervision and management.
The food safety supervision and management departments of the people's governments at or above the county level and other relevant departments shall perform their duties according to law, strengthen coordination and cooperation, and do a good job in food safety supervision and management.
Township people's governments and sub-district offices shall support and assist the food safety supervision and management departments of the people's governments at the county level and their dispatched offices to carry out food safety supervision and management according to law.
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