Food safety (food safety)
According to the definition of the World Health Organization, food safety is "a public health problem in which toxic and harmful substances in food affect human health". Food safety is an absolute concept, and there is no risk of acute or chronic damage to human health.
[Edit this paragraph] Requirements for food quality
Food quality requirements: 1, with nutritional value; 2. Good color, fragrance, taste and appearance; 3, non-toxic, harmless, in line with food hygiene and quality requirements.
In 1997, the World Health Organization (who) interprets food safety as "ensuring that food will not harm consumers' health when it is prepared and eaten according to its original purpose" and defines food hygiene as "all conditions and measures that must be taken to ensure the safety and applicability of food at all stages of the food chain". Judging from the current research situation, the international community has basically formed a kind of knowledge about the concept of food safety: that is, food planting, breeding, processing, packaging, storage, transportation, sales, consumption and other activities meet the mandatory national standards and requirements, and there are no hidden dangers that may damage or threaten human health, lead to the death of consumers or endanger consumers and their descendants.
Including food quantity safety and food raw material safety. The safety of food quantity refers to whether we can solve the problem of having enough to eat, but now people whose quality of life is constantly improving, when talking about food safety, more consideration is given to quality and safety.
Food safety refers to ensuring that food consumption has no direct or potential adverse effects on human health, which is an important part of food hygiene and a global problem. Food pollution is the main problem affecting food safety.
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The inquiry service provides all-round inquiry of food and food-related information, and realizes the information inquiry of each subject and each link in the chain.
Tracking and tracking
Tracking refers to the information tracking of the whole food process. From the planting/feeding of primary agricultural products, to the harvesting, transportation and inspection of primary agricultural products, to the reprocessing/packaging and storage of products, and to the transportation and circulation of products, key information must be tracked in the whole process, so as to effectively monitor key links and key foods.
Traceability is to input the basic information of products, such as traceability code, production batch number, etc., to find all the information of product planting operation, raw material transportation, base processing and finished product transportation. Through traceability, the bottom-up information traceability can be realized, so as to clarify the responsible subject of each link of food production and circulation.
Statistical analysis can carry out various statistical summaries according to time, variety and state. Real-time statistics of production batch, quantity, variety and other information, and can be arranged according to the requirements of time series or variety series. Statistics of product circulation information from production to sales, summarized by key points. It provides a data base for the research and analysis of food safety technology.
Recall and early warning
Recall means that food with potential safety hazards can be quickly traced back to the flow direction of products with the same batch number according to the batch number, and recalled quickly.
Early warning means that the system will prompt the user to send the early warning information to the designated user in a specified format by SMS and voice, so as to realize real-time notification of the early warning information. Early warning information includes food early warning of traceability system, inspection and spot check of related enterprises, delisting and removal from shelves, etc.
[Edit this paragraph] Precautions for safe food purchase
First, pay attention to whether the operator has a business license and whether its subject qualification is legal.
Second, pay attention to whether the food packaging label is complete, and pay attention to whether the food packaging indicates the product name, ingredient list, net content, factory name, address, telephone number, production date, shelf life, product standard number, etc.
Third, pay attention to the production date or shelf life of food, and whether the food exceeds the shelf life.
Fourth, look at the product label and pay attention to distinguish the certification marks.
5. Look at the color of food, don't be confused by too bright and beautiful food.
Six, look at the health status of bulk food operators, pay attention to whether there are health certificates, health certificates and other related certificates, whether there are fly-proof and dust-proof facilities.
Seven, look at food prices, pay attention to the market price comparison of similar foods, and rationally buy "discounted", "low price" and "promotional" foods.
Eight, the purchase of meat products, pickled wax products, it is best to regulate the market, "assured shop" to buy, carefully buy food sold by tourists (no fixed business premises, cart sales).
Nine, properly keep the shopping vouchers and related basis, so as to provide the basis for rights protection in the event of consumer disputes.