2. Food in the Food Hygiene Law:? Refers to all kinds of finished products and raw materials for human consumption or drinking, as well as articles that are traditionally both food and medicine, but do not include articles for therapeutic purposes. ? European Directive (EC) 178/2002: Food refers to any substance or product that can or may be ingested by people after whole processing, partial processing or unprocessed.
3. Food related products:? Refers to all kinds of products related to food safety. It mainly includes materials and products in direct contact with food, food additives and food chemicals.
4. processed food:? Products processed, produced and sold with agricultural products, livestock products and aquatic products as raw materials for human consumption or drinking.
5. Food safety? GB/T2200-2006/ISO2200:2005？ Food safety means that when prepared and/or eaten according to its intended use, it will not harm consumers.
6. Food hygiene? All conditions and measures that must be taken to ensure food safety and suitability at all stages of the food chain.
7. Food quality? Refers to the inherent characteristics of food and meets the requirements of standards. The characteristics of food quality are manifested in four aspects: nutritional characteristics, hygienic characteristics, sensory characteristics and functional characteristics.
8. Food quality and safety? It means that the planting, breeding, processing, packaging, storage, transportation, sales and consumption of food (food) 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.
9, the concept of food production supervision and management (reference)? Refers to the sum of decision-making, organization, management, control, supervision and inspection activities carried out by the administrative organ responsible for food production safety to achieve the purpose of food quality and safety.
10. What are the main functions of food supervision of the quality and technical supervision department? The quality inspection department is responsible for the supervision of food production and processing, and assigns the health supervision responsibility of food production and processing now undertaken by the health department to the quality inspection department.