First, what is food quality and safety? Food quality and safety refers to the degree to which food quality ensures the health and safety of consumers.

Including three aspects: first, the quality and safety problems caused by food pollution. For example: biological pollution, chemical pollution, physical contamination, etc.

The second is the quality and safety problems brought about by the technological development of the food industry. Such as: food additives, food producers, media, radiation food, genetically modified food, etc.

The third is the abuse of food labels. Examples: forged food labels, lack of warning instructions, false labeling of food functions or ingredients, and lack of Chinese food labels (imported food).

Second, what is the food quality and safety market access system? The market access system of food quality and safety refers to the administrative supervision system that allows producers who meet the prescribed conditions to carry out production and business activities and products that meet the prescribed conditions to produce and sell in order to ensure food quality and safety. It is an administrative licensing system.

The principle of system establishment is the combination of pre-guarantee and post-supervision and the combination of * * * supervision and enterprise self-discipline to give full play to the role of market mechanism. It mainly includes three basic contents: 1, the system of examining the necessary conditions for food production enterprises: enterprises that process and sell food in China must have the necessary conditions to ensure the quality of their products and obtain food production licenses according to the prescribed procedures before they can produce food; 2. The formulation of compulsory inspection: food production enterprises must fulfill their legal obligations, and the products can only be sold after passing the inspection; 3. Food quality and safety mark system: The food sold after inspection must be printed with (affixed with) the food quality and safety market access mark, that is, the "QS" mark.

3. What foods must be marked with QS mark at present? The first five categories of food that must be marked with QS are wheat flour, rice, edible vegetable oil, soy sauce and vinegar. The second batch of food that must be marked with QS mark is classified as 10, mainly including meat products, dairy products, beverages, condiments (sugar and monosodium glutamate), instant noodles, biscuits, canned food, frozen drinks, puffed food and quick-frozen rice and flour products.

The third batch of food that must be marked with QS is classified as 13, mainly including candy products, tea, wine and fruit wine, beer, rice wine, pickles, candied fruit, roasted seeds and nuts, egg products, cocoa products, coffee, aquatic products, starch and starch products. Fourth, how to distinguish fake and shoddy food? Fakes are like rats crossing the street, and everyone cries out.

But it's hard for people to recognize it in their daily shopping. The "Seven-character Law on the Prevention of Fake and Inferior Foods" guides consumers to strengthen food safety self-prevention in an easy-to-understand and easy-to-remember way, so that fake and inferior foods will withdraw from the market due to lack of market.

Beware of the "seven-character method": that is, beware of "bright, white, reverse, long, scattered, low and small". Beware of "colorful".

Beware of foods with too bright colors. For example, strawberries on the market are as big, red and bright as wax fruit, pickles are bright yellow and attractive, and bottled bracken is bright green and does not fade. Be careful. Is there a problem with adding pigment? Second, beware of "white". All foods are abnormal and unnatural white, and nine times out of ten there will be hazards of chemicals such as bleaching agent, whitening agent and flour treatment agent.

Three defenses "long". Try to eat less food with long shelf life. Packaged cooked meat and poultry products stored at 3℃ are pasteurized, and the shelf life is usually 7-30 days.

Four defenses "counterattack". It is food that prevents unnatural growth. Eating too much may have an effect on your health.

Five precautions against "small". Beware of the products of small workshop-style processing enterprises, which have the lowest average pass rate in food sampling, and shocking food safety incidents often appear in these enterprises.

Six defenses against "low". "Low" refers to the food whose price is obviously lower than the general price level, and most of the food whose price is too low is "tricky".

Seven prevention "scattered". Bulk is bulk food, and some bulk bean products, cooked food and pickles sold in the market may come from underground processing plants.

How to identify food labels (1), ordinary foods 1 and what must be marked: food labels must correctly mark all contents according to the General Standards for Food Labeling. Including food name, ingredient list, net content and solid content, names and addresses of manufacturers and distributors, production date and storage guide, quality grade, product standard number, shelf life, etc.

2, the label content is complete, the label content is complete, standardized and true. 3. The difference between shelf life and shelf life. Shelf life refers to the best edible period and the period to maintain the hygienic quality and nutrition of food under the conditions specified in the label.

During this period, the food is completely suitable for sale and meets the hygienic quality stipulated in the label content and product standards; After this period, food can still be eaten for a certain period of time. Shelf life refers to the suggested final edible period and the final date when the food can be eaten under the conditions specified in the label; After this time, the quality of products may change, and food is no longer suitable for sale and consumption.

(ii) Label 1. Name: refers to the food that meets the nutritional needs of some special people by changing the proportion of natural nutrients in food. It mainly includes infant food, nutrition-fortified food and nutrition-regulating food (such as low-sugar, low-sodium and low-protein food).

2. Special provisions: In addition to general items, the guaranteed calorie value and nutrient content of the product within the shelf life must also be marked. 3. The contents that are not allowed to be marked include: the function of preventing or treating a certain disease: prolonging life, turning white hair into black hair, preventing and treating cancer or other similar terms: the name of food is preceded by the name of the drug, or the graphic and name of the drug imply curative effect, health care function or other similar functions.

(3) health food label 1. Contents: For the health food that has been approved by the US Food and Drug Administration and obtained the national health food approval certificate, the labels and instructions must indicate the health care function and suitable people, the eating method and suitable consumption, the storage method, the name and content of functional ingredients (if the efficacy cannot be clearly defined under the existing technical conditions, the names of raw materials related to health care function must be indicated), and the health food approval documents. 2. Promotion of health care function: only within the approved health care food range or the range marked on the food label, and the health care function shall not be arbitrarily exaggerated.

3、。