Abstract: 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. At present, 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 the 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 expounds the concept of food safety in daily life, its influence on people and the establishment of food safety system. Food is the basic substance on which we human beings depend and the primary condition for 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 is even worse. 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 for drinks, cold foods and wines, the original juice content of juice drinks and fruit wines (including wines), the original wort concentration of beer, and the wines of various wines must be marked.

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Accuracy, starch content in meat enema. 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. Food Corruption and Preservation: (1) What is food corruption? The spoilage of food mainly refers to the degradation of protein, fat, sugar and other nutrients in food, reducing the nutritional value of food or losing its edible value due to the enzymatic and non-enzymatic changes of food itself and the outside world and the pollution of sundries. From the point of view of commodities, the deterioration of food means the loss of commodity value. In other words, a commodity that has lost its edible value or commodity value is food corruption. (2) Why does food rot? Food corruption is the result of the interaction between environmental factors and microorganisms. In the process of spoilage, microorganisms mainly play a major role, such as bacteria, mold (normative name: fungi), yeast and the chemical composition of food itself. Under the conditions of suitable environment, humidity, pH, ultraviolet rays, oxygen and other related factors, microorganisms multiply to a certain number, and decompose food to cause corruption and deterioration. ⑶ How to prevent food from spoilage? The first is to prevent food from being contaminated by microorganisms and control the growth and reproduction of microorganisms; The second is to sterilize food and control food spoilage. Change the temperature, humidity, PH value, osmotic pressure or other sterilization methods of food to kill microorganisms in food or weaken their reproductive ability. Commonly used methods are: ① freezing and cold storage (below 10℃); ⑵ High temperature sterilization: heating (boiling), infrared irradiation, etc. (3) dehydration: salting and sugaring; (4) changing the PH value, such as adding vinegar to cold dishes to taste; 5. Sterilization of raw materials: green onions, garlic, onions and other raw materials; [6] Blessing ray irradiation; Once preservatives are used. Deteriorated food, due to serious microbial pollution, will produce toxins, leading to food poisoning and intestinal infectious diseases. In a word, spoiled food is extremely harmful to human body, so food operators should have a sense of responsibility to the people and society, ensure that "illness comes from the mouth", "food is the first priority for the people, and food safety is the first priority", and strictly manage hygiene. In all aspects of food, it is necessary to minimize the chances of food being contaminated, and at the same time strengthen antibacterial and sterilization measures to prevent food from spoilage. Once it is identified as spoiled food through sensory evaluation, it is necessary to determine the spoiled food, prohibit it from eating, and find out the reasons to prevent it from spreading and polluting other foods and containers by combining microbiological, chemical and physical methods. Common food poisoning and its prevention: (1) What is food poisoning? Because there are some harmful substances in food, once ingested, it may endanger human health. For example, some foods are contaminated by pathogenic microorganisms such as bacteria, viruses and parasites; Some foods contain toxins themselves, and food toxins cannot be removed due to improper cooking, such as puffer fish and fresh day lily. Other foods will produce toxic substances during storage, such as sprouted potatoes. Therefore, it is extremely important to prevent food poisoning. Food poisoning refers to a non-infectious acute or subacute disease that occurs after people ingest biological and chemical toxic and harmful substances, and belongs to the category of food-borne diseases. Food poisoning does not include gastroenteritis, food-borne intestinal infectious diseases (such as typhoid fever) and parasitic diseases caused by overeating, nor does it include diseases characterized by chronic poisoning caused by large or long-term intake of certain toxic and harmful substances. (2) How to diagnose food poisoning? Food poisoning mostly occurs in summer and autumn when the temperature is high, which shows that individual diseases can also be regarded as collective poisoning. The manifestations of food poisoning: eating food contaminated by bacteria or their toxins, such as Staphylococcus, Escherichia coli, Salmonella, Botox, etc. Or eat food containing toxic chemicals, or the food itself contains natural toxins, such as puffer fish, poisonous mushrooms, sprouted potatoes and so on. The most common symptoms of food poisoning are severe vomiting and diarrhea, accompanied by upper and middle abdominal pain. People with food poisoning often have dehydration symptoms due to vomiting and diarrhea, such as dry mouth, sunken eye sockets, skin loss of elasticity, cold limbs, weak pulse and decreased blood pressure. , will eventually lead to shock. Therefore, we should pay attention to food safety in our daily diet. If we find poisoning, we must go to the hospital for treatment to ensure life safety. "Food is the first priority for the people, and safety is the first priority for food". In today's highly socialized life, if people want to eat safely, safely and healthily, in addition to the norms and restrictions of relevant food hygiene laws and regulations formulated by relevant countries and governments at all levels, they must also understand and understand the food safety in daily diet, so that our lives will be healthier and better.