Saturday, December 8, 2012

Daily food safety standards such as the oil of rice and flour etc. will be revised

Daily food safety standards such as the oil of rice and flour,etc. will be revised
Daily food safety standards such as the oil of rice and flour,etc. will be revised
It is reported ' Reporter Meng QingPu) At customary news briefing held in Ministry of Public Health of yesterday afternoon, the food security of Ministry of Public Health is synthesized and coordinated and talked to Chen Rui, Deputy Bureau Director of sanitary control office, Ministry of Public Health will accelerate the clearance integration of the food safety standard, will make a batch of new food products safety standard, establish the system of national standard of the food security tentatively. First, according to " national standard cleaning work scheme of the food security of 2010 ", such standards with a limit on quantity as the organization remains to pollutant of food, fungi toxin, food additive, pathogenic microorganism, residues of pesticides and animal remedy within this year, and " pre- packaged food label standard ", " pre- packaged food nutrition label safety standard " are examined and announced. Second, the organization clears up food standards such as rice of masses' daily consumption, surface, oil, flavoring agent,etc. completely, and examine and announce in time. Third, accelerate improving the national standard management system of the food security, announce that implements " national standard management of the food security " and " local standard management of the food security " and national metric system of food security that revises the project management to do France. Fourth, strengthen the propaganda of the standard to train and follow and assess, promote the operating unit of food production to carry out the national standard of the food security strictly, the opinion for producing operator and consumer of listening to the food extensively at the same time, is revising and improving the food safety standard constantly.


|

No comments:

Post a Comment