Govt’s moves to ensure food safety
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E-mail english.gov.cn, October 6, 2017
The Chinese government has released a series of policies to protect food safety in several areas, such as major tasks in 2017, cold chain logistics, the quality of the catering industry, and a crackdown on illegal cooking oil.
The State Council has released a guideline for major work on food safety in 2017, which calls for whole-process supervision of food safety, including controlling use of highly-toxic pesticides, enhancing the supervision of food production and sales, and strengthening inspection, risks monitoring and information sharing relying on the internet and big data.
Also, food producers, markets and school canteens should take responsibility for food safety.
Efforts should be made to improve food standards, revise a batch of standards for formula food and detection methods for contaminants, develop new standards for maximum residue limit of farm and veterinary chemicals, and improve the ratings of restaurant services.
To improve standards regarding cold chain logistics, the government stated it will set up the mechanism of whole-process temperature records, develop mandatory standards in the practice of temperature control of perishable foods, and technical standards for monitoring devices installed in refrigerated vehicles.
Also, catering services are encouraged to establish cold chain distribution centers to keep food fresh.
In addition, catering and dining networks at such places as residential communities, office buildings, schools, hospitals and nursing institutions for the aged should be well planned and chef management and training should be strengthened.
Zero-tolerance has been stressed for illegal behaviors concerning food safety, including adulteration of ingredients, gutter oil production and sales, those who start and spread rumors, and misleading advertisements. Related judicial interpretation, law enforcement, regulation and punishment should be improved and enhanced, with efforts from public security organs and relevant departments.
Incentive and punishment systems and a responsibility and accountability mechanism about food security work should be established and improved.
Healthy diets low in salt, oil and sugar should be promoted and media outlets should be guided to make fair and objective reports about food security.
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