The picture shows that on June 29, in Lianyungang, Jiangsu Province, inspectors were collecting vegetable samples to detect the presence of pesticide residues. Photo by Zhu Huanan (people's vision) The picture shows that on June 20, the staff of the market supervision and Administration Department of Huaibei City, Anhui Province checked the implementation of the verification, registration, update and filing of the basic information such as the identity and health status of the delivery staff at the take away enterprise rider management site. Photo by Li Xin (people's vision) Food is the priority of the people, and food safety is the priority. Food safety is related to everyone's health and life safety, and we must pay close attention to it. Since the 18th CPC National Congress, China's food safety work has made positive progress, truly achieving "the most rigorous standards, the strictest supervision, the strictest punishment, and the most serious accountability to ensure the 'safety on the tip of the tongue' of the broad masses of the people". 1419 national food safety standards have been issued There is no trivial matter in food safety. Only by building the most rigorous food safety standard system can there be rules to follow for the problem of "eating at ease". Food safety standards are mandatory technical regulations, which are not only the basic compliance of producers and operators, but also an important basis for supervision and law enforcement. Over the past 10 years, the National Health Commission has established a national standards review committee with nearly 400 experts from 17 departments and units. Adhering to the rigorous risk assessment as the scientific basis, it has established a standard development system with open and transparent procedures, extensive participation of experts in various fields, and evaluation of scientific authority, as well as a standard tracking and evaluation mechanism for in-depth cooperation between multiple departments in the whole society, so as to continuously improve the practicality and credibility of the standards. Up to now, 1419 national food safety standards have been issued, including more than 20000 indicators, covering the main health hazard factors in the whole chain from farmland to dining table, from production and processing to products, so as to ensure the dietary safety of the whole population. The framework of the standard system is not only in line with the dietary structure of Chinese residents, but also in line with international practices. "In accordance with the provisions of the new food safety law of the people's Republic of China, our committee took the lead in comprehensively sorting out more than 5000 relevant standards related to food that were originally scattered in 15 departments." Liu Jinfeng, director of the Department of food safety standards and monitoring and evaluation of the National Health Commission, introduced that the National Health Commission has integrated the mandatory implementation contents in the safety standards of edible agricultural products, food hygiene, specification and quality, and industry standards, focusing on solving the problem of "a lot of standards, I don't know which to use". In recent years, according to the requirements of "the most rigorous standard", the National Health Commission has improved the standard development system based on risk monitoring and evaluation. At present, China's food safety standard system is divided into four categories: general standards, product standards, production and operation specifications and inspection methods, covering the whole process from raw materials to the table. The four types of standards are interconnected to control food safety risks from different perspectives. Liu Jinfeng introduced that China has been the host country of the international Codex Commission on food additives and pesticide residues for 15 consecutive years, taking the lead in coordinating the food standards work of the Codex Alimentarius Commission in Asia, and playing a positive role in the development and exchange of international and regional food safety standards. The monitoring of food pollution and harmful factors covers 99% of counties and districts To make people feel at ease, food safety risk monitoring and assessment is the "gatekeeper". According to Li Ning, director of the national food safety risk assessment center, after organizing and implementing the national food safety risk monitoring and assessment for more than ten years, we have preliminarily mastered the status and trend of major food pollution in China, and basically mastered the incidence trend and regularity of major foodborne diseases in different regions and seasons. "For example, poisonous mushroom poisoning mainly occurs in some areas in the south. In recent years, local governments have strengthened risk warnings for areas with high poisoning incidence, and increased targeted science popularization publicity such as consumers not taking or eating wild mushrooms, which has significantly reduced the number of cases and deaths of poisonous mushroom poisoning." Li Ning introduced that the national food safety risk assessment center carried out risk assessment on the hidden dangers found in time, informed the relevant regulatory departments to formulate and revise the limit standard in time, and effectively played the early warning role of monitoring and assessment. At present, China has established two monitoring networks at the national, provincial, municipal and county levels for the monitoring of food pollution and harmful factors, the monitoring of foodborne diseases, and the national food safety risk assessment system. The monitoring of food pollution and harmful factors has covered 99% of counties and districts, and the monitoring of foodborne diseases has covered more than 70000 medical institutions at all levels. Food pollutants and harmful factors monitoring food categories cover all 32 categories of food consumed by residents, such as grain and oil, vegetables and fruits, eggs and milk, meat and poultry, aquatic products, etc. "These measures enable important food safety hazards to be identified and warned sensitively, which not only provides a scientific basis for standard formulation, but also provides strong support for the orderly development of industry norms and the protection of public health." Liu Jinfeng said. In recent years, with the rapid development of takeout distribution business and the gradual increase of online catering services, its food safety issues have attracted wide attention. "From the perspective of food safety, the safety requirements for food are the same whether it is taken away or bought in a restaurant, online or in a physical store." Liu Jinfeng said that the National Health Commission and the State Administration of market supervision formulated and issued the national standard for food safety and general hygienic specifications for catering services, which was implemented on February 22 this year. Producers and operators of takeout and online food should strictly abide by relevant laws, regulations and standards, strengthen the management of production, storage, transportation and distribution, and jointly safeguard the "safety on the tip of the tongue" of consumers. Strict examination and approval management system shall be adopted for food additives Food additives can improve the quality, color, aroma and taste of food, and play an important role in preventing food corruption and deterioration. But many people have doubts about food additives - can they eat them? "The development of the food industry is inseparable from food additives, such as colorants used to improve the color of food, preservatives used to prevent food corruption, and coagulants used in brine point tofu. These are food additives. It is the existence of food additives that makes the production, storage, transportation and circulation of food normal, and all kinds of food in supermarkets so colorful." Li Ning said that China has adopted a strict examination and approval management system for the use of food additives. Only food additives that are technically necessary and determined to be safe and reliable through risk assessment will be approved for use. Even if the safety is guaranteed and there is no process necessity, it will not be approved for use. China has strict regulations on which foods each food additive can be used in and how much it can be used; There are also strict requirements for the management and identification of food additives and the production license of food additives. As long as the food additive meets the standard, it is safe to use it according to the scope and amount of use of the standard. Some consumers are worried about whether the same food additive will exceed the standard and bring extra burden to the body. In this regard, Li Ning said that the National Health Commission has fully considered the situation that consumers may consume multiple foods containing the same additive in a day when formulating the scope and dosage of each food additive in food. "As long as the production enterprises use the food additives in strict accordance with the standards and the food is qualified, there is no need for consumers to worry about the additional burden of additives on health." Li Ning said that it is suggested that consumers should reasonably match and balance meals in the dietary pattern, and eat healthier and more nutritious according to the dietary pattern recommended by the dietary guidelines for Chinese residents. (outlook new era)