2018 Food Industry Hotspots Report

Abstract 2018, China's food industry does not have a particularly significant food safety incidents, but there are also individual food safety incidents caused social concern, such as chain hot pot stores using old oil, Tongrentang expired honey incident, takeaway fast food package incident, campus food safety incidents, such as the incident involving catering, condiments, leisure food and other industries, involving the main problems of food additives illegal use, food production and operation operation irregularities, in addition to the first time caused industry controversy.
, the E. coli and cyclosporidium outbreaks in the United States are mainly food-induced pathogenic microorganisms and parasites.
event a chain hot pot small dragon can use "old oil" 1 event overview May 28, 2018, pear video released video "straight hit small dragon can old hot pot cook", net red hot pot brand small dragon Can has been exposed to a number of food safety problems, including hot pot industry persistent diseases - the use of "old oil" cooking oil repeated use, bad meat brush pig blood re-sale, recycled vegetables, tableware and mop cleaning in the unified pool and other food safety issues.
Video shows xiaolong Canglin Changchun Eurasian shop staff to eat the leftover pot back to the kitchen after simple treatment of oil to make food on the table again, and even recycled dishes back to the table;
afternoon of The 28th, Xiaolongkan official micro-blog responded that it had been concerned about the relevant issues, the stores involved have been closed for self-examination, and asked the competent government departments to supervise and inspect.
, Chengdu Food and Drug Administration interviewed Chengdu Xiaolongkan Food and Beverage Management Co., Ltd., asked them to cooperate with the relevant departments around the inspection, and the results of the inspection will be released to the community in a timely manner.
2 incident analysis from the bottom of the sea after the kitchen chaos to Xiaolongkan "spitting oil", hot pot industry irregular operation, recycling of raw materials and other old problems frequently, has become an industry topic that can not be concealed, is a persistent disease.
This has nothing to do with the weak sense of food safety responsibility of catering enterprises, the generally low quality of employees, weak state supervision and so on, some chain enterprises in the rapid expansion at the same time, there is also a situation where management can not keep up with the pace.
for chain enterprises, quality is the lifeline of the enterprise, catering legend seabed fishing based on the good reputation of the past, although access to make up opportunities, but also lost the trust of consumers.
painful lessons tell us that quality is the lifeline of an enterprise.
in the rapid development of enterprises should establish a supporting quality and safety management system, pay attention to norms and food safety responsibilities, improve the professional quality of service personnel, strengthen the sense of self-discipline.
In order to prevent the occurrence of similar incidents, the regulatory authorities must adopt scientific management means, "supervisory sampling", "flight inspection" and other market supervision means should not only target production enterprises, but also strengthen the daily supervision of catering enterprises sampling, increase penalties, so that the supervision of long-term, normal.
Incident II Weilong Spicy Bar Illegal Use of Preservatives Incident 1 Incident Overview August 30, 2018, Hubei Food and Drug Administration released on its official website the 34th issue of 2018 food sampling information, involving six batches of non-conforming flavored noodle products (commonly known as "spicy bars") produced by food production enterprises such as Pingping Food Co., Ltd. of Luhe City, the main problem is the use of preservative sorbic acid and its potassium and hydrodephate and its sodium, the standard shall not be used.
because of the hot strip star enterprise "Weilong", a briefing, immediately triggered widespread public and media attention.
the early hours of September 4th, Weilong Foods responded to the matter: the company's products are fully legal and compliant, the reason for the disagreement is that the company implements the current valid local standards in Henan, and the relevant national standards are still in the consultation stage.
, Hubei Food and Drug Administration cover coffin conclusion: flavored noodle products (spicy strips) in accordance with the "convenience food" implementation license, food additives attributed to the use of "convenient rice noodles products", the use of preservatives is a violation of the addition! 2 Incident analysis This event reflects some problems in the revision of Food Standards Regulation and Food Safety Supervision practice in China, including the setting and application of food classification system, the effectiveness of food standards and so on.
the understanding of food classification is inconsistent, leading to deviations in practical application.
"spicy bar" belongs to a new category of innovative products, in the early stages of development, many are produced by small workshops, so in the past many years this kind of food in the national standard system positioning is more vague.
according to the announcement of the Commission, "spicy bars" refer to the "Food Additives Use Standard" (GB 2760-2014) convenient food standards, which do not allow the addition of sorbic acid and potassium salts and other preservatives, and Weilong The implementation of the local standards of Henan Province, "flavored pasta food" (DB41/T 515-2007) clearly, spicy bar reference "pastry, puffed food" food additives, can be added to the above preservatives.
the standards implemented in various places are not uniform, reference to the production license classification is not unified, will inevitably lead to hot products in the market supervision and judgment of the non-uniform.
the situation of "different labels of the same product" is formed.
Regulatory standards and regulations are still irregular, food safety national standards are the only mandatory food standards, before the original Health and Planning Commission announcement clear, the provinces issued local standards to explain the new food in THE GB 2760 classification has a certain rationality, but the 2017 No. 8 bulletin provides for spicy articles (Flavored pasta products) belong to instant rice noodle products, clearly the use of food additives in the rules, then for the original local standards and national regulations conflict classification, should be abolished, the regulatory authorities should also issue relevant notifications to explain the change of standards, but in the actual regulatory process, this situation is rare, there are many standard fighting phenomenon, is also an important reason for the event.
3 To the enterprise's recommendations enterprises should adhere to the main responsibility of food safety, in-depth understanding of relevant regulatory policies, regulatory standards, adhere to the premise of compliance to carry out various production activities.
When government departments have repeatedly found problems with their products, the correct approach of enterprises should be to control the "high standards", strict technical requirements to organize production, timely adjustment of formulation technology to ensure product compliance, or actively contact relevant institutions to expand the use of food additives or use, to achieve compliance production.
4 Before revising the standard system, the regulatory authorities' recommendations for national standard-setting bodies for food safety should assess the impact, including the association and convergence with existing standard regulations, especially for specialty foods such as the spicy bars in this case, which already have standards in different places, and should consider the possible impact of the change in standards on the actual production of local enterprises.
In addition, this spicy bar incident shows that the revision and release of food standards and regulations show a certain lag, that is, after the existence of local standards for many years, the State Health and Planning Commission only issued flavored noodles for comments on national standards for food safety.
of Food and Drug Administration on flavored pasta products of the reply is based on the application of public rather than active disclosure, but also to a certain extent to limit the awareness of enterprises.
food safety regulatory agencies should fully disclose regulatory policies, relevant basis, supervision work should be done with food enterprises to do a good job of communication, improve the effectiveness and relevance of regulatory work, scientific allocation of regulatory resources.
Incident III Soy Sauce Comparison Test Report Triggers Crisis of Confidence 1 Incident Overview October 12, 2018, Jiangsu Provincial Consumer Rights Protection Commission issued a comparative test report on soy sauce products, which reported that 120 soy sauce samples purchased by a third-party agency testing, the results show that 29 of the samples do not meet the corresponding national standards.
, "named" including Haitian, Li Jinqi and other well-known brands, causing widespread concern, the media and websites have reported that to some extent caused consumers to China's soy sauce products "crisis of confidence."
the report was issued, on October 14th and 15th, Li Jinqi and HaiTian clarified this, expressing their objections to the test report and the interpretation of the conclusions, stressing that the soy sauce products are of qualified quality and have no safety problems.
China Condiments Association, China Food Industry Association has also publicly supported enterprises, and pointed out that the Jiangsu Consumer Protection Commission in the relevant product test report issued, test results confirmed, inspection results interpretation and other procedures there are problems.
2 Event analysis consumer organizations to carry out comparative tests in order to provide consumers with correct consumer information, but the Jiangsu Consumer Protection Commission this comparative test results determination, report release, interpretation of the results, etc. are not carried out in accordance with national regulations.
Haitian taste industry soy sauce because the marked value is lower than the calculated value by the Jiangsu Consumer Protection Commission named, resulting in consumer misunderstanding, but NRV% value there is a problem, does not constitute a product quality problem, essentially is not a food safety problem.
The Notice of the General Office of the General Administration of Market Supervision on further regulating the work of food safety supervision and sampling and objections stipulates that, in addition to the conclusion of the inspection that the microbial indicators are not qualified and the backup samples of the re-inspection exceed the shelf life, other food producers and operators who have objections to the non-conforming inspection results may apply for re-inspection in accordance with the law.
sodium content in the scope of can apply for re-inspection, self-delivery test results show qualified, and the Consumer Protection Commission has rejected Li Jin-zhi re-inspection requirements, and the current batch of samples have expired can not be retested, which makes its test results credibility doubt.
"The State Council Food Safety Office and other 10 departments on strengthening food safety rumors prevention and control and governance work notice" pointed out that there is no factual basis or lack of scientific basis of food quality and safety information can be judged as food safety rumors.
No organization or individual may, without authorization, publish the general situation of national food safety, food safety risk warning information, or publish or reproduce food inspection reports issued by inspection institutions that do not have the legal qualifications of our country, as well as all kinds of evaluation, evaluation and other information carried out accordingly.
Jiangsu Consumer Protection Commission this test there are many problems, the results of the release has not been fully demonstrated by experts, does not comply with the relevant provisions of the state on food safety information release.
3 the recommendations of enterprises to measure whether soy sauce is up to standard, qualified main components are amino acid nitrogen content, Jiangsu Consumer Protection Commission in this notification, there are 4 amino acid nitrogen does not meet the standards, belongs to the quality indicators of non-conforming samples.
Haitian soy sauce protein NRV% labeling irregularities belong to the "label label does not meet the standard" problem, although this defect does not mean that the product itself is a problem, but also shows that the enterprise's understanding of production standards and norms is not enough, should be deepened learning and correction.
actual production process, many enterprises due to label non-compliance resulting in many examples of losses, so it is recommended that enterprises attach importance to product quality, but also pay attention to "label" and other forms of compliance, to avoid unnecessary losses.
4 On the third-party assessment / consumer organizations recommended that the State Council "13th Five-Year Plan" national food safety planning, to speed up the formation of a "social governance" pattern.
The State encourages and supports the Consumer Rights Protection Commission and other consumer organizations to monitor food safety, but it is important to adhere to the principles of science, objectivity and comprehensiveness so as to avoid "misleading" consumers and causing unnecessary "food safety concerns".
Incident IV Campus food safety issues frequent 1 Incident overview since 2018 in Hubei, Jiangxi, Shanghai and other places a series of poor quality "nutritional meals" and student food poisoning incidents, in April 2018, a middle school supermarket in Hefeng County, Hubei Province, the production of unclean pastries, resulting in 65 people acute gastroenteritis hospitalization.
September 2018, due to the catering company's production process is not standardized, the operating procedures are not right, Guiyang two primary school students after lunch appeared "scatter food-induced disease symptoms caused by the group heart-induced reaction."
September 2018, several primary and secondary schools in Wan'an County, Jiangxi Province, exposed the problem of "moldy and rotting ingredients for nutritious meals", and several students developed abdominal pain and vomiting and other symptoms.
October 2018, Shanghai's private SMIC school was exposed to a large number of moldy rotten tomatoes, onions, food processing date is suspected of fraud.
Back in the past year, there are at least 7 documented school food safety accidents, the school feeding group is special, the number of diners, high social concern, poisoning incidents once the outbreak, the victims of students less than a dozen people, many hundreds of people, social impact is huge.
2 incident analysis as far as possible the state and provincial and municipal regulatory authorities to increase the campus food safety special inspection and risk detection and other measures, but the campus food safety problems are still emerging.
comprehensive analysis of the main causes of food safety incidents on campus are: food contamination or quality, improper processing and cross-contamination, food and raw materials expired, food and beverage disinfection and other safety operating norms and systems of the implementation of the form, lack of food safety awareness of employees.
food safety is related to the health of students, the well-being of hundreds of millions of families and social harmony and stability, should be the top priority of food safety supervision.
suggested that the regulatory authorities in the campus food safety special rectification at the same time, strengthen the campus canteen daily sampling and supervision efforts, strengthen the school and campus food safety management personnel publicity and training, enhance their food safety responsibility awareness, risk awareness, bottom line awareness, improve their food safety risk prevention and control capabilities and levels.
primary and secondary school principals and kindergarten director are the first responsible persons for food safety on campus (park).
schools should improve their own management organizations, improve management systems, clarify job responsibilities, establish a strict campus food procurement traceability mechanism, food hygiene, supply chain and other links to give sufficient attention.
School restaurant operators should also earnestly fulfill their main responsibility for food safety, establish and implement food safety management system, training and management of employees, strictly implement the relevant system requirements of the state for food safety, carry out food safety self-examination in accordance with the provisions and timely rectification of food safety hazards found in self-examination.
, schools can strengthen social supervision and introduce third-party organizations and insurance mechanisms to expose school cooks to the sun.
Event 5 Takeaway Quick Food Packs Draw Attention 1 Event Overview August 2018, there are media reports that "the takeaways you eat may have been made a month or two ago", exposing the inside story of the extensive use of "dishes packs" by online infrared sellers: reporters visited takeaway stores in the United States, hungry platform sales of the top, found that a large number of takeaways there are some or all of the use of food bags phenomenon.
but the takeaway platform does not explicitly identify takeaway stores or dishes that use packages, which consumers find difficult to accept.
November 16, "Pear Video" posted a video on Weibo, reflecting Anhui Hefei Bargang Xiang Food Co., Ltd