2020 National Condiment Industry Food Safety Symposium held in Yangxi

On September 16, 2020, the 2020 National Condiment Industry Food Safety Symposium was successfully held in Yangxi.
this meeting was organized by the China Condiment Association, China Condiments Association Science and Technology Committee, Li Jinqi Sauce Group co-organized.
Chinese Academy of Engineering academician Chen Junshi, Secretary General of China Condiment Association Bai Yan, Director of the Food Production Safety Supervision and Administration Department of the State Administration of Market Supervision and Administration Zhang Shiman, Director of Global Manufacturing Of Li Jinqi Sauce Group Mo Guodong, Professional Committee of China Condiments Association Sauce The meeting was attended by more than 500 people, including the Secretary-General, Sun Shengmin, Director of Food Regulation and Standards of Li Jinqi (New Council) Food Co., Ltd., Chen Wei, Director of Corporate Affairs of Li Jin ji (China) Sales Co., Ltd., and professionals from government departments, research institutes, universities and production enterprises.
conference, professionals from government departments, research institutes, universities and production enterprises discussed food safety and technology, standards and other fields.
China Condiments Association seasoning sauce professional committee member unit, Li Jinqi Sauce Group Global Manufacturing Director Mo Guodong made a speech to the General Assembly, he said that the social way has changed significantly, enterprises continue to open up new business, Li Jinqi is also a health-oriented direction, Not only for its innovation, do a good job of service and technical upgrading, to improve social responsibility, and promote the friendly and benign development of the condiment industry, the State Administration of Market Supervision and Administration of food production safety supervision and management division director Zhang Shiman introduced the requirements of food production safety supervision and management, and the participants in the exchange.
Chen Junshi, a member of the Chinese Academy of Engineering, who shared the theme of Condiments and Health, said: With the implementation of the "Healthy China 2030" program outline, the people pay more and more attention to eating health, condiments as an important part of the diet structure, can make the following contributions in "Healthy China 2030": adhere to the food safety bottom line;
also said: condiment industry associations to develop group standards, has its advantages.
food standards now involve many disciplines.
China Condiments Association to do the group bid, the whole Chinese condiment industry is authoritative.
Li Jinqi (New Hui) Food Co., Ltd. Food Regulation and Standards Director Sun Sheng-ming for the "100-1-0" quality concept and excellent practice" theme to share.
She said: Li Jinli praised the "100-1-0" quality concept, and therefore Li Jin-Zhi products were selected three times to become a Chinese astronaut meal sauce, and access to "three with" certification enterprises.
li Jinqi will continue to adhere to the "100-1-0" high-quality requirements for consumers to provide safe, high-quality, delicious, healthy condiments.
Xu Wenxuan, Director of The System Management Department of The Quality and Safety Management Center of Shanghai Mrs. Le Food Co., Ltd., shared the theme of "Food Quality and Safety, Stick to Innovation".
She said: Through planning to establish a professional channel, cultivate the "three divisions" team, set up food safety early warning system, increase research and development efforts, continuous innovation, upgrade equipment, improve production efficiency, carry out a series of fresh activities, promote fresh culture and other ways to ensure product quality and safety.
2020, the China Condiment Association, as always, has emphasized the work of the taste industry standards, in order to improve the condiment industry standards system, promote the quality of products of enterprises in the industry, has done a lot of fruitful work.
Since the outbreak of the New Crown outbreak, production and life is limited background, offline activities can not be carried out normally, China Condiments Association actively change the way of work, methods, the use of online video conferencing, in accordance with the standard work progress timely held the national standard "sauce pickle classification", fried chili sauce, sauce, fish sauce processing technical specifications" and other standard meetings; Standard review, the start of industry standard revision procedures in batches, according to the actual situation of industry development and enterprise needs, in order to improve the professional, authoritative and reasonable group standards, china Condiment Association convened including industry technical personnel, standardized professionals, food universities and research institutes, consumer representatives, media representatives, industry associations and other professionals, set up the China Condiment Association Group Standards Technical Committee, fully launched the work of the condiment industry group standards, has completed a number of group standards drafting. Implementation is coming soon; more than 30 group standards plans are pending and are in the process of being drafted.
The content of this meeting is full, timely and effective, to help condiment enterprises better understand and implement the relevant national policies, reflect and solve the food safety problems faced by enterprises, for China's condiment enterprises and practitioners to provide food safety management policy guidance and management recommendations, but also to further promote the revision of the standard system.
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