Accelerate the promotion of authenticity certification and subdivide the condiment industry track 

Our reporter Wang Wei

In order to implement the deployment of the State Administration for Market Regulation's "I do practical things for the masses" practice activities, promote the high-quality development of the condiment industry, and let the people eat condiments that are assured and satisfied, on June 20, the condiment industry developed high-quality The seminar was held in Beijing

Promote the whole chain service model

Provide technical support for supervision

Cai Muyi, deputy general manager of China Light Industry Group and president of China Food and Fermentation Industry Research Institute, introduced at the meeting that, as a comprehensive service platform, China Light Food Inspection and Certification Co.

With the evolution of food fraud technology, it is becoming more and more difficult to detect food fraud by conventional means, resulting in the problem of food fraud becoming a global regulatory problem

Guo Jianquan, general manager of China Light Industry Group Co.

Feng Hongwen, president of "China Quality Supervision" magazine, said that soy sauce and vinegar are closely related to people's daily life

Collaborate to promote standard construction

To be safe, you can also pull the high line

Standards and regulations are the basis for achieving high-quality development of the industry

"In the next step, in terms of standard construction, we must not only ensure safety but also raise the bar, so that the people can have a better sense of gain

Fan Yongxiang, deputy director of the National Center for Food Safety Risk Assessment, said that at present, in order to meet the diversified consumption needs of consumers, many innovative condiment products have emerged

According to Wang Jun, Director of the Second Standard Office of the National Center for Food Safety Risk Assessment, since 2009, in accordance with the relevant requirements of the Food Safety Law, the National Health Commission has organized and carried out a series of standard clean-up and integration work, which was completed around 2018.

       "China Food News" (Version 04, June 24, 2021)

(Editor-in-charge: Zhou Yan)