-
Categories
-
Pharmaceutical Intermediates
-
Active Pharmaceutical Ingredients
-
Food Additives
- Industrial Coatings
- Agrochemicals
- Dyes and Pigments
- Surfactant
- Flavors and Fragrances
- Chemical Reagents
- Catalyst and Auxiliary
- Natural Products
- Inorganic Chemistry
-
Organic Chemistry
-
Biochemical Engineering
- Analytical Chemistry
-
Cosmetic Ingredient
- Water Treatment Chemical
-
Pharmaceutical Intermediates
Promotion
ECHEMI Mall
Wholesale
Weekly Price
Exhibition
News
-
Trade Service
Soy products are a traditional delicacy in China and are loved by the people, but their processing conditions are worrying for consumers
.
In recent years, on the basis of the three-year improvement of the comprehensive management of small food workshops (2019-2021), the Market Supervision and Administration Bureau of Maiji District of Tianshui City has continued to promote the improvement of small food workshops, insisted on paying equal attention to supervision and service, guided "large enterprises" to make "small tofu", and realized the transformation and upgrading
of the soy product industry from "one pot, several cylinders" to "automated production and sales with logos".
.
In recent years, on the basis of the three-year improvement of the comprehensive management of small food workshops (2019-2021), the Market Supervision and Administration Bureau of Maiji District of Tianshui City has continued to promote the improvement of small food workshops, insisted on paying equal attention to supervision and service, guided "large enterprises" to make "small tofu", and realized the transformation and upgrading
of the soy product industry from "one pot, several cylinders" to "automated production and sales with logos".
Pay close attention to training and improve the quality of
employees.
After many visits and investigations, the Market Supervision Bureau of Maiji District believes that the lack of legal knowledge and professional knowledge of practitioners is the bottleneck
restricting the development of the soybean product industry 。 Identifying the shortcomings of the industry, Maiji District Market Supervision Bureau has formulated a detailed training plan, regularly systematically explaining the "Food Safety Law" and "Gansu Province Regulations on the Supervision and Management of Small Food Workshop Small Business Stalls" and other laws, regulations and standards to the owners of small soy product workshops, through training, so that practitioners realize the importance of food safety and their own shortcomings, promote endogenous motivation, stimulate the willingness to transform and improve, and the annual training coverage rate and examination pass rate of small soy product workshop owners have reached 100%.
employees.
After many visits and investigations, the Market Supervision Bureau of Maiji District believes that the lack of legal knowledge and professional knowledge of practitioners is the bottleneck
restricting the development of the soybean product industry 。 Identifying the shortcomings of the industry, Maiji District Market Supervision Bureau has formulated a detailed training plan, regularly systematically explaining the "Food Safety Law" and "Gansu Province Regulations on the Supervision and Management of Small Food Workshop Small Business Stalls" and other laws, regulations and standards to the owners of small soy product workshops, through training, so that practitioners realize the importance of food safety and their own shortcomings, promote endogenous motivation, stimulate the willingness to transform and improve, and the annual training coverage rate and examination pass rate of small soy product workshop owners have reached 100%.
Transformation and upgrading to improve the processing environment conditions
.
During the rectification period, the Maiji District Market Supervision Bureau in accordance with the "Gansu Province Soy Products Small Workshop Production Specifications", sinking the first line, active service, one household, one policy, to help small workshops plan workshop layout, adjust production process, determine key control links, sort out the risk list, improve the management system, effectively control the risk of production process, through transformation and upgrading, the processing conditions of soybean products in the jurisdiction have changed significantly, and the products have not been unqualified in the regular inspection of small workshops and multiple supervision and sampling inspections by regulatory departments
.
.
During the rectification period, the Maiji District Market Supervision Bureau in accordance with the "Gansu Province Soy Products Small Workshop Production Specifications", sinking the first line, active service, one household, one policy, to help small workshops plan workshop layout, adjust production process, determine key control links, sort out the risk list, improve the management system, effectively control the risk of production process, through transformation and upgrading, the processing conditions of soybean products in the jurisdiction have changed significantly, and the products have not been unqualified in the regular inspection of small workshops and multiple supervision and sampling inspections by regulatory departments
.
Strengthen management and improve food safety
.
Maiji District Market Supervision Bureau urges small soy product workshops to start from personnel management, implement the health management and training assessment system for employees, clarify the division of responsibilities, explain the "five specialty" management of food additives and the use of "National Food Safety Standard Food Additive Use Standard" on the spot, guide the purchase inspection and record work measures hand-in-hand, in view of the characteristics of soy products that are easy to spoil and deteriorate, emphasize the importance of doing a good job in processing environmental hygiene and cleaning, guide enterprises to simply package products, and standardize label content.
Avoid the problem of product contamination during storage and transportation, and effectively reduce food safety risks
.
.
Maiji District Market Supervision Bureau urges small soy product workshops to start from personnel management, implement the health management and training assessment system for employees, clarify the division of responsibilities, explain the "five specialty" management of food additives and the use of "National Food Safety Standard Food Additive Use Standard" on the spot, guide the purchase inspection and record work measures hand-in-hand, in view of the characteristics of soy products that are easy to spoil and deteriorate, emphasize the importance of doing a good job in processing environmental hygiene and cleaning, guide enterprises to simply package products, and standardize label content.
Avoid the problem of product contamination during storage and transportation, and effectively reduce food safety risks
.
Reorganize and jointly build to enhance the scale of
regional industries.
3 years ago, Maiji District original soybean products small workshops 21, the whole industry is in a state of "small, scattered, chaotic", through rectification guidance, some small workshops reorganized and jointly built, clear division of labor, transformation and upgrading into enterprises, radiation supply of a number of sellers, both optimized the production and operation process, but also expanded the scale of the industry, the original substandard of some small workshops were closed, at present, Maiji District reorganized new soybean products production enterprises 3, transformation and upgrading of 4 small workshops, soybean product output doubled, only 3 enterprises daily output reached 11 tons, It accounts for about 70% of the total tofu production in the jurisdiction, and the products go from the Maiji jurisdiction to the whole city
.
regional industries.
3 years ago, Maiji District original soybean products small workshops 21, the whole industry is in a state of "small, scattered, chaotic", through rectification guidance, some small workshops reorganized and jointly built, clear division of labor, transformation and upgrading into enterprises, radiation supply of a number of sellers, both optimized the production and operation process, but also expanded the scale of the industry, the original substandard of some small workshops were closed, at present, Maiji District reorganized new soybean products production enterprises 3, transformation and upgrading of 4 small workshops, soybean product output doubled, only 3 enterprises daily output reached 11 tons, It accounts for about 70% of the total tofu production in the jurisdiction, and the products go from the Maiji jurisdiction to the whole city
.
