Meat food safety policies, regulations and standards training class held in Beijing
By: Date: 2021-04-04 Categories: chinesefood Tags: ,
   In order to continue to implement the”Food Safety Law”, further implement the main food safety responsibilities of meat production enterprises, and improve the level and ability of production and processing management of enterprises, on March 26-28, the China Meat Association organized a”Meat Training on food safety policies, regulations and standards.” Liang Shuzhen, Secretary General of the Food Safety and Meat Industry Healthy Development Committee of China Meat Association presided over the meeting.
  As a high-level professional training in the meat industry, this training course has not only received the Food Production Safety Supervision and Administration Department of the State Administration for Market Regulation, the Food Safety Sampling Inspection Department, the Law Enforcement Inspection Bureau, the Regulatory Department, and the National Food Safety Risk Assessment Center , The strong support of the relevant person in charge of the Environmental and Health-related Product Safety and Disinfection Testing Center of the Chinese Center for Disease Control and Prevention. And there are companies from New Hope Liuhe Co., Ltd., Henan Shuanghui Investment Development Co., Ltd., Dazhuang Meat Group Co., Ltd., Shandong Delis Food Co., Ltd., Beijing Ershang Meat Food Group Co., Ltd., Zhengda Foods, Nearly 200 students from nearly 70 companies including Linyi Jinluo Wenrui Food Co., Ltd. and Wen’s Food Group Co., Ltd. participated actively.
   The relevant leaders of the Food Production Safety Supervision and Administration Department of the State Administration for Market Regulation analyzed the quality and safety of meat products and interpreted the”Guiding Opinions on the Improvement of Meat Product Quality and Safety”. He said that the State Administration of Market Supervision will continue to carry out large-scale inspections of meat products and food safety, solve food safety problems from the source, and accelerate the establishment of a modern meat industry, production and operation system. He proposed that meat companies should implement standardized management in the future, and government departments will encourage companies to improve quality management certification, and further optimize and stabilize the meat industry supply chain. In the next step, the government will continue to promote the high-quality development of the industry around”high standards”,”strict supervision”,”specialization”,”borrowing external forces” and”reducing costs”.
   The relevant leaders of the Food Safety Sampling Inspection and Monitoring Department of the State Administration for Market Regulation announced the main problems found in the national sampling inspections in 2020 and the focus of the sampling inspections in 2021. He first elaborated on the surveillance and sampling inspections of meat products and livestock and poultry meat in 2020, as well as the evaluative sampling inspections of risk monitoring. It also explained the main problems found in the national random inspection, focusing on how to apply for objections, re-inspection, matters needing attention in the re-inspection, and verification and disposal. He emphasized that the sampling and monitoring work in 2021 will be problem-oriented, deepen reform and innovation, improve the four-level division of labor, the food sampling working mechanism with upper and lower linkages, improve the quality of food sampling, enhance the pertinence, effectiveness and system of food sampling, and give full play to the sampling and monitoring .
   The relevant leaders of the National Food Safety Risk Assessment Center have reviewed the”National Food Safety Standards for Food Safety” in terms of scope of application, definitions of terms, basic requirements, handover, transportation and distribution, storage and transportation, personnel and management systems, traceability and recall, and document management. The “Chain Logistics Hygiene Code” (GB 31605-2020) and the “National Food Safety Standard General Hygiene Code for Catering Services” (GB 31654-2021) have been interpreted in detail, and the future development has been predicted. She reminded companies to present evidence to the regulatory authorities when they have objections to form a complete chain of evidence, and then conduct research and judgment. He hoped that the company’s cold chain personnel can conduct standardized management of food safety in the cold chain through in-depth study of food and cold chain standards.
   The relevant leaders of the Disinfection Center of the Environmental Institute of the Chinese Center for Disease Control and Prevention made a report on”Disinfection and Low Temperature Disinfection in Emergencies”. The report introduced the basic concepts of disinfection, commonly used disinfectants, commonly used disinfection equipment, common disinfection methods, how to determine emergency disinfection plans and the status and quality of low-temperature disinfection, and introduced in-depth disinfection work and difficult issues in the dual epidemic situation. He emphasized that disinfection is the top priority in food production, and different disinfection sites should take corresponding disinfection measures, and enterprises should use disinfectants for disinfection rationally.
   The relevant leaders of the Law Enforcement Inspection Bureau of the State Administration for Market Regulation conducted an in-depth interpretation of the Food Safety Law and its implementation regulations. He talked about ten hot spots including the application of”food safety” and”food quality” in the law, the definition of food safety, whether the operation beyond the scope is an unlicensed operation, and the role of”inspection” and”recording” in assuming legal responsibility. Questions to be discussed. In response to the administrative penalties for food production and special legal issues in actual cases, companies are reminded to pay more attention to the application of laws and regulations in response to food cases.
   The relevant leaders of the Laws and Regulations Department of the State Administration for Market Supervision and Administration introduced major cases of meat and meat products nationwide in recent years and related laws and regulations. He separately covered several topics such as regulatory standards, administrative penalties, market supervision systems, and food safety legal systems. An example was given for the departure. He listed the latest laws and regulations involved in the cases cited, and gave detailed explanations and interpretations to the latest relevant laws and regulations.
   This training course focuses on practicality and pertinence, explaining the regulations and standards on food safety law and food safety, and the implementation rules of food safety and food supervision. Announced the problems in the 2020 supervision work, analyzed the”African Swine Fever” and the disinfection work cases under the new crown epidemic and the punishment cases of major food problems. Representatives of enterprises participating in the training exchanged views on current difficulties faced by enterprises and problems to be solved in the training.
   After the meeting, the participating practitioners spoke highly of the event, all of them said they have benefited a lot, and they look forward to continuing to participate in similar trainings in the future to continuously improve their professional skills and enhance inter-industry exchanges.