An analytical overview of the composition and characteristics of China's food safety standards

被引：0
|
作者：
Liu, Chen [2 ,3 ,4 ]
Wang, Nan [2 ]
Liu, Ling-Xiao [5 ]
Zhang, Ying-Yuan [6 ]
Liu, Yun-Guo [1 ,3 ]
机构：
[1] Linyi Univ, Coll Life Sci, Linyi 276005, Peoples R China
[2] Tianjin Univ Sci & Technol, Coll Biotechnol, Tianjin, Peoples R China
[3] Linyi Univ, Coll Life Sci, Linyi, Peoples R China
[4] Zhejiang Univ, Shandong Linyi Inst Modern Agr, Linyi, Peoples R China
[5] Linyi Acad Agr Sci, Linyi, Peoples R China
[6] Linyi Technician Inst, Linyi, Peoples R China
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 06期
关键词：
food; standards; health codes; policy; quality; CONTAMINANTS; ORGANIZATION; PRODUCTS; ADOPTION;
D O I：
10.1002/jsfa.13262
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
This paper discusses the framework of China's food safety standards and provides a brief overview of the problems and developmental characteristics of food safety in China. The composition and characteristics of China's food safety standards are revealed by an analysis of the changes in China's general food standards, an overview of the characteristics of the hygiene requirements in the production and operation process, and an introduction to food product and test method standards. In conclusion, Chinese food safety standards are still being improved, but they must also be effectively implemented and followed up in real time in order to continuously improve the quality of food and reduce food safety incidents. (c) 2024 Society of Chemical Industry.
引用
收藏
页码：3197 / 3205
页数：9
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