Analysis of special follow-up evaluation of oils and fats in national food safety standards from 2019 to 2021

Abstract

ObjectiveTo provide references for the formulation and revision of corresponding food standards and further improvement of China’s national food safety standard system， the implementation of national food safety standards for oils and fats was understood， and the suggestions and opinions in the implementation of food safety standards was collected.MethodsThe standard follow-up evaluation was carried out by means of enterprise background investigation， questionnaire survey， on-site investigation and expert consultation. Food production and marketing enterprises， supervision institutes， inspection and testing institutions， industry associations， and relevant scientific research institutes from Shanghai， Guangdong， Hebei， Jiangxi， Guangxi and Ningxia were selected as the subjects for questionnaire and on-site investigation. Collect the problems encountered in the implementation of product standards， specification， examination method standards， and general standards， as well as suggestions on the revision of standards and system construction.ResultsFrom 2019 to 2021， a total of 3 097 special follow-up evaluation questionnaires were issued， 1 348 valid questionnaires were recovered， the recovery rate was 43.53%. 183 enterprises were surveyed on the spot， and 72 valid opinions and suggestions were collected. Generally speaking， the respondents have a high degree of recognition of the national food safety standards for oils and fats， and the suggestions mainly focus on “improving food classification and definition” and “increasing or improving technical indicators”.ConclusionThe implementation of national food safety standards for oils and fats is satisfactory， but it is necessary to improve the terminology definitions and technical requirements of relevant standards.

Keywords

• national food safety standards
• follow-up evaluation
• oils and fats