On June 24, a national special seminar on food safety in the condiment industry sponsored by the China Condiment Association was held in Beijing. More than 100 experts and companies from related fields in the condiment industry at home and abroad focused on "How to thoroughly implement the implementation of the Food Safety Law to improve the food safety awareness of the condiment industry in China, prevent the occurrence of food safety accidents in the industry, and promote the health of the industry The theme of "development" was discussed, and for the purpose of carefully sorting out the food safety risk factors in the industry, effectively communicating corresponding solutions, and comprehensively promoting the stable development of the industry, the aim was to formulate and revise food safety standards, import and export food safety, and food safety response. Measures, food production quality management, food safety risk assessment, the use of food additives and nutrition fortifiers and other related food safety issues were studied and discussed. The competent government departments, research institutions and relevant personnel engaged in food safety from Spain, the China National Institute of Technology, the Ministry of Health, the Food and Drug Administration, the Ministry of Industry and Information Technology, the Quality Supervision Bureau, the Ministry of Commerce, the National Standards Committee and other departments participated in the event. Special seminar.

        In the morning meeting, relevant state departments and experts informed the state about food safety policy information and talked about opinions on food safety laws. Liu Ming, a member of the Food Safety Standards Division of the Food Safety Comprehensive Coordination and Sanitation Supervision Bureau of the Ministry of Health, reported the work of the "National Combat against the Illegal Use of Non-Food Substances and Abuse of Food Additives" at the meeting, and introduced to the participants after the introduction of the Food Safety Law Ministry of Health’s plan.

        As the organizer of this special seminar, Wei Xiangyun, executive vice president and director general of the board of directors of the China Condiment Association, delivered a speech, expressing welcome and gratitude to the leading experts. He believes that the status of condiments in the food industry is a bright spot. The number of single products in the industry has decreased while the number of compound seasonings has increased, and the products developed in combination with technology and salty flavors have increased. Therefore, the importance of food safety is just as the name suggests. This seminar led the industry to guide various condiment companies to implement the "Food Safety Law". In fact, it was a mobilization meeting for the "Food Safety Law". At the same time, Liu Ming, Director of the Ministry of Health, Ma Fuxiang, Section Chief of the Quality Supervision and Inspection Bureau, Chen Junshi, Academician of the Chinese Academy of Engineering, and Chen Yaojun, a researcher at the Institute of Nutrition and Food Safety of the Chinese Center for Disease Control and Prevention, etc., also introduced their respective experiences to the participants through this seminar. Field work, research results and work ideas.

        In the afternoon, Professor Isidoro Garcia-Garcia from the University of Cordoba in Spain introduced the current situation, policy information and future plans of European food safety on the topic of the safety of traditional fermented food in Europe; Lee Kum Kee (Xinhui) Sun Shengmei, Manager of Regulations and Standards Department of Food Co., Ltd., Zhang Qiong, Director of Quality Management Department of Shanghai Totole Food Co., Ltd., Liu Zhinong, Manager of Quality Control Center of Sichuan Baoning Vinegar Co., Ltd., Zhou Yingming, Chairman of Chongqing Zhoujunji Hot Pot Food Co., Ltd., Tianjin Chunfa Foods Hao Xuecai, deputy director of the R&D Center of Ingredients Co., Ltd., respectively talked about "food safety first, corporate reputation full of the world", "a discussion on the quality and safety management of food enterprises", "discussion on hidden safety hazards and preventive measures in vinegar production", and "hot pot" The topics of “Improving the Food Safety Management of Basic Materials” and “Building a Food Safety System to Promote the Healthy Development of the Industry” shared the company’s food safety management experience with the participants.

        In the food safety exchange symposium, companies have conducted in-depth exchanges and discussions on food safety related issues, such as food labeling, standard formulation, and relevant regulations on additives.

        Finally, Wei Xiangyun, executive vice president and director general of the China Condiment Association, made a summary of the meeting.

        The holding of this seminar is of great significance to deepen the understanding of the establishment and application of the food safety system in the condiment industry among various enterprises, and to promote the cooperation and exchanges between condiment companies, associations, and governments in this field. The condiment industry has created conditions for mutual recognition in the field of food safety. It is particularly helpful for enterprises to reach a consensus on the application of the concept, research methods and principles of food safety in the condiment industry, establish a platform for exchange of experience among condiment companies, and promote the further development and implementation of the food safety system in the condiment industry. In short, applying the principles of the Food Safety Law to ensure the safety of seasoning products is one of the priorities of the cooperation of seasoning companies in the field of food safety. (Provided by: China Seasoning Association).