1, products with more certified enterprises.
2. The qualified rate of supervision and inspection products is low
3. Dairy products
4. Regional key foods
The risks mainly lie in:
First, enterprises are not strict with raw materials, which leads to food additives that should not be used in raw materials;
Second, the identification label is incorrect;
Third, the production conditions and sanitary conditions of enterprises are relatively poor.
Small workshop risk points:
First, the distribution is scattered, the number of employees is small, the production conditions are simple, and the supervision is difficult. Second, the lack of access threshold, food quality and safety can not be guaranteed.
Third, the urban-rural fringe is a high incidence area of food quality problems, and there may be black dens and black workshops that produce fake and shoddy food, which has great hidden dangers in food quality and safety.
(2) Liability risk of food production supervision.
1. Grasp the risk of untimely policy requirements. There are many food laws and regulations in recent years, so we must collect, study and master them in time. The current laws and regulations are not thoroughly studied and mastered, the regulatory responsibilities entrusted by laws and regulations are not clear, and the awareness and ability to avoid liability risks are not strong, which leads to problems in supervision.
2. Risk of failing to supervise and inspect food production enterprises in accordance with existing laws, regulations and relevant provisions. The inspection of food enterprises shall be carried out in accordance with the regulations on supervision and inspection of the implementation of the main responsibility for quality and safety of food production and processing enterprises. (including failure to formulate a food safety supervision and inspection plan, failure to implement supervision and inspection according to law, failure to deal with illegal acts found in supervision and inspection, and failure to revoke and revoke the production license of enterprises that no longer maintain the conditions for obtaining evidence according to procedures).
3. Risk of failing to implement food sampling inspection according to relevant regulations. The Provincial Bureau of Sampling and Post-processing has specific provisions on the standards of food sampling inspection and post-processing in Shanxi Province (including the failure to formulate the work plan of food sampling inspection, illegal acts in sampling, inspection and results release, and inadequate post-processing measures).
4. The risk of failing to take targeted measures and report in time the major regional and industrial food safety hazards (including hidden rules) and relatively concentrated food safety complaints within the jurisdiction.
5. The risk that food safety problems discovered through supervision and inspection, sampling inspection, complaints and reports, media exposure, and assignments by superiors are not formulated in time and effectively handled.
(3) External environment
The risk of media exposure hype. Generally speaking, there are three aspects: first, the enterprise environment is dirty, chaotic and poor (as a food enterprise, environmental hygiene must be paid attention to); Second, the product quality is unqualified, and now the results of supervision and spot checks are published online, especially the unqualified quality of large enterprises is more likely to be speculated; The third is our supervision. Problems in enterprises will make journalists catch up with our regulatory issues.
Risks of reporting by professional whistleblowers. Food safety laws and regulations stipulate ten times compensation, and now our province has introduced a food reward reporting method, and more and more professional whistleblowers have reported complaints. Require investigation according to law, demand ten times compensation, and demand the implementation of reporting rewards. They generally don't spend inspection fees to check the quality of products. There are three main aspects of reporting: first, product identification; The second is to add substances that should not be added in ordinary food. Articles that can be used for health food cannot be used for ordinary food. They will look at the food label ingredient list and compare it. The third type is unlicensed production, which can be found online by certified enterprises now. If not found, it will be reported as unlicensed production. Therefore, we attach importance to product labeling. In this case, we should pay close attention to implementation, grasp the situation and reply in time. If the deadline is exceeded, there is still the risk of reconsideration.
Second, the causes of food safety risks
(A) the main responsibility of enterprise quality and safety is not implemented
It is mainly manifested in the fact that the managers of individual enterprises have a weak awareness of quality and safety and are not clear about the obligations and responsibilities of enterprises stipulated by laws and regulations. I don't even know the quality and safety management system of the enterprise itself, and I copy the system of my peers mechanically, just for the purpose of obtaining the production license. Once I get it, I will be put aside. For example, in the process of production and processing, the sanitary environment is poor, the processing instruments have no protective measures such as sanitation and disinfection, the products are not inspected in batches according to the regulations, and the unqualified products are released without treatment.
(2) Profit-driven enterprises take risks.
Analyzing the food safety incidents exposed in recent years, we can easily find that the lack of honesty and morality is the main factor leading to frequent food safety incidents. A few enterprises, especially small self-employed, are driven by interests and take risks. In order to get enough profits, regardless of other people's health, they wantonly manufacture and sell fake and shoddy products, and even overuse food additives or add non-edible substances in food. For example, the "dyed steamed bread" incident in Shanghai last year and the "poison capsule" incident this year.
(c) The "scientific and technological content" of products is too high and the standards are backward.
Such as food additives. Today, the food industry has reached a "taste" agreement with consumers. In order to cater to the so-called "perfect consumption" psychology of consumers, some enterprises illegally add non-edible substances and abuse food additives in the production process. Even primary agricultural products, as raw materials for food production and processing, are so-called "science" in the process of planting and breeding.
(4) The regulatory resources do not match the regulatory tasks undertaken.
First, individual grass-roots supervisors have a weak sense of subjective responsibility and professional and technical ability, which leads to the supervision and inspection of enterprises becoming a mere formality, environmental sanitation inspection, and supervision work can not find essential problems. Second, the resources and intensity of supervision are not commensurate with the reality of major grain provinces, and there are still shortcomings in the supervision institutions, personnel, funds and equipment support of grass-roots bureaus.