Current Situation and Suggestions for the Management of Baked Food Safety in China

doi:10.7506/spkx1002-6630-201121063

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (21): 311-317.doi: 10.7506/spkx1002-6630-201121063

• Reviews • Previous Articles Next Articles

Current Situation and Suggestions for the Management of Baked Food Safety in China

DUAN Wen-feng，PENG Ya-feng*，LIN Yi-kan

(Shanghai Institute of Quality Inspection and Technical Research, National Center of Supervision and Inspection on Food Products Quality (Shanghai), Shanghai 200233, China)

Received:2018-06-20 Revised:2018-06-20 Online:2011-11-15 Published:2011-11-11

Abstract

Abstract: In this article, the current situation of baked food safety in China is introduced. The situation of food safety management for baked food trade in China is deeply analyzed on the basis of following aspects: the food safety legal system, the food safety management institutions, the construction of food safety standards and food safety inspection technologies. The suggestion that the management of bakery food safety should be strengthened is proposed.

Key words: baked food, food safety, management, suggestion

CLC Number:

TS207.7

DUAN Wen-feng，PENG Ya-feng，LIN Yi-kan. Current Situation and Suggestions for the Management of Baked Food Safety in China[J]. FOOD SCIENCE, 2011, 32(21): 311-317.

[1]	YANG Huixuan, LUO Xin, ZHU Lixian, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng, ZHANG Yimin. Progress in Application of Bacteriophages in Control of Meatborne Pathogens [J]. FOOD SCIENCE, 2021, 42(9): 293-301.
[2]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[3]	CHEN Mo, ZHANG Jingxiang, HU Enhua, WU Linhai, ZHANG Yi. Data Mining Model for Food Safety Incidents Based on Structural Analysis and Semantic Similarity [J]. FOOD SCIENCE, 2021, 42(7): 35-44.
[4]	LANG Chenxiao, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei, YANG Xiaoyin, HAN Guangxing, LUO Xin, DONG Pengcheng. Acid Tolerance Response of Salmonella in Beef and Its Formation Mechanism during Chilled Storage [J]. FOOD SCIENCE, 2021, 42(6): 68-74.
[5]	LUO Jingyang, LU Baiyi. Research and Analysis of Food Big Data Technology Based on Bibliometrics [J]. FOOD SCIENCE, 2021, 42(5): 278-287.
[6]	LIU Na, CAO Qiang, XIAO Yushi, HUANG Rong, CHENG Lei, LIU Huan, HAN Gang, LI Jincheng, LI Menglong, WU Lidong. Recent Progress of Sensors Based on Dopamine and Its Derivatives in Food Safety Rapid Detection [J]. FOOD SCIENCE, 2021, 42(5): 332-339.
[7]	WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun. Establishment of a Rapid Detection System for Cronobacter spp. [J]. FOOD SCIENCE, 2021, 42(16): 286-292.
[8]	WANG Shouwei, SUN Baoguo, LI Shilei, LI Yushuang, SUN Jinyuan, LI Yingying. Development Status and Strategic Thinking of Cultivated Meat [J]. FOOD SCIENCE, 2021, 42(15): 1-9.
[9]	LI Wenhua. Analysis of Legal Issues on Collaborative Management of Health Food Safety in China [J]. FOOD SCIENCE, 2021, 42(13): 360-369.
[10]	XU Xiuli, YAO Guihong, NIE Xuemei, CUI Dongwei, ZHANG Feng. Comparative Analysis of Regulations and Standards for Milk and Dairy Products in China and Abroad with Respect to Main Quality Indices [J]. FOOD SCIENCE, 2021, 42(11): 304-312.
[11]	LU Lei, XU Yuanyuan, YANG Jiao, REN Shan. Role of Talent Training and Discipline Construction in Improving Food Safety Governance Systems [J]. FOOD SCIENCE, 2021, 42(11): 356-364.
[12]	GAO Yanan, WANG Wenqian, WANG Jianxin. A Food Safety Risk Prewarning Model Using LightGBM Integrated with Fuzzy Hierarchy Partition: A Case Study for Meat Products [J]. FOOD SCIENCE, 2021, 42(1): 197-207.
[13]	CHEN Jiani, CHEN Yongfa. Interaction between Central and Local Governments for Food Safety Governance in Australia and Its Enlightenment to China [J]. FOOD SCIENCE, 2021, 42(1): 313-318.
[14]	DONG Yunfeng, ZHANG Xin, XU Jiping, WANG Xiaoyi, KONG Jianlei, SUN Pengcheng. Blockchain-Based Traceability Model for Grains and Oils Whole Supply Chain [J]. FOOD SCIENCE, 2020, 41(9): 30-36.
[15]	WANG Rong, XU Zhou, CHEN Yanqiu, CHEN Maolong, ZHU Yingyue, DING Li, CHENG Yunhui. Progress in Application of Magnetic Relaxation Switch Nanosensor in Food Safety Detection [J]. FOOD SCIENCE, 2020, 41(9): 263-268.

Current Situation and Suggestions for the Management of Baked Food Safety in China

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments