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1. Current status of the enterprise

For large food companies: generally established a comprehensive food standardization and compliance department; established an effective food quality and safety assurance system, a strict audit management system for suppliers; in food formulation research and development, label identification, process Control, product testing and other aspects have the awareness and initiative to respect and abide by national laws, regulations and technical standards; attach importance to risk monitoring and quality control in the food production process, advocate controlling food safety risks from the source, and establish a complete product traceability chain, Most of the time, regular food safety risks can be effectively monitored and controlled. For large food companies, the main risk of food safety is the non-traditional food safety risks brought about by the economic benefits of suppliers and the new research and new technologies of food safety, as well as the public opinion risks brought about by food safety incidents. At present, some enterprises have established special food safety risk assessment departments to conduct in-depth research on known food safety risks and to explore and warn of unknown food safety risks. However, because food safety risk assessment work does not directly and directly generate economic returns, it may not receive special attention from leaders.

For small and medium-sized food enterprises: there is no special food standardization and compliance department, most of which are established by the food quality management department, often for the purpose of obtaining qualifications and certification, and passively establishing some food quality management systems, but these systems It only stays at the level of system and document, and has not been effectively implemented in actual production; management of suppliers, production records, and factory inspections are only for the needs of auditing and supervision, and the importance of document preparation is ignored. Implementation and implementation; usually do not have a good sense of quality and safety control, in the face of regulatory inspections and customer audits, often rush to deal with, resulting in poor results.

2. Government regulation

At present, China has initially established a food safety regulatory and standard regulation system. Formed the Health Planning Commission responsible for food safety standards and risk monitoring, the Food and Drug Administration responsible for food production and management, the Ministry of Agriculture responsible for agricultural product quality and safety, the General Administration of Quality Supervision, Inspection and Quarantine responsible for food-related products and import and export food safety regulatory system; The law is the core food safety law and regulation system; it forms a food safety standard system covering the quality specifications, testing methods, labeling, process control and other horizontal limit requirements of food and food additives. The food regulatory system, regulatory system and standard system have initially met the needs of China's current food safety supervision. China has severely cracked down on the abuse of food additives and the illegal addition of non-edible substances. The establishment of the Food Risk Assessment Center is the further scientific construction of China's food safety management system.

However, it should be noted that China's food safety supervision system is still not perfect, which puts more requirements and challenges on the standard and regulatory affairs of enterprises. For example, some food safety standards have not yet been formulated: some food product standards are missing, and the standards for testing methods are missing, which makes enterprises feel at a loss when producing these products and conducting related tests; involving new food materials, new varieties of food additives, etc. The assessment and approval needs to be further improved and strengthened, especially for the material that has no edible history in China. It should be clear as soon as possible and whether it can be used as the judgment and approval process and basis for food raw materials; it involves food production and operation license, food standard implementation, food import and export, etc. The provisions of laws and regulations still have some imprecision, and lack of corresponding explanations or explanations, but the transparency is low, which makes the operability lower. In addition, the current quality of food safety supervision staff is uneven. There is a greater degree of freedom in law enforcement, and there are still differences in the understanding of the same standards and regulations in different regions. These have made food companies tired.

3. Social factors

The development of information technology has further increased the risk of food safety public opinion. The reporting and dissemination of food safety by the Internet, mobile media and traditional media has reached an almost rigorous level. Especially for large food companies, any food safety problems will be infinitely magnified and spread, and because media and other communicators lack proper food safety knowledge, it is easy to cause panic among the people, resulting in a decline in the brand value of food companies. Although some regulatory agencies and industry organizations are now working on food safety knowledge science, this is far from enough to cope with the hype of food safety incidents and the rapid spread of food safety rumors. This also forced companies to establish public relations departments to deal with public opinion risks. At present, enterprises' response to food safety public opinion risks is mainly fire-fighting and clarifying. A small number of companies have carried out food safety science work for the media and the public, but with little success.

The implementation of the Food Safety Law has spawned the growth of the group of professional counterfeiters. They are not trying to help businesses and consumers find real food safety risks, but to make full use of the tenfold compensation system and some loopholes in laws and regulations to make a profit for themselves. At present, most of the points of concern of professional counterfeiters are in the aspect of food labeling, which wastes a lot of social resources and also makes the company waste a lot of energy. This also requires companies to do their work well in terms of compliance with food labeling and other forms.