Huazhong Agricultural University Food Knowledge Preaching Entering the Market Supervision Bureau of Yiling District, Yichang City

At 9 am on July 7th, the School of Food Science and Technology of Huazhong Agricultural University went to Yichang Summer Social Practice Team in the 202 conference room of Yiling District Market Supervision Bureau, Yichang City, Hubei Province to carry out the "Secret of Food Tags" on the topic of the local businessmen. Activity. Sun Shaohua, chief engineer of the Yiling District Market Supervision Bureau, and Deng Zijuan, director of the Food Circulation Supervision Stocks of the Yiling District Market Supervision Bureau, were invited to attend. This event consists of an offline venue and thirteen online venues. The two are carried out simultaneously, with a total of more than 120 people participating. Zhang Yan, a member of the Practice Group, said.

At the beginning of the event, Zhang Ye told the staff of the staff for the importance of food label compliance with the food labeling case as the entry point. Subsequently, she introduced the meaning, functions and practical applications of various labels on the food packaging bag from four aspects: food name, ingredient list, nutritional component table and other logo.

Team lecturer to preach

"Why do some foods can not be marked with the shelf life, can they be kept permanently?" In response to the problem of unparalleled impact periods that most people have, Zhang Ye explained that because these foods with a shelf life "exemption" themselves have a bactericidal and bactericidal effects itself It makes it difficult for the microorganisms to deteriorate in it, so exempting its labeling period will not endanger consumers' health.

In addition, for the standardized problems of the ingredients table that the staff cares about, she attributes the problem to five categories: name, ingredients and raw materials, sequences, actual usage and food additives. During the explanation process, she focused on explaining why the raw materials in the ingredient table should be marked according to the amount of their content from high to low, and emphasized that "in the production process, if the enterprise is added, the ingredients containing characteristics are added, regardless of whether it is characterized by characteristics, regardless of whether it is added with characteristics, regardless of whether it is added, regardless of whether it is added, regardless of the ingredients, regardless of whether it is added, regardless of the ingredients, regardless of whether it is added, regardless of the ingredients, regardless of whether it is added, regardless of whether How much, the quantitative sign should be cope with its content. "

In the end, in order to facilitate everyone's memory, Zhang Ye summarized the main content of the preaching in the form of a smooth form, and reminded all of the mall practitioners to keep in mind the knowledge of food labels and clarify their duties.

Event participants listen to lectures

Deng Zijuan said that many businesses in Yiling District are currently facing the problem of "professional counterfeiters" complaints, so they carefully school the shelf life, storage conditions and ingredients tables on food labels, to ensure improvement of product quality, standardize food market behavior, guarantee consumer rights and interests Food and purchase of food for the majority of residents plays a major role. It is hoped that through this lecture, food labels can enter people's vision, allow food safety knowledge to enter millions of households, and make the concept of food health really deeply rooted. (Text/Zhao Ruotong Picture/Yang Zhe)

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