How are food hygiene standards established?

. "Food hygiene standards" refer to the overall requirements of the Food Hygiene Law for the production and operation of food and the hygiene indicators that must be met for the production and sale of a certain type of food. It generally refers to the maximum allowable amount of fungi, impurities or pollutants in food. Main and complementary foods intended for infants and young children must also meet specific nutritional and hygienic standards. Food hygiene standards can be divided into national standards, departmental standards and local standards. National health standards are formulated or approved and issued by the health administrative department of the State Council. Local health standards are formulated by the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government and reported to the health administrative department of the State Council and the standardization administrative department of the State Council for filing. The food production and operation department or food production and operation enterprise may, with the consent of the health administrative department at the same level, include health indicators in product quality standards. Any food that meets hygienic standards is a qualified product, and any food that does not meet hygienic standards may constitute this crime. According to Article 9 of the Food Hygiene Law, the following foods are foods that do not meet food hygiene standards:

1, putrefaction, rancid oil, mildew, insect infestation, filth, mixed with foreign matter or other abnormal sensory properties, which may be harmful to human health.

2. Contains toxic or harmful substances or is contaminated by toxic and harmful substances, which may be harmful to human health.

3. Contains pathogenic parasites and microorganisms, or the content of microbial toxins exceeds national standards.

4. Meat and its products that have not undergone veterinary health inspection or failed to pass the inspection.

5. Poultry, beasts, livestock, aquatic products and their products that died of illness, poisoning or whose cause of death is unknown.

6. The container and packaging are dirty, severely damaged, or the transportation vehicle is unclean, causing contamination.

7. Adulterated, fake or counterfeit, affecting nutrition and hygiene.

8. Processing with non-food raw materials, adding non-food chemicals, or treating non-food as food.

9. The shelf life has expired.

10. For special needs such as disease prevention, the health administrative department of the State Council or the people's government of a province, autonomous region, or municipality directly under the Central Government has specifically prohibited the sale.

l1, containing additives and residual pesticides that have not been approved by the health administrative department of the State Council.

12. Others that do not meet food hygiene standards and hygiene requirements.