What are the basic hygiene requirements of food?

Article 6 of the Food Hygiene Law clearly stipulates that "food should be non-toxic, harmless, meet nutritional requirements, and have corresponding sensory characteristics such as color, fragrance and obscenity". Its significance lies in:

The first is the safety of food, that is, "food should be non-toxic and harmless." "Non-toxic and harmless" means that normal people eat edible food under normal diet conditions and will not cause harm to human body. Non-toxic and harmless is not absolute. Food is allowed to contain a small amount of toxic and harmful substances, but it shall not exceed the limit of toxic and harmful substances stipulated by the national food hygiene standards. When judging whether food is non-toxic and harmless, it is necessary to exclude some people with allergies from eating certain foods or other side effects.

The second is to "meet the nutritional requirements that should be met". Nutritional requirements should include not only the contents of protein, fat, carbohydrate, vitamins, minerals and other nutrients required by human metabolism, but also the digestion and absorption rate of food and its role in maintaining normal physiological functions.

Thirdly, "it has corresponding sensory traits such as color, fragrance and obscenity". The corresponding color, aroma and taste refer to the color, aroma and taste that food should have after processing, and also include the clarity and turbidity of various foods, soft, hard, loose, tight, elastic, tough, sticky, slippery, dry and wet properties and states that can be judged by human sensory organs.

Hygiene of food raw materials and semi-finished products;

There are many kinds of raw materials (including auxiliary materials and food additives) used in food processing, and their properties and characteristics are different, but the general requirements for food raw materials are the same, that is, they must meet the corresponding hygienic standards and requirements, which is the fundamental measure to ensure the hygienic quality of finished products. When purchasing food raw materials, you must obtain inspection certificate or laboratory test sheet, and when purchasing livestock and poultry meat raw materials, you must obtain quarantine certificate or veterinary inspection certificate.