酱油、食醋食品安全国家标准实施存在问题和监管对策

Problems and supervisory counter measures in the implementation of national food safety standards for soy sauce and vinegar

近年来,调味品行业蓬勃发展,酱油、食醋作为重要的传统调味品,行业规模和产销量均位居调味品行业前列,行业发展潜力巨大。但由于整体产业素质不高,企业履行食品安全主体责任意识和能力参差不齐,少数企业不能严格按照食品安全法律法规和食品安全标准组织生产经营活动,个别企业制假掺假行为仍未杜绝。2018年6月21日,国家卫生健康委、国家市场监管总局发布了GB 2717—2018《食品安全国家标准酱油》、GB 2719—2018《食品安全国家标准食醋》(以下简称“新国标”),于2019年12月21日正式实施。2项新国标实施以来,监管部门采取了一系列行动贯彻落实新国标,酱油、食醋产品质量明显提升,对产业发展产生积极影响。该文旨在对比分析酱油、食醋新旧国标的区别,结合新国标实施以来的监管情况,分析新国标实施过程中存在的一些困难和问题,对进一步加强质量安全监管、推动调味品产业高质量发展提出对策建议。

In recent years,the condiment industry has developed vigorously.Soy sauce and vinegar,as important traditional condiments,rank in the forefront of the condiment industry in terms of industry scale and production and sales volume,with huge development potential.However,due to the low quality of the industry as a whole,the consciousness and ability of enterprises to fulfill the responsibility of food safety are uneven.A handful of enterprises cannot organize production and operation activities strictly in accordance with food safety laws and regulations and food safety standards,and fraud and adulteration of individual enterprise have not been eliminated.On June 21,2018,the National Health Commission of the People’s Republic of China and the State Administration for Market Regulation issued GB 2717-2018 National Standard for Food Safety Soy Sauce and GB 2719-2018 National Standard for Food Safety Vinegar(hereinafter referred to as the"new national standard"),it was officially implemented on December 21,2019.Since the implementation of the two new national standards,the supervisory departments have taken a series of regulatory actions,and the quality of soy sauce and vinegar products has been significantly improved,which has a positive impact on industrial development.This paper aims to compare and analyze the differences between the new and old national standards for soy sauce and vinegar.Combined with the supervisory situation since the implementation of the new national standard to analyze difficulties and problems in the implementation of the new national standard.Suggestions were put forward to further strengthen the quality and safety supervision,and promote the high-quality development of the condiment industry.