On September 25th, the National Health Commission, together with the State Administration for Market Regulation, released 32 national food safety standards and 2 standard revision forms to further improve the national food safety standard system from farmland to dining tables, from raw materials to final products, and from the general population to specific populations. As of now, China has issued a total of 1725 national food safety standards, including over 23000 indicators and covering more than 340 food categories. Regarding social concerns, the reporter interviewed experts in the relevant field. As the fundamental standard for food production process management in China, the newly revised "General Hygiene Specification for Food Production" introduces more rigorous and detailed management requirements. Systematically improve and enhance the risk management of the food production process from seven aspects, including the management of allergens and the control of parasites, "said Wang Jun, a researcher at the National Food Safety Risk Assessment Center. Food allergies are an important factor affecting consumer health, and severe food allergies can be life-threatening. Regarding this, Li Yu, Chief Engineer of the China Food Industry Association, introduced that the newly revised "General Hygiene Standards for Food Production" encourage the analysis, identification, and accurate recording of allergens in food based on the evaluation of food formulas, raw materials, production processes, and procedures; Encourage measures such as product research and development, equipment design, food safety management, tool management, production management, production process labeling management, and storage and transportation management to reduce the risk of cross contamination of food with allergens. With the rapid development of railway transportation, the number of tourists choosing railway travel is increasing. In response to concerns such as "whether the heating process of packaging materials heated by microwave and other methods will affect food safety" and "whether there is a threshold for manufacturers providing train food", the newly released "Hygiene Standards for Railway Passenger Train Catering Services" stipulate that a unified procurement and procurement system should be established for the purchase of raw materials, semi-finished products, and finished products for dining cars; Establish an evaluation system for food suppliers and purchase food provided by qualified suppliers; Packaging materials that require heating by microwave or other methods should not affect food safety during the heating process. Currently, drinking dairy products has become a daily routine for many consumers. The acidity of raw milk is one of the important indicators for measuring the freshness of raw milk, and the sterilization lactic acid degree is directly affected by the raw lactic acid degree. "Li Yu introduced that this revision mainly focuses on the acidity of both, which is conducive to better ensuring the safety and quality of dairy products and providing consumers with higher quality dairy products. In recent years, the application of silicone rubber products has become increasingly widespread, such as tableware, kitchenware, and baby products. The revised silicone rubber standard has added a limit index for "volatile substances" and its supporting testing methods, and tightened the testing requirements for some existing indicators to better protect consumer health. The inspection method is the key to verifying whether the standard is scientifically implemented. This time, 12 new inspection method standards have been released, including inspection methods for food additives, food nutrition fortifiers, nutritional components, pollutants, food contact materials and products, as well as inspection methods for Campylobacter jejuni and Campylobacter coli, Clostridium botulinum toxin producing bacteria and botulinum toxin testing, and neurodevelopmental toxicity testing. In the view of Xiao Jing, a researcher at the National Food Safety Risk Assessment Center, this further expansion of the testing scope, optimization of testing steps, addition of testing methods, improvement of the applicability and operability of standards, and supplementation of inspection methods required for supervision can effectively assist in food supervision. (New Society)