On the way to a business trip, several people in the same box on the train chatted. When I heard that I was engaged in food, I asked them what kind of food I was eating the safest. How to choose safe and qualified food?
Because the journey is long, everyone talks more deeply. At first I introduced them to a lot of more professional identification methods, but found that it is more difficult for most people to master. On the one hand, there is a lack of professional knowledge, some subtle differences. Hard to distinguish. On the other hand, everyone does not have the time and energy to study these issues. It is impossible to train consumers into half experts!
In fact, there are basically no major mistakes in mastering several principles in life. After all the in-depth exchanges, I have summarized the following principles on the issues that everyone cares about:
First, try to choose the products of well-known large manufacturers.
If you can choose a large manufacturer's products, you will not choose a small manufacturer. If you can choose a manufacturer with good qualifications, you should not choose a small workshop for small traders. Although it is not 100% guaranteed that the quality of a large manufacturer is better than that of a small manufacturer, it is definitely above the average.
1. The quality and safety system of well-known large manufacturers is more complete, and the control of all links affecting quality is more strict and effective. The breakdown of the position of large manufacturers is more clear, and it is unquestionable to specialize the division of labor to improve the average level of operations. And because the treatment is relatively better, it is easier to recruit professional operators.
In addition to conditioning taste and shaping product form, a large part of the production process is a process of utilizing and effectively controlling microorganisms. Microorganisms that are invisible to the naked eye require professional personnel and specialized testing equipment to monitor, adopt a targeted method to control the growth and reproduction of microorganisms, and adopt effective preservation methods to extend the retention period of food. These complicated and technically demanding operations cannot be effectively accomplished without clear division of labor and specialized personnel. It is unthinkable for a team that does not understand Microbiology to do well in the food industry.
2. Due to the scale effect, large manufacturers are more able to regulate the upstream and downstream supply chains. The supplier can be constrained to provide raw materials that meet the requirements. Under the choice of executives with better professionalism, and standardize the implementation of quality standards. Moreover, large enterprise groups that integrate production, supply and marketing will have greater control over quality.
3. Due to the scale and brand effect, large manufacturers have stronger bargaining power for consumers. Therefore, when the upstream and downstream and the cost of production factors increase, the strategy of increasing the price of the product will be selected to ensure the quality of the product, and most small manufacturers will choose to reduce the cost of each link. And this long-term will definitely affect the quality of the product.
4. The accumulated comprehensive investment of large manufacturers will be higher for many years. Once a quality accident occurs, the loss will be even greater. The most sensible choice is to strictly control the quality, not to use inferior raw materials, reduce the quality control cost, and cause more serious losses due to small losses. The economic factor is the fundamental driving force for big manufacturers and big brands to pay more attention to quality and reputation. This should be remembered by consumers.
5. The state's control over qualified production enterprises is the most stringent in history. Since the introduction of the Food Safety Law, our country has started a strict food production enterprise certification system. You may think that it is not a production license, just like a business license is a license. Wrong! The production license is not just a certificate, but a strict production process management system! For example: the SFDA manager buys a bag of food from a manufacturer in the market, according to the date of production of the bag or Batch number, go to the production company to inquire about the control record of this product from raw material procurement to production process (somewhat like a hospital case), including various documents of the supplier, batch test report, the key point of production of the product Control situation, additive usage, factory inspection, etc. Moreover, this production process control must be fully in line with the process that was approved at the time of the official acceptance of the production license. Some people will say that this record can also be cheated! At any time, the official workshop inspection, the market check at any time, as a production enterprise with countless people collaborating, the cost of cheating may be higher than the actual record! Moreover, the SFDA has begun The pilot installed a webcam in the enterprise workshop!
Another point that needs special mention is that the state's control over the use of additives in food production companies is very strict, and an additive list system has been established: in the past, a list of additives that were not allowed to be used was established, and is not allowed in the list. The list of approved additives and the maximum dose standard are now listed. Additives not included in the list should not be used. This completely controls the risk that the company may illegally add additives that the management does not yet know. At the same time, strengthen the function of the city food testing center, monitor the additives of the products produced by the enterprise, and impose the heaviest punishment once it is found that the addition of prohibition or excessive addition is added.
Of course, everything cannot be generalized. The above is only the conclusion of normal enterprises under normal operating conditions. For large enterprises that encounter more serious crises, or to change managers with different high-level management concepts, especially speculators, they may also kill chickens and take eggs in order to cope with temporary crisis or improve their performance. That situation can be noticed. At the same time, if there is too many unspoken rules in an industry, it is difficult to change this unspoken rule based on the power of a company. You should not expect large companies to do better in the quality of this unspoken rule. For example, the Sanlu incident, the longevity vaccine incident, pesticide residues and so on.
Small workshops and small traders, due to the large number of employees and decentralized operations, are relatively difficult to supervise on the one hand. On the other hand, its own regulatory standards are different. Because the food production seems to be a simple industry (it is simple because we cook every day, it is commonplace. But the long-term maintenance of large-scale production of food and the kitchen kitchen is not an order of magnitude). It involves multidisciplinary and complex disciplinary systems such as microbiology, biochemistry, nutrition, food processing technology, and mechanical equipment. If you are just making a meal, you can rely on experience to not care about science, but if you want to produce a product that has a long-term nutritional and safety requirements, especially innovative products, you don’t understand anything. It’s amazing. As a small workshop for several people and even a small trader, you are asking him to reach this level, which is obviously unrealistic. And the government is also facing a lot of employment and stability pressure. So it is not difficult to understand that a regulated production company is repeatedly punished when it is reviewed, and a dirty and messy street vendor is unsupervised.
Second, try to choose brands as well as big brand products.
The establishment of an influential brand in a certain region or multiple regions and even the whole country is a complicated system and a long process. The human, material and time costs involved are very large.
1. The reason why a brand can be established is to develop on the basis of good reputation. If you want to be big in business, you don't have better quality and service than competitors of the same scale, how can you stand out from the crowd. Without the good quality as the basis, the era of pure advertising investment can make the brand effect has passed. A brand with 5-10 years of cost is very large. No company or boss will be willing to hurt the brand that has worked hard for a short time.
What brand is, brand is the trust of consumers. A brand with a good reputation, the benefits to the company is good sales force, a certain product premium (higher than the price of the peers without brand power). These market advantages and counter-processes promote brand companies to pay more attention to product quality and strive to maintain a good brand image.
2, a product with brand power, its sales will often be significantly greater than similar products on the market. This gives it a scale effect. Either the brand enterprise itself is the production plant, or the brand enterprise has the dominant production and processing control rights. These have enabled the brand companies to have the same production scale effect and control over product quality as the aforementioned large manufacturers.
Third, try to choose the chain enterprise products.
This is easier to understand: chain companies generally have a dual effect of brand and scale production. It is no longer exhaustive here.
4. Try to choose a product with a shorter retention period if conditions permit. But if you choose a packaged product, don't choose bulk food.
As mentioned earlier, the key to food production is the process of using and controlling microorganisms. To put it simply, the retention period of the food is completely determined by the microorganisms. In order to improve the retention period of food, it is usually adopted to control the microbial content in the production environment, sterilize the product, add preservatives, or use three methods. The first method usually fails to achieve the food retention period required daily, so it combines the second or third method. The method of sterilizing the product will more or less lose some of the nutrients in the food. The third method adds preservatives, and everyone knows that as the dose increases, it will also have an adverse effect on the human body. On the other hand, even if the three methods are combined, the product cannot be absolutely sterile, otherwise the product will never deteriorate (the deterioration of the food is the result of the reproduction of harmful bacteria). The product is not a chemically stable process from the factory to the near-term retention period. It is a quantitative process of bacterial reproduction, but it reaches a technical critical point near the retention period. Therefore, the nutritional value of food will also change with time. In theory, the shorter the time of delivery, the higher the nutritional value, which is the fresher people often say.
For products with short retention period, it is often necessary to adopt a sterilization method that is easier to maintain the cost of nutrition, or to reduce the addition or even the addition of preservatives. For example, the pasteurization method is quite different from the high-temperature sterilization method in maintaining the nutrient content of milk. Low-temperature ham (cured at 76 degrees), although it is a 30-60-day retention period, is certainly not the same as the nutritional value of high-temperature ham (127-degree sterilization) for one year.
But why do you say that it is conditional? Because although the short-term product has the highest nutritional value at the factory, its storage requirements are relatively very demanding. The general requirement is stable low temperature or other temperature and humidity conditions such as 0-4 degrees, and the nutritional value can be maintained and not deteriorated during the retention period. Otherwise, its deterioration will be faster, nutrient loss will be more serious, and even improper preservation will be more harmful to the human body. Therefore, I often say that in most cities in China, the cold chain is still not perfect. It can even be said that in the strict sense, there are not many cold chains that meet the requirements. Blind pursuit of chilled meat is often not as effective as frozen meat. Phenomenon exceeding the standard, meat spoilage and other phenomena, is not uncommon in the fresh meat market.
At present, in China, low-temperature ham, some cities, such as pasteurized milk and other types of products, the short-term retention period of the product cold chain conditions are relatively mature.
However, the hygiene situation is worrying on the cooked food products produced on site. This is not good news for the majority of people who like to make products on the spot, bulk food. By the same token, the products that have just been heated and matured are of course the freshest and the most nutritious, which is just like cooking for the family. But the problem is that under the premise of contradiction between production speed and sales progress, who can completely guarantee that all products are just fresh or fresh in the recent time? Exposure to bulk foods in crowded shopping malls or even open-air markets, if microbes can It’s strange to not exceed the standard! Here the old Yangguan is no longer alarmist. According to my emphasis, you should think about it yourself! I just build your choice of on-site production products and bulk foods. In addition, special attention should be paid to timely consumption after being sold back, and good storage conditions (low temperature storage) are given.
5. Products with a production effect should try to choose the origin.
Xinjiang's grapes, Yunnan's expensive peppers, Ningxia's oysters, Inner Mongolia's mutton... Although not absolute, the average quality is better than other places of origin.
Whether it is a plant or an animal, the natural conditions such as soil, air, vegetation, climate, etc., which have survived, have an important impact on it. Coupled with the humanities conditions everywhere, it has created a wealth of local specialties throughout China. Therefore, the origin effect of agricultural and livestock products is real and cannot be ignored. This aspect is more complicated to talk about. In the follow-up article, the old priest will have more articles to describe this aspect. Due to space limitations, I will not say more!
In short, although in the current market conditions, it is not an easy task to choose a good food in your heart, but according to the above principles of the old sheep officer, it will not make your food basket a big problem! Not the most cost-effective, but definitely the lowest risk factor.
X-Ray Protection,Medical X-Ray Films Powder,Developer And Fixer Powder,X-Ray Films Powder
Ningbo Cland Medical Instruments Co., Ltd. , http://www.ruipumedical.com