Taking Other Kinds Of Tea As An Example, The Management Methods And Safety Of Local Specialty Foods Are Studied

Background:Our country is extremely rich in resources and has a long history of culture.Since ancient times,we have been learning and mastering the use of various plants and animals,and the concept of "food and medicine from the same source" was born.At the same time,the acceptance of "medicinal food"is very high due to the influence of the basic theory of Chinese medicine in China.The popularity of the food industry in China has also been boosted by the culture of health and wellness.However,the vast geographical area and large population is a natural barrier to the spread of culture.In many parts of the country,there is a category of food products with strong regional characteristics and traditional eating habits that exist only in some regions or ethnic groups,which are categorised as "local specialties".As our people are accustomed to pursuing health and keeping away from illness,these local specialties often have special effects on health and wellness.However,there are often difficulties in regulating these local specialities,as their health benefits are often accompanied by complex pharmacological activities,which may pose potential health risks;and while long-term consumption habits may prove the safety of these substances,this does not mean that safety risks do not exist.In addition,many of these foods are consumed in different regions and by different ethnic groups,either as ingredients with local uniqueness or by using traditional techniques to process the food.The country's long history has brought with it a rich culture that also includes countless local specialities.For this reason,the National Health Council has given the authority to regulate local specialties to the local level in order to regulate them more efficiently and flexibly.However,the regulations on local specialties are not yet complete,which may cause confusion,especially when it comes to the safety of local specialties,which are of "medicinal and culinary origin".In order to avoid adverse effects on public health,there is a need to maintain flexibility in the regulation of local speciality foods that are"of the same origin as medicine",recognising that their traditional eating habits can prove their safety,and to establish local food safety standards in a timely manner to control their possible impact.It is therefore a common aspiration of the people that the policy on local specialities should be improved as soon as possible and that the safety risks need to be addressed as soon as possible.Objective:Analyses relevant local speciality food regulations and discusses ways to improve the management of local speciality foods and methods to evaluate the safety of local speciality foods of the same origin as medicine and food.Methods:Using the literature research method,we analyse the existing problems and explore ways to improve the regulations of local speciality foods,taking into account the current situation of the regulations and applications of local speciality foods.The fuzzy comprehensive evaluation method combined with the entropy weight method was tried to construct the safety evaluation model and conduct safety evaluation.Results:The problem of ambiguity in the concept of local speciality foods is explored and an attempt is made to propose the concept of local speciality foods.The existing problems in the management of local speciality foods,especially those of medicinal and food origin,are analysed and suggestions are made to address the problems.A preliminary model for evaluating the safety of local speciality foods is established,which can be used to initially evaluate the safety of a local speciality food through its development and current situation.Conclusion:It is proposed that the concept of "food with local characteristics"should be summarised as food products that have been traditionally consumed in some regions of China for more than 30 years and are produced from locally specific food ingredients or using traditional techniques,including food products that are not yet covered by existing food safety indicators or requirements of national food safety standards.In particular,"traditional food habits" are defined as the process by which a food product has been continuously produced and operated as part of the daily diet of a certain size of population in some regions of the country for more than 30 years.As for some of the problems that exist in the current application of China's local speciality food policy,the author suggests that:(1)the relevant national departments can strengthen their supervision of local governments and build more complete and perfect laws and regulations,and that each local area can formulate,as early as possible,production licensing rules relating to local speciality foods and local food safety local standards management measures of a local nature,in order to promote the development of local food safety standards.A catalogue of local speciality foods can also be appropriately established where there is capacity;(2)National or local health and hygiene departments can appropriately clarify or emphasise the links between local speciality foods and other food regulations(e.g.new food ingredients,foods of medicinal origin,etc.),so that local management departments and producers and food industry practitioners can understand the regulations more clearly;(3)The relevant departments of each local government can include local speciality foods as(3)The relevant local government departments can make local speciality foods a priority sampling item and exclude those varieties or producers with high safety and good quality control;(4)Focus on exploring the "medicinal food definition" and safety evaluation methods for local speciality foods of medicinal food origin that are suitable for China's situation.Finally,a food safety evaluation method for local specialties was established,which allows for a preliminary evaluation of the safety of foods.