Monitoring Key Points Analysis of Livestock Products Safety Regulation

Abstract

As the improvement of people's living standard, livestock products including meat, eggs, milk and other animal foods have become the main source of public nutrition intake, and the proportion in food consumption is more and more high. Livestock products consumption is regarded as one of important signs of a country’s or region's economic development and the progress of society. As a kind of fresh products, livestock products have natural characteristics of putrescibility and not easy to save (Li Yang, An Yufa, Gu Chuan 2013) [1], therefore it is prone to problems in the sectors of production, processing, transportation, storage, consumption. Besides, the quality problems of livestock products have been common such as “Water-injected meat”, “quick chicken” and “magdala red” eggs and even some large food enterprises have serious quality problems of products. Therefore, ensuring food safety of livestock products should become the focus of the work of food safety and the research field of Chinese food safety. Wang Panpan (2010) defines the food supply chain for the order of link and operation from primary production to consumers, involving production, processing, distribution, storage and consumption of food and accessories. She thinks there are risk of food safety problems in the link of source, processing, distribution and consumption of food supply chain and should strengthen supervision on the key control points in above links [2]. M. F. Stringer (2007) divided the food supply chain into 27 unit steps and found out 21 essential reasons causing food safety problems, and based on which M. F. Stringer defined the key control points of food safety problems [3]. Bian Linlin (2010) studied game relation among supermarkets, suppliers, consumers and regulators with game theory and got the result that supermarkets play a role in promoting the establishment and development of China's food quality control system and supermarkets should strengthen the supervision and control on supplier and internal staff [4]. Through the researches of agricultural leading enterprises in Hunan Province, combined with the principle of the HACCP, Xie Jingwen (2012) proposed that we should position the key points of supply chain, which is helpful to the whole process monitoring of food supply chain and the establishment of the traceability system for monitoring food [5]. Liu Chang (2012) constructed the food quality and safety SC-RC discriminant and location matrix based on 1460 food safety cases, and analysed the weak links and key control points of food safety in our country with empirical analysis [6]. In summary, domestic and foreign scholars have been carried out on the key control points of food safety and made a lot of research results. But most studies take all food as research object, but location of different food the key control points should also be different and this study intends to analyze the livestock products.