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现场管理（Site management） Basic knowledge of food safety issues Author: anonymous source: China Consumer Association updated: 2008 16 March 04 (a) food safety refers to: the food according to their original use production and / or consumption will cause damage to consumers a guarantee, the food safety that food should not contain any possible damage or threat to human health or physical factors. It is impossible to ask for absolute food safety. Food safety, in general, refers to relative safety. It refers to the actual certainty that a food or ingredient does not cause health damage in a reasonable manner and under normal consumption. In the premise of effective control of food harmful substances or toxic substances content, all food is safe, but also depends on the rationality of food production, food, proper quantity, some internal conditions and their own food. (two) since 1980s, due to the impact of chemical pollution and a series of food raw materials of mad cow disease, foot-and-mouth disease and natural toxins, application of genetic engineering technology, and antibiotics in animal husbandry, food safety has become a focus problem of the whole world. Food safety has become a major concern for consumers in the twenty-first Century. Food safety problems are mainly concentrated in the following aspects: microbial hazards, chemical hazards, biological toxins, food adulteration and genetic engineering food safety issues. Food safety hazards: Cultivation of agricultural products using the hazards of pesticides and fertilizers, veterinary drugs caused by aquaculture production process; crop harvesting, storage or improper transportation, mildew or microbial contamination; food processing, storage or improper transportation, again food additives, heavy metals, microbial pollution, food spoilage. Pesticides in vegetables, organophosphorus pesticide residues; nitrate fertilizer in the mouth and stomach bacteria and reduced to nitrite; poultry and fish in a large number of