Food safety is achieved through strict supervision.

The newly revised Food Safety Law has been in effect for one year. The new law has put forward stricter requirements in areas such as accountability and standards, and its implementation has also become a recent hot topic of public attention. To ensure that the new law takes effect and to ensure the "safety on the tip of the tongue" of the people, doing a good job of standardizing and strengthening management is key.

Food safety is "managed" into existence. Only by severely cracking down on food safety crimes can food safety be guaranteed. Food regulatory authorities should also focus on the production and circulation sectors. Various special inspections should be carried out, and special inspections should be combined with comprehensive inspections, key inspections with routine inspections, and regular inspections with irregular inspections, with frequent reminders, frequent urging, frequent screening, and frequent prevention, so as to avoid food safety problems to the greatest extent possible. At the same time, food regulatory authorities should improve the grassroots regulatory network, form a regulatory network system that is "vertically aligned and horizontally integrated," and achieve full coverage of food safety supervision.

In the daily supervision of food production, refined and scientific management should be carried out. Food regulatory authorities can classify and manage inspection targets according to their sector and the probability of food safety problems occurring. For example, canteens of childcare institutions and small convenience stores around schools can be classified as the first level for key inspections and long-term monitoring; small workshops producing bulk food or mobile vendors can be designated as the second level for regular inspections and fixed-point monitoring; some large-scale units with standardized management and a good reputation can be designated as the third level for irregular inspections. Corresponding management measures should be formulated for different levels, and an "electronic file" should be established for each unit, implementing information-based management, thereby improving regulatory effectiveness and achieving twice the result with half the effort. At the same time, regulatory responsibilities should be assigned to individuals, and a food safety enforcement flowchart should be studied and formulated, enforcement procedures should be standardized, awareness of proactive service should be strengthened, various work systems for supervision and inspection should be improved, and a series of rules and regulations such as post responsibility systems, service commitment systems, and performance evaluation systems should be formulated, so that management requirements are reflected in all aspects of food production, transportation, and consumption.

Food safety involves many professional fields. To achieve refined, scientific, and standardized management, first-class management, equipment, and teams must be used to provide support. It is necessary to do a good job in equipping, introducing, and upgrading professional equipment, strengthen the building of the enforcement team through lectures and talent training and other forms, enhance the professional knowledge of inspectors, and develop a pair of "fiery eyes" adept at discovering problems. If we can use the "most rigorous standards, strictest supervision, harshest penalties, and most serious accountability" to do a good job in food safety supervision, then the new Food Safety Law can truly be put into effect.