Q: What are the principles of the national food safety standards for the management of pathogenic bacteria?

A: First, food manufacturers, processors and operators should organize production and business activities in strict accordance with laws, regulations and standards, so that their products meet the requirements of the pathogen limit standard;

Secondly, for other foodborne pathogens not covered by standard, or for food categories without pathogen limit requirements, food manufacturers, processors and operators should take various control measures to reduce microbial contamination as much as possible and control and prevent pathogen risks;

Thirdly, food manufacturers, processors and operators should strictly manage the process of food production and business, to reduce the level of pathogenic bacteria in foods and the possibility of causing risks as far as possible, to ensure food safety.

Source: FAQs on National Food Safety Standards (2nd Version)

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