Notice of the State Health and Wellness Commission and the State Bureau for Disease Control and Prevention on Printing and Distributing the Detailed Rules for Food Safety and Nutrition Health of Disea

National Health and Wellness Commission, National Bureau for Disease Control and Prevention on Printing and Distributing

Disease prevention and control institutions, food safety and

Notice of detailed rules for nutrition and health work

Guowei Food Fa [2024] No.29??

All provinces, autonomous regions, municipalities directly under the Central Government, Health and Health Committees of Xinjiang Production and Construction Corps, CDC, China Center for Disease Control and Prevention, and National Food Safety Risk Assessment Center:

In order to implement the basic medical and health promotion law, food safety law, infectious disease prevention law and other laws and regulations, implement the food safety strategy, promote the construction of a healthy China, guide local disease prevention and control institutions to fully perform their duties of food safety and nutrition health, and strengthen capacity building, the National Health and Wellness Committee and the National Bureau for Disease Control and Prevention formulated the Detailed Rules for Food Safety and Nutrition Health of Disease Prevention and Control Institutions. Is issued to you, please implement.

National Health Commission

National Administration of Disease Prevention and Control

August 19, 2024

disease prevention and control institutions

Detailed working rules for food safety and nutrition and health

Chapter I General Principles

the first　In order to standardize the food safety and nutrition health work of disease prevention and control institutions, according to the basic medical and health promotion law, food safety law, infectious disease prevention law and other laws and regulations, the "Healthy China 2030" Planning Outline, the National Nutrition Plan (2017-2030) and the management regulations of the National Health and Wellness Commission on food safety risk monitoring, risk assessment, food-borne disease monitoring report, standard management and nutrition-related monitoring, etc.

the second　Under the unified leadership, coordination or entrustment of the health administrative department and the disease control administrative department, local disease prevention and control institutions at all levels undertake food safety risk monitoring, risk assessment, epidemiological investigation of food safety accidents, promulgation and revision of standards, national nutrition plan and reasonable diet action, nutrition health monitoring of different groups, nutrition health cohort survey, food composition monitoring, food consumption survey, total diet research, food safety and nutrition risk exchange and popular science education.

Article　Local health administrative departments at all levels shall evaluate and guide the work, and the disease prevention and control institutions at higher levels shall assist the health administrative departments to strengthen the guidance to the disease prevention and control institutions at lower levels and supervise the implementation of the work. The disease prevention and control institutions at lower levels shall complete the food safety and nutrition and health work arranged by the health administrative department and the disease prevention and control institutions at higher levels as required.

Chapter II Work Contents

Article 4　Provincial disease prevention and control institutions should do a good job in food safety and nutrition and health, including:

(a) to undertake the food safety risk monitoring work in this area, to be responsible for the collection, summary, analysis, quality control and management of monitoring data in this area, and to undertake emergency monitoring tasks;

(2) Undertaking or participating in national and local food safety risk assessment;

(three) to undertake the monitoring of food-borne diseases and the epidemiological investigation and sanitary treatment of food safety accidents;

(four) to undertake or participate in the formulation and revision of national and local food safety standards, food safety standards tracking evaluation, publicity training, guidance and answer, and food enterprise standards filing management and other related work;

(five) to carry out food safety and nutrition publicity and education and health promotion activities, as well as business guidance and training on food safety risk monitoring, food-borne disease prevention and control and nutrition and health work in this area;

(six) the implementation of national and provincial nutrition improvement plans and programs, undertake the national nutrition plan and reasonable diet action to promote the implementation of related tasks, and carry out nutrition-related work such as the construction of nutrition policy standard system, the improvement of nutrition work ability, and the evaluation and improvement of nutrition health status;

(VII) Undertaking tasks related to the construction of nutrition monitoring system and information system, undertaking nutrition health assessment, carrying out nutrition health monitoring of different groups of people, cohort survey and food composition monitoring, and organizing special scientific research on nutrition and health foundation such as nutrient requirement research of residents with regional characteristics;

(eight) to carry out total diet research and food consumption survey;

(nine) to undertake other food safety and nutrition health work designated or assigned by the provincial health administrative department and the superior business organization;

(ten) to carry out guidance and training on food safety, nutrition and health related business work of disease prevention and control institutions at lower levels.

Article 5　Prefecture (city) level disease prevention and control institutions shall do a good job in food safety and nutrition and health, including:

(a) to undertake the food safety risk monitoring work in this area, and to be responsible for the collection, summary, analysis and quality control of monitoring data in this area;

(two) to participate in food safety risk assessment related work, to carry out food safety risk judgment;

(three) to carry out food safety and nutrition publicity and education and health promotion activities;

(four) to undertake the monitoring of food-borne diseases and the epidemiological investigation and sanitary treatment of food safety accidents in this area;

(five) to undertake or participate in the formulation and revision of local food safety standards, the filing management of food enterprise standards, the follow-up evaluation of food safety standards, publicity training, guidance and answers and other related work;

(VI) Implementing nutrition improvement plans and programs, implementing national nutrition plans and rational dietary actions, promoting the implementation of related tasks, participating in the formulation, revision and dissemination of nutrition policy standards, promoting the ability of nutrition work, evaluating and improving nutrition health status, building nutrition information systems, building and promoting nutrition health places, and participating in the investigation and disposal of major nutrition-related events;

(seven) to undertake nutrition monitoring and evaluation, to carry out nutrition and health monitoring of different groups, cohort survey and food composition monitoring, and to carry out special scientific research on nutrition and health of residents with regional characteristics;

(eight) to carry out total diet research and food consumption survey;

(nine) to undertake other food safety and nutrition health work assigned by the health administrative department at the prefecture (city) level and the superior business organization;

(ten) to carry out guidance and training on food safety, nutrition and health related business work of disease prevention and control institutions at lower levels.

Article 6　County (District) level disease prevention and control institutions shall do a good job in food safety and nutrition and health, including:

(a) to undertake the task of food safety risk monitoring, and to be responsible for the collection, summary and analysis of monitoring data in this area;

(two) to undertake the monitoring of food-borne diseases and the epidemiological investigation and sanitary treatment of food safety accidents in this area;

(three) to participate in the formulation and revision of local food safety standards, food enterprise standards filing management, food safety standards publicity training, follow-up evaluation, guidance and answer and other related work;

(four) to carry out publicity, education and promotion activities on food safety and nutrition health;

(5) Implementing nutrition improvement plans and programs, implementing national nutrition plans and rational dietary actions, promoting the implementation of related tasks, participating in the promotion of nutrition policy standards, the improvement of nutrition work ability, the evaluation and improvement of nutrition health status, the construction and promotion of nutrition health places, and participating in the investigation and disposal of major nutrition-related events;

(six) to undertake nutrition monitoring and evaluation and health guidance for residents, organize nutrition education and guidance for urban and rural residents, carry out nutrition health monitoring, cohort survey and food composition monitoring for different groups of people, and participate in the special basic investigation of nutrition;

(seven) to participate in the total diet research and food consumption survey;

(eight) to undertake other food safety and nutrition health work assigned by the county (district) level health administrative department and the superior business organization.

Article 7　Disease prevention and control institutions with national reference laboratories for food safety risk monitoring, national laboratories for etiological identification of food-borne diseases and key laboratories for nutrition and health (including iodine reference laboratories) shall undertake corresponding reference, identification, technical guidance and training.

Chapter III Food Pollution and Harmful FactorsMonitoring and risk assessment

Article 8　Local disease prevention and control institutions at all levels shall, according to the food safety risk monitoring plan and monitoring scheme, complete monitoring work such as sampling, testing, data analysis and verification, data reporting, data verification and risk hidden danger report, and carry out corresponding quality management work. The monitoring data of food pollution and harmful factors shall be audited at different levels and reported step by step. If the monitoring results are analyzed and judged to have potential food safety hazards, the health administrative department at the same level and the superior business organization shall be reported in time.

Article 9　Provincial disease prevention and control institutions shall assist in the formulation and implementation of the monitoring plan in this area, undertake sample collection and index detection, and be responsible for the collection, collation, analysis and reporting of information; To carry out the technical capacity confirmation and quality management of the food safety risk monitoring laboratory, and submit the annual analysis summary report and quality management summary report of food safety risk monitoring; Responsible for the technical guidance, training and research of food safety risk monitoring in the area, and the promotion of appropriate technologies.

The disease prevention and control institutions at the prefecture (city) level are responsible for assisting in the formulation and implementation of the monitoring plan in this area; Take charge of sample collection, index detection, data collection, summary, analysis, quality control, prediction and early warning of food pollution and harmful factors monitoring; Responsible for the technical guidance, training and research of food safety risk monitoring in the area, and the promotion of appropriate technologies.

County (district) level disease prevention and control institutions undertake the task of food safety risk monitoring, assist relevant departments to carry out food safety risk monitoring, and mainly undertake the work of sample collection, index detection, data collection, summary, analysis and quality control of food pollution and harmful factors monitoring; Conduct business training for risk monitoring staff.

Article 10　Disease prevention and control institutions undertaking risk monitoring tasks shall timely summarize and analyze food safety monitoring data to support the needs of risk assessment.

Article 11　Provincial disease prevention and control institutions to carry out the following food safety risk assessment and risk judgment related technical support work:

(a) according to the needs of local standards formulation and revision, food safety supervision and risk communication in this area, formulate an assessment plan, report it to the provincial health administrative department and the national competent business organization, carry out food safety risk assessment, and report the risk assessment results to the provincial health administrative department and the national competent business organization in a timely manner;

(2) When analyzing and judging the risk monitoring data, it is found that matters requiring risk assessment need to be carried out, and timely put forward technical opinions to the provincial health administrative department that suggest the country or its jurisdiction to implement risk assessment;

(three) according to the needs of local food safety risk management, with reference to the risk assessment technical guidelines to organize risk judgment;

(four) according to the results of food safety risk assessment of the country or its jurisdiction, combined with the pollution level and dietary characteristics of its jurisdiction, put forward suggestions on food safety risk management;

(five) responsible for the technical guidance, training and appropriate technology promotion of food safety risk assessment in this area;

(six) according to the needs of national and provincial risk assessment, to carry out food consumption survey, total diet research, food toxicology research, etc., to establish the work database in this area.

Article 12　Prefecture (city) level disease prevention and control institutions shall undertake the collection, summary, analysis, prediction and early warning of relevant data and information on risk assessment in their respective jurisdictions; County (district) level disease prevention and control institutions shall assist in collecting data and information related to food safety risk assessment according to the arrangement of superior business institutions.

Article 13　Provincial disease prevention and control institutions shall undertake the national food safety risk assessment task entrusted by the national competent business institutions, formulate the assessment technical scheme according to the characteristics of the assessment project, complete the risk assessment report within the prescribed time limit, and put forward risk management suggestions.

Chapter IV Food-borne Disease Monitoring Report andEpidemiological investigation of food safety accidents

Article 14　Local disease prevention and control institutions at all levels shall, jointly with medical institutions, monitor, investigate and report food-borne diseases in their respective jurisdictions.

Article 15　Local disease prevention and control institutions at all levels should establish a food-borne disease monitoring report management system, and determine the departments and personnel responsible for the food-borne disease monitoring report; To be responsible for reviewing, summarizing, analyzing and reporting the monitoring information submitted by medical institutions undertaking food-borne disease monitoring in this area; When food-borne clustering cases that may be related to food production and operation are found, they shall promptly report to the health administrative department at the same level and the superior business institutions (among them, the provincial disease prevention and control institutions report to the National Food Safety Risk Assessment Center).

Article 16　Provincial disease prevention and control institutions should assist in formulating and organizing the implementation of food-borne disease monitoring programs in their respective jurisdictions according to the national food-borne disease monitoring plan, and build a provincial food-borne disease monitoring traceability platform and database; To undertake and guide the laboratory inspection, result review and quality control of molecular typing and drug sensitivity test of bacteria (virus) strains in the jurisdiction; To undertake the identification, verification and reporting of food-borne cluster cases across the jurisdiction; Regularly analyze the basic situation of food-borne diseases in the jurisdiction and draft an annual analysis summary report; To carry out the guidance, training, research and popularization of food-borne disease monitoring and prevention and control technology in the jurisdiction.

Article 17　Prefecture (city) level disease prevention and control institutions are responsible for the implementation of food-borne disease monitoring programs in their respective jurisdictions, undertake the review of bacterial (virus) strains submitted by county (district) level disease prevention and control institutions and medical institutions, and carry out laboratory tests and analysis such as molecular typing and drug sensitivity testing; To undertake the identification, verification and reporting of food-borne cluster cases across counties (districts) in the jurisdiction; Carry out technical guidance, training and promotion of food-borne disease prevention and control technology to disease prevention and control institutions and medical institutions at the county (district) level in the jurisdiction.

Article 18　County (district) level disease prevention and control institutions shall be responsible for the implementation of food-borne disease monitoring programs in their respective jurisdictions, and undertake the collection, submission and specimen inspection of isolated bacteria (virus) strains in medical institutions in their respective jurisdictions; To undertake the identification, verification and reporting of food-borne clustering cases in the jurisdiction; Provide technical guidance and training to medical institutions in the jurisdiction.

Article 19　The principle of territorial management and graded responsibility shall be implemented in the monitoring and reporting of food-borne diseases. Food-borne disease monitoring information, laboratory test data and investigation reports shall be reviewed and reported at different levels as required.

Article 20　When information related to food safety is found in handling infectious diseases or other public health emergencies, food-borne diseases or food safety risk information shall be reported to the health administrative department at the same level and the superior business institutions in a timely manner.

Article 21　Local disease prevention and control institutions at all levels shall, in accordance with laws, regulations and relevant provisions, and in accordance with the requirements of the health administrative department at the same level, organize on-site health treatment and epidemiological investigation of food safety accidents, as well as training, drills, evaluation and research on the above work. Where the relevant food safety supervision and management departments need to cooperate in controlling the site and preserving samples, the disease prevention and control institutions shall report to the health administrative department at the same level for coordination.

Article 22　Local disease prevention and control institutions at all levels shall, after the epidemiological investigation of food safety accidents is completed, submit an epidemiological investigation report to the food supervision and administration department and the health administrative department at the same level. If it is an outbreak of food-borne diseases, it shall report the epidemiological investigation information through the national food-borne disease outbreak monitoring system within 7 working days after the end of the investigation. To meet the requirements of public health emergencies related information reporting, according to the provisions of the disease prevention and control information system for network direct reporting.

Chapter V Technical Management of Food Safety Standards

Article 23　In accordance with the provisions of the "Three Decisions", local disease prevention and control institutions at all levels that have corresponding responsibilities or are entrusted by the health administrative department, in combination with the actual work of local disease prevention and control institutions, carry out technical management of local food safety standards, filing management of food enterprise standards, follow-up evaluation of food safety standards, training and guidance on food safety standards, and other related work.

Provincial disease prevention and control institutions undertake the technical management of local food safety standards, the filing management of food enterprise standards, the follow-up evaluation of food safety standards, the training and guidance of food safety standards, and undertake other tasks related to food safety standards assigned by provincial health administrative departments and superior business institutions.

The disease prevention and control institutions at the prefecture (city) level shall undertake or participate in the formulation and revision of local food safety standards, the filing management of food enterprise standards, the follow-up evaluation of food safety standards, the training and guidance of food safety standards, and undertake other tasks related to food safety standards assigned by the health administrative department at the prefecture (city) level and the superior business institutions.

County (district) level disease prevention and control institutions participate in the formulation and revision of local food safety standards, the filing management of food enterprise standards, the follow-up evaluation of food safety standards, the training and guidance of food safety standards, and undertake other tasks related to food safety standards assigned by county (district) level health administrative departments and superior business institutions.

Article 24　Provincial disease prevention and control institutions participate in the formulation of local standards for food safety; Organize the implementation of local food safety standards project, public consultation, review, approval, filing and other technical management work; Timely release information on local food safety standards. To undertake the daily management responsibilities of the secretariat or secretariat office of the expert committee for the evaluation of local food safety standards, improve the management system, standardize the work flow, and organize the evaluation of local food safety standards. Disease prevention and control institutions at prefecture (city) and county (district) levels participate in soliciting opinions on local food safety standards, consulting on standards and other related work.

Article 25　Provincial disease prevention and control institutions, under the management of the health administrative department at the same level, participate in the formulation of the food enterprise standard filing management system and clarify the filing process and other requirements; Establish a filing information disclosure mechanism, and timely publish the filed standard information on relevant platforms for social supervision; Strengthen the standard technical service of food enterprises, and carry out filing consultation and post-filing management. The disease prevention and control institutions at the prefecture (city) and county (district) levels shall undertake or assist the provincial level to carry out the filing work of food enterprise standards and provide filing consulting services according to the needs of the work.

Article 26　Provincial disease prevention and control institutions shall organize the follow-up evaluation of national and local standards for food safety, draw up a work plan or plan for the follow-up evaluation of national and local standards for food safety in their respective jurisdictions according to the work plan for the follow-up evaluation of national standards for food safety, and report it to the health administrative department at the same level for approval and organize its implementation. Local disease prevention and control institutions at all levels shall, in accordance with the requirements of the national and provincial food safety standards follow-up evaluation work plan or plan, organize the follow-up evaluation of food safety standards and complete various follow-up evaluation tasks. Local disease prevention and control institutions at all levels should strengthen coordination, combine the task of tracking and evaluating food safety standards with the implementation of food safety risk monitoring programs in their respective jurisdictions, reflect the implementation of standards through monitoring data, and provide scientific basis for timely revision of food safety standards. Local disease prevention and control institutions at all levels shall timely grasp the implementation of food safety standards, scientifically analyze the problems existing in the implementation of food safety standards, put forward opinions and suggestions to solve the problems, and report the follow-up evaluation work to the health administrative department at the same level and the superior business institutions.

Article 27　Provincial disease prevention and control institutions undertake or participate in the formulation of food safety standards publicity and training work plan, strengthen the information construction of food safety standards, and provide services such as food safety standards inquiry, publicity and exchange. The disease prevention and control institutions at the prefecture (city) and county (district) levels shall, according to the work requirements of the health administrative department at the same level and the publicity and training work plan of the superior business organization, formulate the implementation plan for the publicity and training of food safety standards at the same level and carry out related work.

Chapter VI National Nutrition PlanAnd reasonable diet action.

Article 28　Local disease prevention and control institutions at all levels shall, under the leadership of the health administrative department at the same level, undertake the relevant tasks of promoting the implementation of the national nutrition plan and reasonable dietary action in their respective areas.

Article 29　Provincial disease prevention and control institutions are responsible for promoting the implementation of the national nutrition plan and reasonable dietary action in their respective jurisdictions, strengthening the construction of nutrition and health standard system, improving nutrition work ability, evaluating and improving nutrition and health status, and carrying out related work such as the construction of nutrition and health information system, the construction and promotion of nutrition and health places, the guidance of nutrition and health work, the quality control of nutrition instructor training and the investigation and handling of major nutrition-related events.

Article 30　The disease prevention and control institutions at the prefecture (city) level are responsible for promoting the implementation of the national nutrition plan and reasonable diet action in their respective areas, strengthening the improvement of nutrition work ability, the evaluation and improvement of nutrition and health status, and carrying out related work such as the construction of nutrition and health information system, the construction and promotion of nutrition and health places, the guidance and consultation of nutrition and health work, and the investigation and handling of major nutrition-related events.

Article 31　County (district) level disease prevention and control institutions are responsible for promoting the implementation of the national nutrition plan and reasonable diet action in their respective jurisdictions, strengthening the improvement of nutrition work ability, evaluation and improvement of nutrition and health status, and carrying out related work such as the construction of nutrition and health places, guidance and consultation on nutrition and health work, and investigation and handling of major nutrition-related events.

Chapter VII Nutrition Monitoring and Evaluation

Article 32　Local disease prevention and control institutions at all levels shall carry out their work according to the requirements of the project work plan for nutrition and health monitoring, cohort survey and food composition monitoring of different populations organized by the relevant competent departments of the National Health and Wellness Commission, and strictly implement quality control. Use the information platform to complete data collection, reporting and analysis in time, and regularly submit work reports to the health administrative department at the same level.

Article 33　Provincial disease prevention and control institutions shall formulate implementation plans and work requirements for nutrition and health monitoring, cohort investigation and food composition monitoring of different populations in their respective jurisdictions, be responsible for personnel training, organization and implementation, evaluation and quality control, and complete corresponding tasks. Participate in or undertake basic scientific research and appropriate technology promotion of nutrition health monitoring and evaluation.

Article 34　Prefecture (city) level disease prevention and control institutions to implement the on-site investigation, technical guidance, quality control and on-site staff training of residents’ nutritional health monitoring and evaluation in this area, and review and analyze the data; Implement the monitoring of food ingredients in the jurisdiction, and participate in the investigation of food resources, the collection of monitoring samples and the laboratory tests undertaken; Participate in basic scientific research on nutrition health monitoring and evaluation and the promotion of appropriate technologies.

Article 35　County (district) level disease prevention and control institutions shall set up working groups for nutritional health assessment of different groups of people, train investigators, cooperate with relevant departments to implement on-site investigation of nutritional health monitoring and assessment of residents in their respective jurisdictions, organize laboratory testing, strictly implement quality control, and implement food resource investigation, sample collection and index monitoring within their respective jurisdictions. Use information platform to input and report data in time, feedback survey results in time, and standardize the management of original monitoring and evaluation data.

Article 36　Local disease prevention and control institutions at all levels should regularly form reports on the monitoring and evaluation of nutrition and health of residents in different regions and the monitoring of food composition, analyze and evaluate the nutrition and health status and food composition characteristics of residents in their jurisdictions, submit them to the health administrative department at the same level and relevant government departments, and submit them to the superior business institutions.

Article 37　Provincial disease prevention and control institutions shall undertake the national nutrition and health assessment task entrusted by the national competent business institutions, formulate the assessment technical scheme according to the characteristics of the assessment project, organize and carry out the research on the dietary nutrient requirements of residents with regional characteristics, provide technical support for scientific assessment, complete the monitoring and evaluation report within the prescribed time limit, and put forward suggestions on nutrition and health management.

Chapter VIII Food Safety and Nutrition and HealthScience popularization and health promotion work

Article 38　Local disease prevention and control institutions at all levels should carry out the popularization and dissemination of standard knowledge and food-borne disease prevention and control knowledge, the communication of food safety risk assessment results, risk exchange and nutrition and health-related popular science propaganda work in accordance with the technical guidelines for food safety risk communication of the National Health and Wellness Commission and the requirements for food safety and nutrition and health publicity.

Article 39　Provincial disease prevention and control institutions shall be responsible for formulating provincial food safety and nutrition science popularization and health promotion work plans or programs and organizing their implementation; Carry out popular science education and dietary guidance on food safety and nutrition health, and set up a popular science education team at the same level; To be responsible for the formulation, organization and implementation of the provincial plan for the investigation of residents’ awareness rate of nutrition and health knowledge, and to carry out training, data collation and reporting; Construct the communication system of food safety and nutrition risk in this area, set up and train professional talents, and do a good job in communication and training.

Prefecture (city) level disease prevention and control institutions shall be responsible for formulating municipal food safety and nutrition science education and health promotion work plans or programs and organizing their implementation; Carry out popular science education on food safety and nutrition and health, and set up a popular science education team at the same level; Responsible for the formulation, organization and implementation of the municipal plan for the investigation of residents’ nutrition and health knowledge, and carry out training, data collation and reporting.

County (district) level disease prevention and control institutions shall, in accordance with the work plan of food safety and nutrition science education and health promotion, carry out food safety and nutrition health science education and set up a science education team at the same level; To investigate the awareness rate of residents’ nutrition and health knowledge.

Article 40　Local disease prevention and control institutions at all levels should pay attention to food safety and nutrition public opinion, collect information related to food safety and nutrition, analyze and judge, and report to the health administrative department at the same level in time and put forward opinions and suggestions.

Chapter IX Laboratory Capacity Building and Management

Article 41　In accordance with the relevant national laws and regulations, local disease prevention and control institutions at all levels set up professional laboratories matching their inspection functions, equipped with necessary personnel and equipment to ensure operating conditions, and provide technical support for food safety and nutrition health work within their respective jurisdictions and timely response to major food safety and nutrition accidents.

Article 42　Provincial disease prevention and control institutions are equipped according to local actual conditions and regional characteristics, and have the inspection ability of corresponding food physical and chemical, radiation, microorganism and certain toxicological indicators specified in the national food safety risk monitoring plan and food safety standards; It has a high level of inspection ability related to the epidemiological investigation of food-borne diseases, and can investigate, identify and trace the causes of unexplained food-borne diseases; It can provide technical guidance for lower-level disease prevention and control institutions and medical institutions in this area.

Article 43　Provincial disease prevention and control institutions shall organize and carry out the comparison of inspection technical capabilities of food safety-related technical institutions in their respective jurisdictions. Should have the ability of laboratory testing related to nutrition and health monitoring and evaluation of human biochemical indicators and physical and chemical indicators of food components.

Article 44　The disease prevention and control institutions at the prefecture (city) level shall have the ability to test the physical, chemical and microbial indexes of common foods specified in the national food safety risk monitoring plan and food safety standards; Should have nutrition and health monitoring and evaluation of common human biochemical indicators and physical and chemical indicators of food ingredients related laboratory testing capabilities; It has the general inspection ability related to the epidemiological investigation of food-borne diseases, and can screen and identify the causes of outbreaks of important food-borne diseases, and conduct drug resistance detection and molecular typing of food-borne pathogens; It can provide technical guidance for county (district) level disease prevention and control institutions and medical institutions in this area.

Article 45　County (district) level disease prevention and control institutions should have the ability to solve the physical and chemical and microbial problems of common foods in the region; Being able to test the routine indicators specified in the national food safety risk monitoring plan; It has the basic inspection ability of food-borne disease epidemiological investigation, can collect samples and screen the causes of food-borne disease outbreaks, and can inspect and identify common food-borne pathogens; Can provide technical guidance for medical institutions in this area.

Article 46　Local disease prevention and control institutions at all levels shall establish their own food safety and quality management system and ensure its effective operation, and participate in the quality control assessment and comparison organized by superior business institutions as required. The superior business institutions regularly carry out technical training and result verification, quality control assessment, technical supervision and other quality evaluation work for the subordinate institutions. Local disease prevention and control institutions at all levels should establish and improve the biosafety management system of their pathogenic microorganism laboratories, regularly check the implementation of the biosafety management system of laboratories, strengthen personnel training, and ensure the biosafety of laboratories. Newly-built laboratories, if there are pathogenic microorganism projects, shall be approved or put on record according to law.

Article 47　The national reference laboratory for food safety risk monitoring, the national laboratory for etiological identification of food-borne diseases and the iodine reference laboratory shall carry out inspection method development and technical training activities; Develop quality control products; Regularly organize the comparison of quality control assessment and result verification; Organize technical supervision and work quality evaluation of institutions undertaking tasks in related fields.

Chapter X Safeguard Measures

Article 48　Local disease prevention and control institutions at all levels shall, according to their responsibilities, tasks, geographical location, serving population and other factors, rationally allocate corresponding professional and management personnel, and equip them with instruments and equipment suitable for their work functions. Local health administrative departments at all levels should provide support and guarantee for disease prevention and control institutions to carry out food safety and nutrition and health work, ensure that local disease prevention and control institutions at all levels perform their duties smoothly, and ensure the smooth development of food safety and nutrition and health work.

Article 49　Provincial disease prevention and control institutions shall set up an expert group composed of professionals related to food safety and nutrition and health, such as nutrition and food hygiene, epidemiology, food inspection, radiation hygiene, health education, toxicology, etc., to undertake professional training, business guidance, social consultation, publicity and education, etc. Local disease prevention and control institutions at all levels shall, according to the needs of work, formulate plans for personnel training and team building of food safety and nutrition health, strengthen education and training, and continuously improve the political quality and professional level of food safety and nutrition health staff.

Article 50　Epidemiological investigators of food safety accidents are responsible for carrying out epidemiological investigations of food-borne diseases, and can enter relevant edible agricultural products cultivation and breeding places, food production and business premises and collective feeding and dining units to collect samples and collect relevant data according to law.

Article 51　Local disease prevention and control institutions at all levels shall, under the organization and coordination of the health administrative department at the same level, establish a smooth and effective linkage mechanism between food safety and nutrition and health with all relevant units, and hold regular work consultations.

Article 52　Local disease prevention and control institutions at all levels shall establish and improve the evaluation system of food safety and nutrition health, and organize the investigation of food safety and nutrition health in a timely manner.

Chapter XI Supplementary Provisions

Article 53　The provincial health administrative department may, according to the actual work, formulate and implement the specific provisions of these rules in conjunction with the disease control administrative department.

Article 54　These rules shall come into force as of the date of promulgation.

Schedule: 1. Suggested list of laboratory instruments and equipment.

　　　2. Suggested list of on-site equipment for nutrition investigation

(The above schedule is omitted, please visit the website of the National Health and Wellness Commission for details.)