通过线上扫码问卷、线下现场征集、摊位走访等多种形式，广泛收集辖区群众对年货食品的关注重点， 食用油、油脂及其制品、调味品、粮食加工品、乳制品、酒类、饮料等在群众投票中脱颖而出。结合老 百姓"点单" 结果，区市场监管局量身制定了100 批次专项抽检清单，将群众关注度最高的品类列为抽检 核心，在保证重点品种抽检的同时，兼顾速冻水饺、速冻面米、奶片奶条、腐竹油皮、蔬菜干制品等特 色年货，实现热门品类全覆盖，切实将"群众关注哪里，监管就跟进哪里"落到实处。 同时，本次春节热销食品专项抽检在抽检场所选择上实现全类型、多维度覆盖，将抽检触角全面延伸至 年货流通各环节。抽检范围不仅涵盖大润发、盒马鲜生、苏果超市、万客隆等大型商超，还深入农贸市 场、社区生鲜店、水果店等便民经营场所，同时兼顾小作坊、小摊贩、小食杂店等小微经营主体，且将 外卖、网购等消费渠道纳入抽检范畴，全方位排查各类经营主体的食品质量安全隐患，织密织牢节日食 品安全防护网络。 年货怎么选购？选生鲜，看"鲜"字。购买肉、禽、水产等生鲜时，首要看"鲜度"。新鲜肉类应有光泽、 弹性好、气味正常；活禽活鱼要观察其活跃度。优选证照齐全、卫生条件好的商超或市场，保障源头 ...

Core Viewpoint - The State Administration for Market Regulation is seeking opinions on the revised "Vegetable Product Production License Review Guidelines," which aim to enhance food safety and align with national standards in the production of vegetable products. Group 1: Revision of Guidelines - The title of the guidelines has been changed from "Vegetable Product Production License Review Guidelines" to "Vegetable Product Production License Review Guidelines" in accordance with relevant regulations [1] - The framework structure has been adjusted to include eight chapters: General Principles, Production Sites, Equipment and Facilities, Equipment Layout and Process Flow, Personnel Management, Management Systems, Trial Product Inspection, and Supplementary Provisions, making the content clearer and more comprehensive [1] Group 2: Licensing Scope and Production Requirements - The licensing scope has been improved to align with national food safety standards, categorizing pickled vegetable products and adding new categories for dried vegetables and edible fungi products, ensuring coverage of common market varieties [2] - Production site requirements have been clarified, emphasizing the need for separate areas for key production processes and reinforcing hygiene standards for production facilities [2] Group 3: Equipment and Process Standards - Equipment and facility requirements have been detailed, specifying materials for production and inspection equipment, and including ventilation and monitoring equipment [3] - Strict requirements for equipment layout and process flow have been established, including hazard analysis and supplier audits for purchased raw materials, ensuring compliance with food safety standards [3] Group 4: Personnel and Management Systems - Personnel management requirements have been defined, outlining the responsibilities of key food safety personnel within enterprises [4] - Specific requirements for establishing food safety management systems have been proposed, including various record-keeping and management protocols to enhance food safety oversight [4]