Press conference: Food safety work during the Games

Luo Yunbo answers the question.

Luo Yunbo

I would like to add a few words. I am a member on the experts committee of the Olympic food security. However, I am also an ordinary consumer of food in Beijing as well. Your question has attached great concern of many consumers in Beijing. I believe many citizens have felt the benefits of all these measures we have taken to ensure Beijing's food safety of the Olympics. As a matter of fact, the overall food level in Beijing has been enhanced dramatically as a result of all these measures. We have introduced some very effective systems, such as the whole process from farm to folk, monitoring and tracing system has become very useful and it has been internalized into the general food safety system of Beijing. Many food suppliers and supplying bases for the Olympic Games have become accustomed to such practice and this will ensure in the long term the supply of quality and safe food for Beijing.

And some of the retailers and wholesaler have become very used to the checking the origin as well as inspection report for the food they handled. After the Games, we will have a review of the overall system and try to continue with those very effective measures. I believe the designated food suppliers, processors, distributors have become very important role models for other similar producers and distributors to follow suit.

These standards and normality set during the Olympic Games have also become important guidelines. The food industry has voluntarily taken these measures and will continue to have incentives to do so. There are many reviews to be done, and we can roll out these measures to benefit the general public furthermore.

China Youth Daily

You mentioned in your presentation that you have conducted checks for 16,610 samples from the designated Olympic food suppliers and exclusive suppliers. And you have sealed or destroyed the sub-standard product. What is the sub-standard rate, and what penalty did you impose on the producers who produce the sub-standard products?

Tang Yunhua

We started the monitoring of the producers and distributors about 18 months ago. The system include 2 parts, one of them is government inspection and the other is enterprise self inspection. As to the standard rate you mentioned, we took 16,610 from these producers or sponsors. And 1.33 percent of the samples were under the standard. I must stress the fact that all the substandard samples are from the farm, the producers and processors. None of them are able to manage their way to the dinner table of the Olympic Games.

For the substandard products, we have sealed or destroyed them. Also we have posed penalty on the producers or the farms which produced such substandard products. The food supplied or found on the dinner table of the Olympic Games is safe 100% and up to standard.

Beijing Daily

In order to eliminate the possibility of Olympic athletes tested positive because of the food they eat, have you taken any measure, for instance, working with the world anti doping agency in this regards?

Lu Yong answers the question.

Lu Yong

I think I would clarify a concept. Doping is a concept in the arena of sports medicine. It's not actually a concept of food safety. For food safety, we take all the measure according to the food safety standards as well as laws and regulations. We have incorporated the system, for example, the top inspection agency on all items related to food safety. We have been following the standards of food safety for the Olympic Games, the national standard as well as other laws and regulation.

Reuters

When you planning the system, you give us an idea what are the main risks you are trying to eliminate and the main weakness you are trying to correct. Are your biggest enemies the bacteria, or toxicants, etc.? Could you give us a ranking of what are your main concern as you build the system?

Tang Yunhua

From the food safety administration's point of view, the food safety is a world's topic confronting not only China but also the rest of the world. When we plan the system, first of all, our aim is avoid 3 categories of food contamination, namely the biological contamination, chemical contamination and the general physical contamination.

Secondly, we aim to prevent man made food safety accident and incident. We have therefore taken a number of measures, applied a number of high technologies to prevent any human attack on food safety.

Thirdly, we have also taken measures in response to the fact that summer is the peak season for food borne diseases.

We have set up contingency plans to response to any emergencies as a result of the food borne disease.

CCTV

I have a question for Mr. Luo. It seems that you have taken all measure to ensure the food we eat are safe. But what measure have you taken to make sure they are also delicious and nutritious? For instance, I was here at the MPC the other day, at the dining hall of the MPC, the peanuts, I think they are over cooked, I am pretty sure they are up to all the standards and technical guidelines, however, they didn't taste good. So I want to ask how can you make sure the food is safe as well as nutritious and taste good.

Luo Yunbo

That is a very interesting question. The food safety has always been our paramount concern. The challenge of food safety has already been mounting, given the huge number of people being so concentrated in such a short period of time.

As for nutrition, first of all, we want to make sure the cooking method will ensure there are much nutrition maintained. And also we want to eliminate all possibilities of toxic food, safety hazard, etc. Regarding the over cooked peanuts, we also need to make sure it is not only delicious but also safety, and of course we will take care of the concern you raised. In terms of nutrition, we want to make sure we supply enough variety so that customers can have a good selection of the food to make sure the nutrition is balanced. I suggest the customers balance the food they eat including vegetables, meet and other food varieties.

Voice of Strait

I know that you have taken a number of measures to ensure farms and raw material producing bases are following the measures. I wonder what measures you've taken to ensure food safety in the processing and production facilities. Have you had any measures and cooperation with the signed hotels or restaurants, any routines or special measures to make sure food won't be contaminated in these links?

Tang Yunhua

In the food production and processing facilities, we require all the producers to build the CVs for the raw material so that we know where the raw materials come from and the whole process the raw materials has been through. Also, we have stringent control of the exit of food from the plant. Only the food that matches the standard will be allowed to go out of the factory. In the catering service link, we have conducted very thorough inspection of the signed hotels and restaurants. We have files for the menus and raw materials and we have kept samples of all the cooked food. We have conducted all the analysis of food safety hazard as well as the key point control. The signed hotels must make sure the raw materials they used are totally traceable to its very origin. In terms of cooking, that must follow very strict standard. As for the standard, we require the food must be fully cooked. In terms of the table wares, they must be thoroughly sterilized. The cold dishes must have very special and separate utensil and preparations. The garbage from the kitchens must be thoroughly treated to make them harmless and innocuous as well. I would also like to give you an example. Every morning, we have a morning session of all the food staff in the signed hotels. If we find any staff with diseases, which render them inappropriate to cook, we would not allow them to assume the post. Any visible skin injuries will also prevent the staff assuming their duties. And of course, all these staff are fairly trained as well.

Zhang Jinlin

Due to time limit, I would like to conclude this press conference. Another two press conferences for today, at 11:15 a.m., IOC and BOCOG will have their daily routine at the press conference room 1. And at 2 p.m., we will have a press conference on the Paralympic torch relay.