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The International Codex Alimentarius Commission (CAC) issued a new version of the general rules on food hygiene in 2020, which revised and improved the structure, definition and technical contents of the standard, clarified the important role of good hygiene practices in food safety management, and emphasized the advantages of Hazard Analysis and Critical Control Point (HACCPL) in dealing with more complex food safety issues. It also added the latest achievements of standardization research in the field of food safety in recent years, such as allergen control and food safety culture. By comparing the new version of the standard with the 2003 edition of general principles of food hygiene, this paper expounds and analyzes the main changes of the new version of the standard in detail, so as to provide reference for the formulation and implementation of food-related standards in China.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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