No matter how reluctant customers are, the use or even abuse of additives is inevitable in most Chinese restaurants.

日前，食品药品监督管理局(下称食药局)食品监管司司长徐景和对财新记者透露，卫生部和食药局近期将发布《餐饮服务环节食品添加剂使用管理规范》，对添加剂滥用情况进行管理。

Recently, Xu Jinghe, director of the food safety supervision department of the State Food and Drug Administration (hereinafter referred to as the State Food and Drug Administration), told Caixin that the Ministry of health and the State Food and Drug Administration will recently issue the "food additive use management specification for catering service" to manage the abuse of additives.

根据2009年出台的《食品法》，“食品生产者应当依照食品标准关于食品添加剂的品种、使用范围、用量的规定使用食品添加剂;不得在食品生产中使用食品添加剂以外的化学物质和其他可能危害人体健康的物质。”

According to the "food safety law" issued in 2009, "food producers should use food additives in accordance with the provisions of food safety standards on the variety, scope and dosage of food additives; Chemical substances other than food additives and other substances that may endanger human health shall not be used in food production. "

这里的“食品标准”即指《食品添加剂使用卫生标准》，它对食品添加剂的使用原则、允许使用的食品添加剂品种、使用、范围及使用量或残留量都作了规定。

The "food safety standard" here refers to the "Hygienic standard for the use of food additives", which stipulates the principles of the use of food additives, the varieties, use, scope, amount of use or residue of food additives.
                          

但这一标准并不能直接适用于餐馆。“现有的食品添加剂往往是由食品生产企业提出申请的，适用的是食品生产企业，有时候不符合餐饮业的现状。”徐景和说。

But this standard does not apply directly to restaurants“ The existing food additives are often applied by food production enterprises, which are suitable for food production enterprises, sometimes not in line with the status quo of the catering industry. " Xu Jinghe said.

《食品法》规定，食品添加剂应当在技术上“确有必要”且经过风险评估证明可靠，方可列入允许使用的范围。但现有目录中食品生产企业“确有必要”的添加剂在餐饮企业中是否也必不可少?

According to the food safety law, food additives should be technically "necessary" and proved to be safe and reliable through risk assessment before they can be included in the scope of permitted use. But are the additives that are "really necessary" for food production enterprises in the existing catalogue also essential for catering enterprises?

据徐景和透露，卫生部和药监局已经完成了对餐饮企业的摸底工作，即将发布的《餐饮服务环节食品添加剂使用管理规范》将依此对添加剂进行分类，“有些确实必要的会允许使用，没有必要的会在餐饮环节禁用。”

According to Xu Jinghe, the Ministry of health and the food and drug administration have completed the thorough investigation of catering enterprises, and the soon to be released "food service link food additives use management specification" will classify the additives according to this, "some really necessary will be allowed to use, and unnecessary will be banned in the catering link."

此外，和食品生产企业能够做到严格的限量不一样，在餐馆里，厨师们对食品添加剂的使用往往处于随意状态。

In addition, unlike the strict limits that food manufacturers can achieve, chefs often use food additives at will in restaurants.

以亚硝酸盐为例，农业大学食品学院营养与食品系副教授范志红对财新记者表示，在很多厨房里的亚硝酸盐就随便和其他调味品放在一起，无购入记录，无使用记录，无专人保管，容易引起误用而导致食用者食物中毒。

Taking nitrite as an example, fan Zhihong, an associate professor of the Department of nutrition and food safety in the food College of China Agricultural University, told Caixin that in many kitchens, nitrite is put together with other condiments casually, without purchase record, use record and special person's custody, which is easy to cause misuse and lead to food poisoning.