What tax should I pay for processing and selling edible oil? The main business is processing and selling edible oil (commonly known as lard) with pig's head as raw material, and also processing and selling edible vegetable oil with peanut as raw material, all of which are subject to output tax at the rate of 13%.
Can self-employed people process edible oil? 1. In some towns and villages, they can process with supplied materials. When you apply for a license, you must hand in samples. According to some requirements of the * * * department, qualified oil has no smell of crude oil. There is a kind of damage to the taste of oil in the process. A very helpless thing) can only be allowed to operate after it is qualified.
According to the truth, it is illegal to sell credit oil without authorization beyond the scope of feed processing. However, if the requirements of the local authorities are not strict, they can also be sold. If you don't want to break the law, you have to apply for relevant approval and register the trademark in advance (I heard that it costs a lot of money to register a trademark every year) before you can sell it.
2. It's much more troublesome in a big city, and you should always deal with various inspections and audits.
3. If you process edible oil yourself and then sell it, the product needs a registered trademark to be considered a legal product, and you can go to the container in the store and supermarket. I heard that a registered trademark costs a lot of money every year to maintain the ownership and validity of the trademark. You can check this information again. If the price is too high, it is not worthwhile.
The items stipulated in the Food Hygiene Standard on whether the edible oil processed from waste oil is toxic or harmful generally include: ① definition or description of characteristics; ② Sensory indicators. ③ Physical and chemical indexes; ④ Microbial indicators; ⑤ Inspection method.
Food hygiene standards include hygiene quality standards, hygiene management methods standards and inspection methods standards.
1. Hygienic quality standard
Due to the different nature of various foods, different production and processing technologies and production, transportation, sales and storage conditions, different pollution levels of various pollutants, different frequency and quantity of consumption by consumers, different foods should have different hygiene indicators and requirements. Hygienic indicators used in food hygiene standards can generally be divided into the following six categories:
(1) Indicators that seriously endanger human health: including pathogenic microorganisms and toxins (such as staphylococcus aureus toxin and aflatoxin), toxic and harmful chemicals [such as arsenic, lead, mercury, benzo (a) pyrene], radioactive pollutants, etc.
The formulation of such indicators must have highly reliable epidemiological, hygienic and toxicological data and scientific basis, and the maximum allowable amount in food can be formulated to ensure human health.
(2) Indicators with certain threat or dangerous significance to human body: mainly including the total number of colonies, coliforms and changes in some sensory characteristics of food. For example, the total number of colonies and coliforms increased, suggesting that the possibility of contamination by pathogenic bacteria and intestinal pathogenic bacteria increased. Generally speaking, the total number of colonies can not predict the possibility and harm degree of diseases, but it reflects the hygienic status of food in the process of production and processing. If the total number of colonies increases, it is suggested that there may be the following problems in processing: heavy microbial pollution, imperfect thermal processing or other disinfection processes of food, unreasonable cooling and storage processes of food, and lack of effective sanitary management in food production and processing. The changes of sensory properties such as color, aroma and taste of food are related to the existence of some harmful factors. Therefore, it is very important to master these indicators strictly to promote the improvement of food hygiene quality.
(3) Indirect reflection of food hygiene quality: including moisture, nitrogen-containing compounds, volatile base nitrogen, acid value, etc. These indicators can not be simply regarded as general quality indicators, but they can predict the possible changes in food hygiene quality, so their significance to ensuring food safety can not be ignored. For example, the moisture content in food will not cause harm to human health, but it is a favorable condition for the growth and reproduction of microorganisms in food. The higher the water content, the easier it is for bacteria in food to grow and reproduce, and the easier it is for food to deteriorate. The higher the moisture content in milk powder, it means caking, decreased solubility, and easy to cause digestive dysfunction after eating; Grease is high in moisture, difficult to store, and easy to lead to rancidity. Therefore, these indicators are also of great significance for controlling the safety and hygienic quality of food.
(4) Commodity quality indicators: Some food specifications and quality indicators are not directly related to food hygiene quality, but they are often difficult to completely separate. For example, alcohol content in alcohol, carbon dioxide content in soda water, sodium chloride content in salt, sodium glutamate content in monosodium glutamate and so on. These indicators not only reflect the purity and quality of food, but also explain the hygiene situation. Such as ethanol content and carbon dioxide content, can help evaluate the anti-corrosion effect; The contents of sodium chloride and sodium glutamate are helpful to judge whether food is adulterated or not, and also play an important role in promoting food hygiene.
(5) Nutritional quality indicators: mainly sugar, fat, protein, inorganic salts, trace elements, vitamins and other nutrients. In addition, there are other indicators used to evaluate the nutritional quality of food, such as energy, amino acid score, effective utilization rate of protein, etc. At present, there are few nutritional quality indicators in China's health standards, but with the development of China's national economy and the continuous improvement of people's living standards, consumers' understanding and demand for food nutritional quality are also increasing. Therefore, in China's food hygiene standard system, we should speed up the formulation of nutritional quality requirements and technical indicators of food.
(6) Health function indicators: China's Food Hygiene Law and the Measures for the Administration of Health Foods promulgated by the Ministry of Health have made principled technical requirements for health foods, but it is still necessary to further stipulate the health function indicators that each type of health food should meet according to the product categories and characteristics of health foods. Otherwise, it is impossible to scientifically and reasonably supervise and monitor the functional quality of health food in the process of production and operation. When formulating health care functional indicators, besides the minimum content of functional factors that should play a role, the maximum content should also be stipulated according to the results of relevant safety research and evaluation. The meaning and requirements of health food The compulsory national standard GB 16740- 1997 "General Standard of Health (Functional) Food" issued by the State Bureau of Technical Supervision has been implemented in May 2007 1997. This indicates that the production, sales and management of health food in China are further brought into the legal track.
2. Health management measures and standards
Hygienic management measures are one of the important contents of food hygiene standards, mainly aiming at technological processes and conditions, and are measures to ensure that food hygiene quality meets the requirements of hygiene indicators. Including the sanitary conditions that should be achieved in the process of production, sales, storage and transportation and the sanitary measures that must be implemented.
3. Test method standard
In the process of formulating food hygiene standards, we should also formulate inspection methods and standards that match the hygiene standards. Only in this way can we ensure the consistency and authority of evaluating food hygiene standards. At present, China's national standard inspection methods include: physical and chemical inspection methods of food hygiene, microbial inspection methods of food hygiene, inspection methods of nutritional components in food, and toxicological evaluation procedures and methods of food safety.
How to process edible oil is the most nutritious? At present, there are only two kinds of edible oil in industrial production: squeezing method and leaching method. Press method is to separate oil directly from oil by physical pressure; Leaching method uses organic solvents to leach oil from raw materials. The solvent is removed after the "six divisions", and the national standard allows * * * solvent residue. Theoretically speaking, squeezing method is more natural and leaching method has higher yield. There is also supercritical extraction in the laboratory, which is extracted with carbon dioxide. Theoretically, this method is the most advantageous. In industry, it is generally only used for the extraction of essence and essential oil, and no one has ever seen it used in edible oil.
Cold pressing and hot pressing are both pressing methods, and the oil yield of oil crops is high after heating (just like fried peanuts are more fragrant), so hot pressing is a routine practice in the industry. In recent years, the influence of oil heating (or repeated heating) has been demonized, which is also the reason why enterprises use the concept of cold pressing. However, cold pressing only controls the temperature within a certain range, and how much it affects the oil, or the difference between cold pressing and hot pressing in the nutrition and safety of edible oil, and there is no exact explanation and significant difference. After all, the national standard gives an index for squeezing edible oil.
How about cold pressing cooking oil in a small workshop? For your health, please don't eat cooking oil produced in small workshops. Suggestions, I hope you will consider.
Retail color TV earned 585,000 yuan. Why is the output tax 58.5 ÷ (1+17%) *17%? Retail prices are all tax-inclusive, so we must first convert them into tax-free prices.
58.5÷( 1+ 17%) is to convert the price including tax into the price excluding tax, and then multiply the price excluding tax by the tax rate 17% to get the output tax.
Huge profits in edible oil processing market
Processing technology of edible oil Processing technology and quality control of edible oil
Composition and quality of crude oil, pretreatment, degumming, deacidification, decoloration, deodorization, dewaxing, refining process and quality control of crude oil.
Is it the reverse addition of cooking oil processed from waste oil? This is illegally added.
Using non-food raw materials to produce food, adding chemicals other than food additives and other substances that may endanger human health, or using recycled food as raw materials to produce food, or handling the above-mentioned foods, the tools, devices, raw materials and other articles used for illegal production and management shall be confiscated; If the value of food illegally produced and operated is less than 1 10,000 yuan, a fine of more than100,000 yuan and less than150,000 yuan shall be imposed; If the value of the goods is more than 1 10,000 yuan, a fine of more than 15 times and less than 30 times shall be imposed; If the circumstances are serious, the license shall be revoked, and the directly responsible person in charge and other directly responsible personnel may be detained by the public security organ for more than five days and less than fifteen days: