Starting from the source, we will further strengthen the supervision network, and ensure the people's "safety on the tip of the tongue" with the most rigorous standards, the most strict supervision, the most severe punishment, and the most serious accountability. Recently, on some e-commerce platforms, the "leftovers" of food such as dried meat, dried seaweed, and cake edge have become popular commodities, attracting many consumers because of their claims of good taste and cheap prices. However, there are also some consumers who report that the label information of these food "leftovers" is incomplete, and the safety issue attracts people's attention. In recent years, China's food safety situation is generally stable and good, but with the economic and social development, food safety supervision also faces many new situations and new challenges. How to ensure the safety of food "leftovers" is a new problem. Generally speaking, food "leftovers" refer to the fragmentary materials cut and cut when making food, which are not used by formal products due to irregular shape and other reasons, but their processing technology and quality are consistent with those of formal products. Although the "appearance" is not good, it tastes no different from formal food. Some businesses develop and utilize it, which can reduce losses on the one hand, and also provide consumers with substantial benefits on the other. It is worth noting that some so-called food "leftovers" on the market at present, some of which are large packaged food or snacks sold under the name of "leftovers", even expired "problem food", or "three no products" without food certificate, have hidden food safety problems. In addition, even the food "leftovers" produced by regular manufacturers may affect the original shelf life and increase the risk of deterioration if the packaging, storage, transportation and other methods are changed. Therefore, food "leftovers" must not become the "blank spot" of supervision. To ensure the food safety of "leftovers", we should start from the source. Recently, a local market supervision and management department organized an interview with local relevant production enterprises to standardize the standardized disposal and ex factory sales of "leftover" food from the source of production, aiming at the potential safety hazards in the sale of food "leftover". This practice is worth learning. The food production enterprise should take the main responsibility, do a good job in the process control of "leftover" food, ensure that it is not polluted during processing and storage, ensure that the packaging materials, storage environment, especially the product label and identification meet the requirements, reasonably determine the shelf life, and never allow the absence of mandatory label content, or even the "three no products" without labels to enter the consumer market. At present, many food "leftovers" are mainly sold through e-commerce platforms, and many are sold live through short video platforms. Relevant platforms should also assume their due responsibilities, strictly review the production and sales qualifications of platform merchants, and provide consumers with perfect after-sales protection. To ensure the safety of "leftover" food, we need to further strengthen the supervision network. At present, there is a lack of targeted product standards and management specifications for food "leftovers". Industry associations should be encouraged to work with leading enterprises to formulate relevant standards that can quickly adapt to market demand, and regulate the processing, packaging and sales of regular food "leftovers". At the same time, strengthen the supervision of food "leftovers", such as increasing the sampling inspection of key categories. For the "leftovers" of problem food, the regulatory authorities should strictly control the quality and safety, adopt a "zero tolerance" attitude, and find that