To help users understand the physical and chemical standards of food hygiene, a detailed introduction on the revision background, guiding idea and existing problems of this section was made. The 2003 version of the Methods of Food Hygienic Analysis adopted a large number of modern techniques recommended by CAC and AOAC. For the purpose of promoting the standardization, scientific level and accuracy of the techniques, it followed the process used by international organizations on amending the document of the food examination methods. A lot of items were involved, including the techniques used to determine food ingredients, vitamins, trace elements, functional components of health foods, metal pollutants, pesticide residues, veterinary drug residues, food additives, food packaging materials, natural toxins and other organic pollutants. On the whole, it covered all the necessary methods for food hygiene inspection and supervision. The existing problems included 1. There are gaps between the efficacy of the methods and the demands of food safety; 2. Most analytic methods lack necessary technical parameters. 3. The progress of analytical methods lags behind the rising food standard. 4. The format of contents has not attained perfection. 5. The sensory examination methods are not accurate enough. This document is a system of standard having wide influence, which will attain perfection with the development of technology and management.=