In recent years,the condiment industry has developed vigorously.Soy sauce and vinegar,as important traditional condiments,rank in the forefront of the condiment industry in terms of industry scale and production and sales volume,with huge development potential.However,due to the low quality of the industry as a whole,the consciousness and ability of enterprises to fulfill the responsibility of food safety are uneven.A handful of enterprises cannot organize production and operation activities strictly in accordance with food safety laws and regulations and food safety standards,and fraud and adulteration of individual enterprise have not been eliminated.On June 21,2018,the National Health Commission of the People's Republic of China and the State Administration for Market Regulation issued GB 2717-2018 National Standard for Food Safety Soy Sauce and GB 2719-2018 National Standard for Food Safety Vinegar (hereinafter referred to as the "new national standard"),it was officially implemented on December 21,2019.Since the implementation of the two new national standards,the supervisory departments have taken a series of regulatory actions,and the quality of soy sauce and vinegar products has been significantly improved,which has a positive impact on industrial development.This paper aims to compare and analyze the differences between the new and old national standards for soy sauce and vinegar.Combined with the supervisory situation since the implementation of the new national standard to analyze difficulties and problems in the implementation of the new national standard.Suggestions were put forward to further strengthen the quality and safety supervision,and promote the high-quality development of the condiment industry.