Not abolished, food service supervision and management measures generally refers to food service food safety supervision and management measures.

Ministry of Health Decree No. 71, "Food Service Food Safety Supervision and Management Measures" has been February 8, 2010 by the Ministry of Health Ministerial Meeting, is hereby issued, since May 1, 2010 shall come into force. This management approach *** consists of six chapters, each chapter of a number of regulations to achieve the purpose of supervision and management of the food service industry.

Legislative purpose: to strengthen the supervision and management of food service, food service to ensure food safety.

Expanded Information:

Food Service Requirements Provisions:

According to the "Food Service Food Service Food Safety Supervision and Administration Measures" Article 16 The food service provider shall strictly abide by the food safety operation standard of food service formulated by the State Food and Drug Administration. Catering services shall comply with the following requirements:

(1) food and food materials to be processed shall be inspected during production and processing, and no food shall be processed or used if it is found to be corrupted and deteriorated or if there are any other abnormalities in sensory properties;

(2) the places and equipment for storing food materials shall be kept clean, and it is prohibited to store poisonous and harmful substances and personal living articles, and they shall be categorized, shelved, walled and stored away from the ground. (b) the storage of food materials should be kept clean, prohibit the storage of toxic and harmful substances and personal belongings, should be categorized, shelves, walls, off the ground storage of food materials, and regular inspection, treatment of food spoilage or beyond the shelf life;

(c) should maintain the internal and external environment of the food processing and business premises neat and clean, to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions;

(d) should be regularly maintained food processing, storage, display, disinfection, sanitizing, heat preservation, refrigeration, freezing And other equipment and facilities, calibration of measuring instruments, cleaning and washing in a timely manner to ensure normal operation and use;

(E) operators should maintain good personal hygiene;

(F) need to be cooked food processing, it should be cooked; need to be refrigerated cooked products should be refrigerated in a timely manner after cooling; should be directly into the food and food raw materials or semi-finished products stored separately, semi-finished products should be stored separately from food raw materials, and the food should be stored separately from food raw materials. Semi-finished products should be stored separately from food materials;

(vii) the production of cold dishes should meet the requirements of a person in charge, special room production, special tools, disinfection and refrigeration;

(viii) for food and beverage processing and operation of tools, equipment must be non-toxic, harmless, marked or differentiated obviously, and to separate the use of positioning, storage, after use, wash, keep clean; contact with the direct import of food tools, equipment should be in the use of the food material or semi-finished products. Food tools and equipment should be sterilized before use;

(ix) should be in accordance with the requirements of tableware, drinking utensils for cleaning, disinfection, and in a special cleaning facilities for spare parts, shall not use unwashed and disinfected tableware, drinking utensils; the purchase and use of centralized disinfection enterprises to supply tableware, drinking utensils, should check its business qualifications, request for disinfection qualification certificates;

(x) should be Keep the transportation of food materials and equipment and facilities of clean tools, should be sterilized when necessary. Transportation of insulation, refrigeration (frozen) food should have the necessary and with the provision of food varieties, the number of appropriate insulation, refrigeration (frozen) equipment and facilities.

Baidu Encyclopedia - Food Service Supervision and Administration