1. food quality and safety responsibility: food producers and business operators shall produce and sell foods that meet the requirements of the state according to law to ensure food quality and safety, and shall not produce or sell foods that do not meet food safety standards;

2. Food safety management responsibility: food producers and operators should establish a food safety management system, implement food safety responsibilities, standardize production and business operations, ensure food safety, and take effective measures to prevent food pollution and food safety accidents;

3. Food safety monitoring responsibility: food producers and operators should monitor the food produced and sold, find food safety problems in time and take effective measures to deal with and correct them;

4. Food label management responsibility: food producers and operators shall indicate the name, ingredients, nutritional value, production date, shelf life and other information of the food according to law to ensure that the contents of the label are true, accurate and legal;

5. Responsibility of protecting consumers' rights and interests: food producers and operators should protect consumers' legitimate rights and interests, provide true, accurate and complete food information, and ensure food quality and safety;

6. Emergency responsibility for food safety accidents: Food producers and operators shall establish emergency plans for food safety accidents, timely discover, report, handle and eliminate hidden dangers of food safety accidents, and protect consumers' life safety and health.

Food producers and business operators shall undertake food safety obligations according to law, and the process is as follows:

1. Registration and filing: food producers and business operators shall register and file according to law, obtain food production and operation licenses or filing certificates, and publicize them in a prominent position according to regulations;

2. Establish a standardized management system: food producers and operators should formulate a standardized management system for food production and operation, strengthen the management and training of employees, and ensure that the production process meets food safety standards;

3. Take measures to ensure food quality and safety: food producers and operators should take effective measures to ensure that raw materials meet food safety standards, strengthen food production process management, and avoid food pollution and deterioration;

4. Carry out food testing: food producers and operators should regularly test the food they produce to ensure that it meets food safety standards;

5. Labeling food information: food producers and operators should label the number of production license, production date, shelf life, ingredient list, nutrient composition list and other information of food, so as to facilitate consumers to understand food information;

6. Accept supervision and inspection: Food producers and operators shall accept supervision and inspection by food supervision departments, cooperate with food supervision work, and timely rectify food safety issues.

To sum up, the above procedures are for reference only, and the specific requirements may change due to different regions and policies. In order to ensure food quality and safety, food producers and operators should strengthen their own management and undertake food safety obligations according to law.

Legal basis:

Article 4 of People's Republic of China (PRC) Food Safety Law

Food producers and operators are responsible for the food safety of their production and operation. Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision and assume social responsibilities.

second

Whoever engages in the following activities within the territory of People's Republic of China (PRC) shall abide by this Law:

(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

(2) Production and operation of food additives;

(3) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);

(four) the use of food additives and food-related products by food producers and operators;

(5) Storage and transportation of food;

(6) Safety management of food, food additives and food-related products.