Legal analysis: Food sample retention system in the canteen

1. Each food provided by the canteen shall be reserved by a special person.

2. Leave enough samples of food for each meal, and put them in sterilized tableware.

3. After sampling, the food samples should be stored in an intact food cover to avoid contamination.

4. After the sample food is cooled, seal it with plastic wrap, and put a label on its outside, indicating the date, time, product name, meal times and sample holder.

5. store the labeled food samples in a constant temperature refrigerator in order.

6. Make a record of each sample food for each meal, including the food sample source, food name, sample retention time, visual appearance, etc. for inspection.

7. Generally, the food samples are kept for 48 hours, and the food samples can be processed if there is no abnormality in the diners. If there is any abnormality, it shall be sealed immediately and sent to the food hygiene and safety department for inspection.

8. The food sample storage refrigerator is a special equipment, and it is forbidden to store items unrelated to the food sample storage.

9. The health supervision team and the supervision administrator check the sample retention work irregularly, and if they find that the samples are not retained as required, the responsible person will be punished for dereliction of duty.

legal basis: food safety law of the people's Republic of China

article 4 food producers and operators are responsible for the safety of the food they produce and operate.

food producers and business operators should 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.

Article 33 Food production and marketing shall conform to the food safety standards and meet the following requirements:

(1) Having a place for food raw material processing, food processing, packaging and storage that is suitable for the variety and quantity of food produced and marketed, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources;

(2) having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and having corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, corrosion prevention, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

(3) Having full-time or part-time food safety professionals, food safety managers and rules and regulations to ensure food safety;

(4) It has a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

(5) Tableware, drinking utensils and containers for direct food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use;

(6) Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe and harmless, kept clean to prevent food contamination, and meet special requirements such as temperature and humidity required to ensure food safety. Food shall not be stored and transported together with toxic and harmful substances;

(7) Non-toxic and clean packaging materials, tableware, drinking utensils and containers should be used for food for direct entrance;

(8) personnel engaged in food production and marketing should maintain personal hygiene, wash their hands and wear clean work clothes and hats when producing and marketing food; Non-toxic and clean containers, selling tools and equipment should be used when selling unpackaged food for direct import;

(9) Water use shall conform to the hygienic standards for drinking water stipulated by the state;

(11) The detergents and disinfectants used shall be safe and harmless to human body;

(11) other requirements stipulated by laws and regulations.

non-food producers and business operators engaged in food storage, transportation and loading and unloading shall comply with the provisions of item 6 of the preceding paragraph.