the food safety law stipulates that food production enterprises shall establish an incoming inspection record system for food raw materials, food additives and food-related products, truthfully record the names, specifications, quantities, production dates or production batch numbers, shelf life, purchase dates, names, addresses and contact information of suppliers, and keep relevant vouchers. The storage period of records and vouchers shall not be less than six months after the expiration of the product shelf life; If there is no clear shelf life, the shelf life shall not be less than two years.