The determination of illegality and calculation are based on the provisions of relevant laws and regulations as follows:

Order No.71 of the Ministry of Health

The Measures for the Supervision and Administration of Food Safety in Catering Services was deliberated and adopted at the ministerial meeting of the Ministry of Health on February 8, 2119, and is hereby promulgated and shall come into force as of May 1, 2119. Chen Zhu, Minister, March 4th, 2111

Chapter II Basic Requirements for Catering Services

Article 8 A catering service provider must obtain a Catering Service Permit according to law, operate in accordance with the permitted scope, and hang or place the Catering Service Permit in a prominent position in the dining place.

article 9 catering service providers shall establish and improve the food safety management system, and be equipped with full-time or part-time food safety management personnel. According to the provisions of Article 92 of the Food Safety Law, the directly responsible person in charge of the unit whose catering service license has been revoked shall not engage in catering service management within 5 years from the date of making the punishment decision. Catering service providers shall not employ employees prohibited from engaging in management as stipulated in the preceding paragraph of this article.

article 11 a catering service provider shall, in accordance with the provisions of article 34 of the food safety law, establish and implement a health management system for employees and establish health records for employees. Food and beverage service employees shall carry out health examination every year in accordance with the provisions of the second paragraph of Article 34 of the Food Safety Law, and can only take part in the work after obtaining the health certificate. Personnel engaged in the direct import of food suffering from diseases that hinder food safety as stipulated in Article 23 of the Regulations for the Implementation of the Food Safety Law shall be transferred to other jobs that do not affect food safety.

article 11 catering service providers shall organize employees to participate in food safety training in accordance with the provisions of article 32 of the food safety law, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish training files; We should strengthen the training of full-time (part-time) food safety management personnel in food safety laws and regulations and related food safety management knowledge.

Article 12 A catering service provider shall establish a system of purchasing, checking and obtaining certificates and tickets for food, food raw materials, food additives and food-related products. Where a catering service provider purchases from a food production unit or a wholesale market, it shall inspect, obtain and keep the supplier's relevant licenses and product qualification certificates; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, each supply list, etc. shall be inspected, obtained and retained; Purchase from supermarkets, farmers' markets, self-employed merchants, etc., shall obtain and keep the purchase list.

catering service enterprises should establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents, or keep the purchase bill containing the above information. Catering service providers shall sort out the purchase records and related materials in an orderly manner according to the product variety and the order of purchase time, and keep them properly for future reference. The retention period of records and bills shall not be less than 2 years.

Article 13 A catering service provider who implements a unified distribution operation mode may uniformly check the supplier's license and product qualification documents by the enterprise headquarters, and establish food purchase inspection records. Where a unified distribution operation mode is implemented, each store of the enterprise shall establish a unified distribution document ledger at the headquarters. Products purchased by stores themselves shall comply with the provisions of Article 12 of these Measures.