2. Special account records?

3. Special storage?

4. Weighing device

5, the specialist is responsible for

In order to standardize the safety management of food additives and ensure the safety of public catering, the management system is formulated as follows according to the Measures for the Supervision and Administration of Food Safety in Catering Services:

1, bought in a specialty store.

To buy food additives, we should not only buy them from food additive production and operation entities or markets with complete licenses, but also buy them in specialized stores, and also sign purchase and sale contracts with suppliers, including ensuring the safety of food additives. For purchased food additives, licenses, business licenses, inspection reports (or copies) and shopping vouchers shall be obtained and kept. The shopping voucher shall include the supplier's name, date of supply, product name, quantity and amount. Food additive management system. To purchase imported food additives, a copy of the food inspection certificate issued by the statutory inspection agency for imported food at the port in the same batch as the purchased food additives shall be obtained.

2. Special account records

Establish a special account for purchasing food additives. Name, specification, quantity, production unit, production batch number, shelf life, supplier name and contact information, purchase date, etc. Food additives shall be recorded truthfully when they are put into storage.

Establish a special account for food additives. Name, quantity, use, weighing method, time, etc. When food additives are used out of the warehouse, they should be truthfully recorded and signed by the users. The purchase, use and inventory of food additives should be consistent with the accounts.

3. Special storage area

Set up a special area (or counter) to store food additives, and mark the words "food additive area (or counter)". Food additive management system.

4. Weighing device

Equipped with special weighing instruments such as scales, spoons and cups, and weighed in strict accordance with the usage and dosage indicated on the packaging label or the usage and dosage stipulated by the state before use to prevent abuse and excessive use.

5, the specialist is responsible for

The procurement of food additives is the responsibility of full-time (part-time) personnel. Procurement personnel should master the food safety law of catering services, the safety knowledge of food additives and the common sense of food sensory identification. The main person in charge of the catering service unit and the personnel responsible for purchasing food additives and catering processing ingredients signed letters of responsibility respectively.

reference data

National technical committee for standardization of food additives. Hygienic standard for the use of food additives. China: National Technical Committee for Standardization of Food Additives, August 23, 2007.