It has not been abolished. The measures for the supervision and administration of catering services generally refer to the measures for the supervision and administration of food safety in catering services.

Decree No.71 of the Ministry of Health, Measures for the Supervision and Administration of Food Safety in Catering Services, which was deliberated and adopted by the ministerial meeting of the Ministry of Health on February 8, 2111, is hereby promulgated and shall come into force as of May 1, 2111. This management method * * * consists of six chapters, each chapter has several regulations, so as to achieve the purpose of supervising and managing the catering service industry.

legislative purpose: to strengthen the supervision and management of catering services and ensure food safety in catering services.

Extended information:

Requirements for catering services:

According to Article 16 of the Measures for the Supervision and Administration of Food Safety in Catering Services, catering service providers shall strictly abide by the operating specifications for food safety in catering services formulated by the State Food and Drug Administration. Catering services shall meet the following requirements:

(1) In the process of making and processing, the food and food raw materials to be processed shall be inspected, and those found to be corrupt or abnormal in other sensory properties shall not be processed or used;

(2) The places and equipment for storing food raw materials should be kept clean, and it is forbidden to store toxic and harmful articles and personal articles. Food raw materials should be stored in categories, divided into shelves, separated from the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly;

(3) The internal and external environment of food processing and business premises should be kept clean and tidy, and rats, cockroaches, flies and other harmful insects and their breeding conditions should be eliminated;

(4) Equipment and facilities for food processing, storage, display, disinfection, cleaning, heat preservation, cold storage and freezing shall be regularly maintained, and measuring instruments shall be calibrated and cleaned in time to ensure normal operation and use;

(5) Operators shall maintain good personal hygiene;

(6) Foods that need to be cooked and processed should be cooked and cooked thoroughly; Cooked products that need to be refrigerated shall be refrigerated in time after cooling; Direct-entry food should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials;

(7) The preparation of cold dishes should meet the requirements of special person in charge, special room production, special tools, special disinfection and special refrigeration;

(8) Tools and equipment used in catering processing operations must be nontoxic and harmless, clearly marked or distinguished, and used separately, stored in a fixed location, washed after use and kept clean; Tools and equipment that come into contact with direct food should be disinfected before use;

(9) Tableware and drinking utensils shall be cleaned and disinfected as required, and kept in special cleaning facilities for standby. Tableware and drinking utensils that have not been cleaned and disinfected shall not be used; The purchase and use of tableware and drinking utensils supplied by centralized disinfection enterprises shall examine their business qualifications and obtain disinfection qualification certificates;

(11) The tools, equipment and facilities for transporting food raw materials shall be kept clean and disinfected when necessary. Transportation of heat preservation and cold storage (frozen) food should have necessary heat preservation and cold storage (frozen) equipment and facilities that are suitable for the variety and quantity of food provided.

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