The general inspection of food and drug supervision is as follows:

1. Supervise and manage the production, circulation and catering of food, such as whether the documents are complete, the environmental conditions of food storage in the store, the freshness of the food, the date of production of the food, whether the food or commodity has the national approval number, and the environmental sanitation of every corner of the store;

2. The production, circulation and operation of drugs and the users shall supervise and manage, such as whether to sell illegal drugs and cosmetics, whether to sell expired drugs and cosmetics, etc.

Legal basis: Article 111 of the Food Safety Law of the People's Republic of China

The food safety supervision and administration department of the people's government at or above the county level has the right to take the following measures to supervise and inspect the compliance of producers and operators with this law:

(1) to enter the production and business premises to conduct on-site inspection;

(2) sampling inspection of food, food additives and food-related products produced and operated;

(3) consulting and copying relevant contracts, bills, account books and other relevant materials;

(4) sealing up and detaining foods, food additives and food-related products that are proved by evidence to be inconsistent with food safety standards or have potential safety hazards and used in illegal production and operation;

(5) sealing up places that engage in illegal production and business activities.

What should be the contents of food safety standards:

1. Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other substances harmful to human health in food, food additives and food-related products;

2. Variety, application scope and dosage of food additives;

3. Nutritional requirements of main and supplementary foods specially for infants and other specific groups;

4. Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

5. Hygienic requirements in the process of food production and operation;

6. Quality requirements related to food safety;

7. Food inspection methods and procedures related to food safety;

8. Other contents that need to be formulated as food safety standards.