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Measures for the Supervision and Administration of Food Safety in Catering Services

Article 16 Catering service providers shall strictly abide by the food safety operation specifications for 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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Measures for the Supervision and Administration of Food Safety in Catering Services

Article 27 When supervising and inspecting catering service providers, food safety supervisors shall focus on the following contents:

(1) the licensing of catering services;

(2) Health certificates of employees, food safety knowledge training and establishment of files;

(3) information on environmental sanitation, personal hygiene, tools and equipment for food, food containers and packaging materials, sanitary facilities and technological processes;

(4) food safety in the process of food processing, production, sale and service;

(5) The system and implementation of incoming inspection, ticket and certificate collection for food, food additives and food-related products, and the formulation and implementation of emergency response system for food safety accidents;

(6) sensory characteristics, product labels, instructions and storage conditions of food raw materials, semi-finished products, finished products and food additives;

(7) the cleaning, disinfection and cleaning of tableware, drinking utensils, tools for food and containers for direct food;

(8) Hygiene of water use;

(9) other situations that need to be inspected.