The local people's governments at or above the county level shall be responsible for the implementation of the development strategy and planning of the liquor industry within their respective administrative areas.
The relevant functional departments of the local people's governments at or above the county level shall be responsible for the supervision and management of liquor production and operation within the scope of their respective duties. Article 6 Local people's governments at or above the county level shall encourage and support liquor production enterprises to inherit traditional brewing techniques and adopt new technologies and equipment to promote industrial development. Article 7 Liquor producers and operators shall be responsible for the safety of the alcoholic food they produce and operate, be honest and trustworthy, be strict in self-discipline, and consciously accept social supervision. Eighth wine industry associations should establish and improve the management mechanism of industry integrity and self-discipline, organize and carry out basic scientific research and popular science propaganda in the wine industry in accordance with the articles of association, and inherit the history and culture of wine; Provide information technology services for alcoholic food safety, and strengthen the education and training of alcoholic food safety knowledge; Promote the construction of industry integrity, improve the function of coordination and self-discipline, and guide and supervise the production and operation of liquor producers and operators according to law. Chapter II Management of Production and Operation Article 9 Whoever engages in the production and operation of alcohol shall obtain a production and operation license in accordance with the relevant provisions of the Food Safety Law of People's Republic of China (PRC).
Small workshops engaged in the production and processing of alcoholic beverages shall meet the food safety requirements stipulated in the Food Safety Law of People's Republic of China (PRC) that are suitable for the scale and conditions of their production and operation.
Liquor brewed by individuals and families may not be sold. Article 10 The production and operation of alcohol shall strictly implement the relevant provisions of laws and regulations and national standards for alcohol safety to ensure the safety of alcohol. Eleventh wine producers should establish a wine food safety inspection system and strengthen wine inspection.
Alcohol producers can set up product quality inspection institutions to inspect the quality of alcoholic food by themselves, or entrust other food inspection institutions that meet the requirements of the Food Safety Law of People's Republic of China (PRC).
Liquor without inspection or unqualified inspection shall not be sold out of the factory. Article 12 A producer of alcoholic beverages shall establish a record system for the ex-factory inspection of alcoholic beverages, check the ex-factory inspection certificate and safety status, and truthfully record the name, specification, quantity, production date, production batch number, inspection certificate number, sales date, name, address, contact information and other related contents of alcoholic beverages. If there is a shelf life, the shelf life shall be truthfully recorded.
The preservation period of liquor factory inspection records shall not be less than six months after the expiration of liquor shelf life; If there is no clear shelf life, the shelf life shall not be less than two years. Article 13 Pre-packaged wine shall have labels that comply with laws, regulations and relevant national standards. Liquor producers and operators shall be responsible for the authenticity and legality of liquor labels produced and operated by them, and shall not mislead consumers.
Pre-packaged liquor shall not be falsely marked with ingredients, implementation standards and other contents, and the labels shall be marked with the implementation standards of solid liquor, liquid liquor and solid-liquid liquor.
Vintage wine producers should mark the storage years and proportions of various base wines and flavoring wines in the ingredient list, and keep traceability and inspection data. Article 14 Small workshops for liquor production and processing shall adopt the solid-state method of pure grain to brew liquor, and it is forbidden to use edible alcohol to process and produce liquor, and it is forbidden to produce prepackaged liquor. Fifteenth liquor operators should check the supplier's license, factory inspection certificate or other qualified certificates when purchasing liquor, and ask for copies of relevant certificates.
Liquor business enterprises shall establish a record system for incoming inspection, truthfully record the name, specification, quantity, production date or production batch number, purchase date, supplier's name, address and contact information of alcoholic food, and keep relevant vouchers. If there is a shelf life, the shelf life shall be truthfully recorded.
The storage period of incoming inspection records of alcoholic foods shall not be less than six months after the expiration of the product shelf life; If there is no clear shelf life, the shelf life shall not be less than two years. Article 16 A business operator dealing in bulk alcoholic food shall sell it at a fixed place of business. It is forbidden to sell bulk liquor on the flow.
Bulk liquor should use closed containers, and the containers should be marked with the implementation standards, producers and production dates of solid liquor, liquid liquor and solid-liquid liquor.
When selling homemade wine, catering service providers shall indicate the names, quantities and brewing dates of wine producers and brewing raw materials on the containers.