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

Chapter II Basic Requirements for Catering Services

Article 8 A catering service provider must obtain a Catering Service Permit in accordance with the law, operate according to the permitted scope, and hang or place the Catering Service Permit in a prominent position in the dining place.

article 9 catering service providers shall establish and improve the food safety management system, and be equipped with full-time or part-time food safety management personnel.

according to article 92 of the food safety law, the directly responsible person in charge of a unit whose catering service license has been revoked shall not engage in catering service management within 5 years from the date of making the punishment decision.

catering service providers shall not employ employees prohibited from engaging in management work as stipulated in the preceding paragraph of this article.

article 11 a catering service provider shall, in accordance with the provisions of article 34 of the food safety law, establish and implement a health management system for employees and establish health records for employees. Food and beverage service employees shall carry out health examination every year in accordance with the provisions of the second paragraph of Article 34 of the Food Safety Law, and can only take part in the work after obtaining the health certificate.

if the personnel engaged in the direct import of food suffer from diseases that hinder food safety as stipulated in article 23 of the regulations for the implementation of the food safety law, they should be transferred to other jobs that do not affect food safety.

article 11 catering service providers shall organize employees to participate in food safety training in accordance with the provisions of article 32 of the food safety law, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish training files; We should strengthen the training of full-time (part-time) food safety management personnel in food safety laws and regulations and related food safety management knowledge.

Article 12 A catering service provider shall establish a system of purchasing, checking and obtaining certificates and tickets for food, food raw materials, food additives and food-related products.

if a catering service provider purchases from a food production unit or a wholesale market, it shall check, ask for and keep the supplier's relevant license and product qualification certificate; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, each supply list, etc. shall be inspected, obtained and retained; Purchase from supermarkets, farmers' markets, self-employed merchants, etc., shall obtain and keep the purchase list.

catering service enterprises should establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents, or keep the purchase bill containing the above information.

catering service providers should sort out purchasing records and related materials in an orderly manner according to the product variety and the order of purchase time, and keep them properly for future reference. The retention period of records and bills shall not be less than 2 years.

Article 13 A catering service provider who implements a unified distribution operation mode may uniformly check the supplier's license and product qualification documents by the enterprise headquarters, and establish food purchase inspection records.

if the unified distribution operation mode is implemented, each store of the enterprise shall establish a unified distribution document ledger of the headquarters. Products purchased by stores themselves shall comply with the provisions of Article 12 of these Measures.

Article 14 Catering service providers are prohibited from purchasing, using and dealing in the following foods:

(1) Foods whose production and business are prohibited by Article 28 of the Food Safety Law;

(2) foods that violate the provisions of Article 48 of the Food Safety Law;

(3) foods that violate the provisions of Article 51 of the Food Safety Law;

(4) importing into prepackaged foods in violation of Article 66 of the Food Safety Law.

article 15 catering service providers shall purchase, preserve and use food additives in accordance with relevant state regulations and food safety standards. Food additives should be stored in special cabinets and other facilities, marked with the words "food additives", properly kept, and a ledger should be established.

article 16 catering service providers shall strictly abide by the food safety operation specifications for catering services formulated by the state food and drug supervision and administration department. 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.

article 17 when the food and drug supervision and administration department conducts sampling inspection according to law, the catering service providers who have been sampled shall cooperate with the sampling inspection and truthfully provide information such as the source, quantity, inventory location, inventory quantity, sales volume and relevant tickets of the sampled samples.