According to the Quantitative Checklist of Catering Units in Shenzhen, the requirements for food sample retention are as follows:
There are special sample retention containers and refrigeration facilities, and samples of each batch and variety of food products should be retained, and each type should be sealed in sterilized containers for 48 hours.
Specifically, it includes the following six aspects:
1. School canteens (including canteens in kindergartens), canteens in construction sites with more than 111 people, collective dining distribution units, central kitchens, catering services for major events and one-time dinners with more than 111 people. Samples of finished food for each meal should be kept and designated persons should be responsible for it, so as to facilitate inspection during food poisoning investigation.
2. Special sample holding container and refrigeration facilities (sample holding refrigerator) are provided.
3. Samples of each batch and variety of food products should be kept, and the amount of each sample should be not less than 111g, which should be placed in sealed special containers after cleaning and disinfection, and stored for more than 48 hours under cold storage conditions.
4. The food samples should not be contaminated, and the food labels should be affixed. After the food samples are cooled, they should be put into a special refrigerator at 1-11℃, and the sample retention time and meal times should be marked, and the sample retention records should be made, including the sample retention date, time, product name, meal times and sample retention person.
5. The food samples must be kept according to the deadline. If there is any abnormality in the diners in the food sample source restaurants (canteens, stalls, etc.), they should be sealed immediately and sent to the food safety inspection department for inspection.
6. Operate and manage in strict accordance with the Food Sample Retention System, and keep the Food Sample Retention Record (the template can be downloaded from our website).