Article 1 In order to regulate the catering industry (including collective meal distribution units) food procurement claims, purchase and acceptance and ledger records, to protect the legitimate rights and interests of consumers, according to the "People's Republic of China *** and the State Food Sanitation Law" and "the State Council on the strengthening of food and other product safety supervision and management of the Special Provisions," to formulate the provisions of this regulation.

Second All units and individuals engaged in catering business activities in the territory of the Chinese People's **** and the State shall comply with these provisions.

Article 3 above the county level, the local health administrative department is responsible for the catering industry food procurement and purchase and acceptance behavior supervision, support and encourage the relevant industry associations to carry out the catering industry food procurement and purchase and acceptance of industry self-regulatory activities.

Article IV of the catering industry operators should be in accordance with the requirements of the provisions of the establishment of food procurement, purchase and acceptance of purchase and billing system, designated full-time (part-time) staff responsible for the food certification, acceptance and billing records and other work. Accounts should be stored to facilitate inspection.

Responsible for food certification, acceptance and ledger records of personnel should master the catering industry commonly used food hygiene regulations, food hygiene and basic knowledge of sensory identification of common sense.

Article V Catering operators should implement the procurement of food types of procurement and acceptance system includes:

(a) food (cooking oil and food ingredients);

(b) edible agricultural products;

(c) food additives;

(d) the provincial health administrative departments in accordance with the law, the project.

Article VI of the catering industry operators in the procurement of the products specified in Article 5 of these provisions, should be fully licensed food production and operation units or market procurement, to obtain the seller or the market manager to issue the shopping vouchers and retained for inspection.

Procurement before the following requirements should be checked on the product:

(a) the general health status of the product, product certification and product labeling in accordance with relevant state laws and regulations.

(b) from food manufacturers or wholesale markets in bulk purchases of food, should check whether the food in accordance with the production batch of products by the statutory conditions of the inspection agency issued by the inspection report or by the supplier's signature (seal) of the copy of the inspection report. Can not provide inspection reports or copies of inspection reports of products, shall not be purchased.

(C) the procurement of raw pork should check whether the designated slaughtering enterprise slaughtering products and check the proof of quarantine; procurement of other meat should also check the proof of quarantine. Procurement of meat without proof of quarantine shall not be allowed.

Article VII from a fixed supplier or supply base for the procurement of food, should be requested and retained supply base or supplier qualification certificates, suppliers or supply base should be signed procurement and supply contracts and ensure the quality of food hygiene.

Article VIII of the catering industry operators should implement the purchase and acceptance of record-keeping system, in the food storage or use of the food purchased before checking the food and shopping vouchers are consistent with the account records.

The ledger should be truthfully recorded purchase time, food name, specifications, quantity, supplier and its contact information. The format of the ledger is attached (catering business unit food procurement and purchase and acceptance ledger).

From a fixed supply base or supplier of food purchases and signed procurement and supply contracts, should be retained for each supply list, can no longer re-register the account.

And food certification information should be organized in accordance with the product variety, the order of the time of purchase, properly preserved for inspection.

Article IX of the catering operators need to properly store the information related to the certification and acceptance records, shall not be altered, forged, and its retention period shall not be less than six months after the completion of the use of food.

Article 10 of the health administrative departments at all levels shall strengthen the catering industry operators to supervise and inspect the situation of food certification; violation of this provision in accordance with the "Chinese People's *** and the State Food Sanitation Law", "the State Council on the strengthening of food and other product safety supervision and management of the special provisions of the" and the relevant provisions of the penalties to be imposed.

Article XI of the provisions of the definition of terms are as follows:

Solicitation: refers to the catering industry operators in the procurement of food, check whether the product meets the requirements of the relevant health laws and regulations or standards, check the supply of product qualification certificates and ask for shopping vouchers for the behavior.

Shopping vouchers: refers to be able to meet the food traceability required by the valid vouchers, including invoices, receipts, supply lists, credit cards and so on.

Article XII of these provisions by the Ministry of Health is responsible for interpretation.

Article XIII of these provisions shall come into force on the date of publication.

These provisions shall come into force on the date of their issuance.