Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, be honest and self-disciplined, accept social supervision and assume social responsibilities. Article 5 The people's governments of provinces, cities and counties (including county-level cities and districts, the same below) shall be responsible for food safety supervision and management within their respective administrative areas, uniformly lead, organize and coordinate food safety supervision and management and food safety emergency response within their respective administrative areas, establish and improve the coordination mechanism for the whole process of food safety supervision and management, establish and improve the food safety credit system, and implement the responsibility of food safety supervision and management.
The people's governments at the provincial, municipal and county levels shall, in accordance with the provisions of the Food Safety Law and the State Council, determine the responsibilities of the food and drug supervision and management, health administrative departments and other relevant departments at the corresponding level, strengthen the institutional, personnel and financial security of grass-roots supervision departments, and strengthen the capacity building of food safety supervision. Article 6 The people's governments of provinces, cities and counties shall set up food safety committees to coordinate and guide food safety work within their respective administrative areas, put forward relevant policies and measures, urge relevant departments to formulate specific implementation measures, and urge the implementation of food safety supervision and management responsibilities. Township (town) people's governments and sub-district offices set up food safety leading groups. The specific responsibilities of the Food Safety Committee and the Food Safety Leading Group shall be determined by the people's governments of provinces, cities and counties, township (town) people's governments and subdistrict offices in accordance with the Food Safety Law, the responsibilities of the Food Safety Committee of the State Council and these Regulations. Seventh provincial, municipal and county food and drug supervision and management departments are responsible for the supervision and management of food production and business activities within their respective administrative areas.
Other relevant departments of the people's governments of provinces, cities and counties shall be responsible for food safety within their respective administrative areas within their respective functions and duties.
The food and drug supervision and administration department of the people's government at the county level shall set up agencies in townships (towns) or specific areas according to the areas under its jurisdiction, population and supervision objects to perform the duties of food supervision and administration. Article 8 Township (town) people's governments and sub-district offices are responsible for organizing and coordinating food safety supervision and management within their respective administrative areas, defining food safety coordinators in village (neighborhood) committees and communities, and undertaking duties such as assisting law enforcement, hidden danger investigation, information reporting, publicity and guidance. Article 9 Food trade associations shall bear the responsibility of self-discipline, organize the construction of trade integrity, put forward opinions and suggestions on improving food safety, and guide, standardize and urge their members to engage in production and business activities according to law.
Consumer associations and other consumer organizations shall safeguard the legitimate rights and interests of consumers in food safety according to law.
Encourage volunteer organizations to assist or participate in food safety publicity and education, social supervision and other activities. Article 10 The news media shall publicize food safety laws and regulations, food safety standards and knowledge, and supervise food safety violations by public opinion. The publicity and reporting of food safety should be true and fair. Eleventh any organization or individual has the right to report food safety violations. Encourage employees in food production and business units to report food safety violations. The food and drug supervision and administration department or other relevant departments that accept the report shall reward meritorious personnel who verify the report or assist in the investigation and handling of the case. Specific measures shall be formulated by the provincial people's government.
The organ that accepts the report and the department responsible for handling the report shall keep the information of the informant confidential. Twelfth engaged in food production, food sales, catering services should be licensed according to law, and production and operation in accordance with the scope of business according to law. The license certificate shall be hung or placed in a prominent position in its production and business premises.
Food production and processing workshops and restaurants shall be managed by licensing system, and food vendors shall be managed by registration and filing system. Small food production and processing workshops, restaurants and food vendors may not engage in food production and business activities without permission or registration.
There is no charge for licensing and registration.
No unit or individual may forge, alter, falsely use, lease, lend or illegally transfer the license and registration certificate in other forms. Article 13 Food producers and business operators shall, in strict accordance with the provisions of the Food Safety Law, establish and implement the incoming inspection system, ex-factory inspection records and sales records of food raw materials, food additives and food-related products, establish and improve the food safety traceability system, and ensure the traceability of food.
When purchasing food raw materials, food additives and food-related products, small food workshops, restaurants and food vendors shall conduct incoming inspection and establish incoming inspection records, truthfully record relevant contents and keep relevant vouchers; For wholesale sales, a wholesale sales record system should be established and relevant vouchers should be kept. The preservation period of relevant records, bills and vouchers shall not be less than six months after the expiration of the shelf life of purchased food raw materials, food additives, food-related products and wholesale food. If there is no clear shelf life, the shelf life shall not be less than two years.