7.1. General requirements

7.1.1. Catering service providers shall formulate and implement raw material procurement control requirements to ensure that the purchased raw materials meet food safety standards.

7.1.2. Catering service providers should implement the system of incoming inspection and ticket collection for food, food additives and food-related products.

7.1.3. When purchasing, ask for and keep the relevant licenses, inspection (quarantine) certificates, invoices, purchase lists and other shopping vouchers for easy traceability.

7.1.4. catering service providers should also establish and implement the accounting record system for food, food additives and food-related products, and truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents.

7.2. Procurement and acceptance of raw and auxiliary materials

7.2.1. The purchased food, food additives and food-related products shall meet the relevant requirements of the relevant national food safety standards and regulations, and the food prohibited from production and operation as stipulated in Article 28 of the Food Safety Law and the edible agricultural products prohibited from being sold as stipulated in Article 33 of the Agricultural Products Quality and Safety Law shall not be purchased.

7.2.2. The acts of obtaining certificates and tickets, incoming goods inspection and purchasing records for purchasing food, food additives and food-related products shall comply with the requirements of laws, regulations and norms.

7.2.3. Acceptance should be made before warehousing, and records should be made when leaving the warehouse.

7.3. transportation and storage of raw materials

7.3.1. transportation

the means of transportation of food raw materials should be kept clean to prevent food from being contaminated during transportation. When purchasing food that needs to be refrigerated or frozen, it needs cold chain transportation.

7.3.2. Storage

7.3.2.1. The storage place and equipment should be kept clean, free of mildew, mouse marks, flies, cockroaches, etc., and toxic and harmful articles and personal daily necessities should not be stored.

7.3.2.2. Foods shall be classified and stored in shelves, and the use shall follow the principle of first-in first-out, and the spoiled and expired foods shall be cleaned and destroyed in time.

7.3.2.3. Refrigeration and freezing cabinets (warehouses) should be clearly marked. In cold storage and frozen storage, raw materials, semi-finished products and finished products should be strictly separated, and plant food, animal food and aquatic products should be classified and placed, and food should not be piled up or squeezed for storage. The temperature of cold storage and freezing should meet the requirements of the corresponding temperature range respectively. Refrigeration and freezing cabinets (warehouses) should be defrosted, cleaned and maintained regularly, and the temperature (indicator) meter should be checked.