One, on the licensing
Districts (counties) Food and Drug Administration should be in accordance with the "norms", "Notice" and the relevant requirements of this document, carefully carry out the audit, do a good job of food service group meal takeaway license.
(A) correctly grasp the relevant licensing conditions
1, on the dedicated processing site
According to the "norms" 5.1.1: processing and distribution of group meals during the processing site (including cooking sites, cold meal production dedicated room, ready-to-eat fruit and vegetable production dedicated room, semi-finished product cooling site, meal finished cooling site, etc.) should be dedicated. Therefore, if there is sufficient evidence to prove that the food service unit should ensure that the above places are dedicated during the processing and distribution of group meals by taking measures such as staggered processing, it can be regarded as complying with the above requirements of the Code.
2, on meeting the requirements of more than 250 people
According to the Code 5.1.1: the area of the processing site and the size of the warehouse volume should be compatible with the varieties and quantities of the group meal distribution, and to meet the requirements of processing and distribution of group meals for more than 250 people. Therefore, if the approved category of "Food Service License" is "Large Hotel" or "Very Large Hotel", and there is sufficient evidence to prove that the processing place of the unit is exclusively used for processing and distributing group meals, it can be regarded as meeting the above requirements of the Code. requirements.
3. Rapid cooling facilities and equipment for food products
According to 6.1.2 of the Code, equipment for rapid cooling of semi-finished food products and finished food products (e.g. vacuum coolers) shall be provided, except for food service establishments that process and supply only net food. The number, capacity and technical parameters of the rapid cooling equipment should be able to ensure that the center temperature of the thermally processed semi-finished and finished products will be reduced to less than 10℃ within 2 hours. Therefore, cooling, such as the first use of vacuum cooling machine and other rapid cooling equipment will be the meal first cooled to below 25 ℃, and then put into a special cold storage, refrigerator, cooling special room and other facilities to cool to below 10 ℃, the total cooling process time can be controlled within 2 hours, can be regarded as complying with the "norms" above requirements.
4, on the transport vehicle
According to the "norms" 6.1.3: equipped with semi-finished products for seasoning and finished meals storage, transportation of refrigerated equipment. 6.1.4: equipped to meet the ready-to-eat hot meals storage, transportation of heating and insulation equipment. 8.8.2: the distribution of cold or hot meals should be equipped with cold storage or heating and insulation facilities to meet the conditions. Therefore, the above special transportation vehicles can be purchased by the food service units themselves, but also to have the appropriate qualifications of the third-party logistics leased special transportation vehicles.
5, on the inspection room area
According to the "Notice" Annex 1 "4 food inspection and sampling," the provisions of the inspection room area of not less than 25m2. The area of the inspection room can include sample preparation, storage of test equipment, test operations and test records, such as storage and other inspection-related areas.
(B) bucket meal enterprises, central kitchens engaged in group meal takeaway should apply separately
According to the "norms" "1 scope" provides that: this standard does not apply to collective meal distribution units engaged in collective meal distribution, central kitchens to the food service unit distribution of food behavior, and the "collective meal distribution of food Production and Distribution Health Code" (DB31/2024-2014) and "Central Kitchen Health Code" (DB31/2008-2012), the provisions of the collective meal distribution units, the central kitchen of the supply varieties, supply methods, supply objects, etc. do not meet the requirements of the group meal delivery. Therefore, collective meal delivery units and central kitchens engaged in group meal takeaway activities, should apply for a separate "group meal takeaway" license program, in line with the requirements of the Code.
(C) Strengthening the audit of the food safety management system of the applicant unit
The food service group meal takeout is a higher food safety risk of food supply, and is a regular food service based on the extension of services. According to the requirements of "the most stringent access", food service units engaged in group meals takeaway should have a strict food safety management system.
II. Regulatory Work
Food and drug regulatory authorities at all levels should strengthen the regulation of group meal take-out activities and guide group meal ordering activities in accordance with the Food Safety Law of the People's Republic of China, Measures for Food Safety Supervision of Catering Services, and the relevant provisions of the Code and the requirements of the following items:
(a) Guiding the ordering units to choose qualified catering service units
(b) Guiding the ordering units to choose qualified catering service units
(c) Guiding the ordering units to choose qualified food safety management systems Qualified Catering Service Units
The food and drug regulatory authorities at all levels shall guide the units ordering group meals for takeout to select the catering service units providing group meals for takeout, and select the units whose Catering Service License contains the licensed item of "Group Meals for Takeout" and whose number of people to be served is able to satisfy the demand. Takeaway activities. The Municipal Bureau will announce in due course on the government website the catering service units that have obtained the "Group Meal Takeaway" license program.
(2) Supervision of group meal takeaway food service units to fulfill their responsibilities
Food service units receiving group meal takeaway service demand, such as banquets, should take the initiative to declare, and will be recorded in a timely manner into the "Shanghai catering service food safety traceability system", to accept the supervision of the food and drug regulatory authorities, and shall not be ordered to the Food and Drug Administration, and shall not be ordered to the Food and Drug Administration, and shall not be ordered to the Food and Drug Administration. Supervisory departments to accept the supervision of the food and drug administration, and shall not subcontract the order to other units.
When a food service unit engages in group meal take-out activities, its food safety management personnel should carry out food safety management throughout the group meal processing sites and food service sites, and do a good job in process control, food inspection, food sampling and record-keeping and other related management work, to fully fulfill the food safety management responsibilities.
(C) to strengthen the supervision of illegal group meal takeaway activities
Food and drug regulatory departments at all levels should strengthen the supervision and inspection of group meal takeaway activities, there are more than the "Food Service License" approved scope of operation of the group meal takeaway and other violations of the catering unit, should be strictly investigated and dealt with according to law.
Group Meal Takeaway License Requirements
The Hygienic Code for Food Safety Local Standard for Catering Service Group Meal Takeaway has made clear provisions on the processing and operation places, facilities and equipment, meal supply methods and supply varieties, processing and distribution process, food supply at the point of food supply, crating and distribution, labeling, and hygienic management for engaging in group meal takeaways to ensure the safety of food supply. Specific requirements include:
1, the processing site to meet the requirements of more than 250 people group meal processing and distribution conditions;
2, processing and distribution of ready-to-eat cold meals, cold processed pastries, ready-to-eat fruits and vegetables and other high-risk food varieties should be set up separately for processing and production of special rooms;
3, equipped with transportation vehicles and facilities and equipment to ensure that the ready-to-eat hot meals and ready-to-eat cold meals Separate, raw materials, semi-finished products and finished products are separated;
4, food inspection and sampling inspection room area of not less than 25 square meters; respectively, equipped with semi-finished products for seasoning and finished meals of rapid cooling equipment;
5, equipped with semi-finished products for seasoning and finished meals of storage, transportation of cold storage equipment;
6, shall not be processed and distributed raw food and aquatic products, salad and other raw mixed vegetables. Pre-mixed raw vegetables, seasonal beans and other high-risk foods, as well as other foods whose production and operation are prohibited by the state.
7, food service units must obtain a "group meal takeaway" annotated "food service license" before engaging in group meal takeaway services. However, the group meal takeaway service does not include the behavior of the caterer temporary, casual packaged takeaway.