(1) Food production and marketing enterprises should establish and improve their own food safety management system, strengthen the training of food safety knowledge for employees, equip full-time or part-time food safety management personnel, do a good job in the inspection of the food they produce and market, and engage in food production and marketing activities according to law. \x1d\ (2) Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, are not allowed to engage in the work of contacting directly imported food. \x1d\ (3) Producers of edible agricultural products shall use agricultural inputs such as pesticides, fertilizers, growth regulators, veterinary drugs, feeds and feed additives in accordance with food safety standards and relevant state regulations. Production enterprises of edible agricultural products and farmers' specialized cooperative economic organizations shall establish a production record system for edible agricultural products. \x1d\ (4) When purchasing food raw materials, food additives and food-related products, food producers shall check the supplier's license and product qualification certificates. \x1d\ (5) Food production enterprises shall establish a record system for incoming inspection of food raw materials, food additives and food-related products. \x1d\ (6) Food production enterprises shall establish a record system for food ex-factory inspection, check the inspection certificate and safety status of ex-factory food, and truthfully record the name, specification, quantity, production date, production batch number, inspection certificate number, name and contact information of buyers, sales date and other contents of the food.