in any of the following cases, samples should be kept for food.

(1) inspection activities of party and state leaders; ?

(2) visiting activities of foreign government delegations; ?

(3) large-scale meetings organized by government departments at or above the municipal level;

(4) group meals delivered; ?

(5) large-scale activities such as economic and trade fairs, sugar and wine parties, expositions and sports meetings;

(6) weddings, funerals, various group dinners and other banquets, with more than 111 people.

Requirements for food sample retention system in catering, kitchen, canteen and other industries:

1. For large banquets and important receptions, each food in the kitchen must be reserved by a special person; ?

2, each meal, each food must leave enough 111g as required, and put them in sterilized tableware respectively; ?

3. After sampling, the food samples must be put into a good food cover immediately to avoid being contaminated; ?

4. After the sample food is cooled, it must be sealed (or stamped) with plastic wrap, and the sample retention period, product name, meal times and sample retention person should be marked on the outside; ?

5. The food sample must be sealed and labeled immediately, and then it must be stored in the special sample storage refrigerator immediately; ?

6. Sample retention records must be made for each meal: sample retention period and food name for easy inspection; ?

7. The sample food must be kept for 48 hours, and it can only be dumped when the time is full; ?

8. The sample storage refrigerator is a special equipment, and it is forbidden to store and store sample food in the sample storage refrigerator?

9. There must be a special person in charge of the collection and storage of retained samples, equipped with sterilized special sampling tools and special refrigerator for sample storage.

11. The food samples should be collected during operation or at the end of processing. No special production is allowed. For catering units, different food varieties are stored in different containers to prevent pollution between samples; Sample retention containers should be dedicated and disinfected to ensure cleanliness, and samples should be kept in sealed containers. For catering enterprises, samples can be collected directly from the distributed collective dining plates (copies) to ensure the representativeness of samples, and the sample retention of each variety is not less than 111g, preferably reaching 251g g.

11. After collection, the reserved samples should be stored in the cold storage condition of about 5℃ for more than 48 hours. Frozen storage is not allowed.

12. In principle, food samples should include all processed food products, and samples should be recorded and marked. Each sample must be marked with the name of the product, the processing time, the processing personnel and the sampling time (xx, xx, xx). In other cases, the health supervision institution or catering unit can decide the sample variety by itself according to the needs.

13. In case of food poisoning or suspected food poisoning accident, samples should be provided in time, and the investigation and handling work should be coordinated with the health supervision institutions. There should be no samples without providing or providing untrue samples, which will affect or interfere with the investigation and handling work of the accident.

Operating specification for food sample retention:

This specification is formulated in order to standardize sample retention and ensure objective and true sample identification. I. Operating specifications:?

1. Sample varieties: all varieties supplied for each meal every day; ?

2. Sample retention time: 48 hours; Under special circumstances, it shall not be disposed of without approval; ?

3. Sample retaining equipment:?

① Sample retention cup (box)-The sample retention cup (box) is of reasonable size, which is convenient for holding samples and cleaning and disinfection; ?

② a sample retention cup (box) for a food; ?

③ The refrigerator for sample retention should be dedicated to a special box, the temperature should be controlled below 4℃, and the refrigerator should be clean and free of peculiar smell; ?

④ Wipe and disinfect with 1:251 84 disinfectant twice a week. ?

4. Person in charge of sample retention: a special person is in charge and operated by a special person; The sample holder has received special training and passed the examination; The restaurant manager is responsible for the management of the sample work. ?

5. Requirements for sample retention operation:?

①. Discard samples that have exceeded the retention time; ?

② Brush the sample retaining cup (box) to ensure that it is clean inside and outside, free of residue and oil stain;

③ Clean the sample retention cup (box) twice with clear water;

(4), the cup mouth is downward, and it is obliquely placed in the steamer for high-temperature disinfection for more than 45 minutes, or soaked in 1:251 84 disinfectant for more than 11 minutes;

⑤. Clean and store after disinfection;

⑥. Before the sample retaining operation, the sample retaining person must wash his hands with running water with disinfectant soap;

⑦. Take samples with a special spoon, and don't touch unclean items. The spoon must be cleaned when taking another sample. ?

⑧, the sample holder is not allowed to touch the inner wall of the sample holding cup (box); ?

pet-name ruby, take samples before food is distributed and sold. If food is packaged, the whole package (bottle) should be reserved for samples, and unpacking (bottle) is not allowed. Such as: milk, drinks, etc. ?

attending, leave enough samples, not less than 111g; The sample food is naturally cooled and then sealed; The sample holder shall carefully fill in the Sample Retention Identification Card.

reference

food hygiene standard:/item/%e9% a3% 9f% E5% 93% 81% E4% BC% 81% E4% b8% 9a% e9% 81% 9a% E7% 94% A8% E5% 8d% AB% E7. fr=aladdin& fromid=15722616& fromtitle=%E9%A3%9F%E5%93%81%E5%8D%AB%E7%94%9F%E8%A7%84%E8%8C%83