Measures for the Supervision and Administration of Food Safety in Catering Services

* * * Chapter 6, Article 53. General Provisions Basic Requirements for Catering Services Supplementary Provisions on Legal Liability for Handling, Supervision and Management of Food Safety Accidents

General Provisions (Articles 1 to 7)

Legislative purpose, scope of application and competent authorities;

according to the concept of responsibility sharing, the responsibilities and obligations of catering service providers, related organizations, associations and individuals are defined, which are basically consistent with the relevant provisions of the Food Safety Law.

The basic requirements for catering services (Articles 8 to 17)

For licensed operation, food safety management system, food safety management personnel, employees' health management system, personnel training system, procurement inspection and obtaining certificates respectively. Where it is necessary to formulate or revise the relevant national food safety standards, the administrative department of health of the State Council shall immediately formulate and revise them.

Handling of food safety accidents (Articles 18 to 22)

Regulatory authorities: strengthen daily supervision, accident verification and notification, control handling and conduct accident investigation according to law; catering service providers: strengthen daily management, seal up report control, cooperate with accident investigation

Supervision and management (Articles 23 to 36)

Further clarify quantitative classification management system, handling of complaints and reports.

Legal liability (Articles 37 to 51)

The food safety law and its implementing regulations have detailed and supplemented the illegal acts that should be punished in the process of catering services.

limited by the number of words, the supplementary provisions are omitted for reference.