12.1. Personnel health management, training management, raw material procurement and acceptance, key items in processing operation, food safety inspection, food sample retention, complaints and handling results, and measures taken after problems are found shall be recorded.

12.2. All records shall be signed by the executives and inspectors.

12.3. The person in charge of each post should urge relevant personnel to make records as required, and check the relevant contents of the records every day. Food safety management personnel should always check the relevant records, and if any abnormality is found in the records, they should immediately urge the relevant personnel to take corrective measures.

12.4. Relevant records shall be kept for at least 2 years.

12.5. Catering service providers are encouraged to adopt computer information technology systems and means to manage documents and records.

12.6. catering service providers are encouraged to publicize the main raw materials, food additives and production methods of homemade food in conspicuous positions or menus in the store.