generally, you should obtain the food circulation license, business license, food inspection report, inspection and quarantine certificate of imported food from the food supplier, and establish the purchase ledger.

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

Article 12 A catering service provider shall establish a system for purchasing and inspecting food, food raw materials, food additives and food-related products, and obtaining certificates and tickets.

if a catering service provider purchases from a food production unit or a wholesale market, it shall check, ask for and keep the supplier's relevant license and product qualification certificate; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, each supply list, etc. shall be inspected, obtained and retained; Purchase from supermarkets, farmers' markets, self-employed merchants, etc., shall obtain and keep the purchase list.

catering service enterprises should establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents, or keep the purchase bill containing the above information.

catering service providers should sort out purchasing records and related materials in an orderly manner according to the product variety and the order of purchase time, and keep them properly for future reference. The retention period of records and bills shall not be less than 2 years.

Measures for the Supervision and Administration of Food Safety in Circulation

Article 13

When purchasing food, a food business operator shall check the supplier's license, business license and food qualification documents.

a food trading enterprise shall establish a food purchase inspection record system, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food.