In order to strengthen the supervision and management of collective meal delivery activities, to prevent the occurrence of food poisoning accidents and food-borne illnesses, to ensure that the physical health and life safety of the diner, according to the "Chinese People's Republic of China *** and the State Food Safety Law," and other laws and regulations, combined with the actual situation in the city, to formulate the measures. Article II (Definition)

The collective meal distribution referred to in this approach, refers to the catering production and operation units in accordance with the authorities, enterprises and institutions and other organizations of the ordering requirements of the meal for centralized processing, packaging and delivery of production and operation activities. Article III (Scope of Application)

This approach applies to the administrative region of the city engaged in collective meal delivery of production and operation activities and relatively fixed ordering of collective meal management activities.

The state and the city of collective dining for students and units of self-managed cafeteria supply collective dining supervision and management of other provisions, from its provisions. Article IV (Management)

Shanghai Food and Drug Administration (hereinafter referred to as the Municipal Food and Drug Administration) is responsible for the supervision and management of the city's collective meal distribution. District and county Food and Drug Administration (hereinafter referred to as district and county Food and Drug Administration) is responsible for the supervision and management of collective meal delivery within the jurisdiction.

The city's quality and technical supervision, industry and commerce, health, public security, sanitation, transportation and other departments should be in accordance with their respective responsibilities, *** with the supervision and management of collective meal delivery. Article V (Food Safety Commitment System)

The city to implement the collective meal delivery unit food hygiene and safety commitment system.

Collective meal delivery units in the application for food service licenses and dining units to sign an ordering contract, it should be on their food hygiene and safety and the corresponding legal responsibility, respectively, to the location of the district and county Food and Drug Administration and dining units to make a commitment. Article 6 (encouragement and guidance)

Economic development zones and other centralized work areas, as well as new office buildings, should create the conditions for the opening of collective dining cafeterias to provide dining places.

The city encourages the requirements of the collective meal distribution units to actively expand the collective meal market, to achieve the scale of collective meal production and operation and industrialization, to ensure the quality of collective meal products and meal safety. Chapter II collective meal distribution units Article 7 (license)

Collective meal distribution activities engaged in the unit, should be located in the district, county Food and Drug Administration to apply for a food service license, including the scope of business collective meal distribution, and to the industry and commerce department to obtain a business license before engaging in the collective meal meal processing, packaging and delivery of production and business activities.

Districts and counties Food and Drug Administration received an application for a food service license, shall be in accordance with the provisions of Article VIII of these measures for review and approval of its scope of business, production and processing technology and production and processing of quantities, and will be approved by the number of production and processing of public announcement. Article VIII (basic conditions of production and operation)

The unit engaged in collective meal distribution activities, shall meet the following basic conditions:

(a) with its production and processing requirements of the site, facilities and equipment;

(b) with its production and operation scale requirements of full-time food safety management personnel, food safety inspection agencies or inspectors

(C) the establishment of self-inspection system in line with management requirements;

(D) laws, regulations, rules and other conditions.

The specific requirements of the basic conditions referred to in the preceding paragraph shall be formulated by the Municipal Food and Drug Administration, and publicized to the community. Article IX (production and management units responsible)

The person in charge of the collective meal distribution unit for the unit's direct responsibility for food safety. Article X (training and physical examination of relevant personnel)

Collective meal delivery unit employees, full-time food safety management personnel and inspectors should be in accordance with relevant regulations, to participate in food safety training; of which employees should also be examined by the health and obtain a certificate of conformity.

Collective meal delivery units should be established in the practitioners of the morning inspection system. Found that there is a cough, fever, diarrhea or purulent, exudative skin disease and other symptoms of the personnel shall not be arranged to participate in contact with direct food work. Article XI (production process, quantity requirements)

Collective meal distribution units must be strictly in accordance with the district and county Food and Drug Administration approved the production and processing process and production and processing of quantities, production, processing and distribution of collective meals. Article XII (procurement of raw materials)

Collective meal distribution units should be obtained in accordance with the law of food production, food distribution, food service license production and management units and set up in accordance with the law of food and agricultural products market procurement of raw materials, semi-finished products and edible agricultural products.

Collective meal delivery unit procurement of raw materials and semi-finished products, should be in accordance with the relevant provisions of the verification, check the quality of food and food labeling of shaped packages.

Prohibit the procurement of food ingredients, semi-finished products or edible agricultural products from unlicensed vendors. Article XIII (primary processing of raw materials)

Collective meal distribution units for primary processing of raw materials, should be in accordance with the requirements of the relevant operating procedures, inspection, selection, soaking, rinsing of raw materials to ensure that the holding containers and processing equipment in line with hygiene requirements. Article XIV (processing and temperature control)

Collective meals can be refrigerated, heated or autoclaved and other ways to meet the requirements for processing.

The use of refrigerated processing, should be fully cooled after the meal cooked (within two hours the center temperature to 10 ℃ or less), and at 10 ℃ below the distribution, storage, transport, and shall be heated to the center of the temperature of 75 ℃ or more before consumption.

The use of heating and heat preservation method of processing, should be in the meal after cooking heating and heat preservation, so that the meal in the center of the meal before consumption is always maintained at a temperature of 65 ℃ or more.

The use of autoclave processing, the meal should be contained in closed containers by autoclave sterilization, to achieve commercial sterility requirements.