Eleventh organizations and individuals engaged in food production, sales and catering business shall obtain licenses in accordance with the conditions and procedures prescribed by laws and administrative regulations. The license shall be hung in a prominent position in the production and business premises.
The food produced and sold by food producers, sellers and catering operators shall conform to the national, industrial and local standards of food, and shall not produce or sell food prohibited by laws and regulations.
Twelfth engaged in food production, sales and catering business, should have the premises (factories), facilities, sanitary environment and other conditions stipulated by laws and regulations, and establish and improve the food safety management system.
Thirteenth food or its packaging should be marked according to law. Food packaging labels and instructions shall meet the requirements of laws, regulations, rules and mandatory standards.
The name and address of the producer, the name of the food, the date of production, the shelf life, the storage conditions, the additives used, the ingredient list or ingredient list, the barcode of the goods and the implementation standards shall be marked on the packaging of prepackaged foods.
In the production and sale of bulk food, the food name, main ingredients, production date, shelf life and the name and address of the food producer shall be marked in a prominent position on the outer packaging or container.
The food entrusted for production shall be marked with the name, address and license number of the entrusted producer.
Food packaging labels and instructions shall not express or imply the function of preventing and treating diseases; Non-health food shall not express or imply health care function.
Fourteenth food producers and catering operators should establish a health management system. Employees engaged in food production and marketing must have a health examination once a year.
Persons suffering from infectious diseases or other diseases that hinder food safety are prohibited from engaging in direct contact with imported food.
Fifteenth storage and transportation of food must use safe, harmless and clean tools, equipment and containers. Food storage places and vehicles transporting food shall not store or leave toxic and harmful substances such as pesticides and fertilizers, and meet the requirements of temperature and humidity required to ensure food safety.
Preservatives and preservatives used in food storage and transportation shall meet the relevant mandatory national standards.
Article 16 Food producers, sellers and catering operators shall promptly handle consumers' food safety complaints and keep records of complaint handling for at least two years.
Section 2 Food Production
Article 17 Food producers shall establish a raw material acceptance system. Food raw materials shall not be put into production without acceptance.
It is forbidden to use raw materials that are inedible, have no legal source or do not meet the standards to produce food.
Drugs may not be added in food production, except that they are both drugs and food according to the relevant provisions of the state, except those added as raw materials, seasonings or nutritional fortifiers.
Eighteenth food producers should establish a true and complete production file. Food production archives shall be kept for at least two years after the expiration of the shelf life of food.
The main contents of the food production archives include: (1) the record of raw material purchase acceptance, including the name, specification, batch number, producer, supplier, quantity, purchase date, shelf life, storage or preservation conditions and requirements of raw materials; (two) food production records, including feeding, production process and production quantity; (three) food inspection records, including food and raw materials inspection and related information; (four) food sales records, including food sales target, quantity, batch and date; (5) Records on the handling of unqualified food produced, including the production date, quantity, batch, reasons, handling measures and results of unqualified food.
Article 19 The food produced by a food producer must pass the inspection before it can be sold out of the factory. If the food has not been inspected or failed to pass the inspection, the food producer shall not issue a certificate of conformity and shall not leave the factory for sale.
Article 20 Where food is commissioned, it shall be commissioned by an enterprise that has obtained the production qualification of such food according to law.
The client shall examine the client's business license, special food approval certificate and other relevant documents; Where a registered trademark is marked, the certificate of the exclusive right to use a registered trademark of the entrusting party shall be examined.
Section 3 Food Sales
Article 21 Food sellers shall purchase food from organizations or individuals that have obtained food production and business licenses according to law. It is forbidden to buy and sell other foods that do not meet food standards, exceed the shelf life and are prohibited by the state from producing and selling.
Food sellers shall establish and implement systems such as incoming inspection, incoming ledger, file management and ticket collection. When purchasing food, the inspection and quarantine certificate and food source certificate of the purchased food shall be inspected in batches, and whether the prepackaged foods logo and instructions meet the statutory requirements shall be inspected, and the original or photocopy of the relevant ticket shall be kept.
A food wholesaler shall establish a food sales ledger to record the variety, specification, quantity, flow direction, contact information of suppliers and other matters of wholesale food.
Food purchase ledger, sales ledger and other files shall not be forged, and the storage period shall be at least two years.
Article 22 A food market promoter or service management institution shall have corresponding equipment and facilities to ensure a clean and hygienic market environment, set up a food safety bulletin board in a prominent position in the market, focus on testing food such as grain, vegetables, fruits, meat and eggs, and publish the test results.
The food market promoters or service management institutions shall establish a responsibility system for food quality and safety in the market, review the business qualifications of sellers entering the market, sign a food safety agreement with market operators, and guide market operators to establish a purchase ledger and a purchase inspection system.
Food market promoters or service management institutions shall urge food sellers to sell according to law, regularly check whether the sales environment and conditions in the market and the food operated by the sellers meet the legal requirements, and urge the sellers to recall the foods that do not meet the requirements; If an illegal act is found, it shall be stopped in time and reported to the relevant food safety supervision and management department.
The fourth quarter catering business
Article 23 Catering operators shall abide by the following provisions: (1) Purchasing food and raw materials from organizations or individuals that have obtained food production and sales licenses according to law; (two) in accordance with the provisions of article twenty-first, inspection of the purchased food and raw materials, the establishment of procurement records; (3) The food processing meets the relevant national food production and processing standards; (four) the use of non-toxic, harmless and clean tableware; (five) the employees meet the relevant national personal hygiene requirements; (six) indicate the food processing time and shelf life in the obvious position of the take-away food package.
Twenty-fourth catering operators found or told that the food provided did have abnormal sensory properties or suspicious deterioration, and should immediately deal with it.
Article 25 The legal representative or principal responsible person of the canteen establishment unit shall be responsible for the food safety of the canteen of the unit.