in order to strengthen and standardize the hygiene supervision and management of strong bulk food, the Ministry of Health has specially formulated the relevant regulations on the hygiene of bulk food. Here, I would like to introduce relevant information to you, hoping to help you.

Regulations on Hygienic Management of Bulk Food

Article 1 In order to strengthen the hygienic management of bulk food business process and ensure the health of consumers, this Regulation is formulated in accordance with the relevant provisions of the Food Sanitation Law of the People's Republic of China (hereinafter referred to as the Food Sanitation Law).

article 2 this specification is applicable to all food supermarkets, shopping malls and other sales units dealing in bulk food * * * hereinafter referred to as "operators" * * *, but does not include catering industry and bazaars. The term "bulk food" as mentioned in this specification refers to food, food raw materials and processed semi-finished products without pre-packaging, but does not include fresh fruits and vegetables, and raw grain, fresh frozen livestock and poultry products and aquatic products that need to be cleaned and processed.

article 3 bulk food must be transported by special means of transport and in a state that meets the food storage conditions. Bulk food leaving the factory must be sealed with packaging materials and containers that meet the hygiene standards, and the following contents shall be marked on the label: food name, ingredient list, producer and address, production date, shelf life, storage conditions, eating methods and packaging specifications. At the same time, inspection certificate shall be attached.

article 4 when purchasing bulk food, business operators must obtain and check the hygiene license and food inspection certificate of the producers from the manufacturers and keep photocopies for future reference. Operators should check whether the label content of bulk food is clear and complete, and the manufacturers and sellers must provide it truthfully. Operators should be equipped with corresponding devices or tools to inspect or send the purchased food for inspection. No business operator may distribute food produced by producers who have not obtained hygiene licenses or bulk food without inspection certificates and incomplete labels.

article 5 after purchasing, business operators shall store the purchased food according to the requirements of storage conditions to prevent secondary pollution.

Article 6 Operators shall set up the sales area of bulk food according to the principle of "separating raw food from cooked food". Raw and cooked food should be sold at a certain distance, and should not be sold in the same area to prevent cross-contamination. The sales area of bulk food should be clearly marked with distinguishing or isolating signs and kept clean. It is strictly forbidden to place waste treatment facilities and sell any non-food items, and corresponding devices and facilities for temperature regulation, washing, disinfection and storage should be set according to the needs of the food sold.

Article 7 Direct food and bulk food that can be processed without cleaning sold by business operators must be as follows:

1. The food shall be sold by a special person and provide sorting and packaging services for consumers. Sales personnel must hold valid health certificates and wear masks, gloves and hats when operating.

2. The food sold must be covered with dust-proof materials, and isolation facilities should be set to ensure that the food cannot be directly touched by consumers, and there is a sign prohibiting consumers from touching it.

3. The business operator should mark the name, ingredient list, producer and address, production date, shelf life, storage conditions and eating method of the food in a prominent position of the container or on the isolation facilities.

4. Operators have facilities or devices such as washing, disinfection, storage and temperature regulation that meet the hygiene requirements.

5. Operators must provide consumers with small packages that meet the hygiene requirements, and ensure that consumers can obtain complete labels that meet the requirements in Item 3 of this article.

article 8 bulk food for consumers to taste directly should be clearly distinguished from food for sale, and the word edible should be marked.

article 9 when selling bulk foods that need to be cleaned and processed, business operators should set labels at obvious positions on the sales shelves, and mark the following contents: food name, ingredient list, producer and address, production date, shelf life, storage conditions, eating methods, etc. Operators should ensure that consumers can easily obtain the above labels.

article 11 the labels of food repackaged by business operators shall be labeled according to the original producer's product identification, and the following contents must be indicated: food name, ingredient list, producer and address, production date, shelf life, storage conditions, eating method, etc.

article 11 the production date marked on the label of bulk food must be consistent with the production date marked by the producer when leaving the factory. Food prepackaged or repackaged by producers and operators is strictly prohibited from changing the original production date and shelf life. Prepackaged foods, which has been listed for sale, shall not be repackaged or sold in bulk after unpacking.

Article 12 A business operator shall separately sell foods with different production dates, and indicate the production dates. If foods with different production dates are mixed for sale, the earliest production date and the shortest shelf life must be marked on the label.

Article 13 Operators shall be equipped with special food hygiene administrators who are responsible for the hygiene management of bulk food. Their main responsibilities are:

1. Responsible for checking the hygiene status of bulk food and whether the contents of labels are complete;

2. Implement the hygiene requirements of bulk food business process item by item, and be responsible for supervision and inspection;

3. Clean up the food that has expired in time;

4. The unqualified food found after purchase shall be reported to the local health supervision institution immediately, and measures shall be taken to prevent it from flowing to other units and individuals.

article 14 bulk food that has exceeded the quality guarantee period shall not be re-processed and sold, and the operators or sellers shall be responsible for destroying and storing relevant records.

article 15 in violation of the provisions of article 4 of this specification, business operators who fail to ask for inspection from manufacturers and sellers and keep hygiene licenses and inspection certificates shall be given administrative punishment in accordance with the provisions of article 41 of the food hygiene law.

article sixteenth, in violation of the provisions of article fifth, article sixth and article seventh of this specification, if the business operators do not meet the hygiene requirements, they shall be given administrative punishment in accordance with the provisions of article forty-first of the food hygiene law.

article 17 whoever, in violation of article 14 of this specification, deals in foods with a shelf life exceeding the shelf life or uses foods with a shelf life exceeding the shelf life as raw materials for food processing shall be given administrative punishment in accordance with article 42 of the food hygiene law.

article 18 the health administrative departments of all provinces, autonomous regions and municipalities directly under the central government shall, with reference to the requirements of this specification, formulate corresponding management regulations for bulk food in bazaars.

article 19 this specification shall be implemented as of October 1, 2114.