Chapter IV Food Production and Sales
Article 20 Food producers and business operators shall obtain corresponding food production and business licenses according to law. Where laws and regulations provide otherwise for food production and processing workshops and food vendors, such provisions shall prevail.
The validity period of the food production and operation license is 3 years.
Twenty-first food producers and operators of production and operation conditions change, do not meet the requirements of food production and operation, food producers and operators shall immediately take corrective measures; If there are hidden dangers of food safety accidents, it shall immediately stop food production and business activities, and report to the local county-level quality supervision, industrial and commercial administration or food and drug supervision and management departments; If it is necessary to go through the licensing procedures again, it shall be handled according to law.
Quality supervision, industrial and commercial administration and food and drug supervision and administration departments at or above the county level shall strengthen the daily supervision and inspection of the production and business activities of food producers and operators; If it is found that it does not meet the requirements of food production and operation, it shall be ordered to correct it immediately and deal with it according to law; If it no longer meets the production and business license conditions, the relevant license shall be revoked according to law.
Article 22 Food production and marketing enterprises shall, in accordance with the provisions of Article 32 of the Food Safety Law, organize employees to participate in food safety knowledge training, learn food safety knowledge such as food safety laws, regulations, rules and standards, and establish training files.
Twenty-third food producers and business operators shall, in accordance with the provisions of Article 34 of the Food Safety Law, establish and implement the health examination system and health file system for employees. If the persons who come into contact with directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, and diseases that hinder food safety such as active tuberculosis, suppurative or exudative dermatosis, the food producers and operators shall adjust them to other jobs that do not affect food safety.
Food production and marketing personnel shall carry out health examination in accordance with the provisions of the second paragraph of Article 34 of the Food Safety Law, and the inspection items and other matters shall conform to the provisions of the provinces, autonomous regions and municipalities directly under the Central Government.
Article 24 A food production and marketing enterprise shall, in accordance with the provisions of Paragraph 2 of Article 36, Paragraph 1 of Article 37 and Paragraph 2 of Article 39 of the Food Safety Law, establish an incoming inspection record system and an outgoing food inspection record system, truthfully record the items that should be recorded according to law, or keep purchase and sale documents containing relevant information. Records and bills shall be kept for at least 2 years.
Twenty-fifth group food production enterprises that implement centralized and unified procurement of raw materials can uniformly check the supplier's license and product qualification documents by the enterprise headquarters, and make a good record of incoming inspection; Food raw materials that cannot provide qualified certification documents shall be inspected in accordance with food safety standards.
Article 26 Food production enterprises shall establish and implement food safety management systems such as raw material acceptance, production process safety management, storage management, equipment management and unqualified product management, and constantly improve the food safety guarantee system to ensure food safety.
Twenty-seventh food production enterprises shall formulate and implement control requirements for the following matters to ensure that the ex-factory food meets food safety standards:
(a) raw material procurement, raw material acceptance, feeding and other raw material control;
(two) the control of key production links such as production technology, equipment, storage and packaging;
(3) Inspection and control of raw materials, semi-finished products and finished products;
(4) Transportation and delivery control.
In case of non-compliance with the control requirements in the food production process, the food production enterprise shall immediately find out the reasons and take corrective measures.
Article 28 A food production enterprise shall, in addition to providing incoming inspection records and food ex-factory inspection records in accordance with Articles 36 and 37 of the Food Safety Law, truthfully record the safety management in the food production process. The retention period of records shall not be less than 2 years.
Article 29 When selling food, an operating enterprise engaged in food wholesale business shall truthfully record the name, specification, quantity, production batch number, shelf life, buyer's name and contact information, sales date and other contents of the wholesale food, or keep a sales bill containing relevant information. Records and bills shall be kept for at least 2 years.
Article 30 The State encourages food producers and business operators to use advanced technical means to record matters required by the Food Safety Law and these Regulations.
Thirty-first catering service providers shall formulate and implement the requirements for controlling the purchase of raw materials to ensure that the purchased raw materials meet the food safety standards.
Catering service providers shall inspect the food and raw materials that need to be processed in the process of production and processing, and shall not process or use them if they find corruption or other sensory properties abnormal.
Thirty-second catering service providers should regularly maintain the facilities and equipment for food processing, storage and display; Regular cleaning and inspection of thermal insulation facilities and refrigeration facilities.
Catering service providers shall clean and disinfect tableware and drinking utensils as required, and shall not use tableware and drinking utensils that have not been cleaned and disinfected.
Article 33 Food producers shall, in accordance with the provisions of Article 53 of the Food Safety Law, carry out harmless treatment or destroy the recalled food to prevent it from entering the market again. Food producers can continue to sell food recalled because the labels, labels or instructions do not meet food safety standards, provided that remedial measures are taken to ensure food safety; When selling, it should clearly explain the remedial measures to consumers.
The quality supervision, industry and commerce administration and food and drug supervision and administration departments at or above the county level shall record the recall of food producers and operators that do not meet the food safety standards, and the suspension of food operators' operations in the food safety credit files of food producers and operators.