According to the Regulations for the Implementation of the Food Safety Law of the People's Republic of China

Chapter IV Food Production and Marketing

Article 21 Food producers and operators shall obtain corresponding food production and marketing licenses according to law. Where there are other provisions in laws and regulations on 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.

Article 21 If the production and operation conditions of food producers and operators change and fail to meet the requirements of food production and operation, food producers and operators shall immediately take corrective measures; If there is a potential risk 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, industry and commerce 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 laws, regulations, rules, standards and other food safety knowledge, and establish training files.

article 23 food producers and business operators shall establish and implement a health examination system and a health record system for employees in accordance with the provisions of article 34 of the food safety law. Personnel engaged in contact with directly imported food suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, as well as diseases that hinder food safety such as active pulmonary tuberculosis, suppurative or exudative skin diseases, and 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 comply with the provisions of the provinces, autonomous regions and municipalities directly under the Central Government where they are located.

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 a record system for incoming inspection and a record system for outgoing inspection of food, truthfully record the matters required to be recorded by law, or keep purchase or sales bills containing relevant information. The retention period of records and bills shall not be less than 2 years.

Article 25 A group food production enterprise that practices centralized and unified procurement of raw materials may uniformly check the supplier's license and product conformity certification documents by the enterprise headquarters, and make incoming inspection records; Food raw materials that fail to 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.

Article 27 A food production enterprise shall formulate and implement control requirements on the following matters to ensure that the food leaving the factory meets food safety standards:

(1) raw material control such as raw material procurement, raw material acceptance and feeding;

(2) control of key production links such as production process, equipment, storage and packaging;

(3) inspection control of raw materials, semi-finished products and finished products;

(4) transportation and delivery control.

if there is any situation that does not meet the control requirements during food production, the food production enterprise shall immediately find out the reasons and take corrective measures.

article 28 a food production enterprise shall, in addition to recording the incoming goods inspection and the outgoing food inspection in accordance with the provisions of 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, name and contact information of the buyer, sales date and other contents of the wholesale food, or keep a sales bill containing relevant information. The retention period of records and bills shall not be less than 2 years.

article 31 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.

article 31 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 should check the food and raw materials to be processed in the process of making and processing, and may not process or use them if they find corruption or other sensory properties abnormal.

article 32 catering service providers shall regularly maintain facilities and equipment such as food processing, storage and display; Regularly clean and check thermal insulation facilities and cold storage and freezing 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 the food recalled in accordance with article 53 of the food safety law shall be treated harmlessly or destroyed by food producers 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 the food safety standards, provided that remedial measures are taken and food safety can be guaranteed; When selling, the remedies should be clearly stated to consumers.

the quality supervision, industrial and commercial administration and food and drug supervision and administration departments at or above the county level shall record the recall of foods that do not meet the food safety standards by food producers and the cessation of food business operators in the food safety credit files of food producers and operators.