According to Article 50 of the Food Safety Law, when purchasing and using raw materials, food production enterprises must establish an incoming inspection record system, and truthfully record the names, specifications, quantity, production date or batch number, shelf life, purchase date, name, address and contact information of food raw materials, food additives and food-related products. At the same time, enterprises also need to keep relevant vouchers. For products with a clear shelf life, the storage period of these records and vouchers shall not be less than six months after the expiration of the shelf life of the products; Products with no definite shelf life shall have a shelf life of not less than two years. The purpose of this regulation is to ensure the traceability of food, so that when there is a food safety problem, the source of the problem can be found in time and the rights and interests of consumers can be protected.

File management of food production and marketing enterprises;

1. Raw material purchase record: including supplier information, raw material name, purchase date, quantity, quality inspection results, etc.

2. Product production record: record the production batch, production date, production technology, operators and other information of the product;

3. Product sales record: record sales target, sales date, sales quantity, batch, etc. Detailed information of the product;

4. Quality traceability record: establish a perfect traceability system to ensure that every link of products from raw materials to finished products can be traced;

5. Employee training record: record employee training, including training date, training content, participants, etc.

6. Equipment cleaning and maintenance records: record the cleaning, disinfection and maintenance of equipment to ensure the normal operation of production equipment.

To sum up, according to the requirements of the Food Safety Law, food production and operation enterprises must establish and faithfully implement the incoming inspection record system, record the information of raw materials and suppliers in detail, and properly keep relevant records and vouchers for at least six months to ensure the traceability of food, locate the source of problems in time and effectively protect the rights and interests of consumers. This regulation not only strengthens food safety management, but also provides an important basis for the investigation and handling of food safety accidents.

Legal basis:

People's Republic of China (PRC) Food Safety Law

Article 50

The storage period of records and vouchers shall not be less than six months after the expiration of the product shelf life; If there is no clear shelf life, the shelf life shall not be less than two years.