Legal basis:

7.9.2 Code of Practice for Food Safety in Catering Services:

Samples should be kept in special sealed containers after cleaning and disinfection according to varieties, and kept in special refrigeration equipment for more than 48 hours. The sample retention of each variety shall meet the inspection requirements and shall not be less than 125g.

"Food safety operating standards for catering services" uses:

This specification applies to catering service business activities of catering service providers, including catering service operators and unit canteens. The Code encourages and supports catering service providers to adopt advanced food safety management methods, establish a food safety management system for catering services and improve the level of food safety management;

Encourage catering service providers to indicate the main raw material information of meals, the quantity or weight of meals, and carry out the actions of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals; Encourage catering service providers to reduce the use of disposable tableware; Encourage catering service providers to prompt consumers to carry out CD-ROM actions to reduce waste.

Extended data:

The State Administration of Market Supervision issued the newly revised Code of Conduct for Food Safety in Catering Services (hereinafter referred to as the Code). The specification covers the standards and basic specifications of all aspects of catering services, such as catering service places, food handling, cleaning operation, tableware cleaning and take-away distribution.

The purpose is to guide catering service providers to implement the main responsibility of food safety, standardize catering business behavior, improve food safety management ability and ensure catering food safety in accordance with the requirements of food safety laws, regulations, rules and normative documents. This specification came into effect on June 10.

This specification applies to catering service providers, including catering service operators and unit canteens. Encourage and support catering service providers to adopt advanced food safety management methods, establish catering service food safety management system, and improve food safety management level;

Express the main raw material information, quantity or weight of meals, and carry out the action of "reducing oil, salt and sugar" to provide consumers with healthy and nutritious meals; Reduce the use of disposable tableware; Remind consumers to carry out CD-ROM actions to reduce waste.

Baidu Encyclopedia-Code of Conduct for Food Safety in Catering Services

People's Health Network-Announcement issued by the State Administration of Market Supervision