Guide to the use of edible oil in catering service units XI. Catering service units shall take measures or monitor and control the safety and quality of fried edible oil according to the frequency, dosage and characteristics of fried edible oil and the requirements of GB7 102. 1 Hygienic Standard for Fried Edible Plants; If monitoring measures cannot be implemented, the service life of edible oil for fried, fried and fried foods shall not exceed 3 days at the longest, and the cumulative service life of continuous fried foods shall not exceed 12 hours.