The person in charge of sample retention shall establish a food sample retention record. Keep all the dishes served during the meal, each serving is not less than 200 grams of samples, and label them with the name of the dishes and the retention time of the samples, and keep them in the specified location for 48 hours.

. Food samples should be collected during operation or at the end of processing. Special production is not allowed. For catering units, different food varieties are stored in different containers to prevent pollution between samples. The sample container should be dedicated and disinfected to ensure cleanliness, and the samples should be kept in a sealed container.