Mainly check the operator's business license, food circulation permit, staff health certificate, purchase notes, etc. ;

Second, on-site inspection

Quarantine bill for raw meat and poultry, shelf life of all kinds of food, sanitary environment for on-site processing, whether there are open boxes for bulk food, etc. ;

Third, the placement of goods.

Can't mix food with daily necessities;

Fourth, the handling behavior:

① Non-food raw materials are used in food processing;

(2) Adding chemicals other than food additives and other substances that may endanger human health to food;

(3) Re-processing recycled food as raw materials to make food;

(4) Use of food and food additives beyond the shelf life;

⑤ Use foods and food additives that are spoiled, rancid, moldy, insect-infested, unclean, mixed with foreign substances, and adulterated to make false or sensory properties abnormal;

⑥ Use food and food additives contaminated by packaging materials, containers and means of transport;

⑦ Use unlabeled prepackaged foods and food additives; Using food prohibited by the state (such as snail) for special needs such as disease prevention;

(8) Cheating consumers with shoddy goods in catering business.

Extended data:

During the inspection, law enforcement officers need to carefully check the production date, shelf life, enterprise supply account, supplier's legal qualification, product inspection report and certificate of conformity and other product information of this batch of food.

The operation of the food safety rapid inspection room, the publicity of the detection results of pesticide residues in vegetables, the holding of health certificates of employees who have direct contact with food, the production and sale of food on the spot, and the demand for certificates and tickets;

Detailed inspections were carried out on food purchase ledger records, bulk food identification, food storage temperature, health food registration, genetically modified food identification, and food disposal near shelf life.

For the problems found out, law enforcement officers need to put forward supervision opinions on the spot, and issue a Notice of Order to Correct to the supermarkets with outstanding problems, and make rectification within a time limit.

Supermarkets are required to effectively fulfill the main responsibility of food safety, formulate measures, standardize business practices, strengthen the awareness of honest management, food safety and social responsibility, and pay close attention to implementation to ensure food safety.