Requirements for food sample retention system in catering, kitchen, canteen and other industries:

1. For large banquets and important receptions, each food in the kitchen must be reserved by a special person; ?

2, each meal, each food must leave enough 111g as required, and put them in sterilized tableware respectively; ?

3. After sampling, the food samples must be put into a good food cover immediately to avoid being contaminated; ?

4. After the sample food is cooled, it must be sealed (or stamped) with plastic wrap, and the sample retention period, product name, meal times and sample retention person should be marked on the outside; ?

5. The food sample must be sealed and labeled immediately, and then it must be stored in the special sample storage refrigerator immediately; ?

6. Sample retention records must be made for each meal: sample retention period and food name for easy inspection; ?

7. The sample food must be kept for 48 hours, and it can only be dumped when the time is full; ?

8. The sample retention refrigerator is a special equipment, and it is forbidden to store and retain sample food in the sample retention refrigerator;

9. There must be a special person in charge of the collection and storage of retained samples, equipped with sterilized special sampling tools and special refrigerator for sample storage.

11. The food samples should be collected during operation or at the end of processing. No special production is allowed. For catering units, different food varieties are stored in different containers to prevent pollution between samples; Sample retention containers should be dedicated and disinfected to ensure cleanliness, and samples should be kept in sealed containers. For catering enterprises, samples can be collected directly from the distributed collective dining plates (copies) to ensure the representativeness of samples, and the sample retention of each variety is not less than 111g, preferably reaching 251g g.

11. After collection, the reserved samples should be stored in the cold storage condition of about 5℃ for more than 48 hours. Frozen storage is not allowed.

12. In principle, food samples should include all processed food products, and samples should be recorded and marked. Each sample must be marked with the name of the product, the processing time, the processing personnel and the sampling time (xx, xx, xx). In other cases, the health supervision institution or catering unit can decide the sample variety by itself according to the needs.

13. In case of food poisoning or suspected food poisoning accident, samples should be provided in time, and the investigation and handling work should be coordinated with the health supervision institutions. There should be no samples without providing or providing untrue samples, which will affect or interfere with the investigation and handling work of the accident.

Requirements for sample retention:

(1) The sample retention shall be managed in accordance with the operating procedures, and the samples that need to be retained shall be filled out by the Quality Control Department and sent to the relevant workshops, with sufficient samples;

(2) Retained samples should be able to represent the materials or products of the sampled batch;

(3) samples of finished products:

(1) samples should be kept for each batch of drugs; If a batch of drugs is packaged in several times, at least one finished product in the smallest commercially available package should be kept in each package;

(2) The packaging form of the retained sample should be the same as that of the drug in the market. If the retained sample of the API cannot be packaged in the market, the simulated packaging can be used;

(3) In general, the number of samples left in each batch of drugs should be at least enough to ensure that two full inspections (except aseptic inspection and pyrogen inspection) can be completed according to the quality standards approved by the registration;

(4) If the packaging integrity of the retained sample is not affected, the retained sample shall be visually inspected at least once a year during the storage period, and if there is any abnormality, it shall be thoroughly investigated and corresponding treatment measures shall be taken;

(5) There should be records for sample observation;

(6) samples should be kept for at least one year after the expiry date of the drug according to the storage conditions approved by the registration;

(7) If the enterprise terminates the production or closure of drugs, it shall hand over the retained samples to the authorized unit for preservation, and inform the local drug supervision and administration department, so that the retained samples can be obtained at any time when necessary.

(4) Sample retention of materials:

(1) Samples should be retained for each batch of raw materials and packaging materials in direct contact with drugs. Packaging materials in direct contact with drugs (such as infusion bottles), such as finished products, do not need to keep samples separately;

(2) The reserved sample quantity of materials should at least meet the needs of identification. The total inspection quantity of raw and auxiliary materials and finished products is generally three times, and the packing materials can be selected as 1 or 31cm/ per batch according to the size;

(3) Except for the raw and auxiliary materials with poor stability, the samples of raw and auxiliary materials (excluding solvents, gases or pharmaceutical water used in the production process) and packaging materials in direct contact with drugs should be kept for at least two years after the product is released. If the validity period of the material is short, the sample retention time can be shortened accordingly;

(4) samples of materials shall be stored in accordance with the specified conditions, and if necessary, they shall be properly packaged and sealed.