Chapter III Responsibilities of Catering Service Providers

Article 12 Catering service providers shall provide catering services for major events, and shall bear the responsibility for catering service food safety in accordance with the law to ensure food safety.

Article 13 Catering service providers shall actively cooperate with the supervision and management of the catering service food safety regulatory authorities and their assigned staff, and shall earnestly rectify the comments made by the regulatory authorities and their staff. Before major events, food service providers shall sign a responsibility commitment with the food service food safety supervision department.

Article 14 The catering service provider shall establish a major event catering service food safety work management organization, develop a major event catering service food safety implementation plan and food safety accidents emergency response plan, and submit the plan to the catering service food safety supervision department and the organizer in a timely manner.

Article 15 The food service provider shall develop recipes for major events, and by the food service food safety supervision department audit; the implementation of raw material procurement control requirements, to determine the qualified suppliers, strengthen the procurement inspection, the implementation of the system of food, food additives and food-related products purchased to ensure that food, food additives and food-related products in line with food safety standards.

Article XVI of the catering service providers should strengthen food processing, storage, display and other facilities and equipment for regular maintenance, strengthen the insulation facilities and refrigeration, freezing facilities for regular cleaning, calibration, and strengthening of tableware, drinking utensils, cleaning, disinfection.

Article XVII of the catering service providers shall, in accordance with the law, strengthen the health management of employees to ensure that the health of employees meet the relevant requirements.

Article XVIII of the catering service providers should be with the organizers *** with the training of catering service employees to meet the special needs of major events.

Article XIX of the major activities of food service food samples should be stored according to the varieties of cleaning and disinfection of closed special containers, stored in refrigerated conditions for more than 48 hours, the amount of each variety of samples retained to meet the needs of the test, and make a good record. Food samples stored in the refrigerator should be dedicated, and a person in charge, locked custody.

Therefore, the correct answer to the question is: A, B, C, D.