1. Supervise and manage the production, circulation, catering and other aspects of food, such as whether the documents are complete, the environmental conditions for food storage in the store, the freshness of the food, the production date of the food, whether the food or commodity has the national approval number, and the environmental sanitation in every corner of the store;

2, supervision and management of drug production, circulation and operation, the use of units, such as whether to sell illegal drugs and cosmetics, whether to sell expired drugs and cosmetics.

Legal basis: Article 110 of People's Republic of China (PRC) Food Safety Law.

The food safety supervision and administration department of the people's government at or above the county level has the right to take the following measures to supervise and inspect the compliance of producers and operators with this Law:

(a) to enter the production and business premises for on-site inspection;

(two) sampling inspection of food, food additives and food-related products produced and operated;

(three) to consult and copy the relevant contracts, documents, account books and other relevant materials;

(4) sealing up and detaining foods, food additives and food-related products that are used for illegal production and operation and have evidence to prove that they do not meet food safety standards or have potential safety hazards;

(five) to seal up places engaged in illegal production and business activities.

What should food safety standards include:

1, food, food additives, food-related products, pathogenic microorganisms, pesticide residues, veterinary drug residues, biotoxins, heavy metals and other pollutants harmful to human health;

2 varieties, scope of use and dosage of food additives;

3. Nutritional requirements of infants and other specific groups for main and supplementary foods;

4. Requirements for labels, signs and instructions related to food safety requirements such as hygiene and nutrition;

5. Hygienic requirements in the process of food production and operation;

6. Quality requirements related to food safety;

7. Food inspection methods and procedures related to food safety;

8. Other contents for which food safety standards need to be formulated.