The daily food supervision and inspection plan shall include production environment conditions, raw material control, processing and production process, incoming inspection results, production process control, product inspection results, food storage, unsafe food recall, labels and instructions, storage and delivery control, unqualified product management and food recall, employee management and food safety accident handling.

Legal basis: Administrative Measures for Daily Supervision and Inspection of Food Production and Operation.

Article 8 The supervision and inspection items in food production include the production environment conditions of food producers, incoming inspection results, production process control, product inspection results, storage and delivery control, unqualified product management and food recall, employee management, food safety accident handling, etc. In addition to the supervision and inspection items specified in the preceding paragraph, the supervision and inspection items in health food production also include producer qualification, product labels and instructions, entrusted processing, production management system, etc.

Article 9 The items of supervision and inspection in food sales include the qualifications of food sellers, health management of employees, implementation of general provisions, implementation of prohibitive provisions, control of business process, incoming inspection results, food storage, recall of unsafe food, labels and instructions, sales of special food, sales of imported food, handling of food safety accidents, sales of edible agricultural products, etc.

And the performance of legal obligations by market promoters, counter lessors, exhibition organizers, third-party platform providers for online food transactions, and food warehousing and transportation.

Article 10 The supervision and inspection items of catering services include the qualification of catering service providers, health management of employees, control of raw materials, processing and production process, management and publicity of food additives, maintenance of equipment and facilities, cleaning and disinfection of tableware, and handling of food safety accidents.