article 1 in order to strengthen the supervision and management of food quality and safety in circulation, improve the level of food quality, clarify the responsibility of food quality, ensure food safety and protect the legitimate rights and interests of consumers, these measures are formulated in accordance with the product quality law of the people's Republic of China and the relevant provisions of the state, combined with the actual situation of this province. Second units and individuals engaged in food business and supervision and management activities in circulation within the administrative region of this province must abide by these measures. Article 3 People's governments at all levels shall strengthen leadership in food safety work, coordinate and support relevant departments to do a good job in food quality and safety supervision and management, and provide necessary conditions for food quality and safety supervision and management.

the administrative departments for industry and commerce at all levels are responsible for the supervision and management of food quality and safety in circulation.

food and drug supervision, quality and technical supervision, health, agriculture and other departments at or above the county level shall perform their duties of food quality and safety supervision and management according to law within their respective scope of duties. Article 4 Any unit or individual has the right to report any violation of these Measures to the administrative department for industry and commerce or other relevant departments, and supervise the supervision and administration of food quality and safety.

the administrative department for industry and commerce or other relevant departments shall keep confidential the informants and reward them according to law. Article 5 Food business operators shall be responsible for the quality of the food they sell and take effective measures to maintain the quality of the food they sell. Article 6 Food business operators shall establish and implement a system of inspection and acceptance of food purchases.

A food business operator shall check the corresponding business license and hygiene license from the supplier of the first transaction and keep a copy, and then check it once a year. For each food purchased, the supplier shall be asked for the product quality inspection certificate and sales certificate in batches. Article 7 The marks on food or its packaging must be true and meet the following requirements:

(1) There is a certificate of food quality inspection;

(2) The name of the food, the name of the manufacturer and the address of the factory marked in Chinese;

(3) The specification and weight of the food, and the names and contents of the main ingredients indicated in Chinese; If it is necessary to let consumers know in advance, it shall be marked on the outer packaging, or relevant information shall be provided to consumers in advance;

(4) clearly indicate the production date and shelf life in a prominent position;

(5) The food subject to the food quality and safety market access system must also be labeled with the food quality and safety market access mark.

when selling bulk food, the business operator shall clearly indicate the name, place of origin, manufacturer, production date and shelf life of the food to consumers. Article 8 Food business operators shall establish and improve the purchase ledger for the purchased food, and record the supplier, purchase date, food name, quantity and shelf life.

business operators who sell food in bulk should set up a bulk sales ledger to record the buyer, purchase time, food name, quantity and shelf life. Article 9 Food business operators shall not forge the place of origin, forge or falsely use other people's factory name, address or production license, or forge or falsely use quality marks such as certification marks. Article 11 Food business operators shall not adulterate or adulterate their food, and shall not pass off fake food as genuine food or pass off substandard food as qualified food.

food business operators are not allowed to sell food that has expired or deteriorated, and they are not allowed to forge or alter the production date and shelf life of food. Article 11 If a food business operator finds that the food he sells does not meet the food quality standards, he shall immediately stop selling and take effective measures to recall the food that has been sold; Food dealers shall take measures such as destruction to deal with unsold or recalled food. Article 12 The promoters of the centralized food trading market shall establish and improve the internal management system, sign a food safety agreement with the food operators entering the market, clarify the responsibilities of both parties, and make a commitment to consumers on the food safety sold in the market.

the people's governments of cities and counties (cities, districts) under the provincial jurisdiction should encourage and urge food business operators with a certain scale to establish testing rooms to conduct self-inspection on the food they operate. Article 13 The administrative department for industry and commerce shall implement a food quality supervision and inspection system combining visual inspection with sampling inspection, and carry out supervision and inspection on the food quality in circulation.

food business operators shall cooperate with the supervision and inspection of the administrative department for industry and commerce, and truthfully provide relevant information such as tickets, account books, sources, quantity, storage location, stock volume and sales volume of the food under inspection, and shall not refuse. Article 14 The basis for judging the quality of food shall be the mandatory standards, explicit implementation standards or quality commitments of the food; If there are no mandatory standards, express implementation standards or quality commitments, the corresponding recommended standards adopted by enterprises should be used as the basis for judging food quality. Article 15 The administrative department for industry and commerce shall strengthen the supervision and inspection of food quality, and the administrative department for industry and commerce may publish the name, batch, operator, producer and inspection results of the food that is determined to be unqualified after inspection.

for the food specified in the preceding paragraph, the provincial administrative department for industry and commerce may order it to stop selling the same variety, specification and batch of food from the same manufacturer within the administrative area of this province, except for the quality problems caused by transportation, storage and sales.