Legal analysis: According to the "Guiding Opinions on Standardizing the System of Requiring Certificates and Tickets for Food and the System of Purchasing Account", food operators who fail to fulfill their responsibilities and obligations of claiming certificates and tickets and establishing purchasing account found in supervision and inspection should be ordered to stop selling immediately, and be educated, guided and urged to make corrections in time; Those who fail to ask for the food quality inspection report according to the regulations and the food market promoters fail to perform their management responsibilities and obligations shall be punished according to the Special Provisions. In accordance with the requirements of the illegal act recording system, illegal acts should be recorded and published. Food operators who have recorded many illegal acts and caused consequences should be severely punished according to law until their business licenses are revoked according to law.

Specific penalties include: confiscation of illegal income, products, tools, equipment and raw materials used in illegal production, and a fine of 51,111 yuan if the value of the goods is less than 5,111 yuan; If the value of the goods is more than 5,111 yuan but less than 1,111 yuan, a fine of 1,111 yuan shall be imposed; If the value of the goods is more than RMB 11,111, a fine of more than RMB 11 and less than RMB 21 shall be imposed; If serious consequences are caused, the license shall be revoked by the original issuing department; Those who constitute the crime of illegal business operation or the crime of producing and selling fake and inferior commodities shall be investigated for criminal responsibility according to law.

legal basis: article 39 of the food safety law of the people's Republic of China, when purchasing food, a food business operator shall check the supplier's license and the food qualification certificate. A food trading enterprise shall establish a food purchase inspection record system, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food. Food incoming inspection records shall be authentic and shall be kept for no less than two years.