The Measures for the Administration of Catering Service Licensing (hereinafter referred to as the "Licensing Measures") and the Measures for the Supervision and Administration of Food Safety in Catering Services (hereinafter referred to as the "Supervision Measures"), which are widely concerned by the society, were released on March 4, 20 10, and came into force on May/kloc-0. 1. What is the scope of application of the two methods? These two methods are applicable to units and individuals engaged in catering services. Catering service refers to the service activities of providing food and consumption places and facilities to consumers through instant production and processing, commercial sales and service labor. At present, restaurants, fast food restaurants, snack bars, beverage shops, canteens and other activities that provide catering services to consumers must abide by two measures. In addition, collective dining distribution units are included in the scope of catering service license management. According to the "Licensing Measures", it does not apply to food vendors and units and individuals that provide semi-finished food for catering service units. 2. What are the main responsibilities of catering service providers? Catering units are the first person responsible for food safety in catering services, and they must strengthen their awareness of safety, risk, integrity and responsibility. Article 4 of the Supervision Measures stipulates that catering service providers shall engage in catering service activities in accordance with laws and regulations, food safety standards and relevant requirements, be responsible to the society and the public, ensure food safety, accept social supervision, and assume the responsibility of catering service food safety. Catering service-related industry associations should further strengthen industry self-discipline, promote the construction of industry integrity, and guide catering service providers to operate according to law. 3. What basic principles should be followed in catering service licensing? The "Licensing Measures" stipulate that a licensing system shall be implemented for catering services. A catering service provider shall obtain a catering service license. The following principles should be followed in the licensing of catering services: First, the principle of licensing according to law. Article 5 of the Licensing Measures stipulates that the food and drug regulatory authorities shall comply with the authority, scope, conditions and procedures stipulated by laws, regulations and rules when implementing the catering service license. The second is the principle of classified permission. Article 4 of the Licensing Measures stipulates that catering service licenses shall be classified and managed according to the format and scale of catering service providers. The third is the principle of openness, fairness, justice and convenience. Openness, which requires the organs, scope, conditions, procedures and time limit of catering service license to be open to the public; Fairness requires equal opportunities and equal treatment for applicants of the same type; Fairness, which requires that the licensing process and licensing results meet the requirements of objectivity and fairness; For convenience, the methods and procedures of administrative licensing should be convenient for applicants to apply. 4. What are the basic conditions for applying for a catering service license? Article 9 of the Licensing Measures stipulates that an applicant who applies to the food and drug supervision and administration department for a catering service license shall meet the following basic conditions: (1) Having a food raw material processing and food processing storage place suitable for the variety and quantity of food produced and supplied, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; (2) Having business equipment or facilities suitable for the variety and quantity of food produced and supplied, and corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, cold storage, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) Having qualified food safety management personnel who have received food safety training, and having rules and regulations suitable for the actual situation of the unit to ensure food safety; (4) The layout and processing flow are reasonable, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and avoid the food from contacting with toxic and unclean substances; (5) Other conditions stipulated by the State Food and Drug Administration of the United States or the food and drug administrations of provinces, autonomous regions and municipalities directly under the Central Government. V. What are the specific requirements of the state for the management of catering service licenses? The Catering Service License is the basis for catering service providers to engage in catering service activities. The specific requirements of the state for the management of catering service license: First, clear matters. Article 27 of the Licensing Measures stipulates that the Catering Service License shall specify the name, address, legal representative (person in charge or owner), category, remarks, license number, issuing authority (with official seal), issuing date, validity period and other contents. The second is the validity period. The validity period of the Catering Service License is 3 years, and the validity period of temporary catering service activities shall not exceed 6 months. The third is to permit separately. If the same catering service provider engages in catering service activities in different places or places, it shall apply for catering service licenses respectively. The fourth is hanging. The catering service provider shall hang or place the "Catering Service License" in a place clearly visible to consumers. Where the business premises or places of catering services change, it shall re-apply for the Catering Service License. The fifth is prohibited behavior. After obtaining the catering service license, the catering service provider shall not transfer, alter, lend, resell or lease. 6. What are the management requirements of catering service employees? Article 9 of the Supervision Measures stipulates that the person in charge directly responsible for the unit whose catering service license has been revoked shall not engage in catering service management within 5 years from the date of making the punishment decision. Catering service providers shall not employ such prohibited employees to engage in management work. Article 10 of the Supervision Measures stipulates that catering service providers shall, in accordance with the provisions of Article 34 of the Food Safety Law, establish and implement a health management system for employees and establish health records for employees; Employees suffering from diseases that hinder food safety as prescribed by law shall be adjusted to other jobs that do not affect food safety; Organize employees to participate in food safety training according to law, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish training files. Article 34 of the Food Safety Law stipulates that food producers and operators shall establish and implement a health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food. Seven, how to deal with unlicensed catering services? It is illegal to operate catering services without permission. Article 37 of the Supervision Measures stipulates that those who engage in catering services without permission shall be punished by the food and drug supervision and administration department in accordance with the provisions of Article 84 of the Food Safety Law. In addition, it also stipulates several situations that need to be investigated without obtaining a catering service license: changing the business address, licensing category and remarks of catering services without authorization; "Catering Service License" is still engaged in catering services beyond the validity period; Using the transferred, altered, lent, resold or leased catering service license, or using the illegally obtained catering service license to engage in catering services in other forms. The legal responsibilities stipulated in Article 84 of the Food Safety Law are: confiscation of illegal income, illegal food, food additives and tools, equipment, raw materials and other items used for illegal business operations; If the value of illegal food and food additives is less than 1 10,000 yuan, a fine ranging from 2,000 yuan to 50,000 yuan shall be imposed; If the value of the goods is more than 1 10,000 yuan, a fine of more than five times and less than ten times the value of the goods shall be imposed. 8. What responsibility should the catering service provider bear if it violates the system of claiming tickets for purchase? Article 12 of the Supervision Measures stipulates that catering service providers shall establish a system of incoming inspection and ticket collection for food, food raw materials, food additives and food-related products. Purchase from food production units and wholesale markets. , should review, obtain and save the supplier's relevant licenses and product certificates; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, the supply list, etc. Should be checked, obtained and retained; Buy from supermarkets, farmers' markets, individual merchants, etc. , should obtain and save the purchase list. Catering service providers shall establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc., or keep the purchase documents containing the above information. Catering service providers shall, in accordance with the product variety and purchase time sequence, orderly sort out the purchase records and related materials, and properly keep them for future reference. The retention period of records and bills shall not be less than two years. In violation of the provisions on purchasing and collecting tickets, the food and drug supervision and administration department shall order the catering service provider to make corrections and give a warning; Refuses to correct, a fine of two thousand yuan and twenty thousand yuan; If the circumstances are serious, it shall be ordered to suspend production or business until the license is revoked. 9. What specific requirements should catering services meet? Article 16 of the Supervision Measures stipulates that catering service providers shall strictly abide by the food safety operation specifications for catering services formulated by the US Food and Drug Administration. Catering services shall meet the following requirements: (1) In the process of production and processing, the processed food and food raw materials shall be inspected, and those found to be corrupt or abnormal in other sensory properties shall not be processed and used; (2) Places and equipment for storing food raw materials shall be kept clean. It is forbidden to store toxic and harmful substances and personal articles. Food raw materials should be classified, put on shelves, partitioned and stored off the ground, and foods that have deteriorated or exceeded the shelf life should be inspected and treated regularly; (three) to keep the environment inside and outside the food processing and business premises clean and tidy, and eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions; (four) food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities should be regularly maintained, measuring instruments should be calibrated and cleaned in time to ensure normal operation and use; (5) Operators should maintain good personal hygiene; (6) Foods that need to be cooked and processed shall be cooked and thoroughly cooked; Cooked products that need to be refrigerated should be refrigerated in time after cooling; Directly imported food should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials; (seven) the production of cold dishes should meet the requirements of special person in charge, special production, special tools, special disinfection and special refrigeration; (eight) the tools and equipment used in catering processing operations must be nontoxic and harmless, clearly marked or distinguished, and used separately, stored in a fixed place, washed after use and kept clean; Tools and equipment in direct contact with food should be disinfected before use; (9) Tableware and drinking utensils shall be cleaned and disinfected as required, and stored in special cleaning facilities for standby. Tableware and drinking utensils that have not been cleaned and disinfected shall not be used; The purchase and use of tableware and drinking utensils supplied by centralized disinfection enterprises shall check their business qualifications and obtain disinfection certificates; (10) Tools, equipment and facilities for transporting food raw materials shall be kept clean and disinfected when necessary. The transportation of heat preservation and refrigeration (frozen) food shall have the necessary heat preservation and refrigeration (frozen) equipment and facilities suitable for the variety and quantity of food provided.