Food safety publicity single,? The state of food production and management of the implementation of the licensing system of the state of food production and management of the implementation of the licensing system. Engaged in food production, food distribution, food service, should obtain a food production license, food distribution license, food service license. Food producers who have obtained a food production license to sell their food production in their production sites do not need to obtain permission for the circulation of food; food service providers who have obtained a food service license to sell their food production and processing in their food service establishments do not need to obtain permission for the production and circulation of food; individual farmers to sell their self-produced edible agricultural products, do not need to obtain permission for the circulation of food. Food production and processing of small workshops and food vendors engaged in food production and management activities, shall comply with the provisions of this Law with its production and operation scale, conditions appropriate food safety requirements, to ensure that the production and operation of food hygiene, non-toxic, harmless, and the relevant departments shall strengthen supervision and management of their specific management by the provinces, autonomous regions and municipalities directly under the Central People's Congress Standing Committee in accordance with this Law. II. Requirements for food production and processing enterprises (a) with the production and management of food varieties, the number of food processing, packaging, storage and other places to deal with food raw materials, and food processing, packaging, storage, etc., to maintain the environment of the place is clean and tidy, and with toxic, harmful places and other sources of contamination to maintain a prescribed distance; (b) with the production and management of food varieties, the number of food production and management of production and operation of equipment or facilities, with the appropriate disinfection, (ii) have production and operation equipment or facilities appropriate to the variety and quantity of food produced and operated, with corresponding equipment or facilities for disinfection, dressing, washing, lighting, illumination, ventilation, antiseptic, dustproof, flyproof, rodent-proof, pest-proof, washing, as well as treatment of wastewater, storage of garbage and wastes; (iii) have professional and technical personnel, management personnel, and rules and regulations to ensure food safety; (iv) have a reasonable layout of the equipment and process flow, to prevent the cross contamination of food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with toxic substances, non-toxic substances and other contaminants. (e) tableware, drinking utensils and containers holding directly imported food should be washed and sterilized before use, and cooking utensils and appliances should be washed and kept clean after use; (f) containers, tools and equipments for storing, transporting and loading/unloading food should be safe, harmless, kept clean, prevented from food contamination, and met the temperature and other special requirements required to ensure food safety, and food should not be transported together with poisonous and harmful substances; (g) food should be transported together with poisonous and harmful substances; and (h) food should be stored and handled in the same manner as other foodstuffs. Transportation with toxic and hazardous substances; (g) direct entry of food should have small packages or the use of non-toxic, clean packaging materials, tableware;? (h) food production and management personnel should maintain personal hygiene, production and management of food, should wash their hands, wear clean work clothes, hats; sales of unpackaged direct entry of food, should use non-toxic, clean sales tools; (i) water should be in line with the national provisions of the hygiene standards for domestic drinking water; (j) the use of detergents, disinfectants should be safe for human beings, harmless; (k) the law, Other requirements stipulated by laws and regulations. III. Prohibition of food production and processing enterprises to produce and operate the provisions of (a) food produced with non-food raw materials or add chemical substances other than food additives and other substances that may be hazardous to human health, or the use of recycled food as raw materials for the production of food;? (B) pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, contaminants and other substances hazardous to human health in excess of the food safety standard limits of food;? (C) nutritional composition does not meet food safety standards for infants and young children and other specific groups of food;? (D) corruption and spoilage, rancidity of fats and oils, mold and insects, dirty, mixed with foreign matter, adulteration and adulteration or abnormal organoleptic properties of food;? (E) sick, poisoned or dead or unknown cause of death of poultry, livestock, veterinary, aquatic animals and meat products;? (F) without animal health supervision agencies quarantine or quarantine failed meat, or uninspected or unqualified meat products;? (G) by packaging materials, containers, means of transportation and other contaminated food;? (H) beyond the shelf life of food;? (Ix) unlabeled prepackaged food;? (J) the state for the prevention of disease and other special needs of food production and management is expressly prohibited;? (XI) other food does not meet the food safety standards or requirements. Four. Food production enterprises to purchase food ingredients, food additives, food-related products, food producers should check the supplier's license and product qualification documents; unable to provide qualified documents of food raw materials, should be in accordance with the food safety standards for testing; shall not be purchased or used does not meet the food safety standards of food ingredients, food additives, food-related products.? Food manufacturers should establish food ingredients, food additives, food-related products purchase inspection record system, truthfully record the name of food ingredients, food additives, food-related products, specifications, quantities, supplier's name and contact information, date of purchase, etc.? Food ingredients, food additives, food-related products import inspection records should be true, retention period of not less than two years. Fifth, food production and processing enterprises food inspection records food production enterprises should establish a food inspection record system, check the factory food inspection certificate and safety status, and truthfully record the name of the food, specifications, quantities, date of production, production batch number, inspection certificate number, the name and contact information of the purchaser, the date of sale, etc.? Food inspection records should be true, the retention period shall not be less than two years. Sixth, the food production of prepackaged food labeling content (a) name, specifications, net content, production date; (b) ingredients or ingredient list;? (C) the producer's name, address, contact information;? (D) shelf life;? (E) product standard code;? (F) storage conditions;? (G) the use of food additives in the national standard common name;? (H) production license number;? (Ix) laws, regulations or food safety standards require other matters must be marked. Specially for infants and young children and other specific groups of the main and auxiliary food, its labeling should also indicate the main nutrients and their contents.? Food safety is related to the health of the people of the county, food safety needs the supervision of the whole society, if you find the production and sale of counterfeit enterprises, please call the reporting phone, ?