The food distributed by the collective dining distribution unit is packaged or put in a closed container, and the container is marked with "edible time limit" and eating method.

The time limit for eating is the shelf life of food. The General Hygienic Standard for Catering Services makes clear requirements for the first time, encouraging the use of distribution package seals, encouraging the marking of the time limit on containers or packages when delivering food, and reminding consumers to eat as soon as possible after receiving it.

The name, address, license number, contact information, food name, processing time, storage conditions, storage period, processing requirements, etc. of the central kitchen are marked on the packages or containers of food distributed by the central kitchen.

Group dining distribution regulations

The food distributed in the central kitchen should be packed (such as sealed plastic bags) or put in a closed container (such as a turnover box). The container material meets the national food safety standards or relevant regulations. Before delivery, clean and disinfect the containers containing finished food products (except disposable containers).

Food with special requirements on temperature and humidity shall be stored and transported with equipment and facilities such as heat preservation, cold storage or freezing, and kept in effective operation. Use special closed containers and vehicles to distribute food. Vehicles delivering food are not mixed with vehicles transporting toxic and harmful substances such as pesticides and rodenticides.