1. date of purchase,

2. Product name,

3. purchase quantity,

4. Product batch number,

5. shelf life,

6. production unit,

7. suppliers,

8. Contact information of suppliers.

First, establish the inspection record and certification system of purchased varieties according to law.

Food and food raw materials (edible rice, flour, oil, condiments, etc. ), eat agricultural products (meat, vegetables, etc. ), food additives and food-related products (disposable lunch boxes, chopsticks and other tools, packaging materials, containers, detergents, disinfectants, equipment and facilities, etc. ).

Second, the certificate requirements

1. If purchasing from food production units or wholesale markets, the qualification certificate (license, business license) and product inspection certificate of the retained suppliers must be checked (raw meat and poultry meat should have quarantine certificates);

2. If purchasing from a fixed supplier (including self-employed households), the qualification certificate of the reserved supplier and the list of each supply shall be checked; Purchase and sale contracts should be signed to ensure food safety and quality;

3. If you buy from a legal supermarket or farmer's market, you should keep the shopping list;

4. If a centralized tableware disinfection enterprise is used, it shall obtain the business license and product disinfection certificate of the production enterprise; For purchasing from the above sources, you must obtain valid shopping vouchers (invoices, receipts, shopping lists, credit cards, etc. ); If the certification information is a copy, it shall be confirmed by the supplier's seal or signature.

Third, the purchase acceptance

1. According to Article 14 of the Measures for the Supervision and Administration of Food Safety in Catering Services, there shall be no food whose procurement, use and operation are prohibited by catering service providers. Sensory inspection shall be carried out when purchasing, and foods and raw materials that are corrupt, adulterated, moldy, insect-borne, unclean, toxic and harmful, and have peculiar smell shall not be purchased, and processed foods of livestock, poultry, aquatic products and their products with unclean and damaged appearance, unqualified or unclear packaging labels, unknown source, death or unknown cause of death shall not be purchased.

2. The labeling requirements for prepackaged foods and food additives shall comply with the provisions of Articles 42, 47, 48 and 66 of the Food Safety Law of People's Republic of China (PRC).

3. Before the food is put into storage or used, check whether the purchased food is consistent with the shopping voucher.

Fourth, the general ledger records

1. Product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. It should be truthfully recorded in the format.

2. The catering service providers who implement the unified distribution business model can uniformly check the supplier's license and product qualification documents by the enterprise headquarters, and establish the Bade inspection record of the E-Mi-Mei 876 incoming inspection stores, and each store of the enterprise should establish a unified distribution file ledger of the headquarters. Products purchased by stores themselves shall be inspected in accordance with the above provisions.

3. Purchasing records and related materials shall be kept in an orderly manner according to product variety and purchasing time. Records and bills shall be kept for at least 2 years.