Operator labeling obligations "Food Safety Law" on food operators to store food provisions of Article 40 states: food operators should be in accordance with the requirements to ensure food safety storage of food, regular inspection of the stock of food, and timely cleanup of spoiled or over the shelf life of the food. Generally speaking, storage refers to the food in the production, circulation, catering links in the temporary parking and storage process, its conditions and degree of how, the operator marked the obligation of "Food Safety Law" on food operators to store food regulations Article 40 provides: food operators shall ensure food safety in accordance with the requirements of the storage of food, regular inspection of the stock of food, and timely clean up spoilage or more than the shelf-life of the food. Generally speaking, storage refers to the food in the production, circulation, food and beverage links in the temporary parking and storage process, its conditions and the extent of how, directly related to food safety. Food storage not only involves the producer, but also involves the operator, covering the whole process of food production and operation. In order to reflect the whole process of supervision concept, this article specifically regulates the storage of food operators food behavior, the purpose is to strengthen the storage obligations of food operators to ensure food safety in the process of operation.

1, food operators should be in accordance with the requirements to ensure food safety storage of food

food due to its inherent different properties, some need to be stored in a specific temperature environment, some need to be stored in a cool and dry environment, there is a need for special facilities for storage, lighting, preservation of corrosion, ventilation, sunscreen, as well as the requirements of the separate storage of food varies, but in the final analysis, the storage of food in line with the requirements of food safety. Ensure food safety requirements. Mainly contains three meanings: one, in line with the laws, rules and regulations to ensure food safety requirements, such as "Food Safety Law" Article 27 provides that the storage of food containers, tools and equipment should be safe, harmless, keep clean, prevent food contamination, and to ensure food safety in line with the temperature and special requirements; the current "catering food hygiene management measures" Article 13 provides that the food Should be classified, shelf, wall, off the ground storage, storage of food places, equipment should be free of mold, stains, flies, cockroaches. Secondly, it complies with the requirements for ensuring food safety as stipulated in the food safety standards. Such as the current national quality standards for milk beverages, milk beverages should be stored in a dry, well-ventilated place, shall not be stored with toxic, harmful, odor, volatile, corrosive substances. Third, in line with the food itself to ensure food safety requirements. With the development of science and technology and the improvement of human cognitive level, new varieties of food will continue to appear, but also may put forward special requirements for storage, so as to achieve the goal of ensuring food safety.

2, food operators should regularly check the inventory of food

food after a certain period. Its quality characteristics will change. Regular inspection of inventory and sales of food, can be timely detection and effective prevention of food safety problems. Food operators in accordance with the relevant provisions and their own circumstances, should be set to check the stock of food period, the formation of internal management system, to take a variety of ways to check the stock of food, such as checking the storage site, facilities, tools, containers and other conditions to see whether they comply with the provisions and requirements, checking the labels and labels to see whether the food is more than the shelf-life, and check the appearance of the food to see whether there is cloudy, precipitation, discoloration, mildew and other deteriorating Phenomenon.

3, food operators should promptly clean up spoilage or exceed the shelf life of the food

Food spoilage refers to the intrinsic quality of food has undergone essential changes. Loss of food should have the value of food. Affected by a variety of factors, the storage of food is sometimes still in the shelf life, but has deteriorated can not be eaten. Shelf life is the prepackaged food in the label specified storage conditions to maintain the quality of the period. Within this period, the food stored in accordance with the requirements is fully edible. Food beyond the shelf life, sometimes still edible, but there may be a potential danger to health and life safety, according to the law can not be sold and used for food service. Therefore, food operators found to have deteriorated and more than the shelf life of food should be promptly cleaned up, in accordance with the relevant provisions and agreements, returned to the supplier or for destruction and harmless disposal, and make relevant records.