Are catering service providers, food operators and enterprises the same concept? 21 points
is not
catering service, which refers to the service activities of providing consumers with food and places and facilities for consumption through instant processing, commercial sales and service labor.
food business only sells but does not produce
what system does catering service providers establish and implement for employees
The food safety operation standard for catering services issued by the State Food and Drug Administration (No.395 [2111] of the State Food and Drug Administration) stipulates: Article 11 The basic requirements for food safety management personnel are: (1) Good health and valid health certificates. (2) Having at least 2 years working experience in food safety in catering services. (3) Holding a valid training certificate. Article 11 Requirements for health management of employees: (1) Employees (including new and temporary employees) shall obtain health certificates before taking up their posts. (two) to carry out a health examination every year, and to carry out temporary health examination when necessary. (3) Persons suffering from diseases listed in Article 23 of the Regulations for the Implementation of the Food Safety Law shall not engage in the work of contacting directly imported food. (four) catering service providers should establish a daily morning inspection system. Personnel with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their posts immediately, and can only resume their posts after finding out the reasons and curing the diseases that hinder food safety. Article 12 Personal hygiene requirements for employees: (1) Good personal hygiene should be maintained, and clean work clothes and hats should be worn during operation, and hair should not be exposed, and long nails, nail polish and ornaments should not be left. Operators in special rooms should wear masks. (2) Wash hands before operation, keep hands clean during operation, and wash hands in time after being contaminated. Hand washing disinfection should conform to the Recommended Method for Hand Washing Disinfection of Catering Service Employees (see Annex 5). (3) Operators who come into contact with directly-eaten food should wash their hands and disinfect them under any of the following circumstances: 1. Before handling food; 2. After using the bathroom; 3. After contact with raw food; 4. After contacting the contaminated tools and equipment; 5. After coughing, sneezing or blowing your nose; 6. After handling animals or wastes; 7. After touching ears, nose, hair, face, mouth or other parts of the body; 8. After engaging in any activity that may pollute your hands. (4) When the operators in the special room enter the special room, they should change their special work clothes and wear masks. Before the operation, they should strictly clean and disinfect their hands, and they should be disinfected in time during the operation. Do not wear the work clothes and hats in the special room to engage in work unrelated to the operation in the special room. (5) Personal articles shall not be brought into the food processing area. (6) Do not smoke, eat or engage in other acts that may pollute food in the food processing area. (7) Non-operating personnel entering the food processing area shall meet the hygiene requirements of on-site operators. Article 13 Management requirements for employees' work clothes: (1) Work clothes (including clothes, hats and masks) should be made of white or light-colored cloth, and work clothes in special rooms should be distinguished from each other in color or style. (2) Work clothes should be replaced regularly and kept clean. The work clothes of operators who come into contact with direct food should be changed every day. (three) employees should take off their work clothes in the food processing area before going to the bathroom. (4) Work clothes to be cleaned should be kept away from food processing areas. (five) each employee shall not be less than 2 sets of work clothes. Article 14 Personnel training requirements: (1) Employees (including new and temporary employees) should take part in food safety training, and they can only take up their posts after passing the training. (two) employees should participate in training in accordance with the training plan and requirements. (three) in principle, food safety management personnel should receive no less than 41 hours of food safety training in catering services every year.
catering service providers should make multiple-choice questions on tableware and drinking utensils as required
generally speaking, food should be at least 21CM away from the ground and the wall.
classification of catering services
The catering service license shall be classified and managed according to the format and scale of catering service operators. The classification methods are as follows: (1) Restaurants (including restaurants, restaurants, hotels, restaurants, etc.): refers to units that mainly engage in food (including Chinese food, western food, Japanese food, Korean food, etc.), including hot pot restaurants and barbecue shops. 1. Super-large restaurant: refers to a restaurant with a business area of more than 3,111 ㎡ (excluding 3,111 ㎡) or a dining seat of more than 1,111 (excluding 1,111). 2. Large-scale restaurant: refers to a restaurant with a business area of 511-3111㎡ (excluding 511㎡, including 3111 ㎡) or a seating capacity of 251-1111 (excluding 251, including 1111). 3. Medium-sized restaurants: refer to restaurants with business premises of 1.51-511m2 (excluding 1.51m2 and including 511m2) or dining seats of 75-251 (excluding 75 and including 251). 4. Small restaurant: refers to a restaurant with a business area of less than 1.51 ㎡ (including 1.51 ㎡) or a dining seat of less than 75 (including 75). If the area and the number of dining seats belong to two categories, the restaurant category shall be based on the larger one. (2) Fast food restaurant: refers to the unit whose main processing and supply forms are centralized processing and distribution, eating separately on the spot and providing dining service quickly. (3) Snack bar: refers to the unit that mainly deals in snacks and snacks. (4) Beverage shops refer to units that mainly supply alcohol, coffee, tea or drinks. Dessert station: refers to the affiliated storefront opened by the catering service provider in or near the business premises of its main catering store, which has a fixed business premises and directly sells or sells the food mainly consisting of ice cream, drinks and desserts distributed by the main catering store after simple processing. (5) Canteen: refers to the units located in institutions, schools (including child care institutions), enterprises and institutions, construction sites and other places (places) for internal staff, students and other units to eat. (6) Collective dining distribution unit: refers to the provider who processes and distributes food in a centralized way according to the ordering requirements of the collective service objects, but does not provide dining places. (7) Central kitchen: refers to the provider established by catering chain enterprises, with independent places and facilities, which centrally completes the processing and production of finished or semi-finished food and directly delivers it to catering service units.
What are the main responsibilities of catering service providers?
Providing safe, reliable and hygienic food and services
What system should catering service providers strictly abide by?
Catering service providers should strictly abide by the provisions of the Measures for the Administration of Food Business License, which was implemented on October 1, 2115, obtain evidence according to law and operate legally.
it is necessary to formulate rules and regulations to ensure food safety, such as self-inspection of food safety, health management of employees, inspection records of incoming goods, and handling of food safety accidents.
what documents should catering service providers obtain when purchasing food or food raw materials
According to the Notice of the State Food and Drug Administration on Printing and Distributing the Provisions on the Administration of Requiring Certificates and Tickets for Food Purchasing in Catering Services (No.178 [2111] of the State Food and Drug Administration):
Article 7 When purchasing food, food additives and food-related products, catering service providers shall purchase them from food production and business units or wholesale markets with complete licenses. The shopping voucher shall include the supplier's name, product name, product quantity, delivery or purchase date, etc.
in the case of long-term fixed-point procurement, the catering service provider shall sign a procurement and supply contract with the supplier, including ensuring food safety.
article 8 when purchasing directly from a production and processing unit or production base, it shall inspect, request and keep copies of the license, business license and product qualification certificate stamped with the official seal of the supplier; Keep every shopping voucher or delivery note stamped with the official seal (or signature) of the supplier.
article 9 when purchasing in bulk or for a long time from circulation business units (shopping malls, supermarkets, wholesale and retail markets, etc.), copies of business licenses and food circulation licenses stamped with official seals shall be checked and kept; Keep every shopping voucher or delivery note stamped with the official seal (or signature) of the supplier.
article 11 when purchasing in small quantities or temporarily from circulation business units (shopping malls, supermarkets, wholesale and retail markets, etc.), it shall be confirmed whether they have business licenses and food circulation permits, and each shopping voucher or delivery note stamped with the official seal (or signature) of the supplier shall be kept.
article 11 if purchasing from a farmer's market, a shopping voucher with official seal (or signature) issued by the market management department or business households shall be obtained and retained; If purchasing from individual industrial and commercial households, the license, business license or copy, shopping voucher and each supply list stamped (or signed) by the supplier shall be inspected and retained.
Article 12 Where livestock and poultry meat is purchased from food circulation business units (shopping malls, supermarkets, wholesale and retail markets, etc.) and farmers' markets, the original quarantine certificate of animal products shall be checked; If purchasing directly from a slaughtering enterprise, it shall obtain and keep the license stamped (or signed) by the supplier, a copy of the business license and the original quarantine certificate of animal products.
Article 13 Where the unified distribution operation mode is implemented, the headquarters of catering service enterprises can uniformly inspect, ask for and keep the license, business license and product qualification certificate stamped (or signed) by the supplier, and establish procurement records; Each store shall establish and keep daily purchasing records; For products purchased by stores themselves, the system of claiming certificates and tickets, incoming goods inspection and purchasing records shall be strictly implemented.
article 14 when purchasing dairy products, it is necessary to check, ask for and keep copies of the license, business license and product qualification certificate stamped (or signed) by the supplier.
article 15 whoever purchases imported food and food additives in bulk shall obtain a copy of the food inspection certificate issued by the statutory inspection agency for imported food at the port in the same batch as the purchased food and food additives.
article 16 when purchasing tableware supplied by a centralized disinfection enterprise, it shall inspect, request and keep a copy of the business license stamped (or signed) by the centralized disinfection enterprise and the stamped batch ex-factory inspection report (or copy).
catering service refers to instant production and processing. Commercial sales and service labor, etc., providing food and clothing to consumers
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") were released on March 4, 2111 and have been implemented since May 1. 1. What is the scope of application of the two Measures? The two Measures apply 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 to 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, 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 the licensing of catering services? The "Licensing Measures" stipulate that a licensing system shall be implemented for catering services. The catering service provider shall obtain the 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 principles of openness, fairness, justice and convenience. Openness, requiring that the organs, scope, conditions, procedures and time limit of catering service license be made public to the public; Fairness requires equal opportunities and equal treatment for the same type of applicants; Fairness, which requires that the licensing process and licensing results meet the requirements of objectivity and justice; For convenience, the methods and procedures of administrative licensing shall be convenient for the applicant 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 applying for a catering service license to the food and drug supervision and administration department shall meet the following basic conditions: (1) Having a place for food raw material processing and food processing and storage that is 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 to be produced and supplied, and having corresponding equipment or facilities for disinfection, changing clothes, washing hands, lighting, lighting, ventilation, refrigeration, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; (3) Having food safety management personnel who have been trained in food safety and meet the relevant conditions, and rules and regulations for ensuring food safety that are suitable for the actual situation of the unit; (4) It has a reasonable layout and processing flow, so as to prevent cross-contamination between the food to be processed and the directly-imported food, raw materials and finished products, and avoid food from contacting with toxic and unclean substances; (5) Other conditions stipulated by the State Food and Drug Administration or the food and drug administrations of provinces, autonomous regions and municipalities directly under the Central Government. V. What specific requirements does the state have 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 licenses: First, specify the 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, etc. The second is the validity period. The validity period of the Food and Beverage 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 the Catering Service License separately. The fourth is hanging and placing. Catering service providers should hang or place them in obvious places for consumers ...
Who is the first person in charge of food safety in catering service units
According to Article 4 of the newly revised Food Safety Law of the People's Republic of China, food producers and operators are the first person in charge of food safety, and should engage in production and business activities in accordance with laws, regulations and food safety standards, be honest and self-disciplined, be responsible to the society and the public, ensure food safety and accept social supervision.
catering service