Chapter 1 General Provisions Article 1 In order to strengthen the supervision and management of catering services and ensure food safety in catering services, according to the "Food Safety Law of the People's Republic of China" (hereinafter referred to as the "Food Safety Law") , the "Regulations for the Implementation of the Food Safety Law of the People's Republic of China" (hereinafter referred to as the "Regulations for the Implementation of the Food Safety Law"), formulate these measures. Article 2 Units and individuals engaged in catering services within the territory of the People's Republic of China (hereinafter referred to as catering service providers) shall abide by these Measures. Article 3 The State Food and Drug Administration is responsible for the supervision and management of catering services nationwide, and local food and drug regulatory departments at all levels are responsible for the supervision and management of catering services within their respective administrative regions. Article 4 Catering service providers shall engage in catering service activities in accordance with laws, regulations, food safety standards and relevant requirements, be responsible to society and the public, ensure food safety, accept social supervision, and assume responsibility for food safety in catering services. Article 5 encourages social groups and grassroots mass autonomous organizations to popularize food safety knowledge and relevant laws and regulations in catering services, enhance food safety awareness of catering service providers, and improve consumers' self-protection capabilities; encourage the development of technical services and promote Catering service providers improve food safety management.

Catering service-related industry associations should strengthen industry self-discipline, guide catering service providers to operate in accordance with the law, promote the construction of industry integrity, and publicize and popularize food safety knowledge in catering services. Article 6 Encourages and supports catering service providers to adopt advanced technologies and advanced management practices to improve food safety levels, implement hazard analysis and critical control point systems, equip themselves with advanced food safety testing equipment, conduct self-inspections on food or submit to competent authorities. Submit to legally qualified institutions for inspection. Article 7 Any organization or individual has the right to conduct social supervision on food safety in catering services, report violations of these Measures by catering service providers, learn relevant food safety information in catering services, and provide opinions and suggestions on food safety in catering services. Chapter 2 Basic Requirements for Catering Services Article 8 Catering service providers must obtain a Catering Service License in accordance with the law, operate in accordance with the law within the scope of the license, and hang or place the Catering Service License in a conspicuous position in the dining venue. Article 9 Catering service providers shall establish and improve food safety management systems and equip full-time or part-time food safety management personnel.

For units whose "Catering Service License" has been revoked, according to the provisions of Article 92 of the "Food Safety Law", the directly responsible person in charge shall not engage in catering within 5 years from the date of the penalty decision. Service management work.

Catering service providers shall not employ prohibited employees as stipulated in the previous paragraph of this article to engage in management work. Article 10 Catering service providers shall, in accordance with the provisions of Article 34 of the Food Safety Law, establish and implement a health management system for employees and establish health files for employees. Catering service employees should undergo annual health examinations in accordance with the provisions of Article 34, Paragraph 2 of the Food Safety Law, and obtain health certificates before they can participate in work.

If a person who is engaged in the direct import of food suffers from a disease that affects food safety as stipulated in Article 23 of the "Food Safety Law Implementation Regulations", he shall be adjusted to other positions that do not affect food safety. . Article 11 Catering service providers shall organize employees to participate in food safety training in accordance with the provisions of Article 32 of the Food Safety Law, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish Training files; training on food safety laws and regulations and related food safety management knowledge for full-time (part-time) food safety managers should be strengthened. Article 12 Catering service providers shall establish a procurement inspection and certificate and invoice requesting system for food, food raw materials, food additives and food-related products.

If catering service providers purchase from food production units, wholesale markets, etc., they shall check, obtain and retain the supplier’s relevant licenses and product qualification certificates and other documents; when purchasing from fixed suppliers or suppliers If purchasing from a base, the supplier or supply base's qualification certificate, each supply list, etc. shall be inspected, obtained and retained; if purchased from supermarkets, farmers' markets, individual traders, etc., the purchase list shall be obtained and retained.

Catering service enterprises should establish a procurement record system for food, food raw materials, food additives and food-related products. Procurement records shall truthfully record the product name, specifications, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc., or retain purchase notes containing the above information.

Catering service providers should organize procurement records and related information in an orderly manner according to product variety and purchase time, and properly preserve them for future reference. The retention period of records and bills shall not be less than 2 years. Article 13: For catering service providers that implement a unified distribution operation mode, the corporate headquarters may uniformly inspect the supplier's license and product qualification certificates, etc., and establish food purchase inspection records.

If a unified distribution operation method is implemented, each store of the enterprise shall establish a unified distribution document ledger of the headquarters. Products purchased by stores themselves must comply with the provisions of Article 12 of these Measures. Article 14 Catering service providers are prohibited from purchasing, using and operating the following foods:

(1) Foods whose production and operation are prohibited according to Article 28 of the "Food Safety Law";

(2) Foods that violate the provisions of Article 48 of the "Food Safety Law";

(3) Foods that violate the provisions of Article 50 of the "Food Safety Law";

(4) Imported prepackaged foods that violate the provisions of Article 66 of the Food Safety Law.