Food and beverage service related industry associations should strengthen industry self-discipline, guide food and beverage service providers to operate according to law, promote the construction of industry integrity, and publicize and popularize food safety knowledge of food and beverage services. Article 6 Catering service providers are encouraged and supported to adopt advanced technologies and management norms, implement hazard analysis and critical control point systems, equip themselves with advanced food safety testing equipment, and conduct self-inspection on food or submit them to legally qualified institutions for inspection. Article 7 Any organization or individual has the right to conduct social supervision on food safety of catering services, report acts of catering service providers in violation of these Measures, obtain food safety information of catering services, and put forward opinions and suggestions on food safety of catering services. Chapter II Basic Requirements for Catering Services Article 8 A catering service provider must obtain a catering service license according to law, operate within the permitted scope, and hang or display the catering service license in a prominent position in a catering place. Ninth catering service providers should establish and improve the food safety management system, equipped with full-time or part-time food safety management personnel.
According to the provisions of Article 92 of the Food Safety Law, the person in charge directly responsible for the unit whose catering service license has been revoked shall not engage in catering service management within 5 years from the date of making the punishment decision.
Catering service providers shall not employ employees who are prohibited from engaging in management as stipulated in the preceding paragraph of this article. Article 10 A catering service provider 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 records for employees. Catering service employees shall, in accordance with the provisions of the second paragraph of Article 34 of the Food Safety Law, conduct health examination every year and obtain a health certificate before taking part in the work.
Personnel engaged in direct food import who suffer from diseases that hinder food safety as stipulated in Article 23 of the Regulations for the Implementation of the Food Safety Law shall be transferred to other jobs that do not affect food safety. Eleventh catering service providers shall, in accordance with the provisions of Article 32 of the Food Safety Law, organize employees to participate in food safety training, learn food safety laws, regulations, standards and food safety knowledge, clarify food safety responsibilities, and establish training files; We should strengthen the training of food safety laws and regulations and related food safety management knowledge for full-time (part-time) food safety management personnel. Article 12 A catering service provider shall establish a system of incoming inspection, obtaining certificates and tickets for food, food raw materials, food additives and food-related products.
Where a catering service provider purchases goods from a food production unit or wholesale market, it shall inspect, obtain and keep the relevant licenses and product qualification certificates of the supplier; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, the supply list, etc. Should be checked, obtained and retained; Buy from supermarkets, farmers' markets, individual merchants, etc. , should obtain and save the purchase list.
Catering service enterprises shall establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc., or keep the purchase documents containing the above information.
Catering service providers shall, in accordance with the product variety and purchase time sequence, orderly sort out the purchase records and related materials, and properly keep them for future reference. Records and bills shall be kept for at least 2 years. Thirteenth catering service providers to implement a unified distribution mode of operation, the enterprise headquarters can uniformly check the supplier's license and product qualification documents, and establish food purchase inspection records.
If unified distribution management mode is implemented, each store of the enterprise shall establish a unified distribution document ledger of the headquarters. The products purchased by the shops themselves shall comply with the provisions of Article 12 of these Measures. Fourteenth catering service providers are prohibited from purchasing, using and dealing in the following foods:
(1) Foods whose production and marketing are prohibited by 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;
(four) in violation of the provisions of Article 66 of the Food Safety Law, imported into prepackaged foods.