What documents do hotels need to ask suppliers for when purchasing food?

Generally, food circulation license, business license, food inspection report and import food inspection and quarantine certificate should be obtained from food suppliers, and a purchase ledger should be established.

Measures for the supervision and administration of food safety in catering services

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.

Measures for the supervision and administration of food safety in circulation

Article 13

When purchasing food, food business operators shall check the supplier's license, business license and food certificate.

A food trading enterprise shall establish a food purchase inspection record system, and truthfully record the name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents of the food.