Why should food samples be retained for 48 hours?

The national "Product Quality Law", "Food Hygiene Law" and "Food Hygiene Standards" and other regulations have clearly stipulated the food sample retention system in the catering industry, including weddings, funerals and various types of For banquets such as group dinners with more than 100 people, food samples should be retained. After the collection of retained samples is completed, they should be stored in a refrigerated condition at 5°C for more than 48 hours.

In the event of food poisoning or suspected food poisoning accidents, catering enterprises should provide retained samples in a timely manner and cooperate with the health supervision agencies in investigation and handling. Those who have an imperfect food sample retention system can be given a warning in accordance with Article 8, Paragraph 1 of the Administrative Penalty Law; if a bacterial food poisoning accident occurs, administrative penalties should be imposed in accordance with relevant regulations.

Extended information

Specification purposes

The "Food Hygiene Standards" are applicable to the catering service operations of catering service providers, including catering service operators and unit canteens. Activity. The "Food Hygiene Standards" encourage and support catering service providers to adopt advanced food safety management methods, establish catering service food safety management systems, and improve food safety management levels.

Encourage catering service providers to clearly indicate the main raw material information of meals, the quantity or weight of meals, and carry out "reduce oil, salt, and sugar" actions to provide consumers with healthy and nutritious meals; Encourage catering service providers to reduce the use of disposable tableware; encourage catering service providers to remind consumers to carry out CD-ROM actions and reduce waste.

The organizer or chef of the dinner party should fill in the declaration form within 5 working days before the event, and report the time, location, number of participants, source of raw materials, list of dishes, etc. to the village’s food safety in advance Coordinator.

After receiving the report, the food safety coordinator should inspect the sanitation and other conditions of the dining venue, fill in the registration form, record the inspection situation in detail, put forward catering food safety guidance, and communicate with the organizers and organizers of the collective dining activities. The chef signs a food safety commitment letter and promptly reports to the unit designated by the township food and drug regulatory department or the county-level food and drug regulatory department.

People from the public can report food safety issues at rural collective dinners to local food and drug regulatory authorities through the food safety complaint reporting hotline 12331.

China News Network - A banquet for hundreds of people in Guangdong caused stomach upset after a meal. The hotel insisted that the food was fine

Baidu Encyclopedia - Food safety operating standards for catering services