Catering safety production management system

Chapter 1 General Provisions

Chapter 2 Food Safety

Section 1 Food Safety Standards

Section 2 Food Recall

Section 3 Prevention and Handling of Food Safety Accidents

Section 4 Food Safety Information Management

Chapter 3 Food Production, Sales and Catering Services

Section 1 Food Production

Section 2 Food Sales

Section 3 Catering Services

Chapter 4 Food Safety Supervision

Chapter 5 Legal Responsibilities

Chapter 6 Supplementary Provisions

Chapter 1 General Provisions

Article 1 (Legislative Purpose and Basis) To ensure food safety , maintain public health and life safety, and promote the healthy development of the food industry. These regulations are formulated in accordance with relevant national laws and regulations and in conjunction with the actual conditions of this province.

Article 2 (Scope of application of the regulations) Those engaged in the production, sales, catering services and supervision and management of food, food raw materials, and food additives within the administrative region of this province must abide by these regulations.

The production, sale and use of food packaging materials, containers, tools, equipment, detergents, disinfectants, etc. are managed in accordance with relevant national regulations.

The supervision and management of production activities such as planting and breeding of edible agricultural products shall not only comply with the "Agricultural Products Quality and Safety Law of the People's Republic of China", but also comply with the provisions of these Regulations.

Article 3 (Responsibilities of People’s Governments at All Levels) People’s governments at or above the county level shall be responsible for the overall responsibility for food safety supervision and management within their own administrative areas, lead and coordinate food safety work within their own administrative areas, and establish and improve Food safety supervision and management mechanism; coordinate and supervise food safety administrative law enforcement; manage the release of food safety information; unified leadership and command of food safety emergency response and disposal; establish a food safety supervision and management responsibility system, and provide supervision to subordinate governments and the same level Supervise and assess the food safety work of the food safety supervision and management department.

People's governments at all levels should incorporate food safety work into their national economic and social development plans.

Article 4 (Division of work among supervisory and administrative departments) People’s governments at or above the county level should establish a comprehensive food safety supervision department to be responsible for comprehensive supervision, organization and coordination of food safety, and the organization, investigation and handling of major food safety accidents.

The administrative departments of agriculture, forestry and fishery are responsible for the supervision and management of the production links of edible agricultural products; the quality and technical supervision departments are responsible for the supervision and management of food production (including processing, the same below); the industrial and commercial administrative departments are responsible for the food sales link The health administration department is responsible for the supervision and management of catering services; the food and drug supervision and administration department is responsible for the supervision and management of health food.

The food production activities in markets such as markets and supermarkets are supervised and managed by the industrial and commercial administrative departments; the food production activities in hotels, hotels and other catering service establishments are supervised and managed by the health administrative departments.

The Provincial People's Government may adjust the food safety supervision and management responsibilities of relevant departments based on work needs.

Article 5 (General Responsibilities of Food Producers and Sellers) Food producers, sellers and caterers shall produce, sell and provide food that meets safety requirements, and shall be responsible for the food they produce, sell and provide. responsibility.

Article 6 (Rights and Obligations of Food Consumers) Any unit or individual has the right to put forward opinions and suggestions on food safety supervision and management, and has the right to report and accuse behaviors that infringe on the rights and interests of food consumers.

Consumers who suffer personal or property damage due to purchasing or eating food have the right to obtain compensation in accordance with the law.

Consumers do not buy or eat food that they know is poisonous, harmful or unsafe.

Article 7 (Scientific and Technical Support) The government encourages and supports scientific and technological research on food safety; encourages and supports food production, sales and catering service providers to adopt advanced technologies and management practices.

Article 8 (Publicity and Education) The government and relevant departments should strengthen the publicity and education of food safety knowledge and food safety laws and regulations, and improve the public's food safety awareness.

Schools and news media are obliged to popularize food safety knowledge and assist the government and relevant departments in carrying out publicity and education activities.

Article 9 (Social Participation) The government encourages and supports social groups and individuals to participate in maintaining food safety.

Intermediary organizations such as food-related industry associations should establish industry standards, carry out integrity building, and implement industry self-discipline.

Village committees and residents’ committees should play a role in maintaining food safety and participate in and assist government departments in carrying out food safety management work.

Chapter 2 Food Safety Guarantee

Section 1 Food Safety Standards

Article 10 (Standard System) Provincial standardization authorities should establish and improve food safety local standards system, track and evaluate the implementation of the standards, and organize timely revisions based on the evaluation results; organize the promotion and interpretation of food safety standards, and establish a query platform for food safety standards.

Article 11 (Procedures for the formulation and revision of local standards) The formulation and revision of food safety standards shall organize expert demonstrations and listen to the opinions of food safety supervision and management departments, food-related industry associations, enterprises and consumers.

Article 12 (Enterprise Standard Registration) Enterprises that produce food without national and local food safety standards shall formulate enterprise standards and submit them to the local standardization authorities at or above the prefecture level for review and filing.

Only enterprise standards that have been reviewed and approved for filing can be used as the basis for organizing production.

Before the national and local food safety standards stipulated in these regulations are implemented, food producers, sellers and caterers may produce and sell food in accordance with current food hygiene standards and food product standards.

Section 2 Food Recall

Article 13 (Food Recall System) Food producers, sellers and caterers should promptly recall the unsafe food they produce and sell and bear the responsibility Costs associated with recalls.

Article 14 (Voluntary Recall) Food producers, sellers and caterers who discover that the food they produce or sell are unsafe must immediately stop production, sale or use, and voluntarily recall food that has been put on the market. unsafe food, and record the specific circumstances of the recall, including the quantity, time and location of the recall, and promptly report to the food safety supervision and management department originally responsible for approval.

Article 15 (Compulsory Recall) When the food safety supervision and administration department discovers unsafe food during the supervision and inspection process, it shall order the producer or operator of the unsafe food to recall the unsafe food.

Food producers, sellers and caterers should recall unsafe food in accordance with the requirements of the food safety supervision and management department, and promptly report the specific actions of the recall to them.

Article 16 (Supervision of Recall Actions) Food safety supervision and management departments shall strengthen supervision of unsafe food recall actions and release relevant recall information to the public. Specific management measures will be formulated separately by the food safety supervision and management department.

Section 3 Prevention and Handling of Food Safety Accidents

Article 17 (Emergency Plan for Food Safety Accidents) People’s governments at or above the county level shall, in accordance with laws, regulations and the decisions of the people’s government at the higher level, Food safety accident emergency plans and the actual situation of the region shall be considered to formulate food safety accident emergency plans within the administrative region.

Food producers, sellers and caterers should formulate corresponding food safety accident handling plans, regularly inspect the implementation of the company's food safety measures, and eliminate potential accident risks in a timely manner.

Article 18 (Notification of Food Safety Accident Information) Food production, sales and catering service supervision and management departments at all levels (including edible agricultural product production supervision and management departments, the same below) shall regularly conduct food safety supervision of their own departments The management work status shall be summarized and analyzed and reported to the comprehensive food safety supervision department at the same level.

The comprehensive food safety supervision department, together with other food safety supervision and management departments, regularly conducts comprehensive analysis of the food safety situation within its administrative region. If it is believed that a food safety accident may occur, it shall be reported immediately to the people's government at the same level, and notified to the relevant departments of the people's government at the higher level and the people's governments of adjacent or related areas that may be harmed.

The local government that receives the report or notification shall take preventive and control measures and issue food safety warnings or guidelines when necessary.

Article 19 (Food Safety Accident Reporting) People’s governments at or above the county level shall establish and improve a food safety incident reporting system, and all relevant functional departments shall improve the food safety incident reporting system.

Any unit or individual who discovers a food safety accident or a major food safety accident hazard shall promptly report it to the local people's government or food safety supervision and management department, and shall not conceal, lie or delay reporting.

If the department receiving the report confirms that it is a major food safety incident, it shall report it to the people's government at the same level and the comprehensive food safety supervision department within two hours.

Article 20 (Food Safety Accident Handling) After a food safety accident occurs, the person in charge of the unit where the accident occurred shall immediately handle the accident in accordance with the food safety accident handling plan to prevent further expansion of the accident hazard, and immediately report to Report the accident to the local government or food safety supervision and administration department.

The people's government at or above the county level where the accident occurred shall organize and implement emergency rescue work in accordance with the food safety accident emergency plan, and all food safety supervision and management departments shall take emergency rescue actions in a timely manner in accordance with their respective responsibilities.

Article 21 (Food Safety Accident Responsibility Investigation) When a major food safety accident occurs, the comprehensive food safety supervision department shall immediately organize relevant departments to carry out accident investigation and responsibility investigation, and submit a report to the people's government at the same level Accident liability investigation and handling report.

In addition to identifying the responsibility of the accident unit, the investigation of food safety accident liability should also identify the responsibility of the administrative department responsible for review, approval, supervision and management.

Section 4 Food Safety Information Management

Article 22 (Information Management System) People’s governments at or above the county level shall establish a food safety information management and release system.

The comprehensive food safety supervision departments at all levels are responsible for the organization and coordination of food safety information management within their respective administrative regions, and are responsible for the summary, analysis and release of comprehensive information on food safety information.

Each food production, sales and catering service supervision and management department is responsible for the collection, reporting, analysis and release of relevant food safety information within their scope of responsibility.

The Food Industry Association is responsible for the collection, analysis and submission of food safety information within the industry.

Article 23 (Information Platform) The comprehensive food safety supervision department is responsible for establishing a unified food safety information platform.

Food safety supervision and management departments should publish relevant food safety information on a unified food safety information platform.

Article 24 (Information Notification and Submission) Food safety supervision and management departments should establish a food safety information notification system.

Food production, sales and catering service supervision and management departments shall promptly submit information to the comprehensive food safety supervision department at the same level in accordance with regulations.

Before releasing the results of supervision and sampling inspections to the public, the food safety supervision and management department should notify the comprehensive food safety supervision department at the same level and other relevant food safety supervision and management departments.

Article 25 (Press Release) The investigation and handling of major food safety accidents, food safety conditions and food safety warning information during major events or major festivals shall be organized and released uniformly by the comprehensive food safety supervision department.

Article 26 (Information Release Requirements) Food safety information release shall be carried out in accordance with the law and must be accurate, timely, objective and fair.

Article 27 (Content of Food Safety Information Release) The content of food safety information release includes:

(1) Food safety laws, regulations and food safety standards;

(2) Food safety monitoring and evaluation, early warning and food spot inspection information;

(3) Food safety supervision and management information;

(4) Unsafe food and food safety accidents and investigation and handling information;

(5) Other food safety information.

Chapter 3 Food Production, Sales and Catering Services

Section 1 Food Production

Article 28 (Certified Production and its General Production Conditions ) Food producers should meet the production conditions specified by the state and obtain permits and business licenses in accordance with the law.

Article 29 (Organizing production according to standards) Food producers should organize production according to standards. If there are national or local standards, they should comply with the national or local standards. If there are no national or local standards, they should comply with the enterprise standards filed with the standardization authority.

Article 30 (Food Production Management System) Food producers shall establish a food safety management system in accordance with regulations and monitor the entire process of food production.

Article 31 (Raw Material Acceptance) Food producers should establish a raw material purchase acceptance system. Food raw materials can only be put into production after passing the inspection. It is prohibited to use non-edible raw materials to produce food.

Article 32 (Production Records) Food producers shall establish true and complete production files, including:

(1) Food raw material purchase acceptance records, indicating the food raw materials name, specifications, batch number, producer, supplier, purchase quantity, purchase date, shelf life and storage or storage conditions requirements;

(2) Food production records, indicating the input status and production process Parameters and production quantities, etc.;

(3) Food inspection records, indicating the inspection status of food and raw materials and relevant inspection data;

(4) Food sales records, indicating food sales Object, quantity and date;

(5) Unqualified food handling records, indicating the production date, quantity, reasons and handling measures of unqualified food.

Production files should be kept for two years after the expiration of the food shelf life, and no forgery of production files is allowed.

Article 33 (Factory Inspection) Each batch of food produced by a food producer must pass the inspection before it can leave the factory and be sold. Food producers who do not meet the inspection conditions should entrust a qualified inspection agency to inspect the food they produce.

Article 34 (Food Labeling) Food labels and instructions must be true and clear, comply with the provisions of laws, regulations, rules and mandatory standards, and shall not contain false or exaggerated content, and shall not be used. Terms related to disease treatment and diagnostic functions.

Foods produced on a commission basis shall be marked with the name and address of the entrusted production enterprise.