Contents of the Food Safety Supervision and Management Measures for Catering Services
Article 1 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 2 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 3 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 bear catering service food safety responsibilities.
Article 4 Encourage social groups and grassroots 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 to promote catering service providers to improve food safety management levels.
Industry associations related to catering services 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.
Requirements for Food Safety Supervision and Management Measures for Catering Services
(1) Food and food raw materials to be processed should be inspected during the production and processing process. If spoilage or other abnormal sensory properties are found, they shall not be processed or used.
(2) The places and equipment where food raw materials are stored should be kept clean. It is prohibited to store toxic, harmful items and personal belongings. Food raw materials should be classified, separated into shelves, separated by walls, and stored off the ground. Food that has deteriorated or has exceeded its shelf life should be regularly inspected and processed.
(3) The internal and external environment of food processing and business premises should be kept clean and tidy, and rats, cockroaches, flies and other harmful insects and their breeding conditions should be eliminated
(4) Food processing, storage, display, disinfection, cleaning, insulation, refrigeration, freezing and other equipment and facilities should be regularly maintained, measuring instruments should be calibrated, and timely cleaning and cleaning should be carried out to ensure normal operation and use.
(5) Operators should maintain good personal hygiene
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