The Food Safety Office of the State Council and other 14 departments on improving the quality and safety level of the catering industry.

Original title: The State Council Food Safety Office and other 14 departments on improving the quality and safety level of the catering industry advice food safety office (2017) No. 31
At present, residents in the food and beverage consumption is becoming more and more common. To promote the catering industry to improve the quality and safety level, the relationship between thousands of households. In order to implement the decision-making and deployment of the CPC Central Committee and the State Council on strengthening food safety and the spirit of General Secretary Xi Jinping's important instructions on improving the quality and safety of the catering industry, and to meet the growing demand of the people for food and beverage consumption, the following opinions are put forward on improving the quality and safety level of the catering industry., fully implement the food safety main responsibility of catering services
(1) strict system construction and management of practitioners. Food service providers should establish various systems to ensure food safety in food and beverage, equipped with qualified food safety management personnel, strict implementation of the health management system of employees, cutting vegetables, side dishes, cooking, dishes, cleaning and disinfection and other personnel engaged in contact with direct food intake work should be carried out annual health inspection, obtain a health certificate before taking up their posts. Large and chain catering enterprises, central kitchens, collective dining distribution units to set up food safety management institutions, equipped with full-time food safety technical personnel and food safety management personnel. (The General Administration of Food and Drug Administration is responsible
) strict maintenance and management of facilities and equipment. Food service providers should be equipped with processing, storage, display and other facilities and equipment suitable for catering services, and regular cleaning and maintenance. Check the insulation, refrigeration and refrigeration facilities on a regular basis to ensure proper operation. Containers for storing and packaging food shall be clean and harmless, and plastic products containing plasticizers shall not be used to store grease and grease foods and alcoholic beverages. Containers, tools and equipment made of food grade stainless steel are encouraged. (The General Administration of Food and Drug Administration is
) strictly control the purchase of raw materials quality and safety. Food and beverage service providers should formulate and implement raw material control requirements, establish stable raw material supply channels or suppliers, implement the system of verification and inspection of purchases, focus on strengthening the procurement management of rice noodle oil, meat and aquatic products, and ensure that the quality of purchased raw materials in line with national food safety standards. The procurement and use of counterfeit food raw materials and alcoholic beverages is strictly prohibited. To regularly check the stock of food and raw materials, timely treatment of food and raw materials beyond the shelf life or quality. (The General Administration of Food and Drug Administration is
) strictly control the production of food and beverage processing. Food service providers should strictly implement food safety practices for catering services. Processing personnel to maintain personal hygiene, processing food should be washed by hand, wearing a clean work clothes and hats. Processing utensils, containers should be clearly distinguished, the implementation of color labeling, classification, positioning management, so that raw cooked food stored separately, to prevent cross-contamination. Food to be processed and raw materials to be timely inspection, cooked food to be cooked through, preservation conditions and preservation period in line with the requirements. (The General Administration of Food and Drug Administration is
) strictly control the cleaning and disinfection of food and beverage equipment. Food service providers to tableware, drinking utensils to clean and disinfect their own, to be equipped with cleaning and disinfection facilities and equipment, the use of washing agents and disinfectants in line with national standards and hygiene norms, tableware, drinking utensils cleaning and disinfection to strictly implement the relevant provisions to ensure that tableware, drinking utensils clean and hygienic. If the catering service provider cannot clean and disinfect itself, it shall use the cleaning and disinfection tableware and drinking utensils provided by the centralized disinfection service unit. Containers containing directly inlet ingredients should be washed and disinfected before use. (The General Administration of Food and Drug Administration is
) strictly control environmental health. Keep areas such as the processing operation area, dining area and toilet clean and hygienic. The floor, walls and ceilings of the processing operation area shall be leveled, free of damage and dirt, and the items such as processing and storage equipment and tools shall be cleaned and disinfected in a timely manner. Keep the dining area floor clean, tabletop clean and well ventilated. Where a toilet is set up, a regular cleaning system shall be implemented and records shall be made. Take effective measures to effectively do a good job of anti-fly, insect and rat-proof work. Regularly clean and disinfect the air conditioning ventilation system. (General Administration of Food and Drug Administration)
, comprehensively improve the level of food safety supervision of catering services
(7) improve the regulatory system standards system. Further improve the food service food business license, network catering service supervision, food service quantitative classification management, school (including kindergarten) canteen food safety supervision, civil aviation operations, railway operations food safety management and other rules and regulations. Revise food safety practices for catering services. We will improve the food safety standard system for food and beverage, and promote the construction of standards for catering service groups and local standards for specialty catering. (The General Administration of Food and Drug Administration, the Ministry of Education, the State Health and Family Planning Commission, the General Administration of Quality Supervision, the Civil Aviation Administration of China and the China Railway Corporation are responsible for)
(8) strictly regulate the operation and licensing of food and beverage. Focus on strengthening the food safety management institutions and personnel, food safety management system, facilities and equipment layout, cleaning and disinfection, refrigeration and freezing and other items of the review and on-site verification, food safety management personnel to assess, the eligible issue of food business licenses. In accordance with the law, strengthen the licensing or record registration management of small catering, small table and family feeding, and realize the full coverage of the licensing management of the catering industry. (The General Administration of Food and Drug Administration is responsible for)
(9) strengthen supervision and inspection and sampling monitoring. We will comprehensively strengthen the daily supervision and inspection of food safety in catering services, implement risk classification management, and realize the grid and full coverage of food safety supervision in catering services. Focus on increasing supervision and inspection of raw materials procurement, processing and production, cleaning and disinfection and sanitation, strengthen supervision and sampling of rice noodle oil, meat, aquatic products, seasonings, catering utensils and vegetables, homemade drinks, strengthen supervision of tableware, drinking utensils centralized disinfection service units, water, imported food and food and beverage products, and promptly announce the results of supervision and inspection and sampling. (The General Administration of Food and Drug Administration, the State Health and Family Planning Commission, the General Administration of Quality Supervision and Inspection)
(10) strengthen the supervision of online catering services. Strict implementation of the network third-party platform and self-built website catering service providers of food safety management responsibilities, to ensure that food service providers have physical stores and food business licenses, to ensure that the public food and information is true, processed dishes standard safety, food containers and tableware clean non-toxic, distribution process food is not contaminated, consumer complaints timely treatment. Strengthen the supervision and inspection of online catering services and online monitoring, and severely investigate and punish violations of laws and regulations. (The General Administration of Food and Drug Administration is responsible for)
(11) to strengthen the daily management of centralized dining units. The administrative department of education should incorporate food safety in school (including kindergarten) canteens into the contents of school safety work, strengthen food safety education and daily management, and continuously improve the level of food safety on campus. Housing urban and rural construction departments should urge construction enterprises to strengthen the construction site canteen safety management. Civil affairs departments should strengthen food safety education and daily management of old-age institutions, and make the quality and safety of the canteens of old-age institutions an important part of the quality of service construction of old-age institutions. The department of health and family planning should increase policy support for hospital canteens and strengthen nutrition and health guidance for schools (including kindergartens), hospitals and institutions for the elderly. The entry and exit inspection and quarantine departments should strengthen the supervision of the quality and safety of food and beverage at border crossings and incorporate the core capacity-building work of national port health. The tourism department should incorporate the quality and safety of food and beverage into the evaluation standards of star-rated hotels and A-class tourist attractions, and promote the improvement of the quality of the catering industry. The railway company should strengthen the daily management of the catering links in the railway operation, and check and assess the quality and operation safety of the catering. The people's governments of counties and townships should combine the construction of new rural areas and regional realities, strengthen the management of collective meals in rural areas in the form of villagers' own banquets, and prevent food poisoning incidents such as mis-picking wild fruits and wild poisonous mushrooms, misuse of nitrites, and misuse of methanol. (Ministry of Education, Ministry of Housing, Urban and Rural Construction, Ministry of Civil Affairs, State Health and Family Planning Commission, General Administration of Quality Inspection, Tourism Bureau, China Railway Corporation, General Administration of Food and Drug Administration, provincial food safety office responsible)
(12) to crack down on food and beverage violations. Increase the efforts of undocumented catering and outdoor catering stalls. Severely investigate and punish illegal acts such as the use of raw materials from unknown sources of food, death or death, processing and making food products from meat and their products that are not inspected, quarantine or quarantine, and consumer fraud, and crack down on such illegal acts as counterfeiting, doping, illegal addition, over-range over-limiting the use of food additives and the purchase and use of "geo-oil". Establish a joint investigation and execution mechanism to form a high-pressure situation of severe punishment. If a person is suspected of a crime, he shall be transferred to a public security organ and investigated for criminal responsibility in accordance with the law. (General Administration of Food and Drug Administration, Ministry of Housing, Urban and Rural Construction, Ministry of Public Security responsible for Third, fully carry out the food and beverage industry quality and safety improvement action
(13) to carry out food and agricultural products quality and safety improvement action. Adhere to quality agriculture, highlight high-quality, safe and green orientation, vigorously promote large-scale breeding, promote the production record accounting system, explore the implementation of agricultural products certification system. Strict implementation of pesticides, fertilizers, veterinary drugs, feed and feed additives and other agricultural input production and use regulations, strict implementation of pesticides, veterinary drugs safety interval or off-term drug management system, to carry out zero growth in fertilizer, pesticide use action, and constantly improve the "three products and one standard" of the total size and quality level, and gradually improve the origin of edible agricultural products pre-cooling, storage and transportation of cold chain logistics system, and actively promote the "production base and catering enterprises" production base and processing enterprises. Strengthen the quality and safety supervision and enforcement of edible agricultural products and sampling and monitoring. (The Ministry of Agriculture, the General Administration of Food and Drug Administration, the General Administration of Quality Inspection)
(14) to carry out the "rest assured meat and vegetable demonstration supermarket" to create action. Strict implementation of the main responsibility of supermarket food safety, meat, vegetables, eggs, aquatic products, fruits and other edible agricultural products to implement base procurement or supplier supply, strengthen the storage, transportation and sales management of edible agricultural products, strengthen supervision and inspection and sampling monitoring, the establishment of high-quality meat and vegetable counters, the creation of "rest assured meat and vegetable demonstration supermarket." (The General Administration of Food and Drug Administration is
) to carry out the quantitative graded upgrade action on the 15th. In-depth implementation of food safety food safety classification management of catering services, catering service providers all the implementation of quantitative grading assessment, 80% of large-scale catering enterprises, schools (including kindergartens) canteen quantitative rating reached a good level above. Further improve the food service quantitative classification publicity system. The quantitative rating of food safety of food and beverage should be included in the evaluation of star-rated hotels, A-class tourist attractions and other important contents. (The General Administration of Food and Drug Administration, the Ministry of Education, the Tourism Bureau is responsible for)
(16) to carry out the "bright cook bright stove" quality improvement action. To bustling commercial neighborhoods, A-class tourist attractions and other key areas, to schools (including kindergartens) canteens, large and chain catering enterprises, central kitchens, collective dining distribution units and other key units, to enhance the "bright kitchen bright stove" coverage. Promote the publicity of food raw materials and their sources, open processing and production process, improve the quality of environmental health, carry out the "bright cook stove" demonstration construction, improve public participation and social credibility. (The General Administration of Food and Drug Administration, the Ministry of Education, the Tourism Bureau is responsible for)
(17) to carry out food safety demonstration and creation actions. To the main responsibility implementation, management innovation, raw material safety control, operating process norms and service quality improvement as the important creation content, and actively carry out food and beverage quality and safety demonstration street (area) and food and beverage quality and safety demonstration shop creation activities. Encourage small catering centralized and standardized operation, the implementation of bulk raw materials unified procurement and tableware, drinking utensils unified disinfection management model. (Provincial Food Safety Office responsible for)
Fourth, comprehensively improve the level of innovation and development of the catering industry
(18) to improve the level of management of the catering industry. Large and chain catering enterprises, central kitchens and collective dining distribution units are encouraged to adopt advanced management methods, implement hazard analysis and key control point system (HACCP), and improve food safety management. Food service providers are encouraged to build cold-chain distribution systems, implement the distribution model of "central kitchen-cold-chain distribution and catering stores" and improve the level of anti-corrosion preservation of distribution ingredients. (Ministry of Commerce, General Administration of Food and Drug Administration)
(19) to promote the restructuring of the catering industry supply. Combined with urban transformation, community commercial network construction and tourism infrastructure construction, do a good job in residential communities, office gathering areas, business centers, schools (including kindergartens), hospitals, old-age institutions, tourist attractions and transportation hubs and other key places of food and beverage network planning layout, vigorously develop the people's daily life is closely related to breakfast, fast food, group meals and network meals and other popular catering services, support and guide high-end catering service enterprises to provide catering services for the general public, to form a high-quality, convenient and economical catering service network. (The provincial food safety office, the Ministry of Commerce is responsible for)
(20) to strengthen the construction of catering service personnel. We will speed up the establishment of a team of professional inspectors, strengthen training management and performance appraisal, conduct professional skills training and competitions in food safety supervision, and raise the level of food safety supervision and enforcement. Implementation of catering management personnel, technical personnel, service personnel and food safety management personnel construction and training programs to promote the catering service personnel of all types of systematic training. Strengthen the training and management of chefs, implement the professional qualification system for catering services, and carry out vocational skills training and competitions. Encourage the introduction of a system of professional managers in the catering industry. (The Ministry of Human Resources and Social Security, ministry of commerce is
) to strengthen the construction of catering brands (21). Around the promotion of food and beverage quality safety and credibility, vigorously promote famous restaurants, celebrity chefs, famous dishes, and actively cultivate local food and beverage brands, promote brand culture, establish brand image, promote the spirit of excellence of artisans, protect and pass on the old name of catering. Strengthen cultural exchanges between Chinese and foreign restaurants, encourage specialty dining "going out" and enhance the visibility and reputation of Chinese food. (The Ministry of Commerce, the General Administration of Food and Drug administration is
) to promote the intensive management of food and beverage (22). Strengthen planning and guidance to promote the restaurant industry to the popular, intensive, standardized transformation and upgrading. Support food and beverage service enterprises to develop chain management, to achieve unified processing of raw materials, centralized distribution. Support catering service enterprises to implement "farm meal docking", the use of "farmers and bases and catering units" "production base and central kitchen and catering stores" business model, to achieve from "farm to table" the whole process can be traced. Give full play to the advantages of "Internet plus dining" and promote the online and offline integration and innovation of catering services. (The Ministry of Commerce and the General Administration of Food and Drug Administration are
) strengthen organizational leadership
the implementation of the 25th and 23nd Five-Year Plan. Adhering to the party and government's responsibility, taking improving the quality and safety level of the catering industry as an important measure to improve people's livelihood, expand domestic demand and promote development is included in the important agenda, combining with the actual situation in the region, formulating a work programme, putting forward concrete measures, quantifying work objectives, clarifying work requirements and ensuring that tasks are implemented. (Provincial Food Safety Office responsible for)
(24).