Food safety supervision and management regulations will come into force on March 1

The "Regulations on the Supervision and Administration of Food Safety in Hebei Province" to be implemented on March 1st has been issued by the provincial government in recent days. Food safety work has been included in the national economic and social development plan and has been included in the government's annual work target assessment.

The "Regulations" proposes that food production and operation enterprises should establish a purchase inspection record system, truthfully record the name, specifications, quantity, production batch number, shelf life, supplier name and contact information of food, food raw materials, food additives, food-related products, and purchases. Date and other relevant content, the purchase inspection record retention period shall not be less than 2 years. The founders of the food centralized trading market, the renters of food counters, and the organizers of food fairs fail to perform the obligations set forth in the preceding paragraph. If food safety accidents occur in this market, they shall bear joint and several liabilities. Catering service providers who undertake collective dinners should have food processing facilities and facilities that are compatible with the reception capacity and facilities to prevent cross-contamination and leave samples for 48 hours for inspection.

In addition, small food production and processing workshops should establish a food sales record system, truthfully record the food name, specifications, quantity, production date, production batch number, shelf life, sales target, sales date and so on. The storage period of food sales records shall not be less than 2 years. Food stall vendors engaged in food business activities should implement personal real name management. The stalls and open toilets, septic tanks, sewage pools, garbage sites (stations) and other sources of pollution are more than 25 meters in straight line, and there are food processing and waste collection that meet the sanitary requirements. Facilities; Food Vendors should keep voucher documents containing food, food additives and food-related products that have been purchased, and the period of storage should not be less than 30 days.