The temporary food management regulations are as follows
1. Food shelf life self-inspection system
In view of the large quantity and large batches of food in shopping malls and supermarkets, each shopping mall is required to , Supermarkets must designate personnel in charge of each food counter to conduct self-examinations every day on whether the food on the shelves has expired or spoiled, and clean up food that is less than 10 days before its shelf life and place it in a special sales area for expired food. Other food operators regularly conduct self-examinations on food shelf life based on their own circumstances. All food business units must conduct daily inspections of expired food, establish an inspection ledger, and remove expired food from the shelves in a timely manner.
2. Sales system for special areas for expired food
Guide qualified operators to establish special sales areas for temporarily expired food in their business premises, and require operators to post eye-catching reminders in the sales areas. Consumers should consume at their discretion and consume within the shelf life. At the same time, the promotional behavior of operators must be regulated. Promotional foods must be clearly marked with prices and price discount standards to prevent bundled sales, forced consumption and other phenomena that damage the rights and interests of consumers. For operators who do not have the conditions for business premises, guide them to clearly distinguish the expired food by putting special stickers on the outer packaging, etc., and clarify the quality and safety responsibilities, return and exchange responsibilities, and fulfillment of commitments of the expired food within the shelf life. Steps and requirements, handling of complaints about expired food consumption, etc., to facilitate consumers to safeguard their rights.
3. Follow-up tracking system for expired food
Food wholesale operators, shopping malls and supermarkets are required to standardize the removal, return and destruction system of food with expired shelf life, and ensure that food with expired shelf life is processed as soon as possible. A unified destruction method may be adopted by food wholesale operators and shopping malls and supermarkets to prevent expired food from being reborn or continuing to flow to remote areas such as rural areas; food wholesale operators and shopping malls and supermarkets will be required to destroy items returned to production units or superior suppliers for destruction. Keep return records and goods shipping vouchers for supervision and inspection by the industrial and commercial authorities.
IV. Establish a key supervision system for risky foods
Organize law enforcement personnel to conduct dragnet inspections of supermarkets, shopping malls and other food stores within their jurisdiction, focusing on inspecting foods with a short shelf life Bread, meat packaged foods, liquid milk, beverages and other high-risk foods. At the same time, we will carefully examine the implementation of the expired food management system and the delisting and destruction of food with expired shelf life. If it is found that the shelf life management of food is imperfect, it will be listed as a key food safety supervision object, and operators with illegal records will be intensified. Strengthen supervision; anyone who finds expired food for a long time and changes the production date without permission to put it on the shelves will be severely punished in accordance with the law.