In order to standardize the hygienic supervision and management of bulk food, the Ministry of Health has specially formulated relevant management regulations for bulk food hygiene. Below I will introduce relevant information to you, hoping to be helpful to you.

Bulk Food Hygiene Management Regulations

Article 1 is to strengthen the hygienic management of bulk food operations and protect consumer health, in accordance with the "Food Hygiene Law of the People's Republic of China" ***Relevant provisions of ***hereinafter referred to as the "Food Hygiene Law***" formulate this specification.

Article 2 This specification applies to all food supermarkets, shopping malls and other sales units ***hereinafter referred to as "operators"*** that operate bulk food, but does not include the catering industry and markets. Bulk food as mentioned in this specification refers to unprepackaged food, food raw materials and processed semi-finished products, but does not include fresh fruits and vegetables, as well as raw grains, fresh frozen livestock and poultry products and aquatic products that need to be cleaned and processed.

Article 3: Special transportation tools must be used to transport bulk food and must be transported in a state that meets food storage conditions. Bulk food shipped from the factory must be sealed and packaged in packaging materials and containers that meet the requirements of hygienic standards, and the following content must be marked on the label: food name, ingredient list, producer and address, production date, shelf life, storage conditions, eating method, packaging Specification. At the same time, the inspection certificate should be attached.

Article 4 When purchasing bulk food, operators must obtain and verify the producer's health license and food inspection certificate and other materials from the manufacturer and seller, and keep photocopies for future reference. Operators should check whether the labels on bulk foods are clear and complete, and manufacturers and sellers must provide them truthfully. Operators should be equipped with corresponding devices or tools to inspect or submit purchased food for inspection. No operator is allowed to distribute food produced by producers who have not obtained a health license, bulk food without inspection certificates and incomplete labels.

Article 5: After purchasing, operators should store the purchased food in accordance with the storage conditions to prevent secondary contamination.

Article 6 Operators should set up bulk food sales areas in accordance with the principle of “separating raw and cooked food”. Raw and cooked food sales locations should be kept at a certain distance and must not be sold in the same area to prevent cross-contamination. The sales area of ??bulk food should have obvious distinction or isolation signs and be kept clean. It is strictly prohibited to place waste disposal facilities and sell any non-food items, and set corresponding temperature adjustment, washing, disinfection and storage according to the needs of the food sold. Devices and facilities.

Article 7 Operators must do the following when selling directly imported food and bulk food that can be processed without cleaning:

1. The food should be sold by a dedicated person. And provide sorting and packaging services to consumers. Sales staff must hold a valid health certificate and wear masks, gloves and hats when operating.

2. The food sold must be covered with dust-proof materials, isolation facilities must be set up to ensure that the food cannot be directly touched by consumers, and there must be signs prohibiting consumers from touching it.

3. Operators should mark the name of the food, ingredient list, producer and address, production date, shelf life, storage conditions, and consumption methods in a conspicuous position or isolation facility on the container containing the food.

4. The operator has facilities or devices for washing, disinfection, storage and temperature regulation that meet hygienic requirements.

5. Operators must provide consumers with small packages that meet hygienic requirements and ensure that consumers can obtain complete labels that meet the requirements of item 3 of this article.

Article 8 Bulk food for direct tasting by consumers should be clearly distinguished from food for sale and marked with the words "can taste".

Article 9 When operators sell bulk foods that need to be cleaned and processed, they should set labels in obvious locations on the sales shelves and mark the following: food name, ingredient list, producer and address, production Date, shelf life, storage conditions, consumption methods, etc. Operators should ensure that consumers can easily obtain the above labels.

Article 10 The label of food repackaged by operators shall be authentically labeled according to the product identification of the original producer, and must indicate the following: food name, ingredient list, producer and address, production date , shelf life, storage conditions, consumption methods, etc.

Article 11 The production date marked on the label of bulk food must be consistent with the production date marked by the manufacturer when it leaves the factory. It is strictly prohibited to change the original production date and shelf life of food prepackaged or repackaged by producers and operators. Prepackaged foods that are already on the market must not be unpacked and repackaged or sold in bulk.

Article 12 Operators should sell food with different production dates separately and mark the production date. If foods with different production dates are mixed and sold, the earliest production date and shortest shelf life must be marked on the label.

Article 13 Operators should be equipped with specialized food hygiene managers to be responsible for the hygiene management of bulk foods. Their main responsibilities are:

1. Responsible for inspecting the hygiene conditions of bulk foods. , whether the label content is complete;

2. Implement the hygienic requirements of the bulk food operation process one by one, and be responsible for supervision and inspection;

3. Clean up the food that has exceeded the shelf life in a timely manner;

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4. Any substandard food found after purchase should be reported immediately to the local health supervision agency, and measures should be taken to prevent it from flowing to other units and individuals.

Article 14 Bulk food that has exceeded the shelf life must not be reprocessed and sold. The operator or manufacturer or seller must be responsible for destroying and storing relevant records.

Article 15 If an operator violates the provisions of Article 4 of these Regulations by failing to obtain an inspection license from the manufacturer or seller and retain the hygiene license and inspection certificate, the operator shall comply with Article 40 of the Food Hygiene Law Administrative penalties will be imposed according to the provisions of the regulations.

Article 16 If an operator violates the provisions of Articles 5, 6 and 7 of these regulations and operates bulk food that does not meet the hygienic requirements, he shall comply with Article 41 of the Food Hygiene Law. Administrative penalties will be imposed according to the provisions of the regulations.

Article 17 Anyone who violates the provisions of Article 14 of this Code, operates food that has exceeded the shelf life, or uses food that has exceeded the shelf life as raw materials for food processing shall comply with Article 40 of the Food Hygiene Law. Administrative penalties will be imposed in accordance with the provisions of Article 2.

Article 18: The health administrative departments of each province, autonomous region, and municipality directly under the Central Government shall formulate corresponding management regulations with reference to the requirements of this specification for bulk food in fair markets.

Article 19 This specification will be implemented from January 1, 2004.