Yes. There are such norms.

Jiangsu Province Bulk Food Operation Quality Management Code (Trial)

(Su Food and Drug Administration Regulations [2014] No. 2)

The first article is to strengthen bulk food management This specification is formulated in accordance with the "Food Safety Law", "Food Safety Law Implementation Regulations" and other laws and regulations to ensure the hygiene and quality management of food sales and ensure consumer food safety.

Article 2 Within the territory of Jiangsu Province, operators who have obtained bulk food business licenses in accordance with the law shall apply to these regulations.

Operators shall, in accordance with the requirements of this specification, take effective quality control measures for the procurement, storage, and sales of bulk foods, and assume responsibility for the quality and safety of bulk foods.

Article 3 Bulk food as mentioned in this specification refers to food, food raw materials and processed semi-finished products without prepackaging.

Article 4 Operators should have business premises suitable for the variety and quantity of bulk food, and meet the following requirements:

(1) Distance from open toilets, sewage pools, Garbage dumps (stations) and other places where pollutants are concentrated that hinder food hygiene must be more than 25m away in a straight line and outside the influence of dust, harmful gases, radioactive substances and other diffuse pollution sources;

(II) ) Set up special areas for bulk food storage and sales in accordance with the principle of "separating raw and cooked food" and separate them from offices, living and other places to prevent cross-contamination.

Article 5 Operators shall be equipped with the following equipment:

(1) Have cleaning, disinfection, lighting, temperature control and other facilities suitable for the variety and quantity of bulk food, and have Dust-proof, fly-proof, insect-proof, rodent-proof, mildew-proof, anti-corrosion and other facilities to ensure the sanitary conditions of production and operation sites;

(2) Various equipment, tools, containers, etc. that come into contact with bulk food should be safely , hygienic, non-toxic, can withstand repeated cleaning and disinfection, and are made of materials that meet hygienic standards;

(3) Equipment, tools, and containers that come into contact with direct entrance and indirect entrance bulk food should be clearly distinguished ;

(4) Those selling refrigerated, frozen or hot-storage bulk foods should be equipped with refrigeration, freezing or hot-storage equipment (refrigerators, freezers, cold storage, heating cabinets, etc.), refrigerated, frozen or hot-storage equipment The temperature should be displayed in a conspicuous position, or equipped with a non-glass thermometer;

(5) Bulk foods sold directly at the entrance and processed without cleaning should be equipped with changing, washing and disinfection facilities.

Article 6 Operators should formulate and implement an internal management system to ensure the safety of bulk food in accordance with these specifications. The content of the system should include but not be limited to the following aspects:

(1) Incoming goods inspection Management;

(2) Site environmental sanitation management;

(3) Facilities and equipment sanitation management;

(4) Cleaning and disinfection management;

(5) Personnel hygiene management;

(6) Personnel training management;

(7) Food quality management;

(8) Consumers Complaints management.

Article 7 Operators should organize employees (including new temporary staff) to obtain health certificates before working, conduct an annual health examination, and establish health files. Persons suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases, as well as persons suffering from active tuberculosis, purulent or exudative skin diseases and other diseases that may hinder food safety, are not allowed to engage in the sale of bulk food.

Operators should establish a daily morning inspection system. Personnel with symptoms such as fever, diarrhea, skin wounds or infections, pharyngeal inflammation, etc. that may hinder food safety should leave their jobs immediately until the cause is identified and Only after the illness that affects food safety is cured can you return to work.

Article 8 Operators should be equipped with full-time (part-time) food safety management personnel, whose main responsibilities are:

(1) Organize employees to conduct food safety laws, knowledge and skills Training;

(2) Formulate a food safety management system and job responsibility system, and supervise and inspect the implementation;

(3) Check and record the safety status of the food operation process, Promptly stop behaviors that do not meet safety requirements found during inspections and provide handling suggestions;

(4) Carry out food inspections and manage inspection work;

(5) Organize practitioners Conduct health examinations for personnel and urge those with diseases that may hinder food safety to be transferred from relevant positions;

(6) Establish food safety management files;

(7) Accept and cooperate with food The supervision agency shall supervise and inspect the food safety of the unit and truthfully provide relevant information;

(8) Supervise and urge the disposal of food that does not meet the requirements;

(9) Ensure food safety Other related management work.

Article 9 Operators shall establish an annual training plan and conduct pre-job and annual training for employees. The training content shall include relevant laws and regulations, professional knowledge and skills, quality management systems, job operating procedures, etc. In principle, the training time should be no less than 40 hours, and training files should be established. The training files should record the training time, location, content, personnel who received the training, assessment results and other relevant content.

Article 10 Operators should select suppliers with legal business qualifications and sign a purchase and supply contract with the supplier that includes the content of ensuring food safety. The contract content should include the following:

(1) Clarify the quality responsibilities of both parties;

(2) The supplier should proactively provide information that meets the regulations and be responsible for its authenticity and validity;

(3) Food The quality meets the relevant requirements of laws, regulations, national standards and other relevant requirements, and relevant certificates of conformity are provided;

(4) Food transportation quality assurance and responsibilities;

(5) Validity period of the contract .

Article 11 When purchasing bulk food, operators shall inspect, obtain and retain copies of licenses, business licenses, certificates of conformity and other documents stamped with the supplier’s seal, and check the supplier’s information when necessary. Conduct an on-site inspection with the purchasing unit, and truthfully record the name, specifications, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. of the product or request a purchase voucher recording the above information.

The retention period of relevant vouchers and records shall not be less than 2 years.

Article 12 For chain operators who implement unified distribution operations, the chain operation headquarters can uniformly inspect the supplier’s license and food certification documents, conduct food purchase inspection records, and conduct unified distribution of food by the headquarters. , food additives and food-related products should issue delivery documents, stating the name, specifications, quantity, production batch number, shelf life, delivery date, etc.

For bulk food purchased by each chain operator, the purchase inspection and recording system shall be implemented in accordance with Article 11.

Article 13 Operators engaged in wholesale of bulk food should establish a sales ledger and truthfully record the name, specifications, quantity, production batch number, shelf life, name and contact information of the purchaser, and sales date of the wholesale food. etc., or retain the sales receipt containing the above information.

Article 14 Operators are not allowed to purchase the following bulk foods:

(1) The food has problems such as contamination, corruption, deterioration, etc.;

(2) The label is peeled off, altered, the writing is unclear, or the label content does not match the actual product;

(3) The shelf life has expired;

(4) Other abnormal conditions.

Article 15 Operators should store and transport bulk food in accordance with the storage and transportation conditions or relevant food safety standards indicated on the label of bulk food, and the containers, tools and tools for storing, transporting and loading and unloading bulk food. Equipment should be safe, non-hazardous, kept clean and prevent food contamination.

Bulk food shall not be transported or stored together with poisonous or harmful items.

Article 16 When operators store or sell bulk food, they shall indicate the name, production date, shelf life, producer name and contact information, storage conditions, etc. of the bulk food in a conspicuous place where they are stored or sold.

Article 17 Directly imported food sold by operators and bulk food that can be processed without cleaning should meet the following requirements:

(1) Food should be sold by a dedicated person , and provide sorting and packaging services to consumers;

(2) Sales staff should maintain good personal hygiene, wear clean work clothes and masks when operating, their hair must not be exposed, and their hands should be Keep it clean, and do not allow long nails, nail polish, or accessories;

(3) Food sold should be covered with dust-proof materials, and isolation facilities should be set up to ensure that the food cannot be directly touched by consumers, and have Signs that consumers are prohibited from touching;

(4) Sales tools that come into direct contact with food should be cleaned and disinfected daily, and packaging and containers that come in direct contact with food should be disinfected regularly to ensure that the food is not contaminated;

p>

(5) Operators should provide consumers with small packages that meet hygienic requirements and indicate the name, production date, shelf life, producer name and contact information of the bulk food.

Article 18 If operators repackage food in accordance with relevant regulations, they should set up a dedicated operation room. The setting of the operation room shall meet the following requirements:

(1) It shall be corresponding to Independent, with obvious signs to distinguish it from other places;

(2) Equipped with cleaning, disinfection, temperature control and other facilities suitable for the food being packaged;

(3) Equipped with Places or facilities for food storage, storage, and employee dressing, etc., and are separated from offices, living and other places.

Article 19 The label of repackaged bulk food should be authentically labeled according to the original manufacturer’s product identification, and indicate the following: food name, production date, packaging date, shelf life, producer’s name and contact methods, storage conditions, etc.

Article 20 Operators should sell bulk food in accordance with the first-in, first-out principle, sell food with different production dates in separate zones, and set labels respectively. If foods with different production dates are mixed and sold, the earliest production date and shortest shelf life should be marked on the label.

Article 21 Operators should truthfully record key items in the sales process, specifically meeting the following requirements:

(1) Personnel health status, training status, incoming goods acceptance, cleaning and disinfection , food safety inspection status, inspection results and complaints, processing results, measures taken after problems are discovered, etc. should be recorded in detail;

(2) Each record should be signed by the executive and inspectors ;

(3) Relevant records should be kept for at least 2 years.

Article 22 Operators should have inspection capabilities commensurate with the variety and scale of operations, strengthen quality and safety inspection of bulk foods, and specifically meet the following requirements:

( 1) The headquarters of chain operations should establish a testing room, equipped with rapid inspection equipment, and encourage qualified operators to establish food inspection institutions to inspect the quality of purchased raw materials and food operated in each store;

(2) ) Qualified operators should be equipped with food rapid inspection and other equipment to inspect food quality;

(3) Operators who do not have the ability to inspect can entrust relevant agencies to conduct inspections.

Article 23 Food market operators should strengthen internal market management, establish and improve the internal market management system and perform the following responsibilities:

(1) Examine the entry of food operators food license and business license;

(2) Clarify the food safety management responsibilities of food operators entering the market;

(3) Establish food operator files to record the food in the market Information such as the operator's basic information, main purchase channels, business varieties, brands and supplier status.

Encourage the implementation of computer management where possible;

(4) Regularly inspect the operating environment and conditions of food operators entering the market;

(5) Establish and improve food business management system, and strengthen training for food operators;

(6) Set up food information disclosure media in prominent locations in the market, and promptly publish relevant food information in the market or announced by administrative agencies;

(7) If a food business operator does not have the business environment and conditions corresponding to the food they operate, their business qualifications will be suspended or cancelled;

(8) There is a special complaint acceptance agency responsible for accepting and resolving complaints. Complaints and disputes;

(9) Any operation of food that does not meet food safety standards or other illegal activities must be stopped promptly and the relevant situation must be reported to the local food supervision department immediately.

Article 24 Operators should frequently check relevant records. If any abnormality is found, they should immediately urge relevant personnel to take measures; when a food safety incident occurs, they should immediately take control measures such as sealing and report in a timely manner. Local food supervision department and health administration department.

Article 25 The handling of unqualified bulk food should meet the following requirements:

(1) Immediately stop selling or using the food for sale, and the food for sale should be immediately removed from the shelves, destroyed or temporarily There is a centralized storage area for food that does not meet the requirements;

(2) If it needs to be destroyed, the packaging should be removed on the spot or destroyed, dyed, etc. to destroy its original form;

(3) Destruction should be carried out by a dedicated person and special records should be kept;

(4) Foods that should be recalled should be recalled in accordance with the requirements of relevant regulations;

(5) ) Foods that have exceeded the shelf life or do not meet food hygiene requirements must not be reprocessed and sold, and the recovered food must not be processed and used again.

Article 26 Operators should seriously handle consumer complaints and specifically meet the following requirements:

(1) Publish the supervision telephone number of the food and drug supervision and administration department at the business premises ;

(2) Complaints raised by consumers should be verified immediately, handled properly, and records kept;

(3) Receive complaints from consumers about abnormal or suspicious food senses When the food deteriorates, the food should be verified in time. If there are any abnormalities, the cause should be promptly investigated, risks eliminated, and similar foods should be inspected.

Article 27 Fresh fruits and vegetables, raw grains that need to be cleaned and processed, fresh frozen livestock and poultry products, and aquatic products can be managed temporarily with reference to these regulations.

/2013yfzx/onews.asp?id=675