When catering service providers purchase food produced by domestic food manufacturers, they need to follow a series of laws, regulations and standards to ensure food safety and compliance.

1. Understand supplier qualifications

Catering service providers should first verify the relevant qualifications of domestic food production enterprises, including food production licenses, corporate business licenses, etc. These certificates are the basis for ensuring that suppliers have legal production capabilities and are also an important guarantee for catering service providers to purchase compliant food.

2. Review food quality and safety standards

During the procurement process, catering service providers should review food quality and safety standards. This includes checking the food’s production process, raw material sources, additive usage, shelf life and other information. At the same time, attention should also be paid to whether the food complies with relevant national standards and regulations, such as national food safety standards, food additive use standards, etc.

3. Establish a strict procurement process

To ensure the transparency and compliance of the procurement process, catering service providers should establish a strict procurement process. This includes formulating procurement plans, signing procurement contracts, inspecting and accepting food, etc. In the procurement contract, the rights and obligations of both parties should be clearly defined, including terms such as food quality, delivery deadline, liability for breach of contract, etc.

4. Strengthen food storage and transportation management

Purchased food needs to be properly stored and transported to ensure its quality and safety. Catering service providers should establish a complete food storage and transportation management system to ensure that food is not contaminated or deteriorated during storage and transportation. At the same time, storage facilities should also be inspected and maintained regularly to ensure their normal operation.

5. Strengthen training and supervision of employees

Catering service providers should strengthen training and supervision of employees to improve their food safety awareness and operational level. The training content should include food safety laws and regulations, food storage and transportation requirements, food acceptance standards, etc. In addition, a supervision mechanism should be established to conduct regular inspections of procurement, storage, processing and other links to ensure the implementation of food safety work.

In summary:

When purchasing food produced by domestic food manufacturers, catering service providers should fully understand the supplier’s qualifications, review food quality and safety standards, and establish strict Procurement process, strengthen food storage and transportation management, and strengthen training and supervision of practitioners. These measures help ensure that catering service providers purchase compliant and safe food and protect consumers' dietary safety.

Legal basis:

"Food Safety Law of the People's Republic of China"

Article 50 stipulates:

Food When producers purchase food raw materials, food additives, and food-related products, they should check the supplier's license and product qualification certificate; for food raw materials that cannot provide a certificate of qualification, they should be inspected in accordance with food safety standards; they are not allowed to purchase or use food that does not meet the standards. Safety-standard food raw materials, food additives, and food-related products.

"Food Safety Law of the People's Republic of China"

Article 55 stipulates:

Catering service providers shall formulate and implement raw material control Requirements, food raw materials that do not meet food safety standards shall not be purchased. Advocate for catering service providers to disclose the processing process and disclose information such as food ingredients and their sources.

"Regulations on the Implementation of the Food Safety Law of the People's Republic of China"

Article 25 stipulates:

Food producers and operators purchase food, food For additives and food-related products, the supplier’s license and product qualification certificates must be checked, and the name, specifications, quantity, production date or production batch number, shelf life, purchase date and supply of food, food additives and food-related products shall be truthfully recorded. name, address, contact information, etc., and save relevant credentials. The retention period of records and vouchers shall not be less than six months after the expiration of the product shelf life; if there is no clear shelf life, the retention period shall not be less than two years.