Other relevant administrative departments shall, within the scope of their respective duties, do a good job in the supervision and management of fast food take-out. Article 4 Whoever engages in the production and business activities of fast food distribution must obtain a business license for collective meal distribution. Article 5 The production and operation of take-away fast food shall implement the system of health responsibility notification and commitment.
The food and drug supervision and administration department shall inform in writing the relevant laws and regulations that must be observed in the production and business activities when handling the business license for collective dining distribution; The producers and operators of take-away fast food shall make a written commitment to the food and drug supervision and administration department on the hygiene and safety of take-away fast food. Article 6 Encourage the producers and operators of fast food take-out to actively expand the fast food take-out market, realize the scale and industrialization of production and operation, and ensure the quality, hygiene and safety of fast food take-out products. Seventh takeaway fast food producers and operators should establish and improve the food safety management system, equipped with food safety administrators.
Takeaway fast food producers and operators should do a good job in food safety knowledge training for employees.
Fast food distribution practitioners who come into contact with directly imported food must obtain health certificates before they can take up their posts. Eighth take-away fast food production and business premises must be more than 25 meters away from non-flushing toilets, garbage dumps (piles), sewage pools and other pollution sources, and the surrounding environmental conditions meet the relevant health requirements. Article 9 The ratio of the area of the production and processing place of take-away fast food to the number of processed copies per meal shall meet the following requirements:
(a) an area of more than five hundred square meters and less than one thousand square meters, not more than four copies per square meter;
(two) an area of more than one thousand square meters and less than one thousand five hundred square meters, not more than six copies per square meter;
(3) If the area 1500 square meters is less than 2,000 square meters, there shall be no more than 7 copies per square meter;
(four) the area is more than two thousand square meters, and the number of processing copies per square meter can be appropriately increased. Tenth take-away fast food production and processing sites and their equipment and facilities shall meet the following hygiene requirements:
(a) there are places suitable for rough machining, cutting, cooking, sub-packaging, fast food storage, tableware and food containers cleaning and disinfection, and storage of main and non-staple food raw materials and sundries, and the design and layout of the places meet the requirements of single flow of raw materials and cooked food;
(two) the rough processing places of meat food and vegetables are divided or partitioned;
(three) snack packaging room, storage room must be equipped with cooling facilities, thermometer, cleaning and disinfection pool and air disinfection facilities, indoor temperature shall not be higher than 25 degrees Celsius;
(4) Having food tools, equipment and facilities suitable for the mode of supply, variety and quantity;
(5) Tools and containers for holding raw and cooked foods are clearly marked, so that they can be stored in different regions, used separately, cleaned after use and kept clean;
(six) meat, aquatic products, vegetables set up special cleaning pool, and equipped with special shelves, operating table;
(7) There shall be no less than three pools in the cleaning and disinfection room for tableware and food containers, equipped with disinfection facilities suitable for the quantity and size of tableware and containers, and equipped with special closed tableware cleaning cabinets and food container cleaning cabinets or shelves. Eleventh food delivery fast food producers and operators shall meet the following requirements when purchasing raw materials, semi-finished products and edible agricultural products:
(1) The purchased raw materials, semi-finished products and edible agricultural products shall meet the relevant food safety standards and regulations;
(two) shall not purchase food production and operation prohibited by laws and regulations;
(three) according to the relevant provisions to obtain invoices and other purchase vouchers, to food production units, wholesale markets and other bulk purchase of food, but also to obtain inspection and quarantine certificates. Article 12 The production and processing of takeaway fast food shall meet the following requirements:
(a) Separate raw materials from cooked materials to prevent cross-contamination;
(two) when processing meals, when the meals are served, they should be cooked and thoroughly cooked, and the central temperature should not be lower than 70 degrees Celsius;
(3) If it needs to be stored for more than two hours after cooking and before eating, it shall be stored at a temperature higher than 60 degrees Celsius or lower than 10 degrees Celsius;
(4) Do a good job of keeping samples for each meal, with the sample retention of each variety not less than100g, and refrigerate for 48 hours. Thirteenth in the supply of fast food take-out, cold dishes, cooked food, salads, raw aquatic products and other foods prohibited by laws and regulations shall not be placed.
Fast food that exceeds the shelf life or does not meet the hygiene standards and requirements must be destroyed. Fourteenth containers, packaging materials and tools for transporting food must meet the hygiene standards and relevant requirements.
It is forbidden to reuse disposable fast food containers, packaging materials and food tools. Fifteenth take-away fast food must be marked with the name, production unit and address, production date and time, shelf life, storage conditions and eating methods in a prominent position in its transportation package, and must not contain false contents.