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Measures for Food Safety Management in Catering Services of Tourism Area in Sichuan Province

     Chapter Ⅰ General Provisions

     To improve food safety in tourism area, implement tourism area’ responsibilities of food safety, guarantee food safety for tourists, and promote the healthy development of tourism industry, these measures are formulated in accordance with the Food Safety Law of the People’s Republic of China, Tourism Law of the People’s Republic of China, Tourism Regulation of Sichuan Province, Measures for Supervision and Administration of Food Safety in Catering Services and other relevant laws, regulations, and combining the actuality of Sichuan Province.

     These measures shall apply to the entities and individuals of catering services in tourism area within administrative regions of Sichuan Province (hereinafter referred to as “catering service providers in tourism area”)

     The catering service providers in tourism area shall be determined by the food and drug administration and the tourism administration above the county level, subject to the scope of local tourism areas.

     As the first person responsible, catering service providers in tourism area shall engage in business activities in accordance with the laws, regulations, rules and these measures hereof, accept the supervision of relevant administrative departments and the public, ensure food safety, and bear the responsibilities for food safety.

     Managers of tourism area shall perform the food safety management responsibilities, establish a food safety management system, supervise and guide the catering service providers in tourism area to strengthen their food safety management, and cooperate with the administrative departments to deploy the food safety supervision and inspection in catering services of tourism area.

     The food and drug administration shall take charge of food safety supervision and management in catering services of tourism area, implement the catering service license pursuant to law, carry out daily supervision, and investigate and treat the food safety violations.

     The tourism administration shall confer with the food and drug administration to establish a comprehensive governance mechanism for food safety in tourism area, intensify the administration of food safety in tourism area, and implement food safety responsibilities thereof. The tourism administration and the agency of tourism law enforcement shall jointly coordinate with the food and drug administration to carry out food safety supervision and management in catering services of tourism area.


     Chapter Ⅱ Basic Requirements for Catering Service Providers in Tourism Area

     A catering service provider in tourism area must obtain the Catering Service Permit according to law, engage in business operations pursuant to law within the scope of permission, and hang or place the Catering Service Permit in an eye-catching position of its business premises.

     A catering service provider in tourism area shall serve visitors or tour groups based on their own feeding capabilities rather than beyond the ability.

     A catering service provider in tourism area shall set up a relevant food safety management system, offer catering services pursuant to the laws, regulations, rules and food safety standards, strictly enforce the Operation Rules on Food Safety in Catering Service, and it shall meet the following requirements:

     (1) All employees (temporary staff included) shall hold health certificate and food safety training certificate; (2) When purchasing food and raw materials, it shall check the permit and product qualification certificate of the supplier, keep records of food purchasing and checking, and strictly implement the system of demanding certificates and invoices; (3) The food storeroom shall be set up and furnished with facilities of good ventilation, moisture-proof, rat-proof and insect prevention. Food storage shall be classified into different categories, put in different shelves, partitions and above the ground with obvious marks; (4) It shall intensify the management of cold dishes, tableware cleaning and sterilization, disposal of plate waste and other key steps; (5) The amounts of refrigeration and freezing equipment shall meet business needs and ensure normal operation; (6) Perfect water supply facilities shall be configured to guarantee processing demands with water quality in line with GB5749 Hygienic Standards for Drinking Water; (7) The tableware amount, the size and number of cleaning and sterilization equipment shall meet business needs. Unwashed and unsterilized and disposable tableware is inhabited; (8) For those dinner parties with over 100 people once, samples of finished food products in each meal shall be reserved; (9) It shall be prohibited to process the wild herbs, fruit and mushrooms with safety risk, and wild animals or plants under the state protection.

     The travel agency shall choose those catering service entities who possess the Catering Service Certificate and excel at quantified and classified management on food safety supervision in catering services when it makes dinner arrangements for tour groups.

     A catering service provider in tourism area shall report to the local food and drug administration at the county level when it serves dinner to one tour group with over 100 people once in a single day.

     The food and drug administration and the tourism administration shall make extensive inspection to food safety of dinner offered tour group by catering service providers in tourism area, and notify the inspection results to the public periodically.

     A catering service provider in tourism area shall timely report situations as business seasonal closed and opening to the local food and drug administration and managers of tourism area. During the closed period, it shall keep maintenance to food processing premises and equipment; when reopened, it shall carry out food safety inspection by itself and operate the business after it reaches standards.


     Chapter Ⅲ  Basic Requirements for Managers of Tourism Area

     A manager of tourism area shall deploy administrative staff of food safety responsible for food safety management in catering services when there are catering service providers within tourism area. And the administrative staff of food safety shall receive trainings on food safety knowledge.

     A manager of tourism area shall establish a food safety management system, which shall cover a censorship of business qualifications, premises, site selections and planning of the incoming catering service providers, an administrator system of food safety, a daily inspection system of food safety, a management system to keep substandard food from entry into tourism area, an administration system of tableware waste disposal, a system to manage drinking water, a system to accept and hear complaints about food safety, and response plans for food safety emergency.

     A manager of tourism area shall carry out food safety inspection regularly, supervise and urge catering service providers to strengthen food safety management, and eliminate food safety risk.

     When there is a festival activity concerning catering services in tourism area, the manager shall report to the local food and drug administration and the tourism administration at the county level, formulate and implement relevant procedures to ensure the food safety of catering services during the activity.

     A manager of tourism area shall attach importance to food safety laws, regulations and relevant knowledge publicity by setting up a bulletin board for food safety knowledge and security information about catering service providers, and it shall also release a hotline number to accept tourists’ tip-offs and complaints about food safety.

     A manager of tourism area shall establish a withdrawal mechanism for catering service providers. For those substandard providers, it shall assist the food and drug administration in stopping their catering service business operations.

     A manager of tourism area shall timely report situations as business seasonal closed and opening of catering service providers to the local food and drug administration and the tourism administration, and make food safety inspections before the opening.

     Chapter Ⅳ  Emergency Disposal

     When food safety incidents occur in tourism area, the local food and drug administration and the tourism administration and other relevant departments shall timely adopt the response plans for food safety and take legal measures to dispose incidents under the leadership, organization and command of government at the corresponding level.

     The food and drug administration jointly with other relevant departments shall launch an investigation into the food safety incidents in tourism area according to the relevant regulations, including asking the catering service provider, the manager of tourism area and the travel agency about the information of the food safety incident, requiring them to provide related data and samples, and taking the following measures: (1) to seal up the food and raw materials that have incurred or may incur food safety incidents; (2) to seal up the contaminated food tools and utensils, and order to cleanse and sterilize them; (3) for the contaminated food upon examination, to supervise the destruction; for the uncontaminated part, to unseal; (4) to release the investigation results of food safety incidents pursuant to law.

     A manager of tourism area shall formulate emergency response plans for food safety incidents and carry out emergency drills. When food safety incidents occur in tourism area, the following measures shall be adopted: (1) to order the catering service provider who has caused food poisoning or be suspected to stop its business operation immediately, and retain the food, food raw materials, utensils, equipment and the scene which have incurred or may incur food safety incidents; (2) to report to the local government, the local food and drug administration, the tourism administration and other relevant departments; (3) to assist medical institutions in saving patients; (4) to coordinate the investigation of relevant departments and provide related materials truthfully; (5) to ensure that all departments has implemented the ordered measures and control the situation to a minimum extent.

     A catering service provider shall formulate emergency response plans for food safety incidents and adopt the following measures when incidents occur: (1) to stop business operation immediately and report to the local government, the local food and drug administration, the tourism administration and other relevant departments, and at the same time, report to the manager of tourism area within 2 hours; (2) to assist medical institutions in saving patients;

     (3) to retain the food, food raw materials, utensils, equipment and the scene which have incurred or may incur food safety incidents; (4) to coordinate the investigation of relevant departments and provide related materials and samples truthfully; (5) to ensure that all departments has implemented the ordered measures and control the situation to a minimum extent.

     The food and drug administration, the tourism administration and other relevant departments above the county level shall formulate a regional cooperation mechanism for food safety incident disposal in tourism area. When dinners and food poisoning occur in different administrative areas in the province, the food and drug administration, the tourism administration and other relevant departments shall jointly investigate into the incidents. The related departments in the site of food poisoning incidents are responsible for the investigation into the food poisoning people; while the departments in the site of tourists’ dinners take charge of the investigation and disposal of the units responsible; and the coordination and command shall be in the charge of the common food and drug administration, the tourism administration and other relevant departments in the sites of food poisoning and dinners at the next higher level.

     The food and drug administration, the tourism administration and other relevant departments shall establish and improve the system of food safety informing in tourism area, smooth the reporting channel, timely publicize the warning and prompt about food safety in catering services, and report important events to the government at the same level and the superior competent department.

     The food and drug administration and the tourism administration above the county level shall set up a mechanism for emergency news release and public opinions response about food safety in tourism area, enhance the communication and argumentation before news release, publicize the authoritative information timely, objectively and accurately, and respond to public opinions actively and appropriately.

     Chapter Ⅴ  Supervision and Management

     The food and drug administration shall perform the supervision and management of food safety, supervise and check catering service providers in tourism area, and promptly notify the public of results.

     The food and drug administration shall determine the frequency of checks over catering service providers in tourism area based on changes of tourist seasons, increase checks in peak tourist season; and it shall pay special attention to check food safety of those restaurants with seasonal operations and make sure that all employees and temporary staff hold the health certificate.

     The food and drug administration shall promote a quantified and classified management on food safety supervision in catering services. Besides, jointly with the tourism administration and managers of tourism area, it shall publicize the ranks of the quantified and classified management of catering service providers at a striking place in tourism area.

     The food and drug administration shall set up the 12331 board (used for complaints and tips-off) at an eye-catching position and release the supervision hotline number.

     The tourism administration shall incorporate the norms and standards of food safety in catering services into the service standards of tourism area, tourism hotels and restaurants, and incorporate the food safety working into divisions and evaluations on the ranks of tourism area, tourism hotels and restaurants. When the tourism administration deploy the ratings of tourism area, tourism hotels and restaurants, they shall put their food safety conditions into the list of evaluation items.

     The tourism administration and tourism industry association shall respectively incorporate food safety conditions, when the travel agency offers dinners to tour groups, into ratings of travel agency and range of industry self-regulation.

     Chapter Ⅵ  Supplementary Provisions

     Explanations for the following terms in these measures:

     Tourism area refers to the premises or area which provide visiting services to tourists and have clear boundaries of management.

     Managers of tourism area refer to the organizations and institutions who are responsible for the management of their tourism area, such as management committee in tourism area, tourism area administration or management company in tourism area, etc.

     Catering service providers in tourism area refer to the operators who provide catering services to visitors in tourism area.

     Tour group dinners refer to catering service which is determined in advance by travel agency and catering service providers in the form of set dinners or buffet dinners.

     City (State) food and drug administration and the tourism administration can formulate the regulation on the implementation of administration measures for food safety in catering services of tourism area according to the local conditions.

     Sichuan Food and Drug Administration and Sichuan Tourism Bureau are responsible for interpretations of these measures pursuant to obligations.
 
     These measures shall come into effect as of February 1, 2015, valid for 5 years.

 

Sichuan Food and Drug Administration

Sichuan Tourism Bureau

December 8, 2014

 
 
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