The administrative department of public health under the State Council shall publicize the draft of the national standards for food safety to society and solicit opinions from the public.

Article 17 The national food safety standard evaluation committee prescribed in Article 23 of the Food Safety Law shall be organized by the administrative department of public health under the State Council.

The national food safety standard evaluation committee shall be responsible to review the scientificity and practicability of the draft of the national food safety standards.

Article 18 The administrative departments of public health of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall notify the enterprise standards that enterprise submits for filing in accordance with the provision of Article 25 of the Food Safety Law to the departments at the same level of agriculture administration, quality supervision, industrial and commercial administration management, food and drug supervision and administration, commerce, industry and information.

Article 19 The administrative department of public health under the State Council and the administrative departments of public health of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall conduct tracking evaluation on the implementation of the national food safety standards and the local food safety standards and organize revision of food safety standards at proper time based on the results of evaluation with the departments at the same level of agriculture administration, quality supervision, industrial and commercial administration management, food and drug supervision and administration, commerce, industry and information.

The departments of agriculture administration, quality supervision, industrial and commercial administration management, food and drug supervision and administration, commerce, industry and information under the State Council and of the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall collect and assemble the problems in the implementation of food safety standards and timely notify the administrative departments of public health at the same level.

Where any food producer, trader or food industry association finds problems in the implementation of food safety standards, he shall immediately report to the food safety supervision and administrative department.

Chapter IV Food Production or Marketing

Article 20 Any food production enterprise shall check the name of enterprise in advance and handle the industrial and commercial registration after acquiring the food production license in accordance with the Food Safety Law. The quality supervision and administration departments at or above the county level shall, in accordance with relevant laws and administrative regulations, examine and verify related data, check production places and test relevant products. For those enterprises whose relevant data and places satisfy the prescribed requirements and relevant products meet the food safety standards or demands, licensing decision shall be made.

Other food producers and traders shall handle industrial and commercial registration after acquiring corresponding food production, food circulation, and catering service licenses by law. Where laws and regulations make other provisions for food production and processing individual workshops and food vendors, such provisions shall be applied to.

The validity period of food production, food circulation and catering licenses shall be three years.

Article 21 Where the production and operation conditions of any food producer or trader change and no longer meet the requirement for food production and operation, the food producer or trader shall immediately take measures of making corrections; where any food producer or trader has the potential risk of food safety accidents, he shall immediately suspend food production or operation activities and report to the department of quality supervision, industrial and commercial administration management or food and drug supervision and administration at the prefecture or county level. Those who need to renew the formalities of licensing shall be handled by law.

The departments of quality supervision, industrial and commercial administration management and food and drug supervision and administration at or above the county level shall strengthen the daily supervision and inspection on the production and operation activities of food producers and traders. Where any situation doesn't meet the requirement of food production or operation, order shall be given to make corrections and punishments shall be imposed on by law. Those not qualified for the conditions of production and operation license any more shall be revoked relevant licenses by law.

Article 22 Food production and trading enterprises shall, in accordance with Article 32 of the Food Safety Law, organize staff to participate in the training of food safety to learn food safety laws, regulations, rules, standards and other food safety knowledge and establish the training files.

Article 23 The food producers and traders shall, based on Article 34 of the Food Safety Law, establish and implement the employed person physical check-up system and health record system. Where any staff engaging in ready-to-eat foods takes one of diseases hindering food safety including dysentery, typhoid, viral hepatitis type A, viral hepatitis type E and other infectious diseases of digestive tract as well as active tuberculosis, purulent or exudative skin diseases, the food producer or trader shall assign him to the post not affecting food safety.

The food producers and traders shall conduct physical examination in accordance with the provisions of Clause 2 of Article 34 of the Food Safety Law and the issues including physical check-up items shall meet the provisions of the provinces, autonomous regions and municipalities directly under the Central Government where they are domiciled.

Article 24 The food production and trading enterprises shall, in accordance with Clause 2 of Article 36, Clause 1 of Article 37 and Clause 2 of Article 39 of the Food Safety Law, set up the raw materials purchase check record system and the food ex-factory check record system to faithfully record the issues prescribed in the Food Safety Law or keep purchase or sale receipts with related information. The retention period of records and receipts shall be no less than two years.

Article 25 The group food production enterprises conducting centralized and unified purchase of raw materials shall render the headquarters of them to conduct unified examination and check on the licenses and qualification certification documents of products of suppliers, and do the record of raw materials purchase check. The food raw materials failing to provide qualification certification documents shall be examined and checked according to the food safety standards.

Article 26 The food production enterprises shall implement the food safety administration system of raw material procurement verification, safety management in production, storage management, equipment management and non-conforming products management and constantly perfect the food safety system to ensure food safety.

Article 27 The food production enterprises shall, to ensure the ex-factory foods meet food safety standards, formulate and implement the control requirement for the following items:

(1) control of raw material purchase, verification and batch charging;

(2) control of key production links including production process, equipment, storage and package;

(3) control of inspection on raw materials, semi-finished products and finished products; and

(4) control of transportation and delivery.

Where any situation fails to meet the requirement of control in the food production, the food production enterprises shall immediately find out the cause and adopt measures to make corrections.

Article 28 The food production enterprises shall also faithfully record the safety management in the food production apart from conducting the raw material purchase check record and the food ex-factory check record in accordance with articles 36 and 37 of the Food Safety Law. The retention period of records shall be no less than two years.

Article 29 The enterprises running food wholesale business shall faithfully record such content as the names, sizes, quantity, production batch, and guarantee period of wholesale foods, names or titles of purchasers and contact ways, and sales dates, or keep the sales receipts with relevant information while selling foods. The retention period of records and receipts shall be no less than two years.

Article 30 The state encourages the food producers and traders to adopt advanced technical means to record the items prescribed in the Food Safety Law and the regulation herein.

Article 31 The catering service providers shall formulate and implement the demand for raw material purchase control to ensure the purchased raw materials reach the food safety standards.

The catering service providers shall examine the foods and raw materials to be processed in the production, and shall not process or use those of spoilage or other unusual sensory properties.

Article 32 The catering service enterprises shall regularly maintain the facilities and equipment of food processing, storage and display, and clean, adjust and test heat preservation facilities as well as cold store and refrigeration facilities.

The catering service providers shall, in accordance with requirements, rinse and sterilize tableware and kitchenware and shall not use the tableware and kitchenware without being cleaned and sterilized.

Article 33 For the foods recalled in accordance with Article 35 of the Food Safety Law, the food producers shall conduct innocent treatment or destruction to prevent them from flowing into market again. For the foods recalled for labels, marks or specifications failed to meet the food safety standards, the food producers shall continuously sell them under the circumstances where the remedial measures are adopted and food safety can be guaranteed, but the remedial measures shall be shown to consumers while selling.