What is the purpose of food sample retention and what are the requirements for food sample retention

If the food sample is kept, its purpose is to prevent someone from eating something poisoned, and then Liu Yan can observe.

Food sample retention system 1In order to ensure food safety, a special person must be responsible for keeping samples. 2.

The sample retention container must be dedicated, washed and disinfected before use. 3.The special refrigerator for sample retention must be clean, cleaned and disinfected regularly, and the sample food must be placed neatly and the meals must be separated.

4.The food sample for each meal shall not be less than 200 grams according to the regulations. 5.

After the sample is taken, it should be stored in a special sample box after cleaning and disinfection to avoid contamination. 6.After the sample food is cooled, a label is attached to the outside of it, indicating the date, time, product name, meal number, and person who retained the sample.

7.The retained food must be stored under refrigerated conditions for 48 hours, and the retained food can be disposed of if there is no abnormality after eating; If there is any abnormality, it should be sealed immediately and sent to the food hygiene department for inspection. 8.

The food sample refrigerator is a special refrigerator, and it is strictly forbidden to store items or food unrelated to the sample food. Cooking Department Stove Management System 1Ensure that the items are clean and tidy before and after the meal, and the items are placed in a standardized manner.

2.Under the leadership of the head chef, obey the organization and transfer, cook all kinds of dishes in strict accordance with the menu, and ensure the quality of export. 3.

Receive the daily demand for Gaohe production as required, and prepare tableware and utensils according to the predetermined situation. 4.Master the cooking characteristics and technical requirements of various dishes.

5.Familiar with the names and characteristics of various raw materials, and make qualified dishes. 6.

Innovate and add innovative dishes every quarter. 7.Master the market raw materials** and assist the chef to make a good match for the dishes.

8.Do a good job of plating, decorating and preparing all kinds of dishes before the meal. 9. Enhance the awareness of energy conservation and consumption reduction, strictly control costs, and eliminate waste.

The purpose is to inspect and this sample can be kept for examination. Then record.

The purpose of retaining food samples is for future reference, and if there is a problem with the product in the market, it is necessary to re-examine the sample as the standard.

Food samples are generally kept in kindergartens or apartments for the elderly, and food samples will be retained in elderly care institutions, so that it is convenient to test the food.

The purpose of food flow is to analyze its effective ingredients.

Well, if you keep a sample, you want to set aside some of it for food testing, so that if you have time, you can investigate it.

According to the "Shenzhen Catering Unit Quantitative Inspection Form", the requirements for food sample retention: with special sample retention containers, refrigeration facilities, each batch, each variety of food finished products should be retained samples, each not less than 100g sealed in the sterilized container, refrigerated for 48 hours.

Facility management to improve working conditions and work efficiency in the kitchen. Modern kitchens are equipped with a fair amount of electrical equipment. Kitchen equipment is the material basis for food production in the kitchen, making the material conditions that facilitate the preparation of dishes.

Therefore, the kitchen should establish and improve the operating procedures of the equipment, use all the equipment according to the professional division of labor, strengthen the maintenance and maintenance of the equipment, and ensure its normal operation.

The retained sample shall at least meet the following requirements:

1) The retained samples shall be managed in accordance with the operating procedures, and the samples that need to be retained shall be filled in by the quality control department and sent to the relevant workshops to retain sufficient samples;

2) The retained sample should be representative of the material or product of the sample batch;

3) Retention of samples of finished products:

1) Each batch of drugs should have a retained sample; If a batch of drugs is packaged in several batches, at least one finished product in the smallest commercially available packaging should be retained for each package;

2) The packaging form of the retained sample should be the same as the commercially available packaging form of the drug, and if the retained sample of the API cannot be in the commercially available packaging form, the simulated packaging can be used.

The above content reference: Encyclopedia - Retention sample.

Hello, canteen food sample retention system: 1. Each food provided by the canteen is responsible for retaining samples by a special person. 2. Keep 100 grams of food for each meal according to the regulations and put them in sterilized tableware.

3. After the sample is taken, store it in a good food hood immediately to avoid contamination. 4. After the sample food is cooled, seal it with plastic wrap and label it on the outside, indicating the date, time, product name, meal number, and person who keeps the sample. 5. Store the labeled sample food in the constant temperature refrigerator in order.

6. Make a record of each meal and each sample of food, including the source of the food sample, the name of the food, the time of the sample, the visual inspection of the sample, etc., for inspection.

7. The retained sample food is generally stored for 48 hours, and if there is no abnormality, the retained sample food can be disposed of; If there is any abnormality, seal it immediately and send it to the food hygiene and safety department for inspection. 8. The food sample refrigerator is a special equipment, and it is strictly forbidden to store items unrelated to the sample food. 9. The health supervision team and the supervision and management personnel will inspect the sample retention work from time to time, and if it is found that the sample is not kept as required, the responsible person will be punished for dereliction of duty.

National regulations on food samples.

According to the relevant laws and regulations of the "Product Quality Law", "Food Sanitation Law" and "Food Hygiene Standards", in order to ensure food hygiene and safety, prevent the occurrence of food poisoning accidents, timely identify the causes of food poisoning accidents, take effective treatment measures, and implement a food sample retention system.

In the following cases, food samples should be retained.

1) Large-scale meetings organized by ** departments at or above the municipal level;

2) Distributed group meals;

3) Economic and trade fairs, sugar and wine fairs, expos, sports meetings and other large-scale activities;

4) Weddings, funerals, and all kinds of group dinners and other banquets, including schools, staff canteens, more than 100 people.

Requirements for food sample retention system in catering, kitchen, canteen and other industries:

1. For large-scale banquets and important receptions, every food in the kitchen must be kept by a special person;

2. Each meal and each food must be kept as required to keep 100g and put it in the sterilized tableware;

3. After the sample food is sampled, it must be put into a good food cover immediately to avoid contamination;

4. After the sample food is cooled, it must be sealed (or covered) with plastic wrap, and the sample retention period, product name, meal number, and sample holder must be marked on the outside;

5. The food sample must be sealed and labeled immediately, and must be stored immediately.

Inside the special sample retention refrigerator;

6. A record of the sample must be made for each meal: the sample retention period and the name of the food for easy inspection;

7. The retained sample food must be kept for 48 hours, and it can only be poured out after the time is full;

8. The sample refrigerator is a special equipment, and it is strictly forbidden to store and retain sample food in the sample refrigerator.

9. A special person must be responsible for the collection and storage of retained samples, equipped with sterilized special sampling tools and special refrigerators for sample storage.

10. The retained food samples should be collected during the operation or at the end of processing. It must not be specially made. For catering units, different food varieties are used in different containers to retain samples to prevent contamination between samples; The sample retention container should be dedicated and disinfected to ensure cleanliness, and the sample should be stored tightly closed in the sample retention container.

For catering enterprises, they can be collected directly in the distributed collective dining plates (copies) to ensure the representativeness of the sample, and the sample amount of each variety is not less than 100g, and it is best to reach 250g.

11. Special sample retention refrigerator: After the collection of sample retention samples, they should be stored in a timely manner under refrigerated conditions of about 5 hours, and should not be frozen for more than 48 hours.

12. In principle, the sample food should include all processed food products, and do a good job of sample records and sample marking, each sample must be marked with the product name, processing, processing personnel, and sample retention (xx month, xx day, xx time). In other cases, the health supervision agency or catering unit may decide to retain the sample species as needed.

13. In the event of food poisoning or suspected food poisoning accidents, samples should be provided in a timely manner, and the health supervision agency should be cooperated with to investigate and deal with the work

Summary. Hello, glad to answer for you. The number of retained samples of food shall not be less than 200 grams.

The number of retained samples of food should not be less than a few grams.

Hello, glad to answer for you. The number of retained samples of food shall not be less than 200 grams.

The number of retained samples of food shall not be less than 200g. The "Canteen Management System" stipulates that all dishes should be retained for the current meal, and each sample should be not less than 200 grams, with a label indicating the name of the dish, the time of sample retention, and the specified location for 48 hours.

A special person is responsible for retaining samples, and a record of food samples is established. Equipped with a special sample refrigeration cabinet. The temperature is set to 0-10.

The food sample retention container should be a container with a lid, and it should be cleaned and disinfected before each sample retention. The samples should be placed at a certain distance from each other, and should not be stacked to avoid infection between the samples. Violations shall be investigated and dealt with in accordance with relevant regulations.

According to the "Food Safety Law", "Food Safety Operation Code for Catering Services" and other laws and regulations: school canteens, collective meal distribution units, ** kitchens, catering services for major events and large-scale group group meals, the finished food products for each meal should be in accordance with the requirements of the specification, food samples must be retained, and a food sample retention system must be formulated.

Hello, happy to answer and draft for you; The purpose of food sample retention is to answer the question of; This is also the main reason why national standards require us to keep samples of our products. The most important role of product retention is in the process of consumption, and we can provide effective evidence that can be traced back to the cause of the accident when there is a food safety incident. When consumers feel unwell or poisoned, it may be because Lu Dawei has purchased and consumed our products in our stores, we can preliminarily determine the cause of the food safety accident and whether it is really related to us based on the consumer's adverse reaction description and the test results of the hospital.

Summary. Hello! For example, the dishes in the canteen should be kept in samples, and fried ones should be left, but at the same time, the raw materials should also be kept in samples, and the raw ones should be retained, so that if there is a problem with the cooked dishes, see if they are raw materials

1. Food sample retention is an important part of the canteen's standardized operating procedures.

2. Retain 100 grams of each dish, seal it with a fresh-keeping box (or plastic wrap) and put it in the refrigerator for 48 hours.

3. Processed cooked food, 250 grams per serving, packed with special utensils with sealing properties, put in the refrigerator for refrigeration, and leave for 48 hours.

Fourth, the food that retains the sample should be kept by a special person. The box is marked with the date of retention of the sample.

Fifth, the sample refrigerator should be dedicated, and the raw and cooked refrigerators should be separated.

6. The frost of the refrigerator with the sample shall not be greater than 1cm.

Whether the food sample is retained raw or cooked.

Hello! For example, the dishes in the canteen should be kept sampled, and the fried ones should be left, but at the same time, the raw materials should also be kept in samples, and the raw ones should be retained, so that the cooked dishes have problems, and see if they are sent to see if they are raw materials First, food samples are an important part of the canteen's standardized operating procedures.

2. Retain 100 grams of each dish, seal it with a fresh-keeping box (or plastic wrap) and put it in the refrigerator for 48 hours. 3. Processed cooked food, 250 grams per serving, packed with special utensils with close friend sealing performance, put in the refrigerator for refrigeration, and leave for 48 hours. Fourth, the food that retains the sample should be kept by a special person before the dust is reported.

The box is marked with the date of retention of the sample. Fifth, the sample refrigerator should be dedicated, and the raw and cooked refrigerators should be separated. 6. The frost of the refrigerator with the sample shall not be greater than 1cm.

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The state has made detailed provisions on food samples for major activities: the refrigerator for food sample storage should be dedicated, and there should be a special person in charge, and the food should be stored separately according to the variety, and it should be packed in a closed special container after cleaning and disinfection, and the storage time should be more than 48 hours, and the amount of samples retained for each variety should meet the needs of the inspection and make a record.

[Legal basis].Article 19 of the Food Safety Supervision and Management Code for Catering Services for Major Events.

The samples of service food for major events should be stored in closed special containers after cleaning and disinfection according to the variety, and stored for more than 48 hours under refrigerated conditions. The refrigerator for food sample storage should be dedicated, and a special person should be responsible for it, and it should be locked and kept.

In China, the number of retained samples of food is regulated by the national standard "National Food Safety Standard Food Inspection Sampling" (GB). According to this standard, the number of retained samples should be determined according to the type of food being sampled and the test items, and the following are some common ranges of retained samples:

1.Small packaged foods such as pastries and biscuits: not less than 200 grams per batch.

2.Instant noodles, quick-frozen foods and other large-packaged foods: not less than 500 grams per batch.

3.Liquid and semi-solid food: each batch shall be sold at least 1000 grams.

4.Perishable foods such as meat products and aquatic products: not less than 1,000 grams per batch.

It should be noted that the above data is only a reference value, and the actual number of retained samples should be adjusted according to the on-site conditions and specific requirements, and ensure that the retained sample amount can meet the needs of subsequent testing and analysis.