What are the contents of supermarket food safety inspection?

1. Spot check whether the goods in the supermarket are expired, whether the expired products are returned, or continue to be sold.

2. Whether all food has a suitable storage space and whether it is put together with chemicals to prevent the occurrence of chemical pollution.

3. Whether the food preserved in the cold chain is placed in the refrigerator, and whether the core temperature of the food in the refrigerator reaches the required 5 degrees Celsius.

Hereinafter. 4. Whether the ready-to-eat food is effectively covered and whether the storage temperature is appropriate.

5. Whether all food is stored off the ground and off the wall.

6. Whether the supermarket has facilities to prevent insect pests, fly lamps and sticky rat boards, and do not have chemical pesticides.

7. Whether the commercial delivery meets the temperature requirements, especially the food transported in the cold chain.

8. The supermarket has no purchase record for each batch of goods, whether there is an inspection report for each batch of goods, and an external inspection report twice a year.

9. Whether the three certificates of all ** merchants have been requested for future reference.

10. Do all employees who sell ready-to-eat food have health certificates?

The main contents of food safety inspection are as follows:

1. Check pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, and polluting substances in food-related products;

2. It is required to have food raw material processing and food processing, packaging, storage and other places that are suitable for the variety and quantity of food produced and operated, keep the environment clean and tidy, and keep the specified distance from toxic and harmful places and other pollution sources;

3. Have production and operation equipment or facilities that are suitable for the variety and quantity of food produced and operated, and have corresponding equipment or facilities for disinfection, dressing, washing, lighting, ventilation, anti-corrosion and dust-proof, fly-proof, rodent-proof, insect-proof, washing and treatment of wastewater, storage of garbage and waste;

4. It is required to have a reasonable equipment layout and process flow to prevent cross-contamination between the food to be processed and the food to be directly consumed, raw materials and finished products, and to avoid food contact with toxic and unclean substances;

5. Check the variety, scope and dosage of food additives used in food processing;

6. Containers, tools and equipment for storing, transporting, loading and unloading food shall be safe, harmless, kept clean, prevent food contamination, and meet special requirements such as temperature required to ensure food safety, and shall not transport food with toxic and harmful substances;

7. Containers, tools and equipment for storing, transporting, loading and unloading food, and making clear identification;

8. Food production and operation personnel shall maintain personal hygiene. When participating in the production of food, hands should be washed and clean work clothes and hats should be worn; When selling unpackaged food for direct consumption, it is necessary to use non-toxic, clean vending tools;

9. When producing food, the water used shall meet the sanitary standards for drinking water stipulated by the state; The detergents and disinfectants used shall be safe and harmless to the human body.

Legal basis

Food Safety Law of the People's Republic of China

Article 55: Catering service providers shall formulate and implement requirements for the control of raw materials, and shall not purchase food raw materials that do not meet food safety standards. Advocate catering service providers to disclose the processing process, publicize food raw materials and their information and other information.

Catering service providers shall inspect the food and raw materials to be processed during the processing process, and shall not process or use them if they are found to have the circumstances provided for in item 6 of Article 34 of this Law.

1. Book-style inspection.

Mainly check the business license, food circulation license, staff health certificate, purchase bills, etc.;

2. On-site inspection.

Quarantine bills for raw meat and poultry, shelf life of various types of food, hygienic environment for on-site processing, whether there is a bright box for bulk food, etc.;

Third, the placement of goods.

Do not mix food and daily necessities;

Fourth, processing behavior:

the use of non-food raw materials in the processing of food;

adding chemicals other than food additives and other substances that may endanger human health to food;

Use ** food as raw materials and process it again to make food;

Use of food and food additives beyond the shelf life;

The use of food and food additives that are spoilage, rancid, mildew, insects, filthy, unclean, mixed with foreign substances, adulterated or with abnormal sensory properties;

Use of food and food additives contaminated by packaging materials, containers, means of transportation, etc.;

Use of unlabeled pre-packaged foods, food additives; The use of food that is expressly prohibited by the state for disease prevention and other special needs (such as weaving snails, etc.);

In the process of catering operation, shoddy and deceiving consumers.