Order of the State Council of the People's Republic of China

No. 557

　　The Implementation Regulations of the 《Food Safety Law of the People's Republic of China》 have been passed at the 73rd executive meeting of the State Council on July 8, 2009, and are hereby promulgated. They shall come into effect from the date of promulgation.

Premier　 溫家寶
　　July 20th, 2009

Order of the State Council of the People's Republic of China

Chapter 1 General Provisions

　　Article 1　According to《Food Safety Law of the People's Republic of China》（Hereinafter referred to as the Food Safety Law），formulate this regulation。
　　Article 2　Local governments at or above the county level shall fulfill their responsibilities as stipulated by the Food Safety Law; Strengthen the capacity building of food safety supervision and management, and provide guarantees for food safety supervision and management work; Establish a sound coordination and cooperation mechanism for food safety supervision and management departments, integrate and improve the food safety information network, and achieve the sharing of food safety information and technical resources such as food inspection。
　　Article 3　

Food producers and operators shall engage in production and business activities in accordance with laws, regulations, and food safety standards, establish and improve food safety management systems, take effective management measures, and ensure food safety.

Food producers and operators are responsible for the food safety of their production and operation, and are accountable to society and the public, assuming social responsibility.

　　Article 4　The food safety supervision and management department shall publish food safety information in accordance with the provisions of the Food Safety Law and this Regulation, providing convenience for public consultation, complaints, and reports; Any organization or individual has the right to inquire about food safety information from relevant departments.

Chapter 2 Monitoring and Assessment of Food Safety Risks

      Article 5   The national food safety risk monitoring plan stipulated in Article 11 of the Food Safety Law shall be formulated by the health administrative department of the State Council in conjunction with the quality supervision, industry and commerce administration, national food and drug supervision and management, as well as the commerce, industry and information technology departments of the State Council, based on the needs of food safety risk assessment, formulation and revision of food safety standards, and food safety supervision and management.

      Article 6   The health administrative departments of the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government shall organize quality supervision, industry and commerce administration, food and drug supervision and management, commerce, industry, and information technology departments at the same level to formulate food safety risk monitoring plans for their respective administrative regions in accordance with Article 11 of the Food Safety Law, and report them to the health administrative department of the State Council for filing.

The health administrative department of the State Council shall report the filing situation to the quality supervision, industry and commerce administration, national food and drug supervision and administration, as well as the commerce, industry and information technology departments of the State Council.

      Article 7   In addition to adjusting the national food safety risk monitoring plan in accordance with Article 12 of the Food Safety Law, the health administrative department of the State Council, in conjunction with relevant departments, shall also adjust the national food safety risk monitoring plan based on relevant disease information reported by medical institutions when necessary.

After the adjustment of the national food safety risk monitoring plan, the health administrative departments of the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government shall make corresponding adjustments to the food safety risk monitoring plan of their respective administrative regions based on the specific situation of their respective administrative regions.

      Article 8    If medical institutions discover that the patients they receive belong to foodborne disease patients, food poisoning patients, or suspected foodborne disease patients or suspected food poisoning patients, they shall promptly report relevant disease information to the health administrative department of the county-level people's government where they are located.

The health administrative department receiving the report shall summarize and analyze relevant disease information, promptly report to the local people's government, and report to the higher-level health administrative department; When necessary, it can be reported directly to the health administrative department of the State Council, as well as to the local people's government and the higher-level health administrative department.

      Article 9    The monitoring of food safety risks shall be undertaken by technical institutions determined by the health administrative departments of the people's governments at or above the provincial level in conjunction with the quality supervision, industry and commerce administration, food and drug supervision and management departments at the same level.

The technical institutions responsible for food safety risk monitoring shall carry out monitoring work in accordance with the food safety risk monitoring plan and monitoring scheme, ensure the authenticity and accuracy of monitoring data, and submit monitoring data and analysis results to the health administrative department of the people's government at or above the provincial level and the department that issues monitoring tasks in accordance with the requirements of the food safety risk monitoring plan and monitoring scheme.

Food safety risk monitoring personnel can collect samples and relevant data, and enter relevant edible agricultural product planting and breeding, food production, food circulation, or catering service places. The collection of samples shall be paid at market prices.

       Article 10    If the results of food safety risk monitoring and analysis indicate that there may be food safety hazards, the health administrative departments of the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government shall promptly report relevant information to the municipal and county-level people's governments and their health administrative departments in their administrative regions.

　　Article 11　The health administrative department of the State Council shall collect and summarize food safety risk monitoring data and analysis results, and report them to the quality supervision, industry and commerce administration, national food and drug supervision and management, as well as the commerce, industry and information technology departments of the State Council.

　　Article 12　

If any of the following situations occur, the health administrative department of the State Council shall organize food safety risk assessment work:

（1） Risk assessment is required to provide scientific basis for the formulation or revision of national food safety standards;

（2） To determine the key areas and varieties for supervision and management that require risk assessment;

（3） Discovering new factors that may pose a threat to food safety;

（4） It is necessary to determine whether a certain factor constitutes a food safety hazard;

（5） Other situations that the health administrative department of the State Council deems necessary for risk assessment.

       Article 13   Relevant departments of the State Council, such as agricultural administration, quality supervision, industry and commerce administration, and national food and drug supervision and administration, shall provide the following information and materials when submitting food safety risk assessment recommendations to the health administrative department of the State Council in accordance with Article 15 of the Food Safety Law:

（1） The sources and nature of risks;

（2） Relevant inspection data and conclusions;

（3） Scope of risk involvement;

（4） Other relevant information and materials.

The relevant departments of agricultural administration, quality supervision, industry and commerce administration, food and drug supervision and management at or above the county level shall assist in collecting the food safety risk assessment information and materials as stipulated in the preceding paragraph.

       Article 14   Health and agricultural administrative departments of people's governments at or above the provincial level shall promptly inform each other of relevant information on food safety risk monitoring and food agricultural product quality and safety risk monitoring.

The health and agricultural administrative departments of the State Council shall promptly inform each other of the results of food safety risk assessments and the results of quality and safety risk assessments of edible agricultural products.

Chapter 3 Food Safety Standards

      Article 15   The health administrative department of the State Council, in conjunction with the agricultural administration, quality supervision, industry and commerce administration, national food and drug supervision and administration, as well as the commerce, industry, and information technology departments of the State Council, shall formulate national food safety standard plans and their implementation plans. The formulation of national food safety standard plans and their implementation plans shall be subject to public solicitation of opinions.

      Article 16   The health administrative department of the State Council shall select units with corresponding technical capabilities to draft national food safety standards. Advocate for research institutions, educational institutions, academic groups, industry associations, and other units to jointly draft national food safety standards.

The health administrative department of the State Council shall publish the draft national food safety standards to the public and solicit opinions publicly.

      Article 17   The National Food Safety Standards Review Committee, as stipulated in Article 23 of the Food Safety Law, shall be organized by the health administrative department of the State Council.

The National Food Safety Standards Review Committee is responsible for reviewing the scientific and practical aspects of the draft national food safety standards.

      Article 18  The health administrative departments of the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government shall notify the same level of agricultural administration, quality supervision, industry and commerce administration, food and drug supervision and administration, commerce, industry, and information technology departments of the enterprise standards submitted for filing in accordance with Article 25 of the Food Safety Law.

      Article 19   The health administrative department of the State Council and the health administrative departments of the people's governments of provinces, autonomous regions, and municipalities directly under the Central Government shall, in conjunction with the departments of agriculture administration, quality supervision, industry and commerce administration, food and drug supervision and management, commerce, industry, and information technology at the same level, track and evaluate the implementation of national food safety standards and local food safety standards respectively, and shall organize timely revisions of food safety standards based on the evaluation results.

The agricultural administration, quality supervision, industry and commerce administration, food and drug supervision and management, commerce, industry and information technology departments of the State Council and the people's governments of provinces, autonomous regions and municipalities directly under the Central Government shall collect and summarize the problems that exist in the implementation of food safety standards, and promptly report them to the health administrative departments at the same level.

If food producers, operators, and food industry associations discover problems in the implementation of food safety standards, they should immediately report to the food safety supervision and management department.

Chapter 4 Food Production and Operation

Article 20: To establish a food production enterprise, the enterprise name shall be approved in advance, and after obtaining a food production license in accordance with the provisions of the Food Safety Law, the business registration shall be handled. Quality supervision and management departments at or above the county level shall review relevant materials, verify production sites, and inspect related products in accordance with relevant laws and administrative regulations; A decision to grant permission shall be made for relevant materials, venues that meet regulatory requirements, and related products that comply with food safety standards or requirements.

Other food producers and operators shall apply for industrial and commercial registration after obtaining the corresponding food production license, food circulation license, and catering service license in accordance with the law. If laws and regulations have other provisions for small food production and processing workshops and food vendors, they shall be followed.

The validity period of food production license, food circulation license, and catering service license is 3 years.

Article 21: If the production and operation conditions of food producers and operators change and do not meet the requirements of food production and operation, the food producers and operators shall immediately take corrective measures; If there is a potential risk of food safety accidents, food production and operation activities should be immediately stopped, and reports should be made to the county-level quality supervision, industry and commerce administration, or food and drug supervision and management department where they are located; If it is necessary to reapply for the permit procedures, they shall be handled in accordance with the law.

Quality supervision, industry and commerce administration, and food and drug supervision and management departments at or above the county level shall strengthen daily supervision and inspection of the production and operation activities of food producers and operators; If it is found that the food production and operation requirements are not met, it shall be ordered to rectify immediately and dealt with in accordance with the law; Those who no longer meet the conditions for production and operation licenses shall have their relevant licenses revoked in accordance with the law.

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

Article 23: Food producers and operators shall establish and implement a health examination system and a health record system for their employees in accordance with Article 34 of the Food Safety Law. If personnel engaged in direct contact with imported food suffer from gastrointestinal infectious diseases such as dysentery, typhoid fever, hepatitis A, hepatitis E, as well as active pulmonary tuberculosis, purulent or exudative skin diseases that affect food safety, food production and operation personnel should be transferred to other positions that do not affect food safety.

Food production and operation personnel shall undergo health examinations in accordance with Article 34, Paragraph 2 of the Food Safety Law, and the examination items and other matters shall comply with the regulations of the province, autonomous region, or municipality directly under the Central Government where they are located.

Article 24: Food production and operation enterprises shall establish a system of purchase inspection records and food factory inspection records in accordance with the provisions of Article 36 (2), Article 37 (1), and Article 39 (2) of the Food Safety Law, truthfully record the events required by law, or retain purchase or sales receipts containing relevant information. The retention period for records and receipts shall not be less than 2 years.

Article 25: Group food production enterprises that implement centralized and unified procurement of raw materials may have their headquarters inspect the supplier's license and product qualification certificate documents, and keep records of incoming inspection; Food raw materials that cannot provide qualified certification documents should be inspected in accordance with food safety standards.

Article 26 Food production enterprises shall establish and implement food safety management systems such as raw material acceptance, production process safety management, storage management, equipment management, and non-conforming product management, continuously improve the food safety guarantee system, and ensure food safety.

Article 27: Food production enterprises shall formulate and implement control requirements for the following matters to ensure that the food leaving the factory meets food safety standards:

（1） Raw material procurement, raw material acceptance, feeding and other raw material control;

（2） Control of key production processes, equipment, storage, packaging, and other critical aspects;

（3） Raw material inspection, semi-finished product inspection, finished product factory inspection and other inspection controls;

（4） Transportation and delivery control.

If there are situations in the food production process that do not meet the control requirements, the food production enterprise should immediately identify the reasons and take corrective measures.

Article 28: Food production enterprises shall truthfully record the safety management of the food production process, in addition to conducting incoming inspection records and food factory inspection records in accordance with Articles 36 and 37 of the Food Safety Law. The retention period of records shall not be less than 2 years.

Article 29: Enterprises engaged in food wholesale business shall truthfully record the name, specifications, quantity, production batch number, shelf life, purchaser's name and contact information, sales date, etc. of the wholesale food when selling food, or retain sales receipts containing relevant information. The retention period for records and receipts shall not be less than 2 years.

Article 30: The state encourages food producers and operators to adopt advanced technological means to record the matters required by the Food Safety Law and these Regulations.

Article 31: Catering service providers shall formulate and implement raw material procurement control requirements to ensure that the purchased raw materials meet food safety standards.

Catering service providers shall inspect the food and raw materials to be processed during the production and processing process. If any spoilage or other sensory abnormalities are found, they shall not process or use them.

Article 32 Catering service providers shall regularly maintain facilities and equipment for food processing, storage, display, etc; Regularly clean and verify insulation facilities, as well as refrigeration and freezing facilities.

Catering service providers shall clean and disinfect tableware and drinking utensils as required, and shall not use utensils and drinking utensils that have not been cleaned and disinfected.

Article 33: For food recalled in accordance with Article 53 of the Food Safety Law, food producers shall carry out harmless treatment or destroy it to prevent it from entering the market again. Food producers may continue to sell food that has been recalled due to non-compliance with food safety standards in terms of labels, labeling, or instructions, provided that remedial measures are taken and food safety can be ensured; Remedial measures should be clearly communicated to consumers during sales.

The quality supervision, administration for industry and commerce, and food and drug supervision and management departments at or above the county level shall record the recall of food that does not meet food safety standards by food producers, as well as the cessation of operation of food that does not meet food safety standards by food operators, in the food safety credit file of food producers and operators.

Chapter 5 Food Inspection

Article 34: The applicant shall provide reasons for applying for re inspection to the food inspection agency (hereinafter referred to as the re inspection agency) responsible for re inspection work in accordance with the provisions of Article 60, paragraph 3 of the Food Safety Law.

The list of re inspection institutions is jointly announced by the State Council's certification and accreditation supervision and management, health administration, agricultural administration and other departments. The re inspection conclusion issued by the re inspection agency is the final inspection conclusion.

The retesting institution is chosen by the applicant themselves. The re inspection institution and the initial inspection institution shall not be the same institution.

Article 35: If a food producer or operator disagrees with the conclusion of the sampling inspection conducted in accordance with Article 60 of the Food Safety Law and applies for re inspection, and the re inspection conclusion indicates that the food is qualified, the re inspection cost shall be borne by the department conducting the sampling inspection; If the re inspection conclusion indicates that the food is unqualified, the re inspection cost shall be borne by the food producer and operator.

Chapter 6   Import and Export of Food

Article 36: Importers of imported food shall present necessary documents such as contracts, invoices, packing lists, bills of lading, and relevant approval documents to the entry and exit inspection and quarantine institutions at the customs declaration location for inspection. Imported food shall be inspected and qualified by the entry-exit inspection and quarantine institutions. Customs will release the goods based on the clearance certificate issued by the entry-exit inspection and quarantine agency.

Article 37: When importing food without national food safety standards, or when importing new varieties of food additives or food related products for the first time, the importer shall submit a clear document of the license obtained in accordance with Article 63 of the Food Safety Law to the entry-exit inspection and quarantine institution. The entry-exit inspection and quarantine institution shall conduct inspections in accordance with the requirements of the health administrative department of the State Council.

Article 38: If the national entry-exit inspection and quarantine department discovers substances in imported food that are not specified in the national food safety standards and may endanger human health, it shall notify the health administrative department of the State Council in accordance with Article 12 of the Food Safety Law.

Article 39: Overseas food production enterprises that export food to China shall register in accordance with Article 65 of the Food Safety Law, and their registration shall be valid for 4 years. If a registered overseas food production enterprise provides false materials or causes major food safety accidents in imported food due to the reasons of the overseas food production enterprise, the national entry-exit inspection and quarantine department shall revoke the registration and make a public announcement.

Article 40: Imported food additives shall have Chinese labels and instructions. Labels and instructions shall comply with the provisions of the Food Safety Law and other relevant laws and administrative regulations in China, as well as the requirements of national food safety standards, and shall indicate the origin of food additives and the name, address, and contact information of domestic agents. Food additives that do not have Chinese labels or instructions, or whose labels or instructions do not comply with the provisions of this article, shall not be imported.

Article 41: The entry-exit inspection and quarantine institutions shall inspect imported food in accordance with Article 62 of the Food Safety Law, and supervise and conduct random inspections on exported food in accordance with Article 68 of the Food Safety Law. The specific measures shall be formulated by the national entry-exit inspection and quarantine department.

Article 42: The national entry-exit inspection and quarantine department shall establish an information collection network and, in accordance with Article 69 of the Food Safety Law, collect, summarize, and report the following information:

（1） Food safety information discovered by entry-exit inspection and quarantine agencies during the inspection and quarantine of imported and exported food;

（2） Imported food safety information reflected by industry associations and consumers;

（3） Food safety information and risk warning information released by international organizations and overseas government agencies, as well as food safety information reflected by overseas industry associations and consumers;

（4） Other food safety information.

The department receiving the notification should take corresponding measures when necessary.

The food safety supervision and management department shall promptly notify the national entry-exit inspection and quarantine department of any information related to import and export food safety that it has obtained.

Chapter 7   Handling of Food Safety Accidents

Article 43: The unit where a food safety accident occurs shall immediately take control measures such as sealing the food, raw materials, tools, equipment, etc. that have caused or may cause the food safety accident, and report to the health administrative department of the county-level people's government within 2 hours from the time of the accident.

Article 44: Investigation of food safety accidents shall adhere to the principles of seeking truth from facts and respecting science, promptly and accurately identify the nature and causes of the accident, determine the responsibility for the accident, and propose corrective measures.

The departments involved in the investigation of food safety accidents should work together and cooperate with each other under the unified organization and coordination of the health administrative department to improve the efficiency of accident investigation and handling.

The investigation and handling methods for food safety accidents shall be formulated by the health administrative department of the State Council in conjunction with relevant departments of the State Council.

Article 45: Departments participating in the investigation of food safety accidents have the right to inquire about the situation related to the accident from relevant units and individuals, and request the provision of relevant information and samples.

Relevant units and individuals shall cooperate with the investigation and handling of food safety accidents, provide relevant information and samples as required, and shall not refuse.

Article 46: No unit or individual shall obstruct or interfere with the investigation and handling of food safety accidents.

Chapter 8 Supervision and Management

Article 47: The annual food safety supervision and management plan formulated by local people's governments at or above the county level in accordance with Article 76 of the Food Safety Law shall include the content of food sampling inspection. For specific populations such as infants, elderly people, and patients, sampling inspection should be strengthened as a key focus.

The agricultural administrative, quality supervision, industrial and commercial administrative, and food and drug supervision and management departments at or above the county level shall conduct sampling inspections in accordance with the annual food safety supervision and management plan. The cost of purchasing samples and inspection fees for sampling inspection shall be covered by the same level of finance.

Article 48: County level people's governments shall unify and coordinate the health administration, agricultural administration, quality supervision, industry and commerce administration, and food and drug supervision and management departments at their respective levels to supervise and manage food producers and operators within their administrative regions in accordance with the law; Food producers and operators with a high risk of food safety accidents should focus on strengthening supervision and management.

After the health administrative department of the State Council publishes food safety risk warning information, or receives food safety risk monitoring information notified by the health administrative department of the province, autonomous region, or municipality directly under the Central Government in accordance with Article 10 of these Regulations, the municipal and county-level people's governments with districts shall immediately organize their own health administrative, agricultural administrative, quality supervision, industrial and commercial administrative, and food and drug supervision and management departments to take targeted measures to prevent food safety accidents.

Article 49: The health administrative department of the State Council shall, based on disease information and supervision and management information, publish the list and testing methods of non food chemical substances and other substances that may be added or potentially added to food that may harm human health; The quality supervision, administration for industry and commerce, and national food and drug supervision and management departments of the State Council shall take corresponding supervision and management measures.

Article 50: Quality supervision, administration for industry and commerce, and food and drug supervision and administration departments may use rapid testing methods recognized by the State Council's quality supervision, administration for industry and commerce, and national food and drug supervision and administration departments to conduct preliminary screening of food in their food safety supervision and administration work; Food that may not meet food safety standards as indicated by preliminary screening results shall be inspected in accordance with the provisions of Article 60 (3) of the Food Safety Law. The preliminary screening results shall not be used as a basis for law enforcement.

Article 51: The information on daily supervision and management of food safety as stipulated in the second paragraph of Article 82 of the Food Safety Law includes:

（1） Implementation of administrative licensing in accordance with the Food Safety Law;

（2） List of food, food additives, and food related products ordered to cease production and operation;

（3） Investigating and punishing illegal activities in food production and operation;

（4） Special inspection and rectification work situation;

（5） Other food safety daily supervision and management information as stipulated by laws and administrative regulations.

If the information specified in the preceding paragraph involves the responsibilities of two or more food safety supervision and management departments, it shall be jointly announced by the relevant departments.

Article 52: The food safety supervision and management department shall, in accordance with Article 82 of the Food Safety Law, disclose information and provide explanations and clarifications on the potential hazards of food.

Article 53: Departments such as health administration, agriculture administration, quality supervision, industry and commerce administration, and food and drug supervision and management shall disclose their email addresses or phone numbers to accept inquiries, complaints, and reports; For inquiries, complaints, and reports received, responses, verifications, and handling shall be made in accordance with Article 80 of the Food Safety Law, and the situation of inquiries, complaints, reports, and responses, verifications, and handling shall be recorded and saved.

Article 54: The industrial and information technology, commerce and other departments of the State Council shall formulate development plans and industrial policies for the food industry in accordance with their responsibilities, take measures to promote industrial structure optimization, strengthen guidance on the construction of the integrity system in the food industry, and promote the healthy development of the food industry.

Chapter 9 Legal Liability

Article 55: If the production and operation conditions of food producers and operators change and they fail to handle it in accordance with the provisions of Article 21 of these Regulations, the relevant competent department shall order them to make corrections and give a warning; Those who cause serious consequences shall be punished in accordance with Article 85 of the Food Safety Law.

Article 56: If a catering service provider fails to formulate and implement raw material procurement control requirements in accordance with the provisions of Article 31, Paragraph 1 of these Regulations, it shall be punished in accordance with Article 86 of the Food Safety Law.

If a catering service provider fails to inspect the food and raw materials to be processed in accordance with the provisions of Article 31, paragraph 2 of these Regulations, or processes or uses them despite discovering spoilage or other sensory abnormalities, they shall be punished in accordance with Article 85 of the Food Safety Law.

Article 57: Anyone who falls under any of the following circumstances shall be punished in accordance with Article 87 of the Food Safety Law:

（1） Food production enterprises that fail to establish and implement food safety management systems in accordance with Article 26 of these Regulations;

（2） Food production enterprises fail to formulate and implement production process control requirements in accordance with Article 27 of these Regulations, or fail to take corrective measures in accordance with regulations when there are situations in the food production process that do not meet control requirements;

（3） Food production enterprises that fail to record the safety management of the food production process and keep relevant records in accordance with Article 28 of these Regulations;

（4） Enterprises engaged in food wholesale business fail to record, preserve sales information or retain sales receipts in accordance with Article 29 of these Regulations;

（5） Catering service providers who fail to regularly maintain, clean, and calibrate their facilities and equipment in accordance with the provisions of Article 32, Paragraph 1 of these Regulations;

（6） Catering service providers who fail to clean and disinfect tableware and drinking utensils in accordance with the provisions of Article 32, paragraph 2 of these Regulations, or use tableware and drinking utensils that have not been cleaned and disinfected.

Article 58: If food additives that do not comply with the provisions of Article 40 of these Regulations are imported, the illegally imported food additives shall be confiscated by the entry-exit inspection and quarantine institutions; If the value of illegally imported food additives is less than 10000 yuan, a fine of not less than 2000 yuan but not more than 50000 yuan shall be imposed; For goods with a value of over 10000 yuan, a fine of not less than 2 times but not more than 5 times the value of the goods shall be imposed.

Article 59: If a medical institution fails to report relevant disease information in accordance with the provisions of Article 8 of these Regulations, the health administrative department shall order it to rectify and give a warning.

Article 60: If a unit that has a food safety accident fails to take measures and report in accordance with Article 43 of these Regulations, it shall be punished in accordance with Article 88 of the Food Safety Law.

Article 61: If local people's governments at or above the county level fail to fulfill their statutory responsibilities for food safety supervision and management, and major food safety accidents occur in their administrative areas, causing serious social impact, the directly responsible supervisors and other directly responsible personnel shall be given disciplinary actions such as major demerit, demotion, dismissal or expulsion in accordance with the law.

If the health administration, agricultural administration, quality supervision, industry and commerce administration, food and drug supervision and management departments or other relevant administrative departments at or above the county level fail to fulfill their statutory responsibilities for food safety supervision and management, fail to conduct daily supervision and inspection, abuse their power, neglect their duties, engage in favoritism and fraud, the directly responsible supervisors and other directly responsible personnel shall be given a major demerit or demoted according to law; Those who cause serious consequences shall be subject to dismissal or expulsion; The main person in charge should take responsibility and resign.

Chapter 10 Supplementary Provisions

Article 62: The meanings of the following terms in these Regulations:

Food safety risk assessment refers to the scientific evaluation of the potential adverse effects of biological, chemical, and physical hazards in food and food additives on human health, including hazard identification, hazard characterization, exposure assessment, and risk characterization.

Catering services refer to the service activities of providing food and consumption venues and facilities to consumers through instant production and processing, commercial sales, and service-oriented labor.

Article 63: Quality and safety risk monitoring and risk assessment of edible agricultural products shall be conducted by the agricultural administrative department of the people's government at or above the county level in accordance with the provisions of the Agricultural Product Quality and Safety Law of the People's Republic of China.

The supervision and management of food at border ports shall be implemented by the entry-exit inspection and quarantine institutions in accordance with the provisions of the Food Safety Law, this Regulation, and relevant laws and administrative regulations.

The food and drug regulatory authorities shall strictly supervise foods claiming to have specific health functions, and specific measures shall be formulated separately by the State Council.

Article 64: This regulation shall come into effect from the date of its promulgation.