The "Notice" requires food safety supervision departments at all levels to supervise catering service units, especially catering service units that operate hot pot, boiled fish, and fried dishes that use a large amount of edible oil, to strictly implement the main responsibility for food safety; and to strictly implement supervision Responsibilities, strengthen risk prevention and control and investigation of hidden dangers; regard edible oil used by catering service units as the key species for supervision and sampling; also make full use of various media such as radio, television, Internet, newspapers and periodicals, and increase food safety laws and regulations and healthy oil use The propaganda of knowledge improves the operators’ awareness of law-abiding operations and consumers’ awareness of food safety.

The "Notice" also emphasized that the waste oil will be treated with a "zero tolerance" attitude, one of which is discovered, one is investigated, and the other is exposed, and the clues of suspected crimes found shall be notified in a timely manner and transferred to the public security organs for criminal responsibility; a reward reporting system is also implemented , Encourage catering practitioners to review the "hidden rules" of the industry, encourage consumers to report, and create a good atmosphere of national supervision and social governance.

The full text of the "Notice" is as follows:

The Food and Drug Administration of all provinces, autonomous regions, and municipalities directly under the Central Government, and the Food and Drug Administration of Xinjiang Production and Construction Corps:

In order to implement the "Opinions of the General Office of the State Council on Further Strengthening the Governance of Waste Oil" (Guobanfa [2017] No. 30), further urge catering service units to fulfill their main responsibilities, and investigate the purchase, storage and use of food by catering service units The hidden dangers of oil food safety, severely crack down on illegal recycling and use of waste oil, and effectively guarantee the food safety of the people. The relevant requirements are hereby notified as follows:

1. Supervise and urge catering service units to implement their main responsibilities

Food safety supervision departments at all levels should supervise catering service units, especially catering service units that operate hot pot, boiled fish, and fried dishes that use large amounts of edible oil, to strictly implement the main responsibility for food safety. First, we must strictly control the procurement, purchase edible oil from qualified suppliers, strictly implement the purchase inspection and procurement record system, and gradually realize the designated procurement of pre-packaged edible oil and hot pot bottom materials. Second, we must strictly control storage, store edible oil in accordance with storage requirements, prevent deterioration due to improper storage, and promptly dispose of expired edible oil. Third, we must strictly control the use, use edible oil in accordance with the specifications of dish preparation, and purchase and use edible oil to achieve material balance. Catering service units are strictly prohibited from recycling hot pot, boiled fish and other vegetable oils and base material processed foods; it is strictly prohibited to purchase, recycle, and use kitchen waste oil and kitchen waste as raw materials to process edible oil and food.

2. Strengthen daily supervision and case investigation

Food safety supervision departments at all levels must strictly implement supervision responsibilities and strengthen risk prevention and control and hidden danger investigation. First, we must focus on inspections of various types of catering service units, edible oil purchases, certificates, inspections and registrations, and the disposal of waste grease from kitchens. Second, we must carry out in-depth investigations, severely crack down on illegal activities such as procurement, recycling, and use of "waste oil", and strictly control the flow of "waste oil" into catering service units. Third, we must find out the illegal facts as soon as possible for the problems found in special governance, supervision and inspection, and public reports, and deal with them seriously in accordance with the law. With a "zero tolerance" attitude, they should be discovered, investigated and dealt with, and exposed. Fourth, it is necessary to strengthen coordination and cooperation with the local public security departments, and find the purchase of processed foods that use "waste oil", "shui oil", "special catering oil" without a clear source and qualification certificate, trace the source, and promptly find the suspected criminal clues Report and transfer to public security organs for criminal responsibility.

3. Strengthen supervision, random inspection and information release

Food safety supervision departments at all levels shall take the edible oil used by catering service units as the key species for supervision and sampling, and list catering service units such as hot pot restaurants, which are complained by the masses and the public opinion and media are concerned, as the key sampling objects. In the sampling plan, edible oil and its quality and safety indicators are listed as regular sampling products and items, and edible oil supervision, sampling and risk monitoring are carried out in a targeted manner. Strictly investigate and deal with problematic products and problem units in accordance with the law, and promptly disclose supervision and sampling information and punishment information.

Fourth, strengthen public opinion guidance and social supervision

Food safety supervision departments at all levels should make full use of various media such as radio, television, Internet, newspapers and periodicals to increase the publicity of food safety laws and regulations and healthy oil knowledge, and improve the law-abiding business awareness of operators and the food safety awareness of consumers . A batch of typical cases of illegal purchase and use of unqualified edible oil were exposed in time to play a deterrent effect. Unblock complaints and reporting channels, implement a rewarded reporting system, encourage catering practitioners to check and hold "hidden rules" issues, encourage consumers to report, and create a good atmosphere of national supervision and social governance.

All localities are requested to report the special supervision work to the Second Department of Food Supervision of the State Administration of Art before October 30, 2017.

Contact person: Zhai Qiangwei (010-88331191)