The State Administration of Market Supervision recently issued the Provisions on the Supervision and Administration of Enterprises Implementing the Responsibilities of Food Safety Subjects (hereinafter referred to as the "Provisions"), requiring food production and operation enterprises to establish and improve the food safety management system and provide food safety officers. Food production and operation enterprises with a certain scale shall be equipped with food safety officers and food safety directors at the same time. If the food safety director and food safety officer find the potential risk of food safety accidents, they should put forward veto suggestions such as stopping relevant food production and operation activities. The Provisions shall come into force as of November 1, 2022. The Regulations clearly stated that food production and operation enterprises should be equipped with at least one food safety officer; The headquarters of special food production enterprises, large and medium-sized food production enterprises, large and medium-sized catering service enterprises and chain catering enterprises, large and medium-sized food sales enterprises and chain sales enterprise headquarters, cafeterias of kindergartens with more than 300 diners, school cafeterias with more than 500 diners, or units with more than 1000 diners shall be equipped with food safety directors according to law while providing food safety officers. The food safety director and food safety officer can be full-time or part-time personnel. The Regulations require that enterprises should establish a food safety responsibility system in which the main person in charge takes overall responsibility and the food safety director and food safety officer are responsible at different levels; Establish a dynamic management mechanism based on food safety risk prevention and control, develop a food safety risk control list, and establish and improve the daily control, weekly inspection, and monthly scheduling mechanisms. Daily control refers to the daily inspection by the food safety officer according to the risk control list. Weekly inspection refers to the weekly inspection by the food safety director or food safety officer to check the risks, analyze, study and judge, and solve problems. Monthly scheduling refers to the monthly debriefing by the main person in charge of the enterprise. (Outlook New Times)