Recently, the State Food and Drug Administration issued the "Notice of the General Office of the Administration on Further Strengthening the Supervision and Management of Edible Oil Food Safety in Catering Service Units" (hereinafter referred to as the "Notice"), which will severely crack down on the illegal recycling and use of waste oil crimes to effectively protect the people's food safety.

The Notice requires food safety regulatory authorities at all levels to urge catering establishments, especially those serving hot pot, boiled fish, and fried dishes that use large amounts of cooking oil, to strictly fulfill their primary responsibility for food safety. They must also strictly enforce their supervisory responsibilities, strengthen risk prevention and control, and identify potential hazards. The edible oils used by catering establishments should be a key focus for random inspections. Furthermore, the Notice requires that all media, including radio, television, the internet, and newspapers, be fully utilized to increase publicity of food safety laws and regulations and information on healthy oil usage, raising awareness among operators of law-abiding practices and among consumers of food safety.

The Notice also emphasizes a "zero tolerance" approach to gutter oil. Any discovery will be investigated, punished, and exposed. Any suspected criminal activity will be promptly reported and transferred to public security organs for criminal prosecution. A reward-based reporting system will be implemented to encourage catering practitioners and consumers to report violations of "hidden rules" in the industry, fostering a positive atmosphere of public oversight and shared governance. The full text of the "Notice" is as follows:

To all provincial, autonomous regional, and municipal food and drug administrations, and the Xinjiang Production and Construction Corps Food and Drug Administration:

To implement the "Opinions of the General Office of the State Council on Further Strengthening the Efforts to Address Gutter Oil" (Guobanfa [2017] No. 30), we will further urge catering service providers to fulfill their primary responsibilities, investigate food safety risks associated with their purchase, storage, and use of edible oil, severely crack down on the illegal recycling and use of waste oil, and effectively safeguard the public's food safety. The relevant requirements are hereby notified as follows:

1. Urge Catering Service Providers to Fulfill Their Primary Responsibilities

Food safety regulatory authorities at all levels should urge catering service providers, especially those serving hot pot, boiled fish, and fried dishes that consume large amounts of edible oil, to strictly fulfill their primary responsibilities for food safety. First, they must strictly control procurement, purchase edible oil from qualified suppliers, strictly implement incoming inspection and purchase record systems, and gradually implement designated procurement of pre-packaged edible oil and hot pot bases. Second, strict storage controls must be implemented. Cooking oil must be stored according to storage requirements to prevent spoilage due to improper storage, and expired cooking oil must be disposed of promptly. Third, strict usage controls must be implemented. Cooking oil must be used according to recipe specifications, and the purchase and use of cooking oil must be balanced. Catering establishments are strictly prohibited from recycling oils and bases used in hot pot and boiled fish dishes for food processing. The purchase, recycling, or use of waste cooking oil and cooking waste as raw materials for cooking oil and food processing is strictly prohibited.

Second, Strengthen Routine Supervision and Case Investigation

Food safety regulatory authorities at all levels must strictly enforce their supervisory responsibilities and strengthen risk prevention and control and hazard detection. First, they must focus on inspecting all types of catering establishments, including the processing of certificates and invoices for cooking oil procurement, the verification and registration process, and the disposal of waste cooking oil. Second, they must conduct in-depth inspections, severely crack down on the illegal purchase, recycling, and use of "gutter oil," and strictly control the flow of "gutter oil" into catering establishments. Third, we must promptly investigate and clarify any violations discovered through special campaigns, oversight and inspections, and public reports. We must handle them strictly in accordance with the law, maintaining a zero-tolerance policy and exposing every instance of violation. Fourth, we must strengthen coordination and collaboration with local public security and other departments. If we discover the purchase and use of "gutter oil," "swill oil," or "specialized catering oil" without a clear source and certification for food processing, we must trace the source and promptly report any suspected criminal activity to public security organs for criminal prosecution.

Third, Strengthen Supervision and Random Inspections and Information Release

Food safety regulatory authorities at all levels should prioritize edible oils used in catering establishments for supervision and random inspections, and specifically target hot pot restaurants and other catering establishments that have received public complaints and media attention. In their random inspection plans, edible oils and their quality and safety indicators should be regularly inspected, and targeted supervisory inspections and risk monitoring should be conducted. Problem products and businesses should be severely investigated and punished in accordance with the law, and information on supervision and random inspections and penalties should be promptly disclosed.

IV. Strengthen Public Opinion Guidance and Social Oversight

Food safety regulatory authorities at all levels should fully utilize various media, including radio, television, the internet, and newspapers, to intensify the dissemination of food safety laws and regulations and information on healthy oil usage, raising awareness among businesses of law-abiding operations and consumers of food safety. They should promptly expose a number of typical cases of illegal purchase and use of substandard edible oils to serve as a deterrent. They should also facilitate channels for complaints and reports, implement a reward-based reporting system, encourage catering practitioners to expose industry "hidden rules," and encourage consumers to report violations, thereby fostering a positive atmosphere of public oversight and shared governance.

All localities are requested to submit reports on their special regulatory work to the Second Department of Food Safety Supervision of the General Administration of Market Regulation by October 30, 2017.

Contact: Zhai Qiangwei (010-88331191)