Chongqing releases new regulations for food delivery services, requiring businesses that do not have dine-in options to display the food processing process in real-time.

On June 23, the Chongqing Market Supervision Bureau released the "Group Standard for the Operation and Service Specification of Takeaway without Dining-In", which is the first group standard in the country focusing on the full chain service of takeaway without dining-in. In response to relevant issues, the standard specifies various aspects of the operation and service of takeaway without dining-in. Specifically, the standard regulates the industry terminology, clarifies the definitions of key terms such as takeaway without dining-in and food safety seals. It also defines the entry threshold for enterprises, stipulating that takeaway without dining-in merchants must have food business permits, open kitchens, and other basic qualifications, and establish a digital food safety traceability system. Regarding the operating premises, the standard explicitly requires merchants to have processing facilities that are suitable for their scale of operation, with a layout that is reasonable and allows for the public display of the food processing process online. In terms of food processing and production, merchants are required to strictly implement the system of verifying and keeping records of food raw material purchases to ensure traceability and reliable quality of raw materials. During the processing process, they must follow basic principles such as keeping raw and cooked food separate, ensuring thorough cooking, and regulating the use of food additives. The standard also strengthens the responsibilities of operators, specifying that operators of takeaway without dining-in must disclose relevant licensing information etc., and show the food processing process to consumers in real time, accepting social supervision. In the delivery process, it is required to strengthen the food safety training and management of delivery personnel, take effective protective measures during delivery to ensure that the food is not contaminated, control delivery time reasonably, and ensure the temperature and quality of the food. Additionally, the standard clarifies the responsibilities of online food service platforms, requiring strict examination of the business licenses and food business permits of registered operators, ensuring the authenticity of the information on the permits regarding the operating premises, and providing technical support for platform data integration to meet the digital supervision data requirements of regulatory authorities.