Guidelines

Catering
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1. Catering Management Regulations
 
1.1 Catering management is based on relevant national food safety laws and regulations, aiming to ensure the dining safety of participants;
 
1.2 The catering supply of Nanning International Convention and Exhibition Center (referred to as NICEC hereinafter) implements the unified hall management. According to the catering demand of exhibition and conference, the NICEC will arrange catering venues reasonably, select catering suppliers and provide catering services.When providing catering services, NICEC selects food and beverage suppliers and backup ones registered and approved by Nanning Food Safety Administration, while other catering units are not allowed to run catering business in NICEC without authorization;
 
1.3 Catering suppliers shall abide by the following regulations:
 
1.3.1 Catering units must have the legal business qualifications stipulated by the country and Nanning City, as well as the hygienic license, and go through the relevant approval procedures at the Institute of Public Health Supervision of Nanning;
 
1.3.2 The catering unit must obtain the consent of the NICEC, sign an agreement, and pay the relevant fees for cleaning, utilities before entering the building line of the exhibition hall for business.
 
1.3.3 It is necessary to strictly abide by the requirements of various laws and regulations of the Food Safety Law of the People's Republic of China, to establish a food safety accountability system, to improve food safety operating procedures, and ensure the safety of exhibition catering and other catering activities. In case of customer complaints, food safety liability accidents, and so on, the catering service provider must rectify in time and take primary responsibility;
 
1.3.4 A catering unit provide fixed-point services according to the requirements of NICEC, and operate in a standardized and legal manner. The service types and prices must be agreed by NICEC. If it exceeds the scope of business, NICEC has the right to request immediate correction. If the catering unit does not make correction as requested, the service qualification will be canceled;
 
1.3.5 Catering units should formulate contingency plans for possible food poisoning and other related emergencies;
 
1.3.6 Catering units must keep the area agreed in the contract clean and hygienic, and use non-toxic, harmless and clean catering utensils;
 
1.3.7 Catering units are responsible for the safety of their business premises. They need to designate a person in charge of fire safety and security to actively cooperate with NICEC in relation to fire safety, public security and other safety management. They must abide by the management regulations and relevant requirements of the halls and accept the supervision of the competent department of NICEC. NICEC regularly conducts surveys on the satisfaction of catering services and safety and health work, and conducts assessments on each catering unit based on the survey results.

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