The procurement of food ingredients should be evaluated based on the product’s identity, intended use, and supplier documentation. It is recommended to verify product labels, specifications, batch test reports, and applicable requirements for each specific variety.

During acceptance inspection, pay attention to the product name and specifications, packaging integrity, lot number, production date, shelf life, transportation and storage conditions, as well as appearance and relevant quality indicators. Sensory inspection cannot replace necessary physical, chemical, or microbiological testing.

The specific inspection items, sampling methods, and acceptance criteria shall be determined based on the product characteristics, applicable standards, and mutual agreement between the parties. Where food additives are involved, the scope of use and usage levels in the target food product shall also be verified.