Food hygiene management system (enterprise)
According to the Food Safety Law and relevant national laws, regulations and rules, our company has formulated the following food hygiene management system:
I. Post responsibility system
1. Responsibilities of person in charge: Take full responsibility for the operation of food; Responsible for establishing and perfecting the quality management system, strengthening the quality education for enterprise operators, and ensuring the implementation of quality management policies and quality objectives. Regularly carry out quality education and training, and organize a physical examination for all staff every year.
2. Responsibilities of managers: directly responsible for food safety management; Do a good job in cleaning the business premises and warehouses on time to ensure that the operating conditions and storage facilities of food are safe, harmless and pollution-free; Establish and manage employee health files, be responsible for arranging employee health examination every year, and supervise and inspect employees to maintain daily personal hygiene; Responsible for monitoring the temperature and humidity of business premises and warehouses within the specified range to ensure the quality of food; Problems that may affect food safety should be solved immediately or reported to the person in charge.
3. Job responsibilities of purchasing and selling personnel: It is strictly forbidden to purchase foods prohibited from being marketed by laws and regulations; It is strictly forbidden to purchase food from enterprises with incomplete licenses; Carefully check the supplier's business license, food production license or food circulation license, food certificate, etc. When buying goods; Ensure that the food sold is within the shelf life, and regularly check the appearance and shelf life of the food sold, and immediately take it off the shelf when problems are found, and report it to the food safety management personnel.
Second, the employee health management system
1, all personnel engaged in food business must obtain pre-job hygiene knowledge before they can take up their posts, and those engaged in direct food import must obtain health certificates, and conduct annual health examination and regular training on food hygiene and related health laws and regulations and business skills.
2. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food safety shall not engage in direct contact with imported food.
3, pay attention to personal hygiene, do personal appearance clean and tidy. When on duty, you must wear uniform and clean work clothes, and change clothes frequently to keep them clean and tidy. Chewing gum, eating and smoking are not allowed in the workplace. Personal belongings must be stored in the designated area or locker room, not in the work area.
Third, the sales management system
1, the business premises shall keep a specified distance from toxic and harmful sites and other pollution sources, and set up closed garbage containers, remove garbage in time, and do a good job of preventing dust, flies and rats to ensure a clean and tidy environment.
2. The food circulation license and business license shall be hung in an eye-catching position in the business premises. It has a food hygiene management organization and organizational structure, and is equipped with professional trained full-time food safety management personnel.
3. The food display facilities are reasonable, the food business areas are delineated, and food and non-food are stored separately; Do not sell toxic and harmful, "three noes" and untested or unqualified food. Make sure the appearance of food is clean. If the food is found to be beyond the shelf life, damaged, bitten by rats, damp, moldy, rusty, etc., it should be handled in time.
4, bulk food sales must be based on the principle of "separation of raw and cooked", the establishment of bulk food sales area. Equipped with enough containers according to the varieties sold, and meet the sanitary conditions. Directly imported bulk food should be covered with dust-proof materials. A "bulk food identification card" should be set up in a prominent position of food containers or isolation facilities to identify the name of food, ingredient list, production date, shelf life, storage conditions, eating methods, names of producers and operators and contact information, so as to achieve "one card for one product, and corresponding goods and cards". There must be a special person in charge of selling directly imported bulk food, providing consumers with sorting and packaging services and providing consumers with small packages that meet the hygiene requirements. Wear work clothes, masks, gloves and hats when operating, and use special tools to pick up goods.
5, fresh food sales should be equipped with shelves, heat preservation cabinets, refrigerators and freezers and other display facilities, equipped with qualified testing equipment.
6. A pre-entry room should be set up at the entrance of the cooked food sales room, and facilities for changing clothes, washing hands and disinfection should be set up, and non-manual faucets should be used. Equipped with effective air disinfection facilities, food refrigeration facilities and special tools, food should be covered with dust-proof materials.
Fourth, the warehouse management system
1, the food warehouse must be dedicated, and other sundries and toxic and harmful substances shall not be stored. Designate a person to be responsible for management, and establish and improve the warehousing registration system. When food and food raw materials are put into storage, the warehouse keeper should check their quality and quantity, and record the name, quantity, origin, purchase date, production date, shelf life and packaging of the products in storage in detail, and store them according to the storage time. Food that fails the sensory inspection shall not be put into storage. There is a temporary counter for unsafe food and a record book.
2, food warehouse should have good ventilation, maintain the required temperature and humidity in the warehouse, to prevent food from mildew and insects. The storage of fresh food should be equipped with necessary low-temperature storage equipment, including cold storage (cabinet) and freezer (cabinet). Do a good job in dust prevention, fly prevention, rat prevention and moisture prevention, regularly clean the periphery of the warehouse, and eliminate toxic and harmful pollution sources and breeding grounds for ants and flies.
3, food storage isolation platform and shelves, more than 30 cm away from the wall, the bottom of the isolation ground more than 40 cm. Food should be classified and stored in accordance with the principle of first in first out and separation of raw and cooked food, and clearly marked.
V. Pest control system
1. Rodenticide shall not be used in food sales places, and a certain number of fly-killing lamps shall be equipped to ensure normal operation. Cooked food products sales room should be equipped with adequate and effective air disinfection facilities, regular disinfection.
2. Pest control should be carried out regularly to prevent pests from breeding. The use of pesticides to control pests and diseases should be carried out by special personnel in accordance with the prescribed methods of use. Insect control cannot be carried out during business hours, and protective measures should be taken for all kinds of food during implementation. Do not pollute food, food contact surface and packaging materials when using, and thoroughly clean all equipment, tools and containers after using.
Six, health inspection and reward and punishment system
1, health management is managed by leaders and special personnel, health examination and reward and punishment systems are formulated, and relevant personnel are organized to carry out health examination regularly or irregularly; Organize employees to learn health knowledge and relevant laws and regulations, and organize training and assessment, and the assessment results are linked to rewards and punishments.
2, health management personnel responsible for the implementation of the health management system, do business inspection before and after every day, inspection records are complete. Strict staff hygiene operation procedures, and gradually develop good personal hygiene habits and hygiene operation habits. If the problems found in the inspection have not been improved, they will be strictly dealt with according to the relevant reward and punishment system.
The above system development unit:
Person in charge (producer):
Date, month, 2000
Food management system (enterprise)
According to the provisions of the Food Safety Law and relevant national laws, regulations and rules, the following systems are formulated for the food management of our unit:
First, the incoming inspection system
1. Perform inspection obligations on purchased food according to laws, regulations and food safety standards, check the sensory quality of food, the producer, production date, shelf life, QS mark and other contents on the label, and check whether it is prohibited from being sold by relevant national laws and regulations; Check the supplier's license, business license and food certification documents. Where imported food is sold, the legal certificate of imported food shall be checked.
2. Those who enter shopping malls, supermarkets and grocery stores and hang the words "general distributor" and "general agent" must check whether they have legal and valid authorization documents and keep copies of the documents for future reference.
3, the implementation of a unified distribution management model of food enterprises, can be unified by the enterprise headquarters to check the supplier's license, business license and food certification documents, food purchase inspection records. The headquarters of the enterprise shall provide the incoming inspection certificate to its subordinate operators. For self-purchased foods other than unified distribution, a system of incoming inspection and record should be established.
Second, the system of obtaining certificates and tickets.
1. Ask for vouchers. When purchasing goods, ask for the supplier's business license, food circulation license or hygiene license, food production license and inspection certificate. The management of milk powder should approve the inspection report. A copy of the required certificate should be kept in a special file box for two years.
2. Ticket request: When purchasing, ask for the purchase ticket including name, specification, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date, etc. According to the notice of the industry and commerce department, after the "one-vote pass" is issued, ask for "one-vote pass".
Third, the purchase and sale ledger system
1, establish and improve the food purchase ledger system.
2, gradually improve the conditions, the implementation of electronic purchase ledger, truthfully record the food name, specifications, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date and other content. When the conditions are not ripe, paste the purchase ledger in writing, that is, designate a special person to classify the requested purchase bills ("one-ticket pass" after use) into suppliers, paste them on the purchase ledger in turn, and keep them in the business premises for at least two years for consumers to inquire and relevant departments to check.
Four, unqualified food delisting system
1. If it is found or known that the food it operates does not meet the food safety standards, it shall immediately stop the operation, take it off the shelf and store it separately, notify the relevant producers, operators and consumers, record the situation of stopping the operation and notification, and report the relevant situation to the administrative department for industry and commerce in the jurisdiction. After receiving the notice from the relevant regulatory authorities about the delisting of unqualified food, it shall immediately deal with it in accordance with the above provisions and assist food producers to implement the food recall system.
2. Regularly inspect the stored and sold food, check the production date, shelf life, production license and other label contents of the food, promptly clean up the food that has deteriorated and exceeded the shelf life and does not meet the food safety requirements, take the initiative to withdraw it from the market, and register it in the unqualified food delisting record book for future reference.
Verb (abbreviation of verb) consumer complaint handling system
1. Set up corresponding institutions and personnel in the business premises to handle consumer food complaints in the business premises. Provide relevant sales vouchers (invoices, credit cards) to consumers when providing food, and provide written vouchers when making special commitments.
2. When accepting a complaint, register the specific complaint contents and requirements of the consumer, record the complainant's name, address, postal code, contact information, date of food purchase, commodity name, brand, specification, quantity, measurement, price, damage, consumer's requirements and other related contents, and sign and seal by the complainant, and copy and file the vouchers and related materials provided by the complainant.
3. After accepting consumer food complaints, designate specific staff to investigate and deal with them, and shall not deliberately delay or unreasonably refuse. The person in charge of the investigation will first investigate the enterprise's own situation clearly and distinguish the responsibilities in combination with the complainant's opinions. If it is the responsibility of the operator, it shall return, exchange and compensate the consumer according to the regulations or the agreement with the consumer, and solve it to the consumer in time; Operators have no responsibility to explain clearly to consumers.
The above system development unit:
Person in charge (producer):
Date, month, 2000