In order to implement the spirit of the Notice of Jiaozuo Municipal People's Government on Establishing a Joint Conference System for Food Safety in Catering Services in Jiaozuo City (No.Jiao [201]100), strengthen the food safety work in enterprise canteens and ensure the food safety of employees, the relevant requirements are hereby notified as follows:
First, strengthen daily supervision and completely eliminate potential safety hazards.
All units should further enhance their overall awareness and sense of responsibility, put the safety of enterprise canteens in a prominent position, adhere to the policy of prevention first and comprehensive management, and earnestly strengthen daily supervision. Strengthen food safety in accordance with the Code of Practice for Food Safety in Catering Service Industry
All work to ensure the safety and control of key links such as food procurement, processing, supply and storage. The person in charge of each unit is the first person in charge of food safety in the unit, so it is necessary to strengthen the food safety management of enterprise canteens and clarify the responsibilities of employees in each position; It is necessary to strengthen food safety knowledge and skills training and further strengthen food safety awareness; Establish health management files for employees and obtain health certificates before taking up their posts.
Two, strict management of food additives, crack down on illegal addition.
All units shall, in accordance with the requirements of the Emergency Notice of the State on Strictly Combating the Special Work of Illegal Addition and Abuse of Food Additives, organize responsible persons to implement the spirit of the document, earnestly implement the main responsibility, strictly prohibit the purchase and use of food seasonings and food additives without legal production qualifications and irregular labels, and severely crack down on illegal addition and abuse of food additives according to law.
Three, strict reporting system, do a good job of emergency disposal.
All units should establish and improve the food poisoning accident reporting system. Enterprises with food poisoning shall report to the food safety supervision department in a timely manner and report to the Municipal Bureau of Industry and Information Technology in accordance with the time and manner specified in the Notice on Strengthening the Information Reporting of Food Poisoning in Catering Services. It is necessary to effectively implement the responsibility of information submission, unblock the channels of information submission, do a good job in information submission, improve the construction of emergency system for food poisoning incidents, and continuously improve emergency response capabilities.
Four, strengthen organizational leadership, strictly implement the responsibility system.
The person in charge of the unit is the person in charge of safety of the unit. All units should set up a special organization composed of main leaders to take charge of food safety, put food safety on the important agenda, especially standardize the contract management of enterprise canteens and incorporate food safety into the contract.
Ensure the important contents of the contract, strengthen supervision and inspection, and strictly manage. For all links that may lead to food safety accidents, it is necessary to decompose the responsibility to people layer by layer, check the internal canteen regularly, and rectify the problems in time to ensure the safety of employees' dining.
20 1 1 August 10.
Keywords: Notice on Food Safety issued by Jiaozuo Bureau of Industry and Information Technology Office on August 20th110.
Notice on Strengthening the Construction of Staff Canteen [Article 2]
In order to strengthen the dining management of the staff canteen, standardize the dining behavior and ensure the health of the staff, the following regulations are formulated, please follow them.
1. Dining time: before 8:20 breakfast;
/kloc-Chinese food after 0/2: 00.
Diners should fill meals and cook according to their appetites and preferences to avoid waste.
3. When eating in the canteen, leftovers, leftovers and napkins shall not be piled up on the dining table, and they shall be poured into the designated bucket and must be cleaned up.
4. I hope all the dining staff will strongly support the work of the canteen and maintain the environmental sanitation inside and outside the canteen.
The above regulations, canteen staff and all people who eat in the canteen must consciously abide by and supervise each other to create a clean, tidy, hygienic and orderly living environment.