The core and foundation of establishing food safety traceability system in food production and operation enterprises is to record the whole process of quality and safety information.
(a) the basic information that food production enterprises should record
1. Product information. An enterprise shall record the relevant information of the food it produces, including the product name, implementation standards and standard contents, ingredients, production technology, labels, etc. When the situation changes, record the time and content of the change. The food labels used shall be filed at the same time.
2. Information of raw and auxiliary materials. An enterprise shall establish a record system for incoming inspection of food-related products such as food raw materials, food additives and food packaging materials, truthfully record the names, specifications, quantities, production dates or production batch numbers, shelf life, purchase dates, names, addresses, names and contact information of suppliers of raw and auxiliary materials, and keep relevant vouchers. According to the actual situation, enterprises should, in principle, ensure that records are traced back to the direct source of raw and auxiliary materials before and the direct receiver of products after, and encourage the traceability chain to extend to the upstream supply of raw and auxiliary materials and the sales of downstream products.
3. Production information. The enterprise shall record the quality and safety control information of the production process. It mainly includes: first, information on warehousing, storage, warehousing, production and use of raw and auxiliary materials; Second, the production process related information (including process parameters, environmental monitoring, etc. ); The third is related information such as warehousing, storage, warehousing and sales of finished products; Fourth, the production process inspection related information, mainly including product inspection batch number, inspection date, inspection method, inspection results and inspectors, including original inspection data and saved inspection reports; Fifth, the information about the ex-factory products, including name, specification, quantity, production date, production batch number, inspection certificate, sales date, contact information, etc.
Enterprises shall, according to the raw and auxiliary materials, production technology and product characteristics of different types of food, determine the specific information content to be recorded as the control standard of enterprise production process, and strictly implement it in the production process. When an enterprise adjusts the relevant contents, it shall record the relevant information of adjustment. The storage of raw and auxiliary materials, semi-finished products and finished products shall comply with relevant laws, regulations and standards. If it needs to be stored under cold storage, freezing or other special conditions, the relevant information of storage should also be recorded.
4. Sales information. An enterprise shall establish a record system for ex-factory food inspection, check the inspection certificate and safety status of ex-factory food, truthfully record the name, specification, quantity, production date or production batch number, shelf life, inspection certificate number, sales date, name, address, name and contact information of the buyer, and keep relevant vouchers.
5. Equipment information. An enterprise shall record information on materials, procurement, design, installation, use, monitoring, control, cleaning, disinfection and maintenance of equipment related to the food production process, and associate it with the corresponding production process information to ensure that the equipment is clearly used and conforms to relevant regulations.
6. Facility information. The enterprise shall record the facilities information related to food production technology, including the basic information of raw and auxiliary materials storage workshop, pretreatment workshop (depending on whether the technology is single), production workshop, packaging workshop (depending on whether the technology is single), finished product warehouse, inspection room, water supply, drainage, cleaning and disinfection, waste storage, ventilation, lighting, warehousing, temperature control and other facilities, as well as the related management, use, maintenance and maintenance.
7. Personnel information. The enterprise shall record the training, qualification, entry, grouping, on-the-job and health information of the relevant personnel in the food production process, and associate it with the performance information of the corresponding production process, in line with relevant regulations. Clarify the responsibilities of personnel, including quality and safety management, raw and auxiliary materials procurement, technology, production operation, inspection, warehousing and other different posts and different links, effectively implement the responsibilities to specific personnel in specific positions, and record the performance of responsibilities. According to the characteristics of different types of food production enterprises, determine the key positions and focus on recording the relevant information of the person in charge.
8. Recall information. The enterprise shall establish a recall record management system, truthfully record the name, batch, specification, quantity, source, recall reason, recall situation, subsequent rectification plan, risk control and harm of the recalled food, and keep relevant vouchers.
9. Destroy information. An enterprise shall establish a working mechanism for handling recalled food, and record information such as the time, place, personnel, and handling methods for harmless handling and destruction of recalled food. Where the food and drug supervision department implements on-site supervision, it shall also record the basic information of the relevant supervisors and keep relevant vouchers. If an enterprise can take remedial measures to continue sales according to law, it shall record the time, place, personnel, handling methods and other information of taking remedial measures, and keep relevant vouchers.
10. Complaint. Enterprises should establish a customer complaint handling mechanism, truthfully record the written or oral opinions and complaints about food safety, disposal and other information put forward by customers, and save relevant vouchers.
(2) Basic information that a sales enterprise should record.
1. Purchase information. An enterprise shall establish a record system for incoming goods inspection, check the supplier's license and food factory inspection certificate or other qualified certificates, truthfully record the origin, name, specification, quantity, production date or production batch number, shelf life, purchase date, supplier's name, address, name and contact information of food, and keep relevant vouchers.
A food business enterprise that implements a unified distribution business model may uniformly check the supplier's license and food certificate by the enterprise headquarters, and record the incoming inspection information.
Edible agricultural products sales enterprises shall establish an inspection record system for edible agricultural products. Preservatives, preservatives and other food additives and other food-related products and packaging materials used in packaging, preservation, storage and transportation shall conform to the national standards for food safety, truthfully record the origin, name, quantity, purchase date, supplier name, address, name and contact information of edible agricultural products, and keep relevant vouchers.
2. Store information. Enterprises shall store food in accordance with the provisions on ensuring food safety, regularly check the stored food, promptly clean up the food that has deteriorated or exceeded its shelf life, truthfully record the relevant information stored and keep relevant vouchers.
Food storage shall comply with the provisions of relevant laws, regulations and standards. If it needs to be stored under cold storage, freezing or other special conditions, the relevant information of the storage process shall also be recorded.
When storing bulk food, food business operators shall indicate the origin, name, production date or batch number, shelf life, producer name and contact information of the food at the storage place.
3. Sales information. Enterprises engaged in the wholesale of food and edible agricultural products shall establish a food sales record system, truthfully record the origin, name, specification, quantity, production date or production batch number, shelf life, sales date, name, address, name and contact information of the purchaser of the wholesale food, and keep relevant vouchers.
When selling bulk food, a food trading enterprise shall indicate the origin, name, production date or batch number, shelf life, name, address, name and contact information of the producer and operator of bulk food on the container and outer packaging of bulk food. Bulk food is mixed from different prepackaged foods, and the variety and proportion of the mixture shall be recorded.