A, employee health examination system and health file system
1, food business practitioners can only engage in food circulation business activities after obtaining health certificates, and conduct health checks every year;
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 hygiene shall not engage in direct contact with imported food.
3, employees are not allowed to smoke, eat food or engage in other activities that hinder food hygiene, personal clothing, medicines, cosmetics, etc. May not be stored in food business areas.
4. Record the health status of employees, establish employee health files, which shall be kept by special personnel and updated at any time, with a retention period of not less than 2 years.
Second, the food purchase inspection record system
1, in order to strengthen the food quality and safety management of this business unit and ensure the food quality and safety in the market, this system is specially formulated;
2. When purchasing food, truthfully record the purchase ledger: food name, purchasing time, specifications (varieties), quantity, supplier name and contact information, relevant inspection report time, food shelf life, etc.
3. The sales account shall truthfully record the name, sales time, specifications (varieties), quantity, buyer's name and contact information of the food sold. ;
4. The storage period of the purchase account and the sales account shall not be less than 2 years;
5. Paste purchase bills, invoices, inspection reports and other easily lost vouchers on the account in time after each purchase;
Third, the food delisting system.
1. This system is formulated according to Article 53 of the Food Safety Law of People's Republic of China (PRC);
2. The following foods should be removed from the list:
(1), food name, net content and solid content, producer's name and address, production date and shelf life, storage description, product implementation standard, production license number, quality grade, etc. Not clearly marked in a prominent position;
(two) the imported food does not have the name of the country or region of origin indicated in Chinese, and the name and address of the agent, importer or distributor registered in China according to law;
(3), beyond the shelf life or shelf life;
(4), sensory evaluation of corruption, rancidity, mildew, moth-eaten, unclean, mixed with foreign bodies or other abnormal sensory properties, which may be harmful to human health;
(five) the container packaging is dirty and seriously damaged, which does not meet the requirements of food hygiene;
(6) Unqualified food;
(7), doping, adulteration, shoddy, unqualified as qualified;
3. It is found that the above foods are automatically delisted;
4. After receiving the delisting notice from the administrative department for industry and commerce and relevant government departments, withdraw from the market in time;
5. Record the delisted food: time, food quantity, producer, place of origin and specifications, and promptly notify suppliers or producers to take away the food and make records;
6. Before the supplier or producer arrives, the delisted food shall be packaged and properly kept, and shall not be mixed with qualified food;
Four, cold chain sales management system
1. Foods that need to be refrigerated must abide by this system during transportation, storage and sales; 2, cold chain equipment must be dedicated, shall not be used for other purposes;
3, food in and out must establish a special account;
4. The food is stored in the cold chain system, and the packaged liquid food is stored at 2℃-8℃; 5. During food preservation, measure the food temperature 1 time every day after work and before work, and record the test results; 6. Cold chain equipment should be maintained frequently, and the refrigerator should be kept clean and tidy. If the frost temperature of refrigerator evaporator exceeds 4 hours, it should be defrosted and defrosted in time;
Five, food incoming inspection system
According to the provisions of Article 39 of People's Republic of China (PRC) Food Safety Law, this system is formulated:
1. Check the valid documents proving the legal qualification of suppliers, including business license, circulation license, production license, product inspection certificate, etc. ; Keep copies of business license, circulation license, production license and product inspection certificate;
2, each received a batch of goods, truthfully check the food name, specifications, quantity, production batch number, shelf life and other content;
3. Check the labels of prepackaged food:
(1), name, specification, net content and production date;
(2) List of ingredients or ingredients;
(3) The name, address and contact information of the producer;
(4) shelf life;
(5), product standard code; (6) storage conditions; (7) Common names of food additives used in national standards;
(8), production license number;
4. Truthfully record the contact information and purchase date of suppliers;
5, such as sales of imported food, check the legal proof of imported food; The labels of main and supplementary foods specially designed for infants and other specific groups should also indicate the main nutritional components and their contents.
According to the relevant provisions of the Food Safety Law of People's Republic of China (PRC) and the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC), and in combination with the actual situation of our company, the food safety training system for employees is formulated as follows:
1. Food operators must receive food safety knowledge training related to the Food Safety Law of People's Republic of China (PRC) and the Implementation Regulations of the Food Safety Law of People's Republic of China (PRC) before taking up their posts;
2, food business personnel training including the person in charge, food safety management personnel and food practitioners; 3. Organize regular training for food operators, formulate training plans, organize training once every quarter, and each training time shall not be less than 30 minutes, and make relevant training records;
4. Training content: People's Republic of China (PRC) Food Safety Law, People's Republic of China (PRC) Food Safety Law Implementation Regulations, People's Republic of China (PRC) Product Quality Law, Beijing Food Safety Management Regulations and other laws and regulations;
5. Newly recruited food operators must undergo training and assessment before they can take up their posts;
6, the establishment of employee training files, training time, content and other records.
Seven, food inspection, storage and transportation system
(A) food inspection system
1. Establish a food hygiene inspection and supervision team to carry out hygiene inspection and environmental hygiene inspection on the company regularly and irregularly;
2, the good food procurement, stock clearance, are not allowed to purchase moldy, toxic, harmful or unqualified unlicensed food, to ensure the health and safety of the food purchased;
3. Stored foods should be kept fresh in cold storage, and foods that don't need to be kept fresh should be separated from the ground, sorted and stacked neatly, used before use, and checked for deterioration before use;
4. The inspection results shall be recorded and reported. Find the problem, solve it immediately, and investigate the responsible person. (2) Food storage system
1, the food warehouse has a special food warehouse, and the food in and out is registered;
2. Ensure that there are no pollution sources around the warehouse;
3, the warehouse is equipped with full-time staff to clean and ventilate regularly, regularly check whether there is expired food, if so, handle it in time;
4. Frozen food is equipped with a special refrigerator and freezer;
5. Food storage is equipped with special fire-fighting equipment to wash and disinfect the stored tools and containers at any time;
6, finished product pattern, keep a certain distance from the ground, walls, easy to ventilation, regular inspection records; (3) Food transportation system
1, the means of transport meet the hygiene requirements;
2. Avoid strong vibration and collision during transportation, handle with care to prevent damage; Do not mix or transport with toxic and harmful substances.