In order to strengthen food hygiene management, strengthen hygiene supervision in the process of food business, prevent food pollution and harmful substances from harming human body, protect consumers' health and establish a good business image of the company, these regulations are formulated:
I. Hygienic management of food employees:
1, food managers and employees must master the basic requirements of food hygiene. Workshop managers are obliged to train employees in food hygiene, and technical leaders should train employees in relevant business knowledge according to the Food Hygiene Law and its supporting regulations. Each training time shall not be less than 30 minutes, and the cumulative training time per month shall not be less than 5 hours.
2, food practitioners, whether new or temporary work, must carry out health examination, obtain a health certificate before taking up their posts. The technical director is the person in charge of supervising this work.
3, food practitioners must wear a valid "health certificate" at work, at least once a year for health examination. Employees suspected of having food hygiene problems should leave their posts immediately and advise them to seek medical treatment. Only after the causes are identified and the diseases that hinder food hygiene are eliminated or cured can they re-find employment. The person in charge of the workshop is the person in charge of supervising this work.
4, food business practitioners must check personal hygiene before mount guard, shall not leave long nails, finger oil, no smoking, slippers, no spitting, littering. The person in charge of the workshop is the person in charge of supervising this work.
5. Food employees are not allowed to smoke in food production places, and must wash their hands with cleaning supplies and clean water before work, after handling food raw materials and after defecation; Wash your hands or soak in disinfectant before touching direct food; Food workers should wash their hands frequently, wash their clothes frequently, change their work clothes frequently, and put their hair in their work caps. The person in charge of the workshop is the person in charge of supervising this work.
Second, food hygiene management:
1. Before the food leaves the factory, the marketing personnel of the company should ask for or consult the inspection certificate according to the relevant regulations to see if it is true, accurate and reliable.
2, food sales, technical personnel should conduct on-site inspection, check whether the food inspection certificate is consistent with the food name and quantity; Whether the weight is consistent, whether the food is pollution-free and spoiled. If food is found to be inconsistent with the certificate, it shall not be sold.
3, food in storage should be anti-fly, anti-mouse measures, and regularly check its reliability.
4, food (food) to implement four customs (a wash, two brush, three flush, four disinfection). The person in charge of the workshop is the person in charge of supervising this work and often carries out health inspection.
Third, the management of environmental sanitation:
1, food production areas should be kept clean, sanitary and ventilated.
2, food production area should have a special dressing room and hand washing facilities.
3, food packaging equipment should be checked and cleaned at any time, so that Mr Postpartum sales, try to shorten the storage period, in order to prevent deterioration or beyond the shelf life.
Four, food practitioners discipline management norms:
1, food practitioners must wear a valid health certificate, and they are not allowed to wear or not wear another person's health certificate or the health certificate has expired.
2. Food employees must abide by the following regulations: smoking, wearing slippers, wearing gold and silver jewelry, spitting and littering are not allowed in food production sites.
3, food production sites (processing and production workshop) should be kept clean, tools in order as required.
4, there should be a special warehouse to store food, food and non-food can not be mixed.