Employee health examination system
A, employee health inspection system
1. Food producers must have a health examination every year, and may not use the health certificate beyond the time limit.
2. New employees, interns and students must obtain health certificates before taking up their posts, so as to prevent the occurrence of physical examination after taking up their posts first.
3. The food hygiene management personnel shall be responsible for organizing the health examination of employees in the unit, establishing employee health files, urging the "five diseases" personnel to leave their posts, and conducting daily supervision and management on the health status of employees.
4. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of directly imported food.
5. When the following symptoms are observed, it should be stipulated to suspend contact with direct food or take special protective measures: diarrhea; Hand injuries and burns; Skin eczema and boils; Sore throat; Ear, eye and nose secretions; Have a fever; Staff vomiting health knowledge training system. Food producers must accept food hygiene laws and regulations and food hygiene knowledge training and pass the examination before they can engage in food production and operation.
Two, carefully formulate the training plan, under the guidance of the administrative department of health regularly organize managers and employees to participate in food hygiene knowledge, professional ethics and laws and regulations training and health operation skills training.
Three, new employees including interns, interns must undergo training, examination qualified rear can mount guard.
Four, the training method for the combination of centralized teaching and self-study, regular assessment. Those who fail the exam will leave their posts for a week and then take up their posts.
5. Establish employee health knowledge training files, and record the training time, training content and assessment results for inspection.
Cleaning and disinfection system of food utensils and equipment
A workshop must have disinfection facilities for tools, instruments and fixed equipment, and keep them intact and effective. The facility itself and the use process shall not have adverse effects on food.
Two, before and after work and work must be cleaned and disinfected according to regulations (recorded). The cleaning and disinfection methods used should be effective and do not affect food hygiene. When disinfection is carried out by chemical methods, the preparation records and conditions of use of disinfectants should be checked, and the concentration of disinfectants used continuously should be checked regularly. When disinfected with hot water, the water temperature should reach above 80℃.
Three, processing console, mechanical equipment, instruments and tools should be cleaned frequently, can not have rust, and keep clean, after disinfection, equipment, instruments and tools, console must be thoroughly washed with drinking water, remove residues before contact with products.
Hygienic system of production workshop
First, the workshop staff should maintain good personal hygiene, take a bath, change clothes and have a haircut frequently, and must not leave long nails or apply nail polish; Wash your hands and disinfect before entering the workshop, soak your feet in the foot bath, and wear clean work clothes and working caps; Personal articles for daily use and sundries unrelated to production are strictly prohibited in the workshop; Eating, smoking and spitting are strictly prohibited.
Two, workshop production personnel and other relevant personnel entering the workshop must wash their hands in one of the following circumstances:
1, before starting work
2. After going to the toilet
3. After treating the contaminated raw materials.
4. After engaging in other activities unrelated to production.
5, Qin Ying wash during the operation.
Three, workshop staff (including newcomers) must hold a valid health certificate before taking up their posts; Production personnel suffering from infectious diseases (dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative skin diseases, etc.). ) interfere with food, or have hand injuries, must be immediately transferred from food processing posts.
Four, before and after work and work must be in accordance with the provisions of the processing console, mechanical equipment, instruments for cleaning and disinfection (to be recorded).
Five, the production workshop and other places of waste, must be removed at any time, and clean up the factory in time, waste storage containers and places should be cleaned and disinfected in time.
Six, the dressing room, lounge and other public places in the workshop should be cleaned regularly, disinfected when necessary, and kept clean.
Seven, plant, equipment, drainage system, waste discharge system and other mechanical facilities, must be kept in good condition. Under normal circumstances, at least once a year for a comprehensive overhaul. The workshop should be clean and tidy with fresh air. No obvious water vapor or accumulated water.
Eight, every day after work (or when necessary), must thoroughly clean the ground, walls, drains, disinfection when necessary.
Product inspection system
First, the laboratory is closed independently, with full-time (part-time) inspectors. The person in charge of the inspection room shall ensure the normal operation of the inspection equipment.
Two, product quality inspection should check whether the state and quantity of samples meet the requirements before.
Three, the products are inspected by batches, and the products with the same packaging specifications and the same quality are a batch. Do a batch of production, a batch of inspection, qualified rear can factory sales.
Four, inspection should be strictly in accordance with the provisions of the state inspection basis, sampling methods, inspection items and criteria.
5. Finished product packaging inspection: whether it is tight, whether the label is clear and firm, and whether the packaging weight is appropriate. The outer packing conforms to the relevant provisions of the state.