How to write the health management system for pharmacies to handle the Health Permit?

Hello! I have 1 1 page. See for yourself that you need to rectify! I. Hygiene management system of business premises 1. All employees of an enterprise shall keep the business premises clean and tidy. 2. Toxic and harmful substances shall not be stored in the business premises. 3. No spitting, littering, etc. Allow access to the business premises. 4. Employees are not allowed to bring inflammable and explosive articles into the business premises. 5. Items in the personal office area should be placed neatly, and items unrelated to office should not be placed on the desk. 6. Dining is not allowed in the business premises. If you need to eat, you should be in the area stipulated by the enterprise. 7. Pay attention to personal hygiene and enter the office area without wearing vest and slippers. 8. Mosquitoes, mousetraps and pesticides should be kept in an effective state. When faults are found, they should be reported to the health administrator in time, and the health administrator should take immediate measures to solve them. Second, the warehouse health management system 1. The warehouse is divided into waiting area, qualified product area, unqualified product area and return area, and obvious signs should be placed in each area. 2. All incoming products should be placed in the specified interval by region, and the incoming and outgoing accounts should be consistent with the cargo card. 3. According to the performance and requirements of health food, health food should be stored in normal temperature warehouse, cold storage warehouse or cold storage, and ensure the quality of health food. 4. The warehouse should be used reasonably, stacked neatly and firmly, without inversion. Inventory of health food should be stored in the order of shelf life, first in first out. 5. The warehouse should be kept dry, clean and ventilated, with clean ground and no accumulated water. Doors and windows should be clean and intact, and walls and ceilings should be free of mildew spots and falling off. Insect-proof, rodent-proof, dust-proof, moisture-proof, mildew-proof and fire-proof facilities shall be fully equipped and properly kept. 6, the warehouse should do a good job of cleaning and disinfection, regular inspection and cleaning against flies, rats and cockroaches, regular disinfection and sterilization, and make records. 7. Non-warehouse employees are not allowed to enter the warehouse. 8. Smoking, drinking and eating are not allowed in the warehouse, and personal sundries and flammable, explosive and toxic substances unrelated to health food are not allowed to be stored. Three. Personnel health management system 1. Every employee engaged in business activities must go to the hospital above the district for a physical examination once a year and obtain a health certificate before taking part in the work. 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, mental illness and other diseases that hinder food hygiene shall not participate in direct contact with health food. 3. Employees suffering from the above diseases should be immediately transferred from their original jobs. Those who need to work after recovery must go to the designated hospital for physical examination before they can work again. 4. After the enterprise discovers that the employees are suffering from infectious diseases, the relevant contact personnel must have a physical examination immediately, and after confirming that they are not infected, they can continue to stay in their posts. 5. Every employee has the obligation to report the physical condition of himself and his family to the department head, especially some diseases that are not allowed by this system, and must be reported immediately to ensure that the health food is not polluted. 6. On-the-job employees should dress neatly, wear the work number plate, take a bath and have a haircut frequently, and pay attention to personal hygiene. 7. Employee health records shall be established and kept for at least two years. Four. Personnel training system 1. Managers and managers at all levels should receive training and education in accordance with the provisions of the Food Sanitation Law of People's Republic of China (PRC) and the Measures for the Administration of Health Food. 2. The Quality Management Department is responsible for making the annual employee training plan, which is issued and implemented after being approved by the person in charge. According to the training plan, the Administration Department reasonably arranges the annual quality education and training, and is responsible for establishing the employee education and training files. 3. The training mode is mainly focused on centralized learning and self-study organized by enterprises on a regular basis, supplemented by external training. No one may be absent from the training of this enterprise without justifiable reasons, and should consciously complete the study plan. 4. New employees and transferred employees must receive quality education and training before taking up their posts. The main training contents include People's Republic of China (PRC) Food Hygiene Law, Health Food Hygiene Management Measures and other relevant laws and regulations, job responsibilities, various quality accounts and records registration methods. Unified assessment after training, unqualified persons shall not be employed. 5. Those who participate in external training and on-the-job continuing education shall submit the original examination results or corresponding training and education certificates to the administrative department for verification, and keep a copy for filing. 6. The assessment of internal training and education of enterprises shall be organized by the Administration Department and the Quality Management Department. According to the different training contents, you can choose written examination, oral examination, on-site operation and other assessment methods, and the assessment results are archived. 7, training and continuing education assessment results, as the main basis for the employment of related positions, and as a reference for employee promotion, salary increase or rewards and punishments. V. Health food procurement system 1. According to the principle of "purchasing on demand and selecting the best", according to the market dynamics, inventory structure and the information fed back by the quality department, the procurement plan is prepared and implemented after being approved by the person in charge. It is necessary to establish a balance between supply and demand, ensure supply, and avoid losses caused by shortage of varieties or repeated backlog. 2. Strictly implement the procurement procedures for health foods formulated by enterprises, and ensure the procurement of health foods with legal and reliable quality from legal enterprises. 3. Carefully review the legal qualifications and quality reputation of suppliers, and examine their ability to perform the contract. When necessary, conduct on-site inspection with the quality management department and sign a quality assurance agreement. The agreement shall indicate the quality responsibilities of the buyer and the seller, and specify the validity period. 4. Strengthen contract management and establish contract files. The signed purchase contract must indicate the corresponding quality terms. 5, the quality management department should do a good job in the audit of the first camp enterprises and the first camp varieties. Obtain valid hygiene license, business license, health food approval certificate and product inspection certificate stamped with enterprise seal from suppliers, as well as packaging, labels, instructions and samples of health food, and implement the audit system for the first-selling enterprises and the first-selling varieties. 6. The purchase of health food should have legal bills and purchase records according to regulations, so that tickets, accounts, goods and purchase records can be kept beyond the validity period of health food for 0+65438 years, but not less than 3 years. 7. It is strictly forbidden to purchase the following health foods: (1) health foods produced by production units without hygiene licenses. (2) Health food without health food inspection certificate. (3) Health food that is toxic, spoiled, polluted or has other abnormal sensory properties. (4) Health food beyond the shelf life. (5) No health food approval certificate. (six) other health foods that do not meet the requirements of laws and regulations. Vi. Health food warehousing system 1. All health food warehousing must be inspected for appearance quality, and the packaging, labels and instructions of the products are consistent with the approved contents before warehousing. 2. The warehouse keeper should reasonably store health food according to the storage requirements of health food. Those that need to be stored in a cool and dark place should be stored in a cool warehouse (dark place, the temperature is not higher than 20℃), and those that can be stored at room temperature should be stored at room temperature (the temperature is 0-30℃), and the relative humidity of each warehouse should be kept between 45-75%. 3, health food should be placed off the ground, partition, there should be a certain distance between stacks. Handling and stacking should strictly comply with the requirements of graphic signs on the outer packaging of health food, and the stacked health food must be firm and tidy and not upside down; For health food that is easy to deform or has heavy packaging, the stacking height should be properly controlled, and it should be checked and turned regularly according to the situation. 4. Keep the health food in the reservoir area, shelves and out of the library clean, clean it regularly, and do a good job in fire prevention, moisture prevention, heat prevention, mildew prevention, insect prevention, rat prevention and pollution prevention. 5, should regularly check the storage conditions of health food, do a good job in the warehouse sun protection, temperature and humidity monitoring and management. Check and record the temperature and humidity of the warehouse every day. If the temperature and humidity are out of range, take control measures in time. 6 should be based on the circulation of health food inventory, regularly check the quality of health food. If quality problems are found, a "Stop Selling" sign should be immediately placed in the health food storage place, and a quality problem report form should be filled in, and the quality control department should be informed to review and handle it. Seven, health food sales system 1, all sales staff must go through health knowledge and product quality knowledge training before taking up their posts. 2, should be strictly in accordance with the "People's Republic of China (PRC) Food Hygiene Law", "health food management measures" requirements to correctly introduce the health function of health food, suitable for people, use, consumption, storage methods and matters needing attention. , and shall not exaggerate the health function, it is strictly prohibited to promote curative effect or use feudal superstition to promote health food. 3. It is strictly forbidden to sell fake and shoddy health food in any form. Where the quality is unqualified, expired or deteriorated, the health food shall not be sold. 4. If there are quality problems in the sales process of health food, the sales should be stopped first, and immediately reported to the quality supervision department, which will investigate and deal with them. 5, in the business premises inside and outside the health food marketing publicity (including light box advertising, various forms of promotional materials), to strictly implement the relevant laws and regulations of the state; Without obtaining the approval number of advertisements, advertisements shall not be published inside or outside the business premises; If the advertising approval exceeds the validity period, it shall go through the examination and approval procedures again. Eight, health food after-sales service system 1, enterprises should establish a professional after-sales service team, responsible for answering and handling customers' inquiries and complaints about health functions, usage, consumption, storage methods, precautions and quality problems of health food. 2. The after-sales service department should establish after-sales service files, register the opinions and treatment results put forward by customers, and regularly summarize and report them to the relevant departments of the enterprise. 3. Conduct regular customer return visits, actively provide after-sales service, timely feedback customer quality inquiries or complaints to the quality management department, and implement relevant quality improvement measures. 4. The quality problems of consumer complaints should be dealt with as soon as possible after receiving the information, and major problems should be reported to the person in charge of the unit in time and to the competent department when necessary. 5. The business premises shall be provided with customer suggestion book, service convention, service telephone number and complaint telephone number of the competent department of the industry to facilitate consumer supervision. 6. The rationalization suggestions put forward by consumers should be actively adopted and thanked. 7. Formulate convenience service measures, provide voluntary consultation, free door-to-door delivery and other services to improve customer satisfaction. Nine. Responsibilities of enterprise leaders 1. Be fully responsible for the operation of health food in the enterprise, and ensure that the enterprise implements the national laws, regulations and administrative rules on health food. 2. Responsible for establishing and perfecting the enterprise quality management system, strengthening the quality education for enterprise operators, and ensuring the realization of enterprise quality management policies and quality objectives; 3 responsible for issuing quality documents such as health food quality management system, handling major quality accidents, and regularly organizing the assessment of the implementation of quality management system. 4, responsible for health food enterprises and varieties of the first camp approval, the quality of health food purchased by enterprises have the right to decide. 5. Be responsible for the implementation of national and superior laws, regulations and policies on health food within the enterprise. 6, responsible for the selection and appointment of qualified personnel in all aspects, carry out quality education and training on a regular basis, and organize a full physical examination every year. X. Responsibilities of Food Hygiene Administrator 1. Seriously study and implement the national laws, regulations and administrative rules on health food, strictly abide by the rules and regulations of enterprise quality and hygiene management, and take direct responsibility for the hygiene management of health food. 2. Clean the business premises and warehouses on time, keep the internal and external environment clean and tidy, and ensure the safety and effectiveness of various facilities and equipment. 3. Be responsible for arranging the annual health examination of enterprise operators, establishing and managing employee health files, and supervising and inspecting employees to maintain daily personal hygiene. 4. Be responsible for monitoring and recording the temperature and humidity of the business premises and warehouses, ensuring that the temperature and humidity are within the specified range and ensuring the quality of health food. 5 to ensure that the operating conditions and storage facilities of health food are safe, harmless and pollution-free. When problems that may affect the quality of health food are found, they should be solved immediately or reported to the person in charge. 1 1. Job responsibilities of purchasing and sales personnel 1. Strictly abide by the laws, regulations and policies of the state on health food, and abide by the rules and regulations of various quality management of enterprises, especially the management system of procurement and sales. 2. Purchasing personnel should purchase goods on demand according to the plan of the enterprise, and purchase on the basis of merit. It is strictly forbidden to purchase goods from enterprises with incomplete licenses. 3. For the purchased health food, carefully check the supplier's hygiene license, industrial and commercial license, approval certificate and inspection certificate of health food according to the quality terms agreed in the contract, and accept the health food one by one. 4. Sales personnel shall ensure that the health food sold is within the shelf life, and regularly check the appearance and shelf life of the health food sold, and immediately take it off the shelf when problems are found, and report to the quality supervision department at the same time. Shop assistants should always pay attention to their physical condition. When suffering from digestive tract infectious diseases (including pathogen carriers) such as dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative dermatosis, mental illness and other diseases that hinder food hygiene, you should immediately stop working and report to the person in charge. 6, the shop assistant should be enthusiastic to serve customers, listen to customers' opinions and suggestions at any time, improve the work in time and feedback information to superior leaders.