1 purpose
This regulation is formulated to standardize the on-site hygiene management, personnel hygiene management and hygiene control in the production process in the production workshop.
2 Scope of application
It is suitable for daily cleaning, maintenance and management of the production workshop.
3 responsibility
3. 1 The workshop director is responsible for supervising the implementation of workshop hygiene work and monitoring the health status of production personnel.
3.2 production operators should do a good job in cleaning and hygiene in the competent area as required.
3.3 The cleaner is responsible for cleaning the entrance passage, sink, dressing room and toilet. In this area.
4 management requirements
4. 1 health contract system
4. 1. 1 The workshop director is responsible for contracting health work in different areas, and the workshop staff cleans their own areas every day and thoroughly every Friday, and the workshop director and office staff supervise, inspect and assess them.
4. 1.2 For the cleaning standard, please refer to this regulation and other special provisions. According to the provisions of the location of various equipment, tools, finished products, semi-finished products and raw materials in the workshop.
4.2 On-site health management
4.2. 1 floor, walls and fixtures are clean.
4.2. 1. 1 The floor should be clean and free of dust, garbage, stains, stagnant water and dead corners.
4.2. 1.2 walls (corners) and ceilings shall be clean, free from pollution, cobwebs and dead corners.
4.2. 1.3 Doors and windows should be clean and free from dust, stains and cobwebs.
4.2. 1.4 Lighting and disinfection lamps shall be kept clean and free of dust.
4.2. 1.5 Tables and stools shall be kept clean and articles shall be neatly stacked.
4.2. 1.6 pools and underground waterways should be clean, with smooth drainage and no blockage.
4.2. 1.7 The visual signs on the site shall be kept clean and free from stains.
4.2. 1.8 The stairway is clear.
4.2. 1.9 The responsibility area around the workshop should be clean and free of garbage and cigarette butts.
4.2. 1. 10 Toilets, hand washing places and changing rooms should be kept clean, with no water on the ground and no stains on the walls.
Equipment cleaning
4.2.2. 1 Production equipment and pipelines shall be disinfected before use, cleaned after use and kept clean.
4.2.2.2 equipment should be kept clean and free of oil stains (including fire-fighting equipment), and the measuring instruments should be clean and free of stains.
Equipment and production tools not used in 4.2.2.3 (including all kinds of measuring instruments and delivery facilities) should be cleaned regularly, free of stains and odors.
4.2.2.4's equipment and pipelines should be maintained once a week, including cleaning, so that the surface is visually free of dust, oil stains, stains and other foreign bodies.
4.2.3 Cleaning and sorting tools and materials.
4.2.3. 1 Tools, containers, weighing instruments, handling tools, etc. It should be neatly placed in the designated place and kept clean.
4.2.3.2 operating tools, containers, etc. Before and after use, it should be cleaned and disinfected, without stains and odor.
Wipe the bottom (plate), cursor and weight of 4.2.3.3 weighing instrument before and after use.
4.2.3.4 unused raw and auxiliary materials should be cleaned up in time and neatly stacked.
All kinds of semi-finished products in 4.2.3.5 are kept clean with transfer boxes, transfer plates and garbage bins.
4.2.3.6 product packaging (plastic bottles, plastic buckets, product labels and cartons) should be kept clean and tidy.
4.2.3.7 sanitary ware should be cleaned before and after use, and placed in the designated position.
4.2.3.8 drinking cups should be kept clean and put in the designated place.
4.2.3.9's documents and materials should be placed neatly without sundries.
4.2.4 Waste products and garbage cleaning
4.2.4. 1 Waste products and defective products shall be neatly stored in designated places; Industrial waste that cannot be put into the dustbin must be cleaned regularly (once every two hours).
The garbage generated in 4.2.4.2's work must be put into temporary bags and boxes in the workshop, and the garbage in the production area should be cleared out of the workshop twice every morning and afternoon (before work).
4.3 Personnel Health Management
4.3. 1 health examination and training
4.3. 1.65438+ On-the-job employees must have regular physical examination every year.
4.3.2 Personal code of conduct
4.3.2. 1 Employees should develop good personal hygiene habits, take a bath frequently, have a haircut frequently, shave frequently, cut their nails frequently and change clothes frequently.
4.3.2.2 employees are not allowed to wear watches, rings, earrings and other items during their work, and they are not allowed to wear makeup and perfume.
4.3.2.3 employees should dress properly, their hair should not be exposed, their clothes and hats should be neat, and work shoes should be kept clean, washed and changed frequently.
Production personnel in 4.3.2.4 must change into work clothes and work caps in the locker room before going to work; Deployment personnel should wear clothes according to regulations, bring other protective equipment (such as wearing masks when not producing flour), and then wash their hands with washing liquid and disinfectant before entering and leaving the production area.
During the whole production process, 4.3.2.5 kept his work clothes and hands clean, and cleaned them in time if they were dirty. You must wash your hands and disinfect again after going to the toilet.
4.3.2.6 workshop production personnel (outsiders) must wear work clothes and masks as required when entering the yellow area (deployment production area); You must change your dressing before entering the red area (inner packaging area), and you can only enter after the second disinfection.
Employees in 4.3.2.7 should take off their hats, masks and other protective articles in the locker room when going out for business, wear work clothes as required when returning to the workshop, wash their hands with washing liquid and disinfectant, and carry other protective articles as required.
Non-production personnel in 4.3.2.8 shall not enter the workshop in principle; If necessary, relevant personnel (such as company leaders and inspectors, inspectors, sales offices, etc. ) must enter the workshop in accordance with the workshop dress code and hygiene requirements; Other personnel entering the workshop must be approved by the vice president of production.
4.3.2.9 workshop staff should change clothes in the locker room after work, and keep their work clothes neat.
4.3.2. 10 During the working period, it is forbidden to pick one's nose, ear, teeth, scratch one's head, etc. which do not meet the hygienic standards for food business. When sneezing at the production site, be sure to turn your back on the production line and cover your nose and mouth with your hands.
4.3.2. 1 1 It is forbidden to bring personal belongings into the production site; Smoking and eating are prohibited in the production workshop.
4.3.2. 12 Do not spit or spit, and do not throw paper towels.
4.4 Hygienic control of production process
4.4. 1 The workshop picking personnel should keep the raw materials clean when receiving them in the warehouse.
4.4.2 Containers and pipelines such as homogenizer, stirring kettle, reaction kettle and mixing drum used in production shall be cleaned before and after use, and disinfected if necessary.
4.4.3 The perfuming pot should be covered with a mosquito-proof dust cover, and washed immediately after use, without peculiar smell.
4.4.4 Clean the purified water storage tank once a month.
4.4.5 The outlet end of the hose does not touch the ground, and the pipes and valves are clean and free from stains.
4.4.6 Products filled by pipeline shall not be filled with filter cloth at the filling port. After each batch of products is packaged, filters, screens, funnels and mats must be cleaned. Immediately after filling and weighing, cover the plastic bucket cover to prevent foreign objects from falling into the product instantly. Raw materials, semi-finished products and finished products shall not be placed on the ground or against the wall.
4.4.7 The label printer is responsible for the readability of product labels and the cleaning of label paper, and the outsourcer is responsible for the cleaning of packaging materials (bottles, barrels, bags, labels and cartons) to ensure the drying and cleaning of finished products in the packaging process. It is forbidden to use vague or dirty labels, and it is forbidden to use contaminated or leaked packaging barrels and lids.
4.4.8 The raw and auxiliary materials used in the production process and the processed semi-finished products must be stamped; The empty barrels of raw materials produced in the production process can be placed in the temporary storage area first, and then placed neatly outside the garbage bin outside the workshop after the temporary storage area is full.
4.4.9 The processes of product packaging and finished product storage should be separated to prevent the crossover and pollution of the previous processes.
4.4. 10 production and operation area (including operation desk, seasoning tank and related auxiliary facilities) should be cleaned frequently and kept clean; Rinse the seasoning tank immediately after the product is packaged;
4.5 Inspection and evaluation
4.5. 1 The workshop director is responsible for the internal inspection of the workshop hygiene work, and urges the employees to make rectification in time when problems are found, which will be included in the personal monthly performance appraisal.
4.5.2 The office of the company shall conduct a sanitary inspection on the production area once a week. If the inspection is unqualified, the relevant responsible person may be punished.