This management system is formulated for the purpose of following the hygiene management in the workshop of the company and establishing and maintaining a clean production environment.
2. Scope
This regulation applies to the hygiene work of each workshop of the company.
3. Duties
Managers of the production workshop should conscientiously implement this management system to ensure that the health of the production workshop in line with the hygiene assessment standards.
4. Working Procedures
4.1 Health Management of Production Personnel
4.1.1 Health Management
4.1.1.1 Production personnel must be in the food hygiene supervision agency designated medical institutions to receive health checks and obtain health certificates before they are allowed to take up their duties; those who do not have health certificates to be arranged for other jobs as the case may be.
4.1.1.2 for the health certificate of the employees on duty, should be for different positions of the nature of the work by the
Production Department to assist the Training Department to organize the training, so that they have the basic knowledge of health of the post.
4.1.1.3 Health examination shall be conducted regularly, at least once a year.
4.1.2 Hygiene Management
4.1.2.1 Personal Hygiene Management
4.1.2.1.1 General Requirements: Firstly, they should be in good health and licensed; secondly, they should be trained in hygienic knowledge; and thirdly, they should have good hygienic habits and professional ethics.
4.1.2.1.2 Staff members are strictly prohibited from engaging in production work once they have trauma or abscesses on their hands.
4.1.2.1.3 For people suffering from inflammation of the upper respiratory tract or oral diseases, they should be temporarily separated from the work of contacting directly imported food to prevent the contamination of food.
4.1.2.1.4 staff before going on duty, should wear good working clothes, hair cap, hair can not be exposed, and keep clean and tidy.
4.1.2.1.5 Staff should wash their hands before work.
4.1.2.1.6 Staff should be diligent in nail clipping, haircutting, beard cutting, bathing and changing clothes.
4.1.2.1.7 Staff are not allowed to wear rings, bracelets, no nail polish when operating. Not allowed to face the product coughing, sneezing, spitting.
4.1.2.1.8 Staff should wear complete and clean gloves when they use their hands to contact the product directly.
4.1.2.1.9 Prohibit chewing gum, eating and drinking in the workplace, and do not talk to each other when not necessary.
4.1.2.2 Work hygiene management
4.1.2.2.1 The production site is closed and non-production personnel are not allowed to enter.
4.1.2.2.2 Raw materials should be clean and hygienic and meet the company's inspection standards.
4.1.2.2.3 Process hygiene requirements shall be strictly observed during production operations.
4.1.2.2.4 Containers and utensils used and mechanical equipment should be washed, cleaned and sterilized in a timely manner or on a regular basis.
4.1.2.2.5 The outer packaging of the products shall meet the hygiene requirements and shall have the prescribed labeling.
4.1.2.2.6 Avoid contamination of finished products.
4.1.3 Hygiene education: regularly organize hygiene education. Contents include: hygiene management system, types and causes of food contamination, personal hygiene, environmental hygiene, process hygiene and so on.
4.2 Equipment hygiene management
4.2.1 Regular cleaning equipment, things see the original color.
4.2.2 Production operations to prevent production equipment, piping, lubricants, etc. on the product pollution.
4.2.3 Reasonable selection of various cleaning agents and disinfectants:
4.2.3.1 Effective against harmful microorganisms and germs;
4.2.3.2 Sterile, odorless, tasteless;
4.2.3.3 In contact with the skin without harm;
4.2.3.4 Easily operated and economical;
4.2.3.4 Easy to operate.
4.2.3.5 It has high efficient cleaning power;
4.2.3.6 It can be stored for a long time and will not be inactivated by storage, no matter the original liquid or dilution.
4.3 Environmental hygiene management
4.3.1 Keep the environment clean and tidy, show a good corporate appearance, and put things in order. Vehicles coming to the factory are parked in the designated place.
4.3.2 Hygiene management of walls, ceilings and floors: walls, ceilings and floors should be cleaned regularly, and if damaged, they should be repaired in time and kept in good condition.
4.3.3 sanitary management of sewers and plumbing fixtures: all places where sewage is discharged and the ground is washed with faucets shall have separate sewers and manholes, and the diameter of the manholes shall be large so as not to cause blockage due to freezing of grease and dirt in the cold season.
4.3.4 Hygienic management of ventilation and lighting equipment:
4.3.4.1 Workshops, warehouses, locker rooms, restrooms, and staff canteens should have good ventilation equipment.
4.3.4.2 Workshops, warehouses, restrooms, staff canteens, etc. should be installed with appropriate lighting equipment according to the actual needs and be well lit.
4.3.4.3 In the workshop, warehouse and other important places to install explosion-proof lighting or the use of protective cover.
4.3.5 hand-washing pool health management: hand-washing pool should be equipped with hand-washing appliances, soap, special towels. Hand-washing appliances should be overhauled and cleaned on time, and timely replenishment of hygiene products.
4.3.6 Health management of locker rooms, toilets and bathrooms:
4.3.6.1 Locker rooms: the floor, doors, windows, tables, cabinets and four walls are clean, and the glass is bright; table tops and cabinets are neatly arranged, and the walls are not hung.
4.3.6.2 Restrooms:
4.3.6.2.1 No splashing or throwing debris in the restrooms.
4.3.6.2.2 No debris shall be placed in the restroom.
4.3.6.2.3 No graffiti shall be allowed in the restroom.
4.3.6.2.4 Flush the toilet promptly after use.
4.3.6.2.5 Bathroom cleaners must keep the bathroom clean and tidy, so that there is no odor, no stagnant water, and no debris.
4.3.6.2.6 Promptly put cleaning balls on the bathroom urinals to guarantee no odor.
4.3.6.3 Bathroom:
4.3.6.3.1 Bathroom lockers can only be used for storing clothes during bathing.
4.3.6.3.2 Clothes shall not be washed in the bathroom.
4.3.6.3.3 No littering is allowed in the bathroom.
4.3.6.3.4 Ensure that water does not accumulate in the tank after use to facilitate timely bathing of the next batch and to minimize waste.
4.3.6.3.5 Drainage should be done in a timely manner after use to ensure that there is no standing water on the floor.
4.3.6.3.6 After use should be promptly cleaned to achieve no dirt, no debris, clean and tidy.
4.3.6.3.7 Bathroom doors and windows, lamps, benches, lockers should be frequently scrubbed to keep clean
4.3.6.3.8 Employees are required to take a bath within the specified time without delay.
4.3.7 Garbage disposal: equipped with a sufficient number of garbage cans, barrels should be placed in plastic bags in order to wrap the cleanup, and sealed with a lid, so as not to contaminate the air with undesirable odors spillage. Garbage cans should be cleaned in time and should be carefully washed with hot water and disinfectant after each cleaning.
4.3.8 Eliminate vector insects and harmful animals: take measures to prevent them from entering workshops, warehouses, bathrooms, canteens. Windows should be sealed or fitted with screens. Walls, ceilings and floors should be sealed if there are gaps.