On the food safety of rice

I. In order to improve the food safety and security system, clear responsibility for food safety, strengthen the supervision and management of food safety, to protect human health and life safety, according to the "Chinese People's *** and the State Food Safety Law" and other relevant state laws and regulations, combined with the actual situation of the Company, to formulate the Regulations.

Two, the scope of application: food production, sales, catering operations and their supervision and management within the area of the Company are applicable to these regulations.

Third, the legal representative of the unit is the first person responsible for food safety, the company's regional food safety supervision and management is responsible for the overall leadership, unified leadership, coordination of food safety supervision and management in the company's region; to establish and improve food safety supervision and management of coordination mechanisms and supervision and management of the responsibility system. The food safety administrator is responsible for the daily work of food safety. Food safety administrator by the production department manager, team leader and quality control department manager, assistant and quality inspector.

Four, the company receives a business license in accordance with the law and in accordance with national laws and regulations for food production permits and other relevant documents for food business, the scope of its food business and the environment should be in line with national food safety-related laws and regulations and standards.

V. Food production and sales should be equipped with facilities and equipment to ensure food safety and conditions, away from sources of pollution, and in line with relevant national food safety standards.

VI, the production of food used in raw materials, additives from the qualified supply of manufacturers in the list of selected manufacturers to purchase, its quality should be consistent with the relevant state regulations; shall not use non-edible raw materials, auxiliary materials for processing food. Prohibit the use of no name, origin, factory name, date of production, batch number, specifications, formulations, shelf life and consumption methods and other identification of pre-packaged food and food additives to process food. Prohibit the use of substandard raw materials to produce products.

Seven, the establishment of a sound system of food purchasing license and account. Establishment of inspection system, the establishment of health and quality inspection room appropriate to the scale of production, its production and processing of food in accordance with product standards and hygiene, quality management regulations on the implementation of the enterprise production and processing of food factory inspection. Passed the inspection before being allowed to leave the factory sales.

Eight, the company in the procurement, production, sales of the whole process of establishing a sound ISO9001 standard quality management system, the implementation of standardized management, the implementation of the procurement of raw materials, product inspection to the after-sales service of the whole process of quality management.

Nine, do a good job of food processing, storage and supply and other food processing process management, in strict accordance with operating procedures and health requirements to ensure that food is not contaminated.

Ten, pay attention to environmental health management, to keep the processing and business premises inside and outside the environment clean. In accordance with the company's "equipment, pipeline cleaning, disinfection procedures," the implementation of equipment, utensils and containers, such as cleaning and disinfection work to prevent cross-contamination. According to the company's SSOP "health standards operating procedures" to do a good job of cleaning the production site.

Eleven, according to the provisions of the food sampling work. Sound food traceability system to ensure food safety.

twelve, strictly do a good job of food workers health management and health knowledge training, once a year to send employees to the health epidemic prevention station for health checks, to obtain a health certificate before engaging in the production of the company's operations, where suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, septic or exudative skin, as well as other diseases that impede food safety. Diseases may not engage in food production.

Thirteen, clear internal hygiene management responsibilities, organize and carry out food safety self-examination and self-correction.

Fourteenth, the production staff must be in accordance with the company's SSOP "hygiene standard operating procedures" to do before work to wash their hands and disinfection, diligent nail clipping, bathing, washing clothes.

Fifteen, in order to prevent man-made through a series of chemical, biological agents or other harmful substances to deliberately contaminate food, thereby causing harm to people (these agents include some non-naturally occurring substances or substances that are not routinely detected), in accordance with the Company's "Food Protection Program" implementation.

Sixteen, this system from May 1, 2009 onwards