1, quality management system
2. Ticket Card and Sales Management System
3, business premises and warehouse hygiene management system
4. Staff health management and training system
5, health food incoming inspection, incoming records, file management system
6, the first camp enterprise and the first camp variety audit system
7. Product recall system
8, job responsibilities
1 A, quality management system
1. The quality department is responsible for putting forward the draft of the company's quality management system, which will be released after being approved by the general manager. All employees must strictly abide by it.
2. The company takes "honesty, high quality and safety" as its purpose, and all business activities must follow the quality policy of "quality first and safety guaranteed".
3. The department manager is the first person in charge of quality management, and is fully responsible for the quality management of this department. All employees of the company should ensure the full implementation of the company's quality policy according to their respective responsibilities.
4. The Quality Management Department shall inspect the implementation of the company's quality policy every quarter according to the responsibilities of each department and post, and the inspection results shall be taken as one of the basis for the year-end assessment.
5. For the problems found in the inspection, all departments and posts must find out the reasons within one week, formulate rectification measures and complete the rectification.
Second, tickets, cards and sales systems.
(a) ticket and card management system.
1. In the course of operation, strictly implement the system of asking for certificates and tickets to ensure the legal source, quality and safety of products. When purchasing products, you should obtain the following tickets from the manufacturer or supplier: 1) documents that prove the qualification of the manufacturer or supplier, including business license, food production license, hygiene license, etc. 2) Invoices, receipts or bills, such as contracts, agreements, supply orders, transfer orders, customs declarations, etc. Prove the legitimacy of the product source. 3) Certificate of conformity, quarantine certificate and inspection report, etc. To prove the quality of the product. 4) Quality certification mark certificate, compulsory certification certificate and trademark registration certificate provided by the manufacturer or supplier to prove the legality of product identification.
2. At the time of the first transaction, the relevant licenses and certification materials obtained shall be copied and kept for inspection. If the above-mentioned license and certification materials are changed or altered, they should be obtained at any time and copied and kept. If there is no change or modification, it should be checked once a year.
3. Every time you deal with manufacturers or suppliers, you should ask for the relevant bills and supporting materials, and keep copies of the original bills and supporting materials.
4, the warehousing products such as tickets and other related documents classified filing for future reference, custody by designated personnel. The storage period shall not be less than one year.
(2) Sales management system
1, all sales staff must be trained in health knowledge and product knowledge before taking up their posts.
2, should be strictly in accordance with the "People's Republic of China (PRC) Food Hygiene Law" and "health food management measures" requirements to correctly introduce the health function of health food, suitable for people, usage, consumption, storage methods and precautions. , 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. The health administrator is responsible for fire prevention, moisture prevention, heat prevention, mildew prevention, insect prevention, rat prevention and pollution prevention, and instructs the shop assistants to test and record the temperature and humidity of the business premises once every morning and afternoon. If the temperature and humidity are out of range, control measures should be taken in time to ensure the quality of health food.
6, 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.
Iii. Hygienic management system for business premises and warehouses
(a) the management system of business premises
1. All employees of the company should 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. Don't eat in the business place. If you need to eat, you must eat in the area stipulated by the company.
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.
(2) Warehouse hygiene management system
1. The warehouse is divided into inspection area, qualified product area and unqualified product 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, should make rational use of warehouse capacity, neatly stacked, firm, no inversion phenomenon. The health foods in stock shall be stored in the order of shelf life, first in first out, and different batches of health foods shall not be stacked together.
5. The warehouse should be kept dry, clean and ventilated, with clean ground and no accumulated water. Doors and windows should be clean, walls and ceilings should be free of mildew spots and shedding, and insect-proof, rat-proof, dust-proof, moisture-proof, mildew-proof and fire-proof facilities should be complete and properly equipped.
6, warehouse should do a good job of cleaning and disinfection, daily inspection and cleaning against flies, rats and cockroaches, disinfection and sterilization once a month, and make records.
7. Non-warehouse employees are not allowed to enter the warehouse. In and out of the warehouse, change special shoes for the warehouse to prevent dust.
8. Smoking, drinking and eating are not allowed in the warehouse, and personal impurities, inflammable, explosive and toxic substances unrelated to the storage of health food are not allowed.
Four, staff health management and training system
(1) employee health management system
1. Every employee engaged in business activities has a physical examination once a year.
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 ask for employment after recovery from illness must have a physical examination in a designated medical hospital before they can be re-employed.
4. After the company discovers that employees are suffering from infectious diseases, the relevant contact personnel must have a physical examination immediately, and they can continue to work after confirming that they are not infected.
5. Every employee has the obligation to report the physical condition of himself and his family to the department head, especially some diseases are not allowed by this system, so as 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 three years.
(2) Staff training system
1. Managers at all levels and maintenance, cleaning, warehousing and service personnel related to business activities shall 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 Foods.
2. The Quality Management Department is responsible for making the annual employee training plan, which is submitted to the General Manager for approval and then issued for implementation. 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 should be absent from the company training 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.
Five, health food purchase inspection, purchase records, file management system
1. Qualified suppliers must be selected for purchasing health food, and valid hygiene license, business license, health food approval certificate and product inspection certificate stamped with corporate red seal must be obtained from suppliers, as well as packaging, labels, instructions and samples of health food, and files of qualified suppliers must be established. Imported health food must have the corresponding copy of the Approval Certificate for Imported Health Food and the inspection certificate of the port imported food hygiene supervision and inspection institution.
2. To purchase health food, a purchase contract should be signed to specify the quality terms. If the purchase contract is not established in written form, the buyer and the seller shall sign a clear quality responsibility guarantee agreement in advance.
3. The purchase of health food must have legal and authentic bills, so that the contents of tickets, accounts and goods are consistent and filed in chronological order, and the bills must be kept for at least two years.
4. Check the name, specification, approval number, production batch number (date), expiration date, manufacturer, packaging, labels, instructions and other contents of the purchased health food, and establish a complete procurement record according to the regulations. The purchase record must indicate the name, specification, expiration date, manufacturer, supplier, purchase quantity and purchase date of the health food, and the purchase record shall be kept for at least one year.
5. When purchasing the first variety, you should also ask the supplier for the approval number, quality standard and inspection report of the batch of health food stamped with the corporate red seal.
6. 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. (five) other health foods that do not meet the requirements of laws and regulations. 7. The acceptance of health food should be carried out in the inspected area. The quality acceptance of health food includes the inspection of the appearance quality of health food, the inspection of the packaging, labels, instructions and marks of health food, the purchase of health food and the after-sales return of health food.
8, packaging, labels and other health foods that do not meet the requirements or have doubts about the quality should be reported to the quality management personnel for handling and ruling.
9. Health food can not be put into storage or put on shelves until it is qualified. If counterfeit health food is found, it will be sealed on the spot and reported to quality management personnel in time.
Six, the first camp enterprises and the first camp variety audit system
(a) the first business audit
1. The first-run enterprise refers to the health food production or operation enterprise that establishes business relationship with this enterprise for the first time. 2. Obtain and review the integrity, authenticity and validity of the health food production (operation) license, business license, copy of the quality system certification certificate, the original power of attorney of the enterprise as a legal person signed by the legal representative, and the copy of the ID card of the health food salesperson stamped with the official seal of the first camp enterprise;
3, the audit is beyond the scope of production (operation) and operation mode stipulated in the valid license;
4. The first-time enterprises engaged in the special management of health food must also review their legal qualifications for the special management of health food, and obtain the approval documents of the health food supervision and administration department stamped with the original seal of the first-time enterprise.
5. Quality assurance capability audit content: GSP or GMP certificate, national or provincial quality product certificate, etc. When the data audit of the first battalion enterprise can not determine its quality assurance ability, it should organize on-the-spot investigation to inspect the production or business premises, technical personnel, storage sites, quality management system, experienced equipment and capabilities, quality management system, etc. And focus on whether its quality management system meets the quality requirements of health food.
6. The audit of the first enterprise shall be conducted by the health food purchasing department or personnel in conjunction with the quality management department or personnel. The audit work should be recorded, qualified and approved by the competent leader before purchasing health food from the first enterprise. Relevant data of the audit of the first battalion enterprise shall be filed and kept.
(2) Audit of the first camp variety
1. The first variety refers to the health food (including new specifications, new dosage forms and new packaging) purchased by the enterprise from the health food production enterprise for the first time.
2. The commercial department shall ask the production enterprise for the production approval, legal quality standards, health food factory inspection report, health food instructions and minimum packaging samples for health food sales.
3. After the information is complete, the business department fills in the Approval Form for the First Operation of Health Food, and submits it to the Quality Management Group for approval. The principal responsible person of the enterprise agrees to purchase the goods.
4, fill in the "health food business approval form for the first time" and to write norms, clear handwriting.
5, should review the legitimacy and quality of the first camp varieties. The audit contents include: 1) to review the completeness, authenticity and validity of the information provided. 2) Understand the indications or functional indications, storage conditions and quality of health food; 10 3) Check whether the health food meets the production scope specified in the supplier's health food production license.
6. When the specifications, dosage forms or packaging of the original business varieties of production enterprises change, they shall be re-examined according to the examination procedures of the first business varieties.
7. The audit conclusion should be clear, and relevant audit records and materials should be filed.
Seven, product recall system
1. When serious quality accidents occur in products on the market, the quality department will immediately report to the quality director.
2. First, set up an "emergency recall" handling team. Considering the seriousness of the problem, the team should be composed of the following personnel: general manager; Sales manager; Quality manager.
3. According to relevant market conditions, the team must make a decision on whether to implement emergency recall.
4. Once an emergency recall decision is made, the Sales and Quality Department shall immediately notify the following organizations to stop selling or using related products: product management organization; Medical institutions.
5. After receiving the notice, the sales staff in all regions immediately contact the direct customers who received the products, track the next-level customers according to their sales records, and recall them in time. If you have used some products, follow up with users as much as possible and write a detailed report.
6. All the recalled products in each region shall be returned to the company, and the recall situation in each region shall be summarized, and the "Emergency Recall Report" shall be filled in.
7. After the recall, the Quality Department will write a summary of the whole recall process. The written materials of the recall process shall be sorted and filed by the Quality Department.
Eight, job responsibilities
(A) the responsibilities of the person in charge of the enterprise
1. Be fully responsible for the operation of the company's health food, and ensure that the company implements the national laws, regulations and administrative rules on health food.
2. Establish and improve the company's quality management system, strengthen the quality education for enterprise operators, and ensure the implementation of the company's quality management policy and quality objectives.
3, responsible for issuing health food quality management system and other quality documents, responsible for handling major quality accidents, organize regular assessment of the implementation of the quality management system.
4. Be responsible for the examination and approval of the first enterprise and the first variety of health food, and have the right to decide the quality of health food purchased by the company.
5. Be responsible for the implementation of national and superior laws, regulations and policies on health food in the company. 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.
(2) Job responsibilities of food hygiene administrators
1. Seriously study and implement the national laws, regulations and administrative rules on health food, strictly abide by the company's rules and regulations on quality and hygiene management, and be directly responsible 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 the company's 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 general manager.
(3) Job responsibilities of purchasing and sales personnel
1. Strictly abide by the national laws, regulations and policies related to health food, and abide by the company's rules and regulations related to quality management, especially the management system of procurement and sales.
2. Purchasing personnel should purchase goods according to the company's plan and choose the best. It is strictly forbidden to purchase goods from companies or manufacturers with incomplete licenses.
3. The purchased health food shall be carefully inspected according to the quality terms stipulated in the contract, and the hygiene license, business license, health food approval certificate and inspection certificate of the supplier shall be accepted 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.
5. When selling health food, the health function, suitable people, usage, consumption, preservation methods and precautions should be correctly introduced, and the health function should not be exaggerated. It is strictly forbidden to publicize curative effect or use feudal superstition to publicize health food.
6. The shop assistant should test and record the temperature and humidity of the business place every morning and afternoon. If the temperature and humidity are out of range, he should take timely control measures to ensure the quality of health food.
7. 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.
8. Shop assistants should be enthusiastic about serving customers, listen to customers' opinions and suggestions at any time, improve their work in time, and give feedback to superior leaders.