In fact, they are much the same, specifically a law enforcement instruments, you can find in Baidu on the download down, as for the specifics, it is a question and answer mode to write, for example: Q: You introduce their own basic situation? A: 。。。。 Q: For such issues (problems arising from the inspection) management requirements you know? A: 。。。。
Workshop work inspection records should be how to write
Food processing Of course, there should be on the safety of food Various types of quantities Can have more detailed on how detailed to write
Police station on the jurisdiction of food safety inspection record sheet
Police station does not have the power to only the food and drug supervision and management departments have the right.
The content of food safety supervision and management
Food safety supervision and management of nine systems
In order to effectively strengthen the circulation of food safety supervision, to maintain the food market order, to ensure food safety, to protect the health and safety of the people, according to the food safety laws, regulations and rules, combined with the actual development of the circulation of Baishan City, food safety supervision of nine systems.
One of the most important things that we can do is to make sure that we have a good understanding of food safety.
First, the food market access registration system
Circulation of food operators should apply for a "food circulation permit" and "business license", without obtaining a "food circulation permit" and "business license", any citizen, legal person or other organization shall not engage in food business activities.
(a) "Food Circulation Permit" review and approval. Apply for a license operator, the industry and commerce administrative organs should be in accordance with the principle of territorial jurisdiction, according to "Jilin Province, food circulation license management (for trial implementation)" for careful review, according to the food distribution business activities in the business premises to issue "food circulation license".
(B) business registration. Must adhere to the license first, according to the principle of registration. Not obtained in accordance with the "food circulation license" and other pre-approval documents, shall not apply for registration procedures; not obtain a license to engage in business activities in accordance with the law, to be seriously dealt with; change the licensing project, the expiration of the license food operators, we must promptly order them to change the deadline for registration or reapply for the overdue, we must cancel the license in accordance with the law.
(C) one of the following circumstances of food operators, not for market access registration:
1. Not obtained in accordance with the "Food Circulation Permit" and the relevant approval documents;
2. Already obtained the "Food Circulation Permit" and the relevant approval documents have been suspended, revoked, or validity of the expiration date of the permit is not reapproved according to law for approval procedures;
(D) accept social supervision. Administration for industry and commerce should be publicized for approval of the "food circulation license" of the relevant content, to accept social supervision.
Second, the food market quality control system
The industrial and commercial administrative organs shall strengthen the quality of food management, strict access to food quality. The food does not meet the relevant state regulations, should be taken to order the cessation of sales, return to the supplier, destruction and other measures to clear out of the food market.
(a) food market quality access management. Administration for industry and commerce shall, in accordance with food safety laws, regulations and rules, do the following:
1. Supervision of food operators to establish and implement the purchase inspection system, urging food operators to strictly check the supplier's license, business license and food qualification documents;
2. Supervision of food operators to establish and implement the purchase and sale of goods record-keeping system, and to encourage conditional Operators to establish electronic purchase inspection records and quality self-inspection system;
3. Supervision of market operators, counter renters, fair organizers to establish and implement the food safety management system and responsibility system;
4. Actively guide food operators to establish a "field factory link", "Site linked"
and other agreements access system;
5. Carry out food quality sampling and testing, focusing on strengthening the consumer complaints (complaints) and closely related to the people's lives of the types of food sampling and testing, to ensure the quality and safety of listed food.
(B) food delisting regulation. The following foods, should be in accordance with relevant regulations, ordered to withdraw from the market:
1. Food produced with non-food raw materials or add food additives other than chemical substances and other substances that may be hazardous to human health, or recycled food as raw materials for the production of food;
2. Pathogenic micro-organisms, pesticide residues, residues of veterinary drugs, heavy metals, pollutants and other substances hazardous to human health. Hazardous to human health substances in excess of food safety standards *** food;
3. Nutritional composition does not meet the food safety standards for infants and young children and other specific groups of the main and auxiliary food;
4. Corruption and spoilage, rancidity of fats and oils, mildew and worms, dirt and uncleanliness, mixing of foreign bodies, adulteration or sensory properties of abnormal food;
5. Disease and death, Poisoning or cause of death of poultry, livestock, veterinary, aquatic animals and meat products;
6. Without animal health supervision agencies quarantine or quarantine of meat products;
7. Packaging materials, containers, means of transportation and other contaminated food;
8. Beyond the shelf life of the food;
9. Unlabeled prepackaged food;
10. The state for disease prevention and other special needs expressly prohibited the operation of food ...... >>
How to set up a cafeteria food safety inspection record sheet
If you just do the look, you can download the model online
What are the contents of a food safety inspection?
Food safety inspection includes: 1, food and food-related products in the pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metal residues, contaminants, epidemics and other substances harmful to human health *** provisions; 2, food additives varieties, the use of the scope of the additives and the specific dosage of the additives; 3, food safety, nutrition-related labels, signs and instructions 4, food production and management process health requirements; 5, food safety-related quality requirements; 6, food safety inspection methods and procedures, etc., as follows: ① with the production and management of food varieties, the number of food raw materials handling and food processing, packaging, storage and other places to keep the premises environmentally clean and clean, and with toxic, hazardous places and other sources of pollution to maintain the required distance; ② with the production and operation of food varieties, the number of production and operation of equipment or facilities, there are appropriate disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dust, fly, rodent, insect, washing and waste water treatment, storage of garbage and waste equipment or facilities; ③ professional and technical personnel, management personnel, and to ensure food safety rules and regulations; ④ a reasonable device (iv) Reasonable equipment layout and process flow to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and to avoid food contact with poisonous and unclean substances; (v) Tableware, drinking utensils and containers for directly imported food should be washed and sterilized before use, and cooking utensils and appliances should be washed and cleaned after use; (vi) Containers, tools and equipments used for storing, transporting and loading/unloading of food should be safe, harmless, and clean to prevent food contamination and comply with the requirement of ensuring food safety. Food contamination, and meet the temperature required to ensure food safety and other special requirements, shall not be transported with food and toxic, hazardous substances; ⑦ direct entry of food should be small packages or the use of non-toxic, clean packaging materials, tableware; ⑧ food production and management personnel should maintain personal hygiene, production and management of food, should be washed hands, wear clean clothes, hats; sales of unpackaged direct entry of food should be used non-toxic, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean, clean. Food, should use non-toxic, clean sales tools; ⑨ water should be in line with national health standards for drinking water; ⑩ use of detergents, disinfectants should be safe for human beings, harmless; (11) laws and regulations provide for other requirements.