Food Production Process Control System Article 1 The environment of food enterprises, production sites and equipment and facilities should be kept hygienic and clean, and in line with the requirements of the General Hygienic Standard for Food Enterprises.
Article 2 Enterprises should be equipped with full-time or part-time health management personnel, regular self-inspection of the environment in the plant, production sites and facilities cleanliness and hygiene, and keep self-inspection records; Article 3 Enterprises should be regularly on the necessary production equipment, facilities, maintenance and cleaning and disinfection, and to keep records, at the same time should be set up and keep the records of production stoppage and resumption of production and resumption of production of production equipment, facilities and other safety control records; Article 4 Enterprises shall establish a traceability system for the production process of products, establish and maintain records of input materials, including the type of input materials, product name, production date or batch number, the number of materials used, the flow of unique identification between the various processes, etc., so as to facilitate the traceability of finished products to the raw materials; Article 5 Enterprises shall establish and maintain the control of key control points in the production and processing process, including the necessary semi-finished product inspection records, temperature control, workshop cleanliness control, etc.; Article 6 Enterprises shall establish and maintain the control of critical control points in the production and processing process, including necessary inspection records, temperature control, Workshop cleanliness control, etc.; Article 6 enterprises production site, should avoid cross-pollution of human flow, logistics, to avoid cross-contamination of raw materials, semi-finished products, finished products, to ensure the normal operation of equipment, facilities, on-site personnel should be sanitary protection.
Article VII enterprises in the production process shall not use non-food raw materials, recycled food and expired food production and processing of food, and shall not abuse food additives.
Article 8 Enterprises shall establish production records Article 9 Enterprises shall produce and process food labeling content in accordance with laws, regulations, rules and food safety standards.
Article 10 Enterprises shall establish sales accounts. Enterprises shall establish and keep sales ledgers for each batch of products sold, including the name of the product, quantity, date of production, production batch number, name and contact information of the purchaser, date of sale, date of shipment, location, inspection certificate number, delivery control, carrier, etc.
Article 10: Enterprises shall establish sales ledgers for each batch of products sold.
Article 11: Enterprises shall take the initiative to collect and respond to the information on food safety risk monitoring and assessment found within the enterprise and released by the state that is relevant to the enterprise, and at the same time shall establish and keep relevant records.
Article 12 Enterprises shall establish food quality and safety files, and keep records of purchase and sale, production records, inspection records and other information related to food quality and safety. Enterprise food quality and safety records should be kept for three years.
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Food Process Control Requirements_Food Production Process Control SystemProduction Process Control System I. Purpose: To strictly control the food processing and production process, to ensure food production safety, to ensure that the health and safety of the consumer, especially the development of this system.
Second, the scope: Where the company and production-related links should comply with this system.
Third, the content: 1, raw and auxiliary materials should be required to have a certificate of conformity. Processing water (ice) must meet the national drinking water health standards.
2, food production must comply with the principles of safety and health, the monitoring of key processes must be recorded.
3, raw materials, semi-finished products, finished products should be stored separately, containers, transportation tools should be disinfected separately in a timely manner.
4, unqualified products and floor products should be set up a fixed point of collection and disposal.
5, before and after the shift must be clean and disinfected.
6, food packaging materials must meet the health standards, clean and sanitary storage room, dry ventilation, no pollution.
7, the warehouse should meet the storage requirements, the library to keep clean, regular disinfection, mold, rodent, insect facilities.
8. There is an inspection department with corresponding inspection instruments and equipments to inspect raw and auxiliary materials, semi-finished products, finished products and production process.
1) Environmental health control A. Maximize the elimination of rats, flies, mosquitoes, cockroaches and dust hazards to the threat of product health quality.
B, keep the company area clean, eliminate pests gathering, breeding places, regular pest control of green belts and sewage areas.
C. The processing site is not allowed to use drugs to exterminate rats, but to use rat traps, sticky rat glue and other methods.
2) Health control of raw and auxiliary materials: A. Health control of raw and auxiliary materials, analyze the possible hazards and take reasonable and effective control methods.
The additives used in the production process must comply with national health standards, and the products are produced by legally registered production companies.
B, the process of using tools, and product contact with the container shall not be directly in contact with the ground; different processes, different uses of the apparatus to be differentiated, so as to avoid mixing.
3) Workshop, equipment and utensils of health control: A. Strict implementation of the production workshop, processing equipment and utensils of daily cleaning, disinfection work.
B. Workshop specifically set up chemicals (detergents, disinfectants, etc.) can be locked storage room, by the person responsible for storage, distribution, receipt and registration. Chemicals should be marked with obvious signs.
4) Storage and transportation health control: A. Regularly clean the storage of food warehouses to maintain warehouse hygiene, regular disinfection.
B. The products in the warehouse should be stacked neatly and the batches should be clear, and it is required to keep the cooked land away from the wall.
C. The products in the finished goods warehouse should be stacked in pallets according to product varieties, specifications, and production time.
D. Food carriers must maintain good cleanliness and hygiene, and equip the necessary sites, facilities and equipment for cleaning and disinfecting the means of transportation.
5) personnel health control: A, direct contact with food personnel at least once a year for health checks, necessary into the temporary health checks, the new into the company's personnel against the sky without a road through the physical examination, qualified before taking up their duties.
B, production, inspection personnel must undergo the necessary training, after passing the examination before being allowed to work.
C. Production and inspection personnel must maintain personal hygiene, enter the workshop without carrying any production-related items.
D, into the workshop must wear clean work clothes, hats, shoes.
E. Anyone who suffers from food hygiene diseases must be transferred from the production and processing, inspection positions, and after healing by the physical examination before re-employment.
F. The following diseases are transferred from the processing and inspection positions: - viral hepatitis; - active tuberculosis; - enteric typhus and enteric typhus carriers; --Bacterial dysentery and dysentery carriers; --Septic or exudative desquamative skin disease; --Hands with open wounds have not healed.
G. Before entering the workshop, processors should wear special clean work clothes, change work shoes and boots, wear a good hat, and hair should not be exposed.
H. Personal belongings not related to work shall not be brought into the workshop, and shall not wear makeup, jewelry, watches.
I. Before work, wash hands carefully and disinfect.
Food Process Control Requirements_10 Food Process and Control SystemFood Process and Control System In order to ensure the food safety of the school cafeteria, to ensure that in the process of food operation and control, to reduce food safety hazards, the development of this system.
First, the cafeteria premises and facilities and equipment management 1, the cafeteria should be kept clean, hygienic, no flies, no dust, no cobwebs, in the tableware set up after the table or teachers and students shall not be cleaned up the ground when dining.
2, after meals, the ground should be free of food scraps and other garbage, no sewage on the ground potholes, driving buckets should be covered. Inside and outside the sink, sewage ditches and other places without blockage, stove, operating table and other places to be clean and tidy.
3, the school cafeteria facilities and equipment layout is reasonable, there are relatively independent food storage, food processing operations, food for sale and staff locker room, equipped with adequate lighting and ventilation. Effective prevention of flies, rats, cockroaches and so on.
4, should be regularly maintained food processing, storage, display, disinfection, cleaning, heat preservation, cold storage, freezing and other equipment and facilities, calibration of measuring instruments, cleaning and washing in a timely manner, disinfection, when necessary, to ensure normal operation and use.
Second, the health and training of employees 1, the cafeteria in the recruitment of employees, to understand their conduct and mental health, there are obvious conduct problems or mental health problems can not be hired.
2. Schools must conduct annual health checks for cafeteria workers, and new and temporary food production and management workers must undergo health checks and obtain valid health certificates before they can work.
3, the school suffers from dysentery, typhoid fever, viral hepatitis and other gastrointestinal diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other food safety disorders, shall not be engaged in the work of the cafeteria. 4, the school found that employees have cough, diarrhea, fever, vomiting and other food hygiene disorders, should be immediately removed from work, to identify the cause of the disease, to exclude the cause of the disease, and to ensure the safety of the food.
5, the school requires practitioners should have good personal hygiene habits. Must do: before work, after handling food materials, after washing hands with soap and flowing water, before contacting the direct entrance to the food should be disinfected hands; wear clean clothes, hats, and put the hair in the hat; not to stay long nails, nail polish, wear rings processing food; not in the food processing and sales of smoking in the premises, the sale of food to wear a mask.
Third, food procurement and acceptance 1, the development of food procurement program. Determine the varieties, brands, quantities, and other related program arrangements for the purchase of food.
2, choose the supplier. To carefully check the main qualifications of the supplier to ensure that the source of food is legal.
3, signed a supply contract. Sign a supply contract with the supplier to clarify the rights and obligations of both parties, especially the responsibilities and obligations of both parties in the event of food quality problems.
4, request for food-related information. Ask the supplier for qualification certificates (food production or business license, business license) and product inspection certificates (raw meat and poultry should be animal quarantine certificates [Product B], meat quality inspection certificates); from the fixed supplier (including individual operators) purchases, should be checked and retained supplier's qualification certificates, each supply list, etc.; from the legal supermarkets, farmers' markets purchases, to be retained in the shopping list; If centralized disinfection of drinking utensils is used, the business license of the supplier and the certificate of disinfection should be requested. Proof of information for copies, it is appropriate to have the supplier stamped red seal or signature confirmation.
, the use of scanning, photography, data exchange, spreadsheets and other scientific and technological means to establish supplier files for inspection.
5, food inspection. When conditions are available to set up a food testing room, the supplier to provide food testing and make detailed records. After the inspection of unqualified food, notify the supplier to do return processing.
6, each batch of purchases of detailed records of purchase accounts, accounts kept for a period of two years.
Fourth, food transportation 1, transport food means and containers should be clean and hygienic, and raw and cooked separately, the transport should be fly, dust, food pollution prevention.
2. When loading and unloading the purchased food, we should pay attention to hygiene and should not put the food in direct contact with the ground.
3. Directly imported bulk food should be transported in closed containers. Directly imported food should not be piled up on the ground or mixed with raw materials and semi-finished products that need to be processed, so as to prevent direct imported food from being contaminated.
V. Food storage 1, due to the number of school meals, fresh and live food is purchased immediately, small quantities of food supplies can be stored in the food storage warehouse for a short period of time.
2, detailed records of food storage information. Food storage should be recorded in detail the name of the goods, trademarks, manufacturers, date of purchase, date of production, shelf life, the number of purchases, the name of the supplier, contact telephone and other information.
3, in accordance with the requirements of food storage. Food should be away from the wall off the ground 15 centimeters (at least) storage, according to the order of entry, date of production, classification, shelf, raw and cooked separately, neatly arranged, labeled storage. Strictly prohibit the storage of spoiled, foul-smelling, contaminated unclean or over the preservation period of the food.
4, storage of bulk food for direct entry, should be used closed containers. In the storage location indicates the name of the food, date of production, shelf life, producer's name and contact information.
5, food out of the warehouse to record the flow of goods in detail. Establishment of warehouse accounts, detailed records of relevant information for inspection, the accounts are kept for a period of two years. 6, the daily inspection of the stock of food. Found that the food is rotten, spoiled, beyond the shelf life, etc., should be immediately cleaned up.
7, a weekly health check of the warehouse. Ensure that the warehouse is well ventilated, clean and tidy, in line with the requirements of food storage.
8, spoiled food to set up a special warehouse or container for safekeeping. Not to be mixed with qualified food together to avoid contamination.
Sixth, food cooking and processing 1, the cafeteria staff to receive food, the first sense of acceptance, found that the food is rotten, deterioration, more than the shelf life and so on, to immediately clean up; at the same time, do a good job of rough processing.
2, food processing water quality should be in line with GB5749 "Chinese People's **** and the country's drinking water health standards".
3, the special provisions of vegetable cleaning: vegetables from the library led by the first rough processing to remove dirt and debris, and then into the soaking pool soaked for more than 30 minutes, with a test paper test (handled by the person to do a good job of soaking time records), before cleaning spare.
4, the strict implementation of raw and cooked separately system, raw meat raw materials must be processed using a special meat table and meat case utensils. Set up raw and cooked special desk and tool storage cabinets, respectively, for safekeeping and use.
5, food washing and cutting, processing must be taken "a wash, two dipping, three hot, four fried" cooking procedures, processed food to thoroughly meet the food safety requirements, to ensure that no contamination.
6, cooking and processing of food must be cooked, in line with food safety standards. Need to cook processed large pieces of food, its center temperature is not less than 70 ℃.
7, processed cooked products and food materials or semi-finished products are stored separately, semi-finished products and food materials are stored separately to prevent cross-contamination.
8, food in the cooking to sell before the general not more than 2 hours, if more than 2 hours of storage, should be higher than 60 ℃ or less than 10 ℃ storage conditions. 9, each meal should be taken in accordance with the provisions of the vegetables and rice not less than 150 grams of samples to be placed in the refrigeration equipment to save for more than 48 hours, in order to prepare for the test.
VII. Food preparation for sale 1, make full use of the "three prevention" facilities, to maintain cleanliness and hygiene of the food preparation room, to play its role in the cleaning of tableware, containers, utensils.
2. The staff should be neatly dressed before entering the food preparation room, and wear one-time gloves and masks to distribute meals after their hands are sterilized.
3, the staff in the operation of the finished meal can not cough, sneeze, can not use their hands to pick boogers, ear wax, before going to the toilet to change off the chef's work clothes and hats, after going to the toilet, you have to wash your hands to disinfect, and then change the chef's work clothes and hats before engaging in food processing.
4. When distributing meals, first check whether the containers holding meals are clean and hygienic, and the cleaned and sterilized containers cannot be wiped with aprons or rags.
5, finished meals can not be placed directly on the ground, but on the operating table or shelf.
6, without permission, practitioners can not arbitrarily change jobs, non-dispensing room staff, in the dispensing of food is not allowed to go in and out of the dispensing room.
Eight, food safety supervision 1, the school set up a cafeteria food safety supervision organization, by the school leadership, teaching, general affairs, teachers, parent committees, student representatives to set up a cafeteria food safety supervision group, regular inspection of the cafeteria food safety assessment, timely announcement of the results of the inspection, and found that the problem of timely rectification advice, ordered to correct. If you don't obey the corrective advice or can't make corrections in time, you must implement punitive measures or stop the business.
2, the establishment of a sound management system of food safety in the cafeteria and student collective dining. Relevant food safety management system should be displayed in the dining place all year round to accept the supervision of the diners. To strengthen safety and security, non-staff are strictly prohibited from entering the school cafeteria food processing operations, food ingredients storage room and boil water room, in order to prevent poisoning incidents, to ensure that students eat, water health and safety.
3. Schools should strengthen food safety education for students, cultivate their awareness of food safety, and provide them with scientific guidance to discourage them from buying boxed lunches and food sold by street vendors, and from consuming suspicious food of unknown origin.
4, in particular, to strengthen the management of the cafeteria and food safety, to ensure food safety, food safety must be put in the first place. We must put food safety in the first place. We must strictly control the food.
5, should establish emergency response mechanism for food safety accidents, has caused food poisoning or suspected food poisoning, the following measures should be taken: 1, immediately stop the production and operation of activities, and timely report to the relevant leadership.
○ 2, to assist health organizations to treat patients.
○ 3, retain the food and its raw materials, ○ tools, equipment and the scene that caused food poisoning or may lead to food poisoning.
4, with the food safety regulatory authorities to investigate, in accordance with the relevant requirements to truthfully provide ○ relevant materials and samples.
5, the implementation of food safety regulatory departments required to take other measures to control the situation ○ in the smallest possible range.
6, the establishment of a sound reporting system for food poisoning accidents or other foodborne diseases. If there is a school food poisoning or suspected food poisoning, the cafeteria should report to the school immediately.
7, the establishment of the cafeteria food safety accountability system. Neglect of duty, negligent management, resulting in food poisoning or other food-borne diseases of the cafeteria and the responsible person, as well as caused food poisoning or other food-borne diseases, concealment of the facts and not reported to the responsible person, should be given a notice to criticize or corresponding administrative sanctions. If the situation is serious, the corresponding legal responsibility shall be investigated according to the law. Fuyuan County Houshuo Township Central School