(1) Business premises
1. Complete license and bright license operation: the health license is within the legal validity period and hung in a conspicuous position to realize bright license operation.
2. Employees have health certificates and health knowledge training certificates; The transfer rate of "five diseases" (digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis A, active pulmonary tuberculosis, suppurative or exudative dermatosis) is 100%;
(1) Employees can present valid health certificates and health knowledge training certificates at any time when they take up their posts.
(2) Occupational taboo personnel suffering from "five diseases" should have the Notice of Transfer of Occupational Taboo Personnel and the receipt of transfer issued by the supervised unit (in duplicate, with the same content) in the supervision institution and the supervised unit.
3, male * * * supplies, utensils disinfection system implementation:
(1) has a perfect cleaning and disinfection system and is posted on the wall.
(2) It has perfect cleaning and disinfection facilities and can operate normally.
(3) The disinfector can operate according to the requirements of cleaning and disinfection, and can skillfully answer relevant cleaning and disinfection knowledge.
(4) There are standardized disinfection records with authentic contents. Records include: date, disinfection time, disinfection method, signature of disinfection personnel, etc.
(five) entrusted with the disinfection of public goods and appliances, it shall provide a washing and disinfection contract, and indicate the disinfection method in the contract.
(2) Food safety
1, fully implement the quantitative classification management system of food hygiene supervision, and the coverage rate of quantitative classification management in catering units reaches over 95%:
(1) The quantitative grade mark of food hygiene shall be affixed to the hygiene license.
(2) The data files are complete, and there should be a complete food hygiene quantitative scoring table. Year of renewal: there must be a quantitative score sheet for health license and a quantitative score sheet for daily health supervision; Re-inspection year: there should be more than one quantitative scoring table for daily health supervision.
2, food business units and markets do not sell expired, spoiled, fake and shoddy food:
(1) The labels of packaged foods sold must be clear, and should indicate: product name, factory name, address, production date, shelf life, eating method, ingredient list and storage method. Imported food should be marked in Chinese.
(2) prohibit the sale of expired and fake and shoddy food.
(3) It is forbidden to sell foods with abnormal sensory properties such as spoilage, rancidity of oil, mildew and insects.
3. Have an emergency plan for food poisoning and conduct emergency drills; Food poisoning was dealt with in time, and there was no omission or concealment of food poisoning incidents; No major food poisoning accidents:
(1) There is an emergency plan to deal with food poisoning accidents.
(2) there are documents, notices, photos, papers, summaries and other relevant materials to carry out food poisoning accident drills.
(3) The annual report of food poisoning should be reported on time. No food poisoning accident should be reported as zero.
(4) No major food poisoning accidents have occurred for three consecutive years, and the annual report shall prevail.
(3) Water supply unit
1. Municipal water supply units, self-provided water supply units and secondary water supply units shall hold hygiene licenses within the legal validity period and have standardized management (for management requirements, please refer to Hygienic Standard for Centralized Drinking Water Supply Units 200 1 and Hygienic Standard for Secondary Water Supply Facilities).
2, employees have health certificates, health knowledge training certificate, "five diseases" (dysentery, typhoid fever, viral hepatitis A and other digestive tract infectious diseases, active tuberculosis, suppurative or exudative skin diseases) transfer rate 100%:
(1) Employees of water supply units can present valid health certificates and health knowledge training certificates at any time when they take up their posts.
(2) Persons suffering from occupational taboos should have a Notice of Transfer of Occupational Taboos issued by the supervised unit (water supply unit) and a transfer receipt (in duplicate, with the same content) in the supervision institution and the supervised unit (water supply unit).
3, the water supply unit has its own testing materials and supervision and monitoring materials of health supervision institutions are complete:
(1) Each centralized water supply unit should have a water quality inspection department, and fill in the inspection report of source water, factory water and pipe network terminal water (once a month for source water and factory water and twice a month for pipe network terminal water).
(2) Centralized water supply units shall have sampling records of source water and factory water at least twice a year, and have inspection reports issued by the Center for Disease Control and Prevention.
(3) the secondary water supply management unit shall conduct a comprehensive cleaning and disinfection of the secondary water supply facilities every year. After cleaning and disinfection, the cleaning and disinfection records of the secondary water supply system shall be made. The water quality has passed the inspection by the health supervision and inspection institutions at or above the county level, and there is an inspection report issued by the Center for Disease Control and Prevention.
(4) Each water supply unit has at least two administrative law enforcement documents every year.