First, food production and management enterprises should establish and improve the food safety management system.
Secondly, food production enterprises shall develop and implement appropriate measures for food safety control requirements.
Third, food production and operation shall establish and implement health management system for employees.
Fourth, food production operators should establish a food safety self-examination system, regular inspection and evaluation of food safety conditions.
Fifth, food manufacturers and operators should establish purchase inspection records and sales record system.
Sixth, food manufacturers should establish a food factory inspection records system.
Seventh, engaged in wholesale food business operators shall establish a food sales record system.
Eighth, food service providers shall establish and implement requirements for the control of raw material procurement as well as provisions for processing and inspection measures.
Establishment of a food safety management system includes:
1, the development of the unit's food hygiene management system and job hygiene responsibility management measures.
2, the development of the unit's food business premises sanitation facilities to improve the planning.
3, the organization of the unit of food workers to carry out food safety regulations and knowledge of training, training and qualification before being allowed to engage in food distribution business.
4, the establishment and implementation of health management system for employees.
5, the implementation of food safety standards.
6, to assist food safety supervision and management agencies to implement food safety supervision and monitoring.
In summary, the state of food production and operation of the licensing system. For those engaged in food production, food distribution, food service, should obtain a food production license, food distribution license, food service license according to law. Administrative licensing, refers to the administrative organs, based on the application of citizens, legal persons or other organizations, after examination in accordance with the law, to allow them to engage in specific activities.
Legal basis:
"People's Republic of China*** and the State Food Safety Law"
Article 33
Food production and operation shall comply with food safety standards, and meet the following requirements:
(a) have with the production and operation of food varieties, the number of food processing and food raw materials handling and food processing, packaging, storage, and other places. Keep the place environment clean, and with toxic, harmful places and other sources of pollution to maintain a prescribed distance;
(2) with the production and management of food varieties, the number of production and management of equipment or facilities, there are appropriate disinfection, dressing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and wastewater, storage of garbage and waste Equipment or facilities;
(3) full-time or part-time food safety professionals and technicians, food safety management personnel and rules and regulations to ensure food safety;
(4) a reasonable layout of equipment and processes to prevent cross-contamination of food to be processed and directly imported food, raw materials and finished products, and to avoid contact with poisonous and unclean substances;
(5) tableware, drinking utensils and serving utensils;
(6) the use of food safety equipment, including (E) tableware, drinking utensils and containers holding directly imported food should be washed and disinfected before use, cooking utensils, utensils should be washed after use, keep clean;
(F) storage, transportation and loading and unloading of food containers, tools and equipment should be safe, harmless, clean, to prevent contamination of food and meet the temperature, humidity and other special requirements necessary to ensure food safety, shall not store, transport and food and toxic, harmful substances together. Storage and transportation of food with toxic and harmful substances;
(g) direct entry of food should use non-toxic, clean packaging materials, tableware, drinking utensils and containers;
(h) food production and management personnel should maintain personal hygiene, production and operation of food, they should wash their hands, wear clean clothes, hats, etc.; sales of unpackaged direct entry of food, they should use non-toxic, clean containers, vending tools and equipment. Containers, vending tools and equipment;
(ix) water should be in line with national standards for drinking water hygiene;
(x) the use of detergents, disinfectants should be safe for human beings, harmless;
(xi) other requirements prescribed by laws and regulations. Non-food production operators engaged in food storage, transportation and loading and unloading, shall comply with the provisions of the sixth paragraph of the preceding paragraph.