including food processing areas, non-food processing areas and dining places.

operating the food certification system

1. A special person must be responsible for purchasing food and master food hygiene knowledge and purchasing knowledge.

2. Establish a certificate claim file, and the certificates claimed should be classified and archived in chronological order.

3. When purchasing the packaged food, ask the supplier for the manufacturer's hygiene license, product inspection certificate or inspection report; When purchasing non-shaped packaged food, it is necessary to check the sensory properties of the food such as color, aroma, taste and shape, and obtain the hygiene license of the distributor and the inspection report or certificate of the batch of products.

4. When purchasing fresh (frozen) meat, you should obtain a quarantine certificate for animal products, or check whether the carcass is stamped with a valid inspection seal. When purchasing imported fresh (frozen) meat and its products, you should obtain a quarantine certificate for entry-exit animal products.

5. When purchasing health food, imported health food, irradiated food, and new resource food, you should also ask for the relevant health permit approval (copy) from the Ministry of Health.

warehouse management system

1. Food and non-food should be stored separately, and should not be mixed with cleaning products and daily necessities.

2. The person in charge of the warehouse should do a good job in the acceptance of the stored food, and register the product name, supply and marketing unit, purchase and sale quantity, product batch, quality guarantee period and whether the relevant documents are complete in the food purchase and sale account. The relevant documents should be kept for more than one year for future reference.

3. The food warehouse is dedicated and equipped with facilities and measures to prevent rats, flies, moisture, mildew and ventilation, and it operates normally.

4. Foods should be classified, divided into shelves and stored by partition walls. (The floor is 31cm, and the wall is 11cm) All kinds of foods are clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

5. Establish a special person acceptance and registration system for warehouse entry and exit, so as to be diligent in entry and exit, first in and first out, and check the warehouse regularly to prevent food from being expired, spoiled, mildewed and infested, and clean up food that does not meet the hygiene requirements in time.

six, food warehouse should always open the window for ventilation, regular cleaning, keep dry and clean.

VII. Staff should wear clean work clothes and maintain personal hygiene.

Hygienic system in the food sales process

1. Food sales staff must wear clean work clothes, wash their hands and disinfect before going to work, and it is forbidden to scratch their heads, cough or sneeze and cover their mouths during the sales process.

second, the direct-to-eat food sold must be packed in complete packages or dust-proof containers.

third, food sales should be in special counters or rooms, with dust-proof, fly-proof and pollution-proof facilities.

4. When selling food, you must use special tools to pick up the goods. The tools for picking up the goods should be kept in clean containers, and the goods should be separated from the payment.

5. Tools and weighing instruments for selling food should be dedicated, disinfected regularly and kept clean.

6. The factory name, address, product name, production date and shelf life (or shelf life) should be marked on the packaged and bulk food sold.

Hygienic system for food display

1. Shelves displaying food must be cleaned and disinfected before displaying food.

second, display food must be separated from raw food and cooked food to avoid cross-infection of food.

third, the display of direct food must use plastic wrap to keep the food fresh and hygienic, and must not exceed the shelf life.

fourth, the display of food must be appropriate and not block the air outlet.

5. The glass, sales utensils, shelves, lampshades and price tags of the display cabinet shall not directly touch the food, and the displayed food shall not be directly scattered on the shelves. .

6. Sales personnel who display food must hold valid health certificates and wear clean work clothes and hats.

Health check-up system for employees

1. Food business operators must have a health check-up every year and may not use the health certificate beyond the time limit.

Second, new employees, interns and interns must obtain health certificates before taking up their posts, so as to prevent the occurrence of physical examination after taking up their posts first.

3. The food hygiene management personnel are responsible for organizing the health examination of employees in their own units, establishing the employees' health files, urging the "five diseases" personnel to adjust their posts, and conducting daily supervision and management on the health status of employees.

4. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of foods that are directly accessible.

5. when the following symptoms are observed, it should be stipulated to suspend the work of contacting directly imported food or take special protective measures: diarrhea; Hand injury and scald; Skin eczema and boils; Sore throat; Ear, eye and nose discharge; Fever; Vomiting

Health knowledge training system for employees

1. Food operators must receive food hygiene laws and regulations and food hygiene knowledge training and pass the examination before they can engage in food production and operation.

2. Carefully formulate the training plan, and regularly organize managers and employees to participate in the training of food hygiene knowledge, professional ethics, laws and regulations and hygiene operation skills under the guidance of the health administrative department.

3. New employees, including interns and interns, must undergo training and pass the examination before taking up their posts.

4. The training method is a combination of centralized lecture and self-study, and regular assessment is conducted. Those who fail to pass the examination will leave their posts for a week and then take up their posts after passing the examination.

5. Establish the health knowledge training files for employees, and record and file the training time, training contents and assessment results for inspection.

Cleaning and disinfection system for food utensils

1. Food utensils, containers and packaging materials shall meet the relevant hygiene standards, be nontoxic and harmless, and be convenient for washing, disinfection and cleaning.

second, food utensils should be cleaned and disinfected once a day before and after work, and the operation process should be orderly, clean, free of dirt and true colors.

Third, food utensils should be kept by special personnel, and should not be mixed or used indiscriminately.

4. Food cold storage and freezing tools should be cleaned once a day, washed and disinfected once a week, and managed by special personnel.

5. The cleaning and disinfection of food utensils should be checked regularly and randomly, and the utensils that do not meet the hygiene standards should be replaced in time.

health inspection system

1. make a regular or irregular health inspection plan, combining comprehensive inspection with spot check and inquiry, and mainly checking the implementation of various systems.

second, the health management personnel are responsible for the implementation of various health management systems, check the health once a day after business, check whether each post violates the system, find problems, promptly guide improvement, and make health inspection records for future reference.

3. The person in charge of each post should follow the inspection and guidance, strictly follow the hygiene operation procedures of employees, and gradually develop good personal hygiene habits and hygiene operation habits.

Fourth, the health management personnel of the unit shall conduct a comprehensive on-site inspection 1-2 times a week, give timely feedback on the problems found, put forward suggestions for improvement within a time limit, and make inspection records.

5. if the same kind of problems found in the inspection have not been improved after being put forward twice, they shall be handled in strict accordance with relevant regulations.

Health management system of food business units

1. Keep the area around the production site clean and free from pollution sources.

2. The staff shall have a health check-up and knowledge training every year, and can only take up their posts after obtaining a health certificate.

third, the food sold should meet the hygiene standards, and obtain the manufacturer's hygiene license and inspection report.

4. The warehouse must be ventilated and dry, and measures should be taken to prevent rats, insects and mildew. Food should be classified, shelved, stored off the ground and off the wall, so as to be FIFO.

5. stereotyped packaged foods and food additives must have product specifications or commodity marks, and must comply with the provisions of the General Labelling Standard for Foods.

VI. The warehousing date and quantity of the warehousing food shall be listed and marked, and the food quality shall be checked, accepted and registered.

7. perishable foods such as meat and aquatic products should be stored in cold storage, so that raw and cooked foods are separated, and finished products and semi-finished products are separated. Cold storage (refrigerator) should be defrosted regularly. Clean frequently to keep the environment inside and outside the warehouse clean and tidy.

8. avoid shock and impact when transporting products, and handle with care.