1. In order to improve the food safety guarantee system, clarify food safety responsibilities, strengthen food safety supervision and management, and ensure human health and life safety, this regulation is formulated in accordance with the Food Safety Law of People's Republic of China (PRC) and other relevant national laws and regulations, combined with the actual situation of our company.
Two. Scope of application: These Regulations are applicable to the food production, sales, catering operations and their supervision and management in the region to which the Company belongs.
3. The legal representative of this unit is the first person responsible for food safety, who is fully responsible for the food safety supervision and management within the jurisdiction of this company, and leads and coordinates the food safety supervision and management within the jurisdiction of this company in a unified way; Establish and improve the food safety supervision and management coordination mechanism and supervision and management responsibility system. The food safety administrator is responsible for the daily work of food safety. The food safety administrator consists of the production manager, team leader, quality inspection manager, assistant and quality inspector.
Four. The company shall obtain a business license in accordance with the law, and handle the food production license and other relevant documents in accordance with the requirements of national laws and regulations, and its food business scope and environment shall conform to the national laws, regulations and standards on food safety.
Five, food production and sales should have facilities and conditions to ensure food safety, away from pollution sources, and in line with the relevant national food safety standards.
Six, the raw materials and additives used in the production of food are selected from the list of qualified suppliers, and their quality should comply with the relevant provisions of the state; Non-edible raw and auxiliary materials shall not be used to process food. It is forbidden to use prepackaged foods and food additives to process food without product name, place of origin, factory name, production date, batch number, specification, formula, shelf life and eating method. It is forbidden to use unqualified raw materials to produce products.
Seven, establish and improve the grain purchasing card and accounting system. Establish an inspection system, set up a sanitary quality inspection room suitable for the production scale, and conduct ex-factory inspection on the food produced and processed by the enterprise in accordance with product standards and sanitary quality management regulations. Only after passing the inspection can the factory be sold.
Eight, the company in the whole process of procurement, production and sales to establish and improve the ISO900 1 standard quality management system, the implementation of standardized management, the implementation of the whole process of quality management from raw material procurement, product factory inspection to after-sales service.
Nine, do a good job in the management of food processing, storage and supply, in strict accordance with the operating procedures and hygiene requirements, to ensure that food is not contaminated.
Ten, pay attention to environmental sanitation management, keep the environment inside and outside the processing business premises clean and tidy. Clean and disinfect equipment, tools and containers according to the company's regulations on cleaning and disinfection of equipment and pipelines to prevent cross-contamination. According to the SSOP standard operating procedure of the company, do a good job in cleaning the production site.
Eleven, according to the provisions of food samples. Improve the food traceability system to ensure food safety.
12. Strictly do a good job in health management and health knowledge training for food employees, and send employees to the health and epidemic prevention station for a health check every year. Only after obtaining the health certificate can you engage in the production operation of the company. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food safety shall not engage in food production.
Thirteen, clear internal health management responsibilities, organize food safety self-examination and self-correction.
Fourteen Production personnel must wash their hands and disinfect before work, frequently cut their nails, bathe and wash clothes according to SSOP standards.
15. In order to prevent people from intentionally polluting food through a series of chemical and biological agents or other harmful substances, thus causing harm to people (these agents include some non-naturally occurring substances or substances that cannot be detected by routine methods), the company's food protection plan should be implemented.
Sixteen, this system from the date of promulgation.