A dairy product seller shall establish a dairy product purchase inspection record system, and truthfully record the supplier's name, legal representative or owner's name, contact information, license number, license validity period, business license registration number, business license validity period, dairy product name, supplier's name, quality inspection report number, specification, quantity, batch or production date, shelf life and purchase time.
Extended data
Regarding the requirements in food production and operation, the first thing is to meet food safety standards. Production and operation in accordance with food safety standards is the most basic and core requirement of this law for food production and operation. In addition, the following requirements must be met, which are clearly stipulated in the Food Hygiene Law and reiterated here.
I. Environmental hygiene requirements for food production and operation.
"Adapting to the variety and quantity of food produced and operated" should generally pay attention to the following aspects: the warehouse area should be adapted to the variety and quantity of food produced and operated; The workshop is suitable for production and output; Workshop design suitable for production, such as personnel operation area, space and equipment, should be able to prevent food pollution and meet other conditions to ensure food safety.
2. Sanitary facilities that food production and operation should have. All kinds of foods, from raw materials, processing, production, storage, transportation to sales, can form an organic chain if these sanitary facilities are available, which can effectively prevent and reduce food pollution and corruption.
Three, food production and operation should have food safety professional and technical personnel, management personnel and rules and regulations to ensure food safety. Compared with the Food Hygiene Law, this item is newly added. The enterprise is the first person responsible for food safety, and the food safety management level of the enterprise determines whether the food is safe or not to some extent.
Food professional safety technicians have professional knowledge of food production and management, and can detect and supervise food from a professional perspective; Managers can effectively reduce all kinds of food safety risks through scientific management. Employees can strengthen their sense of responsibility by learning various rules and regulations to ensure food safety, so that their operations meet the requirements of rules and regulations and effectively ensure food safety.
4. Hygienic requirements for equipment layout and process flow to prevent food from being contaminated during production and operation. Reasonable equipment layout and process flow should be serialized, automated and streamlined, so as to avoid the pollution of raw materials and semi-finished products in the previous process to the finished products in the latter process, and prevent cross-infection between food and finished products, raw food and cooked food.
The containers, tools and utensils of each process must be fixed and have their own corresponding signs to prevent cross-use. Cleaning agents, disinfectants, pesticides and rodenticides used must be kept away from food, stored in counters and managed by special personnel.
Five, tableware disinfection requirements. It is necessary to ensure that the tableware and drinking utensils used by users are disinfected to eliminate pathogens, reduce the number of bacteria, such as Escherichia coli, hemolytic streptococcus and Proteus, prevent users from infecting each other, and protect consumers' health. The disinfection method of tableware can adopt physical or chemical methods.
Physical methods generally refer to boiling or steam disinfection without drug residue; Disinfectants or detergents are generally used in chemical methods, and disinfectants or detergents that are harmless to human health should be adopted.
Health requirements for food storage, transportation and handling. Food is easy to cause food pollution in the process of storage, transportation and loading and unloading. Once the food is contaminated due to the proximity of poisons and other reasons in this process, it will threaten the life safety of the people and cause huge losses.
Hygienic requirements for food transportation and loading and unloading include two aspects: first, containers, tools and equipment for food transportation and loading and unloading must be made of non-toxic and harmless materials, and must be cleaned or disinfected according to regulations during use.
Second, the environmental conditions of food shipment must meet the hygiene requirements, such as whether the bulk food is adjacent to toxic and harmful substances during loading and unloading, and whether the toxic and harmful substances are mixed with food, food and non-food, food that easily absorbs odor and food with special odor.
Seven, food packaging hygiene requirements. Small food packaging can prevent pollution before eating and is convenient for consumers to eat. Packaging must use non-toxic and clean packaging materials, such as food wrapping paper.
Eight, food production and sales personnel hygiene requirements. Good personal hygiene habits of food producers and operators are an important means to prevent food pollution from "getting sick from the mouth". Personal hygiene refers to the appearance of food production and marketing personnel is neat, nails are often cut, hair is normal, and people often take a bath. Wash your hands and wear clean work clothes and working caps before operation;
Do not smoke in the production and business premises; Non-toxic and clean sales tools should be used when selling unpackaged food directly facing the crowd. The personnel in each process are relatively fixed and are not allowed to walk around at will. Those who have not been disinfected and changed their work clothes are not allowed to enter the job.
reference data
Baidu Encyclopedia: People's Republic of China (PRC) Food Safety Law