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Food hygiene management system
According to the Food Safety Law and relevant national laws, regulations and rules, our unit has formulated the following food hygiene management system:
I. Post responsibility system
1, responsible person's job responsibilities: fully responsible for food management; Responsible for establishing and perfecting the quality management system, strengthening the quality education for enterprise operators, and ensuring the realization of quality management policies and quality objectives. Regularly carry out quality education and training, and organize a physical examination for all staff every year.
2. Manager's responsibilities: directly responsible for food safety management; Do a good job in cleaning the business premises and warehouses on time to ensure that the operating conditions and storage facilities of food are safe, harmless and pollution-free; Establish and manage employee health files, be responsible for arranging employee health examination every year, and supervise and inspect employees to maintain daily personal hygiene; Responsible for monitoring the temperature and humidity of business premises and warehouses within the specified range to ensure the quality of food; Problems that may affect food safety should be solved immediately or reported to the person in charge.
3. Job responsibilities of purchasing and selling personnel: It is strictly forbidden to purchase foods prohibited from being marketed by laws and regulations; It is strictly forbidden to purchase food from enterprises with incomplete licenses; Carefully check the supplier's food production license, food circulation license, business license and inspection certificate when purchasing goods; Ensure that the food sold is within the shelf life, and regularly check the appearance and shelf life of the food sold, and immediately take it off the shelf when problems are found, and report it to the food safety management personnel.
Second, the employee health management system
1, all personnel engaged in food business must obtain pre-job hygiene knowledge before they can take up their posts, and those engaged in direct food import must obtain health certificates, undergo annual health examination, and receive regular training on food hygiene and related health laws, regulations and business skills.
2. 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 direct contact with imported food.
3. Pay attention to personal cleanliness and personal appearance. Uniform and clean work clothes must be worn when on duty, and they should be changed frequently to keep them clean and tidy. Chewing gum, eating or smoking are not allowed at work. Personal belongings must be stored in designated areas or dressing rooms, not in the work area.
Third, the sales management system
1, the business premises are more than 25m away from non-flush toilets, open septic tanks, garbage dumps (yards) and other places, and sealed garbage containers shall be set to remove garbage in time, and dust, flies and rats shall be well protected to ensure a clean environment.
2 "Food Circulation Permit" and "Business License" shall be hung in a conspicuous position in the business premises. There are food hygiene management institutions and organizational structures, and there are full-time food safety management personnel who have received professional training.
3. The layout of food display facilities is reasonable, the food business areas are delineated, and food and non-food are stored separately; Do not sell toxic, harmful, "three noes" and untested or unqualified food. Make sure the appearance of food is clean. If food is found to be beyond the shelf life, damaged, bitten by rats, damp, moldy and rusty, it should be handled in time.
4. Bulk food sales must be based on the principle of "separating raw food from cooked food". Bulk food sales areas should be classified. Sufficient containers should be equipped according to the varieties sold and meet the sanitary conditions. Directly imported bulk food should be covered with dust-proof materials. A "bulk food identification card" should be set up in a prominent position or isolation facilities to identify the food name, ingredient list, production date, shelf life, storage conditions, eating methods, names of producers and operators, contact information, etc. Achieve "one product, one brand, corresponding brand". Direct import of bulk food sales must have a person in charge, to provide consumers with sorting and packaging services, to provide consumers with small packages that meet health requirements. Wear work clothes, masks, gloves and hats when operating, and use special tools to pick up goods.
5. Fresh food should be equipped with special display facilities such as shelves, heat preservation cabinets, freezers and freezers, and equipped with testing equipment that meets the requirements.
6. A pre-entry room should be set at the entrance of the cooked food sales room, equipped with changing clothes, washing hands and disinfection facilities, non-manual faucets, effective air disinfection facilities, food refrigeration facilities and special tools, and food should be covered with dust-proof materials.
Fourth, the warehouse management system
1, the food warehouse must be dedicated, and other sundries and toxic and harmful substances shall not be stored. A special person shall be appointed to take charge of the management, and the entry and exit registration system shall be established and improved. When food and food raw materials are put into storage, the warehouse keeper shall check their quality and quantity, and record in detail the name, quantity, origin, purchase date, production date, shelf life and packaging of the products put into storage, and store them in order of storage time. Food that fails the sensory inspection shall not be put into storage.
2. The food warehouse should be well ventilated to maintain the temperature and humidity required by the warehouse and prevent food from mildew and insects. The storage of fresh food should be equipped with necessary low-temperature storage equipment, including cold storage (cabinet) and freezer (cabinet). Do a good job in dust prevention, fly prevention, rat prevention and moisture prevention, regularly clean the periphery of the warehouse and eliminate toxic and harmful pollution sources and places where ants and flies breed.
3. Food should be stored on platforms and shelves isolated from the ground, the distance from the wall should be greater than 30 cm, and the distance from the bottom to the ground should be greater than 40 cm. Food should be classified and stored according to the principle of first-in first-out, raw and cooked separately, and clearly marked.
Fifth, the pest control system.
1, rat poison shall not be used in food sales places, and a certain number of fly-killing lamps shall be equipped to ensure normal work. Cooked food sales room should be equipped with adequate and effective air disinfection facilities and disinfected regularly.
2. Pest control should be carried out regularly to prevent pests from breeding. Pesticides should be used by special personnel in accordance with the prescribed methods. Insect control is not allowed during business hours, and protective measures should be taken for all kinds of food. Food, food contact surfaces and packaging materials should not be contaminated when used, and all equipment, tools and containers should be thoroughly cleaned after use.
Intransitive verb health examination and reward and punishment system
1, health management is managed by leaders and special personnel, health examination and reward and punishment systems are formulated, and relevant personnel are organized to carry out health examination regularly or irregularly; Organize employees to learn health knowledge and relevant laws and regulations, and organize training and assessment, and the assessment results are linked to rewards and punishments.
2. Health management personnel are responsible for the implementation of various health management systems, so that there are inspections before and after business every day, and the inspection records are complete. Employees have strict hygiene operation procedures, and good personal hygiene habits and hygiene operation habits are gradually developed. If the problems found in the inspection have not been improved, they will be dealt with strictly in accordance with the relevant reward and punishment system.
Food management system
According to the provisions of the Food Safety Law and relevant national laws, regulations and rules, the following systems are formulated for the food management of our unit:
First, the incoming inspection system
1, perform inspection obligations on purchased food according to laws, regulations and food safety standards, and check the sensory quality and label of food; Check whether it is a food prohibited by relevant national laws and regulations; Check the supplier's license, business license and food certification documents. Those who sell imported food shall check the legal certificate of imported food. Sales of fresh food, check whether the listing certificate is consistent with the information of Xiamen fresh food safety supervision system.
2. Those who enter shopping malls, supermarkets and grocery stores and hang the words "general distributor" and "general agent" must check whether they have legal and valid authorization documents and keep copies of the documents for future reference.
3. For food enterprises that implement a unified distribution business model, the headquarters of the enterprise can uniformly check the supplier's license, business license and food qualification documents, and make a good record of food purchase inspection. The headquarters of the enterprise shall provide the operators with the incoming inspection certificate, and establish the incoming inspection record system for the self-purchased food other than the unified distribution.
Second, the system of obtaining certificates and tickets.
1. Request for certificates: when purchasing goods, ask the manufacturer or superior supplier for "one photo, two certificates and one report" according to the regulations, that is, ask for the business license, food production license, food circulation license and other documents and quality inspection report within the validity period. The above-mentioned certificates of manufacturers or higher-level wholesale enterprises should be updated in time to ensure that imported food is handled within the validity period, and ask for legal certificates of imported food.
2. Ticket request: When purchasing, ask for a shopping receipt containing the food name, specification, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date, etc. That is, if you operate prepackaged foods, you should ask for the proof of supply issued by the electronic accounting software in accordance with the unified style of the Provincial Administration for Industry and Commerce; Fresh food operators shall obtain the listing certificate issued by Xiamen Fresh Food Safety Supervision Information System.
3. After receiving the food vouchers and tickets, publicize them in a prominent position in the designated place for consumers to inquire and check with relevant departments.
Third, the purchase and sale ledger system
1, food wholesalers establish food purchase and sale accounting systems, and food retailers establish food purchase accounting systems.
2. Establish a food purchase and sale account system, truthfully record the name, specification, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date and other contents of the food, or keep bills containing the above information.
3. The wholesaler shall truthfully record the name, specification, quantity, production batch number, production date, shelf life, buyer's name and contact information, sales date, etc. Goods are sold in accordance with the unified supply voucher style of Fujian Provincial Administration for Industry and Commerce, and the electronic accounting software is used to issue the supply voucher. The format of the supply voucher is in triplicate, the first copy (the wholesaler's sales ledger), the second copy of the purchase unit (the retailer's accounting voucher) and the third copy (the retailer's purchase ledger).
4. Set up a data cabinet to store the relevant qualifications and ledgers of the wholesalers or manufacturers at the next higher level, sort out the supply vouchers according to different suppliers, procurement time and commodity categories, and bind them into volumes regularly, and implement ledger management. Wholesalers should scan the supplier's license, business license and food conformity certificate into the electronic ledger software in time and upload them to the food safety filing database in the circulation field of Fujian Provincial Administration for Industry and Commerce. Sales of fresh food, fresh food safety supervision information system in Xiamen to generate and record the purchase ledger.
5 incoming inspection records, wholesale records or bills shall be true and shall not be forged, and the storage period shall not be less than two years.
Fourth, the quality self-inspection system
1. Shopping malls, supermarkets, bazaars and wholesale markets dealing in fresh food shall set up food quality inspection rooms (stations) to mainly carry out the inspection of aquatic products, vegetables and other foods.
2 set up food quality inspection posts, equipped with more than two full-time (part-time) food quality inspection personnel, purchase necessary inspection equipment, and conduct quality inspection on their own.
3. Through testing, food quality problems can be found in time, unqualified food can be delisted, unqualified food can be prevented from entering the circulation link, and the test results can be recorded in Xiamen fresh food safety supervision information system in time.
4. Set up billboards in markets and supermarkets to publicize the results of food quality testing.
Fifth, the delisting system of unqualified food.
1, if it is found that the food business does not meet the food safety standards, it shall immediately stop the business, store it off the shelf separately, notify the relevant producers, operators and consumers, record the situation of stopping the business and notification, and report the relevant situation to the administrative department for industry and commerce in the jurisdiction. After receiving the delisting notice from the relevant regulatory authorities, the unqualified food shall be dealt with immediately in accordance with the above provisions, and the food producers shall be assisted to implement the food recall system.
2. Regularly inspect the food stored and sold, check the production date and shelf life of the food, promptly clean up the food that has deteriorated, exceeded the shelf life and other foods that do not meet the food safety requirements, take the initiative to withdraw it from the market, and make relevant records.
Sixth, consumer complaint handling system.
1, set up corresponding institutions and personnel in the business premises to handle consumer food complaints in the business premises. Provide relevant sales vouchers (invoices, credit cards) to consumers when providing food, and provide written vouchers when making special commitments.
2. After acceptance and confirmation, register the specific complaints and requirements of consumers, record the complainant's name, address, postal code, contact information, date of food purchase, commodity name, brand, specification, quantity, measurement, price, damage, consumer's requirements and other related contents, and make a copy of the vouchers and related materials provided by the complainant.
3. After accepting consumer food complaints, designate specific staff to investigate and deal with them, and shall not deliberately delay or unreasonably refuse. Responsibility investigators must first investigate the enterprise's own situation and distinguish responsibilities in combination with the complainant's opinions. If it is the responsibility of the operator, it shall return, exchange or compensate the consumer according to the regulations or the agreement with the consumer, and solve it for the consumer in time; Operators have no responsibility to explain clearly to consumers.