It can be seen that the food safety officer reports to the food safety director. Article 3 mentions that food production and marketing enterprises should establish and improve the food safety management system, implement the food safety responsibility system, and equip food safety managers such as food safety directors and food safety officers that are suitable for the scale, food category, risk level, management level and safety status of the enterprise according to law, and clarify the post responsibilities of the main person in charge, food safety director and food safety officer of the enterprise.
Specific responsibilities of food safety officials:
1. Supervise the implementation of control requirements in food production and operation process.
Supervise the implementation of relevant control requirements (including but not limited to raw material control, key link control, inspection control, transportation and delivery control, etc.). In the process of production and operation of enterprises, the conditions for issuing food production and operation licenses shall be maintained continuously to ensure that production and processing, food sales and catering services meet the requirements of relevant health standards. Special foods should also meet the requirements of registration or filing.
2. Check the implementation of the food safety management system, manage and maintain the records of the food safety production and operation process, and save relevant information as required.
The food safety management system includes but is not limited to procurement management and incoming inspection records, production and operation process control, inspection management and ex-factory inspection records, transportation and delivery management, food safety traceability management, food safety self-inspection, unqualified product management and unsafe food recall. Special food production enterprises should also establish a production quality management system suitable for the food they produce in accordance with the requirements of good production practices. The process of food safety production and operation shall be recorded and preserved in accordance with the requirements of relevant laws and regulations.
3. Take effective measures to rectify and report the food that does not meet the food safety standards or the food that may be harmful to human health and the food safety risks found.
If the person in charge of food safety finds that the food does not meet the food safety standards or there is evidence that it may endanger human health, it shall immediately report to the director of food safety or the principal person in charge of the enterprise, stop production and operation in accordance with the provisions of Article 63 of the Food Safety Law, carry out food recall and report relevant information. Investigate the causes of potential risks, take effective measures for rectification in time, and make records; For potential risks that cannot be handled on the spot, preventive measures should be taken immediately, and the food safety supervisor or the principal responsible person of the enterprise should be reported in time according to the procedures.
4. Record and manage the health status and hygiene status of employees.
Food safety officers shall, in accordance with the requirements of Item 8, Paragraph 1, Article 33 and Article 45 of the Food Safety Law, check the health status and hygiene status of food producers and operators on the same day.
5. Cooperate with relevant departments to investigate and handle food safety accidents.
Provide relevant information and samples as required, and cooperate with the food safety accident investigation department.
6. Other food safety management responsibilities. (bottom clause)
Obtaining the competency verification certificate of food safety administrator through competency verification can better improve personal ability and personal salary and benefits.