I. Organization

1, Shandong ** Food Co., Ltd. has established a safety and health management committee, the unit of food hygiene work to carry out comprehensive management.

2, safety and health management committee by the professionally trained full-time or part-time food hygiene management personnel to develop the composition.

2, duties

1, publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervision and inspection in the implementation of the unit, and regularly report to the food hygiene supervision department.

2, the development and revision of the unit's health management system and planning.

3, the organization of hygiene education and training of food workers.

4, regular health checks of the unit's employees, and do a good job of aftercare.

Three, repair, maintenance

1, buildings and various mechanical equipment, devices, facilities, water supply and drainage systems should be maintained in good condition to ensure normal operation and neat and clean, do not contaminate the food,

2, the establishment of a sound repair and maintenance system, regular inspections, repairs, to eliminate hidden dangers, to prevent contamination of food.

Four, cleaning and disinfection

1, the development of effective cleaning and disinfection methods and systems to ensure that all places clean and hygienic, to prevent contamination of food.

2. When using cleaning and sanitizing agents, take appropriate measures to prevent contamination of persons and food.

V. Management of pest removal and extermination

1, the plant on a regular basis or when necessary to carry out pest removal and extermination, to take effective measures to prevent rodents, mosquitoes, flies, insects and other gatherings and twinning. The place that has occurred, take urgent measures to control and eliminate, to prevent the spread and contamination of food.

2, the use of various types of insecticides or other agents before, do a good job on the person, food, equipment and tools, pollution and poisoning prevention measures, after the use of drugs will be all the equipment, tools thoroughly cleaned to eliminate contamination.

6, toxic and harmful management

1, cleaning agents, disinfectants, pesticides, and other toxic and harmful substances, are fixed packaging, and in a conspicuous place marked "drugs", stored in a special warehouse or cabinet, locked and kept by a person responsible for the establishment of a management system.

2, the use of trained personnel in accordance with the use of methods to prevent contamination and personal poisoning.

3, in addition to health and process needs, are not allowed to use and store in the production plant may contaminate the food of any kind of agent.

4, the use of various agents and the scope of varieties, subject to the province (autonomous regions and municipalities directly under the Central Government) health supervision department agreed.

VII, sewage, dirt management

1, sewage discharge in line with national standards, does not meet the standards should be taken to purify the measures to meet the standard discharge.

2, the plant set up in the dirt collection facilities, closed or with a cover, should be regularly cleaned, disinfected, dirt shall not be overflowed, should be transported out of the plant within 24 hours of treatment, so that the day to do day, to prevent harmful animals gather breeding.

VIII. Raw Material Purchase Management

1, the quality of all raw materials and auxiliary materials must be based on the production requirements, from the procurement department special inspection recognized or customer identified processing plant procurement.

2, raw and auxiliary materials must be strictly inspected before warehousing, qualified for warehousing and use.

3, the supplier must provide a valid third-party certification, and accompanied by a quality inspection report.

9, the management of by-products

1, by-products (processed materials and waste) should be transported out of the production plant in a timely manner, in accordance with the health requirements, stored in the by-products warehouse, the waste is collected in the sewage facilities, and transported out of the factory in a timely manner to deal with.

2, the use of means of transport and containers should be frequently cleaned, disinfected, maintained, clean and sanitary.

Ten, the management of health facilities

Hand-washing, disinfection pool, boots, shoes, disinfection pool, locker rooms, toilets and other sanitation facilities, there are special management, the establishment of a management system, the responsibility of a person, and often maintain a good condition.

Eleven, the management of work clothes

1, work clothes including light-colored work clothes, pants, hair nets, hats, shoes and boots, etc., certain processes are also equipped with masks, aprons, sleeves and other health protection products.

2, work clothes cleaning system. Where direct contact with food staff must be replaced daily. Other personnel should also be changed regularly to maintain cleanliness.

XII, health management

1, food factory staff, an annual physical examination, did not obtain a health inspection agency issued by the physical fitness certificate, are not allowed to work in food production.

2, direct contact with imported food personnel must also be fecal culture and viral hepatitis virus test.

Where the experience is confirmed to have a, hepatitis (viral hepatitis and carriers); b, active tuberculosis; c, enteric typhus and enteric typhus carriers; d, bacillary dysentery and dysentery carriers; e, chemohazardous or exudative desquamative skin disease; f, other food hygiene impede the health of the disease or illness of the person shall not be engaged in the work of food production.