Responsibilities of food hygiene administrator

1. Organize the training of health laws and health knowledge for employees of the unit;

2. Draw up the food hygiene management system and post responsibility system of this unit, and supervise and inspect its implementation on a daily basis;

3. check and record the hygienic status of food production and operation process every day, correct the behaviors that do not meet the hygienic standards in time, and put forward the handling opinions;

iv. check the claim of raw materials or finished products every day, check whether the labels are in conformity with the goods, and propose whether further inspection is needed for confirmation;

5. Conduct regular inspection on the sample retention of food provided by group dining in school canteens and important reception activities in large and medium-sized catering industries;

VI. Record the recovered and returned unqualified food, and record the quantity, time, manner and direction of disposal such as destruction;

VII. Manage the hygiene inspection of food and tableware;

VIII. Register and manage the health status of employees, organize employees to have health check-ups, and ensure that those suffering from diseases or symptoms that hinder food hygiene are transferred from relevant posts;

IX. Report the food hygiene problems and improvement of the unit to the local health administrative department, be responsible for reporting food poisoning and food pollution accidents as required, and assist in the investigation and handling;

X. Establish food hygiene management files and keep various inspection records;

Xi. accept and cooperate with the health supervisor to supervise and inspect the food hygiene of the unit, provide information about the food hygiene management, and urge the implementation of the health supervision opinions;

XII. When problems affecting food hygiene are found in the process of production, processing and operation, they shall immediately report to the person in charge of the unit and put forward opinions on improvement measures, implementation time and completion time limit;

XIII. Propose suggestions on rewards and punishments to the person in charge of the unit according to the implementation of the hygiene management system and operating rules by the food employees of the unit;

XIV. Other food hygiene management responsibilities.