1 Food and Food Raw Material Purchase Incoming Inspection System
1.1 Any food and food raw materials purchased in the incoming shipment shall be subjected to on-site quality inspection and qualified before being placed in storage
1.2 Uniform distribution of food or food raw materials in the incoming shipment shall be subjected to inspection of its transportation environment. Transportation vehicles, transportation tools should be clean and hygienic; transportation vehicle facilities conditions in line with the requirements of the product storage conditions; shall not be mixed with chemicals and sundries.
1.3 Acceptance of self-acquired food, should check to prove that the supplier's subject qualification is legitimate and valid documents, and according to the batch to the supplier to obtain proof that the quality of food in line with the standards or regulations, as well as to prove that the source of the food tickets, and save the originals or photocopies.
1.4 Acceptance of prepackaged food and food ingredients, to check the food packaging identification check, the main check includes: food packaging and its QS number, whether the Chinese labeling of the trade name, manufacturer's name and address; whether the package is clearly marked in a prominent position on the name of the food, the list of ingredients, ingredients, ration, net content and drained (solids) content. Food for special dietary use in a prominent position to be clearly labeled energy nutrients, methods of consumption and suitable for the population. Whether to indicate the date of production, shelf life, storage instructions, product implementation standards, quality levels.
1.5 acceptance of chemicals in addition to the integrity of the packaging information. For improper use, easy to cause damage and may endanger personal and property safety of food is marked with a warning label or Chinese warning.
1.6 by the sensory identification whether there has been corruption and deterioration, rancidity of fats and oils, mold, insects, dirt and uncleanliness, mixed with foreign matter or other sensory properties abnormal, may be harmful to human health shall not be accepted, whether the food is in line with the product specification of the quality of the situation there should be inspection and quarantine but not inspection and quarantine, or falsification of inspection and quarantine results, or inspection and quarantine failure.
1.7 Imported food is labeled in Chinese with the name of the country of origin or region and registered in China according to law, the agent, importer or distributor's name and address
2 Treasury Management System
2.1 food warehouse dedicated or food warehouse food set up a special area; food storage away from chemical reagents, medicines, and shall not be mixed with miscellaneous
2.2 Food warehouse management system
2.2 Food warehouse dedicated or food warehouse food set up a special area; food storage away from chemical reagents, medicines, and shall not mix with miscellaneous
2.2 chemical reagents, drugs should be set up in special libraries or special areas for storage of identification, custody, receipt and registration record system
2.3 food storage should be equipped with rodent-proof, fly-proof, moisture-proof, mildew-proof, ventilated facilities, and can be operated properly
2.4 food storage room is dry, no moldy smell, insect stains, etc., well ventilated
2.5 food storage room food storage should be In accordance with the categories of sub-shelf, wall off the ground 10cm storage and labeling
2.6 food storage should be equipped with adequate refrigeration, freezing facilities; need to refrigerate or frozen food should be timely preservation of product requirements
2.7 food storage should be established to check the receipt of the goods registration system (ledger records), the goods to do the first-in-first-out, regular inspection. Prevent deterioration, expiration, insects and other phenomena
3 Management System of Incoming Goods Claims (Claims Registration Form - Purchasing, Distribution Centers, Stores)
3.1 When the catering industry purchases food and other products related to human health and safety, the relevant licenses of the supplier should be examined and the qualification documents of the food products
3.2 Procurement of food products with qualified proof of quality testing Proof includes factory certification, inspection reports issued by the enterprise or through the measurement of certified inspection agency, inspection reports marked manufacturer, product batch number should be consistent with the product label, the test results must be consistent with the corresponding national, local, industry or corporate health standards.
3.3 Food service providers should establish a food, food raw materials, food additives and food-related products (disposable tableware and other food containers, packaging materials and food tools, equipment, detergents, disinfectants, etc.) of the procurement and inspection and documentation system to ensure that the purchased raw materials in line with the food safety standards, and to facilitate traceability. Truthfully record the name, specification, quantity, production lot number, shelf life, supplier's name and contact information, date of purchase and so on. Food inspection records should be true, the retention period shall not be less than two years.
3.4 Catering units should be in line with relevant laws and regulations to meet the requirements of the production and operation of units to purchase prepackaged and non-prepackaged food and oil, rice and noodles, foodstuffs, spices. Catering units in bulk purchases, should be in accordance with the food production batch to the supplier to meet the statutory conditions for the inspection report issued by the inspection agency or by the supplier's signature or seal a copy of the inspection report. Non-bulk purchases, you should ask for invoices, shopping tickets, receipts and other shopping vouchers.
3.5 Catering unit procurement of edible agricultural products should be to obtain the legal qualification of the market, sign the relevant agreements and ask for shopping vouchers. Purchase of pork should be selected designated slaughtering enterprises, and ask for quarantine certificates.
3.6 Procurement of food additives by catering units, the product should check whether the supplier has a copy of the provincial food safety license, and ask for the same batch of product quality inspection certificates and invoices and other shopping vouchers.
3.7 For unified procurement, unified distribution of chain restaurants, can be unified by the regional headquarters of the chain to obtain and save all kinds of relevant documents and inspection reports, in time to provide copies or faxes to the subordinate chain stores when needed.
4 Purchase, management and use of chemicals
4.1 The chemicals used have certificates of approval of production, sales and instructions for use by the competent authorities, and the instructions for use of the chemicals include the main ingredients, dosage and precautions for use
4.2 Training on the use, storage and management of chemicals for the operators
4.3 Storage of chemicals To have a special cabinet or area. To be stored separately from food and daily necessities. And there is a special person's management
4.4 Chemicals such as cleaners, disinfectants, air fresheners, insecticides, etc. should be properly labeled and registered, indicating the name, toxicity, and methods of use
4.5 Strict control should be exercised on toxic chemicals to prevent contamination of food, food contact surfaces and packaging materials. Do a good job of the record of the receipt and use of chemicals. Specialized collaterals are responsible.
5 food additives use and management system
5.1 Food additives must be used in the state-approved varieties and use within the permitted range.
5.2 Purchase of food additives should be recorded and archived.
5.3 Food additives to be responsible for the custody of a person, and is responsible for telling the cooking chef the scope of application and the amount of use. Each use of food additives must have a record of use
5.4 Food additives should be contained in special containers and clearly marked.
5.5 Additives shall not be added indiscriminately to food, and food additives shall not be mixed with non-food products or toxic or hazardous substances.
5.6 Implementation of accountability system for the use of food additives
7 Tableware Cleaning and Disinfecting Management System
7.1 Food utensils, containers, packaging materials should be in line with the relevant health standards, non-toxic and harmless, easy to wash, disinfect and keep clean.
7.2 Tableware, drinking utensils and containers and tools holding direct-entry food should be washed and disinfected in accordance with the requirements before use, and food and drink utensils that have not been washed and disinfected shall not be used. Shall not be repeated use of single-use utensils, shall not use the state expressly eliminated the use of disposable foaming utensils and other food and beverage utensils do not meet safety standards
7.3 Procurement and use of centralized disinfection enterprises to supply tableware, drinking utensils, should be checked for business qualifications, to obtain disinfection qualification certificates; direct entry to the use of food and beverage utensils, cleaning of food and beverage utensils of detergents, disinfectants must be consistent with relevant national health standards and require the retention of the ticket. Hygiene standards and the requirement to retain the ticket
7.4 set up a special cleaning, disinfection, cleaning area (or special room) and equipment, cleaning and disinfection of food and beverage utensils should be dedicated pool, not mixed with the cleaning of food materials, mopping and so on. Disinfection methods can choose thermal disinfection and chemical disinfection. Thermal disinfection can not be achieved, the use of chemical disinfection, at least three special pools. Each type of sink should be clearly labeled to indicate its purpose. The detergent disinfectant used must meet the relevant health requirements and be evaluated as safe by the relevant units before use. The concentration of the chemicals used in the disinfectant solution, disinfection time must meet the requirements of the relevant regulations,
7.5 "cleaning and disinfection of food and beverage utensils process" should be posted on the wall, practitioners must master the correct cleaning and disinfection methods. Strictly in accordance with the "residue removal, detergent washing, water rinse, heat disinfection, cleaning" order of operation. Food and beverage utensils should be preferred heat method for disinfection, the use of chemical disinfection should be at least "a flush, two disinfection, three rinsing" procedure, and pay attention to be thoroughly cleaned to prevent drug residues. Cleaning and disinfection should pay attention to prevent contamination of food.
7.6 Food utensils should be cleaned and disinfected once a day before and after the shift. Disinfected tableware should be bright, no odor, regular cleaning of food utensils, disinfection checks, occasional spot checks, do not meet the requirements of health standards for the timely replacement of utensils.
7.7 cleaning and disinfection of food and drink utensils, should be promptly put into a special closed food and drink utensils cleaning cabinet (room) to save, to avoid re-contamination. Cleaning cabinet has a clear "has been disinfected" mark, the cabinet is clean, dry, shall not store other items. Disinfected and non-disinfected food and beverage utensils should be separated and positioned for storage. More than 48h unused tableware should be re-sterilized after use.
7.8 Food refrigeration and freezing tools should be cleaned once a day, scrubbed and sterilized once a week, and managed by a person in charge.
7.9 Food and beverage utensils recovered from each meal should be immediately cleaned and disinfected, not every other meal overnight. Scrubbing and disinfection end, should be timely clean up hygiene, do inside and outside clean.
7.10 Disinfection equipment and facilities should be checked regularly to see if they are in good condition, and if chemical disinfection is used, the effective disinfection concentration should be measured regularly. Record each time the "Food and Beverage Disinfection and Inspection Record Sheet".
7.11 stores to open the ultraviolet lamp on the air disinfection, ultraviolet lamp open time for 30min. open fluorescent lamps shall not be the same open, and doors and windows should be closed.
8 Food Sampling Management System (Food Sampling Record Sheet)
8.1 Large gatherings and holidays should be product sampling, product sampling should be a special refrigerated cabinets, and adhesive seals
8.2 Product sampling in accordance with 100 grams of each product, packaged in aseptically sealed food containers sampling cabinets at low temperatures and refrigerated for 48 hours
8.3 Product sampling in accordance with the principle of large volume of use, high risk of sampling, regular observation of the quality and record
8.4 Sampling personnel should be in accordance with food safety and hygiene requirements for the operation of sampling
8.5 Food sampling cabinets should be cleaned and disinfected on a regular basis
9 Kitchen Waste Disposal Management System
9.1 Kitchen wastes and discarded fats and oils should be set up by a person responsible for management.
9.2 Kitchen waste (garbage) may be generated in the kitchen places should be equipped with special kitchen waste (garbage) storage containers.
9.3 Containers for the storage of kitchen waste (garbage) should be equipped with lids and made of strong and impermeable materials.
9.4 Kitchen waste (garbage) shall be removed at least once a day, and the removed containers shall be cleaned in a timely manner and sterilized if necessary.
9.5 Kitchen waste (garbage) should be placed in places to prevent the breeding of harmful insects and prevent contamination of food.
9.6 Waste cooking oil and grease should be centrally stored in containers with obvious signs, and disposed of regularly in accordance with the "Regulations on the Management of Waste Cooking Oil and Grease in Food Production and Operation Units".
9.7 Kitchen waste (garbage) should be handled properly and in accordance with the requirements of the municipal management department and environmental protection department, and irregularities in the handling of kitchen waste (garbage) should be reported in a timely manner.
9.8 Disposal of waste oil and grease to establish a file, a detailed record of the time of sale, type, quantity, acquisition unit, use, contact name, phone number, address, signature of the consignee, and so on, and long-term preservation.
9.10 Kitchen garbage should be classified, collected and stored separately for management
10 Rodent and Pest Prevention Management System
10.1 Cleaning staff removes every day all dirty water, wastewater, garbage, etc. in the store that can breed and harbor rats and pests. Remove the breeding places of pests and maintain environmental hygiene in the store.
10.2 Sewerage, around dumpsters, and drains are flushed daily with hot detergent water. Timely replacement of bait for mosquito, fly and rodent trapping facilities in non-production areas.
10.3 Fly extinguishing lamps are installed in the store and the windows of the store are equipped with screens to prevent the entry of mosquitoes and flies. Kitchen sewer drains are fitted with mesh covers to prevent insects and rodents from entering the operation room.
10.4 Check the fly extinguishing lamps, sticky rat boards and other insect and fly prevention facilities every day, and dispose of dead rats, mosquitoes and flies in a timely manner.
10.5 Sticky rat boards and other facilities must be replaced regularly to ensure the effectiveness of rodent control.
10.6 The installation position of the fly extinguishing lamps must not be located directly above the exposed products, processing equipment or packaging.
10.7 It is important to ensure that the store's fly extinguishing lamps are working properly and are repaired in a timely manner if there is a malfunction.
10.8 Have a third party clean up if necessary.
11 Health Management System for Employees (Health Records of Employees)
11.1 Catering employees should have a health check-up once a year in accordance with the requirements of the Food Safety Law and only after passing the physical examination can they be put on the job
11.2 Catering employees who suffer from dysentery, typhoid fever, viral hepatitis, suppurative, and seborrhoeic skin diseases should be detached from the workplace
11.3 Catering units should establish health records of employees
12 Training system for food hygiene knowledge of practitioners (training records)
12.1 Establishment of training files of food hygiene knowledge of catering personnel, specializing in the responsibility of the person in charge of, and specializing in the custody of the person.
12.2 Catering staff should be trained in food hygiene knowledge before joining the workforce, and only after passing the examination can they take up their duties,
12.3 The staff should be trained in food safety and hygiene knowledge on a regular basis
12.4 Establishment of catering staff hygiene training system, the training is well documented with information on the content of the training, the time, the place, the instructor, and the participants < /p>
13 Food Safety Accident Prevention System
13.1 The preparation of cold dishes, raw aquatic products, and higher risk foods for direct entry must have the appropriate licensed items and should be operated in strict accordance with the requirements of the special room.
13.2 In the production and processing should check the food to be processed and food ingredients, found to have corruption and deterioration or other sensory properties abnormal, shall not be processed or used.
13.3 Processing operations to avoid raw and cooked cross, mixed. Avoid contact between raw food and cooked food, finished products, semi-finished products, raw materials should be processed and stored separately; employees should wash their hands frequently, contact with direct food should be disinfected hands, found that there are fever, cough, diarrhea and other symptoms and septic skin disease, should be suspended from contact with direct food work; to keep the food processing operation place clean, to avoid insects, rodents and other animals in contact with food.
13.4 All items in contact with directly imported food should be effectively cleaned and disinfected, and some raw vegetables and fruits should also be cleaned and disinfected, or peeled off and eaten. Vegetable cooking procedures: one washing, two dipping, three blanching and four stir-frying. Poultry eggs should be cleaned and sterilized before using the shell.
13.5 Cooked food should be cooked thoroughly, especially meat, milk, eggs and their products, as well as seafood, purchased cooked food and frozen every other meal
13.6 Foods should be thoroughly heated before consumption, and the center temperature should be higher than 70℃. Cooked food should be stored hot (above 60℃) or refrigerated (below 10℃) in a timely manner, and should be consumed within 2 hours after production if kept at room temperature.
13.7 Prohibit the use of puffer fish, poisonous mushrooms, sprouted potatoes and other food and raw materials containing toxic and harmful substances, and prohibit the use of nitrite.
13.8 Soymilk, string beans and other raw toxic foods should be cooked and simmered as required, and the offal of shellfish, conchs and deep-sea fish should be provided with caution to effectively prevent poisoning from soymilk, string beans, leptin and ciguatoxin.
13.9 Prohibit the transfer of food sauces in containers filled with chemicals, and prohibit the use of food and food containers of unknown origin
13.10 Outside personnel are not allowed to enter the food processing and selling rooms at will, and strengthen the staff's education on professional ethics.
13.11 If there is a suspected food safety accident, the patient should be quickly organized to the regular medical institutions for treatment,
14 Equipment and Facilities Management System for Food
14.1 The food processing area should be in accordance with the raw materials into the raw materials processing, semi-finished product processing, finished product supply process reasonable layout of equipment and facilities, to prevent cross-contamination in the operation.
14.2 Equipped with the production and operation of food varieties, the number of appropriate disinfection, dressing, washing, lighting, lighting, ventilation, anticorrosion, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities. The main facilities should be stainless steel, easy to maintain and clean.
14.3 Effectively eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. Processing and dining places (all entrances and exits), set up screen doors, screens, curtains or air curtains, such as wooden doors at the lower end of the metal rodent panels, drains, exhaust, exhaust fumes outlets should be mesh aperture less than 6mm rodent-proof metal grille or mesh cover; from the ground at a height of 2m can be set up to fight flies; to take effective "in addition to the four pests," the extermination measures.
14.4 Configuration of easy to use hand-washing facilities for practitioners, there are appropriate cleaning, disinfection supplies, hand-drying facilities and hand-washing disinfection method labeled nearby. It is appropriate to use foot-operated, elbow-activated or inductive and other non-manual switches or switches that can be automatically turned off, and it is appropriate to provide warm water.
14.5 Food handling area should use mechanical exhaust, air-conditioning and other facilities to maintain good ventilation, and timely removal of moisture and dirty air.
14.6 for processing, storage of food utensils, containers or packaging materials and equipment should be in line with food safety standards, odorless, corrosion-resistant, not easy to mold. Food contact surface in principle shall not use wooden materials (except for process requirements must be used), must use wooden tools, should ensure that there will be no contamination of food; processing of food directly into the appropriate use of plastic-type cutting board.
14.7 Functional areas and food ingredients, semi-finished products, finished products, operating tables, knives, cutting boards and other utensils, should be separated and positioned for storage and use, and have obvious signs.
14.8 Storage and transportation of food, should have equipment and facilities that meet the requirements necessary to ensure food safety, equipped with special vehicles and airtight containers, long-distance transportation of food shall use special closed refrigerated (heat preservation) vehicles that meet the requirements. Each time before use should be effectively cleaned and disinfected, shall not be transported with food and toxic, harmful substances.
14.9 should be regularly maintained food processing, storage, display, disinfection, cleaning, heat preservation, refrigeration, freezing and other equipment and facilities, calibration of measuring instruments, cleaning and washing in a timely manner, disinfection, when necessary, to ensure normal operation and use.
15 Comprehensive Food Safety Inspection and Management System
15.1 Stores engaged in food service should be engaged in production and operation activities in accordance with laws, regulations and food safety standards, and be responsible for the community and the public, to take effective management measures to ensure food safety, accept social supervision, and assume social responsibility. Operate in accordance with the scope of the permit in accordance with the law, and in the dining place in a conspicuous position hanging or displaying the food service license permit
15.2 Establish and improve the store food safety management system, and mounted on the wall posted in the appropriate functional areas;
15.3 equipped with a full-time or part-time trained food administrators, the implementation of the whole process of food production and operation of the internal inspection and management and records, the implementation of responsibility and staff awards and penalties. Implementation of the responsibility to the person and employee reward and punishment system management, active prevention and control of food safety incidents.
15.4 Food safety administrator must seriously in accordance with the requirements of the duties, organization and implementation of management personnel and practitioners of food safety knowledge training, employee health management, request for certificates and invoices, tableware cleaning and disinfection, comprehensive inspection, equipment management, environmental hygiene management and other food safety management system, and with the "directly operated stores, food safety inspection scoresheet" and other related records.
15.5 Develop a regular or irregular food safety inspection program, using a combination of comprehensive inspections, spot checks and self-inspection, the implementation of layer-by-layer supervision, mainly to check the implementation of the system.
15.6 Food safety administrator daily in the operation of the processing time at least once in the food safety inspection, check the positions whether there is a violation of the system, found that the problem, informed in a timely manner to improve, and do a good job of food safety inspection records.
15.7 The person in charge of each position, supervisors to carry out daily post or departmental self-inspection, guidance, supervision and inspection of employees to carry out the daily food safety operation procedures and operational standards.