What are the main duties of a food hygiene administrator?

Responsibilities of a food hygiene administrator

1. Organize the training of health laws and health knowledge for employees in this 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. Responsibilities of food hygiene managers in kindergartens

Starting from the grass roots and starting from personal conscience. What are the main responsibilities of food hygiene managers?

This responsibility is not necessarily exactly the same in which kindergarten, but the basic content is similar, mainly in the following aspects:

Directly responsible for food hygiene problems in canteens, establishing and abiding by relevant systems, and doing a good job in food safety inspection in the park and cooperating with the inspection of higher authorities;

To guide the purchase of goods, obtain certificates and register accounts;

guide the disinfection of tableware;

report suspicious or problematic foods in time, and report possible or existing food safety incidents.

That's basically it. What other requirements or responsibilities can be increased or decreased according to the actual situation of your kindergarten? The food hygiene administrator exam

cheat sheets by myself

I feel dizzy. The examiners who cheat in this exam usually turn a blind eye

Of course, what are the job responsibilities of the health administrator in a bathing place unless they encounter BT

The first basis

To strengthen the hygiene management in bathing places, standardize business practices, prevent the spread of infectious diseases and protect human health, This specification is formulated in accordance with the Law of the People's Republic of China on the Prevention and Control of Infectious Diseases, Regulations on Hygiene Management in Public Places, Regulations on Emergency of Public Health Emergencies, Regulations on AIDS Prevention and Control, Regulations on Cosmetic Hygiene Supervision and other laws and regulations.

article 2 scope of application

(1) this specification is applicable to all bathing places engaged in business services in the people's Republic of China, including bathing places (including those set up by guilds, clubs, and clubs), sauna centers (including hotels, restaurants, hotels, entertainment centers' sauna departments and water bar spas), bathrooms (including baths and bathing centers), and hot springs.

(2) Barber shops, beauty salons, swimming pools, cultural and entertainment places and other public places and catering places set up in bathing places shall comply with the provisions of relevant national health laws, regulations and rules.

meaning of article 3

(1) pollution sources refer to the sources where bathing places are polluted by toxic and harmful substances, including septic tanks, garbage dumps, sewage tanks, dry toilets, etc.

(2) public articles and appliances refer to articles provided by bathing places for customers to use and in close contact with customers. Including bath towels, towels, mats, bathrobes, slippers, drinking utensils, pedicure tools and other items.

(3) Health management organization refers to the organization that carries out effective health management on the hygiene license of bathing places, the health management of employees, the environment of places, and the articles, appliances and facilities of customers.

(4) Health hazard accidents refer to group health damage accidents that occur in bathing places because the air quality and water quality do not meet the hygiene standards, and the articles, appliances or facilities are polluted. Food hygiene management

In short, GMP English is the abbreviation of Good manufacturing Practices. It is a basic industry standard of American and many western food manufacturing industries, which involves the standards of factory facilities, the requirements of professionals, the basic requirements that should be observed in food industry operations, and so on. SOP should be SSOP, which is another basic standard of food industry. The English language is Sanitation Standed Operating Procedure. Its content is mainly around the requirements of sanitization, involving the Sanitation and disinfection of production facilities, equipment, personnel and food raw materials. There are requirements on how to store and use the disinfectants and appliances used. Another standard is HACCP. GMP, SSOP and HACCP are the basic standards of American food industry. What's more, these three standards are actually inseparable organic whole. Although there is GMP in China, HACCP has also been introduced. But I didn't understand the essence of American food standards. What knowledge should food hygiene administrators master

What food hygiene laws and regulations should canteens abide by? 2, grasp the food familiar with the catering industry health management institutions and personnel requirements. 21. Master catering 2. Basic knowledge of food hygiene 1. Be familiar with the definition and classification of catering industry. What are the responsibilities of food safety and hygiene managers? What are the job prospects?

1. Cooperate with the market supervision and management department to supervise and inspect the food safety of the unit, and provide relevant information truthfully; 2, regularly assist in organizing employees of the unit to carry out food safety laws and regulations and food safety knowledge training; 3, formulate the unit food safety management system and post responsibility system, and supervise and inspect the implementation; 4, check the food safety situation in the process of food production and business operation and record, and timely stop the behavior that does not meet the requirements found in the inspection and put forward treatment opinions; 5. Manage the food safety inspection; 6. Carry out health management for employees of this unit, carry out health examination, and urge those who suffer from diseases and symptoms that hinder food safety to be transferred from relevant posts; 7, establish and improve the food safety management files, save all kinds of inspection records; 8. Assist the unit to report the suspected food poisoning and food pollution accident to the health and market supervision and management department in time, take measures to prevent the situation from getting worse, and cooperate with the supervision department to investigate and deal with it; 9. Assist the unit to submit the comprehensive food safety self-inspection report of the unit to the market supervision and management department on a regular basis, and the style of the comprehensive food safety self-inspection report shall be formulated separately by the market supervision and management department; 11, and other management work related to ensuring food safety. The job prospect is not clear. Is it necessary to employ a food hygiene administrator in the unit canteen?

I don't think it's necessary for the health administrator. I have been running a canteen for 8 years, and those jobs are handled by the epidemic prevention station.