The food safety management system is established by the Health Bureau. Management personnel system

1. Formulate the food hygiene management system and post hygiene responsibility system management measures of this unit.

second, make the plan for improving the sanitary facilities in the food business premises of this unit.

3. Organize the food practitioners of the unit to carry out training on relevant laws, regulations and knowledge of food safety, and only those who pass the training are allowed to engage in food circulation business.

iv. establish and implement the health management system for employees.

v. implementing food safety standards.

VI. Assist the food safety supervision and management institutions to implement food safety supervision and monitoring. Extended information

Health inspection system

(1) Make a regular or irregular health inspection plan, combining comprehensive inspection with spot check and inquiry, mainly to check the implementation of various systems.

(2) Health management personnel are responsible for the implementation of various health management systems, and check the health once a day after business, check whether each post violates the system, find problems, promptly guide improvement, and make health inspection records for future reference. Conduct a comprehensive on-site inspection 1-2 times a week, give timely feedback on the problems found, put forward suggestions for improvement within a time limit, and make inspection records.

Baidu Encyclopedia-Food Safety Management System