Business premises plan: that is, with a drawing, which indicates the direction of the store, store length, width, shape, and store shelves, freezers and other business facilities in the placement of the location of the cash register placement and other content. Operation process documents and food safety management system: these things do not need to be prepared by the operators themselves, please ask the staff of the industrial and commercial office to give a sample.

In order to standardize the training of food service employees, to protect the public catering safety, according to the "Food Safety Law", "Regulations for the Implementation of the Food Safety Law" and "Food Safety Supervision and Administration of Food Service Measures" and other laws, rules and regulations, the development of this management system.

1, food service workers, including new and temporary food service workers must be trained and qualified before engaging in food service work.

2, food safety management personnel should develop practitioners of food safety education and training programs, organizations and practitioners in charge of various departments to participate in a variety of pre-service and on-the-job training.

3, food safety education and training should be carried out separately for each food processing operation positions, the content should include food safety laws, regulations, norms, standards and food safety knowledge, the position of the processing operation procedures.

4, the training mode to centralized lectures combined with self-study, regular assessment, failure to be examined after passing the post.

5, the establishment of food service workers food safety knowledge training files, training time, training content, assessment results recorded in the archives for inspection.

Extended information;

1, food and non-food should be stored in separate warehouses, and shall not be mixed with toiletries, miscellaneous supplies.

2, the food warehouse is dedicated and have anti-rodent, fly, moisture, mildew, ventilation facilities and measures, and function properly.

3, food should be categorized, sub-shelf, wall and floor storage. Various types of food have obvious signs, odor or moisture-absorbent food should be sealed or stored in separate warehouses, perishable food should be refrigerated in a timely manner, frozen storage.

4, storage of bulk food, bulk food containers, packaging should be labeled with the name of the food, date of production, shelf life, the name of the producer and operator and contact information.

5, the establishment of the warehouse in and out of the warehouse acceptance registration system, to do diligently in and out, first-in-first-out, regular clearance checks to prevent expiration of the food, deterioration, mold, insects, and timely clean-up does not meet the food safety requirements of food.

Baidu Encyclopedia - Food Distribution License