complete selection of the text of food safety management system

food incoming inspection system

1. In order to protect people's health and life safety, strengthen the supervision and management of food quality in food business and protect the legitimate rights and interests of consumers, according to the Food Hygiene Law of the People's Republic of China, the Product Quality Law of the People's Republic of China and the Consumer Rights Protection Law of the People's Republic of China.

second, food business operators must abide by this system.

3. The food included in the incoming inspection refers to the food that consumers often eat, including meat, poultry, livestock, grain and its products, vegetables, fruits, dairy products, bean products, beverages and alcohol.

4. When purchasing food, the business operator should check the valid documents that prove the legality of the supplier's main qualification, and ask the supplier for tickets to prove that the food quality meets the standards or regulations and the food source in batches, and keep the original or copy.

the specific tickets that need to be inspected and obtained are stipulated in the system of claiming food certificates and tickets.

5. In the business of packaged food, it is necessary to check the food packaging labels, including:

(1) the name of the commodity, the name and address of the manufacturer indicated in Chinese;

(2) Trademark, performance, use, production batch number, product standard number and quantitative packaging.

(3) according to the characteristics and use requirements of the goods. The specifications, grades, main components and contents that need to be marked;

(4) the production date, safe use period (shelf life, storage period) and expiration date of the goods for limited use;

(5) warning signs or Chinese warning words for foods that are improperly used, are likely to cause damage to commodities and may endanger personal and property safety.

VI. Agricultural products and other bulk foods handled by food business operators must be inspected or quarantined according to laws and regulations. Business operators must check their valid inspection and quarantine certificates. Those that have not been inspected and quarantined shall not be put on the market for sale. If it is not clearly stipulated in laws and regulations, it should be tested by the relevant product quality testing institutions before it can be listed for sale.

7. Operators should always check the appearance quality of food. Those whose packages are not strict or do not meet the hygiene requirements should be dealt with in time. For expired, rotten and deteriorated food, they should immediately stop selling and make harmless treatment.

8. When purchasing food according to the food advertising guidelines, operators should pay attention to checking whether there are any false and misleading propaganda contents.

IX. Market promoters should be equipped with corresponding testing facilities to conduct self-inspection on the food sold in the market, and only after passing the testing can they be put on the market for sale, and the testing results should be registered and filed for future reference.

11. Market operators should guide operators to do a good job in food incoming inspection, check and urge operators to implement the incoming inspection, and keep the tickets related to important foods requested by operators in a unified way, put them on record and accept the inspection of industrial and commercial departments at any time.

Xi. When purchasing goods, operators should refuse to purchase food that is unqualified and has no legal source. When fake and shoddy food is found, it should be reported to the local administrative department for industry and commerce in a timely manner.

food incoming inspection record system

article 1 in order to strengthen food quality and safety management, ensure food quality and safety on the market, protect consumers' legitimate rights and interests, and ensure people's health and life safety, according to the provisions of the Food Hygiene Law of the People's Republic of China, the Product Quality Law of the People's Republic of China, the Law of the People's Republic of China on the Protection of Consumers' Rights and Interests and other laws and regulations.

article 2 the system of asking for certificates and tickets refers to that in order to ensure food safety, when purchasing food, employees of the unit must ask for relevant tickets from suppliers to ensure that the food source channels are legal, quality and safety.

article 3 when dealing with a supplier for the first time, it is necessary to obtain documents proving that the main qualifications of suppliers and producers and processors are legal: business license, production license, hygiene license and other documents stipulated by laws and regulations, and check them once a year.

Article 4 When purchasing food, the following vouchers shall be obtained from the suppliers or producers and processors in batches to prove that the food meets the quality standards or marketing requirements, and to prove the source of the food:

1. Certificate of food quality conformity;

2. inspection (quarantine) certificate;

3. Sales bills;

4. Certificates on quality certification marks, trademarks and patents;

5. Compulsory certification certificate (national compulsory certification of food);

6. business license, agency information, import food label audit certificate, customs declaration form and registration certificate of the imported food agent.

Article 5 When purchasing the following foods, certificates must be obtained by batches:

1. Live poultry: quarantine certificate and legal source certificate;

2. Livestock meat: animal product quarantine certificate or animal product inspection certificate, purchase bill;

3. Grain and its products, dairy products, bean products, beverages and alcohol: inspection certificate and purchase bill.

article 6 high-quality foods with well-known trademarks, well-known trademarks or the titles of safe food, pollution-free food, green food, organic food and brand-name products above the provincial level may be directly sold with the corresponding labels and vouchers of the above titles, and other tickets are not required.

article 7 the food linked to the purchase and sale can be directly sold on the basis of the purchase and sale linked agreement and the supplier's sales certificate, and other tickets are not required.

article 8 files shall be established for the tickets obtained, and they shall be subject to supervision and inspection by the market service center and relevant administrative law enforcement departments.

food hygiene inspection system

1. Set up a food hygiene fate inspection and supervision team to conduct food hygiene inspection and environmental hygiene inspection on the canteen regularly or irregularly;

2. Ensure the good food procurement and purchase, especially for bulk and key foods such as oil, rice, meat and vegetables. It is forbidden to purchase moldy, toxic, harmful or unqualified food without a license to ensure the hygiene and safety of the purchased food;

3. standardize the food processing operation flow. Do the thick and thin partition, separate meat and vegetables, isolate raw and cooked, and wash strictly;

4. Stored foods should be refrigerated and kept fresh. Foods that do not need to be kept fresh should be separated from the ground, sorted and stacked neatly, used first in advance, and checked for deterioration and odor before use;

5. Make sure not to sell spoiled or uncooked food to prevent food poisoning caused by virus cross-infection;

6. standardize food delivery channels. The prepared food is transported in a closed container by a special elevator.

7. The inspection results should be recorded and reported. If problems are found, they should be solved immediately, and the responsible person should be held accountable.

food storage system

1. There is a special food warehouse for food storage, and the food in and out should be registered.

2. Ensure that there is no pollution source around the warehouse.

3, the warehouse should be equipped with full-time management personnel to clean regularly, ventilate regularly, check regularly whether there is overdue food, and handle it in time if there is overdue food.

4. The packaged finished products that pass the inspection shall be stored in the finished product warehouse, and its capacity shall be suitable for the production capacity. Classified storage according to varieties and batches to prevent mixing with each other. Personal articles and toxic and harmful articles, especially those similar in appearance to food or other perishable and inflammable articles, shall not be stored in the food warehouse.

5. Frozen food should be equipped with special refrigerators and freezers.

6. Food storage is equipped with special disinfection equipment to wash and disinfect stored tools, containers, fruits and vegetables at any time.

7. When the finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. Channels should be set aside to facilitate the passage of people and vehicles, and temperature and humidity monitoring devices should be set up for regular inspection and recording.

Health check-up system for employees

First, food producers must have a health check-up every year, and they are not allowed to use health certificates beyond the time limit.

Second, new employees, interns and interns must obtain health certificates before taking up their posts, so as to prevent the occurrence of physical check-ups after taking up their posts.

Third, food hygiene managers are responsible for organizing the health check-up of employees in their own units and establishing health files for employees. Supervise and urge the "five diseases" personnel to leave their posts, and carry out daily supervision and management on the health status of employees.

Fourth, anyone who suffers from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis and other diseases that hinder food hygiene shall not participate in the production and operation of direct-imported food.

Fifth, when the following symptoms are observed, it shall be stipulated to suspend the work of direct-imported food or take special protective measures: Hand injury and scald; Skin eczema, boils; Sore throat; Ear, eye and nasal discharge; Fever; Vomiting

Food safety management system In order to do a good job in food business and effectively protect the personal safety and health of consumers, the following systems are formulated: basic conditions and requirements for food business 1. Food business scope and license requirements: 1. The business scope for which our unit applies for a license is food circulation license; 2. Our company promises to engage in food business activities only within the scope of permission approved by the food circulation permission department and the food range listed in Article 1; 3. According to the provisions of Article 21 of the Regulations for the Implementation of the Food Safety Law, if the operating conditions of the business premises of this unit change and do not meet the requirements of food business, corrective measures will be taken immediately; If there is a potential risk of food safety accidents, immediately stop food production and business activities and report to the relevant administrative departments; If it is necessary to go through the licensing procedures again, it will be handled according to law; 4. If the production and operation activities of this unit involve food production or catering services, this unit shall ensure that it can only operate after obtaining the permission of relevant departments and increasing the business scope. 2. The operation of this unit shall conform to the food safety standards and meet the following requirements: 1. It shall have places for food raw material processing, food processing, packaging and storage that are suitable for the variety and quantity of food produced and operated, keep the environment of this place clean and tidy, and keep a prescribed distance from toxic and harmful places and other pollution sources; 2. Having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage; 3, food safety professional and technical personnel, management personnel and rules and regulations to ensure food safety; 4. Have a reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and avoid food contact with toxic and unclean substances; 5. Tableware, drinking utensils and containers for direct food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use; 6. Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe, harmless, clean, prevent food contamination, and meet special requirements such as temperature required to ensure food safety. Food shall not be transported with toxic and harmful substances; 7, direct entrance of food should be small packaging or use non-toxic, clean packaging materials, tableware; 8, food production and marketing personnel should maintain personal hygiene, food production and marketing, should wash their hands, wear clean work clothes, hats; Non-toxic and clean selling tools should be used when selling unpackaged food for direct import; 9. Water shall meet the hygienic standards for drinking water stipulated by the state; 11, the use of detergents and disinfectants should be safe and harmless to food production and marketing personnel; 11, other requirements stipulated by laws and regulations. 3. This unit shall not deal in the following foods: 1. Foods produced with non-food raw materials or foods with chemicals other than food additives and other substances that may endanger the health of * *, or foods produced with recycled foods as raw materials; 2. Foods with pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to health exceeding the food safety standards; 3. The main and auxiliary foods specially designed for infants and other specific groups whose nutritional components do not meet the food safety standards; 4. Food with spoilage, rancidity of oil, mildew and insects, filth, impurity, adulteration or abnormal sensory characteristics; 5, sick, poisoned or unexplained poultry, livestock, beasts, aquatic animal meat and its products; 6. Meat that has not been quarantined or failed in quarantine by the supervising agency for animal health, or meat products that have not been inspected or failed in inspection; 7, food contaminated by packaging materials, containers, means of transport, etc.; 8, more than the shelf life of food; 9. Unlabeled prepackaged foods; 11, the state for disease prevention and other special needs explicitly prohibit the production and operation of food; 11, other foods that do not meet the food safety standards or requirements. Four, in accordance with the requirements of ensuring food safety, store food, regularly check the stock of food, timely clean up the food that has deteriorated or exceeded the shelf life. When storing bulk food, the name, production date, shelf life, producer's name and contact information of the food shall be marked at the storage location. When selling bulk food, the name of the food, the date of production, the shelf life, the name of the producer and operator and the contact information shall be marked on the container and outer packaging of the bulk food. Five, prepackaged foods packaging should have a label. The label shall indicate the following items: 1. Name, specification, net content and production date; 2. List of ingredients or ingredients; 3. Name, address and contact information of the producer; 4. Shelf life; 5, product standard code; 6. Storage conditions; 7. Common names of food additives used in national standards; 8, production license number; 9. Other matters that must be marked according to laws, regulations or food safety standards; The labels of the main and supplementary foods specially designed for infants and other specific groups shall also indicate the main nutritional components and their contents. Six, in accordance with the food label warning signs, warning instructions or precautions, sales in prepackaged foods. Responsibilities of food safety management personnel 1. Formulate the food hygiene management system and post hygiene responsibility system management measures of the unit. Two, formulate the plan to improve the sanitary facilities of the food business premises of this unit. Three, according to the relevant measures for the administration of issuing food circulation licenses, for receiving or renewing the food circulation license, no food circulation license shall be engaged in food business. Do a bright card and a bright business. Four, the organization of food practitioners in this unit to carry out food safety related laws and regulations and knowledge training, training qualified people are allowed to engage in food circulation business. Five, establish and implement the health management system for employees. Six, supervise and inspect the implementation of the "Food Safety Law" in this unit, summarize and popularize experience, criticize and reward, and stop illegal acts. Seven, the implementation of food safety standards. Eight, to assist the food safety supervision and management institutions to implement food safety supervision and monitoring. Food safety inspection system 1. The company is equipped with full-time or part-time food safety management personnel who are responsible for daily food safety supervision and inspection. Two, food safety management personnel should check the health status of various departments and posts and the implementation of post responsibility system every day, and make a good registration. Three, organize a daily health inspection, the person in charge of the unit monthly assessment of food safety management personnel. Fourth, every inspection must be recorded. Five, found the problem, someone should follow up and correct it. Six, the inspection content should include food storage and sales process; All kinds of protective facilities and equipment on display, the sanitation of cold storage and freezing facilities and the surrounding environment. Seven, the damaged health facilities, equipment and tools.