The health management system of food business units operates the food certification system. 1. A special person must be responsible for purchasing food, and have knowledge of food hygiene and purchasing. Two, the establishment of certificate files, the certificates are classified and filed in chronological order. Three, in the procurement of standardized packaged food, to obtain the manufacturer's hygiene license, product inspection certificate or inspection report from the supplier; When buying amorphous packaged food, it is necessary to check the sensory properties of the food such as color, aroma, taste and shape, and obtain the health license of the distributor and the inspection report or certificate of the batch of products. Four, when purchasing fresh (frozen) meat, it shall obtain the quarantine certificate of animal products, or check whether the carcass is stamped with a valid inspection seal. When purchasing imported fresh (frozen) meat and its products, the quarantine certificate for entry-exit animal products shall be obtained. Five, the procurement of health food, imported health food, irradiated food, new resource food, should also obtain the relevant health permit approval (copy) of the Ministry of health. Warehouse management system. Food and non-food should be stored separately and should not be mixed with cleaning supplies and daily necessities. Second, the person in charge of the warehouse should do a good job in the acceptance of the incoming food, register the product name, supply and marketing unit, purchase and sale quantity, product batch, shelf life and related vouchers in detail in the food purchase and sale account, and keep the relevant vouchers for more than one year for future reference. Three, food warehouse dedicated and equipped with anti-rat, anti-fly, moisture-proof, anti-mildew, ventilation facilities and measures, and normal operation. Four, food should be classified, put on shelves and stored in different areas. (30 cm, wall 10 cm) All kinds of food should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time. Five, the establishment of warehouse personnel in and out of the acceptance registration system, be diligent, first in first out, regular clearance inspection, to prevent food from expired, deterioration, mildew, insects, timely clean up the food that does not meet the hygiene requirements. Six, food warehouse should always open the window ventilation, regular cleaning, keep dry and clean. Seven, the staff should wear clean work clothes, maintain personal hygiene. Hygienic system in the process of food sales. Food sales personnel must wear clean work clothes, wash their hands and disinfect before going to work, and it is forbidden to scratch their heads, cough or sneeze with their hands during the sales process. Two, direct import sales of food must have a complete package or dust container. Three, food sales should have a special counter or room, there should be dust-proof, fly-proof, pollution-proof facilities. Four, the sale of food must use special tools to pick up the goods, the delivery tools should be stored in a clean container, so that the arrival and payment are separated. Five, sales of food tools, weighing instruments should be dedicated, regular disinfection, keep clean. Six, sales of packaging and bulk food should be marked with the name of the factory, address, name, date of production and shelf life (or shelf life). Food display hygiene system. Shelves for displaying food must be cleaned and disinfected before displaying food. Second, display food must be separated from raw food and cooked food to avoid cross-infection of food. Three, show the direct entrance of food must use plastic wrap, keep food fresh and hygienic, and shall not exceed the shelf life. Four, display food must be properly placed, and shall not block the air outlet. 5. The glass, sales utensils, shelves, lampshades and price tags of display cabinets shall not directly contact with food, and the displayed food shall not be directly scattered on the shelves. . Six, display food sales personnel must hold a valid health certificate, wear clean work clothes. Staff health examination system. Food business operators must have an annual health examination, and may not use the health certificate beyond the time limit. Second, new employees, interns and interns must obtain health certificates before taking up their posts to prevent the occurrence of physical examination after taking up their posts first. Three, food hygiene management personnel are responsible for organizing the health examination of employees in the unit, establish employee health files, supervise and urge the "five diseases" personnel to adjust their posts, and conduct daily supervision and management of the health status of employees. Four, who suffer from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene, shall not participate in the production and operation of direct contact with food. Five, when the following symptoms are observed, it should be stipulated to suspend contact with direct food or take special protective measures: diarrhea; Hand injuries and burns; Skin eczema and boils; Sore throat; Ear, eye and nose secretions; Have a fever; Staff vomiting health knowledge training system. Food business operators must accept food hygiene laws and regulations and food hygiene knowledge training and pass the examination before they can engage in food production and operation. Two, carefully formulate the training plan, under the guidance of the administrative department of health regularly organize managers and employees to participate in food hygiene knowledge, professional ethics and laws and regulations training and health operation skills training. Three, new employees including interns, interns must undergo training, examination qualified rear can mount guard. Four, the training method for the combination of centralized teaching and self-study, regular assessment. Those who fail the exam will leave their posts for a week and then take up their posts. 5. Establish employee health knowledge training files, and record the training time, training content and assessment results for inspection. Cleaning and disinfection system for food utensils. Food utensils, containers and packaging materials shall meet the relevant hygiene standards, be non-toxic and harmless, and be convenient for washing, disinfection and cleaning. Second, clean and disinfect food utensils before and after work every day, and the operation process should be orderly, clean, free of dirt and natural color. Three, food utensils should be kept by special personnel, shall not be mixed, shall not be used indiscriminately. Four, food refrigeration, freezing tools should be cleaned once a day, cleaning and disinfection once a week, and managed by special personnel. Five, the cleaning and disinfection of food utensils should be regularly checked, not regularly checked, and the utensils that do not meet the hygiene standards should be replaced in time. Health check system. Make a regular or irregular health check plan, and combine comprehensive check with spot check and inquiry, mainly to check the implementation of various systems. Second, health management personnel are responsible for the implementation of various health management systems, check their health once a day after work, check whether each post violates the system, find problems, promptly guide improvement, and make health inspection records for future reference. Three, the person in charge of each position should be under the inspection and guidance, strict staff hygiene operation procedures, and gradually develop good personal hygiene habits and hygiene operation habits. Four, the unit health management personnel 65438+ 0-2 times a week comprehensive on-site inspection, timely feedback on the problems found, and put forward suggestions for improvement within a time limit, and make inspection records. Five, the similar problems found in the inspection have not been improved after two times, according to strict relevant regulations. Health management system of food business units. Keep the area around the production site clean and free from pollution sources. Second, employees should have a health examination and knowledge training once a year, and they can only take up their posts after obtaining a health certificate. Three, the sale of food to meet the hygiene standards, obtain the manufacturer's hygiene license and inspection report. Four, the warehouse must be kept ventilated and dry, and take measures to prevent rats, insects and mildew. Food should be sorted, put on shelves and stored off the ground and wall, so as to be FIFO. Five, finalize the design packaging food and food additives, must have a product manual or commodity identification, must comply with the provisions of the "food general labeling standard". Six, the date and quantity of food storage should be listed, and do a good job in food quality inspection and acceptance registration. Seven, meat, aquatic products and other perishable foods should be stored in the cold storage, so that raw and cooked separately, finished products and semi-finished products separately. The cold storage (refrigerator) should be defrosted regularly. Clean frequently to keep the environment inside and outside the warehouse clean and tidy. Eight, to avoid vibration and impact when transporting products, handle with care.