food workshop management system

1. Keep the food workshop clean, clean it every day and wash the ground regularly.

2. Workers must wear work clothes when entering the food processing workshop.

3. Other people are not allowed to enter the workshop.

4. A special person must be responsible for the equipment in the pilot plant, and the equipment must be operated in strict accordance with the operating procedures.

5. Maintain and repair the equipment regularly to ensure the normal operation of the equipment.

6. inflammable, explosive, corrosive and highly toxic raw materials shall not be stored in the workshop. pay attention to fire prevention and check the fire control facilities frequently.

7. All passages and aisles shall be free of any articles that hinder the passage.

8, regularly check whether the anti-theft device is normal.

9. When the workshop is shut down, check whether the water, electricity and gas are turned off and whether the doors and windows are closed properly.

Operation method, punishment and reward and punishment system of workshop hygiene

Objective: To establish operation method, punishment and reward and punishment system of workshop hygiene

Scope: all personnel related to production

Responsibilities: head of production department, manager, quality inspector and operator

Contents: 1. Personal hygiene of production personnel

2. Hygiene of production process

3. Hygiene of production equipment

4. Hygiene of production environment

5. Hygiene of material transfer

6. Hygiene and management of production tools

7. Personal compliance system of production employees

8. Hygienic requirements for storage of raw materials, paving materials and internal and external packaging materials

Hygienic requirements for transportation

11. Requirements for packaged finished products

11. Hygienic management of factories

12. Punishment system

13. Reward system

1. Personal hygiene of production employees

1. Personal dressing: employees should cultivate good personal hygiene habits, and require frequent nail cutting and bathing, and direct contact with raw materials. Dye nails and spray perfume.

2. Personnel entering and leaving the workshop must go through the dressing room to wash their hands, disinfect and change clothes. They should wear work clothes, hats and shoes designated by their respective posts, and are not allowed to wear slippers to enter the post for operation. Work clothes should cover the coat, hair should not be exposed outside the hat, and hands should be washed thoroughly.

3. Work clothes are not allowed to go to the bathroom or go out of the workshop (such as touching stolen goods, going to the toilet, smoking, eating), and then you should wash your hands again before entering the post.

4. Smoking, eating and bringing personal belongings into the workshop are not allowed.

5. Such as clothing, food, alcohol, tobacco, cosmetics, etc.

6. Do not wear work clothes and shoes to enter the toilet or leave the production and processing place

7. Other personnel (including visitors) who enter the production and processing workshop should abide by these regulations

2. Hygiene of the production process

1. The production workshop must check hygiene before production operation. The qualified contents include: the floor and walls are clean, the doors and windows are clean and dust-free, the sink and floor drain are unobstructed, there are no residual stains, oil stains and sundries on the equipment surface, and there is no batch of surplus materials in the operation room.

2. Operators must dress according to the cleanliness level of the production area, and it is forbidden to directly enter each operation room without going through the dressing room.

3. When washing equipment, it is forbidden to overflow the workshop to prevent cross-job pollution.

4. All kinds of materials entering the production area must be unpacked, cleaned and wiped at the designated place before entering.

5. The production tools entering the production workshop must be strictly cleaned.

6. Before feeding, you should carefully check whether the equipment has been cleaned and whether there are any surplus materials from the previous batch. If there are any, it must be cleaned again, and the equipment and management road can be disinfected before feeding.

7. After feeding, the packaging of raw materials and auxiliary materials should be cleaned up and recycled in time, and it is not allowed to be misplaced

8. According to the sequence of production technology and the characteristics of products, the pretreatment of raw materials and auxiliary materials, the treatment and processing of semi-finished products, the cleaning and disinfection of packaging materials and containers, the packaging and inspection of finished products, and the storage of finished products should be set separately to prevent cross-contamination between the previous and subsequent processes.

9. Employees must fill in the original production records carefully, and shall not alter them at will, and keep them properly. With the technological progress, they will be transmitted to the next working procedure step by step. After each batch of products is produced, the records will be submitted to the Quality Management Department for filing.

11. In the production process, the inspection department will sample and inspect the semi-finished products at any time, and conduct quality control to prevent foreign body pollution in production.

3. Hygiene of production equipment

1. Before feeding, carefully check whether the equipment has been cleaned and whether there is any surplus material from the previous batch. If there is any, it must be cleaned again, and the equipment and management road can be disinfected before feeding.

2. During the shift change, we should do a good job of health handover, and do not take over if the health is unqualified. Hygiene requires that there should be no stagnant water on the ground, no dead ends, no dust on the equipment, and tools and appliances should be placed at fixed points.

3. Production equipment, tools, containers, etc. should be thoroughly cleaned and disinfected before and after use. When maintaining and inspecting equipment, food shall not be contaminated.

iv. Hygiene of production environment

1. Clean and disinfect the production site, corridor, dressing room, etc. according to regulations, so that the inner surface is clean and intact. Doors, windows, various pipes, lamps and other facilities. The junction between the wall and the ground shall be kept clean and free of dust.

2. strictly control the number of people entering the production workshop. Only operators and approved personnel in this area of the production workshop can enter; Close the door of the operation room when working, and try to reduce the number of access. Guidance and supervision should be given to temporary foreign personnel, and the personnel entering the clean room should be registered.

3. During production operation, the actions should be steady, light and few, and no actions irrelevant to the operation and unnecessary conversation should be done.

4. All articles in the production area should be counted, quantified, fixed and unnecessary.

5. During the shift change, we should do a good job of health handover, and do not take over if the health is unqualified. Hygiene requires that there should be no stagnant water on the ground, no dead ends, no dust on the equipment, and tools and appliances should be placed at fixed points.

6. The workshop is equipped with an exhaust fan, and the ventilation is required during operation, so as to ensure the humidity and ventilation of the workshop.

7. There are ultraviolet sterilization lamps and screens in the clean room, and the operation can only be carried out when the lights are turned on 31 minutes in advance at work.

8. The workshop production area shall be thoroughly cleaned and disinfected once a week, and the walls, floors, equipment and pipelines shall be thoroughly scrubbed and disinfected.

9. Regularly check the insect-proof, fly-proof and rat-proof devices such as doors and windows, drains and sewage pipes

11. Workshop lighting must comply with the relevant provisions of the Food Hygiene Law on workshop lighting to ensure bright, safe, dust-free and pollution-free.

11. The floor drain is clean and kept covered

12. The facilities such as hand-washing basin, utensils and sanitary ware washing basin should be kept clean inside and outside, free of dust, dirt spots and water traces

13. The waste articles in the production process should be put into containers or pockets that do not produce dust in time, sealed in the designated place, and cleared away in time in the production area according to regulations.

14. The production area can't produce continuously for 24 hours, so enough time should be reserved for cleaning and disinfection every day. When changing varieties, it is necessary to ensure enough time for intermission, clearing and disinfection.

5. Hygiene of material transfer

1. Raw materials, auxiliary materials and packaging materials used in the production process should be inspected before use, and the packaging materials must be thoroughly cleaned and disinfected before use.

2. The sequence of processes, with all kinds of raw materials, auxiliary materials and packaging materials placed separately, to prevent cross-contamination between the previous and subsequent processes.

3. All kinds of materials must be unpacked, cleaned and surface wiped in the designated place before entering the production area.

4. Documents, pens, etc. must be cleaned.

VI. Hygiene and management of production tools

1. All articles in the production area should be fixed, fixed and free of unnecessary articles

2. All utensils, containers, equipment, tools, tables, chairs and cleaning tools in the production area should be made of materials that are free from falling off, easy to clean, easy to disinfect, rust and bacteria, and are not easy to use. It is not easy to use racks, cabinets and other equipment that are not easy to clean, sag or protrude.

3. The cleaning tools used should be cleaned, disinfected and dried in time, and placed in a well-ventilated place in a specified position. Before and after use, check whether the mop and rag will shed fibers. Tools from different production areas should not be confused.

4. The production and transportation tools should meet the hygiene requirements, and should be equipped with rain-proof, dust-proof, cold storage, heat preservation and other facilities according to the characteristics of the products.

5. The tools used in the production area should be taken care of by a special person, and the tools within the use area are not allowed to leave the area at will, and foreign production tools are not allowed to enter the production area.

VII. Personal compliance system of production employees

1. No smoking, eating or bringing personal belongings into the workshop

2. No sleeping, frolicking, running or fighting in the workshop

3. When production employees make mistakes in operation, anyone has the right to accuse them and correct them immediately.

4. It is forbidden for employees to answer the phone in the production area, and if necessary, they need to go out of the production area

8. Hygienic requirements for storage of raw materials, paving materials and internal and external materials

1. Raw materials, paving materials and internal and external materials should be stored in a well-ventilated place with a flat ground and a certain slope, which is convenient for cleaning and drainage, and corruption, deterioration and mildew should be eliminated in time. According to the provisions of the method for processing, to prevent pollution of food and other raw materials, paving.

2. All kinds of cold storage should be stored at specified temperature and humidity according to different requirements.

3. The storage sites and warehouses for raw materials, paving materials, internal and external packaging materials should have facilities such as rat prevention, insect prevention and fire prevention.

4. The raw material yard and warehouse should be managed by designated personnel, establish a management system, regularly check the quality and hygiene, and clean, disinfect and ventilate on time.

5. All kinds of raw materials, paving materials, inner and outer packaging materials should be stored in batches according to varieties, and each batch of raw materials, paving materials and inner and outer packaging materials should be clearly marked. Raw materials and paving materials that affect each other's flavor should not be stored in the same warehouse.

6. raw materials, paving materials, inner and outer packing materials should be kept away from the ground, walls and roofs, and there should be a proper distance between piles.

7. First-in, first-out, timely eliminate raw materials, paving materials, internal and external materials that do not meet the quality and hygiene standards to prevent pollution.

IX. Hygienic requirements for storage and transportation of finished products

1. Finished products packaged after inspection shall be stored in the finished product warehouse. According to the variety and batch classification storage, to prevent confusion. The finished product warehouse shall not store toxic and harmful articles or other perishable and combustible articles.

2. When the finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. It is necessary to set aside passages to facilitate the passage of people and vehicles; To be equipped with temperature and humidity monitoring device, regular inspection and record.

3. There should be facilities for preventing rats and insects, regular cleaning and disinfection, and maintain hygiene.

4. The means of transport (including various containers) should meet the hygiene requirements. According to the product characteristics, it should be equipped with rain-proof, dust-proof, cold storage, heat preservation and other facilities.

5. transport operations should avoid strong shock and collision, handle with care to prevent damage to the appearance of finished products, and should not be mixed with harmful substances. after the operation, the handling personnel should leave the work site immediately to prevent food contamination.

X. Requirements for packaged finished products

1. The packaging weight shall be determined according to the customer's requirements, and the negative deviation of the weight shall not exceed 2% of the net weight.

2. The labels and logos of the packaging shall be in accordance with the customer's requirements, and each product shall have a fixed label and logo.

3. The inner and outer packaging materials of the package should be clean, tidy and undamaged. If it is recycled, it should be marked and explained.

4. The bag of the inner package of the product should be tightly sealed, and the label should be correctly attached, not skewed or wrinkled.

5. The product identification should indicate the product name, specification, batch number and production date. If the customer has special requirements, it should be customized according to the customer's requirements.

6. after each packaging, five products should be randomly selected for inspection before warehousing.

7. Pay attention to your personal hygiene and operating specifications when packaging, and close the doors and windows connected with the outside world to prevent convection with the outside air.

XI. Hygienic management of the factory

1. Maintenance

2. Cleaning and disinfection work

3. Management of pest control

4. Management of toxic and harmful substances

5. Management of raised animals

6. Management of sewage and dirt

7.

9. Management of work clothes

A: Work clothes include work clothes, pants, hair caps, shoes, etc. Some processes should also be equipped with sanitary protection articles such as masks, aprons and sleeves.

B； Work clothes should have a cleaning system. All staff who come into direct contact with food must be replaced every month. Others should also change them regularly and keep them clean.

11. Health management

a; All staff of food factories should have a physical examination at least once a year, and those who have not obtained the physical examination certificate issued by the health supervision institution are not allowed to engage in food production.

B: fecal culture and viral hepatitis test are also required for people who come into direct contact with imported food.

XII. Punishment system

1. Make specific punishment decisions according to the specific circumstances for the consequences of product quality, machinery and equipment, production raw materials, etc. caused by production employees not following the operating standards.

2. If the production staff violates the personal hygiene of production personnel, the hygiene of production equipment, the hygiene of production environment, the hygiene of material delivery, the hygiene management of production tools, and the personal compliance system of production staff without causing serious consequences, the following punishment measures shall be taken:

A: The total amount of punishment is between 5 and 51 yuan

b; For the same mistake made by the same employee on the same day, take the first punishment, and then commit it again. If the attitude is cooperative and you can realize your mistake, you don't need to be punished. If the attitude is uncooperative or even bad, double the punishment according to the specific situation.

C: in the same month, the first mistake is given retraining, persuasion, warning, criticism and other means, the second mistake is given a penalty of 5-31, and the third mistake is given a penalty of 31-51. And attitude to cooperate, can recognize their mistakes, immediately correct, for uncooperative attitude, or even bad, according to the specific situation to double the punishment

D: for production management personnel (mainly the front line), see illegal operation, not correct and take the lead in their own operations in violation of normal operations, they need to deduct 5% of their total wages.

XIII. Reward system

1. For individual employees who have been observing production operations for one month, they can be rewarded with 51-111 yuan.

2. For employees who have not violated operations for three consecutive months, they can be rewarded with 51-111 yuan.

3. The reward is nominated by the production manager (in principle, only two people will be rewarded in one month) and signed by the general manager.