It's very troublesome to examine and approve the Hygiene Permit for Food Production Enterprises, but it's impossible without it. I'll tell you about it according to the price bureau of the local health department.
1 The premise of running a food enterprise
(1) It has a hygiene management system (the system of obtaining certificates for food raw materials procurement, the hygiene management system of warehouses, the health inspection system of employees, the hygiene knowledge training system of employees, the cleaning and disinfection system of food tools and equipment, the hygiene system of ingredient rooms, Health system of inner packaging room, general production workshop, product certificate issuance system, health inspection system, product inspection and sample retention system, food additive use and management system, etc.), organization and professional training of full-time and part-time food hygiene management personnel;
(2) It has factories, facilities, equipment and environment that are suitable for food production and processing and meet the hygiene requirements, and the food production area is separated from the non-food production area;
(3) having the conditions and measures to control pollution in the technological process and production and processing;
(4) raw and auxiliary materials, tools, containers and packaging materials for production that meet the hygiene requirements;
(5) Having institutions, personnel and necessary instruments and equipment that can conduct ex-factory inspection on food;
(6) The employees have passed the pre-job health knowledge training and health examination;
(7) having product quality standards;
(8) Food processing enterprises with less than 11 employees who do not have the ability of ex-factory inspection of products may entrust inspection institutions recognized by quality supervision departments to conduct inspection (except food additives and health foods).
Procedures
(1) The applicant shall submit an application to the window of the county health bureau of the county government service center with its competent department or other relevant supporting materials, and the window staff will accept it after preliminary examination. If the application materials are incomplete and do not meet the statutory requirements, the applicant shall be informed of all the materials that should be completed at one time on the spot, and the formal acceptance can be made only after correction;
(2) the health supervision institution goes to the site to conduct health examination;
(3) The county health bureau will issue certificates within the promised time limit for applications that meet the requirements; Do not meet the conditions to give a written reply and explain the reasons.
Note: The application materials should be printed on A4 paper (except drawings), stamped with official seal page by page, and bound in sequence; If the submitted materials are photocopies, they shall be marked as "original copy" and stamped with the official seal of the unit. The contents of the application materials shall be true, complete and clear, and shall not be altered. The enterprise that has not obtained the official seal shall be signed and sealed by the legal representative on the information provided. If the applicant does not come to handle it himself, the clerk shall provide the applicant's power of attorney.
required materials
(1) new permit application
1. Application for health permit in duplicate;
2. Layout plan of food production and processing places and layout plan of sanitary facilities (including all workshops, equipment and facilities for processing, producing, processing, packaging and storing food raw materials, as well as corresponding facilities for disinfection, changing clothes, lighting, ventilation, anticorrosion, dust prevention, rodent prevention, sewage discharge from washing, garbage and waste storage), and accurately mark the size and entrance of each place.
3. Proof of the use of the production and processing place and site (certificate of house ownership or lease agreement);
4. Catalogue of health management system and appointment document of person in charge of health management, which conforms to the quantitative and graded management of food hygiene supervision;
5. A copy of the industrial and commercial business license or the Notice of Pre-approval of Enterprise Name and the Notice of Pre-approval of Trade Name of Individual Industrial and Commercial Households;
6. A copy of the organization code certificate or the qualification certificate and identity certificate of the legal representative (person in charge);
7. Letter of approval for health examination of construction project design (provided by newly expanded food production and operation enterprises or units); Confirmation letter of health acceptance for the completion of the construction project (provided by newly expanded food production and operation enterprises or units);
8. List of employees or certificates of preventive health examination and health knowledge training;
9, production process flow chart, product formula table [a formula table for each variety, indicating the names of raw materials (trade names and chemical names), and arranging them in the order from high to low, and indicating the content of restricted substances at the same time];
11. Name, model and place of origin registration form of production equipment and microbiological and physical and chemical inspection instruments (if inspection can be entrusted, the inspection contract of the unit with inspection conditions should be provided)
11. Qualification certificate of inspection personnel (copy of diploma or vocational training certificate engaged in inspection);
12. Other materials that need to be provided.
(II) Change
An enterprise applying for approval of change registration should fill in the Application Form for Change Registration of Food Hygiene License Items, and provide the following application materials according to the contents of the change:
1. Change the address of the enterprise:
(1) Provide materials according to the requirements of new accreditation of food production enterprises (No need to provide the Application Form for Hygiene License);
(2) Food hygiene license issued by the original health administrative organ.
2. Newly-added licensing items:
(1) Enterprises should add licensing items and provide materials according to the new requirements of food production enterprises (Application for Hygiene License is not required);
(2) Food hygiene license issued by the original health administrative organ.
(3) If the hygiene license is lost and reissued, the name of the unit, the legal representative or the person in charge is changed, the permitted items are reduced, and the hygiene license is reissued, please follow the Guidelines for Handling the Examination and Approval Matters for the Replacement of Some Items of the Hygiene License.
(4) Replacement of certificate
1. Application for health permit (in duplicate);
2. Layout plan of food production and processing places and layout plan of sanitary facilities (including all workshops, equipment and facilities for processing, producing, processing, packaging and storing food raw materials, as well as corresponding facilities for disinfection, changing clothes, lighting, ventilation, anticorrosion, dust prevention, rodent prevention, sewage discharge from washing, garbage and waste storage), and accurately mark the size and entrance of each place.
3. Proof of the use of the production site and site (certificate of house ownership or lease agreement);
4. Catalogue of health management system and appointment document of person in charge of health management, which conforms to the quantitative and graded management of food hygiene supervision;
5. A copy of the industrial and commercial business license;
6. A copy of the organization code certificate or the qualification certificate and identity certificate of the legal representative (person in charge);
7. List of employees or certificates of preventive health examination and health knowledge training;
8. Production process flow and product formula table (one formula table for each variety, indicating the names of raw materials (trade names and chemical names) and the contents of each substance, arranged in order from high to low, and indicating the contents of restricted substances at the same time);
9. Qualification certificate of inspection personnel (copy of diploma or vocational training certificate for inspection specialty);
11, the original health permit issued by the original health administrative organ.
the law can't save trouble in the future! ! !
employees, please go to the food talent network of the local manufacturing talent network to have a look.
Food preservative scheme
1. Introduction of "new logo" natural food preservative
R-polysaccharide, a natural food preservative, is a combination of water-insoluble natural preservative and water-soluble natural preservative, which makes the sterilization effect broader, better and better. It uses biological extracts as raw materials, according to the single bacteriostatic effect of various preservatives, and develops a compound natural food preservative with comprehensive sterilization and bacteriostasis, innocuity and harmlessness through a specific process of compounding and expanding the bacteria mother. Its bactericidal and bacteriostatic ability is extensive, and the effect is very good. It is a high-tech broad-spectrum bactericidal and bacteriostatic new product in food preservative products, which is revolutionary and at the international leading level!
1. Antibacterial mechanism
The preservative and fresh-keeping technology of R-polysaccharide is to efficiently improve and create new microbial varieties in the current food fermentation industry by using the recombinant technology of microbial DNA, so as to make them have polysaccharide biosynthesis. The mechanism of bacteriostasis is to establish the model of enzyme biosynthesis and activity regulation, and form micropores on the cell membrane of microorganisms, which leads to the increase of membrane permeability and the destruction of energy system, so that microorganisms in food can be quickly killed, and a small number of microorganisms in food can be inhibited to avoid their reproduction, thus achieving the purpose of preservation.
2. Product introduction
2.1. Main raw materials: lysozyme, chitosan, protamine, agar oligosaccharide, pectin decomposition product, spice extract, water, etc.
2.2. description: this product is orange-yellow liquid, with no toxic and side effects, no peculiar smell, smooth, easy to crystallize, soluble in water, and does not freeze at-5℃.
2.3. Performance:
2.3.1. It is completely harmless to human body;
2.3.2. It is degraded into normal components of food in the digestive tract;
2.3.3. The food is degraded into harmless components during heat treatment;
2.3.4. It does not affect the flora of digestive tract;
2.3.5. Does not affect the use of medicinal antibiotics;
2.3.6. It is decomposed into carbohydrates after the shelf life, which is nontoxic and harmless and protects the environment;
2.3.7. Wide antibacterial range. It has a strong function of killing and inhibiting yeast, mold and bacteria. Many experiments by China Food Fermentation Research Institute show that the antibacterial effect of R- polysaccharide (Kemeiwang) on Aspergillus Niger, Penicillium citri, Saccharomyces cerevisiae, Escherichia coli, Bacillus subtilis, Staphylococcus aureus and other tested bacteria is generally higher than that of potassium sorbate. In particular, it has the strongest effect on yeast, mold and bacteria that cause food spoilage, and its effective concentration for inhibiting mold is 1.115-1.1%, and the commonly used amount is 1.1-1.2%. The effective concentration of inhibiting bacteria is 1.111-1.1%. The main inhibition targets are: Pseudomonas, Micrococcus, Bacillus, Enterobacteriaceae, Vibrio, Halophilic, Mould, Lactobacillus, Aflatoxin, Escherichia coli, Proteus vulgaris, Lactobacillus casei, Lactobacillus plumule, Aerobic Bacillus, Gram-negative, Positive Bacillus, Botulinum, etc.
2.3.8. Wide application range. Beverage, soy sauce, low-alcohol fermented vinegar, condiment, pasta, pastry, cake, milk, ice cream, cold meat, sausage, sausage and other meat products, pickled vegetables, pickles, beer, fruit wine, vegetable oil, soy sauce, bean products, canned fruits, various melons and fruits, vegetables, various fillings, dairy products and so on;
2.3.9. The pH value of food is stable, and it is suitable for foods with various pH values. The inhibitory ability of this product on yeast is 8 times greater than that of sodium benzoate! The inhibitory ability to Penicillium and Aspergillus Niger is 21 times greater than that of sodium benzoate!
2.3.11. Stable to light;
2.3.11. The heating temperature of food is stable, and the adaptive range is-5℃-211℃. Heating at 181℃ for 31 minutes does not affect its antibacterial and antiseptic efficacy, and can be used for cooked food and baked food;
2.3.12. Easy to use. Foods that need to be fermented are added after fermentation (or added at the end of middle temperature and the beginning of low temperature stage); Other foods can be added before or after disinfection and stirred evenly.
2. User's demand
1. Curb bag expansion, extend shelf life and reduce losses caused by product deterioration;
2. Improve the freshness and taste of the product to avoid losing customers due to slightly poor taste;
3. Improve food safety, and avoid the hidden dangers caused by the use of highly toxic preservatives.
4. Maintain and improve the reputation of the company and products by improving the comprehensive quality level of products.
III. User's production process flow and joining links
1. Process flow
Raw materials (up to standard, total number of colonies is 3,111)-Broiler is stirred and smashed-Chopper is added with auxiliary materials, monosodium glutamate is 1.2%, salt, sugar, starch and ice water below 5℃ for 14 minutes. Ensure that the temperature of the chopped materials is 6-8℃-filling machine for enema-sterilization for 21-25min, which is divided into three stages: preheating 95℃, raising to 115℃, cooling at 121℃ for 5-6min-packing machine for packing-finished products
2. Adding 1.3 during chopping.
IV. Precautions
1. The operating platform, containers and tools should be cleaned and disinfected frequently, and the packaging should be disinfected to reduce the infection of materials.
2. Pay attention to the balance between the central temperature of the material and the external temperature during sterilization.
3, external mildew, soaked in 1.3% preservative solution.
Mechanical equipment
There are special vacuum packaging machines and special food manufacturing machinery.