(1) enterprise qualification change: whether the actual production mode and scope of the business license and the food production license are consistent, whether there is any change, and whether to report after the change.
(two) the implementation of employee health management and training. Whether the health certificates of relevant employees are complete, whether personnel health files are established, and whether food safety training is carried out irregularly and recorded.
(3) Implementation of incoming inspection of raw materials: whether food raw materials, food additives and food-related products are purchased from enterprises with legal qualifications, and whether the relevant qualification certificates and qualification certificates of enterprises are requested when purchasing. Whether there are detailed purchase verification records; Whether the food additives used in the production process strictly meet the requirements of GB2760, and make corresponding detailed records; Whether the use and management of food additives are subject to "five specialties" management and whether there is a separate purchase ledger.
(4) Production process control: whether the factory environment, production and processing places, equipment and facilities are in good condition, whether the production process meets the requirements and make relevant records, and whether the equipment and facilities are regularly maintained to ensure the normal operation of the equipment; Whether there is cross-contamination of personnel, logistics, raw materials, semi-finished products and finished products.
(five) the implementation of food factory inspection: whether the necessary inspection instruments and equipment are equipped, and whether the measuring inspection instruments and equipment have been verified and are within the validity period of verification; Check whether auxiliary equipment and chemical reagents are complete; Whether the inspectors are trained and have inspection qualifications and abilities; Whether to inspect each batch of products produced in accordance with national standards, whether to keep original inspection records and product ex-factory inspection reports for future reference, and whether to keep ex-factory samples of each batch of products and register them.
(6) Records of unqualified product management and unsafe food recall: whether unqualified products are produced by purchasing unqualified food raw materials, whether unqualified products are handled as required, whether unsafe food is recalled according to relevant regulations, and records are kept.
(7) Food labeling: Is the product name, specification, net content, production date, product standard code, producer's name, address, contact information, production license number, name of food additives used, storage method and shelf life printed on the packaging of prepackaged foods in accordance with relevant regulations?
(8) Record of food sales ledger: whether a food sales ledger has been established, the product name, quantity, production date, sales date, inspection certificate number, production batch number and related information of the buyer, including the name, address and sales place of the buyer.
(9) Implementation of product standards: whether the enterprise actively and strictly implements the national standards and enterprise standards of various products. Whether the standards implemented are effective.
Through safety self-inspection, problems are found and rectified in time. Improve the food safety of enterprises.