The unforgettable work life is over. Looking back on the work during this period, I have gained a lot and learned some shortcomings. It's time to calm down and write a self-inspection report. How to write the self-inspection report so as not to become a mere formality? The following is a sample of the annual self-inspection report on food production that I collected for you. Welcome to share.
Annual self-inspection report on food production 1 1. General situation of enterprises
Quanzhou Lingyuan Food and Beverage Co., Ltd. is located in Wuli Science and Technology Industrial Park, Jinjiang City, and was founded in 20xx. In 20xx, the company invested 1 10,000 yuan to establish Quanzhou Lingyuan Food & Beverage Co., Ltd., which is located in the northwest of the park, covering an area of about 33,000 square meters and a construction area of about 1.770 square meters. 20xx 12, 1 passed the QS certification examination, and 20xx obtained the food production license (tea substitute) on September 9th. At present, the company's main products are salt mint, refreshing tea and Lingyuan Wanying tea (substitute tea). Due to the obvious seasonality of products and the recent QS certificate, the current production and sales volume is relatively small.
Second, the self-examination situation
According to the Safety and Hygiene Requirements of Export Food Production Enterprises, the following self-inspection was conducted:
1. Health management in the factory:
1. 1 Surrounding environment, internal environment and overall layout of the plant:
The new site is located in Wuli High-tech Industrial Park, Jinjiang City, with optimized environment and convenient transportation. In front of the factory is Park Road, 500 meters away from Quan 'an Road, 200 meters away from the downtown ring road, and adjacent to Hengan Paper Company in the west. It is connected to Huazi Pharmaceutical Co., Ltd. in the east, with no pollution source and fresh air. The dominant wind direction all the year round is mainly southeast wind, supplemented by northwest wind. The comprehensive workshop is located on the upper side of the dominant wind direction, and the production area and living area are strictly distinguished. The factory layout is reasonable and meets the hygiene requirements.
There are fire-fighting circular passages around the factory and roads around the building to facilitate the smooth flow of people and logistics. The front door of the factory is the main passage of people flow, and the side door of the factory is the entrance and exit of logistics, which conforms to the guiding ideology of separating people flow from logistics. The ground of the factory area is all hardened except the green space, and the factory area is clean and hygienic.
1.2 facilities: the production workshop is designed and decorated with colored steel plates, and the workshop is designed and constructed as required. The fire resistance of the building is Grade I, and the interior decoration material is colored steel plate, which meets the requirements of flame retardancy and non-toxicity, and its space can meet the requirements of production scale. The process layout conforms to the production process, so as to avoid the back-and-forth transportation of materials. In the production process, a dust removal room is set at the position with large dust emission. In addition, there are production process sanitary facilities such as production container washing room and sanitary ware storage room.
1.3 sanitation: the production area is cleaned by special personnel to keep the factory area clean daily. Garbage and dirt should be stored in designated places, and measures should be taken to prevent mosquitoes, flies and insects from entering the factory. The production area is nothing more than production supplies and personal sundries, and the waste foreign bodies produced in production should be disposed of in time. The dressing room and toilet are set reasonably, which will not adversely affect the production area. There are hand washing pools, disinfection pools, faucets with automatic induction switches, and hand drying equipment. Work clothes should be made of materials with smooth texture, which will not generate static electricity or shed fibers and granular substances.
According to different equipment, appliances, cleaning tools, respectively, to develop disinfection and sterilization measures, regular disinfection or fumigation of operating tables, walls, floors, doors and windows, equipment, rooms, and regular replacement of disinfectants to prevent the emergence of drug-resistant strains.
2. Purchasing management of raw and auxiliary materials
2. 1 Conduct supplier audit on raw and auxiliary food materials and packaging materials that directly contact with food according to regulations (food additives are not involved in products at present). The audit contents include supplier qualification audit and supplier product quality audit, and the supplier qualification audit mainly requires valid certificates such as supplier's business license, production license and hygiene license; The supplier's product quality audit mainly requires the supplier's quality assurance system investigation, product quality inspection report, product sample (for self-inspection and trial use) and supply quality guarantee.
Food raw and auxiliary materials and packaging materials that directly contact with food are not qualified by the supplier's audit, so the supplier is not required to purchase, and the supplier is required to be relatively stable.
2.2 The company has an inspection center on the fourth floor of the comprehensive building to perform the duties of sampling, retaining samples, inspecting and issuing inspection reports for materials, intermediate products or finished products.
Annual self-inspection report on food production 2 According to the requirements of the Measures for the Administration of Daily Supervision and Inspection of Food Production and Operation in the Province, our bureau adheres to the combination of daily supervision and inspection and special rectification, and comprehensively carries out daily supervision and inspection of food production. The relevant work is reported as follows:
I. Basic information
There are * * food production enterprises in our county 1 home, and the inspection results are judged to be in line with 0, basically in line with 1, but not in line with 0.
Second, the main practices
(1) Strengthen leadership and clarify key points. In the daily supervision and inspection of food production, strengthen organizational leadership and constantly improve the working mechanism; According to the principle of territorial management, carry out daily supervision, inspection and evaluation of food production for enterprises under its jurisdiction.
(two) to make plans and organize training. The daily supervision and inspection plan of food production was formulated, and the requirements for inspection were put forward. Supervisors participated in the special training organized by the National Bureau, and carefully studied the production environment conditions, incoming inspection results, production process control, product inspection results, storage and delivery control, unqualified product management and food recall, employee management and food safety accident handling of food producers.
(3) Intensify publicity and promotion. The regulatory authorities widely publicize the daily supervision and inspection work through radio, television, newspapers and other channels, and publicize the significance, evaluation standards, working procedures and related requirements of the daily supervision and inspection work of food production.
Third, the existing problems
Enterprises stop production or seasonal production, which brings inconvenience to daily supervision and inspection.
IV. Next Work Plan
In the next step, food production enterprises will pay more attention to this work, widely publicize the daily supervision and inspection of food production, solidly carry out daily supervision, inspection and evaluation, and earnestly implement the main responsibility of food production.
Annual self-inspection report of food production 3 In order to better implement the requirements of the main responsibility of quality and safety, according to the contents of the Food Safety Law and the Food Safety Self-inspection Management System, the quality management personnel of our factory conduct self-inspection one by one from the aspects of production site, environment, factory facilities, production equipment and inspection equipment, and quality management. According to the enterprise self-inspection, the enterprise itself feels that it has done a good job in all aspects and basically meets the requirements of the quality inspection department. For the slightly worse, timely rectification. At this stage, our factory can basically carry out systematic management and organize procurement, production and sales according to the standard requirements. The self-inspection of our factory is now reported as follows:
I. Inspection of production site, environment, plant and facilities:
The environment inside and outside the factory is clean and tidy, and the overall layout of the factory is basically the same as when applying for the production license, with no change; The environment around the production area (within 25 meters) is free of diffuse pollution sources such as dust, harmful gases and radioactive substances, and there is no potential living place for a large number of insects; The plant, equipment layout and technological process are consistent with the contents of the application materials for production license; There is no cross-contamination between people and goods in all production links; The decorative materials of the walls and roofs of the product packaging places shall be intact, without damage or falling off; Products with microbial indicators are produced, and the exhaust facilities of ultraviolet light boxes in special inner packaging places operate normally; The protective cover and other facilities of lighting equipment located above the workbench and exposed products are in good condition; The emergency lighting facilities at the production site are in good condition; The dressing rooms, changing facilities, non-artificial running water hand washing, hand drying, disinfection and other facilities in the production workshop and packaging workshop for producing microbial index products are in good condition; The facilities for preventing the entry of dust, rats, mosquitoes, flies, insects and other animals in the production workshop for producing microbial index products are intact and effective; The warehouse is clean and dry, and the ground is flat. The ventilation, temperature, humidity, fire prevention and rat prevention facilities of the warehouse are in good operation; Raw materials, semi-finished products, finished products, packaging materials and other materials and products in the warehouse are stored in different areas, off the ground and off the wall, and different storage areas are clearly marked.
Second, the enterprise production equipment and inspection equipment inspection:
The number and model of production equipment in use are consistent with the equipment list submitted when applying for production license, and are in normal operation; Production equipment should be cleaned, disinfected, repaired and maintained according to process requirements, and recorded; The quantity and model of inspection equipment used in the inspection room for ex-factory inspection are consistent with the equipment list submitted when applying for production license, and the equipment is running normally; Measuring instruments meet the verification or calibration requirements stipulated by law, and the equipment that has been stopped should be clearly marked.
Three. Enterprise quality management inspection:
Our factory regularly conducts training records on laws and regulations, food safety, health management and professional technology for relevant employees; On-the-job production personnel shall have regular health examinations and hold valid health examination certificates; Personnel engaged in food production should wash their hands before entering the production workshop, wear clean work clothes and hats, and their hair should not be exposed outside the hats, and they should not wear jewelry; The incoming acceptance of raw materials is recorded, including the name, quantity, supplier name and purchase date of raw materials. Raw materials and packaging subject to production license management shall have the supplier's production license certificate; Record the feeding situation in the production process, including feeding type, product name, production date or batch number, feeding date and dosage, etc. There are records of running control procedures at key quality control points; Our factory inspects the ex-factory products according to the requirements of the current effective standards, and sells each batch of products after passing the inspection, with inspection records. Records include product name, specification, quantity, production date, production batch number, inspection results, etc. For each batch of products produced, the storage period of samples should be no less than the shelf life of products; Our factory uses safe and hygienic tools in the process of production, transportation and storage to strengthen protection and prevent leakage and pollution of raw materials, semi-finished products and finished products; Product identification and labels meet the requirements of relevant laws, regulations and standards; The enterprise has sales records of products sold at the factory, including the name, specification, quantity, production date, production batch number, name and contact information of the buyer, sales date and other information of the products sold; There are no consumer complaints in our factory; Timely recall unqualified products and record cakes, including the name, quantity, recall location, sales volume, production date and batch number of recalled products; Our factory will promptly remedy, harmlessly treat and destroy the recalled products, and make records, including the name, specification, quantity, production date, production batch number, treatment measures and results of the processed products; Our factory has formulated a food safety accident treatment plan, regularly checked the implementation of various food safety preventive measures, and handled food safety accident records.
Four, the existing problems and disposal:
1, the staff did not make work records after equipment maintenance; In view of this problem, the quality director of our factory talked with the employees to explain the necessity of doing a good job record. The staff also realized the shortcomings of the work and promised to actively correct them in the future work.
2. In the process of self-inspection, a staff member did not wear a working cap, and the inspectors pointed out in time that the staff member immediately realized the mistake and corrected it in time. Afterwards, the quality director of our factory organized employees to learn the knowledge of food safety operation and enhance everyone's awareness of hygienic operation.
After this self-inspection, our factory basically met the requirements of food production enterprises to implement the main responsibility of quality and safety, improved the awareness of quality and safety, and eliminated the hidden dangers of quality and safety. On this basis, our factory has established a long-term mechanism for quality and safety assurance, which has laid a solid foundation for long-term continuous production of high-quality products.