One, production and operation licensing system
At present, the country **** there are 448,000 food production enterprises, of which more than 260,000 enterprises above the scale of the food market share of 72%; below the scale of the enterprise, more than 10 people 69,000, 18.7% market share of food products. Food market share of 18.7%; 10 people below 35.3 million enterprises, food market share of 9.3%. Food production and management of public health and safety, so the state of food production and management of the implementation of the licensing system. Engaged in food production, food distribution, food service, should obtain a food production license, food distribution license, food service license. Among them, engaged in food production activities, should be located in the county-level quality supervision departments to apply for food production licenses; engaged in food distribution activities, should be located in the county-level industrial and commercial administrative departments to apply for food circulation permits; engaged in food and beverage service activities, should be located in the county-level food and drug supervision and management departments to apply for food and beverage service licenses; by the licensed food production and operation should be to the industrial and commercial administrative departments for registration, to obtain food and beverage service license. Administration for registration, obtain a business license. Here should point out three points:
One is to obtain a food production license for food producers in their production sites to sell their production of food, do not need to obtain permission for the circulation of food; to obtain a catering license for catering service providers in the catering service establishments to sell their production and processing of food, do not need to obtain a license for the production and circulation of food; farmers to sell their own personal sales of edible agricultural products, do not need to obtain a license for the circulation of food. Food circulation license.
The second is in the food production and management activities in the implementation of food hygiene permits for many years, after the implementation of the Food Safety Law, respectively, by the food production license, food circulation license, food service license replaced, the future health administrative department will no longer issue food hygiene permits. Therefore, to engage in food production and management activities of units or individuals do not need to go to the health department for food hygiene license.
Third, food production and operation in the implementation of food safety law has been obtained before the food hygiene license, food production license and other appropriate permits, the license is valid in the validity period continues to be valid. After the expiration date of the license, food production operators should be in accordance with the provisions of the Food Safety Law, to the relevant regulatory authorities for a new license.
Second, the system of demand for tickets and certificates
The implementation of demand for tickets and certificates system, in order to establish a food safety responsibility for the traceability system, through the food, food raw materials, food-related products in and out of the goods record, you can track down the relevant responsible person to ensure that the whole chain of supervision of food safety. Food Safety Law provides for the demand note request system includes four aspects:
(a) food raw materials, food additives, food-related products purchase inspection record system food producers to purchase food raw materials, food additives, food-related products, should check the supplier's license and product qualification documents; shall not be purchased or used in food safety standards do not meet the food raw materials, food additives, food-related products. Additives, food-related products. Food manufacturers should establish food ingredients, food additives, food-related products purchase inspection record system, truthfully record food ingredients, food additives, food-related products, name, specifications, quantity, supplier name and contact information, date of purchase and other content. Food ingredients, food additives, food-related products inspection records shall not be falsified, the retention period shall not be less than two years.
(B) food inspection record system
Food manufacturers should establish a food inspection record system, check the factory food inspection certificate and safety, and truthfully record the name of the food, specifications, quantities, date of production, production batch number, inspection certificate number, buyer's name and contact information, date of sale and other content. Food inspection records shall not be falsified, the retention period shall not be less than two years.
(C) food inspection record system
Food business purchases of food, should check the supplier's license and food qualification documents. Food business enterprises should establish a food inspection record system, truthfully record the name of the food, specifications, quantity, date of production, production batch number, shelf life, supplier's name and contact information, date of purchase and so on. Food inspection records shall not be forged, the retention period shall not be less than two years.
(D) food import and sales record system
Importers should establish food import and sales record system, truthfully record the name of the food, specifications, quantities, date of production, production or import batch number, shelf life, exporter's name and contact information, the name and contact information of the purchaser, the purchase of goods, the date of delivery and other content. Food imports and sales records shall not be falsified, the retention period shall not be less than two years.
Three, unsafe food recall system
Food recall, refers to the producers of food in the knowledge that the production of food may jeopardize the health and safety of consumers, in accordance with the law to report to the government departments to notify the consumer in a timely manner, and from the market and the hands of consumers to retrieve unsafe food remedial measures. Food recall has three aspects of significance: First, prevention is better than cure, fully protect the health and safety of consumers; Second, reflecting the food production enterprises as the first person responsible for ensuring food safety, strengthen the sense of responsibility of enterprises, encouraging enterprises to be honest and self-discipline; Third, the government's supervision of food safety from passive to proactive, and is conducive to improving the effectiveness of supervision. At present, the recall system for unsafe food has become a common international practice. Food Safety Law draws on the international practice, clearly stipulates the unsafe food recall system, including the enterprise initiative recall and the government ordered recall, specifically:
(a) enterprise initiative recall
Enterprise initiative recall refers to the food producer found that the food produced by the food does not comply with the food safety standards, it should immediately stop the production of the recall has been on the market, notify the relevant producers and operators and consumers, and inform the food producers and consumers. Producers and consumers, and record the recall and notification. Food producers should be recalled food to take remedial, destruction, harmless treatment and other measures, and food recall and treatment of the situation to the quality supervision departments at or above the county level.
(B) the government ordered recall
Food producers do not recall in accordance with the provisions of the Food Safety Law does not meet the food safety standards of food, quality supervision departments at or above the county level can be ordered to recall. On whether to provide for the government to order the recall, in the legislative process has also been controversial. Some opinions suggest that the recall should be limited to the self-discipline of enterprises, in the case of enterprises do not take the initiative to recall, the government can penalize them, but not to order them to recall. This opinion, the legislature after careful study, taking into account the recall system is mainly a self-regulatory behavior of enterprises, but food safety is related to the people's health and safety of life, the government departments should be in certain circumstances, ordered enterprises to recall unsafe food, in order to ensure that the general consumers' health and legitimate rights and interests are not infringed upon. At the same time, from the international experience, the government in certain circumstances can order enterprises to recall unsafe food. In the early establishment of food recall system in the United States, the recall system is divided into three types: First, active recall, that is, food production enterprises voluntarily initiated a food recall; Second, the requirements of the recall, that is, the regulatory authorities directly require the production of unsafe food is mainly responsible for the implementation of the enterprise recall and bear the main responsibility; Third, the directive recall, refers to the infant formula and interstate sales of all kinds of milk if the food is not safe, the food and beverage industry, the government can order enterprises to recall. The Food and Drug Administration (FDA) issued a mandatory order requiring the recall of infant formula and milk sold interstate if an unsafe condition exists. Thus, it can be seen that the provisions of the regulatory authorities in the case of enterprises do not take the initiative to fulfill the obligation to recall, order enterprises to recall unsafe food is a common practice in the international arena, for the protection of food safety is very necessary. Therefore, the food safety law finally stipulates the government departments of the unsafe food recall system.
Four, unsafe food stopping system
Food recall system applies only to food manufacturers, food business enterprises, it is responsible for unsafe food to stop business. Food business operators find that the food does not meet the food safety standards, they should immediately stop business, notify the relevant producers and consumers, and record the stopping of business and notification of the situation. Food operators do not stop operating in accordance with the above provisions of food safety standards do not meet, above the county level of industry and commerce administration, food and drug supervision and management departments can order them to stop operating.
V. Health management system for employees
Food Safety Law provides that food manufacturers and operators shall establish and implement health management system for employees. Suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract, as well as active tuberculosis, suppurative or exudative skin diseases and other food safety impediments to the work of the personnel shall not be engaged in contact with direct access to food. Food production and management personnel should be conducted annually for health checks, to obtain health certificates before they can participate in the work. Food production and management arrangements for people suffering from the above diseases in contact with the direct population of food work, shall bear the corresponding legal responsibility. Employee health management system is China has been implemented for many years a food hygiene system, the current food hygiene law has made provisions for this. This time, the food safety law and the continuation of the provisions of this system, reflecting the effective convergence of food safety law and food hygiene law.
Six, enterprise food safety management system
Food Safety Law provides that food production and operation shall establish and improve the unit's food safety management system, strengthen the training of staff knowledge of food safety, with full-time or part-time food safety management personnel, do a good job in the production and operation of food inspection work, according to the law to engage in food production and operation activities. Food production and management enterprises is to ensure food safety of the first person responsible for the responsibility to establish a good safety management system, from staff training, with specialized management personnel, strengthen the inspection work, do a good job of the enterprise's food safety work, set up a sense of honesty and trustworthy consciousness and the correct concept of production and management, and establish a long-term mechanism to ensure food safety.
Seven, in accordance with food safety standards for production and operation
Food Safety Law clearly stipulates that food production and operation should be in accordance with laws, regulations and food safety standards for production and operation activities. Food safety standards is undoubtedly an important basis for the organization of production, enterprises should be based on national food safety standards or local standards for production and operation. If the food produced by the enterprise does not have national food safety standards or local standards, should formulate enterprise standards, as the basis for the organization of production, applicable within the enterprise. Enterprise standards should be reported to the provincial health administrative department for the record. There are national or local standards for food safety, the state encourages enterprises to improve the quality of their products and market competitiveness, and the development of enterprise standards that are stricter than the national or local standards for food safety, applicable within the enterprise. It should be noted that two points: First, the enterprise standard can only be used within the enterprise, can not be applied to other enterprises and producers; Second, the enterprise standard is also a mandatory standard, the enterprise according to the formulation of the enterprise standard organization of production, and the production of food inspection, qualified before leaving the factory or sales; law enforcement agencies are also in accordance with the standards of the enterprise to supervise the enterprise, spot checks; consumers can also be on the The food produced by the enterprise is in line with the standards set by the enterprise to monitor, rights.
Eight, actively establish good manufacturing practices, and the implementation of hazard analysis and critical control point system, and continuously improve food safety management
Good Manufacturing Practices (GMP), refers to the development of a series of food production throughout the process of food safety, quality and a series of measures, methods and technical requirements. Hazard Analysis and Critical Control Points (HACCP) system, refers to the systematic identification of specific hazards and their key control measures to ensure food safety system, including different production, distribution and food service links in the hazard analysis of food, determine the key control points, the development of control measures and procedures. The system is applicable to food safety and quality control in food production, distribution and food service.
In the production and processing process to vigorously promote good manufacturing practice and hazard analysis critical control point technology is currently the world's countries to strengthen food safety control of one of the main means, but also the World Health Organization is actively promoting food safety control methods. This management tool aims to change the focus of supervision and management from end-product supervision and sampling to the management of the whole process of food production and operation, in order to promote the enterprise to improve their own management level, to ensure food safety. Good Manufacturing Practice for Candied Food Enterprises", "Cooked Meat Products Enterprise Production Health Code" and a series of mandatory health norms in food production and processing operations. This time, the food safety law will promote good manufacturing practice and hazard analysis critical control point technology into the legal system, clearly stipulates that the state encourages food production and operation of enterprises in line with the requirements of good manufacturing practice, the implementation of hazard analysis and critical control point system to improve food safety management level. At the same time, through the Good Manufacturing Practice, Hazard Analysis and Critical Control Point system certification of food production and management enterprises to strengthen tracking and management, the certification body no longer meets the certification requirements of enterprises, should be withdrawn according to law, and timely to the relevant quality supervision, industry and commerce administration, food and drug supervision and management departments to inform.