Then constantly improve the food and drug supervision responsibility mechanism, earnestly implement the supervision responsibility of the supervision department, fully implement the first person responsible for food and drug safety in catering service units and pharmaceutical medical device production and operation units, vigorously promote the management of district responsibility system, continuously improve the food and drug supervision level, ensure that all units are qualified in the evaluation and acceptance of provincial health cities, focus on improving infrastructure and improving health management level, and strive to improve the health appearance of all units and comprehensively improve the level of unit construction and health management.
Second, the work objectives
(1) Improve the unit health management mechanism. Establish the health management organization of the unit, define the leaders in charge and implement the staff. In accordance with the provisions of the Code of Practice for Food Safety in Catering Services, the health responsibility system, management system, inspection system and assessment system should be improved and implemented in large restaurants (the use area of processing and business premises is 500 ~ 3000m2 or the number of dining seats is 250 ~ 1000), school canteens (including kindergarten canteens) and canteens of institutions, enterprises and institutions serving more than 500 people.
(two) to carry out extensive health education and business knowledge training activities. The first is to carry out health education activities. Combined with the actual situation of food and drug supervision and the characteristics of food and drug industry, closely around the public health needs such as rational drug use and food poisoning prevention, health education activities were widely carried out by setting up health education columns, food and drug knowledge lectures, news media propaganda, and setting up publicity and consultation points on the streets to popularize health and disease prevention knowledge such as rational drug use and food poisoning prevention. The second is to carry out business knowledge training activities. All catering service units, pharmaceutical and medical device production and business operation units should seriously organize and carry out business training, and constantly improve the professional knowledge level and operational skills of employees, and the awareness rate of relevant knowledge of employees reaches over 75%.
(3) Do a good job in indoor sanitation and environmental sanitation. Organize environmental sanitation, indoor sanitation, greening and beautifying activities. Strengthen the construction of health infrastructure, constantly improve the service function, smooth roads, sewers, no food residue. Sanitary facilities are perfect, garbage pit stations (points) are closed, garbage is removed daily, and garbage bins are clean and tidy. Toilets shall meet the hygiene requirements and be kept clean. No illegal buildings, no littering, clean vehicles, no outdoor billboards in pharmaceutical business units, good environmental sanitation and indoor cleanliness. The staff canteen has a valid catering service license, and all facilities and utensils meet the food safety requirements of catering services. Employees hold valid health certificates, master relevant health knowledge and have good personal hygiene.
(4) Vigorously carry out activities to eliminate the "four pests". First, improve the facilities for preventing flies and rats, especially the outlet and exhaust port of the drainage ditch of catering service units, pharmaceutical and medical device production and operation units, with metal grating or net cover with mesh less than 6mm, fly-proof screen windows should be installed in food processing places, and rat-proof facilities should be installed in warehouses. The second is to control the breeding ground of the "four pests", cover the trash can, clean up the garbage every day, rummage through the cupboard to clean up the cockroach egg sheath, cockroach and cockroach tracks, block the rat hole, and remove rat droppings and rat tracks. The third is to kill drugs. Combined with the actual situation, under the premise of ensuring the safety of food and drugs, drugs are implemented to kill the "four pests", ensuring that the density of rats and cockroaches is controlled within the national standard, and the density of flies and mosquitoes is controlled within three times of the national standard.
(5) Pay attention to food safety in catering services.
1. Implement regulatory responsibilities. Food safety supervision departments of catering services should conscientiously implement the Food Safety Law and other laws and regulations; Formulate food safety work plan and special work implementation plan for catering services, and implement all work. Formulate emergency plans for food safety accidents in catering services, and improve reporting systems and systems; Establish food safety credit files of catering service units; Fully implement the regulatory responsibility and the responsibility of catering service providers as the first person responsible for food safety. In accordance with the principle of "whoever issues the certificate is responsible" and territorial management, we will increase the supervision and frequency of catering service units, school canteens and construction site canteens.
2. Implement the main responsibility of food safety of catering service providers. Catering service providers shall improve the food safety management system, implement the incoming inspection system for food, food raw materials, food additives and food-related products, and ask for vouchers and tickets. Employees hold valid health certificates and food safety knowledge training certificates, and the transfer rate of "five diseases" reaches 100%. Do not sell expired food; Complete facilities and clean environment; Do separate raw and cooked, with fly-proof, dust-proof, rat-proof and moisture-proof facilities; Tableware, food containers cleaning, disinfection, cleaning equipment and facilities, standardized operation, in line with health requirements; The layout of food processing business premises is reasonable, and the equipment and facilities such as food preservation, tableware container storage and processing tool cleaning meet the hygiene requirements. Cold dish room should be equipped with special rooms, special personnel, special tools, special refrigeration facilities and special disinfection facilities. Workers should wash their hands and disinfect before processing food, and wear clean work clothes and working caps.
Third, the work steps
Preparatory stage (early June). Establish a leading organization or working organization for examination and inspection, formulate an inspection work plan, and create a good inspection atmosphere.
(two) the investigation and rectification stage (late July-mid August). Carry out self-examination and inspection according to the standards of provincial health cities, and rectify the problems found; Determine the recommended units and inspection sites for the review and acceptance of provincial health cities, and improve the inspection materials.
(3) Review and acceptance stage (late September 2008). Welcome patriotic health campaign committee's review and acceptance of provincial health cities.
Fourth, the job requirements
(a) improve the organization and implement the responsibility. In order to do a good job in the re-inspection, our bureau has set up a provincial leading group for the re-inspection of health cities, headed by Party Secretary and Director, with Party members and deputy directors, Party members and deputy directors, members of the discipline inspection team and deputy heads, and law enforcement officers from various departments as members * * *, forming a responsibility system in which the director is the deputy chief, the leaders in charge are responsible for their own duties, and each team in the department is responsible for their own duties.
(2) the compartmentalization, grasp the * * * tube. The evaluation and inspection of provincial health cities is a social systematic project. It is necessary to establish the overall concept, cooperate closely, pay close attention to the management of * * *, and strengthen supervision. For the problems found in the inspection, it is necessary to urge the relevant units to rectify in time, implement various management systems, and promote the completion of various indicators. Actively cooperate with relevant municipal departments, do a good job in all the work they are responsible for, pay attention to the mutual cooperation between departments and groups, and comprehensively make all the preparations for the evaluation and inspection of provincial health cities.
(three) clear responsibilities, clear responsibilities. According to the standards and tasks of provincial health cities, clarify their respective responsibilities and requirements, formulate corresponding work plans and timetables, conscientiously collect and sort out information, pictures and briefings, and do a good job summary to ensure that the review is qualified.
(four) strict discipline, keep the government decrees unblocked. According to the arrangement, we should carefully organize the review and inspection work to ensure that the rectification task is completed on schedule. If the review and inspection work is not smooth and ineffective, resulting in serious consequences, the relevant responsible person shall be investigated for responsibility according to law.