food production and business operation entities must do

according to the provisions of the food safety law, what must food production and business operation entities do?

Food Safety Law:

Article 33 Food production and marketing shall conform to food safety standards and meet the following requirements:

There shall be places for food raw material handling, food processing, packaging and storage that are suitable for the variety and quantity of food produced and marketed, and the environment of the places shall be kept clean and tidy, and a prescribed distance shall be kept from toxic and harmful places and other pollution sources;

having production and operation devices or facilities suitable for the variety and quantity of food produced and operated, and having corresponding devices or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, anticorrosion, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

having full-time or * * * food safety professionals, food safety managers and rules and regulations to ensure food safety;

It has a reasonable device layout and technological process to prevent cross-contamination between the food to be processed and the directly-eaten food, raw materials and finished products, and to prevent the food from contacting toxic and unclean substances;

Tableware, drinking utensils and containers for direct food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use;

containers, tools and devices for storing, transporting, loading and unloading food should be safe, harmless, clean, prevent food contamination, and meet the special requirements such as temperature and _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ to ensure food safety. Food should not be stored and transported together with toxic and harmful articles.

Non-toxic and clean packaging materials, tableware, drinking utensils and containers should be used for direct food intake;

Food producers and marketers should maintain personal hygiene. When producing and marketing food, they should wash their hands and wear clean work clothes and hats. Non-toxic and clean containers, selling tools and devices should be used when selling unpackaged food for immediate consumption;

the water used shall conform to the hygienic standard for drinking water stipulated by the state;

The detergents and disinfectants used should be safe and harmless to human body;

other requirements stipulated by laws and regulations.

non-food producers and business operators engaged in food storage, transportation and loading and unloading shall comply with the provisions of item 6 of the preceding paragraph.

article 34 prohibits the production and marketing of the following foods, food additives and food-related products:

foods made from non-food raw materials or foods made from chemicals other than food additives and other substances that may be harmful to human health, or foods made from recycled foods;

pathogenic microorganisms, food, food additives and food-related products with pesticide residues, veterinary drug residues, biotoxins, heavy metals and other substances harmful to human health exceeding the food safety standard * * *;

food and food additives produced with food raw materials and food additives exceeding the shelf life;

foods that use food additives beyond the scope and beyond * * *;

main and supplementary foods specially designed for infants and other specific groups whose nutritional components do not meet food safety standards;

food and food additives with spoilage, rancidity of oil, mildew and insects, filth, impurity, adulteration or abnormal sensory properties;

poultry, livestock, animals, aquatic animals and their products that have died of illness, poisoning or unknown causes;

meat that has not been quarantined according to regulations or is unqualified in quarantine, or meat products that have not been inspected or are unqualified in inspection;

food and food additives contaminated by packaging materials, containers and means of transport;

food and food additives with false production date and shelf life or beyond the shelf life;

unlabeled prepackaged foods and food additives;

Foods whose production and marketing are explicitly prohibited by the state for special needs such as disease prevention;

other foods, food additives and food-related products that do not meet the laws, regulations or food safety standards.

article 29 of the food safety law stipulates that what does the state implement in food production and operation?

Legal basis for implementing local standards

Article 29 of the Food Safety Law, if there is no national food safety standard for foods with local characteristics, the health administrative departments of provinces, autonomous regions and municipalities directly under the Central Government may formulate and publish local food safety standards and report them to the health administrative departments of the State Council for the record. After the national food safety standards are formulated, the local standards shall be abolished.

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What materials should a food production and business operation entity submit when applying for a hygiene license

If it is a food operation entity, it shall submit the following materials to the local food and drug supervision and administration department at or above the county level where the applicant is located in accordance with Article 12 of the Measures for the Administration of Food Business License:

An application for a food business license;

a photocopy of the business license or other subject qualification certificate file;

files on the layout and operation process of major facilities suitable for food business;

rules and regulations to ensure food safety, such as food safety self-inspection, health management of employees, incoming inspection records, and handling of food safety accidents.

if the vending machine is used to sell food, the applicant shall also submit the product qualification certificate of the vending machine, the specific location, the name, address, contact information of the operator, the publicity method of the food business license and other materials.

if the applicant entrusts others to apply for food business license, the agent shall submit the power of attorney and the identity certificate file of the agent.

2. If a food production unit applies for a food production license in accordance with Article 13 of the Measures for the Administration of Food Production License, it shall submit the following materials to the local food and drug supervision and administration department at or above the county level where the applicant is located:

An application for a food production license;

photocopy of business license;

the plan of food production and processing places and their surrounding environment, the layout plan of each functional area, the layout plan of process equipment and the flow chart of food production process;

list of main devices and facilities for food production;

rules and regulations to ensure food safety, such as incoming inspection records, production process control, ex-factory inspection records, food safety self-inspection, health management of employees, recall of unsafe food, and handling of food safety accidents.

if the applicant entrusts others to apply for food production license, the agent shall submit the power of attorney and the identity certificate file of the agent.

according to the food safety law, how often must food producers and operators have health check-ups

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according to the food safety law, who is responsible for the certification quality of food producers and operators?

Article 33 of the Food Safety Law has made very clear provisions on the quality responsibility of certification after enterprise certification:

"For food production and operation enterprises that have passed the certification of good production practices, hazard analysis and critical control point system, certification institutions shall conduct follow-up investigations according to law; For enterprises that no longer meet the certification requirements, the certification shall be revoked according to law, notified to the relevant quality supervision, industry and commerce administration, food and drug supervision and management departments in a timely manner, and announced to the public. "

Article 75 of the Law stipulates:

"In investigating food safety accidents, in addition to finding out the responsibility of the accident unit, it should also find out the dereliction of duty of the staff of the supervision and management departments and certification institutions responsible for supervision and management."

It can be seen that, based on the principle of "whoever issues the certificate is responsible", the certification body is fully responsible for the quality problems of food enterprises, and bears the corresponding legal responsibilities. The quality supervision department should perform its duties in accordance with the Food Safety Law and relevant laws and regulations and the provisions of the food supervision department of the General Administration and the Provincial Bureau, and should not go beyond the law and blindly replace the duties and responsibilities that the certification body should bear.

What educational level must the food safety managers employed by food production and business operation units have

In the newly promulgated Management Measures for Food Safety Managers in Catering Service Units, there is no clear requirement on the educational level of food safety managers.

Summary of Management Measures for Food Safety Managers in Catering Service Units:

Article 3 The food safety managers in catering service units refer to the legal representatives of catering service units or assist the legal representatives to take charge of catering.

article 4 the state food and drug administration is responsible for the training and assessment of catering safety management personnel throughout the country.

local food and drug supervision and management departments at all levels are responsible for the training and assessment of catering safety management personnel within their respective administrative areas.

Article 5 The catering safety management personnel shall mainly undertake the following management responsibilities:

The catering service units shall obtain certificates and tickets for the procurement of food, food additives and food-related products, check the incoming goods and manage the procurement records;

environmental sanitation management in catering service units;

cleaning and disinfection management of food processing facilities and devices in catering service units;

health status management of staff in catering service units;

food processing and production management of catering service units;

management of storage and use of food additives in catering service units;

management of kitchen waste treatment in catering service units;

food safety management of other catering services determined by relevant laws, regulations, rules and normative files.

Article 6 In principle, catering safety management personnel shall receive no less than 41 hours of centralized training on food safety in catering services every year.

Article 7 Food safety training for catering services mainly includes:

Food safety laws, regulations, rules, normative files and standards related to catering services;

basic knowledge of food safety in catering service;

food safety management skills in catering services;

knowledge of emergency handling of food safety accidents;

other contents that need training.

On May 9, 2111, the State Council Food Safety Office issued the Outline of Food Safety Publicity and Education, and each person in charge of production and business operation entities and main employees received no less than 41 hours of intensive training in food safety laws and regulations, scientific knowledge and industry ethics every year.

none of the above has specified the specific requirements for education level.

In p>2116, the Ministry of Health proposed that food hygiene administrators should have a high school education or above, and some places have also tried it out in recent years.

However, as far as this year's latest file regulations are concerned, there is no specific restriction on education level.

in short, it is subject to the training, examination results and practical work experience and ability.

what kind of food is prohibited by the food safety law?

article 28 prohibits the production and marketing of the following foods:

foods made from non-food raw materials or foods with chemicals other than food additives and other substances that may be harmful to human health, or foods made from recycled foods;

the contents of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other substances harmful to human health exceed the food safety standards;

main and supplementary foods specially designed for infants and other specific groups whose nutritional components do not meet food safety standards;

food with spoilage, rancidity of oil, mildew and insects, filth, impurity, adulteration or abnormal sensory properties;

poultry, livestock, animals, aquatic animals and their products that have died of illness, poisoning or unknown causes;

meat that has not been quarantined or unqualified by the supervising agency for animal health, or meat products that have not been inspected or unqualified;

food contaminated by packaging materials, containers and means of transport;

food beyond the shelf life;

unlabeled prepackaged foods;

Foods whose production and marketing are explicitly prohibited by the state for special needs such as disease prevention;

other foods that do not meet the food safety standards or requirements.

what insurance does the new safety law stipulate that the production and business units must take according to law?

Work injury insurance according to law. See: Article 48 Production and business operation entities must participate in work-related injury insurance according to law and pay insurance premiums for employees.

The Food Hygiene Law stipulates that the process of food production and marketing must comply with Article 8 of Chapter II of the Food Hygiene Law of the People's Republic of China: the process of food production and marketing must meet the following hygiene requirements: keep the internal and external environment clean, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions, and keep a prescribed distance from toxic and harmful places; Enterprises engaged in food production and operation shall comply with the Food Hygiene Law, which

food safety examination question bank 2122 answers

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enterprises engaged in food production and operation shall implement enterprises engaged in food production and operation

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according to article 44 of the food safety law of the people's Republic of China, food production and marketing enterprises should establish and improve the food safety management system, train employees on food safety knowledge, strengthen food inspection, and engage in production and marketing activities according to law. The main person in charge of a food production and operation enterprise shall implement the enterprise food safety management system and be fully responsible for the food safety work of the enterprise.

food production and marketing enterprises should be equipped with food safety management personnel, and strengthen their training and assessment. Those who do not have the ability of food safety management after examination shall not take up their posts. The food safety supervision and management department shall conduct random supervision and spot check on the food safety management personnel of the enterprise and announce the assessment. No fees shall be charged for supervision and random inspection.

Extended information:

Article 114 of the Food Safety Law of the People's Republic of China, if there are food safety hazards in the process of food production and operation, and measures are not taken in time to eliminate them, the food safety supervision and administration department of the people's government at or above the county level may conduct a responsibility interview with the legal representative or main person in charge of the food production and operation.

food producers and business operators should take immediate measures to rectify and eliminate hidden dangers. Responsibility interviews and rectification should be included in the food safety credit files of food producers and operators.

China National People's Congress Network-Food Safety Law of the People's Republic of China

2122 Catering Training Examination for Employees

The 2122 Catering Practitioners' Examination is in the online qualification examination. The important goal of the qualification examination is to make preparations in advance for catering enterprises to enter the standard system, the employment system is in line with the international standards, and the access system for professional managers in the catering industry is a good strategy and the best way for enterprises to prepare for a rainy day and make a good human reserve.

the application requires

the latest punishment for food exceeding the scope

to be warned; Those who refuse to make corrections shall be fined between 2,111 yuan and 1,111 yuan.

business scope refers to the business scope of an enterprise engaged in business activities, which shall be registered by the enterprise registration authority according to law. The business scope of the business entity approved by the industrial and commercial authorities is registered and approved according to the classification of national economy industries. Out-of-scope operation refers to the behavior that the business entity engages in business activities beyond the business scope approved by the registration authority.

according to article 27 of the measures for the administration of food business license

if the licensing items specified in the food business license change, the food business operator shall apply to the original food and drug supervision and administration department for changing the business license within 11 working days after the change.

if the business premises change, a new food business license shall be applied. If the address of the peripheral warehouse changes, the food business operator shall report to the original food and drug supervision and administration department within 11 working days after the change.