I. Institutions

1, Shandong * * Food Co., Ltd. set up a safety and hygiene management committee to comprehensively manage the food hygiene work of this unit.

2, the safety and health management committee is composed of professional training of full-time or part-time food hygiene management personnel.

Second, responsibility.

1, publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervise and inspect the implementation in this unit, and report to the food hygiene supervision department regularly.

2, formulate and modify the health management system and planning of this unit.

3, organize health publicity and education work, training food practitioners.

4. Conduct regular health check-ups for employees of this unit, and do a good job in the aftermath.

Third, the repair and maintenance work

1, buildings and various mechanical equipment, devices, facilities, water supply and drainage systems, etc. Should be kept in good condition to ensure normal operation, neatness and cleanliness, and not pollute food.

2, establish and improve the maintenance system, regular inspection and maintenance, put an end to hidden dangers, to prevent food pollution.

Fourth, cleaning and disinfection work

1, formulate effective cleaning and disinfection methods and systems to ensure that all places are clean and hygienic and prevent food pollution.

2. Use cleaning agents and disinfectants, and take appropriate measures to prevent personal and food pollution.

V. Pest control and pest management

1, the factory carries out pest control work regularly or when necessary, and takes effective measures to prevent mice, mosquitoes, flies and insects from gathering and pairing. Take urgent measures to control and eliminate the places that have happened, and prevent proliferation and food pollution.

2, before using all kinds of pesticides or other drugs, do a good job of personal, food, equipment and tools pollution and poisoning prevention measures, after medication, all equipment and tools will be thoroughly cleaned to eliminate pollution.

Six, toxic and harmful management

1. Cleaning agents, disinfectants, pesticides and other toxic and harmful substances are packed in fixed packages, marked with "drugs" in obvious positions, stored in special warehouses or cabinets, locked and kept by special personnel, and a management system is established.

2, when using by trained personnel in accordance with the usage of operation, to prevent pollution and personal poisoning.

3. Except for hygiene and technological needs, the production workshop shall not use and store any drugs that may contaminate food.

4, the variety and scope of use of various drugs, must be approved by the health supervision departments of provinces (autonomous regions and municipalities directly under the central government).

Seven, sewage, sewage management

1, the sewage discharge meets the national standards, and purification measures shall be taken for those that fail to meet the standards, and the sewage shall be discharged after reaching the standards.

2. The sewage collection facilities set in the factory are closed or covered, and cleaned and disinfected regularly, and the sewage shall not overflow. It should be transported to the factory for treatment within 24 hours, so as to achieve daily production and daily clearing and prevent harmful animals from gathering and breeding.

Eight, raw material procurement management

1. The quality of all raw and auxiliary materials must be purchased from the processing plant specially inspected and approved by the purchasing department or approved by the customer according to the production requirements.

2, raw materials must be strictly inspected before warehousing, qualified rear can warehousing.

3. The supplier must provide a valid third-party certificate and attach a quality inspection report with the vehicle.

Nine. Management of by-products

1. By-products (processed materials and wastes) shall be transported out of the production workshop in time and stored in the by-product warehouse according to sanitary requirements, and wastes shall be transported out of the factory in time and treated in the sewage collection facilities.

2, the use of transport and containers should be cleaned and disinfected, keep clean and hygienic.

X. Sanitation facilities management

Sanitary facilities such as hand washing, disinfection pool, boots and shoes disinfection pool, dressing room and toilet should be managed by special personnel, and a management system should be established, and the responsibility should be carried out to people and always kept intact.

XI。 Management of work clothes

1. Work clothes include light-colored work clothes, trousers, hairnets, hats, shoes and boots, etc. Some processes are also equipped with masks, aprons, sleeves and other health protection products.

2. Work clothes cleaning system. All employees who come into direct contact with food must be replaced every day. Other personnel should also be replaced regularly and kept clean.

Twelve. managed care

1. All employees of the food factory should have a health examination once a year. Those who have not obtained the health certificate issued by the health supervision institution are not allowed to engage in food production.

2 direct contact with imported food personnel should also carry out fecal culture and viral hepatitis test.

Anyone who has been diagnosed with hepatitis A and B (viral hepatitis and carriers); B, active tuberculosis; C, intestinal typhoid fever and intestinal typhoid fever carriers; D, bacillary dysentery and dysentery carriers; E, obovate or exudative desquamation dermatosis; F, people suffering from other diseases or diseases that hinder food hygiene are not allowed to engage in food production.