Food hygiene management system

In order to strengthen the management of food hygiene, strengthen the hygiene supervision in the process of meat food business, prevent food pollution and the harm of harmful substances to human body, protect consumers' health and establish a good business image of the company, these regulations are formulated:

Health management of meat food employees;

1, food managers and employees must master the basic requirements of food hygiene. Managers of branches and business departments are obliged to train employees in food hygiene. The person in charge of the business department shall train the employees in relevant business knowledge according to the Food Hygiene Law and its supporting regulations. Each training time shall not be less than 30 minutes, and the cumulative training time per month shall not be less than 5 hours.

2, food practitioners, whether new or temporary work, must carry out health examination, obtain a health certificate before taking up their posts. The head of the operation department is the person in charge of supervising this work.

3, food practitioners must wear a valid "health certificate" when doing business, and must have a health check at least once a year. Employees suspected of having food hygiene problems should leave their posts immediately and advise them to seek medical treatment. Only after the causes are identified and the diseases that hinder food hygiene are eliminated or cured can they re-find employment. The head of the operation department is the person in charge of supervising this work.

4, meat food business practitioners must check personal hygiene before mount guard, shall not leave long nails, finger oil, no smoking, slippers, no spitting, littering. The head of the operation department is the person in charge of supervising this work.

5. Food employees are not allowed to smoke in food processing or sales places, and must wash their hands with cleaning supplies and clean water before work, after handling food raw materials and after defecation; Wash your hands or soak in disinfectant before touching direct food; Food workers should wash their hands frequently, wash their clothes frequently, change their work clothes frequently, and put their hair in their work caps. The head of the operation department is the person in charge of supervising this work.

Second, food hygiene management:

1. Before the food enters the store, the marketing personnel of the branch shall ask for or consult the quarantine inspection certificate according to the relevant regulations, and whether it is true, accurate and reliable.

2. Before selling meat food in the store, the clerk shall conduct on-site inspection to check whether the food inspection certificate is consistent with the name and quantity of the food, whether the deployment of meat food is consistent with the actual quantity and weight, whether the meat food is pollution-free and whether it is spoiled. If meat food is found to be inconsistent with the certificate, it shall not be sold. The clerk is the real person in charge of this work, and the person in charge of the operation department is the person in charge of supervision of this work.

When the food is discounted, the clerk should check the meat food at any time. If it is found to be contaminated or corrupted in the sales process, it should be taken out of the cabinet immediately. And report to the business department, the business department will send personnel to conduct on-the-spot investigation to destroy or repel unqualified goods.

4. The branch shall inspect all the goods sold every year and keep the inspection records on file.

5. Meat food and its by-products are the focus of management. We should follow the principle of separating raw and cooked food, the principle of storing finished products and semi-finished products separately, and the principle of storing food separately from sundries and medicines. The shop assistant is the person directly responsible for this work, and the head of the operation department is the person responsible for supervising this work.

6, food business (food) to implement four customs (one wash, two brush, three flush, four disinfection). The person in charge of the management department and the production department is the person in charge of supervising this work, and is responsible for conducting regular (at least once a month) health checks on meat food processing and management personnel.

Third, the management of environmental sanitation:

1, the salesperson is directly responsible for the cleaning and hygiene of this area. Shop assistants must always check the cleanliness of containers, shelves and floors, and clean them up before opening the door every day and after closing at night. The shop assistant is the person in charge of this work.

2. The sales office of the company should be kept clean and tidy, and the ground should not be cleaned when dealing in food.

3. Containers such as freezers for storing food must be cleaned regularly, so that the condenser tube is thin and does not freeze, and the food in the refrigerator is classified and stored to ensure that the refrigerator and freezer have no peculiar smell. Shop assistants and production personnel are the direct incumbents of this work, and the person in charge of the branch is the person in charge of supervising this work.

4, meat food sales outlets must be equipped with refrigeration facilities, there must be hand washing and cleaning facilities.

5. Temporary meat products should be stored off the ground, classified, divided into shelves, inspected and cleaned at any time. Meat products should be first in first out, and the storage period should be shortened as much as possible to prevent the goods from deteriorating or exceeding the shelf life.

Four, food practitioners discipline management norms:

1. Food practitioners must wear valid health certificates. Failing to wear or wearing another person's health certificate or the health certificate has expired, 20 yuan will be fined; If the director of the operation department fails to find out, and the company finds out through inspection, the director of the operation department will be fined 20 yuan.

2. Food employees who, in violation of the relevant provisions of personal hygiene, smoke, wear slippers, wear gold and silver jewelry, spit everywhere, litter, and work clothes are obviously greasy and unclean in food production or sales places shall be fined 30 yuan every time.

3, engaged in food sales, production, processing personnel, not wearing work clothes and masks as required, a fine of 30 yuan.

4. The food production place (processing room, production workshop) is obviously messy, and tools are not placed as required, and the relevant responsible personnel are fined 30 yuan.

5. If the food business premises (business outlets) are obviously messy and have obvious traces of flies, mosquitoes and cockroaches, 50 yuan will be fined for the relevant responsible personnel.

6. The warehouse is dirty and messy, and food and non-food are mixed, and 30 yuan is fined.

7. 30 yuan will be fined for stacking toxic and harmful substances in the food warehouse.

8. Anyone who violates other food hygiene behaviors in the hygiene inspection organized by the company will be fined 30-50 yuan.

9. Those who violate the company's regulations are found by the functional departments at or above the county level, fined 50-200 yuan, and dismissed in serious cases.