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Food hygiene management system

According to the Food Safety Law and the relevant national laws, regulations and rules, our unit has formulated the following systems for food hygiene management:

1. Post responsibility system

1. The post responsibility of the person in charge: take full responsibility for food management; Responsible for establishing and perfecting the quality management system, strengthening the quality education for business operators, ensuring the implementation of quality management policies and quality objectives, carrying out quality education and training on a regular basis, and organizing a physical examination for all employees every year.

2. Responsibilities of management personnel: directly responsible for food safety management; Do a good job in cleaning the business premises and warehouses on time to ensure that the operating conditions and storage facilities of food are safe, harmless and pollution-free; Establish and manage employee health records, be responsible for arranging employees' health examination every year, and supervise and inspect employees to maintain daily personal hygiene; Responsible for supervising the temperature and humidity of the business premises and warehouses within the specified range to ensure the quality of food; Problems that may affect food safety should be solved immediately, or reported to the person in charge.

3. Job responsibilities of purchasing and selling personnel: It is forbidden to purchase foods that are prohibited from being marketed by laws and regulations; It is strictly forbidden to purchase food from enterprises with incomplete licenses; Carefully check the food production license, food circulation license, business license and inspection certificate of the supplier when purchasing goods; Ensure that the food sold is within the shelf life, and regularly check the appearance and shelf life of the food sold, immediately take it off the shelf when problems are found, and report it to the food safety management personnel.

Second, the health management system for employees

1, all employees engaged in food business must obtain pre-job health knowledge before taking up their posts, and those engaged in direct food import jobs must obtain health certificates and conduct health checks every year. Conduct regular training on food hygiene and relevant hygiene laws, regulations and business skills.

2. Anyone who suffers from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food safety shall not engage in the work of contacting directly imported food.

3. Pay attention to personal hygiene. Keep your personal appearance clean. You must wear uniform and clean work clothes when you are on duty, and change them frequently to keep them clean. You must not chew gum, eat or smoke at work, and personal belongings must be stored in designated areas or dressing rooms, and not in the work area.

Third, the sales management system is

1, and the business premises are in a straight line from non-flushing toilets, open septic tanks, garbage dumps (yards) and other places. And set up a closed garbage container, remove garbage in time, do a good job in dust prevention, fly prevention and rat prevention, and ensure a clean environment.

2. The Food Circulation Permit and the Business License should be hung in a prominent position in the business premises. There are food hygiene management institutions and organizational structures, with professionally trained full-time food safety management personnel.

3. The layout of food display facilities is reasonable, and food business areas are delineated. Do not sell foods that are toxic, harmful, "three noes" and have not been inspected or failed to pass the inspection. Ensure the clean appearance of foods, and deal with such phenomena as food exceeding the shelf life, breakage, rat bite, dampness, mildew and rust in time.

4. Bulk food sales must be based on the principle of "separating raw food from cooked food", and set up bulk food sales areas by classification. Adequate containers should be equipped according to the sales varieties. And conform to the sanitary conditions. The directly-imported bulk food should be covered with dustproof materials. A "bulk food identification card" should be set up in a prominent position of the food container or on the isolation facilities to identify the food name, ingredient list, production date, shelf life, preservation conditions, eating method, name and contact information of producers and operators, so as to achieve "one product with one card, corresponding to the brand". The sales of directly-imported bulk food must be handled by a special person. Provide sorting and packaging services for consumers, and provide consumers with small packages that meet the hygiene requirements. When operating, wear work clothes, masks, gloves and hats, and use special tools to pick up goods.

5. Fresh food should be included in the "Xiamen Fresh Food Safety Supervision System", and sales should be equipped with display facilities such as shelves, heat preservation cabinets, freezers and freezers, and equipped with testing equipment that meets the requirements.

6. The entrance of cooked food sales room should be equipped. Set up facilities for changing clothes, washing hands and disinfection, and use non-manual faucets. Equipped with effective air disinfection facilities, food refrigeration facilities and special tools, food should be covered with dust-proof materials.

Fourth, the warehouse management system

1. The food warehouse must be dedicated, and other sundries and toxic and harmful substances should not be stored. A special person should be appointed to be responsible for the management and establish and improve the warehousing registration system. When food and food raw materials are put into storage, the warehouse keeper should check their quality and quantity. And record the name, quantity, origin, purchase date, production date, shelf life and packaging of the products in storage in detail, and store them according to the order of storage time. The food that fails the sensory inspection shall not be put into storage. There shall be a temporary counter for unsafe food and a record book.

2. The food warehouse shall be well ventilated to maintain the required temperature and humidity in the warehouse to prevent food from mildew and insects. Necessary low-temperature storage equipment shall be provided for storing fresh food. Including cold storage (cabinet) and frozen storage (cabinet). Do a good job in dust prevention, fly prevention, rat prevention and moisture prevention, and regularly clean the surroundings of the warehouse to eliminate toxic and harmful pollution sources and places where ants and flies breed.

3. Food storage should be equipped with platforms and shelves that are isolated from the ground, more than 31 cm away from the wall, and the bottom layer should be isolated from the ground for more than 41 cm. Food should be classified and stored according to the principle of first in, first out, and raw and cooked separately. Pest control system

1. Rodent shall not be used in food sales places, and a certain number of fly-killing lamps shall be equipped to ensure that they can work normally. Cooked food sales rooms shall be equipped with sufficient and effective air disinfection facilities for regular disinfection.

2. Pest control shall be carried out regularly to prevent pests from breeding. Insect control and pest control shall be carried out by special personnel in accordance with the prescribed methods. Insect control and pest control shall not be carried out during business hours. Protective measures should be taken for all kinds of foods. Food, food contact surfaces and packaging materials should not be polluted when used, and all equipment, tools and containers should be thoroughly cleaned after use.

6. Hygiene inspection and reward and punishment system

1. Health management should be managed by leaders and special personnel, formulate hygiene inspection and reward and punishment system, and organize relevant personnel to carry out hygiene inspection regularly or irregularly; Organize employees to learn health knowledge and relevant laws and regulations, and organize training and assessment, and the assessment results are linked with rewards and punishments.

2. Health management personnel are responsible for the implementation of various health management systems, so that they can conduct inspections before and after business every day, and the inspection records are complete. They should strictly follow the hygiene operation procedures of employees, and gradually develop good personal hygiene habits and hygiene operation habits. If problems are still not improved during the inspection, Strictly deal with it according to the relevant reward and punishment system.

Food management system

According to the Food Safety Law and the relevant national laws, regulations and rules, the following systems are formulated for the food management of our unit:

1. Incoming inspection system

1, performing inspection obligations for purchased food in accordance with laws, regulations and food safety standards, and checking the sensory quality and label of food; Check whether it is food prohibited from being sold by relevant laws and regulations of the state; Check the supplier's license, business license and food qualification certificate. For those who sell imported food, check the legal certificate of imported food. For those who sell fresh food, check whether the listing certificate is consistent with the information of Xiamen's fresh food safety supervision system.

2. Those who enter shopping malls, supermarkets and grocery stores and hang the words "general distributor" and "general agent" must check whether they have legal and valid authorization documents. And keep the copy of the document for future reference.

3. For food business enterprises that implement unified distribution management mode, the enterprise headquarters can uniformly check the supplier's license, business license and food qualification documents, and make food purchase inspection records. The enterprise headquarters provides the certificates of purchase inspection to its operators. For foods purchased by itself except for unified distribution, the system of purchase inspection records is established.

2. The system of claiming certificates and tickets

1. Request for certificate: when purchasing goods, ask the manufacturer or superior supplier for "one photo, two certificates and one report", that is, ask for the business license, food production license, food circulation license and other documents within the validity period and the quality inspection report. Update the above certificates of the manufacturer or superior wholesale enterprise in time to ensure that the imported food is within the validity period. Ask for the legal certificate of the imported food.

2. Request for tickets: ask for the name and specifications of the food when purchasing goods. Quantity, production batch number (production date), shelf life, supplier's name and contact information, purchase date and other contents of the purchase bill. That is, those operating in prepackaged foods should obtain the supply certificate issued by using electronic accounting software in accordance with the unified style of the Provincial Administration for Industry and Commerce; Operators of fresh food should obtain the listing certificate issued by Xiamen fresh food safety supervision information system.

3. After claiming the certificate and ticket, the food will be publicized in a prominent position in the designated place for consumers to inquire and relevant departments to check.

3. The accounting system for food purchases and sales

1. The food wholesaler should establish the accounting system for food purchases and sales, and the food retailer should establish the accounting system for food purchases and sales.

2. Truthfully record the name, specification, quantity, production batch number (production date), shelf life, supplier's name and contact information, purchase date, etc. of the food, or keep the bills containing the above information.

3. Wholesalers shall truthfully record the name, specification, quantity, production batch number, production date, shelf life, name and contact information of the purchaser, sales date, etc. of the food according to the unified supply certificate style of Fujian Provincial Administration for Industry and Commerce. Use electronic accounting software to issue supply vouchers in triplicate format, with the first stub (wholesaler's sales ledger), the second purchase unit (retailer's bookkeeping voucher) and the third companion (retailer's purchase ledger).

4. Set up a data cabinet for storing the relevant qualifications and ledgers of the wholesalers or manufacturers at the next higher level, sort out the supply vouchers according to different suppliers, purchase time and commodity categories, and bind them into books regularly. Implement ledger management. Wholesalers should scan the supplier's license, business license and food qualification documents into the electronic ledger software in time and upload them to the food safety filing database in the circulation field of Fujian Provincial Administration for Industry and Commerce. Those who sell fresh food can generate and record the purchase ledger through Xiamen Fresh Food Safety Supervision Information System.

5. The purchase inspection records, wholesale records or bills should be true and not forged, and the storage period should not be less than two years.