Food and drug supervision and management department of the flag county, economic and technological development zone is responsible for the jurisdiction of the food service "four" management work implementation and supervision.
County, economic and technological development zones, food and drug supervision and management departments can hire food safety coordinators or information officers to help carry out food service "four" management. Article IV of any organization or individual has the right to food service providers, "four" management of illegal acts of supervision and reporting. Chapter II "four" management of the basic requirements of Article 5 Hohhot City, the city's food service industry to implement kitchen management "transparency", food storage "supermarket", utensil management "color-coded". "color-coded" and processing "standardized" management (referred to as "four" management). Article 6 food service providers should be in accordance with the kitchen management "transparency" requirements, to take the establishment of transparent partitions or display screen, show the whole process of food processing and production, the implementation of "bright kitchen stove" project. Article 7 food service providers should be in accordance with the food storage "supermarket" requirements, the use of food-grade sorting box classification storage of bulk food ingredients and unpacked prepackaged food, and in accordance with the provisions of the storage conditions.
The storage box should be corresponding to the labeling of food and raw materials stored outside the name, production or processing date, shelf life and other information to prevent the use of more than the shelf life of food and raw materials processed food. Article VIII of the catering service providers should be in accordance with the utensil management "color coding" requirements, kitchen knives, chopping board (chopping board), other utensils and positioning of the storage area with different color marking distinction.
Uniform color-coded management logo, raw materials, semi-finished meat for the red, fruits and vegetables for the green, aquatic products for the yellow, cooked food for the white. Article IX food service providers should be in accordance with the processing and production of "standardized" requirements with facilities and equipment, and in accordance with the "Food Safety Code of Practice for Catering Services," the requirements for processing and production.
(a) Walls through the roof, ceiling, floor, doors and windows are non-toxic, odorless, impermeable, not easy to accumulate dirt, smooth material construction.
(2) cooker, operating tables and utensils storage cabinets, food containers, washing pools, etc., all use stainless steel; food and beverage utensils, utensils cleaning and disinfecting cleaning, washing pools, and other facilities and equipment to meet the volume and number of work requirements.
(c) the kitchen at the entrance to the hand-washing sink; garbage cans using non-manual; produce fumes of food service providers to install fume purification devices; in the sewage outlet to install oil-water separator.
(4) The internal and external environment is clean and orderly, and things are seen in their original color, without piling up irrelevant items.
(E) food service providers should develop and implement a list of self-check system, including a variety of management systems, based on the content of the form, daily or regular checks and records of food safety management system implementation. Chapter III Supervision and Management of Article 10 of the flag counties, economic and technological development zones, food and drug supervision and management departments should be food service providers, "four" management of the implementation of food safety credit file.
The adverse credit record of food service providers to strengthen supervision, urge its implementation of the "four" management. Article XI of flag counties, economic and technological development zones, food and drug supervision and management departments received the catering industry, "four" management complaints, belonging to the jurisdiction of the department, should be accepted, and timely verification, processing, reply; does not belong to the jurisdiction of the department, should be notified in writing and transferred to the department with jurisdiction to deal with. Chapter IV Legal Liability Article 12 The catering service providers in violation of the provisions of these measures, with one of the following behaviors, the food and drug supervision and management department shall order correction, and if no correction is made, impose a fine of 500 yuan or more than 1,000 yuan.
(1) The internal and external environment of the food service provider is not clean, the articles and utensils are not clean, there is no positioning for storage, and irrelevant articles are piled up in the kitchen.
(B) food service providers to take the display type implementation of "bright kitchen", in the meal time is not normally open.
(C) not implemented or not fully implemented food storage "supermarket" management requirements.
(D) did not achieve "color-coded" management, or color-coded, not in accordance with the provisions of the use.
(E) did not develop a list of self-examination system. Not based on the contents of the form daily or regularly check the management of food safety. Article XIII violation of the provisions of this approach, with one of the following acts, by the food and drug supervision and management department ordered to make corrections, refused to make corrections, impose a fine of more than 1,000 yuan to 3,000 yuan:
(a) the kitchen management did not achieve "transparency", did not implement the "bright stove kitchen "Project.
(2) violation of the provisions of Article 9 (a), (b), (c).
(c) not in accordance with the city's food safety information technology supervision requirements, equipped with appropriate network facilities and equipment.