The first is strict access standards. According to the general requirements of small liquor workshops and the special requirements of small liquor shops, the market supervision bureau of Muling City has defined the "three-oriented" standards for clean production workshops, all-tempered production equipment and canned products in small liquor workshops, and asked the producers and operators of small liquor workshops to carry out renovation or construction in strict accordance with the "three-oriented" standards. In the aspect of application approval, strictly implement the "two drawings, one standard and one system" (functional layout, process flow chart, small shochu enterprise standard, small wine shop management system), and make good preparations for small workshops to ensure that producers take fewer detours.
The second is to strictly control the access conditions. In order to avoid cross-contamination caused by unreasonable layout of liquor workshops, the market supervision bureau of Muling City requires that the production area be separated from the living area, the raw material crushing room be effectively separated from the brewing workshop, and each production workshop be designed and arranged according to the technological process; Floor, wall, fermenter, etc. Related workshops must be coated and wrapped with materials that are easy to clean, such as floor tiles, tiles, decorative boards, epoxy paint, stainless steel, etc. In order to avoid the accumulation of harmful gases at the bottom of the fermenter, it is stipulated that the underground depth of the fermenter should not exceed 1.5 meters, and the production workshop should be equipped with an exhaust device; In order to avoid exceeding the standard of plasticizer and aluminum, food-grade stainless steel materials are required for retort, condenser and jar. Aluminum and plastic are not allowed to be used in containers related to liquor production.
The third is strict access review. On-site examination and approval of all kinds of small workshops in the city shall be the responsibility of the sub-bureaus under the jurisdiction to ensure that the audit standards are not reduced and impartial. In the process of transformation and construction of small liquor workshops, the staff of all branches and food production units actively provide services and guidance for the production site of small liquor workshops to ensure that the transformation and construction are carried out according to the standard requirements. The final audit shall be conducted by the sub-bureau and the food production unit. On the premise of meeting the requirements of the examination rules, in order to better control and judge the product quality, Muling City Market Supervision Bureau requires small liquor workshops to formulate and put on record enterprise standards, and each type of products should be tested according to the standards.
Legal basis: People's Republic of China (PRC) Food Safety Law.
Article 2 Whoever engages in the following activities within the territory of People's Republic of China (PRC) shall abide by this Law:
(a) food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);
(2) Production and operation of food additives;
(3) Production and operation of packaging materials, containers, detergents and disinfectants for food and tools and equipment for food production and operation (hereinafter referred to as food-related products);
(four) the use of food additives and food-related products by food producers and operators;
(5) Storage and transportation of food;
(6) Safety management of food, food additives and food-related products.
The quality and safety management of edible agricultural products (hereinafter referred to as edible agricultural products) shall comply with the provisions of the Law of People's Republic of China (PRC) on the Quality and Safety of Agricultural Products. However, the sales of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information and the provisions of this law on agricultural inputs shall abide by the provisions of this law.
Article 3 Food safety work shall be based on prevention first, risk management, whole process control and social governance, and a scientific and strict supervision and management system shall be established.
Article 4 Food producers and operators shall be responsible for the food safety of their production and operation. Food producers and business operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision and assume social responsibilities.