According to the Food Safety Law and relevant national laws, regulations and rules, our unit has formulated the following food hygiene management system:
I. Post responsibility system
1. Responsibilities of person in charge: Take full responsibility for the operation of food; Responsible for establishing and perfecting the quality management system, strengthening the quality education for enterprise operators, and ensuring the implementation of quality management policies and quality objectives. Regularly carry out quality education and training, and organize a physical examination for all staff every year.
2. Responsibilities of managers: 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 files, be responsible for arranging employee health examination every year, and supervise and inspect employees to maintain daily personal hygiene; Responsible for monitoring the temperature and humidity of 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 strictly forbidden to purchase foods prohibited from being marketed by laws and regulations; It is strictly forbidden to purchase food from enterprises with incomplete licenses; Carefully check the supplier's food production license, food circulation license, business license and inspection certificate 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, and immediately take it off the shelf when problems are found, and report it to the food safety management personnel.
Second, the employee health management system
1, all personnel engaged in food business must obtain pre-job hygiene knowledge before they can take up their posts, and those engaged in direct food import must obtain health certificates, and conduct annual health examination and regular training on food hygiene and related health laws, regulations and business skills.
2. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food safety shall not engage in direct contact with imported food.
3, pay attention to personal hygiene, do personal appearance clean and tidy. When on duty, you must wear uniform and clean work clothes, and change clothes frequently to keep them clean and tidy. Chewing gum, eating and smoking are not allowed in the workplace. Personal belongings must be stored in the designated area or locker room, not in the work area.
Third, the sales management system
1. The business premises shall be more than 25m away from non-flush toilets, open septic tanks, garbage dumps (fields) and other places, and sealed garbage containers shall be set up to remove garbage in time, and dust, flies and rats shall be prevented to ensure a clean environment.
2. The food circulation license and business license shall be hung in an eye-catching position in the business premises. It has a food hygiene management organization and organizational structure, and is equipped with professional trained full-time food safety management personnel.
3. The layout of food display facilities is reasonable, the food business areas are delineated, and food and non-food are stored separately; Do not sell toxic and harmful, "three noes" and untested or unqualified food. Make sure the appearance of food is clean. If the food is found to be beyond the shelf life, damaged, bitten by rats, damp, moldy, rusty, etc., it should be handled in time.
4, bulk food sales must be based on the principle of "separation of raw and cooked", the establishment of bulk food sales area. Equipped with enough containers according to the varieties sold, and meet the sanitary conditions. Directly imported bulk food should be covered with dust-proof materials. A "bulk food identification card" should be set up in a prominent position of food containers or isolation facilities to identify the name of food, ingredient list, production date, shelf life, storage conditions, eating methods, names of producers and operators and contact information, so as to achieve "one card for one product, and corresponding goods and cards". There must be a special person in charge of selling directly imported bulk food, providing consumers with sorting and packaging services and providing consumers with small packages that meet the hygiene requirements. Wear work clothes, masks, gloves and hats when operating, and use special tools to pick up goods.
5, fresh food should be included in the "urban fresh food safety supervision system", sales should be equipped with shelves, heat preservation cabinets, refrigerators and freezers and other display facilities, equipped with testing equipment that meets the requirements.
6. A pre-entry room should be set up at the entrance of the cooked food sales room, and facilities for changing clothes, washing hands and disinfection should be set up, and non-manual faucets should be used. 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 shall not be stored. Designate a person to be responsible for 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 storage time. Food that fails the sensory inspection shall not be put into storage. There is a temporary counter for unsafe food and a record book.
2, food warehouse should have good ventilation, maintain the required temperature and humidity in the warehouse, to prevent food from mildew and insects. The storage of fresh food should be equipped with necessary low-temperature storage equipment, including cold storage (cabinet) and freezer (cabinet). Do a good job in dust prevention, fly prevention, rat prevention and moisture prevention, regularly clean the periphery of the warehouse, and eliminate toxic and harmful pollution sources and breeding grounds for ants and flies.
3, food storage isolation platform and shelves, more than 30 cm away from the wall, the bottom of the isolation ground more than 40 cm. Food should be classified and stored in accordance with the principle of first in first out and separation of raw and cooked food, and clearly marked.
V. Pest control system
1. Rodenticide shall not be used in food sales places, and a certain number of fly-killing lamps shall be equipped to ensure normal operation. Cooked food products sales room should be equipped with adequate and effective air disinfection facilities, regular disinfection.
2. Pest control should be carried out regularly to prevent pests from breeding. The use of pesticides to control pests and diseases should be carried out by special personnel in accordance with the prescribed methods of use. Insect control cannot be carried out during business hours, and protective measures should be taken for all kinds of food during implementation. Do not pollute food, food contact surface and packaging materials when using, and thoroughly clean all equipment, tools and containers after using.
Six, health inspection and reward and punishment system
1, health management is managed by leaders and special personnel, health examination and reward and punishment systems are formulated, and relevant personnel are organized to carry out health examination 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 to rewards and punishments.
2, health management personnel responsible for the implementation of the health management system, do business inspection before and after every day, inspection records are complete. Strict staff hygiene operation procedures, and gradually develop good personal hygiene habits and hygiene operation habits. If the problems found in the inspection have not been improved, they will be strictly dealt with according to the relevant reward and punishment system.
I hope the above information is helpful to you!