One, the management of business premises to ensure compliance with the following requirements:
(a) with my (unit) business varieties of food, the number of food ingredients handling and food processing, packaging, storage and other places, and to do so the place of the environment is clean and tidy, and poisonous, hazardous places and other sources of pollution to maintain a prescribed distance.
(ii) the layout of the premises and process flow design is reasonable, to prevent the food to be processed and food, raw materials and finished products cross-pollution, to avoid food contact with toxic substances, unclean substances, pollution sources.
Two, business facilities to meet the following requirements:
(a) I (unit) operating food varieties of facilities, the number of facilities required to adapt to the scale of operation, with the appropriate disinfection, dressing, washing, lighting, lighting, ventilation, antiseptic, dust, fly, rodent, insect, washing, and treatment of wastewater, storage of garbage and waste equipment or facilities.
(ii) tableware, drinking utensils and containers for directly imported food, wash and disinfect before use, and wash and keep clean after use of cooking utensils and appliances.
(c) storage, transportation and loading and unloading of food containers, tools and equipment safe, harmless, clean, prevent food contamination, and meet the temperature and other special requirements to ensure food safety, not to store and transport food and toxic, harmful substances together.
(d) direct entry of food to have small packages or the use of non-toxic, clean packaging materials, tableware.
Three, the management of business personnel in line with the following requirements:
(a) carry out business activities with food safety professionals and technicians, management personnel.
(ii) food production and management personnel to maintain personal hygiene, production and operation of food, wash their hands, wear clean work clothes, hats; sales of unpackaged direct access to food, the use of non-toxic, clean and safe vending tools.
(c) business personnel must have a legal health certificate, and in accordance with legal provisions of the annual health examination, the establishment of a health record system.
Fourth, according to the law to establish and improve the following systems:
(a) food safety management personnel position system
(b) food safety inspection system
(c) food purchasing management system
(d) claiming system
(e) purchase account system
(f) sales ledger system
(VII) purchase inspection and acceptance system
(VIII) unqualified food withdrawal system
(IX) self-regulatory system and food safety commitment system
I (unit) to develop the above system, in the jurisdiction of the Food and Drug Administration to implement the implementation of the supervision and the content of the relevant system is archived or made to hang on the wall of the premises to facilitate the law enforcement officers and consumers to monitor.
Whistle office "shaozicom, it is a centralized deployment of the SAAS model of collaborative office platform to address the efficiency of the core, and take the lead in the introduction of project management to the daily work management concept to assist enterprises to improve efficiency and staff execution, through the software to standardize the management of enterprises to directly enhance the overall corporate efficiency, and thus increase corporate revenue. The first is the use of the software to standardize the management of the enterprise to directly improve the overall efficiency of the enterprise, and thus increase the revenue.