Company Attendance System

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Chapter I General Principles

Article 1 In order to strengthen labor discipline and work order, this system is hereby formulated.

Chapter II Company Work and Rest System

Article 2 The company's working hours are from 8:00 to 12:00 and from 13:00 to 17:00 (which can be divided into summer and winter work and rest time).

Chapter III Work System

Article 3 The Company (headquarters) generally implements a standard working day system of 8 hours a day. The standard working week system of 5 days per week is practiced, and the weekly working hours are 40 hours.

Article 4 Other working time systems:

1. Shortened working hours. This is mainly for female workers who are particularly heavy and over-stressed labor, night shift work, and breastfeeding.

2. Piece-rate working hours. Work on a piece rate basis.

3. irregular working hours. Mainly for the company's leadership, field, part of the duty staff, salesmen, drivers, loaders and unloaders, etc., due to the nature of the work required to maneuver the work of the job.

4. Comprehensive calculation of working hours. The nature of the work is continuous operation and jobs affected by the seasons. The standard working day is converted into a weekly, monthly, quarterly, annual and other cycles to calculate working hours.

Article 5 Compliance with the national system of double holidays and legal holidays.

1. 2 public holidays per week.

2. Legal holidays:

(1) New Year's Day, 1 day off;

(2) Spring Festival, 3 days off;

(3) International Labor Day, 1 day off;

(4) National Day, 2 days off;

(5) Other holidays stipulated by laws and regulations, such as Women's Day, Youth Day, and Army Day, Ethnic Minority Day, etc.

Chapter IV: Scope of Attendance

Article 6: The company, except for senior staff (general manager and deputy general manager), is required to take attendance.

Article 7 The special employees not taking attendance shall be approved by the general manager.

Chapter V Attendance Methods

Article VIII Under the condition, the time machine punching system is adopted. If the time machine is not used, the employee's attendance sheet can be filled in.

Article IX No employee shall entrust or represent others to punch cards or sign in.

Article X. If an employee forgets to punch in or sign in, he/she shall explain the situation and keep a record of the explanation.

Article 11 Types of Attendance Setting:

1. Late Arrival. Arriving later than the scheduled start time.

2. Early departure. Leaving earlier than the scheduled closing time.

3. Absenteeism. Unexcused absence from work.

4. leave of absence. Can be broken down into several types of leave.

5. business trip.

6. fieldwork. Doing errands outside the home all day.

7. transfer.

Article 12 Employees are required to present all kinds of supporting documents related to attendance.

Chapter 6 Attendance Statistics and Evaluation

Article 13 The administrative supervisor is responsible for filling out the monthly attendance statistics every month.

Article 14 The company evaluates each employee's attendance by scoring method.

Article 15 Attendance scoring method.

1. Tardiness. 2 points will be deducted for tardiness ≤10 minutes, 5 points for tardiness >10-30 minutes, 10 points for tardiness >30-60 minutes, and 20 points for tardiness >60 minutes or more.

2. Early departure. Deduct 2 points for leaving early ≤ 10 minutes, 5 points for leaving early > 10 to 30 minutes, 10 points for leaving early > 30 to 60 minutes, and 20 points for leaving early > 60 minutes or more.

3. Absenteeism. Deduction of 20 points for absenteeism.

4. Excessive leave. Deduct 20 points for one day.

Deducted from the base of 100 points, the attendance score is divided into five levels:

Excellent: more than 90 points; good: 80-90 points; medium: 70-79 points; pass: 60-69 points; poor: less than 60 points.

Article 16 The company decides the employee's attendance reward and punishment based on the employee's attendance score.

Chapter VII Supplementary Provisions

Article XVII The Administration Department of the Company, in conjunction with the Personnel Department, will implement this system, which will be approved by the General Manager of the Company.

Employee training and education management measures

Chapter I General

Article 1 In order to encourage employees to participate in a variety of training to improve their own business level and skills, it is hereby formulated.

Chapter II Scope and Principles

Article II All employees of the company enjoy the right and obligation of training and education.

Article 3 Employee training is to improve their business quality as the goal, must be beneficial to the interests of the company and corporate image.

Article 4 Employee training and education shall not affect their work as a prerequisite, and shall follow the principles of combining learning with work needs, seeking practical results, and short-term-oriented, amateur-oriented, self-study-oriented.

Chapter III Content and Forms

Article 5 The forms of training and education are:

1. pre-employment training organized by the company;

2. on-the-job training;

3. off-the-job training;

4. self-study education of the employees in their spare time.

Article 6 The contents of training and education are:

1. Systematic transfer of professional knowledge;

2. Lectures on business knowledge;

3. Dissemination of information (lectures, correspondence, video);

4. Demonstration education;

5. Simulation exercises (case study, role-play, business games);

6. On-the-job operations (apprenticeships, near-job induction exercises, on-the-job mentoring).

Chapter IV Training and Cultivation Management

Article 7 Company Training and Education Planning.

1. The company according to business development needs, the Personnel Department to develop a company-wide training and education planning. Develop 1 plan every six months.

2. Departments according to the company's planning and departmental business content, and then develop departmental training and education programs.

Article VIII of the company's senior (professional and technical) personnel off-duty training time each year for a total of not less than 72 hours, the junior (professional and technical) personnel off-duty training time each year for a total of not less than 42 hours, and according to the knowledge updating cycle every three years, the implementation of continuing education programs.

Article IX The company regularly and irregularly invites experts inside and outside the company to hold training and education lectures.

Article X. Academic qualification validation.

The academic qualifications of employees attending all kinds of study classes, vocational schools, evening universities, electric universities, correspondence universities and adult colleges and universities shall be recognized by the Ministry of Personnel in accordance with the relevant provisions of the State, and the unrecognized ones shall not be recognized.

Article 11 Approval Principles.

1. Employees can decide on their own to participate in all kinds of work-related training and education in their spare time; if it affects their work, they have to be approved by their supervisor and the Ministry of Personnel before enrollment.

2. Participation in spare time study should generally not take up working time and not affect work efficiency.

Article XII of the company every six months to assess the results of staff training and education, and into the overall staff assessment index system.

Article XIII of the training and education of employees with excellent results shall be given additional incentives.

Article XIV of the employee performance, the company will be selected to domestic or foreign training.

Article 15 Where the company funds the employees who go out for training and further education, they shall sign a contract committing themselves to a certain period of service in the company;

1. For those who have been out of training for more than 6 months and less than 1 year, the service period will be 2 years;

2. For those who have been out of training for more than 1 year and less than 3 years, the service period will be 3 years;

3. For those who have been out of training for more than 3 years and less than 4 years, the service period will be 4 years;

4.

4. 5 years for those who have been in off-the-job training for more than 4 years.

Multiple trainings shall be counted separately and then totaled.

Article 16 Where induction and on-the-job training is approved by the company, the training costs shall be borne by the company. Those who are qualified, the salary will be paid; those who are not qualified, the post allowance and bonus will be deducted.

Article XVII of the company in line with the principle of counterpart training, selected personnel to participate in training back, generally shall not be required to transfer positions; indeed, because of the need to transfer, according to the company's post employment methods.

Chapter V Reimbursement and Compensation of Training Expenses

Article XVIII of the eligible employees, their outside training and education expenses can be reimbursed as appropriate.

Article 19 Application Procedures:

1. When applying for training and education, the employees shall fill in the application form for tuition reimbursement;

2. After being reviewed and approved by the supervisors of all levels, the application form shall be sent to the Personnel Department for the record;

3. Upon completion of the training and education, and after the completion of the training and graduation, the employees may apply for reimbursement to the Finance Department with the proof of the school, certificates, and the tuition fee receipts, approved by the Personnel Department, within 30 days .

Article 20 of the study results are not satisfactory, the tuition at their own expense. Self-study in principle, the company gives some subsidies.

Article 21 of the study costs are large, individuals can not afford, approved by the general manager can be used in advance.

Article 22 of the tuition and fees reimbursement scope: enrollment fees, tuition, laboratory fees, books and miscellaneous fees, internship fees, materials and other costs recognized by the Ministry of Personnel.

Article 23 Non-reimbursable scope: overdue payment, entrance examination fee, calculator, instrument purchase fee, manuscript and paper fee, city transportation fee, notebook fee, stationery fee, periodicals fee, and typing fee.

Article 24 If an employee resigns or terminates the labor contract within the agreed service period, he/she shall compensate the company for the training expenses funded by the company, which are as follows:

1. graduates of colleges and universities and postgraduates received at the company's expense;

2. middle- and senior-level technicians trained at the company's expense;

3. high-skilled, special, and key positions trained at the company's expense Employees;

4. Employees trained abroad at the company's expense;

5. Employees who have accumulated more than 4 months of education in the company's expense of running classes and professional training outside the company.

Excluding the case of transfer and re-employment, transfer by decision of the leadership, and transfer after failure to be appointed to the fall.

Article 25 Compensation Expense Amount Calculation Formula:

Years of Served Service

Compensation Amount = Training Expenses Paid by the Company x (1- )

Prescribed Years of Served Service

Wherein, the training expenses refer to the tuition and miscellaneous fees paid by the Company, the transportation expenses for overseas and off-site trainings, and the subsistence allowances, etc. The training expenses shall not include the salary, bonuses, and living allowances during the training period. It does not include wages, bonuses, allowances and labor welfare expenses during the training period.

Article 26 The compensation costs shall be negotiated between the transferring personnel and the receiving unit on their own whether they are *** to be paid together or the proportion to be shared. This compensation cost recovery is still charged under the training cost account for education and training purposes.

Chapter VI Supplementary Provisions

Article 27 These measures shall be implemented by the Ministry of Personnel in conjunction with the Ministry of Finance, and shall enter into force after being adopted by the General Manager's Office.

1. Purpose

Planning of the production process, to determine the production process and the factors affecting the quality and safety of the production process, and to make each production process in a controlled state, in order to ensure the production of qualified products.

2. Scope of application

Applicable to the company's production process control.

3. Responsibilities

3.1 The production department is responsible for the planning of the production process, determining the production process and production tasks.

3.2 Technology Development Department is responsible for the production of technical information preparation, to solve the production process quality problems.

3.3 The Quality Inspection Department is responsible for the measurement and monitoring of products in the production process.

3.4 The Equipment Department is responsible for the control of production equipment in order to make the production equipment process capable.

3.5 Each workshop is responsible for implementing process control to ensure that each process is under control.

4. Procedures

4.1 The telephone receiver records the customer's request for goods in detail in the "Telephone (Verbal)/Fax Order Record Sheet" every day,

4.2 The Production Department prepares the "Production Work Order" for the next day according to the "Telephone (Verbal)/Fax Order Record Sheet", and sends it to the warehouse and workshop.

4.3 During the production process, when the customer temporarily changes the requirement for goods, the Production Work Order should be re-prepared in time and the original Production Work Order should be withdrawn.

4.4 Purchasing Department shall implement purchasing according to the Purchase Request Form prepared by the warehouse in accordance with the Purchasing Control Procedures, and if the purchased products can not arrive in time, it shall notify the Production Department and the warehouse in order to adjust the production plan.

4.5 The production department will issue "Production Work Order" to the workshop and warehouse every day, the warehouse will prepare "Purchase Order" according to the "Production Work Order", the workshop shift supervisor will confirm the quantity of raw materials in the "Purchase Order" and sign it, and the section chiefs will go to the warehouse to collect the materials in accordance with the quantity of the "Purchase Order", and the work team will produce according to the "Purchase Work Order".

4.6 During the production process, operators operate in strict accordance with the "Production Operating Procedures" and "Hygiene Control Program", "Marking and Traceability Control Program". The watchman performs daily inspections to supervise and check whether the operators comply with the specifications.

4.7 Remaining raw materials for the shift are specifically implemented according to the "Warehouse Management Program".

4.8 The quality control department arranges manpower to monitor the product quality according to the "Production Work Order" and carries out process inspection and product testing according to the "Product Monitoring and Measuring Control Program" and the "QC Engineering Chart".

4.9 Each workshop strictly according to the "production work order" production, and every day by the shift supervisor to fill in the "workshop production daily table" to the Ministry of Finance.

5Related Documents

Procurement Control Program

Product Monitoring and Measuring Control Program

Marking and Traceability Control Program

Record Control Program

Warehousing Control Program

Production Practice

Sanitation Control Program

QC Control Program

Warehousing Control Program

Production Control Program

Sanitation Control Program

QC Engineering Chart

6 Related Records

Telephone (Verbal)/Fax Order Record Sheet

Production Operation Sheet

Pickup Order

Preparation Sheet

Workshop Production Daily Report

Process Record Sheet

.9 Management of By-products

5.9 .1 By-products (processed materials and waste) should be transported out of the production plant in time and stored in the by-products warehouse in accordance with hygiene requirements, while waste is collected in the dirt facility and transported out of the plant in time for disposal.

5.9.2 Transportation tools and containers used should be frequently cleaned, disinfected, and kept clean and sanitary.

5.10 Management of sanitary facilities

5.10.1 Sanitary facilities such as handwashing and disinfection pools, boot and shoe disinfection pools, changing rooms, shower rooms and toilets should be managed by special persons, a management system should be set up, and the responsibility should be assigned to a person, and the facilities should be kept in good condition frequently.

5.11 Management of work clothes

5. 11.1 Work clothes including light-colored work clothes, pants, hair hats, shoes and boots, etc., certain processes (species) should also be equipped with masks, aprons, sleeves and other health protection products.

5.11. 2 work clothes should be cleaned cleaning system. Where direct contact with food staff must be changed daily. Other personnel should also be changed regularly to maintain cleanliness. 5.12 Health Management

5.12.1 All staff of the food factory, at least once a year for a physical examination, without obtaining a medical certificate issued by the health supervision body, are not allowed to engage in food production work.

5.12.2 For direct contact with the population of food personnel must also carry out fecal culture and viral hepatitis banding test.

5.12.3 Where the physical examination confirmed to have:

(l) hepatitis (viral hepatitis and carriers);

(2) active tuberculosis;

(3) enteric typhoid fever and enteric typhoid carriers;

(4) bacillary dysentery and dysentery carriers;

(5) suppurative or oozing desquamative skin disease;

(5) the food production work.

(6) other diseases or disorders that hinder food hygiene are not allowed to work in food production.

6 Hygienic Requirements of Production Process

6.1 Management System

6.1.1 Production process and hygienic management system should be established according to the product varieties respectively, and the post duties of each workshop, process and individual should be clearly defined, and inspected and assessed regularly. Specific methods in the various types of food factories in the hygiene specifications are developed separately.

6.1.2 Each workshop and relevant departments should be equipped with full-time or part-time process hygiene management personnel, in accordance with the scope of management, and do a good job of supervision, inspection, assessment and other work.

6.2 Hygienic requirements of raw materials

6.2.1 Raw materials imported into the factory shall comply with the provisions of Article 3.1.

6.2.2 Raw materials must be examined and tested, and only those who are qualified can be used; those that do not meet the quality and hygiene standards and requirements shall not be put into production for use, and shall be strictly distinguished from qualified products to prevent confusion and contamination of food.

6.3 Production Process Hygiene Requirements

6.3.1 According to the sequence of the production process and product characteristics, should be raw materials handling, semi-finished products and processing, packaging materials and containers, cleaning, disinfection, packaging and inspection of finished products, finished products, storage and other processes are set up separately, to prevent the before and after the process of mutual cross-contamination and pollution.

6.3.2 Each process operation should be carried out in good condition. Prevent deterioration and contamination by corrupt microorganisms and toxic and harmful substances.

6.3.3 production equipment, tools, containers, venues, etc. before and after use should be thoroughly cleaned, purged. Maintenance, inspection equipment, shall not contaminate food.

6.3.4 Finished products should be fixed packaging, after passing the inspection before packaging; packaging should be carried out in good condition to prevent foreign objects from being brought into the food.

6.3.4.1 Packaging containers and materials used, should be intact, in line with national health standards.

6.3.4.2 The labeling on the package should be executed according to the relevant provisions of GB7718.

6.3.5 Finished products are packed, warehoused and stored according to batches to prevent errors.

6.3.6 The production process of the original records (including the process protocols for each key factor in the inspection results) should be properly preserved, the retention period should be extended by six months than the product's commodity retention period.

7 health and quality inspection management

7.1 food factories should be set up with the production capacity of health and quality inspection room, and equipped with professionally trained, qualified inspectors, engaged in health, quality inspection work.

7.2 Health and quality inspection room should have the required instruments, equipment, and have a sound inspection system and test methods. Original records should be complete and should be properly preserved for verification.

7.3 Should be in accordance with national health standards and test methods for inspection, batch by batch of raw materials before production, semi-finished products and finished products before leaving the factory for inspection, and issue test results.

7.4 If there is a dispute over the test results, the health supervision organization should be arbitration.

7.5 Inspection of instruments and equipment, should be calibrated on schedule, timely maintenance, so that often in good condition to ensure the accuracy of the test data.

8 finished goods storage, transportation and health requirements

8.1 Qualified by the inspection and packaging of finished products should be stored in the finished product library, its capacity should be compatible with the production capacity. According to species, batch classification storage, to prevent mixing. Finished product storage shall not store toxic, hazardous substances or other perishable, flammable products.

8.1.1 Finished goods yard, and the ground, the walls should be a certain distance for ventilation. To leave the channel for personnel, vehicle traffic, to have temperature and humidity monitoring devices, regular checks and records.

8.1.2 There should be anti-rodent, anti-insect and other facilities, regular cleaning, disinfection, maintain hygiene.

8.2 Means of transportation (including carriages, barns and various containers, etc.) should meet the health requirements. To be equipped with rain, dust, cold storage, insulation and other facilities according to the characteristics of the product. 8.2.1 Transportation operations should be avoided to avoid strong shock, impact, gently take and put, to prevent damage to the finished product shape; and shall not be mixed with toxic and hazardous substances, mixed transport, the end of the operation, the handling staff should be evacuated from the workplace, to prevent contamination of food.

8.2.2 The transportation of fresh food should be based on the quality of the product and health requirements, and formulate a separate approach to be carried out by specialized means of transport.

9 Requirements for Personal Hygiene and Health

9.1 Employees of food factories (including temporary workers) shall undergo health examination and obtain medical examination certificate before participating in food production.

9.2 Practitioners should be filled with health training and education before taking up their duties.

9.3 On duty, to do a good job of personal hygiene, to prevent contamination of food.

9.3.1 Before entering the workshop, you must wear neat and tidy uniform uniforms, hats, boots, shoes, overalls should cover the coat, hair shall not be exposed outside the cap, and to wash their hands.

9.3.2 Direct contact with raw materials, semi-finished and finished products are not allowed to wear earrings, rings, bracelets, necklaces, watches. Not allowed to colorful makeup, finger dye, spray perfume into the workshop.

9.3.3 Hands in contact with stolen goods, into the toilet, smoking, after eating, you must wash your hands to work.

9.3.4 No alcohol before work, no smoking, drinking, eating food and doing other activities that hinder food hygiene.

9.3.5 The operator's hands are traumatized, not to contact with food or raw materials, after bandaging and treatment with protective gloves, before participating in the work not in direct contact with food.

9.3.6 Not allowed to wear overalls, shoes into the toilet or leave the production and processing sites.

9.3.7 The production workshop shall not bring or store personal household goods, such as clothing, food, tobacco, alcohol, medicines, cosmetics and so on.

9.3.8 Other personnel entering the production and processing plant (including visitors) are food factory hygiene rules

Food hygiene is the first and foremost, and food factories are the same. Hygiene management can be divided into areas (workshop, locker room, bathroom, restaurant, factory open space, garbage area) and focus on management (personal cleanliness, cigarette butts, garbage), the possible behavior of the development of appropriate measures, and as needed with the relevant provisions should comply with this specification.

1, personal cleaning: employee health testing, clothing distribution and regular disinfection. Into the workshop clothing, nails, jewelry, carrying goods shelving position. Employees need to wash their hands, dry hands, wear disposable gloves, into the workshop door before making sufficient sterilization work. In and out of the locker room workshop clothing change.

2, cigarette butts: in principle, no smoking. Office area and workshop zero cigarette butts, and set up a fixed smoking area in the factory.

3, garbage and garbage area: the configuration of the garbage cans, garbage, garbage, garbage classification and placement. Daily cleanup of garbage, sale of waste materials, regular cleaning of waterways, etc..

4, bathroom: bathroom located outside the workshop, to ensure clean flushing, configuration of paper baskets, paper towels, hand sanitizer, hand dryer, posting personal hygiene and social hygiene promotion.

5, dining room: keep the floor and desktop clean and tidy. Cleaning of food materials, disinfection of food trays, maintaining the ventilation of the kitchen and the setting of doors and windows.

6, locker room: equipped with the appropriate kitchen cabinets, shelves, disinfection cabinets, sinks, hand sanitizer, hand dryer, to ensure that the locker room neat and clean.

7, the open space of the factory: no random piles of head, no flying confetti.

8, workshop: workshop door configuration sterilization equipment, guide shift change when the workshop cleaning, configure the workshop doors and windows to prevent mosquitoes, rodents, regular prevention, maintenance.

Requirements for food business sanitation facilities

(1) hand washing, disinfection

Hand washing facilities should be set up in the workshop inlet and appropriate locations within the workshop respectively. To be equipped with hot and cold water mixer, the switch should be non-manual, faucet set to the number of people in each shift within 200 people, according to every 10 people 1, 200 people more than every additional 20 people to set up 1. Hand-washing facilities should also include hand-drying equipment (hot air, disinfectant dry towels, disinfectant paper towels, etc.), according to the production needs of some workshops and departments should also be equipped with disinfectant gloves, but also should be equipped with a sufficient number of fingernail clippers, fingernail brushes and detergent, disinfectant, and so on. Production workshop inlet, if necessary, there should also be working boots and shoes disinfection pool (health supervision department that does not require boots and shoes disinfection of the workshop can be exempted from setting). Disinfection pool wall inside and the wall was 45 ° slope, its specifications should be based on the situation do not make the staff must pass through the disinfection pool in order to enter for the purpose.

(2) locker room

Dressing room should be equipped with lockers or racks, shoe boxes (racks), between the closet to maintain a certain distance from the ground 20 centimeters or more, such as the use of racks should be set up in another personal belongings storage cabinets. Locker room should also be equipped with a dressing mirror for staff self-check.

(3) shower room

Shower room can be decentralized or centralized set up, shower according to the staff of each shift every 20 to 25 people set up 1. Shower room should be equipped with skylight or ventilation holes and heating equipment.

(4)Toilet

Toilet setup should be favorable to production and hygiene, its number and pit should be set up appropriately according to the production needs and personnel. Toilets in the production workshop should be set up in the workshop outside, and always for the flush type, with hand-washing facilities and exhaust odor device, its entrance and exit shall not be directly opposite the workshop door, to avoid the passage, its sewage pipe should be separated from the workshop drainage pipe. Set up pit toilets, should be more than 25 meters away from the production workshop, and should be easy to clean, cleaning, should also be set up anti-mosquito, anti-fly facilities.

9, the requirements of the hygiene management of food enterprises

(1) organization

Food factories must establish the appropriate health management organization, the unit of food hygiene work for the overall management. The management organization should be equipped with professionally trained full-time or part-time food hygiene management personnel.

(2) Responsibilities (tasks)

①Publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervision, inspection in the implementation of the unit, and regularly report to the food hygiene supervision department.

② development and revision of the unit's health management system and planning.

③ organization of hygiene promotion and education, training of food workers.

④ Regular health checks of the unit's employees, and make good aftercare.

(3) repair, maintenance

①Buildings and various mechanical equipment, devices, facilities, water supply and drainage systems should be kept in good condition to ensure normal operation and neat and clean, do not contaminate food.

② establish a sound maintenance system, regular inspection, maintenance, to eliminate hidden dangers, to prevent contamination of food.

(4) cleaning and disinfection

①Effective cleaning and disinfection methods and systems should be developed to ensure that all places are clean and hygienic, to prevent contamination of food.

②When using cleaning agents and disinfectants, appropriate measures should be taken to prevent contamination of persons and food.

(5) pest control, pest control

①The factory should be regularly or when necessary to carry out pest control, to take effective measures to prevent rodents, mosquitoes, flies, insects, etc. to gather and breed. For places where they have occurred, urgent measures should be taken to control and eliminate them to prevent spreading and contamination of food.

② the use of various types of insecticides or other agents before, should be done on the person, food, equipment and tools of the pollution and poisoning of the pre-schedule, after the use of drugs will be all the equipment, tools, thoroughly cleaned, eliminate pollution.

(6) toxic and hazardous materials management

Wash, purging, pesticides and other toxic and hazardous substances, should have a fixed package, and in the obvious place marked "drugs" words, stored in a special warehouse or cabinet, locked and kept by a person responsible for the establishment of a management system. The use should be carried out by trained personnel in accordance with the use of methods to prevent contamination and personal poisoning. In addition to health and process needs, are not allowed to use and store in the production plant may contaminate the food of any kind of agent.

4 all kinds of pharmaceutical use of varieties and scope, subject to provincial (autonomous regions, municipalities directly under the Central Government) health supervision department agreed.

(7) the management of breeding animals

In addition to the plant for experimental animals and livestock to be processed, are not allowed to raise poultry, livestock. Should strengthen the management of experimental animals and livestock to be processed to prevent contamination of food.

(8) sewage, dirt management

Sewage discharge should be in line with national standards, does not meet the standard should take purification measures to meet the standard discharge. Plant set up in the dirt collection facilities, should be closed or with a cover, to be regularly cleaned, disinfected, dirt shall not overflow, should be transported out of the plant within 24 hours to deal with. To do day-to-day cleanup, to prevent harmful animals gather breeding.

(9) Management of by-products

①By-products (processed materials and waste) should be transported out of the production plant in time, and stored in the by-products warehouse in accordance with the health requirements, and the waste should be collected in the sewage facilities, and transported out of the plant in time for disposal.

②The use of transportation tools and containers should be frequently cleaned, disinfected, kept clean and sanitary.

(10) the management of health facilities hand-washing, disinfection pool, boots, shoes, disinfection pool, locker rooms, showers, toilets and other health facilities, dedicated management, the establishment of a management system, the responsibility of a person, and should always be maintained in good condition.

(11) the management of work clothes

①Work clothes including light-colored work clothes, pants, hair hats, shoes and boots, etc., certain processes (species) should also be equipped with masks, aprons, sleeves, and other sanitary and protective equipment.

②Working clothes should be kept alive system. Where direct contact with food staff must be changed daily. Other personnel should also be changed regularly to keep clean.

(12) health management

①food factory staff, at least once a year for a physical examination, did not obtain a medical certificate issued by the health supervision body, are not allowed to work in food production.

② direct contact with imported food personnel must also be fecal culture and viral hepatitis viral test.

③ Where the physical examination confirmed that suffer from: A hepatitis (viral hepatitis and carriers), B active tuberculosis, C enteric typhoid fever and enteric typhoid carriers, D bacillary dysentery and dysentery carriers, E suppurative or exudative desquamative skin disease, F other food hygiene impede the health of the disease or illness of the person shall not be engaged in the work of food production.