1, product range and certificate applicant;

2. Basic production process and key control links;

3. The production site has necessary production resources and necessary production equipment;

4. Product-related standards;

5. Relevant requirements for raw and auxiliary materials;

6. Necessary factory inspection equipment;

7. Inspection items.

Second, analyze the situation.

Food production enterprises shall formulate and implement control requirements for the following matters to ensure that the food they produce meets the requirements of food safety standards, raw material control such as raw material procurement, raw material acceptance and feeding, key production links such as production procedures, equipment, storage and packaging, inspection control such as raw material inspection, semi-finished product inspection and finished product ex-factory inspection, and transportation and delivery control.

Three, pastry production sites should have what conditions?

1. Factories and facilities must be arranged reasonably according to the process flow, which is convenient for sanitary management and cleaning and disinfection. There are facilities for preventing flies, insects and rats to ensure the sanitary conditions of the production site. Pastry production enterprises should have raw material warehouses, production workshops and finished product warehouses. Products to be cold-processed should be equipped with special processing workshops, which should be closed, equipped with disinfection facilities such as air conditioners and ultraviolet germicidal lamps, and equipped with refrigerators. Fermentation rooms or facilities must be set up to produce fermented products. A production enterprise that reprocesses cakes must have a cold working workshop.

2, pastry production enterprises must have the following production equipment, such as mixer, whisk and other mixing equipment. Mooncake molding machine, peach crisp machine, cake molding machine, pastry machine, impression and other molding facilities. Cooking equipment such as oven, fryer and steamer. Packaging equipment, such as packaging machine. The production of fermented products should also have fermentation facilities such as fermentation boxes and proofing boxes. The production enterprises that reprocess cakes must have corresponding production equipment.