Operation flow of supermarket food management I. Food procurement:
1. Make a food purchasing plan. Determine the variety, brand, quantity and other related plans for purchasing food.
2. Select the supplier. Carefully check the supplier's main qualification certificate to ensure that the food source is legal.
3. Sign the supply contract. Sign a supply contract with suppliers to clarify the rights and obligations of both parties, especially the responsibilities and obligations of both parties in case of food quality problems.
4. Ask for information about food. Obtain food-related licenses, trademark certificates, purchase invoices and other supporting materials from suppliers, and establish supplier files for future reference through scientific and technological means such as scanning, photographing, data exchange and spreadsheets.
5. check the food. If conditions permit, set up a food testing room to test the food provided by suppliers and make detailed records. Notify the supplier to return the unsuitable food after inspection.
6. According to the purchase ledger system, register the name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents of the purchased food, and establish a ledger. The accounting period is two years.
Second, food storage.
1, set up a grain warehouse. It is specially used to store qualified food.
2. Record food warehousing information in detail. Information such as name, trademark, manufacturer, purchase date, production date, shelf life, purchase quantity, supplier name, contact telephone number, etc. shall be recorded in detail when food is put into storage.
3, according to the food storage requirements for storage. Food should leave the wall and the ground, according to the storage order, production date, classification, shelf, raw and cooked separately, neatly placed and listed for storage. It is forbidden to store deteriorated, smelly, polluted or expired goods.
4, the storage of direct entrance of bulk food, should use closed containers. Indicate the name, production date, shelf life, producer's name and contact information of the food at the storage place.
5, food outbound to record the flow of goods in detail.
6. Check the food in stock every day. If food is found to be rotten, deteriorated or beyond the shelf life, it should be cleaned up immediately.
7. Check the warehouse hygiene once a week. Ensure that the warehouse is well ventilated, clean and in line with the requirements of food storage.
8, spoiled food set up special warehouse or container for safekeeping. Do not mix with qualified food to avoid pollution.
Third, food transportation.
1. The means of transport and containers for transporting food should be clean and hygienic, and the pollution of flies, dust and food should be prevented during transportation.
2. Pay attention to hygiene when loading and unloading the purchased food, and don't let the food directly touch the ground.
3, the direct entrance of bulk food, should be transported in a closed container. Don't import food directly.
Stacked on the ground or mixed with food raw materials and semi-finished products that need to be processed.
Fourth, food sales.
1, check the dishes sold every day. Sales personnel shall sell prepackaged foods in accordance with warning signs, warning instructions or precautions marked on food labels, and ensure the food quality is qualified and food safety is ensured.
2. Focus on the food that is about to reach the shelf life, and make clear marks.
3. Containers and tools used for food sales must meet the hygiene requirements.
4. When selling bulk food, the name, production date, shelf life, name of producer and operator and contact information shall be marked on the container and outer packaging of bulk food.
Five, unqualified food delisting
1, food safety management personnel in food business found that food business does not meet food safety standards, or received a recall notice from law enforcement departments and production enterprises, they should immediately stop business, seal off the shelves, do a good job in registration, and promptly notify the government regulatory authorities.
2. Inform relevant production operators or suppliers, and record the stop operation and notification.
3. Publicize the name, batch number and other information of the recalled food to consumers in the business premises, and arrange special personnel to handle the return of the food by consumers.
4, the recalled food, food safety management personnel should be harmless treatment and sealed, recorded, it is strictly prohibited to flow into the market again.
5. Inform suppliers and government supervision departments of food recall and storage in time.
6. Handling of inappropriate food. If there is a contract with a supplier, it shall be implemented in accordance with the contract. If there is a clear requirement from the government supervision department, it shall be disposed of according to the notification requirements of the government department.
7. The recall and destruction process of unqualified food explicitly recalled by government departments shall be implemented in accordance with the provisions of the Food Safety Law and other laws and regulations and the notification requirements of government regulatory authorities.
Food safety management system In order to protect people's health and life safety, strengthen the supervision and management of food management and food quality, and protect the legitimate rights and interests of consumers, according to the Food Safety Law of People's Republic of China (PRC), the Regulations for the Implementation of the Food Safety Law of People's Republic of China (PRC) and the Measures for the Supervision and Management of Food Safety in Circulation, 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; Don't sell toxic and harmful? Three no? And food that has not been inspected or failed to pass the inspection. Make sure the appearance of food is clean, such as food beyond the shelf life, damaged, bitten by rats, damp, moldy, rusty, etc.
Fourth, the system of license, ticket and incoming goods inspection
1. Perform inspection obligations on purchased food according to laws, regulations and food safety standards, and check the sensory quality and label of food; Check whether it is a food prohibited by relevant national laws and regulations; Check the supplier's license, business license and food certification documents. Where imported food is sold, the legal certificate of imported food shall be checked. Whether the sales, inspection and quarantine certificates of fresh food are consistent.
? 2. Ask for a certificate: Ask the manufacturer or superior supplier for a certificate when purchasing? One photo, two certificates and one report? . That is, to obtain business license, food production license, food circulation license and other documents and quality inspection reports within the validity period. To the manufacturer
Or the above-mentioned license of the superior wholesale enterprise is updated in time to ensure that it is within the validity period. Anyone who deals in imported food shall obtain a legal certificate of imported food.
3. Ticket request: When purchasing, ask for the purchase ticket including name, specification, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date, etc. That is, if prepackaged foods is operated, the certificate of supply issued by using electronic accounting software shall be obtained in accordance with the unified style of the Provincial Administration for Industry and Commerce; Those engaged in fresh food should ask for listing documents such as inspection and quarantine.
4. After the food is claimed, it will be publicized in a prominent position in the designated place for consumers to inquire and relevant departments to check.
V. Purchase and sale ledger system
? 1. Establish a food purchase and sale ledger system, truthfully record the name, specification, quantity, production batch number (production date), shelf life, supplier name and contact information, purchase date, etc. of food, or keep bills containing the above information?
? 2 incoming inspection records, wholesale records or bills shall be true and shall not be forged, and the storage period shall not be less than two years.
Six, unqualified food delisting system
1. If it is found that the food it deals in does not meet the food safety standards, it shall immediately stop its operation, take it off the shelf and seal it up, notify the relevant producers, operators and consumers, record the situation of stopping its operation and notification, and report the relevant situation to the administrative department for industry and commerce in the jurisdiction. After receiving the notice from the relevant regulatory authorities about the delisting of unqualified food, it shall immediately deal with it in accordance with the above provisions and assist food producers to implement the food recall system.
2. Regularly check the food stored and sold, check the production date and shelf life of the food, promptly clean up the food that has deteriorated and exceeded the shelf life and does not meet the food safety requirements, take the initiative to withdraw it from the market, and make relevant records.
Seven, consumer complaint handling system
1. Set up corresponding institutions and personnel in the business premises to handle consumer food complaints in the business premises. Provide relevant sales vouchers (invoices, credit cards) to consumers when providing food, and provide written vouchers when making special commitments.