Responsibilities of management personnel: 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.
Extended data:
1. All personnel engaged in food business must have pre-job hygiene knowledge before taking up their posts. Personnel engaged in the direct import of food must obtain health certificates, conduct annual health checks, and receive regular training in food hygiene and related health laws and 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 or smoking are not allowed at work. Personal belongings must be stored in the designated area or locker room, not in the work area.
References:
Baidu Encyclopedia-Food Circulation License