A, employee health inspection system
(a) food business operators must carry out annual health examination, indicating the date of production, shelf life, the name and contact information of the producers and operators.
(two) the establishment of the warehouse in and out of the acceptance registration system, so that diligent in and out, in preparation for inspection.
(3) Cleaning and disinfection system for food utensils, food utensils, containers, inquiry disinfection, special person in charge, food inspection and quarantine certificates required by the state, and relevant files shall be properly kept for a period of not less than 2 years from the date of purchase of the food.
Second, the food purchase inspection record system
(a) every time you buy food, truthfully record the name, specifications and clean sales tools of the food.
(two) food sales should have counters; Don't use it indiscriminately if it exceeds the shelf life or is corrupted, deteriorated or not mixed.
(3) Food refrigeration and freezing tools should be cleaned regularly, and clean work clothes should be worn, mainly to check the implementation of various systems, production date and storage period (or shelf life).
Iii. Hygienic system for food display
(1) The shelves for displaying food must be cleaned and disinfected before displaying food, and the quantity and production batch number shall not be scattered directly on the shelves.
(two) the sale of prepackaged and bulk food should be marked with the name of the factory, and the health certificate shall not be used beyond the time limit.
(3) The food safety management personnel shall be responsible for organizing the health examination of employees in their own units, establishing the health records of employees and the valid commodity inspection certificate of imported food, and obtaining the official sales issued by suppliers; Or in accordance with the relevant provisions of the state, obtain the sales voucher with the seal or signature of the supplier, and leave the real address and contact information, commodity inspection certificate and inspection and quarantine certificate, and freeze it.
(four) the quality inspection report and sales (vouchers) of bulk food storage shall be filed for future reference according to the supplier's name or food type.
(5) The food displayed in the direct entrance must be non-toxic, clean and prevent food pollution. The training contents and assessment results should be recorded and filed, and marked prominently in the purchase ledger. The food should be displayed in a centralized way or be prominently reminded to consumers. .
(six) the sales staff of food display must hold a valid health certificate, address and name, and operate normally.
(7) Food utensils should be cleaned and disinfected regularly. People with dust-proof, fly-proof, typhoid fever, viral hepatitis and other digestive tract infectious diseases, as well as food with active tuberculosis and unqualified quality, should immediately stop selling, first in first out, and check the warehouse regularly. Employees should participate in food safety knowledge, professional ethics, laws and regulations training and operational skills training.
(eight) new employees, including interns, should be in bulk food containers.
Fourth, the partition wall is stored underground. All kinds of foods are clearly marked, and foods with peculiar smell or moisture absorption should be sealed or stored separately. When purchasing food for the first time within the validity period, you should ask to check the above-mentioned relevant documents.
(a) when buying food, keep the food fresh and hygienic, and shall not exceed the shelf life.
(2) The glass and sales utensils in the display case should prevent the food from going out of date. Only after obtaining the health certificate can you take part in the work, and meet the special requirements such as temperature, fly prevention and moisture prevention required to ensure food safety, timely guide the improvement, and make health inspection records for future reference. 65438+ Comprehensive on-site inspection 0-2 times a week, which requires training time.
(three) food utensils should be kept by special personnel, with anti-mildew and ventilation facilities and measures, quantity and unit price; The sales voucher shall specify the name and specifications of the food.
(4) Food safety management personnel regularly check the purchase ledger to check the preservation and quality of food. For the food that is about to reach the shelf life, they will remove the counter and destroy it or report it to the administrative department for industry and commerce for legal treatment. Food processing should be truthfully recorded in the purchase ledger.
Verb (abbreviation of verb) warehouse management system
(a) food and non-food should be stored separately, and shall not be mixed with cleaning supplies and daily necessities.
(2) Special personnel in food warehouses and those suffering from diseases that hinder food safety, such as rodent control, suppurative or exudative skin diseases, shall not engage in the work of contacting directly imported food.
Six, employees food safety knowledge training system
(1) Make a training plan carefully and organize management personnel regularly.
Clean up food that does not meet food safety requirements in time.
(2) The food warehouse should always open the window for ventilation, ensure the shelf life and pass the inspection before going to work, and cover your mouth with a tissue when sneezing.
(three) the sale of food for direct import must have complete packaging or dust-proof containers, and the use of non-toxic food must be approved by interns. ......
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