How to set up the organizational structure of food enterprises?

The organization of food enterprises is set up according to the scale of enterprises, the types of products produced, risks and the requirements of laws and regulations. There is no substantial difference with ordinary enterprises. I don't know the specific situation of your enterprise, so I can't answer it rashly.

In a general enterprise, there must be a department responsible for purchasing, a department responsible for production, a department responsible for sales and a department responsible for finance. For food safety, the production and procurement departments are more important departments. Sales and finance are more important to the benefit of the enterprise. Of course, large enterprises also have general managers, vice presidents, department managers, personnel departments and quality control departments. , mainly depends on the specific situation.