Food incoming inspection system
1. In order to protect people's health and life safety, strengthen the supervision and management of food quality in food business, and protect the legitimate rights and interests of consumers, this system is formulated in accordance with the Food Sanitation Law of People's Republic of China (PRC), the Product Quality Law of People's Republic of China (PRC) and the Consumer Protection Law of People's Republic of China (PRC).
Two, food operators must abide by this system.
3. The food included in the incoming inspection refers to the food that consumers often eat, including meat, poultry, livestock, grain and its products, vegetables, fruits, dairy products, bean products, beverages and alcohol.
4. When purchasing food, the business operator shall examine the valid documents proving the legality of the supplier's subject qualification, and ask the supplier for tickets to prove that the food quality meets the standards or regulations and to prove the food source by batch, and keep the original or copy.
Need to check and obtain specific tickets, made by the "food card ticket system".
Five, the operation of packaged food, to check the food packaging label, including:
(a) the name of the commodity, the name and address of the manufacturer indicated in Chinese;
(2) Trademark, performance, use, production batch number, product standard number and quantitative packaging.
(three) according to the characteristics of goods and use requirements. Specifications, grades, main components and contents to be marked;
(four) the production date, safe use period (shelf life and storage period) and expiration date of the restricted goods;
(5) Warning signs or Chinese warning words for foods that are improperly used, may cause damage to commodities, and may endanger personal and property safety.
Six, food operators engaged in agricultural products and other bulk food, laws and regulations must be inspected or quarantined, operators must check their valid inspection and quarantine certificates, without inspection and quarantine, shall not be listed for sale. If there is no clear stipulation in laws and regulations, it shall be tested by relevant product quality testing institutions before it can be put on the market for sale.
Seven, operators should always check the appearance quality of food, the packaging is not strict or does not meet the hygiene requirements, should be dealt with in time, the expired, rotten food, should immediately stop selling, and harmless treatment.
Eight, operators in accordance with the food advertising guidelines to buy food, should pay attention to check whether there are false and misleading propaganda content.
Nine, market operators should be equipped with corresponding testing facilities, the food sold in the market for self-inspection, after testing qualified before listing for sale, and register the test results for future reference.
Ten, market operators should guide operators to do a good job in food inspection, check and urge operators to implement the inspection work, the important food-related tickets required by operators should be kept in a unified way, centralized filing, and ready to accept the inspection of the industrial and commercial departments.
Eleven, operators in the procurement, inspection unqualified and no legitimate source of food, should refuse to purchase. When fake and shoddy food is found, it should be reported to the local administrative department for industry and commerce in a timely manner.
Food incoming inspection record system
Article 1 In order to strengthen food quality and safety management, ensure food quality and safety in the market, protect consumers' legitimate rights and interests, and ensure people's health and life safety, this system is formulated in accordance with the provisions of the Food Sanitation Law of People's Republic of China (PRC), the Product Quality Law of People's Republic of China (PRC) and the Consumer Protection Law of People's Republic of China (PRC).
Article 2 The system of claiming certificates and tickets means that employees of this unit must obtain relevant tickets from suppliers when purchasing food, so as to ensure the legitimacy, quality and safety of food sources.
Article 3 When dealing with suppliers for the first time, it is required to obtain documents proving the legality of the main qualifications of suppliers and producers and processors: business license, production license, hygiene license and other documents stipulated by laws and regulations, and check them once a year.
Article 4 When purchasing food, the following documents shall be obtained from suppliers or producers and processors in batches to prove that the food meets the quality standards or marketing requirements, and to prove the source of the food:
1. Food quality certificate;
2. Inspection (quarantine) certificate;
3. Sales bills;
4. Relevant quality certification marks, trademarks and patents;
5. Compulsory certification (national compulsory certification of food);
6. Business license, agency information, verification certificate of imported food labels, customs declaration form and registration certificate of imported food agents.
Article 5 When purchasing the following foods, you must obtain certificates one by one:
1. Live poultry: quarantine certificate and legal source certificate;
2. Livestock meat: animal product quarantine certificate or animal product inspection certificate and purchase bill;
3. Grain and its products, dairy products, bean products, beverages and alcohol: inspection certificates and purchase bills.
Article 6. High-quality foods with well-known trademarks, famous trademarks or the titles of safe food, pollution-free food, green food, organic food and brand-name products at or above the provincial level can be sold directly with the corresponding marks and vouchers of the above titles without other tickets.
Article 7 Food linked to purchase and sale can be directly sold by virtue of the purchase and sale linked agreement and the supplier's sales certificate, and no other tickets are needed.
Eighth of the tickets to establish files, and accept the supervision and inspection of the market service center and the relevant administrative law enforcement departments.
Food hygiene inspection system
1, set up a food hygiene fate inspection and supervision team to regularly or irregularly inspect the food hygiene and environmental hygiene in the canteen;
2, good food procurement, purchase clearance, especially for oil, rice, meat, vegetables and other bulk, key foods to be designated, not allowed to purchase moldy, toxic, harmful or undocumented unqualified food, to ensure the health and safety of the food purchased;
3, standardize the food processing operation process. To achieve thickness zoning, meat and vegetables are separated, raw and cooked are isolated, and strict washing is carried out;
4. Stored food should be refrigerated and kept fresh. Foods that do not need to be kept fresh should be separated from the ground, sorted and stacked neatly, used before taking them, and checked for deterioration before use;
5. Ensure that spoiled or undercooked food is not sold to prevent food poisoning caused by virus cross-infection;
6. Standardize food delivery channels. The prepared food is put in a closed container and transported by a special elevator.
7, inspection results should be recorded and reported, found that the problem, immediately solve, and shall be investigated for the responsibility of the relevant responsible person.
Food storage system
1, there is a special food warehouse for food storage, and food entry and exit should be registered.
2. Ensure that there are no pollution sources around the warehouse.
3, the warehouse should be equipped with full-time management personnel to clean regularly, regularly ventilated, regularly check whether there is expired food, if there is expired food, timely treatment.
4. After inspection, the packaged finished products should be stored in the finished product warehouse, and its capacity should be adapted to the production capacity. According to the variety and batch classification, to prevent confusion. Personal articles and toxic and harmful articles, especially foods with similar appearance or other perishable and flammable articles, shall not be stored in the food warehouse.
5. Frozen food should be equipped with special refrigerators and freezers.
6. The food storeroom is equipped with special disinfection equipment to wash and disinfect the stored tools, containers, fruits and vegetables at any time.
7, finished product pattern, and the ground, walls should have a certain distance, easy to ventilation. Channels should be set aside to facilitate the passage of people and vehicles, and temperature and humidity monitoring devices should be set up for regular inspection and recording.
Employee health examination system
1. Food producers must have an annual health examination, and may not use the health certificate beyond the time limit.
Second, new employees, interns and interns must obtain health certificates before taking up their posts to prevent the occurrence of physical examination after taking up their posts first.
3. The food hygiene management personnel shall be responsible for organizing the health examination of employees in the unit, establishing employee health files, urging the "five diseases" personnel to leave their posts, and conducting daily supervision and management on the health status of employees.
4. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of directly imported food.
Fifth, when the following symptoms are observed, it should be stipulated to suspend contact with direct food or take special protective measures: diarrhea; Hand injuries and burns; Skin eczema and boils; Sore throat; Ear, eye and nasal secretions; Have a fever; vomit
Food safety management system In order to do a good job in food business and effectively protect the personal safety and health of consumers, the following systems are formulated: basic conditions and requirements for food business 1. Food business scope and licensing requirements: 1. The business scope of my unit's application for license is food circulation license; 2. Our company promises to engage in food business activities only within the permitted scope approved by the food circulation licensing department and the food range listed in Article 1; 3. According to the provisions of Article 21 of the Regulations for the Implementation of the Food Safety Law, if the operating conditions of the business premises of this unit change and do not meet the requirements of food business, corrective measures shall be taken immediately; If there are hidden dangers of food safety accidents, immediately stop food production and business activities and report to the relevant administrative departments; If it is necessary to go through the licensing procedures again, it shall be handled according to law; 4. If the production and operation activities of this unit involve food production or catering services, it shall ensure that the relevant departments have obtained the permission and the business scope is increased before the operation. 2. The operation of this unit shall meet the food safety standards and the following requirements: 1. Having a place for processing food raw materials, food processing, packaging and storage suitable for the variety and quantity of food produced and operated, keeping the environment of the place clean and tidy, and keeping a prescribed distance from toxic and harmful places and other pollution sources; 2. There are production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and corresponding equipment or facilities such as disinfection, changing clothes, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment, garbage and waste storage; 3, food safety professional and technical personnel, management personnel and rules and regulations to ensure food safety; 4. Have a reasonable equipment layout and technological process to prevent cross-contamination of food to be processed and directly imported food, raw materials and finished products, and avoid food contact with toxic and unclean substances; 5. Tableware, drinking utensils and containers directly containing food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use; 6. Containers, tools and equipment for storing, transporting and loading and unloading food shall be safe, harmless and clean, prevent food contamination, and meet special requirements such as temperature required to ensure food safety. Food shall not be transported with toxic and harmful substances; 7, direct entrance food should use small packaging or use non-toxic, clean packaging materials, tableware; 8, food production and marketing personnel should maintain personal hygiene, food production and marketing personnel should wash their hands and wear clean work clothes and hats; Non-toxic and clean sales tools should be used to sell directly imported unpackaged food; 9. Water shall meet the hygienic standards for drinking water stipulated by the state; 10. The detergents and disinfectants used shall be safe and harmless to food producers and operators; 1 1, other requirements stipulated by laws and regulations. 3. This unit shall not deal in the following foods: 1. Foods produced using non-food raw materials or using chemicals other than food additives and other substances that may endanger the health of * *, or foods produced using recycled foods as raw materials; 2 pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metals, pollutants and other harmful substances exceed the food safety standards; 3. Main and auxiliary foods specially designed for specific groups such as infants and young children whose nutritional components do not meet food safety standards; 4. Foods that are spoiled, rancid, moldy, moth-eaten, unclean, adulterated or have abnormal sensory properties; 5, sick, poisoned or unexplained poultry, livestock, beasts, aquatic animal meat and its products; 6. Meat that has not been quarantined or passed the quarantine inspection by the supervising agency for animal health, or meat products that have not been inspected or passed the inspection; 7, food contaminated by packaging materials, containers, means of transport, etc. ; 8, more than the shelf life of food; 9. Unlabeled prepackaged food; 10, the state explicitly prohibits the production and operation of food with special needs such as disease prevention; 1 1, other foods that do not meet food safety standards or requirements. Four, in accordance with the requirements to ensure food safety, storage of food, regular inspection of food stocks, timely clean up the food that has deteriorated or exceeded the shelf life. When storing bulk food, the name, production date, shelf life, producer's name and contact information of the food shall be marked at the storage place. When selling bulk food, the name of the food, the date of production, the shelf life, the name of the producer and the contact information shall be marked on the container and outer packaging of the bulk food. Five, prepackaged foods packaging should be labeled. The label shall indicate the following items: 1, name, specification, net content and production date; 2. List of ingredients or ingredients; 3. Name, address and contact information of the producer; 4. Shelf life; 5. Product standard code; 6. Storage conditions; 7. Generic names of food additives used in national standards; 8, production license number; 9. Other matters that must be marked according to laws, regulations or food safety standards; The labels of main and supplementary foods specially designed for infants and other specific groups should also indicate the main nutritional components and their contents. Six, according to the food label warning signs, warning instructions or precautions, sales of prepackaged foods. Responsibilities of food safety management personnel. Formulate the food hygiene management system and post hygiene responsibility system management measures of the unit. Two, formulate plans to improve the hygiene facilities of the food business premises of the unit. Three, according to the relevant measures for the administration of issuing food circulation license, apply for or renew the food circulation license, no food circulation license shall be engaged in food business. Be a bright card and bright business. Four, the organization of food practitioners to carry out food safety related laws and regulations and knowledge training, training qualified personnel are allowed to engage in food circulation business. V. Establish and implement employee health management system. Six, supervise and inspect the implementation of the "Food Safety Law" in this unit, sum up the promotion experience, criticize and reward, and stop illegal acts. VII. Implementing food safety standards. Eight, to assist the food safety supervision and management institutions to implement food safety supervision and monitoring. Food safety inspection system. The company is equipped with full-time or part-time food safety management personnel who are responsible for daily food safety supervision and inspection. Two, food safety management personnel should check the health status of various departments and posts and the implementation of the post responsibility system every day, and make a good registration. Three, the organization of daily health inspection, the person in charge of the unit monthly assessment of food safety management personnel. Fourth, every inspection must be recorded. 5. When problems are found, someone should follow up and correct them. Six, the inspection content should include food storage and sales process; The sanitary conditions of various protective facilities and equipment on display, cold storage and freezing facilities and the surrounding environment. Seven, the damaged health facilities, equipment, tools to have maintenance records, to ensure the normal operation. Eight, all kinds of inspection records must be complete, complete, and archived. Responsibilities of food safety management personnel. Formulate the food hygiene management system and post hygiene responsibility system management measures of the unit. Two, formulate plans to improve the hygiene facilities of the food business premises of the unit. Three, according to the relevant measures for the administration of issuing food circulation license, apply for or renew the food circulation license, no food circulation license shall be engaged in food business. Be a bright card and bright business. Four, the organization of food practitioners to carry out food safety related laws and regulations and knowledge training, training qualified personnel are allowed to engage in food circulation business. V. Establish and implement employee health management system. Six, supervise and inspect the implementation of the "Food Safety Law" in this unit, sum up the promotion experience, criticize and reward, and stop illegal acts. VII. Implementing food safety standards. Eight, to assist the food safety supervision and management institutions to implement food safety supervision and monitoring. Food safety inspection system. The company is equipped with full-time or part-time food safety management personnel who are responsible for daily food safety supervision and inspection. Two, food safety management personnel should check the health status of various departments and posts and the implementation of the post responsibility system every day, and make a good registration. Three, the organization of daily health inspection, the person in charge of the unit monthly assessment of food safety management personnel. Fourth, every inspection must be recorded. 5. When problems are found, someone should follow up and correct them. Six, the inspection content should include food storage and sales process; The sanitary conditions of various protective facilities and equipment on display, cold storage and freezing facilities and the surrounding environment. Seven, the damaged health facilities, equipment, tools to have maintenance records, to ensure the normal operation. Eight, all kinds of inspection records must be complete, complete, and archived. Food purchasing management system. When purchasing food, the supplier's license and food qualification certificate shall be checked. A food purchase inspection record system shall be established to truthfully record the name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents of the food. Food incoming inspection records shall be authentic and shall be kept for no less than two years. A food business enterprise that implements a unified distribution business model can uniformly check the supplier's license and food qualification documents by the enterprise headquarters, and make a good record of food purchase inspection. Two, buy all kinds of food should pay attention to the date of production or shelf life and other food labels, should not buy expired or expired food. Three, when buying, you should ask the seller for the valid license and food certificate of this batch of products. Four, prohibit the purchase of corruption, mildew, moth-eaten, unclean, mixed with foreign bodies or other abnormal sensory properties, which may cause harm to health. 5. It is forbidden to purchase poultry, livestock, aquatic products and their products, rancid oil, spoiled milk and dairy products, food with seriously polluted packaging and seriously damaged and unclean means of transport. 6. It is forbidden to purchase foods that are adulterated, forged, counterfeit, expired or processed with non-food raw materials. Seven, procurement personnel should record the source of the purchased food and save relevant information, pay attention to personal hygiene and accept the inspection of management personnel at any time. Health management system for food employees. Food producers and business operators shall establish and implement the health management system for employees. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food. Two, food production and marketing personnel shall conduct annual health examination, obtain a health certificate before taking part in the work. Three, should establish and improve the food safety management system of the unit, strengthen the training of food safety knowledge for employees. Four, the medical certificate of employees should be carried with you for inspection. Five, employee health examination certificate shall not be altered, expired or illegible employee personal hygiene requirements are invalid. 1. Employees should have a health examination every year, and they can only take part in the work after obtaining a health certificate. Second, take a bath, wash your hands and cut your nails frequently. 3. Wash clothes and quilts frequently, and change work clothes frequently. You must wear a hair cap when you enter the operating room, and all your hair must be put in the cap. Fourth, get a regular haircut without a long beard. 5. Don't dye red nails on weekdays, and don't wear rings, watches and bracelets in class. Six, are not allowed to wear work clothes to go to the toilet, and insist on hand washing and disinfection after defecation. Seven, no smoking at work. Eight, don't spit at work. Nine, are not allowed to use work clothes to wipe the sweat, wipe the tableware or wipe the nose. Ten, are not allowed to grasp food directly with your hands. Don't cough or sneeze at food. Twelve, consciously abide by the health system. Thirteen, the rag is special, and it is often scrubbed and disinfected. Health post responsibility system in finished product warehouse. Storage mode of finished food: 1, low temperature storage: 1) cold storage: 0℃- 10℃ 2) frozen storage: 0℃-29℃ 2. Storage at room temperature: Basic requirements for storage (1) Cleanliness (2) 2. Keep the warehouse ventilated and dry, and avoid direct sunlight. 3. Screen doors, screens and rat-proof nets should be installed to ensure that there are no flies, rats and harmful insects. 4. The temperature of high-temperature cold storage should be controlled at 4℃-0℃. The temperature of low-temperature cold storage should be controlled below-65438 08℃. Three. Hygienic management of finished product warehouse 1. Establish a food import and export registration system. According to the storage time, classified storage, first in first out. 2, all kinds of food should be stored separately, according to the variety category, storage date classification neatly. 3. The stored food should keep a certain distance from the wall and the ground. 20 cm -30 cm from the ground, 30 cm from the wall, with space between shelves and a passage in the middle. 4. Establish a regular inspection system for food in stock, grasp the shelf life of food, and prevent mildew, softening and rancidity, and rat bites. The warehouse should be cleaned regularly. 6. Pesticides and other toxic and harmful substances shall not be stored in the finished food warehouse. 7, cold storage shall not store spoiled food and smelly food.