Food safety inspection system

Fan Wenyi, Food Safety Inspection System :

1. Establish a food hygiene fate inspection and supervision team to conduct commodity hygiene inspections and environmental sanitation inspections on the stores regularly or irregularly;
2, good food procurement, purchase, especially for oil, rice, meat, vegetables and other bulk, key foods must be fixed, not allowed to purchase moldy, toxic, harmful or unqualified food, to ensure that the food purchased Health and safety;
3. Standardize the food processing operation process. To achieve a coarse subdivision, separate meat and vegetables, sparse isolation, and strict decontamination;
4, the storage of food should be refrigerated and fresh, foods that do not need to be fresh should be separated from the wall, sorted and tidy, advanced first, before use should be checked for deterioration or odor;
5, to ensure that no deterioration or sandwiches are not cooked, to prevent food cross-infection and food poisoning.
6. Standardize food delivery channels. The prepared food is delivered through a dedicated elevator closed container.
7. The results of the inspection shall be recorded, reported, identified, resolved immediately, and the responsible person shall be held responsible.

Food Safety Inspection System Model 2:

In order to standardize the food safety inspection management of catering services and ensure the safety of public catering, this management system is formulated in accordance with the laws, regulations and rules such as the Food Safety Law, the Food Safety Law Implementation Regulations and the Food Safety Supervision and Administration Measures for Catering Services.
1. Engage in catering service activities in accordance with laws, regulations and food safety standards, adopt effective management measures to ensure food safety, operate according to the scope of the license, and hang or place catering service licenses at conspicuous places in the dining place, accept social supervision, and undertake Subject responsibility.
2. Establishing the food safety management organization of the unit, equipped with full-time or part-time food safety administrators who have passed the training, implement internal inspection management and record for the whole process of catering service, implement responsibility to the people, strictly implement the supervision opinions and rectification of the supervision department. Claim.
Third, food safety administrators must carefully implement the food safety knowledge training, employee health management, claim ticket, tableware cleaning and disinfection, comprehensive inspection, equipment management, environmental sanitation management, etc. Food safety management system.
4. Formulate regular or irregular food safety inspection plans, adopt a combination of comprehensive inspection, random inspection and self-inspection, and implement layer-by-layer supervision, mainly to check the implementation of various systems.
5. The food safety administrator conducts a food safety inspection at least once a day during the operation and processing period, checks whether there are violations of the system in each position, finds problems, promptly informs the improvement, and prepares food safety inspection records for future reference.
6. The person in charge of each position and the person in charge shall obey the inspection and guidance of the food safety administrator, conduct daily post or department self-inspection, and promptly discover and correct the behavior of the practitioners in violation of the system requirements.
7. The food safety administrator conducts a comprehensive on-site inspection of each link 1-2 times a week, finds timely feedback of problems, and proposes improvement suggestions within a time limit to make inspection records.
8. If the same type of problem found in the inspection has been pointed out that it has not been improved twice, it shall be handled in accordance with the relevant provisions of this unit.
Nine, the records of various inspection results are archived for future reference.

Fan Wensan, Food Safety Inspection System :

1. Food producers and operators shall engage in production and business activities in accordance with laws, regulations and food safety standards, be responsible to the society and the public, adopt effective management measures, ensure food safety, accept social supervision, and assume social responsibilities. Operate in accordance with the scope of the license, and hang or place a food production and operation license at a conspicuous place in the dining place.
2. Establish and improve the food safety management system of the unit, and install it on the wall to be posted in the corresponding functional area; establish the food safety management organization of the unit, and equip the full-time or part-time food safety administrator who has passed the training to implement the whole process of food production and management. Internal inspection management and record, implementation of responsibility to the management of people and employees reward and punishment system, active prevention and control of food safety incidents, strict implementation of regulatory authorities' regulatory opinions and rectification requirements.
3. The food safety administrator must carefully implement the food safety knowledge training, employee health management, claim ticket, tableware cleaning and disinfection, comprehensive inspection, equipment management, environmental sanitation management, etc. of management personnel and employees in accordance with the requirements of the duties. The food safety management system shall be recorded in the relevant records of the Food Safety Integrated Management Self-Checklist of Catering Units for future reference.
4. Formulate regular or irregular food safety inspection plans, adopt comprehensive inspection, random inspection and self-inspection forms, and implement layer-by-layer supervision, mainly to check the implementation of various systems.
5. The food safety administrator conducts a food safety inspection at least once a day during the operation and processing period, checks whether there are violations of the system in each position, finds problems, promptly informs the improvement, and prepares food safety inspection records for future reference.
6. The responsible persons and supervisors of each position shall carry out post or department self-inspection every day to guide, supervise and inspect the employees for daily food safety operation procedures and operation specifications.
7. The food safety management organization and the food safety administrator conduct a comprehensive on-site inspection of each catering site 1-2 times a week. At the same time, check the self-inspection records of each department, provide timely feedback on the problem, and propose a deadline for improvement. recording.
8. If the same type of problems found in the inspection has not been improved after the second proposal, it shall be submitted to the higher authorities for handling according to relevant regulations, and the serious market supervision bureau shall handle the matter according to relevant laws and regulations.
9. Set food safety bulletin board at the dining place, actively publicize the construction of integrity, and promptly handle consumer opinions.

Food Safety Inspection System Model Four:

Article 1 In order to ensure the implementation of the "Food Safety Law of the People's Republic of China" and its related laws, regulations, rules, policies and food safety work in the country and the city, according to the "Food Safety Law of the People's Republic of China" and other relevant The system is formulated by laws, regulations and the “Working Rules of the Anshan Food Safety Committee”.
Article 2 The food safety work inspection referred to in this system is an important method for appraisal and assessment of food safety work. It refers to the food safety work inspectors and food safety work inspectors employed by the food safety committees at all levels in accordance with the annual food safety work inspection. Plan to check the food safety work in the area.
Article 3 The food safety inspections of the food safety committees at all levels shall be carried out. The food safety committee offices at all levels shall be responsible for the food safety inspection work and shall formulate an annual inspection work plan, which shall be implemented by the appointed food safety work inspectors and assistant inspectors.
Article 4 The county, district-level and above food safety commissions shall appoint food safety work inspectors to inspect food safety work in the district; the county and district food safety commissions shall appoint food safety work inspectors in townships and villages to assist the region. The food safety work is checked. It should be ensured that there is more than one food safety work inspector or assistant inspector in the village group. The specific situation is determined by the food safety committees at all levels.
Article 5 The food safety work inspectors and food safety work inspectors at all levels shall be uniformly produced by the Municipal Food Safety Commission and shall be numbered uniformly. The appointment letter indicates the inspection area and the scope of inspection work.
Article 6 Food safety work inspectors shall meet the following conditions:
Concerned about food safety work;
Compliance with laws and regulations, with good ideological quality and professional ethics;
Master certain professional and legal knowledge related to food safety supervision and management;
After the food safety inspection post training, and passed the exam.
Food safety assistant inspectors should have the following conditions:
Concerned about food safety work;
Compliance with laws and regulations, with good ideological quality and professional ethics;
After the food safety inspection work training, and passed the examination.
Article 7 The contents of the training and qualification examinations for food safety work inspectors and food safety work inspectors shall be uniformly determined by the Municipal Food Safety Office, and shall be implemented by each county and district. The management of the hiring personnel shall adopt the principle of “who is employed and who is responsible”. The relevant circumstances of the hiring personnel shall be filed with the higher-level food safety office.
Article 8: Rights of food safety work inspectors and assistant inspectors:
Receive training in food safety related laws, regulations and professional knowledge;
Normal work inspection activities and personal safety shall be protected and no one may interfere, obstruct or infringe;
Be commended or rewarded.
Article 9 The food safety offices at all levels shall regularly assess the business level, legal knowledge and work conditions of the food safety inspectors and assistant inspectors employed. In any of the following circumstances, the original appointment authority may be advised to dismiss:
Those who fail to pass the examination;
Persons who fail to accept the designated business training or training exams;
In the food safety inspection work, there are people who violate the law and discipline.
Article 10 The contents of the food safety inspection are divided into two parts: the food safety work inspector inspection and the food safety work inspector inspection.
Food safety work inspector inspection content:
In accordance with the requirements of the "Basic Standards for Food Safety in Anshan City", check the completion of relevant work;
Survey and evaluate the satisfaction of food safety work in the region;
Guide the work of food safety assistant inspectors;
Other content required by the food safety committee at all levels.
Food safety work inspector check content:
Implementation of the “Basic Standards for Food Safety in Anshan City” in the region;
Qualifications of food production and business units, implementation of food safety management system, and environmental sanitation compliance;
The implementation of food safety complaints reporting methods and related channels in the region;
Understand the satisfaction of food safety work in the region;
Other content required by the food safety committee at all levels.
Article 11 The inspection methods for food safety work mainly adopt the methods of clear investigation and unannounced visits.
At the time of the investigation, the letter of appointment should be presented, and the inspection should be carried out. The contents of the inspection should be recorded and reported to the food safety office at the same level and at a higher level.
In the case of unannounced visits, the inspection contents of unannounced visits shall be checked and promptly reported to the food safety office at the same level and at the higher level.
Food safety inspectors and assistant inspectors can also understand the public opinion and public opinion through random sampling questionnaires, visits to management counterparts and business tests, and ensure the smooth implementation of food safety inspections.
Article 12 The food safety offices at all levels shall report the inspection results of food safety work to the people's government at the same level and the food safety office at the higher level, and notify them in the region. The food safety committees at all levels should use the inspection results of food safety work as an indicator for assessing a regional food safety work.
Article 13 The food safety administrations at all levels shall inform the food production and operation units and relevant departments in the region.

Food Safety Inspection System Fan Wenwu:

In order to ensure the health and safety of food and prevent the occurrence of food safety accidents, the Food Hygiene Inspection System of the Food and Beverage Department is now in place, and all employees are strictly observed.
1. Formulate regular or irregular health inspection plans, comprehensive inspections, random inspections, and self-inspections, mainly to check the implementation of various systems.
2. The health management organization of each food and beverage department is responsible for the implementation of the various health inspection systems of the Ministry. Every day during the operation and processing period, at least one health inspection, check whether there are violations of the system in each position, find problems, promptly inform the improvement, and do a good job. Health inspection records are available for reference.
3. The chef and the person in charge of each position and the supervisors should follow the inspection and guidance, strictly follow the hygiene procedures of the employees, and gradually develop good personal hygiene habits and hygienic practices.
4. The hotel quality inspection management personnel and health administrators conduct a comprehensive on-site inspection of each catering site 1-2 times a week, and at the same time inspect the self-inspection records of each department, promptly feedback on the discovery of the problem, and propose a deadline for improvement and make an inspection record. .
5. If the same type of problems found in the inspection has not been improved after the second proposal, it shall be submitted to the relevant departments for handling according to relevant regulations, and the serious food and drug supervision and administration department shall handle the matter according to relevant laws and regulations.

Food Safety Inspection System Fan Wenliu:

1. Equipped with full-time or part-time food safety management personnel, responsible for daily food safety supervision and inspection.
Second, food safety management personnel adhere to the implementation of daily inspection of the health status of various departments, positions and the implementation of the post responsibility system, and registration.
Third, organize a daily health inspection, and the person in charge of the unit organizes the assessment of food safety management personnel every month.
Fourth, each inspection must have a record.
5. If problems are found, someone should follow up and correct them.
Sixth, the inspection content should include the food storage and sales process; the various protective facilities and equipment displayed, the sanitation of the refrigeration and freezing facilities and the sanitation of the surrounding environment.
7. Maintenance records should be provided for damaged sanitary facilities, equipment and tools to ensure normal operation.
Eight, all types of inspection records must be complete, complete, and archived.