Food safety management system text

Food safety management system textIt is to formulate food hygiene management system and post hygiene responsibility management measures. The free version of the food safety management system text is provided by Huajun Software Park for free download. The source file is in docx format, which is convenient for users to edit by themselves. For more free downloads of food safety management system texts, please pay attention to Huajun Software Park.

Food safety management system text and certificate request system

(1) Strictly examine the licenses of suppliers (including sellers or producers who directly supply goods) and food certification documents.

(2) For purchased food, obtain and carefully inspect the supplier’s business license, production license or circulation license, relevant quality certification certificates indicating that the food has passed relevant quality certification, valid commodity inspection certificates for imported foods, and national regulations that shall Inspection and quarantine certificate for food that has passed inspection and quarantine. The above-mentioned relevant supporting documents shall be requested for inspection when purchasing the food for the first time within the validity period.

(3) When purchasing food, ask for a formal sales invoice issued by the supplier; or ask for a sales voucher with the supplier's seal or signature in accordance with relevant national regulations, and keep the real address and contact information; the sales voucher should be recorded Food name, specifications, quantity, unit price, amount, sales date, etc.

(4) The business license (identity certificate), production license, circulation license, quality certification certificate, commodity inspection certificate, inspection and quarantine certificate, quality inspection report and sales invoice (voucher) required and inspected shall be based on the name of the supplier. Or food types should be sorted and filed for future reference. Relevant files should be properly kept and the storage period should be no less than 2 years from the date of purchase of the food.

Food safety management system text inspection and recording system

(1) Each time you purchase food, record the name, specifications, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc. of the food truthfully.

(2) Use various methods such as account book registration, document pasting and filing to establish a purchase ledger. The food purchase ledger should be properly kept, and the storage period should be no less than 2 years from the date of purchase of the food.

(3) Food safety management personnel regularly review the purchase ledger and inspect the storage and quality status of food. Foods that are about to reach their shelf life should be marked prominently in the purchase ledger, and the food should be displayed in a centralized manner or provide eye-catching reminders to consumers. For food that has exceeded the shelf life or is spoiled, spoiled, or of substandard quality, sales should be stopped immediately, removed from the counter and destroyed, or reported to the industrial and commercial administration for handling in accordance with the law. The handling of the food should be truthfully recorded in the purchase ledger.

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