Contents of food safety accident handling management system
First, the main body of food safety management is the relevant government departments for food safety management, mainly including the State Food and Drug Administration, the Ministry of Agriculture, the Ministry of Health, the General Administration of Quality Supervision, Inspection and Quarantine, the State Administration for Industry and Commerce, the Ministry of Commerce, the Ministry of Environmental Protection and other agencies. The State Council establishes a Food Safety Committee.
Second, the objects of food safety management are all aspects related to food, including food production and processing, food circulation and catering services, production and operation of food additives, packaging materials, containers, detergents, disinfectants and products used for food. It focuses on the production and operation of tools and equipment for food production and operation, the use of food additives and food-related products by food producers and operators, and the safety management of food, food additives and food-related products, so as to ensure the safety of public life and property and social interests. Its beneficiaries are the whole society.
Third, the content of food safety management is concentrated on improving the quality of life and ensuring social and public interests. This determines that food safety management is permanent and will be adjusted frequently as society develops.
Fourth, food safety management can only make the food market appear orderly, effective, and controllable through the regulation and control of a series of food safety activities, so as to ensure the safety of the public's personal property and social stability, and promote social stability. economic development.
Other matters of food safety accident handling management system
(1) Food and non-food items should be stored in separate warehouses and should not be mixed with toiletries, daily necessities, etc.
(2) The food warehouse is dedicated and equipped with rat-proof, fly-proof, moisture-proof, mildew-proof and ventilation facilities and measures, and is operating normally.
(3) Food should be classified, placed on shelves, and stored on separate walls and floors. Various types of food should have obvious signs. Foods with peculiar smell or moisture-absorbing food should be stored in sealed containers or in separate warehouses. Perishable foods should be refrigerated or frozen in time.
(4) When storing bulk food, the name of the food, production date, shelf life, name of the producer and operator, and contact information should be marked on the containers and outer packaging of the bulk food.
(five) Establish a dedicated inspection and registration system for warehouse entry and exit, ensure frequent entry and exit, first in, first out, regular warehouse clearance inspections, prevent food from expiration, deterioration, mildew, and insect infestation, and timely clean up food that does not meet food safety requirements.
(6) Food warehouses should always open windows for ventilation, clean them regularly, and keep them dry and clean.
(7) Staff should wear neat work clothes and maintain personal hygiene.
The editor recommends:
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