Food process control requirements

food process control requirements _ food production process control system

food production process control system article 1 the factory environment, production sites, equipment and facilities of food enterprises shall be kept clean and hygienic, and conform to the requirements of the General Hygiene Standard for Food Enterprises.

Article 2 An enterprise shall be equipped with full-time or part-time health management personnel to conduct self-inspection on the internal environment of the factory, the cleanliness and hygiene conditions of the production sites and facilities at regular intervals, and keep self-inspection records; Article 3 An enterprise shall regularly maintain, clean and disinfect the necessary production equipment and facilities, and keep records. At the same time, it shall establish and keep records of stopping production and resuming production, and safety control records of production equipment and facilities when resuming production. Article 4 An enterprise shall establish a traceability system for the production process of products, and establish and keep production feeding records, including the feeding type, product name, production date or batch number, used quantity, and the flow records of unique labels between processes, so as to facilitate the traceability from finished products to raw materials; Article 5 An enterprise shall establish and keep the control of key control points in the production and processing process, including necessary semi-finished product inspection records, temperature control, workshop cleanliness control, etc. Article 6 Cross-contamination of people and logistics, raw materials, semi-finished products and finished products should be avoided at the production site of an enterprise, and the equipment and facilities should be transported normally. The personnel on site should be provided with health protection.

article 7 enterprises shall not use non-food raw materials, recycled food and expired and deteriorated food to produce processed food in the production process, and shall not abuse food additives.

article 8 enterprises shall establish production records. article 9 the labeling contents of processed foods produced by enterprises shall conform to the matters stipulated by laws, regulations, rules and food safety standards.

article 1 an enterprise shall establish a sales account. The enterprise shall establish and keep a sales account for each batch of products sold, including product name, quantity, production date, production batch number, name and contact information of the buyer, sales date, shipment date, place, inspection certificate number, delivery control, carrier and other contents.

article 11 an enterprise shall take the initiative to collect the information on enterprise-related food safety risk monitoring and evaluation found inside the enterprise and distributed by the state, and make a response, and at the same time, establish and keep relevant records.

article 12 an enterprise shall establish food quality and safety files, and keep the purchase and sale records, production records and inspection records of the enterprise and other materials related to food quality and safety. Enterprise food quality and safety archives shall be kept for 3 years.

2 food process control requirements _ food production process control system

production process control system 1. Purpose: To strictly control the food processing and production process, ensure food production safety, and ensure the health and life safety of consumers, this system is specially formulated.

ii. scope: all production-related links of the company shall abide by this system.

III. Contents: 1. The raw materials and auxiliary materials shall be required to have certificates. Processing water (ice) must meet the national sanitary standard for drinking water.

2. Food production must conform to the principles of safety and hygiene, and the monitoring of key processes must be recorded.

3. Raw materials, semi-finished products and finished products should be stored separately, and containers and means of transport should be disinfected separately in time.

4. Non-conforming products and landing products should be collected and treated at fixed points respectively.

5. Sanitation and disinfection must be carried out before and after work.

6, food packaging materials must meet the hygiene standards, storage room clean, dry and ventilated, and shall not be polluted.

7. The warehouse shall meet the storage requirements, be kept clean, be disinfected regularly, and have mildew-proof, rat-proof and insect-proof facilities.

8. There is an inspection department with corresponding inspection instruments and equipment; Inspect raw and auxiliary materials, semi-finished products, finished products and production processes.

1) Environmental sanitation control A. Minimize the threat of rats, flies, mosquitoes, cockroaches and dust to the sanitary quality of products.

B, keep the company area clean, eliminate places where pests gather and breed, and regularly control pests in green belts and sewage discharge areas.

C, drugs are not allowed to be used to kill rats at the processing site, but methods such as rat traps and rat glue are used.

2) Hygienic control of raw materials and auxiliary materials: A. Hygienic control of raw materials and auxiliary materials, analysis of possible hazards, and adoption of reasonable and effective control methods.

The additives used in the production process must meet the national hygiene standards, and the products are produced by legally registered production companies.

B, for the tools and instruments used in the processing, the containers in contact with the products shall not directly contact the ground; Instruments with different processes and uses should be distinguished to avoid mixing.

3) Hygienic control of workshops, equipment and tools: A. Strictly carry out daily cleaning and disinfection of production workshops, processing equipment and tools.

B, a lockable storage room for chemicals (detergents, disinfectants, etc.) is specially set up in the workshop, and a special person is responsible for keeping, distributing, collecting and registering. Chemicals should be marked with obvious signs.

4) Hygienic control of storage and transportation: A. Clean the warehouse of stored food regularly, keep the warehouse hygienic, and sterilize it regularly.

B, the products in the warehouse should be neatly stacked, with clear batches, and the prepared land should be kept away from the wall.

C, the products in the finished product warehouse should be stacked according to the product variety, specifications and production time.

D, food transport vehicles must be kept in a good clean and hygienic condition, and equipped with necessary venues, facilities and equipment for cleaning and disinfection of transport vehicles.

5) personnel hygiene control: a, the personnel who come into direct contact with food should have a health check-up at least once a year, and it is necessary to have a temporary health check-up. The new employees can only take up their posts after passing the medical check-up.

B, production and inspection personnel must undergo necessary training, and can only take up their posts after passing the examination.

C, production inspectors must maintain personal hygiene, and do not bring anything unrelated to production into the workshop.

D clean work clothes, hats and shoes must be worn when entering the workshop.

E, anyone who suffers from diseases that hinder food hygiene must be transferred from production, processing and inspection posts, and can only be re-employed after recovering and passing the physical examination.

F, anyone with the following diseases will be transferred from the post of processing inspection:-viral hepatitis; -active tuberculosis; -Enterotyphoid fever and carriers of enterotyphoid fever; -bacillary dysentery and dysentery carriers; -suppurative or exudative desquamation dermatosis; -people with open wounds on their hands that have not healed.

G, before entering the workshop, the processing personnel should wear special clean work clothes, change their work shoes and boots, wear tea hats, and their hair should not be exposed.

H, personal articles unrelated to work are not allowed to be brought into the workshop, and no makeup, jewelry and watches are allowed.

I. Wash hands and disinfect carefully before work. Food process control requirements _1 food management process and control system

This system is formulated to ensure the food safety in school canteens, and to reduce food safety hazards during food management and control.

1. Management of canteen premises, facilities and equipment 1. The canteen should be kept clean and tidy, free of flies, dust and cobwebs, and the floor should not be cleaned after the tableware is set or when there are teachers and students eating.

2. After eating, the ground should be free of food residue and other garbage, and there should be no sewage in the potholes on the ground, and the bucket should be covered. There is no blockage inside and outside the pool, sewage trench, etc., and the stove and operation desk should be clean and tidy.

3. The facilities and equipment of the school canteen are reasonably arranged, with relatively independent food storage rooms, food processing and operation rooms, food sales places and staff dressing rooms, and adequate lighting and ventilation. Effectively prevent flies, mice, cockroaches, etc.

4. Equipment and facilities such as food processing, storage, display, disinfection, cleaning, heat preservation, cold storage and freezing shall be regularly maintained, measuring instruments shall be calibrated, cleaned in time, and disinfected when necessary to ensure normal operation and use.

2. Health and training of employees 1. When recruiting employees, the canteen should understand their conduct and mental health, and those who have obvious conduct problems or mental health problems cannot be hired.

2. The school must carry out health examination for the employees in the canteen every year, and the new and temporary food production and marketing personnel must carry out health examination and obtain valid health certificates before they can work.

3. The school is not allowed to work in the canteen for those who suffer from digestive diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food safety. 4, the school found that employees have cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene, should immediately leave their jobs, to find out the cause, eliminate diseases that hinder food hygiene or cure, before re-employment.

5. The school requires employees to have good personal hygiene habits. You must wash your hands with soap and flowing water before work, after handling food raw materials and after defecation, and wash your hands and disinfect them before touching direct food; Wear clean work clothes and hats, and put your hair inside the hats; Do not leave long nails, apply nail polish or wear rings to process food; Do not smoke in food processing and sales places, and wear a mask when selling rice.

3. food procurement acceptance 1. make a food procurement plan. Determine the variety, brand and quantity of food to be purchased.

2. select suppliers. It is necessary to carefully check the supplier's main qualification certificate to ensure the legitimate source of food.

3. sign a supply contract. Sign a supply contract with suppliers to clarify the rights and obligations of both parties, especially the responsibilities and obligations of both parties in case of food quality problems.

4. Ask for information about food. Ask the supplier for qualification certificate (food production or business license, business license) and product inspection certificate (raw meat and poultry should have animal quarantine certificate [product B] and meat quality inspection certificate); If purchasing from fixed suppliers (including self-employed households), the qualification certificate and each supply list of the retained suppliers shall be checked; Purchasing from legal supermarkets and farmers' markets must keep a shopping list; If centralized disinfection tableware is used, the supplier's business license and disinfection certificate shall be obtained. If the certification materials are photocopies, it is advisable to have the supplier's seal and red seal or signature for confirmation.

, adopt scientific and technological means such as scanning, photographing, data exchange and spreadsheet to establish supplier files for future reference.

5. Check the food. When conditions permit, set up a food testing room to test the food provided by the supplier and make detailed records. Notify the supplier to return the unqualified food after inspection.

6. Record the purchase account of each batch in detail, and keep the account for two years.

4. Food transportation 1. When transporting food, the transportation tools and containers should be clean and hygienic, and raw and cooked should be separated. During transportation, flies, dust and food pollution should be prevented.

2. Pay attention to hygiene when loading and unloading the purchased food, and do not directly contact the food with the ground.

3. Bulk food for direct entrance shall be shipped in closed containers. Food directly imported shall not be stacked on the ground or mixed with food raw materials and semi-finished products that need to be processed to prevent food directly imported from being polluted.

5. Food storage 1. Due to the large number of students dining at school, fresh food can be bought and used immediately, and small quantities of food can be stored in food storage warehouses for a short time.

2. Record food warehousing information in detail. Food warehousing should record the name, trademark, manufacturer, purchase date, production date, shelf life, purchase quantity, supplier name, contact number and other information in detail.

3, according to the requirements of food storage. Food should be stored 15 cm (at least) away from the wall and the ground, according to the order of storage, production date, classification, racking, raw and cooked separately, neatly placed and listed for storage. It is strictly forbidden to store foods that are spoiled, smelly, polluted or have exceeded the shelf life.

4. Bulk food for direct entrance should be stored in closed containers. Indicate the name, production date, shelf life, producer name and contact information of the food at the storage location.

5. The flow direction of goods should be recorded in detail when the food leaves the warehouse. Establish a stock-out account, and record relevant information in detail for inspection. The retention period of the account is two years. 6. Check the food in stock every day. If food is found to be rotten, deteriorated, or beyond the quality guarantee period, it should be cleaned up immediately.

7. Check the hygiene of the warehouse once a week. Ensure that the warehouse is well ventilated, clean and tidy, and meet the requirements of food storage.

8. Set up a special warehouse or container for storage of spoiled food. Do not mix with qualified food to avoid pollution.

VI. Food Cooking and Processing 1. After receiving the food, the employees in the canteen first carry out sensory acceptance, and if they find that the food is rotten, deteriorated, and exceeds the shelf life, they should immediately clean it up; At the same time, do a good job of rough machining.

2. The quality of water used for food processing should comply with GB5749 "Hygienic Standard for Drinking Water of the People's Republic of China".

3. Special provisions for vegetable cleaning: after vegetables are taken out of the warehouse, they are roughly treated to remove dirt and impurities, and then they are soaked in the soaking pool for more than 3 minutes, and then they are tested with test paper (the soaking time is recorded by the handlers) before being cleaned for later use.

4. Strictly implement the system of separating raw meat from cooked meat, and the processing of raw meat raw materials must use special meat table and equipment. Set up special desks and tool storage cabinets for raw and cooked food, and keep them for use respectively.

5. The washing, cutting and processing of food must adopt the cooking procedure of "one washing, two soaking, three scalding and four frying", and the processed food must completely meet the food safety requirements and ensure no pollution.

6. When cooking and processing food, it must be thoroughly cooked to meet food safety standards. The central temperature of large pieces of food that need to be cooked and processed shall not be lower than 7℃.

7. Processed cooked products are stored separately from food raw materials or semi-finished products, and semi-finished products are stored separately from food raw materials to prevent cross-contamination.

8. Generally, food should be stored at a temperature higher than 6℃ or lower than 1℃ after cooking until it is sold, if it is stored for more than 2 hours. 9, each meal of vegetable rice should take not less than 15 grams of samples in accordance with the provisions, retained in refrigeration equipment for more than 48 hours, for inspection.

seven, food catering sales 1, make full use of the "three defenses" facilities, keep the dining room clean and sanitary, and give play to its cleaning function for tableware, containers and utensils.

2. Before entering the pantry, the staff should dress neatly. After disinfection, they should wear disposable gloves and masks before distributing meals.

3. The staff should not cough or sneeze at the finished food during operation, no.