What is the workshop management system of food enterprises?

1, keep the food workshop clean, clean it every day and wash the floor regularly.

2. Workers must wear work clothes when entering the food processing workshop.

3, other personnel are not allowed to enter the workshop.

4, pilot plant equipment must have someone who's in charge, in strict accordance with the operating procedures to operate the equipment.

5, regular maintenance and overhaul of equipment, to ensure the normal operation of equipment.

6. Flammable, explosive, corrosive and highly toxic raw materials shall not be stored in the workshop. Pay attention to fire prevention and regularly check the fire control facilities.

7. No obstacles shall be placed in all passages and aisles.

8, regularly check whether the anti-theft device is normal.

9. Check whether the water, electricity and gas are turned off and whether the doors and windows are closed when the workshop is shut down.

Operation method, punishment and reward and punishment system of hygiene in production workshop

Objective: To establish the operation method, punishment and reward and punishment system of workplace hygiene.

Scope: All personnel related to production.

Responsibilities: Head of production department, manager, inspector and operator.

Content: 1. Personal hygiene of production personnel

2. Hygienic production process

3. Hygiene of production equipment

4. Hygiene of production environment

5. Hygiene of material transfer

6. Hygiene and management of production tools

7. Personal compliance system of production employees

8. Hygienic requirements for storage of raw materials, paving materials and internal and external packaging materials

9. Hygienic requirements for storage and transportation of finished products

10. Packaging requirements for finished products

1 1. Hygienic management of the factory

12. Punishment system

13. Reward system

I. Personal hygiene of production personnel

1. Personal wear: employees should cultivate good personal hygiene habits and require frequent nail cutting and bathing. Personnel who come into direct contact with raw materials, semi-finished products and finished products are not allowed to wear earrings, rings, bracelets, necklaces, watches and mobile phones. They are also not allowed to wear makeup, dye their nails and wear perfume.

2. Personnel going in and out: entering the workshop must go through the dressing room to wash hands, disinfect and change clothes. Wear work clothes, hats and shoes designated by their respective posts, and do not wear slippers to enter the post for operation. Work clothes should cover the coat, hair should not be exposed outside the hat, and hands should be washed clean.

3. It is not allowed to wear work clothes to go to the toilet or go out of the workshop (such as touching stolen goods, going to the toilet, smoking and eating). You should disinfect your hands again, and then you can wear work clothes to enter the post.

Smoking, eating and bringing personal belongings into the workshop are not allowed.

5. Personal daily necessities, such as clothing, food, tobacco and alcohol, cosmetics, etc. , shall not be brought into or stored in the production workshop.

6. Don't wear work clothes and work shoes to enter the toilet or leave the production and processing places.

7. Other personnel (including visitors) entering the production and processing workshop shall abide by these regulations.

Two. Hygiene in production process

1. The production workshop must carry out hygiene inspection before production operation. The qualified contents include: the floor and walls are clean, the doors and windows are clean and dust-free, the sink and floor drain are unobstructed, there are no residual stains, oil stains and sundries on the surface of the equipment, and there is no batch of surplus materials in the operation room.

2. Operators must dress according to the cleanliness level of the production area, and it is forbidden to directly enter each operation room without going through the dressing room.

3. When cleaning the equipment, it is forbidden to overflow the workshop to prevent cross-operation pollution.

4. All kinds of materials entering the production area must be unpacked, cleaned and wiped at the designated place before entering.

5. The production tools entering the production workshop must be strictly clean.

6. Before feeding, carefully check whether the equipment has been cleaned and whether there is any surplus material from the previous batch. If there is, it must be cleaned again, and the equipment and management roads can be disinfected before feeding.

7. After feeding, the packaging of raw and auxiliary materials should be cleaned and recycled in time, and it is not allowed to be misplaced.

8. According to the sequence of production technology and the characteristics of products, the pretreatment of raw and auxiliary materials, the processing of semi-finished products, the cleaning and disinfection of packaging materials and containers, the packaging and inspection of finished products and the storage of finished products are set up respectively to prevent cross-contamination of the previous and subsequent processes.

9. Employees must fill in the original production records carefully, and shall not alter them at will, and keep them properly. With the progress of technology, they will gradually move to the next process. After each batch of products is produced, the records will be submitted to the Quality Management Department for filing.

10. In the production process, the inspection department should conduct sampling inspection on semi-finished products at any time, and carry out quality control to prevent foreign body pollution in production.

Three. Hygiene of production equipment

1. Before feeding, carefully check whether the equipment has been cleaned and whether there are any remaining materials from the previous batch. If so, be sure to wash it again, and the equipment and management roads can be disinfected before feeding.

2. When taking over, we should make a healthy handover, and those who are unqualified will not take over. Hygiene requires that there is no water on the ground, no dead angle, no dust on the equipment, and tools and appliances are placed at fixed points.

3 production equipment, tools, containers, etc. Thoroughly clean and disinfect before and after use. When maintaining and inspecting equipment, food shall not be contaminated.

Four. Hygiene of production environment

1. Clean and disinfect the production site, corridor and dressing room. According to the regulations, make the inner surface clean and complete. Doors, windows, all kinds of pipes, lamps and other facilities. The joint between the wall and the ground should be kept clean and free of dust.

2. Strictly control the number of people entering the production workshop. Only operators and approved personnel in this area of the production workshop can enter; Close the door of the operation room when working, and try to reduce the number of access. Temporary outsiders should be guided and supervised, and those who enter the clean room should be registered.

3. During the production operation, the actions should be steady, light and few, and no actions irrelevant to the operation and unnecessary conversation should be done.

4. Everything in the production area should be fixed, fixed and unnecessary.

5. Do a good job in health handover when taking over, and those who are not qualified in health will not take over. Hygiene requires that there is no water on the ground, no dead angle, no dust on the equipment, and tools and appliances are placed at fixed points.

6. The workshop is equipped with an exhaust fan, which is ventilated as required during operation to ensure the humidity and ventilation of the workshop.

7. The clean room has ultraviolet disinfection lights and screens, and it can only be operated when the lights are turned on 30 minutes in advance.

8. The workshop production area should be thoroughly cleaned and disinfected once a week, and the walls, floors, equipment and pipelines should be thoroughly scrubbed and disinfected.

9. Regularly check doors and windows, sewers, sewage pipes and other insect-proof, fly-proof and rat-proof devices.

10. Workshop lighting must comply with the relevant provisions of the Food Sanitation Law on workshop lighting to ensure bright, safe, dust-free and pollution-free.

1 1. The floor drain shall be clean, clean and covered.

12. The facilities such as hand washing pool, utensils and sanitary ware washing pool should be kept clean inside and outside, free of dust, stains and water marks.

13. Wastes generated in the production process should be put into containers or bags that do not produce dust in time, sealed and stored in designated places. The containers or bags used in the production area should be dismantled in time when producing solids, and should be used once.

14. The production area cannot be continuously produced for 24 hours, so enough time should be set aside for cleaning and disinfection every day. When changing varieties, it is necessary to ensure sufficient intermittent, cleaning and disinfection time.

Verb (abbreviation of verb) Hygiene of material transfer

1. The raw materials, auxiliary materials and packaging materials used in the production process can only be used after inspection, and the packaging materials must be thoroughly cleaned and disinfected before use.

2. In the process sequence, all kinds of raw materials, auxiliary materials and packaging materials should be placed separately to prevent cross-contamination between the previous and subsequent processes.

3. All kinds of materials must be unpacked, cleaned and wiped at the designated place before entering the production area.

4. Documents, pens, etc. It should be cleaned.

Hygiene and management of production tools of intransitive verbs

1. All items in the production area should be orderly, quantitative, fixed and unnecessary.

2. All utensils, containers, equipment, tools, tables, chairs, cleaning tools, etc. in the production area are made of materials that do not fall off, are easy to clean, are easy to disinfect, do not rust and do not produce bacteria, and do not use bamboo, wood, pottery, iron and other materials easily. It is not easy to use equipment such as racks and cabinets that are not easy to clean, sag or protrude.

3. The cleaning tools used should be cleaned, disinfected and dried in time, and placed in a well-ventilated designated position. Before and after use, check whether the mop and rag will shed fibers. Don't confuse tools from different production fields.

4. Production means of transport should meet the hygiene requirements, and should be equipped with facilities such as rain-proof, dust-proof, cold storage and heat preservation according to product characteristics.

5. The tools used in the production area shall be kept by special personnel, and the tools used in the area shall not be scattered out of the area at will, and foreign production tools shall not enter the production area.

Seven. Personal compliance system of production employees

1. Smoking, eating and personal belongings are not allowed to enter the workshop.

Don't sleep, play, run or play in the workshop.

3. When the production personnel make mistakes, anyone has the right to blame and correct them immediately.

4. Employees are forbidden to answer the phone in the production area and leave the production area when necessary.

Eight. Hygienic requirements for storage of raw materials, paving materials and internal and external packaging materials

1. Raw materials, paving materials, internal and external packaging materials should be stored in a cool and ventilated place. The ground should be flat and have a certain slope to facilitate cleaning and drainage. Rotten, deteriorated, moldy and smelly raw materials and paving materials should be removed in time. Processed according to the specified method to prevent food and other raw materials and pavements from being polluted.

2. All kinds of cold storage should be stored under the specified temperature and humidity according to different requirements.

3. The storage places and warehouses of raw materials, paving materials, internal and external packaging materials should have facilities such as rat prevention, insect prevention and fire prevention.

4. The raw material storage yard and warehouse should be managed by designated personnel, and a management system should be established to regularly check the quality and hygiene, and clean, disinfect and ventilate on time.

5. All kinds of raw materials, paving materials, internal and external packaging materials should be stored in batches according to varieties. Each batch of raw materials, paving materials and internal and external packaging materials should be clearly marked, and raw materials and paving materials that affect each other's flavor should not be stored in the same warehouse.

6. Raw materials, paving, internal and external packaging materials should keep a certain distance from the ground, walls and roofs, and there should also be an appropriate distance between piles.

7. First in first out, timely eliminate raw materials, paving materials and internal and external packaging materials that do not meet the quality and hygiene standards to prevent pollution.

Nine. Hygienic requirements for storage and transportation of finished products

1. The packaged finished products after inspection shall be stored in the finished product warehouse. Store by variety and batch to prevent confusion. The finished product warehouse shall not store toxic and harmful substances or other perishable and flammable substances.

2. When the finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. It is necessary to set aside passages to facilitate the passage of people and vehicles; To be equipped with temperature and humidity monitoring device, check and record regularly.

3. There should be facilities to prevent rats and insects, and regular cleaning and disinfection should be carried out to maintain hygiene.

4. Means of transport (including various containers) shall meet the hygiene requirements. According to the product characteristics, it should be equipped with rain-proof, dust-proof, cold storage, heat preservation and other facilities.

5. The transportation operation should avoid strong vibration and impact, handle with care to prevent damage to the appearance of finished products, and should not be mixed with harmful substances. After the operation, the handling personnel should leave the work site immediately to prevent food contamination.

X. Requirements for packaging finished products

1. The packing weight shall be determined according to the customer's requirements, and the negative deviation of weight shall not exceed 2% of the net weight.

2. The label and identification of packaging should be based on the requirements of customers, and each product should have a fixed label and identification.

3. The internal and external packaging materials of the package should be clean, tidy and undamaged. If it is recycled, it should be marked.

4. The pockets in the inner package of the product should be tightly sealed, and the labels should be pasted correctly, without being skewed or wrinkled.

5. The product identification shall indicate the product name, specification, batch number and production date. If customers have special requirements, they should be customized according to customer requirements.

6. After each packaging, five products shall be randomly selected for inspection before warehousing.

7. Pay attention to personal hygiene and operating specifications when packaging, and close the doors and windows connected with the outside world to prevent convection with the outside air.

XI。 Factory hygiene management

1. Repair and maintenance

2. Cleaning and disinfection work

3. Pest control and pest control management

4. Management of toxic and harmful substances

5. Management of feeding animals

6. Sewage and sewage management

7. Management of by-products

8. Management of sanitation facilities

Answer: Sanitary facilities such as hand washing disinfection pool, shoe disinfection pool, dressing room, shower room and toilet should be managed by special personnel, and a management system should be established. The responsibility lies with people, and they should always be in good condition.

9. Management of work clothes

Answer: Work clothes include work clothes, trousers, hair caps and shoes. Some processes should also be equipped with masks, aprons, sleeves and other health protection products.

b； Work clothes should have a cleaning system. All employees who come into direct contact with food must be replaced every month. Others should also change them regularly and keep them clean.

10. Health management

a； All food factory staff should have a health check-up at least once a year, and those who have not obtained the health check-up certificate issued by the health supervision institution shall not engage in food production.

B: People who have direct contact with imported food must also undergo fecal culture and viral hepatitis test.

Twelve. Punishment system

1. The consequences for product quality, machinery and equipment, raw materials for production, etc. If the production personnel do not comply with the operating standards, the specific punishment decision shall be made according to the specific circumstances.

2. For the production employees who violate the personal hygiene of production personnel, the hygiene of production equipment, the hygiene of production environment, the hygiene of material handover, the hygiene management of production tools and the personal compliance system of production employees, and have not caused serious consequences, take the following punishment measures:

A: The total fine is between 5 and 50 yuan.

b； For the same mistake made by the same employee on the same day, take the first punishment and then make it again. If the attitude is very cooperative and you can recognize your mistakes, you don't need to be punished. If the attitude is uncooperative or even bad, the punishment shall be doubled according to the specific circumstances.

C: Retraining, persuasion, warning, criticism and other means will be given for the first mistake in the month, 5-30 penalties will be given for the second mistake, and 30-50 penalties will be given for the third mistake. And attitude to cooperate, can recognize their mistakes, immediately correct, for uncooperative attitude, or even bad, depending on the specific circumstances will be doubled punishment.

D: Production management personnel (mainly front-line), when they see the illegal operation, refuse to correct it, and take the lead in the normal operation, and deduct 5% of the total wages.

Thirteen. excitation system

1. Employees who observe production and operation for one month can get 50- 100 reward.

2. Employees who have not violated the rules for three consecutive months can be rewarded with 50- 100.

3. The reward is nominated by the production manager (in principle, only two people will be rewarded in January) and signed by the general manager as an important assessment standard for improving personal salary and accepting company training and promotion.