生鲜市场仓库管理制度(国外英文资料).docVIP

生鲜市场仓库管理制度 Fresh system market warehouse management system Chapter I General Provisions First, in order to standardize the storage management of fresh sale system, ensure the product quality and food safety Formulate the system. Second, this system applies to the fresh system each sale product enters, saves, delivers the storehouse management. The second chapter is the responsibility and authority of the related department Third fresh sales companies responsible for the management of the companys market warehouse. Fourth each fresh sale company subordinate organization and the related organization are responsible for the warehouse condition examination and approval, the product To ensure the safety of food, such as entry, storage, delivery and aging of goods. Fifth fresh food management department is responsible for the inspection and supervision of the stock management of the market, the quality of inventory products Identify and drive safe handling of abnormal stock. The third chapter: basic requirements of warehouse management Sixth cold storage temperature is less than or equal to -18 (C temperature fluctuation less than 1 DEG C); control in fresh storage temperature 0-4 degrees centigrade, fresh goods storehouse humidity is controlled at 75%-84%. Monthly cold storage at least once defrost and de icing work, In order to ensure the temperature at the same time, the warehouse to make a good record. Seventh, each sales company subordinate units and related organizations arrange special persons to the jurisdiction of the cold storage or fresh Goods warehouse management, in the normal working time every 2 hours to check the temperature and time, and make records, The abnormal situation should be dealt with and reported in time. The eighth base plate to keep clean, no mildew; fresh goods storehouse shall not use wooden plate. Ninth warehouse managers must do a good job in and out of the warehouse product age management, we must establish product production day Date an