12wwert（12wwert）.doc

12wwert（12wwert） I. The system of food safety management personnel 1, formulate the food hygiene management system and the post hygiene responsibility system management measures. 2. Formulate plans for improvement of sanitation facilities in food establishments in this unit. 3, according to the relevant food distribution license management measures, apply for or renew food circulation permit, without food circulation license, shall not engage in food business. Achieve bright card, bright according to management. 4, the organization of food units engaged in food safety related regulations and knowledge training, training qualified persons allowed to engage in food circulation management. 5. Establish and implement the employee health management system. 6, the implementation of the unit food safety law supervision and inspection, summing up and promotion of experience, criticism and incentives to stop illegal activities. 7. Implement food safety standards. 8, assist the food safety supervision and administration institutions to implement food safety supervision and monitoring. Two, employees health inspection system 1, food management personnel must undergo annual health examination, obtain health certificates before they can participate in the work, shall not extend the use of health certificate. 2, food safety management personnel is responsible for organizing the employees of the units health inspection work, establish employees health files. 3, suffering from infectious diseases, dysentery, typhoid, hepatitis and other digestive tract, and people suffering from active tuberculosis, suppurative or exudative skin diseases and other diseases affect the food safety, shall not engage in direct contact with the entrance of food . Three, food raw materials, food additives, food related products, cable ticket acceptance certificate management records system 1, each purchase of food, raw materials, food additives, truthfully record food raw materials, food additives name,