Question 1: How to describe the product production and warehousing process of a food company? The following is our company's process, for reference only

Management Responsibilities

File name: Finished product warehousing and shipping management procedures

Document number: Storage and Transportation-2-C-001

Document version: 1.2

Developing department: Storage and Transportation Department< /p>

Confidentiality level: General

Release date: January 10, 2012

Finished product warehousing and shipping management procedures

1. Purpose :

In order to ensure that the quantity and quality of the company's finished products meet customer requirements, reduce the generation of sluggish and scrapped products, ensure that the accounts are consistent, and use reasonable handling methods to ensure that the finished products not damaged.

2. Scope:

Applicable to various finished products produced by our company.

3. Definition:

None.

4. Rights and responsibilities:

4.1 Production plant: Responsible for handling warehousing procedures.

4.2 Storage and Transportation Department: Responsible for the collection, transportation and storage of finished products, warehouse entry and exit, accounting, inventory, shipment, and warehouse return procedures.

4.3 Quality Assurance Department: Responsible for finished product inspection and return determination.

4.4 Sales Management Department: Responsible for order processing, opening sales orders, scheduling business units, and project shipment plans.

5. Content:

5.1 Flow chart: see attachment.

5.2 After the finished products in the production factory pass the on-site quality assurance inspection and are marked, the production factory will be notified to go through the procedures for warehousing the finished products. After receiving the notification, the production plant will fill in the [Finished Product Warehousing Form].

5.3 Shipping requirements/defective returns/customer returns/inventory discharging account/record entry operations:

5.3.1 The finished product warehouse management of the storage and transportation department is issued according to the sales management For the [delivery order] preparation, the goods can be released for shipment only after they pass the quality assurance inspection and are posted as "unrestricted" in the electronic system (posted by the quality assurance personnel).

5.3.2 When the storage of finished products exceeds the 2-month period (note: this is not applicable for packaging products), the warehouse management will notify the quality assurance for re-inspection. If there are any problems, the quality assurance will notify the finished product Warehouse management will handle the unqualified products according to the control procedures.

5.3.3 When filling out the [delivery form] for sales management, you must fill in the detailed and correct name of the finished product, specifications, customer name, quantity, and vehicle number.

5.3.4 The warehouse keeper should log in to the electronic system for shipment when the shipment is completed.

5.3.5 When the warehouse manager handles a customer's return, it should be noted in the form of a voucher for the returned material.

5.4 Warehouse accounting processing:

5.4.1 Warehouse account: [Finished product warehouse receipt] One copy each for the production unit, warehouse and financial department.

5.4.2 Outbound account: [Finished Product Picking List] The picking unit, one copy each for the warehouse and the financial department.

5.4.3 [Delivery Order] One copy each for finance, warehouse, return order, customer, and carrier.

5.4.4 Warehouse management should establish electronic system accounts every day.

5.5 Usability assessment: When the finished product is found to have damaged packaging or loss of functionality, the quality assurance personnel will be notified for inspection. If the quality assurance supervisor determines that the product has deteriorated and failed, it will be dealt with according to the non-conforming product control procedures.

5.6 Handling of non-conforming products:

5.6.1 During the monthly inventory check, use the [Inventory Detailed List] and compile statistics into the [Finished Products Abnormal Inventory Table] to list the non-conforming products. Name, quantity, and indicate the total storage period of the finished product in the warehouse in the remarks column, and submit it to the manufacturing unit and the quality assurance department supervisor for an effective decision and submit it to the general factory director for approval.

5.6.2 After the inventory, the [Inventory Detailed List] and other accounting data should be consistent with the [Electronic System Accounting] data. If there is a discrepancy, the inventory will be re-executed for a single issue until the cause is identified and dealt with.

5.6.3 The names and quantities of the inventory items should be summarized and recorded, and submitted to the Finance Department for audit.

5.6.4 The handling of non-conforming products shall be carried out in accordance with the non-conforming product control procedures.

5.6.5 Finished products returned by customers shall be handled in accordance with the non-conforming product control procedures.

5.7 Handling and Storage

5.7.1 Except for finished products in barrels (iron drums, plastic drums), which can be placed on the ground, finished products in other packages must be placed on the ground. Store on pallets or iron racks to prevent moisture from affecting quality. Finished products must be neatly arranged for easy access. The stacking height limit is calculated based on the ground level, and the principle is that it does not touch the floor and does not cause damage to the product. The storage environment should be ventilated, dry, protected from light, rodent-proof, rain-proof, and sun-proof. Store at the required temperature and humidity to prevent finished products from deteriorating.

5.7.2 Each pallet should have a [finished product/semi-finished product identification card] indicating the name, quantity, specification, and storage date of the finished product to facilitate identification and inventory by warehouse management personnel.

5.7.3 Tools for transportation can be trailers, trolleys, forklifts, etc., but the following regulations must be paid attention to when using the tools:

After use, the transportation tools should be placed in designated The location should not be placed randomly.

5.7.4 Finished products are stored according to areas,...>>

Question 2: For food processing procedures, it is recommended to register a food company and trademark, and then find a factory. Apply for a production license, package according to standards, and promote sales, but the cost is relatively expensive

Question 3: What procedures are needed to produce new food 1. Register a company, apply for: business license, organization code, Tax registration certificate

2. Apply for a production license, both QS

If the first item is already available and you are just adding new products, then add another QS. If the QS belongs In the same category, items can be expanded.

Question 4: What are the basic requirements for the processing technology and processes of food production and processing enterprises? According to the relevant provisions of the "Implementation Opinions on Strengthening Food Quality and Safety Supervision and Management", the setting of food processing process flow should be scientific and reasonable. The production and processing process should be strict and standardized, and necessary measures should be taken to prevent cross-contamination of raw food and cooked food, raw materials and semi-finished products. Processing technology and production processes are important links that affect food quality and safety. Improper process control will have a significant impact on food quality and safety. For example, the soy milk poisoning incident among students in Jilin City in 2001 was because the production company changed the process parameters without authorization and lowered the sterilization temperature from 82oC to 60oC. This not only failed to achieve the sterilization effect, but also promoted the growth of bacteria, directly causing the microbial indicators to exceed the standard. , causing a large number of students to be poisoned.

Question 5: What is the process for applying for a food production license? The procedure is very simple. Prepare the application materials in accordance with the implementation details of the production license for the specific product---submit the application to the local Quality Supervision Bureau---the provincial bureau will decide whether to accept the application within a certain period of time. If it is accepted, it will be issued to the enterprise. Administrative acceptance notice----They will issue the on-site review schedule one week in advance---on-site review---sampling for qualified review---sample testing qualified, on-site review and rectification passed---reported to the provincial bureau--- -Determine whether to issue a certificate----compliance, issue a certificate

During this period, the company must prepare many things, such as: basic production equipment, testing equipment, technical personnel, core product process documents, quality manuals, A series of preparation processes such as management system documents and on-site organization. For details, you can go to the forum of the Enterprise Consulting Certification Network. Or directly ask the professional consulting company in the forum, I hope it can be helpful to you.

Question 6: Food Production Process Quality Management System General Standards for Quality and Safety Management of Food Production Enterprises (Trial)

Chapter 1 General Principles

1. For further implementation The safety management responsibilities of processed food production enterprises in the province, standardizing production and processing behaviors, and ensuring the quality and safety of processed foods are based on the "Food Safety Law of the People's Republic of China" and the "Implementation Regulations of the Food Safety Law of the People's Republic of China" This specification is specially formulated by laws and regulations such as "General Hygiene Standards for Food Enterprises" (GB14881) and other relevant standards.

2. This specification applies to processed food production enterprises in Fujian Province (hereinafter referred to as enterprises). The quality and safety management of small food production and processing workshops can be implemented by reference.

3. Enterprises should strengthen self-discipline, continuously strengthen awareness of responsibility, legality and safety, establish and improve food safety management systems, implement the requirements of this specification, and ensure food safety.

4. On the basis of this specification, enterprises can further supplement and improve it according to their own actual conditions to form their own food safety management system, the content of which should include but not be limited to the requirements of this specification.

5. Enterprises can reasonably divide labor and determine the cleaning and disinfection, inspection of purchased materials, use of food additives, production process management, and factory delivery in this specification based on their actual conditions such as scale, product category, organizational structure, and staffing. Responsible departments and personnel for inspection, registration and preservation of ledger records and other related work to ensure that they are implemented in place.

6. Enterprises can appropriately adjust various recording forms according to product categories, quality control requirements and other actual conditions, but they should reflect the content and elements required in the recording forms of this specification.

7. Enterprises are encouraged to use advanced technical means to record the matters required by this specification.

Chapter 2 Factory Area Hygiene Requirements

1. There must be no smoke, dust, harmful gases, radioactive substances and other diffuse pollution sources in the factory area, and there must be no place where insects breed in large numbers (such as Garbage dumps, livestock sheds, sewage ditches, etc.).

2. The main road surface in the factory area should be made of concrete, asphalt or other hard materials that are easy to clean. The road surface should be smooth, free of water and dust, and other *** floors should be greened.

3. The factory area should be reasonably laid out, and the production area and living area should be strictly distinguished and effectively isolated. Poultry and livestock are not allowed to be raised in the production area.

4. The sewage (water) pipes should be smooth, and the garbage and sewage collection facilities in the factory area should be closed and cleaned regularly to prevent mosquitoes and flies from breeding and gathering, and not emitting odors.

5. The factory area should be kept clean and hygienic. Garbage and dirt should be stored at designated locations and cleaned on a daily basis.

6. The factory area should be dewormed regularly or when necessary to prevent the gathering and breeding of rats, mosquitoes, flies, insects, etc. Where it has occurred, measures should be taken to control and eliminate it to prevent its spread and avoid contaminating food.

7. When using various pesticides or drugs, measures should be taken to prevent personnel poisoning and contamination of food, equipment, and tools.

8. There should be records for cleaning the factory environment (see Table 1).

Chapter 3 Procurement Management

Section 1 Supplier Management

1. Enterprises should divide purchased materials into A and B according to their actual situation. kind. Category A includes main raw materials, food additives and packaging materials in direct contact with food, etc., and the rest is Category B.

2. For the purchase of Class A materials, supplier evaluation should be conducted; for the purchase of Class B materials, supplier evaluation is not required, but each batch should have purchase inspection records.

3. The evaluation content (see Table 2) should include:

(1) Request for certificate. When purchasing food raw materials, you should obtain the supplier's business license, food production license or food circulation license, and recent product quality inspection report (in principle, it should be issued by a third party with inspection qualifications within six months); when purchasing food additives and food For direct contact packaging, in addition to obtaining an industrial and commercial business license and a recent product quality inspection report, you should also obtain an industrial product production license.

(2) Sample evaluation. Including sensory evaluation, picture evaluation, sample testing, etc.

(3) On-site evaluation. When necessary (such as when purchased materials are continuously unqualified or of unstable quality), on-site evaluation of suppliers should be conducted.

4. Qualified suppliers of edible agricultural products should have product quality inspection reports issued by a qualified third party within the past six months. Qualified suppliers of other raw materials should also hold valid business licenses and Food production (circulation) license (food production license is only for products that have been included in the production license management), otherwise it will not be listed as a qualified supplier.

5. Those who meet the conditions after evaluation will be determined as qualified suppliers after approval by the person in charge of the enterprise, and a directory will be established (see Table 3).

6. Qualified suppliers should be evaluated at least once a year. The evaluation content includes quality, safety and stability, timeliness of material delivery, service conditions and the validity of relevant qualification documents.

7.......>>

Question 7: Regarding the process of applying for food processing, my situation is classified as entrusted processing. That is what you said. OEM. As long as your company has a business license, there is no need to apply for registration as a food processing company. Your company can directly sign an entrusted processing agreement with a food processing factory with processing qualifications (that is, a product production license), and set the processing quantity, remuneration, and time limit. , technology, management, etc. are stipulated in the agreement. Go to the local notary office to notarize the contract, and then go to the Food and Drug Administration where both parties are located to register the entrusted processing contract. In this way, the food processing factory can be entrusted with legal production and supply. As for the brand and LOGO, there is no need to apply. You can directly use the wine from the food processing factory.

Question 8: What is the process for registering a food production company? The company registration process is as follows:

1 Name approval (you need to prepare the name of the unit and copies of the ID cards of all shareholders) < /p>

2 Capital investment (mainly depends on which bank to invest in, the materials to be prepared depend on the bank)

3 Capital verification (capital investment form, articles of association, address proof, name approval notice, Copies of ID cards of all shareholders)

4. Opening registration (need to prepare application for business establishment, articles of association, capital verification report, proof of address, copies of ID cards of all shareholders, and one-inch photo of the legal person) such as the design industry If pre-approval is required, the approval procedures must be completed first.

5 Obtain business license

6 Seal engraving and filing (just find the seal engraving factory designated by the Industrial and Commercial Bureau)

7 Apply for organizational structure (need to prepare a copy of the business license , a copy of the legal person’s ID card, a copy of the manager’s ID card)

8. Go through tax registration (you need to prepare a copy of the business license, a copy of the ID card of all shareholders, the company’s articles of association, a copy of the organizational structure, and the lease A copy of the contract, a copy of the address proof, and a rent invoice) need to be processed separately for national tax and local tax when handling taxes

Local tax reports in 9 countries (the materials that need to be prepared depend on the specific tax office)

10 Open a bank account (the materials required depend on the specific bank)

11 Transfer funds

The address proof refers to a copy of the real estate certificate, if it is a residential building It requires a certificate from the local neighborhood committee or owners committee before it can be used.

If it is a one-person limited liability company, the registered capital is at least 100,000, and for an ordinary limited company, the registered capital is at least 30,000.

For details, please contact the user Name

Question 9: How to make a food processing process flow chart? This question is difficult to satisfy you. To make it simpler, you can add an arrow to the box, write the name of the process in the box, and write it above the arrow or under the box. Process conditions; if it is more complicated, it can only be completed by a professional!