Food Safety Management System Text

Food Incoming Inspection and Acceptance System

Article 1 In order to strengthen the supervision and management of food quality and safety of the business unit, ensure that the business unit follows the This system is formulated to meet legal conditions and requirements for engaging in food business activities, selling food that meets legal requirements, and protecting the legitimate rights and interests of consumers.

Article 2 All food entering the business unit shall be subject to incoming inspection and acceptance, the business qualifications of the supplier shall be verified, the food qualification certificate and food label shall be verified, and relevant tickets shall be obtained. If inspection and quarantine are required, the supplier shall also be required to obtain an inspection report issued by an inspection agency that meets legal conditions according to the product production batch or a copy of the inspection report signed or sealed by the supplier.

Article 3: When operating packaged food, the operator of the business unit must inspect and verify the food packaging labels, including:

(1) Product name, production name, etc. marked in Chinese Factory name and address;

(2) Product quality inspection certificate;

(3) Trademark, performance, usage, production batch number, product standard number, net content of quantitatively packaged goods and Its standard method;

(4) According to the characteristics and usage requirements of the goods, the specifications, grades, main ingredients and contents need to be marked;

(5) The limited use of the goods Production date, safe use period (shelf life, freshness period, storage period) and expiration date;

(6) Warning signs or Chinese characters for goods that are improperly used, may cause damage to goods, and may endanger personal and property safety. Warning words.

Article 4 For agricultural products and other foods that must be inspected or quarantined according to laws and regulations, operators must check their valid inspection and quarantine certificates. Without inspection and quarantine, they shall not be put on the market for sale. If there are no clear provisions in laws and regulations, the product must pass the inspection by the relevant product quality inspection agency or the inspection point established by the market before it can be put on the market for sale.

Article 5 The operators of this business unit should frequently check the appearance quality of the food. If the packaging is not tight or does not meet the hygienic requirements, it should be dealt with in a timely manner. Expired, rotten and spoiled food should be removed immediately. Stop selling and dispose of them harmlessly.

Article 6 When operators of this business unit purchase food in accordance with the food advertising guidelines, they must pay attention to check whether there is any false or misleading advertising content.

Article 7 Larger shopping malls or markets must be equipped with corresponding testing facilities to test the food sold in the venue. Food that fails the test is prohibited from being sold on the market, and the test results must be registered and archived for future reference.

Article 8 The management personnel of this business unit should guide on-site operators to do a good job in food purchase inspection, inspect and supervise operators to implement the purchase inspection work, and keep important food-related tickets in a unified manner and centrally file them. , accept inspection by administrative law enforcement departments.

Article 9 When purchasing food, the operators of this business unit shall refuse to purchase food that fails the inspection and has no legal origin. When counterfeit and shoddy food is discovered, the local industrial and commercial administration department should be reported promptly.

Unit name (seal):

Signature of proposed legal representative (person in charge):

Food purchase and sale ledger system

Article 1 In order to strengthen the food quality and safety management of this business unit and ensure the quality and safety of food on the market, this system is specially formulated.

Article 2 The operators within the business unit shall establish a food purchase ledger, and those engaged in wholesale business shall also establish a sales ledger.

Article 3 The purchase ledger should truthfully record the name of the purchased food, purchase time, specifications (variety), quantity, supplier name and contact information, inspection and quarantine certificate number, and food quality shelf life etc.

Article 4 The sales ledger should truthfully record the name of the food sold, sales time, specifications (variety), quantity, name of the purchaser and its contact information, etc.

Article 5 The purchase ledger and sales ledger shall be kept for no less than 2 years.

Article 6: This business unit ensures that when purchasing food, it requires relevant tickets from the supplier, does a good job of registration, and files the requested tickets in categories to ensure the legal source and quality of the food. Safety.

Article 7 If consumers request it, the business unit shall provide legal sales certificates when selling food. If it fails to provide legal sales certificates, it shall provide product quality credit cards.

Article 8 The food quality information content of the business unit inspected and tested by the relevant administrative departments shall also be registered in the ledger:

(1) Food quality inspection and inspection , test results;

(2) Unqualified food quality;

(3) List of qualified and unqualified foods after multiple inspections;

(4) Other information that requires registration and remarks.

Unit name (seal):

Signature of proposed legal representative (person in charge):

Food quality commitment system

Article 1 This system is formulated to ensure that this business unit engages in food business activities in accordance with legal conditions and requirements, sells food that meets legal requirements, improves food quality, and protects the legitimate rights and interests of consumers.

Article 2: This business unit adheres to the principles of "fairness, voluntariness, honesty and trustworthiness", conducts business in a civilized manner, operates with integrity, abides by relevant market management laws and regulations, consciously maintains market order, and does not harm consumers and consumers. Legitimate rights and interests of other operators.

Article 3 This business unit shall actively participate in food access work, comply with various food access systems, and accept the supervision and management of industrial and commercial departments and consumers.

Article 4 This business unit shall establish various internal food quality management systems in accordance with market access standards; improve internal management, establish food quality files and management institutions, clarify responsibilities, and assign dedicated personnel to take charge.

Article 5: This business unit shall strengthen the daily management of food quality: do a good job in collecting invoices and certificates for purchased food, as well as inspection and registration, to ensure that the source of the food is legal and authentic; frequently inspect the internal and external quality of the food on the counter, and strictly implement Food access standards ensure that no substandard food will be sold.

Article 6 This business unit makes the following food quality commitments to consumers: the food it sells meets the corresponding standards, does not rot or deteriorate within the shelf life, the packaging label meets the requirements, the label content is true, and the ticket It is legal and complete, and provides consumers with purchase vouchers or product quality credit cards when selling food.

Article 7 This business unit strictly complies with the relevant provisions of laws and regulations such as the "Consumer Rights and Interests Protection Law of the People's Republic of China" and the "Special Provisions of the State Council on Strengthening the Supervision and Management of Food and Other Product Safety" , adopt quality first responsibility, "three guarantees" and other methods for the food sold, and implement quality commitment responsibilities.

Article 8 This business unit shall conscientiously cooperate with the daily inspections and market inspections of relevant departments, consciously study the relevant laws, regulations, rules and other provisions on food safety, and accept supervision suggestions from all walks of life and customer consultation and complaints. Improve after-sales service measures and strive to serve all consumers.

Unit name (seal):

Signature of proposed legal representative (person in charge):

Food agreement access system

Article 1 This system is formulated to standardize food business management, clarify food sources and responsibilities, improve the food quality of this business unit, and ensure safe and secure food consumption.

Article 2 The so-called food agreement access in this system refers to the agreement between this business unit and high-quality agricultural product production bases, production and processing units with qualified food quality, wholesale markets with standardized management, and large wholesalers. Establish a purchase-sales linkage relationship, clarify the supplier and product quality responsibilities, establish a fast channel for high-quality food to enter the business unit, and ensure the safety of marketed food.

Article 3 The forms of food purchase and sales linkage include: farm-factory (field) linkage, venue linkage, household-factory linkage, household-site linkage and other purchase-sales linkage systems. Focus on vigorously promoting the purchase-sales linkage system for the following foods: grains, vegetables, meat, poultry and livestock and their products, soy products, aquatic products, and cooked food.

Article 4 The business unit shall establish a purchase and sale relationship with the supplier, sign a purchase and sale contract, and use standardized contract text. Establish product quality assurance and the terms of recall, return, compensation and termination of the contract for substandard goods in the contract.

Article 5 The staff of this business unit should do a good job in investigating the supplier's qualifications and product quality, verify the supplier's business qualifications, verify the food qualification certificate and food labeling, and obtain relevant tickets.

If inspection and quarantine is required, the supplier shall also be required to obtain an inspection report issued by an inspection agency that meets legal conditions according to the product production batch or a copy of the inspection report signed or stamped by the supplier.

Article 6 Food that has established a purchase and sale relationship with the business unit can be simplified in the admission procedures. According to the agreement, food can enter the business unit with a note certifying the supplier's products.

Article 7 The staff of this business unit should strengthen the quality inspection of linked foods, and if any substandard products are found, they should immediately stop selling them.

Name of the unit (seal):

Signature of the proposed legal representative (person in charge):

Delisting system for unqualified food

< p>Article 1 In order to strengthen the food quality management of the business unit, severely crack down on the production and sale of counterfeit and shoddy food, ensure that the business unit engages in food business activities in accordance with legal conditions and requirements, sell food that meets legal requirements, and maintain the reputation of the business unit, This system is specially formulated.

Article 2: Implementing a delisting system for unqualified food refers to stopping sales and withdrawing food whose sales quality does not meet national, local or industry standards or relevant requirements, or has other safety and health hazards. The management system of this business unit.

Article 3 The following foods are substandard and should be stopped from sale and withdrawn from the business unit:

(1) Rotten, spoiled, dirty and unclean;

(2) The packaging is damaged or otherwise does not meet the food hygiene requirements;

(3) The safe use period or shelf life is exceeded;

(4) The inspection or quarantine is required but is not Inspection and quarantine, or failure in inspection and quarantine;

(5) Adulteration, adulteration, passing off fake as genuine, substandard, and cutting corners;

(6) Processed using non-edible pigments or other non-edible substances;

(7) Forging the place of origin, forging or falsely using other people’s factory names and addresses, forging or falsely using certification marks, famous and quality marks, and international standards on goods Using logos, anti-counterfeiting signs and other quality marks to make misleading false representations of product quality or using absolute promotional terms;

(8) Counterfeiting other people’s registered trademarks, or using without authorization unique features of well-known products The name, packaging, and decoration may cause confusion with other people's well-known products, causing buyers to mistake them for the well-known products;

(9) Food declared to be substandard by the administrative regulatory agency;

(10) Other violations of laws and regulations, or hidden dangers that may cause damage to human health and life safety.

Article 4 If the staff of this business unit discover that the food sold is unqualified food listed in this system, they should immediately stop selling the food and take the following measures:

( 1) Immediately count the unqualified food and register it;

(2) Remove the unqualified food from the market, notify the production company or supplier, cooperate with the recall of sold food, and report to relevant supervision Management department report;

(3) Toxic, harmful, rotten and spoiled food should be handed over to relevant departments for harmless treatment or destruction;

(4) May cause safety and health hazards If necessary, report immediately to the local industrial and commercial administration department or relevant administrative supervision and management department.

Article 5: For unqualified food that has been sold that seriously endangers human health and personal safety, the business unit shall choose a news media that can cover the sales scope to make an announcement, or publicize it in the business premises and notify the purchaser If the person returns the product, the unqualified food will be recovered and destroyed.

Article 6 The staff of the business unit should conduct regular inspections of the food in the business unit. If any substandard food is found, they should immediately stop selling it, remove the counter, and exit the supermarket.

Article 7 The business unit shall make food quality commitments to consumers and provide consumers with purchase vouchers or product quality credit cards when selling food.

Unit name (seal):

Signature of proposed legal representative (person in charge):

Food quality responsibility system for market operators

Article 1 This system is formulated in order to regulate food business activities, strengthen market food quality and safety supervision and management, ensure that consumers can purchase safe and secure food, and clarify the responsibilities of all parties in the market.

Article 2 Food market operators, counter lessors, and exhibition organizers must review the qualifications of the operators entering the market, and clarify and implement the food safety and quality management responsibilities of the operators entering the market.

Regularly inspect the operating environment, conditions, internal safety management system and whether the food sold by the operators meets legal requirements. If it is found that the sale of food that does not meet legal requirements or other illegal activities is found, it must be stopped in time and reported to the local industrial and commercial department immediately.

Article 3 All operators in the market should establish and improve the food quality responsibility system and strictly implement the food quality responsibility system.

Article 4 Market operators should keep the venue clean and hygienic, and the food they handle must comply with the quality and hygiene standards set by the state, locality or industry.

Article 5 The market shall be equipped with full-time food quality supervisors responsible for the supervision and management of food quality.

Article 6 The market management office shall implement the following supervision and management of food quality in the market:

(1) Establish a food quality and safety system in the market and be responsible for the daily management of food quality and safety;< /p>

(2) Check the relevant vouchers for food sold at the venue and manage them by category;

(3) Assist the relevant government departments to maintain the order of market operations and discover that operators on the premises are producing and selling counterfeit and shoddy products Food and other behaviors that disrupt the market operation order shall be reported to the industrial and commercial administration department for investigation and punishment in a timely manner;

(4) Establish and guide on-site operators to establish food business accounts;

(5) ) Promote and implement relevant government regulations on food quality management.

Article 7: Markets that implement food access shall set up testing rooms, equipped with testing equipment and full-time testing personnel, to conduct pre-sale testing of important foods in the market.

Article 8 Market management personnel should actively assist in the inventory and processing of substandard food withdrawn from the market.

Article 9 Market operators should sign a food quality and safety guarantee (agreement) with the market, and enter into food quality assurance and delisting, recall, and return terms for unqualified food.

Article 10 Market operators should verify the business qualifications of suppliers, verify food qualification certificates and food labels, and obtain relevant tickets. If inspection and quarantine are required, the supplier shall also be required to obtain an inspection report issued by an inspection agency that meets legal conditions according to the product production batch or a copy of the inspection report signed or sealed by the supplier. Foods that cannot provide inspection reports or copies of inspection reports shall not be sold.

Article 11 Market operators should establish food purchase and sales ledgers. The purchase ledger should truthfully record the name of the purchased food, purchase time, specifications (variety), quantity, supplier name and contact information, inspection and quarantine certificate number, food quality shelf life, etc.; those engaged in wholesale business must also Establish a sales ledger to truthfully record the name of the food sold, sales time, specifications (variety), quantity, name of the purchaser and its contact information, etc.

The purchase ledger and sales ledger must be kept for no less than 2 years.

Article 12 Operators in the market shall make the following commitments to consumers regarding the quality of the food they sell: the food they sell meets the corresponding standards, has no rottenness or deterioration within the shelf life, and is packaged with labels. The requirements are met, the logo content is true, and the ticket is legal and complete.

If consumers require it, operators should provide legal sales certificates when selling food. If they fail to provide legal sales certificates, they should provide product quality credit cards.

Article 13 If the quality of the food sold by operators in the market does not comply with the relevant national laws and regulations or has hidden dangers that endanger human health and personal and property safety, they must immediately stop selling and withdraw from the market.

Unit name (seal):

Signature of proposed legal representative (person in charge):

Food quality self-inspection system

Article 1 In order to strengthen the supervision and management of food quality and safety of this business unit, ensure that this business unit engages in food business activities in accordance with legal conditions and requirements, sells food that meets legal requirements, and ensure that consumers can purchase safe and secure food, this system is formulated .

Article 2 Operators within the business unit shall keep the premises clean and hygienic, and the food they handle must comply with the quality and hygiene standards set by the state, locality or industry.

Article 3: This business unit is equipped with full-time food quality supervisors who are responsible for the supervision and management of food quality, and do a good job in obtaining certificates and inspection and registration of purchased food. They frequently inspect the internal and external quality of the food on the counter and strictly implement it. Food access standards ensure that no substandard food will be sold.

Article 4 Larger shopping malls or markets should set up testing rooms, equipped with testing equipment, and full-time testing personnel to conduct pre-sale testing of important foods such as vegetables, strengthen self-inspection upon entering the market, and discover quality problems in a timely manner. , to prevent substandard food from entering the circulation link.

Article 5 Food that fails the quality self-inspection shall be immediately removed from the counter and stopped for sale, destroyed or treated harmlessly, and shall not be sold in the business unit.

Article 6 This business unit shall set up a food safety information bulletin board to publicize daily food quality self-inspection results (including variety, origin, testing status, etc.).

Name of the unit (stamped):

Signature of the proposed legal representative (person in charge)