With the continuous advancement of economic globalization, global food safety incidents caused by food safety issues occur frequently. How to do a good job. Below is the 2017 Food and Drug Safety Implementation Plan, please refer to it. 2017 Food and Drug Safety Implementation Plan Sample 1

In order to implement the provincial and municipal spirit of strengthening food safety supervision, solidly promote the construction of our city's "food safety project", and strive to build a unified and efficient comprehensive food safety In order to improve the food safety level of our city and ensure the dietary safety of the people, we have formulated the following work plan.

1. Guiding ideology

Adhere to the scientific outlook on development as the guide, firmly establish the concept of "people-oriented, governing for the people, and scientific supervision", with reform, development, and stability as the main lines, Establish and operate a working mechanism with unified leadership across the city, division of labor among departments, joint actions by all parties, and broad social participation. We will further streamline the relationship between regulatory departments, form a joint regulatory force, vigorously rectify and standardize the order of food production and operation, and strive to build regulatory work. A long-term mechanism has been established to form a food safety responsibility system in which the government takes overall responsibility, regulatory authorities each bear their own responsibilities, and enterprises are the first persons responsible for food safety, vigorously improve the city's food safety level, effectively prevent major food safety incidents, and ensure Food safety for the people.

2. Objectives and tasks

1. Planting and breeding. Comprehensive ban on the operation and use of five highly toxic pesticides banned by the country, including methamidophos. The qualified rate of pesticide residues in vegetables reaches 97% (the exceeding rate of pesticide residues in vegetables is controlled within 5%, the exceeding rate of pesticide residues in fruits is controlled within 2%, and the exceeding rate of pesticide residues in rice and tea is controlled within 1%); the clenbuterol contamination test is qualified The rate reached 100%, and the pass rate of compound feed sampling reached 97%. The number of pollution-free agricultural products, green food, and organic food varieties must be increased respectively; the number of pollution-free livestock, poultry, and aquatic products production areas must be increased.

2. Production and processing links. 100% of food production and processing enterprises have obtained food production licenses

and 100% have established quality and safety files; the pass rate of food quality supervision and spot inspections has increased by 1.2 percentage points; 100% of small workshops have signed food quality and safety commitment letters . The pig slaughtering rate at designated points reaches more than 100%, the slaughtering rate at designated points in urban areas reaches 100%, the slaughtering and quarantine rate at designated points is maintained at 100%, the harmless treatment rate of dead livestock and poultry and diseased meat and poultry reaches 100%, all markets, supermarkets, collective canteens, 100% of the pork sold and used by catering units comes from designated slaughtering enterprises.

3. Market circulation link. 100% of urban markets and supermarkets have established a system for requesting certificates and tickets, and 100% of convenience supermarkets (grocery stores) in towns (subdistrict offices) and villages (neighborhood committees) have established a purchasing ledger system; 100% of urban, township (subdistrict offices) and rural markets have established a purchasing ledger system The pass rates of food sampling inspections increased by 5 and 2-3 percentage points respectively.

4. Catering consumption. The food hygiene supervision and inspection coverage rate reaches 100%, the investigation and punishment rate for urban catering units operating without hygiene licenses reaches 100%, the implementation rate of the food hygiene supervision quantitative and hierarchical management system reaches more than 100%, and 100% of canteens and catering units have established raw material purchase certificates system; the business behavior of catering units and farmhouse tourism catering units in rural areas has been basically regulated.

5. Construction of food safety demonstration units. Vigorously promote the establishment of food safety demonstration towns (subdistrict offices) and demonstration enterprises.

3. Safeguard measures

1. Strengthen the source management of agricultural, livestock, poultry and aquatic products and promote the process of agricultural standardization. Strengthen the certification of pollution-free agricultural products, green food, and organic food, and carry out routine monitoring and supervision of product quality and safety. We will carry out in-depth special rectification of pesticide residues and veterinary drug residues, promote the use of low-residue and high-efficiency pesticides, veterinary drugs and non-polluting additives, strengthen on-site supervision and technical guidance, and standardize planting and breeding practices. Improve the quality and safety traceability system for agricultural, livestock, poultry and aquatic products, and effectively improve supervision capabilities.

2. Implement market access and implement a hierarchical and classified supervision system. Improve and strictly implement follow-up supervision measures for certified enterprises, and continue to improve quality and safety assurance capabilities and levels.

Establish and improve the hierarchical and classified supervision system for certified enterprises, strictly implement various daily supervision systems such as inspections, return visits, annual reviews, added substance filings, entrusted processing filings, supervision and random inspections, and compulsory inspections to effectively improve supervision efficiency. Centrally rectify small businesses and workshops in food production and processing, severely crack down on black dens, comprehensively investigate and deal with illegal activities that produce and process food without production licenses, and resolutely revoke production licenses for those who commit serious illegal activities and fail to pass two consecutive supervision and spot inspections. Establish and improve the food quality and safety standard system, and strengthen the food quality and safety credit system, traceability system and defective food recall system. Strictly crack down on illegal activities such as illegal slaughtering and processing of water-injected meat, conscientiously implement the mandatory meat quality inspection system, carry out the qualification level identification of livestock and poultry slaughtering and processing enterprises, and gradually implement hierarchical management of slaughtering and processing enterprises.

3. Strengthen circulation supervision and improve the food safety traceability system. Improve long-term regulatory mechanisms such as administrative supervision of the food market, operator self-discipline and social supervision, and improve the market access and exit system. Strengthen the supervision of the behavior of market entities and the management of food trademarks and packaging labels, and improve the effectiveness and sustainability of certificate and invoice requests. Implement a credit rating disclosure system for food operators. Carry out activities to create "food safety demonstration stores", strengthen the management of rural food purchase channels and markets, and implement regional supervision responsibilities. Deeply implement the "Three Greens" (promoting green consumption, cultivating green markets, and opening up green channels) projects to improve food safety levels in rural markets. Focus on carrying out special law enforcement inspections on key varieties, key areas, key enterprises, key markets, and seasonal and festive food markets, especially special law enforcement inspections on urban central markets, braised products, and smoked products, and intensify rectification efforts. Focus on improving food wholesale markets and small grocery stores. Carry out special rectification of the alcohol market and implement the registration system for alcohol operators and the traceability system for alcohol circulation documents.

4. Strengthen the supervision of catering consumption and implement a quantitative and hierarchical management system for supervision. Health licenses will be further standardized and catering companies without legal business qualifications will be banned in accordance with the law. If a health license has been obtained but no longer meets the statutory requirements, the health license shall be revoked in accordance with the law. Continue to improve the food raw material certification system, promote the pilot work of the publicity system for hygiene supervision in the catering industry, and improve the health management system for catering employees. Strengthen the rectification and supervision of canteens in schools, communities, construction sites, restaurants at tourist spots, small restaurants and rural dinner parties. Strengthen food hygiene and tableware disinfection sampling inspections, improve the food hygiene sampling inspection pass rate, and control the occurrence of food poisoning accidents. Strengthen food hygiene monitoring and risk assessment, scientifically issue early warning information, and reduce the harm of food poisoning and other food-borne diseases to consumers.

5. Further strengthen special rectification of rural food safety. Strengthen food safety rectification and supervision of small businesses, small workshops, small restaurants, and various wholesale markets and bazaars in rural and urban-rural areas, strengthen supervision and spot inspections, announce delisting of unqualified products, and identify their production sources and purchases. Channels and sales destinations can be traced back to the source. Build a rural food safety supervision, supervision and supply network, severely crack down on the use of chain distribution, delivery to the countryside, etc. to sell fake and shoddy food to rural areas, and prevent fake and shoddy food from being transferred to rural areas.

6. Strengthen comprehensive supervision of food safety and improve the food safety assessment mechanism. Carry out city food safety work level assessment, promote township governments, sub-district offices and regulatory departments to strengthen the construction of food safety software and hardware and implement regulatory responsibilities; strengthen food safety information management and comprehensive utilization, and establish a unified and scientific food safety information system and early warning system ; Establish the basic framework and operating mechanism of the food safety credit system, increase the intensity of punishment for dishonesty; carry out activities to create food safety demonstration townships (towns) and food safety demonstration enterprises.

7. Strengthen publicity and education to improve the food safety quality of the general public.

Continue to promote food safety knowledge into rural areas, communities, and schools, so that the general public and students can receive food safety knowledge education. Increase the publicity, education and business training of food safety knowledge, laws and regulations for the main persons in charge of enterprises and employees, and effectively guide and promote food production and operation enterprises to operate in accordance with the law and operate with integrity. Continue to promote food safety publicity and reporting work, vigorously publicize the effective measures taken to ensure food safety, the remarkable results achieved, and the effective mechanisms established, and timely expose some typical cases of food violations to deter illegal and criminal activities.

IV. Work Requirements

(1) Establish and improve the food safety responsibility system

1. Establish a food safety organizational leadership and responsibility system. Strengthen the construction of food safety committees and township food coordination stations at the municipal and township (subdistrict offices) levels, and improve the work system. Establish the municipal people's government to assume overall responsibility, and regulatory departments to assume their own responsibilities. Based on the coordinated management of townships (subdistrict offices) and villages (neighborhood committees), the food products under joint supervision at the three levels of city, township (subdistrict office), and village (neighborhood committees) Organizational leadership and accountability systems.

2. All regulatory departments must fully implement regulatory responsibilities according to their functions. The Municipal Food Safety Committee must effectively play its role of comprehensive supervision, organization and coordination, strengthen collaboration and cooperation between departments, promote comprehensive and joint law enforcement, and form a unified, coordinated, authoritative and efficient food safety supervision mechanism; it is necessary to strengthen food safety information management and Comprehensive utilization enables early detection, early prevention, early rectification and early resolution of food safety problems.

3. Guide enterprises to truly become the first person responsible for food safety. Standardize the business behavior of enterprises, urge them to assume social responsibilities, and resolutely prevent substandard raw materials from entering factories and stores, and substandard products leaving factories and stores. Establish corporate integrity files, blacklist companies that produce and operate counterfeit and shoddy food, and guide companies to operate with integrity.

(2) Establish and improve the food safety funding guarantee mechanism

Township people’s governments and sub-district offices should include food safety investment as an important part of public financial expenditures and increase Funds are invested to improve law enforcement equipment and ensure the normal development of inspection and monitoring, supervision and random inspection, credit construction, emergency management, publicity and education, etc.

(3) Establish and improve the rectification and supervision mechanism to ensure food safety

1. Establish and improve the level-by-level reporting system and case investigation and cooperation mechanism for major food violations. Strengthen the connection between administrative law enforcement and criminal justice. Administrative law enforcement agencies must promptly transfer suspected criminal cases to judicial agencies. Increase the supervision and inspection of administrative law enforcement agencies and law enforcement personnel, strengthen the restrictions and supervision of administrative law enforcement, and prevent acts beyond the scope of authority and dereliction of duty.

2. Carry out special rectification actions in a solid manner. In response to outstanding problems, we organized special rectifications and intensified the investigation and punishment of illegal cases. In the current period, on the basis of consolidating the results of last year's special rectification work, we will focus on carrying out special rectification on canteens, food additives, and edible oils, and strive to standardize the management of student canteens, migrant workers canteens, and large-scale collective dinners in rural areas; solve the problem of excessive and excessive addition of food additives. Problem: Eliminate the hidden dangers of bulk oil sales and crack down on the illegal behavior of "gutter oil" returning to the dining table. It is necessary to do a good job in the city's special rectification work to crack down on the illegal addition of non-edible substances and the abuse of food additives, intensify the crackdown, and increase the rectification activities for holiday cases, so that the special rectification against the illegal addition of non-edible substances and the abuse of food additives can achieve effective results.

3. Improve the emergency response mechanism for major food safety accidents and effectively improve emergency response capabilities. Township people's governments and sub-district offices must attach great importance to the emergency response to major food safety accidents and formulate and improve emergency plans.

(4) Establish and improve the promotion mechanism to ensure food safety

1. Establish a performance evaluation system and project database. It is necessary to arrange and formulate work goal promotion processes based on reality, study and establish a performance appraisal and evaluation system, establish a key project database, set up work ledgers, reverse schedules, and strengthen evaluation and assessment.

2. Establish a regular inspection and regular reporting system. Organize efforts to supervise and inspect the progress of work in the jurisdiction and system, and the completion of major goals, etc., and report the progress of key tasks and goals and tasks to higher-level governments and superior departments once a month. Each township people's government, sub-district office, and each member unit of the Municipal Food Safety Committee must identify a business department head who is responsible for information collection and reporting.

3. Establish and improve the joint meeting system and work scheduling system. Regularly hold scheduling meetings attended by heads of relevant departments to report progress, evaluate work performance, study and deploy next steps, and ensure that all work is advanced in an orderly manner and goals and tasks are completed as scheduled.

(5) Strengthen publicity and vigorously create a good social atmosphere for food safety work.

Strengthen public opinion supervision, adhere to the correct direction of public opinion, vigorously publicize food safety laws and regulations, major measures and achievements of the government and various departments to strengthen food safety work, and further enhance public confidence in food safety. Actively carry out publicity and popularization of food safety knowledge, advocate healthy eating habits, enhance consumers' food safety awareness and self-protection capabilities, guide the public to actively participate in social supervision of food safety, and form a good social atmosphere for food safety work. 2017 Food and Drug Safety Implementation Plan Sample 2

In order to effectively strengthen the food safety supervision in school cafeterias, establish and improve the food safety knowledge education working mechanism, improve the food safety awareness and self-protection ability of teachers and students, and advocate scientific and reasonable Eat hygienic habits, strictly prevent the occurrence of food safety accidents, and ensure the health and life safety of teachers and students. Based on the actual situation of our school, this food safety work implementation plan is specially formulated.

1. Establish a food safety supervision group

To strengthen the leadership of the school’s food hygiene and safety work, the school has established a food hygiene and safety leadership group with specific division of labor, clear responsibilities, and implementation at all levels.

Team leader: Li Jifa

Deputy team leaders: Li Qihong, Lin Zhifu, Cai Wence, Ji Chenghui

Team members: Guan Wanping, Zhang Jin, Tang Qi, Shi Zhifeng, Zhang Yongcan, Li Meijie, and Li Fuli

2. Increase food safety publicity and education

1. Use school blogs, blackboards, and text screens to display safety notices and publicize them The importance of food safety education, using a combination of centralized and decentralized education methods to learn food safety knowledge.

2. Use Monday’s flag-raising ceremony to deliver a speech under the national flag on food safety.

3. Invite relevant food safety professionals to conduct one or more food safety lectures.

4. Each class will publish a poster on food safety knowledge and carry out a comprehensive practical activity or class activity with the theme of food safety.

5. Each class teacher will teach food safety topics five times per semester according to the plan, and organize students to watch food safety videos and read the "Food Safety Education Reader".

3. Eliminate potential food safety hazards inside and outside the school

1. Strengthen safety supervision in school canteens

School canteen supervision starts from the source and requires the person in charge of the canteen to strictly control Purchase channels are strictly controlled, purchase records are kept every day, and samples are reserved to ensure that the purchase is well-documented. It is strictly prohibited to purchase pesticide residues and rotten vegetables; actively cooperate with the health supervision department to implement health disease prevention and food hygiene management measures, and require The canteen must obtain a "Food Hygiene Business License" issued by the health department; all tableware and utensils must be fully disinfected after being washed every day, and the cabinets storing food and tableware must be disinfected frequently; the inside and outside of the canteen must be cleaned and disinfected regularly to avoid Cockroaches, flies and other pests breed; canteen employees are required to have physical health certificates, wear clean work clothes, work caps and masks when working, and at the same time standardize the scientific selection of food cooking methods; strengthen daily management of food hygiene, and ensure that the school The food safety team arranges dedicated personnel to inspect the food and hygiene in the canteen; it is strictly prohibited to sell spoiled food and "three-free" products to students; it strengthens the school's food hygiene logistics management in accordance with the law, so that students can eat safe meals and resolutely prevent the occurrence of food poisoning accidents among students. .

2. Strengthen the supervision of on-campus canteens

On-campus canteens that have obtained a business license should apply for a food hygiene and safety license, clarify the purchase channels, and ensure food hygiene and safety; if they are found to be operating? Three no? Food and the sale of cigarettes and alcohol to students will be reported immediately to the relevant departments, and rectification and punishment will be given. For canteens operating and selling food without a license on campus, the "three-no" food will be temporarily detained and they will be required to cease operations.

3. Strengthen the management of off-campus stalls

Contact relevant law enforcement departments, work closely together, and use the power of law enforcement departments to ban and rectify stalls operating without licenses outside the school. At the same time, the school's Young Pioneers Brigade Headquarters passed inspections to restrict and educate students not to buy snacks from unlicensed stalls.

4. Formulate contingency plans for emergencies

In order to ensure that food safety work is foolproof, the school has made various contingency plans for campus food hygiene emergencies and established a special emergency response department. The emergency planning agency strives to respond calmly according to the emergency plan when emergencies occur. 2017 Food and Drug Safety Implementation Plan Sample 3

In order to implement the spirit of the school (kindergarten) food safety work plan of the Yaodu District Education Bureau, put the kindergarten food safety work on the agenda, and effectively implement the kindergarten food safety work to In practice, we will increase the supervision of kindergarten canteens to ensure the dining safety of all teachers and students in the kindergarten and avoid food safety accidents. Our kindergarten has formulated the following plan:

1. Establish an organizational structure

< p> Kindergarten canteen food safety supervision leading group:

Team leader: Zhang Wenqing

Members: Zhang Wenping

Wu Xia

Shen Wenxia

p>

Kindergarten Food Safety Leadership Group:

Leader: Zhang Wenqing

Members: Zhang Wenping

Wu Xia

Shen Wenxia< /p>

2. Establish a hygiene management system for kindergarten canteens:

(1) Health examination system for kindergarten food production and operation personnel:

1. Onboarding of food production and operation personnel You must go to the Yaodu District Center for Disease Control and Prevention for a health check before starting work. You must pass the test and obtain a health certificate before you can start work. You must wear the health certificate when working.

2. The person responsible for the implementation of this system shall organize the employees of the unit to conduct health examinations every year and keep track of the results.

3. The person responsible for the implementation of this system will regularly check the certificate holding status of the practitioners. If they find that they do not hold the certificate, the person responsible for the implementation of this system and the responsible person will be held accountable. ,

(2) Kindergarten canteen health inspection system:

1. Establish a sound canteen sanitation cleaning work, adhere to environmental sanitation and cleanliness? time, fixed quality) system.

2. Regular inspections by leaders in charge (two to three times a week)

3. Self-examination by the canteen person in charge (every day)

4. Spot inspections by members of the health leadership group (Irregular)

5. According to standard requirements, no dead ends are left.

6. Identify problems, solve them immediately, and hold those responsible accountable.

(3) Kindergarten canteen rough processing management system:

1. The canteen administrator notifies the warehouse manager to prepare the raw materials for each meal according to the daily recipe requirements.

2. Clean meat and poultry food in a special washing tank, use a special cutting board and a special knife to cut it, and put it into a container for later use.

3. Rough processing procedures for vegetables according to different varieties:

(1) Remove the inedible parts of leafy vegetables, wash them in a vegetable sink, and use a special cutting board, Use a special kitchen knife to cut and put into containers according to recipe requirements for later use.

(2) Rhizome: Clean the outer skin in the vegetable sink. If it needs to be peeled, wash it again after peeling. Then use a special cutting board to cut and put it into a container according to the recipe requirements for later use.

4. Rough processing personnel must be neatly dressed and hold a health certificate when working.

5. The person in charge shall supervise and inspect the operation of staff in each position at any time.

(4) Kindergarten food raw material procurement certification system:

1. There must be a dedicated person responsible for the procurement of raw materials and mastering food hygiene knowledge and purchasing common sense.

2. Purchase food and raw materials at designated locations. When purchasing regularly packaged food, ask for a health license, food inspection certificate or laboratory test form. When purchasing meat and poultry food, you must obtain a quarantine certificate. When purchasing non-scheduled packaged food, you must check the color, aroma, taste, shape and other sensory properties of the food.

3. Obtain a receipt from the owner of the goods for each purchase, and keep the receipt until there are no abnormalities after the food is processed.

4. Food buyers must have a safety certificate.

(4) Hygiene knowledge training system for employees:

1. Kindergarten canteen hygiene management personnel should regularly participate in the study of food hygiene knowledge and relevant hygiene laws and regulations, and master the knowledge related to food hygiene laws, regulations and hygiene awareness, and provide hygiene training and education to the food workers in this kindergarten.

2. Health management personnel should regularly organize food hygiene knowledge training for industry personnel in the unit to operate as required and develop good hygiene habits.

(5) Food additive management system:

1. Nitrite shall not be used when cooking food, and nitrite shall not be stored in kindergartens.

2. When food additives must be used in processed and cooked foods, the food labels and instructions must be read clearly before use. Additives with unclear labels or unknown sources must not be used.

3. The seasoning jar must have a quantity label, indicating the name of the seasoning in the jar and the purchased seasoning.

(6) Tableware cleaning and disinfection system:

1. After use, the tableware must be washed clean of food residue and oil stains in the designated washing tank.

2. After confirming that the tableware has been washed, place the tableware in the disinfection cabinet for disinfection.

(7) Kindergarten food safety emergency response plan:

In order to promptly handle and control food poisoning incidents and protect the health of school students, the following kindergarten food poisoning plan has been formulated.

1. Food poisoning in kindergarten:

Team leader: Commander-in-Chief Zhang Wenping is responsible for reporting to superiors

Team members: Deputy Commander-in-Chief Xu Qiaoqiao assists the Commander-in-Chief< /p>

Shen Wenxia provides logistical support to seal suspicious food for investigation

Cao Yanhua contacts and comforts parents

2. Food safety emergency plan is activated

When** * If a child who is dining with the child develops symptoms such as nausea, vomiting, and diarrhea for a period of time after eating, the first person who discovers the incident should immediately report it to the school food safety leadership team leader and notify the leadership team members to arrive at their posts. The safety accident emergency plan will be activated immediately.