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Anonymous users2024-02-06Legal analysis: 1. Responsibilities of the person in charge: take full responsibility for the operation of food, establish and improve the quality management system, strengthen the quality education of business operators, and ensure the implementation and implementation of quality management policies and quality targets.
Carry out quality education and training on a regular basis, and organize a physical examination for all employees once a year. 2. Job responsibilities of management personnel: take direct responsibility for food safety management, do a good job in the cleaning and sanitation of business premises and warehouses, ensure that the business conditions and storage facilities of food are safe, harmless and pollution-free, and manage employee health records, and are responsible for arranging health examinations of employees every year, supervising and inspecting employees to maintain daily personal hygiene, supervise the temperature and humidity of business premises and warehouses within the specified range, and ensure that the quality of food that may affect food safety problems should be solved immediately, or report to the person in charge.
3. Job responsibilities of purchase and sales personnel: It is strictly forbidden to purchase food that is prohibited from being sold on the market by laws and regulations, and it is forbidden to purchase food from enterprises with incomplete licenses when purchasing food goods, carefully inspect the food sold by the supplier unit "Food Production License", "Food Circulation License", "Business License" and "Inspection Certificate" and other protection within the shelf life, and should regularly check the appearance and shelf life of the food on sale.
Legal basis: Food Sanitation Law of the People's Republic of China
Article 11 The production, operation and use of food additives must comply with the provisions of the hygienic standards and hygiene management measures for the use of food additives; Food additives that do not meet the health standards and hygiene management methods shall not be operated or used.
Article 12 Food containers, packaging materials, food tools and equipment must comply with the provisions of the hygiene standards and hygiene management measures.
Article 13 The production of food containers, packaging materials and food tools and equipment must use raw materials that meet the requirements of hygiene. The product should be easy to clean and disinfect. Chapter V Formulation of Food Hygiene Standards and Management Measures.
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Anonymous users2024-02-05Chapter I: General Provisions.
Article 1 In order to ensure the production order, ensure the normal operation of the production, continue to create a good working environment, and promote the development of the company, this system is specially formulated in combination with the actual situation of the company.
Article 2 These regulations apply to all employees of the company's red punching workshop, instrument workshop, CNC workshop, polishing workshop and assembly workshop.
Chapter 2 Employee Management.
Article 3 All employees advocate Mandarin during working hours, and it is strictly forbidden to have local concepts or provincial distinctions in work and management activities.
Article 4 All employees must wear the brand (should be worn on the chest in front of the front) and wear factory uniforms as required. Slippers are not allowed in the workshop.
Article 5 The normal working time is 8 hours a day, and if you work overtime in the evening, you will be notified temporarily according to the needs of production. If you need to work overtime in the evening, fill in the application form for overtime personnel before 16:30 in the afternoon, report to the manager for approval and send it to the personnel department as the basis for attendance.
Sixth, go to and from work on time (employees must arrive at work 5 minutes in advance to participate in the morning meeting), do not be late, do not leave early, do not absenteeism (in case of rushing goods, the time of going on and off work shall be implemented in accordance with the workshop arrangement), if there is something to ask for leave, go to and from work must line up to punch in turn. It is strictly forbidden to punch in and out of work or overtime. Violators will be dealt with in accordance with the "Attendance Management System".
Article 7 during working hours, workshop director, quality inspector and other management personnel due to work relations in the workshop, other personnel shall not leave the post to each other, if you need to leave the job must apply to the workshop director to leave the post.
Article 8 within half an hour after work no one is allowed to leave the post due to private matters, if there is a private matter to leave the post, must apply to the workshop director in advance, approved to leave the post, the time to leave the post shall not exceed 15 minutes.
Article 9 When employees meet factory guests or senior leaders of the factory department in the workshop to visit and inspect, the cadres above the team leader should stand up and greet appropriately or have the necessary accompaniment, and the operators should work as usual and should not look around. Collective entry into the workshop should be courteous to each other, especially when meeting guests, can not compete for the road.
Article 10 It is forbidden to eat, smoke, chat, play, fight, quarrel and fight, leave the post without permission, and run away from the post (Note: off-the-job: refers to leaving the job or doing private affairs after punching in; Channeling:
It refers to going to other people's posts to do things unrelated to work during working hours), and smoking should be done in the designated place or outside the gate of the company. Violators shall be dealt with in accordance with the Administrative Management System.
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Anonymous users2024-02-041. Obey the leadership of Jianzhou Mountain, and actively cooperate with the work of superiors.
2. Go to work 10 minutes early, and check attendance in person, do not be late, and do not leave early. And take the initiative to say hello to your colleagues.
3. Work in a civilized manner, do not make loud noises, chase and frolic.
4. Non-workshop staff are not allowed to enter the workshop, and staff are not allowed to leave the workshop without permission during working hours.
5. Wear work clothes, work pants, work shoes, work hats, aprons and work number plates, and be tidy.
6. Hold a health certificate to work, and when the health certificate is about to expire, it must be reissued 7 days in advance.
7. Work hard, and do not do private work unrelated to work during work.
8. Personal belongings are not allowed to be brought into the baking area.
9. Do not spit, litter.
10. Do not smoke in the baked area.
11. Produce products according to standard formula and process, standard operating procedure machine.
12. Do not work in tandem and are not allowed to enter areas unrelated to this group.
13. Do a good job in "7S" work carefully and meticulously.
14. After leaving work, you can only leave the workshop after the approval of the squad leader.
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