How to Write a Food Safety Management System for Retail Pastry 10

Article 1 The scope of management of these measures refers to pastries, biscuits, bread and decorated cakes (hereinafter referred to as pastry foods) made of flour, sugar, oil, eggs, cream and various auxiliary materials as raw materials, baked, steamed or fried, or cold processed. Article 2 Pastry food production enterprises should stay away from pollution sources, keep the internal and external environment clean frequently, the equipment layout and process flow should be reasonable, and set up a special raw material warehouse and finished product warehouse to prevent cross-contamination between raw food and cooked food, raw materials and finished products. Article 3 Pastry food production enterprises shall have workshops for raw material handling, processing, packaging and other workshops suitable for the variety and quantity of products (special rooms shall be set up for cold processing), and have sanitary facilities such as fly-proof, dust-proof and rodent-proof, washing and disinfection of packaging boxes, washing and disinfection of running water, and changing clothes.

Article 4 The process of pastry production should be continuously reformed and the level of mechanization should be gradually improved. The tools, containers, mechanical tables, packaging materials, vehicles, etc. used in the process of production, processing, storage, transportation and sales shall meet the hygiene requirements, and be washed and disinfected before and after use. Article 5 The site selection and architectural design of the new sedan chair, expansion and reconstruction projects of pastry food production enterprises shall meet the health requirements, and the design review and project acceptance must be attended by the food safety supervision agency.

Article 6 The hygienic quality of the production and sale of pastry food shall conform to the provisions of the "Hygienic Standards for Pastry Biscuits and Bread" and "Hygienic Standards for Decorated Cakes". The production and processing of flour, sugar, oil, eggs, cream and various auxiliary materials should meet their respective health standards, shall not use insects, mildew, rancidity and other polluted raw materials, ** raw materials and finished products need to be processed and copied, should also meet the above requirements. The production water must comply with the "Sanitary Standards for Drinking Water".

Article 7 Employees who produce and sell pastry food shall conduct a health examination once a year, and those who are found to be suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, chemical concentration or exudative diseases, and other diseases that hinder food hygiene shall be transferred. The production and sales personnel should wear clean work clothes, hair hats, and cut nails frequently. Hands must be thoroughly washed and disinfected before operation, and those who directly divide pastries and those engaged in cold processing should wear masks when operating.

Article 8 The pastry factory should determine the production by sales, and there should be a special warehouse for storing pastries, so that it is ventilated and dry, dust-proof, fly-proof, and rodent-proof, and the shelf life of various pastries should be formulated according to different climatic conditions, and the production date and batch number (or code) should be indicated on the packaging. Article 9 The pastry factory shall gradually establish and improve the food inspection room, which shall be responsible for supervising and guiding the sanitation work of the products in the production of the enterprise, and the health department shall regularly supervise and inspect the food hygiene, sampling inspection and technical guidance, and may take the necessary number of inspection samples from the relevant units free of charge according to the needs of supervision and management, and give official receipts.

Wash hands and disinfect before going to work, and it is forbidden to scratch your head and cough during the sales process.

Food sales staff must wear neat work clothes and hats, wash hands and disinfect before going to work, and it is forbidden to scratch their heads, cough, and cover their mouths with tissues when sneezing during the sales process. Food sold for direct consumption must be in complete packaging or dust-proof containers, using non-toxic, clean vending tools.

There should be special counters for food sales, and there should be dust-proof, fly-proof, and pollution-proof facilities. The pre-packaged and bulk food sold should be marked with the factory name, factory address, product name, production date and shelf life (or shelf life), etc. Shelves where food is displayed must be cleaned and disinfected before food is displayed.

The displayed food must be separated from raw and cooked to avoid cross-infection of food.

Food production and sales management system.

1. Comply with national laws, regulations and relevant regulations, and organize production according to standards;

2. The sanitary status of the production site and production equipment should be checked before shift production, and production should not be carried out if it does not meet the requirements;

3. Raw materials, additives (including processing aids) and packaging materials should be inspected before shift production to ensure that they meet the requirements of relevant regulations and standards;

4. Make production records, and record in detail the product name, production batch (or production date), production quantity, name and amount of raw and auxiliary materials used. Changes in equipment and processes should be specially indicated;

5. The use of food additives shall be registered with the on-site quality and technical supervision department according to the regulations, and the name and amount of additives shall be recorded in detail in production;

6. Verify whether the quality of the food is qualified, and the unqualified food will not be sold without leaving the factory;

7. Establish a food sales ledger to record the product name, sales area, sales date, sales quantity and retention period in detail.