What is a Food Safety Manager?

Food safety managers should be aware of food safety laws and regulations.

Requirements, master food safety management practices and related knowledge and skills.

Strengthen the awareness of food safety laws, responsibilities and risks, improve professional ethics, and promote enterprises to continuously improve their food safety management capabilities.

and level, and effectively ensure food safety.

Food safety management system.

In order to do a good job in food management and effectively protect the personal safety and health of consumers, the following systems are formulated:

Food Safety Management Personnel System:

1. Formulate the food hygiene management system and post hygiene responsibility system management measures of the unit.

2. Formulate a plan for the improvement of sanitation facilities in the food business premises of the unit.

3. Issue food circulation licenses according to the relevant regulations.

Management measures, handle the receipt or renewal of food circulation licenses, and shall not engage in food business without food circulation licenses.

The food safety administrator is the person who assists the unit in reporting to the health and market supervision and management departments in a timely manner, taking measures to prevent the expansion of the situation, and cooperating with the investigation and handling of the regulatory department when a suspected food poisoning and food contamination accident occurs in the unit.

According to the different industries they are engaged in, the training and assessment categories of food safety administrators are divided into three categories: Class A (food production), Class B (food circulation) and Class C (catering services). Among them, Class C (catering service) is divided into C1 (primary catering service) and C2 (senior catering service).

Extended Materials. Food Safety Administrator Certificate: Go to the local Food and Drug Administration for processing.

1. Provide a copy of the "Catering Service License" or a valid "Food Hygiene License" of the unit; If you do not have the above certificates, you need to provide a copy of the business license of the enterprise or the ** certificate of the organization of the public institution;

2. Original ID card; If you collect it on behalf of another person, the person collecting it on behalf of you needs to provide the original ID card; If the chain unit collects it collectively, the headquarters of the unit shall provide a unified certificate of collection;

3. If the individual does not provide the original documents required for registration such as health certificate and graduation certificate before the assessment, they need to bring the supplementary documents for verification.

If the above information is incomplete, the certificate will not be issued temporarily.

People's Daily Online-Dushan: Yushui Town Food Safety Administrator Training Course opened.

The food safety administrator of the canteen is the staff who are equipped by the canteen in accordance with the requirements of laws and regulations to do food safety management in the operation of the canteen. Sounds abstract? If we go into the back kitchen and see someone checking the procurement and storage of ingredients, and the cleanliness of the back kitchen, it may be that the food safety manager is working.

Safety inspection is one of the work of food safety administrators.

The food safety administrator has to manage and control the main factors affecting food safety every day, specifically involving the formulation of food chain collapse safety system, safety inspection, food safety file management, personnel health management, safety knowledge promotion and so on.

The food safety administrator (also known as the food safety officer) shall assist the unit in reporting to the first round of the Department of Health and Market Supervision and Management in a timely manner when a suspected food poisoning and food contamination accident occurs in the unit, take measures to prevent the situation from expanding, and cooperate with the regulatory department to investigate and deal with it.

The responsibilities of a food safety administrator are:

1. Cooperate with the supervision and management department of the market supervision and auction to supervise and inspect the food safety of the unit, and truthfully provide relevant information.

2. Regularly assist in organizing the employees of the unit to conduct training on food safety laws and regulations and food safety knowledge.

3. Formulate the food safety management system and post responsibility system of the unit, and supervise and inspect the implementation of the situation.

4. Inspect and record the food safety status in the process of food production and operation, and stop and put forward treatment opinions in a timely manner for non-conforming behaviors found in the inspection.

5. Manage food safety inspection.

Food safety management personnel refer to those who are directly engaged in the processing or sale of food. According to the Food Safety Act.

Article 34 and Article 23 of its "Implementing Regulations": "Food health operators shall establish and implement a health examination system for employees and a system for closing health records for the elderly, who suffer from dysentery.

Typhoid, viral hepatitis A, viral hepatitis E, and infectious diseases of the digestive tract, as well as those with active tuberculosis, purulent or exudative ** disease.

and other diseases that hinder food safety, shall not be engaged in contact with direct food consumption work", food safety management personnel must provide health certificates, and their health certificates shall be issued by public hospitals at or above the township level, and the specific items of physical examination shall be carried out in accordance with the above provisions of the Food Safety Law and its Implementation Regulations.

Food safety management personnel refer to those who are directly engaged in the processing or sale of food. According to Article 34 of the Food Safety Law and Article 23 of its Implementation Regulations: "Food business operators shall establish and implement a health examination system and a health record system for employees, and persons suffering from dysentery, typhoid, viral hepatitis A, viral hepatitis E and digestive tract infectious diseases, as well as active tuberculosis, purulent or exudative diseases and other diseases that hinder food safety, shall not engage in work that comes into contact with food for direct consumption". Food safety management personnel must provide a health certificate, the health certificate should be issued by the township level and above public hospitals, the specific items of physical examination in accordance with the "Food Safety Law" and its "Implementation Regulations" of the above provisions, township level public medical hospitals do not have the required physical examination items inspection qualifications or capabilities, must be carried out in public hospitals at or above the county level.

1.Be in good health and have a valid health certificate.

2.More than 2 years of food safety experience in food service.

3.Hold a valid training certificate.

4.Other conditions stipulated by the food and drug supervision and management department.

Management system.

1. Formulate the food hygiene management system of the unit and the management measures of the responsibility system for blind students in the post and in the post.

2. Formulate a plan for the improvement of sanitation facilities in the food business premises of the unit.

3. Organize the food practitioners of the unit to carry out training on relevant food safety regulations and knowledge, and only those who pass the training are allowed to engage in food circulation and operation.

Fourth, establish and implement a health management system for employees.

5. Implement food safety standards.

6. Assist food safety supervision and management institutions in the implementation of food safety supervision and monitoring.

Food safety management personnel should understand the requirements of food safety laws and regulations, and master food safety management standards and related knowledge skills.

Strengthen the legal awareness, responsibility awareness and risk awareness of food safety and shortage, improve professional ethics, promote enterprises to continuously improve food safety management capabilities and levels, and effectively ensure food safety.

In order to do a good job in food management and effectively protect the personal safety and health of consumers, the following systems are formulated:

Food Safety Management Personnel System:

1. Formulate the management system of food sanitation and the management measures of the post hygiene responsibility system of the unit.

2. Formulate a plan for the improvement of sanitation facilities in the food business premises of the unit.

3. In accordance with the relevant administrative measures for the issuance of food circulation licenses, handle the receipt or renewal of food circulation licenses, and shall not engage in food business without food circulation licenses.