Catering safety production management system, catering safety management system

The catering safety management system is a system prescribed to strengthen the food safety management of catering services, standardize the operation of catering services, and ensure the food safety of consumers

1. The health management system for employees, all catering staff (including chefs, waiters, dishwashers, purchasers, warehouse keepers, administrators, restaurant foremen, etc.) engaged in direct customer service in the unit shall abide by this management system;

2. Employee training management system, catering service employees (including new and temporary catering service employees) must be trained and assessed before they can engage in catering service work;

3. Raw material procurement inspection and ticket request management system, catering service providers shall establish a procurement inspection and certificate request system for food, food raw materials, food additives and food-related products;

4. In the food storage management system, food business operators shall store food in accordance with the requirements of ensuring food safety in accordance with the law. Food and non-food should not be mixed, toxic and harmful substances (such as rodenticides, pesticides, detergents, disinfectants, etc.) shall not be stored in the food warehouse, and personal belongings and sundries shall not be stored;

5. The management system for cleaning, disinfection and cleaning of dining utensils should set up special areas and equipment for cleaning, disinfection and cleaning of dining utensils, and the size and quantity of cleaning and disinfection equipment and facilities should be able to meet the needs;

6. The management system for the disposal of catering waste and waste gas and grease, and a special person should be responsible for the management of kitchen waste and waste oil.

Article 4 of the Food Safety Law of the People's Republic of China Food producers and traders are responsible for the safety of the food they produce and operate. Food producers and traders shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision, and assume social responsibility.

Article 18 In any of the following circumstances, a food safety risk assessment shall be conducted:

1) It is found that food, food additives, or food-related products may have potential safety hazards through food safety risk monitoring or receiving reports;

2) In order to provide a scientific basis for the formulation or revision of national food safety standards, it is necessary to conduct a risk assessment;

3) In order to determine the key areas of supervision and management, key varieties need to carry out risk assessment;

4) Discovering new factors that may endanger food safety;

5) It is necessary to judge whether a certain factor constitutes a potential food safety hazard;

6) Other circumstances that the health administrative department deems necessary to conduct a risk assessment.

Legal analysis: The main person in charge of the catering business unit is fully responsible for the safety production work of the unit and performs the following duties:

1) Establish, improve and supervise the implementation of the responsibility system for production safety;

2) Organize the formulation and supervise the implementation of safety production rules and regulations and operating procedures;

3) Ensure the effective implementation of investment in production safety;

4) Regularly study safety production issues;

5) Supervise and inspect work safety, and eliminate hidden dangers of production safety accidents in a timely manner;

6) Organize the formulation and implementation of emergency rescue plans for production safety accidents; (7) Report production safety accidents in a timely and truthful manner.

Legal basis: Work Safety Law of the People's Republic of China

Article 17 Production and business operation entities shall meet the safety production conditions stipulated in this Law and relevant laws, administrative regulations and national standards or industry standards; Those who do not have the conditions for safe production shall not engage in production and business activities.

Article 18 The main person in charge of the production and business operation entity shall have the following responsibilities for the safety production work of the unit:

1) Establish and improve the responsibility system for production safety in the unit;

2) Organize the formulation of the unit's safety production rules and regulations and operating procedures;

3) Organize the formulation and implementation of the unit's safety production education and training plan;

4) Ensure the effective implementation of the unit's investment in production safety;

5) Supervise and inspect the safety production work of the unit, and eliminate the hidden dangers of production safety accidents in a timely manner;

6) Organize the formulation and implementation of the emergency rescue plan for production safety accidents of the unit;

(7) Report production safety accidents in a timely and truthful manner.