Food hygiene management system of hotel shopping mall

In order to implement the food safety responsibilities and obligations of supermarkets (shopping malls), ensure food safety, and ensure public health and life safety, this system is formulated in accordance with the Food Safety Law, the Agricultural Products Quality Safety Law and other laws and regulations, combined with the actual situation.

Article 1 We should consciously abide by the health management system of employees, the linkage system of production and marketing of important foods, the food incoming inspection record system, the food quality self-inspection system, the food information publicity system, the delisting system of unqualified foods and other food safety management systems. Be responsible to the society and the public, ensure food safety, accept social supervision and assume social responsibilities.

Article 2 Employee health management system. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in direct contact with imported food. Food practitioners should organize a health examination every year, and they can only engage in food work after obtaining a health certificate.

Third important food production and marketing convergence system. When dealing in important foods such as grain, edible oil, vegetables, meat, poultry, bean products, aquatic products and cooked food. Establish production and marketing relations with suppliers with standardized management, such as production bases of high-quality agricultural products, production and processing units with qualified food quality, sign agreements, clarify the responsibility for food quality and safety, access and exit, do a good job in auditing the main qualifications of suppliers and product quality certificates, establish a fast channel for high-quality food to enter the circulation, and ensure the safety of listed food.

Article 4 Food incoming inspection record system. Should be equipped with full-time or part-time food safety supervision and management personnel, responsible for food incoming inspection and other work, to ensure that they stick to their posts during business hours.

When purchasing food, the supplier's license and food certificate shall be inspected or obtained, and the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date and other contents of the food shall be truthfully recorded, including the name, specification, quantity, production date, production or import batch number, shelf life and exporter.

When purchasing poultry, livestock and their products that must be quarantined according to regulations, they shall ask the supplier for the quarantine certificate of animal products and the quarantine certificate of bulk livestock products, and publicize them in a prominent position and keep records for future reference. An electronic ledger shall be established for food commodities subject to computer charge management.

Article 5 Food quality self-inspection system. Check the food in stock regularly, and clean up the food that has deteriorated or exceeded the shelf life in time. When storing and selling bulk food, the name of the food, the date of production, the shelf life, the name of the producer and the contact information shall be marked on the storage place and the container and outer packaging of the bulk food. Prepackaged foods, which sells imported food, shall have Chinese labels and instructions, indicating the origin of the food and the name, address and contact information of domestic agents.

Article 6 Food information publicity system. A food information bulletin board should be set up in a prominent position in the business premises to publicize the relevant food safety laws and regulations, food safety management system, daily food testing information, delisting food list and handling situation to consumers.

Seventh unqualified food delisting system. For foods with quality problems found in self-inspection, foods that have exceeded the shelf life and unqualified foods announced by administrative departments, measures such as taking them off the shelves, sealing them up and stopping selling should be taken immediately, and suppliers and consumers should be immediately notified to return the goods, and the industrial and commercial departments should be assisted to deal with unqualified foods, and relevant information such as business suspension should be recorded.

Eighth food safety management commitment system. In order to conscientiously implement the Food Safety Law and safeguard food consumption safety, this supermarket (shopping mall) solemnly promises:

First, earnestly fulfill the "first responsible person" responsibility of food safety that food operators must bear, and be responsible for the food safety operated by their own units.

Second, establish and improve the inspection and acceptance system of incoming goods according to law, carefully check whether the supplier's business qualification, product certificate, product identification and product quality meet the statutory requirements, and strictly control the incoming goods.

Third, establish and improve the commodity purchase record system, truthfully record and save all kinds of information and data of the purchased goods, ensure the traceability of the purchased goods in this supermarket (shopping mall) and the authenticity of the information on the flow direction of the sold goods, and prevent and control food safety risks.

Four, establish and implement the daily management measures of food safety, timely discover the hidden dangers of food quality and safety, and do not sell foods that do not meet the statutory requirements, expired foods, spoiled foods and foods with potential safety hazards. Stop selling the food in question immediately and report to the administrative department for industry and commerce in time.

Five, actively cooperate with the administrative department for Industry and commerce to perform supervision and inspection according to law, standardize business practices, improve after-sales service, properly solve consumer complaints and disputes, and create a safe food consumption environment.