Chapter I General Principles
Article 1 This system is formulated to strengthen labor discipline and order.
Chapter II Company Work and Rest System
Article 2 The company's working hours are 8: 00 ~ 12: 00, 13: 00 ~ 17: 00 (which can be divided into summer and winter).
Chapter III Work System
Article 3 The company (headquarters) generally implements the standard working system of 8 hours a day. The standard working week system of 5 days per week is implemented, and the working time per week is 40 hours.
Article 4 Other working hours system:
1. Shorten working hours. Mainly for female employees who are particularly heavy and overworked, working at night and breastfeeding.
2. Piecework time. Work by the piece.
3. Irregular working hours. Mainly for company leaders, on-site staff, some duty personnel, salesmen, drivers, stevedores, etc. Due to the nature of their work, they need to be adjusted.
4. Comprehensive calculation of working hours. The nature of work is continuous operation, and the post is affected by the season. Convert the standard working day into weeks, months, quarters, years and other cycles to calculate working hours.
Article 5 The State practices the system of weekends and statutory holidays.
1. There are two public holidays every week.
2. Statutory holidays:
(1) New Year's Day, holidays 1 day;
(2) Spring Festival, 3 days off;
(3) International Labor Day, holiday 1 day;
(4) National Day, 2 days off;
(5) Other holidays stipulated by laws and regulations, such as Women's Day, Youth Day, Army Day, and national festivals.
Chapter IV Scope of Attendance
Article 6 Except the senior staff (general manager and deputy general manager), the company must be on the attendance list.
Article 7 The absence of special employees must be approved by the general manager.
Chapter V Attendance Measures
Eighth conditional, should adopt the attendance system. If you don't use the attendance machine, you can fill in the employee attendance form.
Article 9 Employees shall not entrust or represent others to punch in or sign in.
Article 10 When employees forget to punch in or sign in, they must explain the situation and keep the explanation records.
Article 11 Attendance setting type:
1. It's late. Arrive later than the scheduled working hours.
2. Leave early. Leave earlier than scheduled.
3. absenteeism. Absence without reason.
4. Ask for leave. Can be subdivided into several kinds of false.
5. Business trip.
6. On-site service. Working outside all day.
7. Take a vacation.
Article 12 Employees must show various certificates related to attendance.
Chapter VI Attendance Statistics and Evaluation
Article 13 The administrative supervisor is responsible for filling in the monthly attendance statistics every month.
Article 14 The company comprehensively evaluates the attendance of each employee through the scoring method.
Fifteenth attendance scoring method.
1. It's late. Deduct 2 points for being late for ≤ 10 minutes, 5 points for being late for > 10 ~ 30 minutes, 0 points for being late for > 30 ~ 60 minutes, and 20 points for being late for > 60 minutes.
2. Leave early. 2 points will be deducted if you leave early ≤ 10 minute, 5 points will be deducted if you leave early > 10 ~ 30 minutes, 20 points will be deducted if you leave early > 30 ~ 60 minutes, and 20 points will be deducted if you leave early > 60 minutes.
3. absenteeism. Deduct 20 points for absenteeism at a time.
The holiday has expired. Deduct 20 points a day.
The deduction is based on 100, and attendance is divided into five grades:
Excellent: above 90 points; Good: 80 ~ 90 points; Medium: 70 ~ 79 points; Pass: 60 ~ 69 points; Poor: below 60 points.
Article 16 The company decides the attendance rewards and punishments of employees according to their attendance performance.
Chapter VII Supplementary Provisions
Article 17 This system shall be implemented by the company's administrative department in conjunction with the personnel department, and released after being approved by the company's general manager.
Measures for the Administration of Staff Training and Education
Chapter I General Principles
Article 1 These Measures are formulated to encourage employees to participate in various trainings and improve their professional level and skills.
Chapter II Scope and Principles
Article 2 All employees of the Company shall enjoy the rights and obligations of training and education.
Article 3 The purpose of employee training is to improve the professional quality of employees, which must be beneficial to the interests of the company and the corporate image.
Article 4 Staff training and education should be based on the premise of not affecting staff and workers, and follow the principles of combining study with work needs, paying attention to practical results, short-term, amateur and self-study.
Chapter III Contents and Forms
Article 5 The forms of training and education are:
1. Pre-job training organized by the company;
2. on-the-job training;
3. Full-time training;
4. Amateur self-study education for employees.
Article 6 The contents of training and education are:
1. Professional knowledge system teaching;
2. Business knowledge lectures;
3. Information dissemination (lectures, communications, videos);
4. Demonstration education;
5. Simulation exercises (case teaching, role-playing, business games);
6. On-the-job operation (apprenticeship, on-the-job internship, on-the-job guidance).
Chapter IV Training and Cultivation Management
Article 7 Training and Education Plan of the Company.
1. According to the needs of business development, the personnel department will make a company-wide training and education plan. Make 1 plan every six months.
2. Each department shall formulate its own training and education plan according to the company's planning and business contents.
Article 8 The full-time study time for senior (professional and technical) personnel and junior (professional and technical) personnel of the company shall be no less than 72 hours per year, and the continuing education plan shall be implemented every three years according to the 1 knowledge update cycle.
Article 9 The company regularly and irregularly invites experts inside and outside the company to hold training and education lectures.
Article 10 Examination and approval of academic qualifications.
The qualifications of employees attending various classes, vocational schools, night universities, TV universities, correspondence universities and adult colleges shall be determined by the Ministry of Personnel according to the relevant provisions of the state, and those that are not recognized shall not be recognized.
Eleventh principles of examination and approval.
1. Employees can decide to participate in all kinds of job-related training and education in their spare time; If it affects the work, you must obtain the consent of the supervisor and the personnel department before you can register.
2. Generally, taking part-time study should not occupy working hours, which will not affect work efficiency.
Article 12 The Company shall assess the achievements of employee training and education every six months and incorporate them into the overall employee assessment index system.
Thirteenth employees who have achieved excellent results in training and education will be given additional rewards.
Article 14 For employees with outstanding performance, the company will send them for training at home or abroad.
Article 15 All employees who go out for training and further study at the company's expense must sign a contract and promise to serve in the company for a certain period of time;
1. If the off-the-job training is less than 6 months and less than 1 year, the service period is 2 years;
2. Full-time training 1 year and less than 3 years, with a service period of 3 years;
3. Full-time training for more than 3 years and less than 4 years, with a service period of 4 years;
4. Full-time training for more than 4 years with a service period of 5 years.
For multiple trainings, the sum shall be calculated separately.
Article 16 The company shall bear the training expenses for on-the-job training approved by the company. Those who pass the exam will be paid as usual; Post allowance and bonus will be deducted from those who fail.
Article 17 In line with the principle of counterpart training, the company's personnel are generally not allowed to change their posts after returning from training. If it is really necessary to transfer posts, it shall be handled according to the company's post employment method.
Chapter V Reimbursement and Compensation of Training Expenses
Eighteenth eligible employees, their overseas training and education expenses can be reimbursed as appropriate.
Article 19 Application procedures:
1. When employees apply for training and education, fill in the tuition reimbursement application form;
2. After the approval of the supervisors at all levels, report to the personnel department for the record;
3. After the end of training and education and graduation, with the school certificate, certificate and tuition receipt, it can be submitted to the financial department for reimbursement within 30 days after being audited by the personnel department.
Article 20 Those who fail in academic performance shall pay their own tuition fees. In principle, self-learners should pay their own expenses, and the company will give some subsidies.
Twenty-first study fees are too large for individuals to bear, and can be used in advance after approval by the general manager.
Article 22 The reimbursement scope of tuition and miscellaneous fees includes registration fees, tuition fees, experimental fees, miscellaneous fees for books, internship fees, materials fees and other expenses approved by the Ministry of Personnel.
Article 23 Non-reimbursement scope: overdue payment, entrance examination fee, calculator, instrument purchase fee, manuscript paper fee, local transportation fee, notebook fee, stationery fee, periodical fee, typing fee, etc.
Article 24 If an employee resigns or terminates the labor contract within the agreed service period, he shall compensate the company for the training expenses, the scope of which is as follows:
1. College graduates and graduate students funded by the company;
2. The company funded the training of senior technicians;
3. Employees in high-tech, special and key positions funded by the company;
4. Employees trained abroad at the company's expense;
5. Employees who invest in classes outside the company and have received professional training for more than 4 months.
It does not include re-employment, leadership decision to transfer, and transfer after unsuccessful employment.
Twenty-fifth compensation calculation formula:
length of service
Compensation amount = training expenses paid by the company × (1-)
Required years of service
Among them, the training expenses refer to the tuition and fees paid by the company, the transportation expenses and living allowances for going abroad and training in different places. Does not include wages, bonuses, allowances and labor welfare during the training period.
Twenty-sixth compensation fees shall be negotiated by the transferred personnel and the receiving unit whether to pay together or share in proportion. After the recovery, the compensation fee is still charged to the training fee subject for education and training purposes.
Chapter VI Supplementary Provisions
Article 27 These Measures shall be organized and implemented by the Ministry of Personnel in conjunction with the Ministry of Finance, and shall take effect after being adopted by the general manager's office meeting.
1.
Plan the production process, determine the production process and the factors affecting the quality and safety of the production process, so that each production process is under control and qualified products are produced.
2. Scope of application
It is suitable for the control of the whole production process of our company.
3. Responsibility
3. 1 The production department is responsible for planning the production process and determining the production process and production tasks.
3.2 Technology Development Department is responsible for preparing production technical data and solving process quality problems in production.
3.3 The Quality Inspection Department is responsible for the measurement and monitoring in the production process of products.
3.4 Equipment Department is responsible for the control of production equipment, so that the production equipment has process capability.
3.5 Each workshop is responsible for implementing process control to ensure that each process is under control.
4. Procedures
4. 1 The telephone order taker records the customer's demand for goods in detail on the telephone (oral)/fax order record sheet every day.
4.2 The production department prepares the next day's production work order according to the telephone (oral)/fax order record and sends it to the warehouse and workshop.
4.3 In the production process, when customers temporarily change the requirements for goods, they should re-compile the production work order in time and recover the original production work order.
4.4 The purchasing department shall purchase according to the Purchase Application Form and the Purchase Control Procedure prepared by the warehouse. If the purchased products cannot arrive in time, the production department and warehouse should be informed so as to adjust the production plan.
4.5 The production department issues production orders to the workshop and warehouse every day, and the warehouse prepares the picking list according to the production orders. The shift supervisor in the workshop confirms the quantity of raw materials on the picking list and signs it. Each section chief goes to the warehouse for picking according to the quantity of the picking list, and the team produces according to the production work list.
4.6 In the production process, the operators shall operate in strict accordance with the production operation regulations, hygiene control procedures and labeling and traceability control procedures. The shift supervisor shall conduct daily inspection, and supervise and check whether the operators meet the requirements of the specification.
4.7 The remaining raw materials on duty shall be executed according to the Warehouse Management Procedure.
4.8 The Quality Inspection Department shall do a good job of product quality monitoring according to the production work sheet and manpower, and conduct process inspection and product inspection according to the Product Monitoring and Measurement Control Procedure and QC engineering drawings.
4.9 Each workshop should carry out production in strict accordance with the production operation sheet, and the shift supervisor should fill in the workshop production daily report and submit it to the finance department every day.
5 related documents
Procurement control procedure
Product monitoring and measurement control program
Identification and traceability control procedures
Recording control program
Storage management program
"production operation specification"
Hygienic control program
Quality control engineering drawing
6 related records
Telephone (oral)/fax order record form
Production operation sheet
Material application form
Workshop production daily
Production process record sheet
.9 Management of by-products
5.9. 1 By-products (processed materials and wastes) shall be transported out of the production workshop in time, stored in the by-product warehouse according to the hygiene requirements, and the wastes shall be collected in the sewage facilities and transported out of the factory for treatment in time.
5.9.2 The means of transport and containers used should be cleaned and disinfected frequently to keep them clean and hygienic.
5. 10 health facilities management
5. 10. 1 Sanitary facilities such as hand washing disinfection pool, boots disinfection pool, changing room, shower room and toilet. , should be managed by a special person, and establish a management system, responsibility to people, and often remain intact.
5. 1 1 Work clothes management
5. 1 1. 1 Work clothes include light-colored work clothes, pants, hair caps, shoes and boots, etc. Some processes (varieties) should also be equipped with masks, aprons, sleeves and other health protection products.
5. 1 1.2 Work clothes should have a cleaning system. All employees who come into direct contact with food must be replaced every day. Other personnel should also be replaced regularly and kept clean. 5. 12 health management
5. 12. 1 All employees of the food factory shall have a health check-up at least once a year. Those who have not obtained the health check-up certificate issued by the health supervision institution shall not engage in food production.
5. 12.2 fecal culture and viral hepatitis test should also be carried out for people who come into direct contact with crowd food.
Anyone who is confirmed to have the following diseases:
Hepatitis (viral hepatitis and carriers);
(2) Active pulmonary tuberculosis;
(3) Enterotyphoid fever and carriers of enterotyphoid fever;
(4) Bacillary dysentery and dysentery carriers;
(5) suppurative or exudative desquamation dermatosis;
(six) other people suffering from diseases or diseases that hinder food hygiene shall not engage in food production.
6 Hygienic requirements of production process
6. 1 management system
6. 1.65438+ Specific measures are formulated in the hygienic standards of food factories.
6. 1.2 All workshops and relevant departments shall be equipped with full-time or part-time process hygiene management personnel to supervise, inspect and assess according to the management scope.
6.2 Hygienic requirements of raw materials
6.2. 1 Raw materials entering the factory shall comply with the provisions of Article 3. 1.
6.2.2 Raw materials must be inspected and tested before use; Those that do not meet the quality and hygiene standards and requirements shall not be put into use, and shall be strictly distinguished from qualified products to prevent confusion and contamination of food.
6.3 Hygienic requirements of production process
6.3. 1 According to the sequence of production technology and product characteristics, raw material treatment, semi-finished product treatment and processing, cleaning and disinfection of packaging materials and containers, packaging and inspection of finished products, storage of finished products and other processes should be set separately to prevent cross fertilization and pollution in the previous process.
6.3.2 Various technological operations shall be carried out under good conditions. Prevent the deterioration and pollution of corrupt microorganisms and toxic and harmful substances.
6.3.3 Production equipment, tools, containers and places should be thoroughly cleaned and disinfected before and after use. When maintaining and inspecting equipment, food shall not be contaminated.
6.3.4 The finished products shall be packed in fixed packages, and can only be packed after passing the inspection; Packaging should be carried out under good conditions to prevent foreign bodies from being brought into food.
6.3.4. 1 The packaging containers and materials used shall be intact and meet the national hygiene standards.
The label on the package of 6.3.4.2 shall comply with the relevant provisions of GB77 18.
6.3.5 After finished products are packaged, they should be put into storage and stored in batches to prevent mistakes.
6.3.6 The original records of the production process (including the inspection results of key factors in the process specification) shall be properly kept, and the storage period shall be extended by six months compared with the commodity storage period of the product.
7 Health and quality inspection management
7. 1 The food factory shall set up a sanitary quality inspection room suitable for the production capacity, and be equipped with inspectors who have passed the professional training and examination to conduct sanitary quality inspection.
7.2 The health quality inspection room should have necessary instruments and equipment, and have a sound inspection system and methods. The original records shall be complete and properly kept for future reference.
7.3 The inspection shall be carried out according to the hygienic standards and inspection methods stipulated by the state, and the raw materials, semi-finished products and finished products before production shall be inspected batch by batch, and the inspection result sheet shall be issued.
7.4 Any dispute over the test results shall be arbitrated by the health supervision institution.
7.5 Instruments and equipment used for inspection shall be regularly verified and maintained in time to keep them in good condition, so as to ensure the accuracy of inspection data.
Hygienic requirements for storage and transportation of finished products
8. 1 The packaged finished products after inspection shall be stored in the finished product warehouse, and its capacity shall be suitable for the production capacity. According to the variety, batch classification storage, to prevent mixed. The finished product warehouse shall not store toxic and harmful substances or other perishable and flammable substances.
8. 1. 1 When finished products are stacked, there should be a certain distance from the ground and walls to facilitate ventilation. Channels should be set aside to facilitate the passage of people and vehicles, and temperature and humidity monitoring devices should be set up for regular inspection and recording.
8. 1.2 should be equipped with facilities such as rat and insect prevention, regular cleaning and disinfection, and maintain hygiene.
8.2 Means of transport (including carriages, boathouses and various containers, etc.). ) should meet the health requirements. According to the product characteristics, it should be equipped with rain-proof, dust-proof, cold storage, heat preservation and other facilities. 8.2. 1 Strong vibration and impact should be avoided during transportation, and handle with care to prevent the appearance of finished products from being damaged; And shall not be mixed with toxic and harmful substances, mixed transport, after the operation, handling personnel should be evacuated from the workplace to prevent food pollution.
8.2.2 The transportation of fresh food shall be carried out by special means of transportation according to the product quality and hygiene requirements.
9 Personal hygiene and health requirements
9. 1 Employees in food factories (including temporary workers) should undergo health examination and obtain health certificates before they can participate in food production.
9.2 Employees shall receive health training and education before taking up their posts.
9.3 When on duty, do a good job in personal hygiene to prevent food contamination.
9.3. 1 Before entering the workshop, you must wear uniform work clothes, hats, boots and shoes. Work clothes should cover the coat, hair should not be exposed outside the hat, and hands should be washed clean.
9.3.2 Personnel who are in direct contact with raw materials, semi-finished products and finished products are not allowed to wear earrings, rings, bracelets, necklaces and watches. No heavy makeup, no hands, no perfume in the workshop.
9.3.3 Hands touching stolen goods, going to the toilet, smoking, and after eating, you must wash your hands before you can work.
9.3.4 Don't drink alcohol before going to work, and don't smoke, drink, eat food and do other activities that hinder food hygiene at work.
9.3.5 Operators are not allowed to touch food or raw materials due to hand trauma. After wearing protective gloves, they can take part in jobs that are not in direct contact with food.
9.3.6 Work clothes and work shoes are not allowed to enter the toilet or leave the production and processing places.
9.3.7 Clothing, food, alcohol, tobacco, medicines, cosmetics and other personal daily necessities shall not be carried or stored in the production workshop.
9.3.8 Other personnel (including visitors) entering the production and processing workshop shall abide by the hygiene rules of the food factory.
Food hygiene is the first priority, and so is the food factory. Health management can be divided into areas (workshops, dressing rooms, toilets, restaurants, factories and garbage areas) and key management (personal cleaning, cigarette butts and garbage), and corresponding measures shall be formulated for possible behaviors, and the provisions of this Code shall be observed when necessary.
1. Personal cleaning: employee health examination, clothing distribution and regular disinfection. Where clothes, nails, jewelry and articles enter the workshop. Employees should wash their hands, dry their hands, wear disposable gloves and enter the workshop door for full disinfection. Change factory clothes inside and outside the locker room workshop.
2, cigarette butts: in principle, no smoking. There are no cigarette butts in the office area and workshop, and a fixed smoking area is set in the factory area.
3. Garbage and garbage area: the configuration of garbage cans, the whole package of garbage and the classified placement of garbage. Clean up garbage every day, sell waste materials, and clean waterways regularly.
4. Toilet: The toilet is located outside the workshop to ensure that it is washed clean, equipped with a paper basket, paper towels, hand sanitizer and a mobile phone dryer, and posted personal hygiene and social hygiene propaganda.
5. Dining room: Keep the floor and table clean and tidy. Cleaning of edible materials, disinfection of food plates, keeping the kitchen ventilated, and setting of doors and windows.
6. locker room: equipped with corresponding kitchen cabinets, shelves, disinfection cabinets, hand sinks, hand sanitizers and hand dryers to ensure the cleanliness of the locker room.
7. Open space in the factory: things are not piled up at will, and there is no flying paper scraps.
8. Workshop: Disinfection equipment shall be set in front of the workshop, and the workshop shall be cleaned when the team leader shifts, and the doors and windows of the workshop shall be well configured to prevent mosquitoes and rats, and regular prevention and maintenance shall be carried out.
Requirements for sanitary facilities of food enterprises
(1) Hand washing and disinfection
Hand washing facilities should be set at the entrance of the workshop and at appropriate places in the workshop. Hot and cold water mixers shall be provided, and their switches shall be non-manual. The number of faucets per shift is less than 200 people 10 people 1, and more than 200 people 1 20 people. Hand washing facilities should also include hand drying equipment (hot air, sterilized dry towels, sterilized paper towels, etc.). ). According to the production needs, some workshops and departments should also be equipped with disinfection gloves, and at the same time equipped with a sufficient number of nail clippers, nail brushes, detergents and disinfectants. When the production workshop is imported, if necessary, it should also be equipped with disinfection tanks for work boots and shoes (workshops that the health supervision department thinks do not need disinfection of boots and shoes can be exempted). The inside of the disinfection tank wall and the tank wall are inclined at 45 degrees, and its specifications and dimensions should be determined according to the situation, so that workers can not enter through the disinfection tank.
(2) dressing room
The locker room should be equipped with lockers or hangers and shoe boxes (racks). Keep a certain distance between lockers, more than 20 cm from the ground. If clothes hangers are used, separate personal belongings storage cabinets should be set up. The dressing room should also be equipped with a dressing mirror for the staff to check themselves.
(3) Shower room
Shower rooms can be distributed or centralized. According to the number of workers in each class, there are 1 shower room for every 20 ~ 25 people. Shower room should be equipped with skylight or vent and heating equipment.
(4) the toilet
The setting of toilets should be convenient for production and sanitation, and the number and pit location of urinals should be set appropriately according to production needs and personnel conditions. Toilets in the production workshop should be located outside the workshop, all of which are flush-type, equipped with hand washing facilities and deodorizing devices, and their entrances and exits should not face the workshop door to avoid the passage, and their sewage pipes should be separated from the workshop drainage pipes. When the pit toilet is set, it should be more than 25 meters away from the production workshop, and it should be convenient for cleaning and cleaning. Mosquito and fly prevention facilities should also be set up.
9. Hygienic management requirements of food enterprises
(1) mechanism
Food factories must establish corresponding health management institutions to comprehensively manage the food hygiene work of their own units. Management institutions should be equipped with professional training of full-time or part-time food hygiene management personnel.
(2) Responsibilities (tasks)
(1) publicize and implement food hygiene laws and regulations and relevant rules and regulations, supervise and inspect the implementation of this unit, and report to the food hygiene supervision department regularly.
(2) to formulate and modify the health management system and planning of this unit.
③ Organize health publicity and education, and train food practitioners.
(4) Conduct regular health check-ups for employees of this unit and do a good job in the aftermath.
(3) Repair and maintenance work
(1) buildings and various mechanical equipment, devices, facilities, water supply and drainage systems, etc. Should be kept in good condition, ensure normal operation, cleanliness and hygiene, and not pollute food.
(2) establish and improve the maintenance system, regular inspection and maintenance, put an end to hidden dangers and prevent food pollution.
(4) Cleaning and disinfection work
① Effective cleaning and disinfection methods and systems should be formulated to ensure that all places are clean and hygienic and prevent food pollution.
(2) When using cleaning agents and disinfectants, appropriate measures should be taken to prevent personal and food pollution.
(5) Pest control and pest control management
(1) The factory should carry out pest control regularly or when necessary, and take effective measures to prevent the aggregation and reproduction of rats, mosquitoes, flies and insects. Urgent measures should be taken to control and eliminate the places that have happened, so as to prevent food from spreading and polluting.
(2) Before using all kinds of pesticides or other chemicals, we should do a good job of pre-applying pesticides to people, food, equipment and tools for pollution and poisoning, and thoroughly clean all equipment and tools after using drugs to eliminate pollution.
(6) Management of toxic and harmful substances
Lotions, disinfectants, pesticides and other toxic and harmful substances should be packed in fixed packages, marked with the word "drugs" in obvious places, stored in special warehouses or cabinets, locked and kept by special personnel, and a management system should be established. When using, it should be carried out by trained personnel according to the usage method to prevent pollution and personal poisoning. Except for hygiene and technological needs, the production workshop shall not use and store any drugs that may contaminate food.
(4) The varieties and scope of use of various drugs must be approved by the health supervision departments of provinces (autonomous regions and municipalities directly under the Central Government).
(7) Management of feeding animals
In addition to the experimental animals and livestock to be processed, poultry and livestock are not allowed to be kept in the factory. The management of experimental animals and livestock to be processed should be strengthened to prevent food pollution.
(8) Management of sewage and dirt
Sewage discharge shall meet the national standards, and those that do not meet the standards shall take purification measures and be discharged after reaching the standards. Sewage collection facilities set up in the factory should be closed or covered, cleaned and disinfected regularly, and sewage should not overflow, and should be transported to the factory for treatment within 24 hours. Do Nissan Nissin to prevent harmful animals from gathering and breeding.
(9) Management of by-products
(1) By-products (processed materials and wastes) are transported out of the production workshop in time, stored in the by-product warehouse according to the hygiene requirements, and the wastes are collected in the sewage facilities and transported out of the factory for treatment in time.
② Vehicles and containers used should be cleaned and disinfected frequently to keep them clean and hygienic.
(10) Management of sanitary facilities Sanitary facilities such as hand washing, disinfection pool, boots, shoe disinfection pool, dressing room, shower room and toilet should be managed by special personnel, and a management system should be established, with the responsibility carried out to all people and always kept in good condition.
(1 1) tanning? Tomb?
① Work clothes include light-colored work clothes, trousers, hair caps, shoes and boots, etc. Some processes (types) should also be equipped with masks, aprons, sleeves and other health protection products.
(2) Work clothes should have a keep-alive system. All employees who come into direct contact with food must be replaced every day. Other personnel should also be replaced regularly and kept clean.
(12) health management
(1) All employees of the food factory shall have a health check-up at least once a year. Those who have not obtained the health check-up certificate issued by the health supervision institution shall not engage in food production.
② Personnel who have direct contact with imported food should also carry out fecal culture and viral hepatitis test.
③ Anyone who is confirmed to have hepatitis A (viral hepatitis and virus carriers), active tuberculosis B, intestinal typhoid fever and intestinal typhoid fever carriers C, bacillary dysentery and dysentery carriers D, suppurative or exudative desquamation dermatosis E and other diseases or diseases that hinder food hygiene shall not engage in food production.