Regulations and regulations for ensuring food safety Catalog (1) Employees'health management system and training management system............................................................Two (2) Inspection system of environmental sanitation in places...................................................................................................Two (3) Food supplier selection system................................................................................................Two (4) Operational procedures for key links, including procurement, storage, cooking temperature control, special operation, packaging, sample retention, transportation, etc. Cleaning and disinfection processes......................................................................................................Three (5) Food, food additives, food-related products procurement claim tickets, purchase inspection and accounting records system...Three (6) The management system of the use of food additives................................................................................................Four (7) Food inspection (including warehousing inspection and factory inspection) system............................................................Five (8) Problem food recall and disposal plan...............................................................................................................Five (9) Emergency response plan for food safety emergencies........................................................................Six (1) Health management system for employees 1. Food producers must undergo annual health checks and may not overuse health certificates. 2. New practitioners, interns and interns must obtain health certificates before taking up their posts, prevent the occurrence of physical examination after taking up their posts, and conduct relevant training at the same time. 3. Food hygiene managers are responsible for organizing health checks of employees in their units, establishing health records of employees, urging "five diseases" personnel to leave their posts, and conducting daily supervision and management of their health status. 4. Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis and other diseases that hinder food hygiene shall not participate in the production and operation of food directly imported. 5. When the following symptoms are observed, suspension of direct food intake or special protective measures should be provided.Diarrhea, hand injuries, scalds, skin eczema, boils, sore throat, ears, eyes, nasal discharge, fever, vomiting. 6. Food practitioners should adhere to the "Four Diligences".Wash your hands, cut your nails, bathe regularly, cut your hair, wash clothes regularly, change your bedclothes regularly.It is forbidden to have long hair, long beard, long fingernails, hand ornaments, nail polish, no clean work clothes and posts, smoking and snack food during the period of going to work, and doing nothing related to food production, processing and operation. 7. Conduct a comprehensive assessment of morality, competence, diligence and discipline for food practitioners, and give praise or reward to those who have excellence: criticize and educate those who have failed in the comprehensive assessment to make corrections; persuade those who have not made corrections to leave their posts or provide for the termination of their labor contracts according to law. Eighth, regularly train employees in food safety and health management, and make good training records. (2) Training management system for employees 1Employees shall, in accordance with the provisions of the Food Safety Law of the People's Republic of China, undergo at least one health check-up every year and receive temporary check-ups if necessary.New or temporary workers should undergo health examination and obtain a health certificate before they can take part in the work.Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever, viral hepatitis (including pathogen carriers), active pulmonary tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the work of contacting directly imported food. 2Employees with fever, diarrhea, skin wounds or infections, pharyngeal inflammation and other obstructive food hygiene diseases should be immediately removed from their jobs until the ca