As the first responsible person to ensure food safety, food production and operators should engage in production and operation activities in accordance with laws, regulations and food safety standards in food operations, be responsible for society and the public, ensure food safety, accept social supervision, and assume social responsibility. At the same time, food production and operation enterprises should establish and improve the food safety management system of the unit, strengthen the training of food safety of employees, allocate full -time or part -time food safety managers, do a good job of inspection of food operations they produce and operate, and engage in food in accordance with the law. Business activities.
Health inspection system for employees
Food operating practitioners should conduct health inspections each year, and they can engage in food operations after obtaining health certificates. Its inspection projects and other matters shall comply with the provinces, autonomous regions, and municipalities. Dianding, damage, hepatitis A viral hepatitis, and pentalidal hepatitis infectious diseases, as well as diseases such as mobilized tuberculosis, purulent or exudate skin diseases, etc., may not engage in contact with food safety diseases. Practitioners of work diseases directly imported food.
Food production and operators should maintain personal hygiene. When producing and operating food, they should wash their hands and wear clean working clothes; they should use non -toxic and clean cargo sales tools when selling direct imported food without packaging.