Food production hygiene management measures

1. Factory environmental sanitation management

1.1 The roads and courtyards in the factory area should be kept clean at all times. The hard ground should be kept in good condition, without water accumulation and dust.

1.2 The factory area is well greened. Except for the hard ground, all areas should be covered with lawns. There should be no exposed mud. The grass and trees should be watered and trimmed regularly.

1.3 The factory buildings, factory gates, walls, lamp posts and other facilities should be maintained regularly to maintain good sanitary conditions.

1.4 The sewage wells and pipelines should be cleaned once in spring and autumn every year, and kept unobstructed at all times, without silt accumulation.

1.5 It is strictly forbidden to pile up unnecessary equipment and items in the factory area.

1.6 Waste in production should be placed in the designated waste storage area in the factory area, and the waste such as scraps, waste labels, waste boxes, etc. should be cleaned out of the factory in time.

1.7 The generation of harmful gases, wastewater, waste, noise, etc. should be avoided to avoid public pollution. 1.8 Smoking is prohibited in the factory area. It is strictly forbidden to throw cigarette butts and debris. It is strictly forbidden to spit anywhere.

1.9 The factory area is divided into sanitation responsibility areas, and the responsible person cleans and tidies up every shift.

2. Workshop environment and equipment hygiene management

2.1 The floor, walls, and trenches of the production workshop should be cleaned and scrubbed regularly to keep them clean.

2.2 Potassium permanganate or bleaching powder disinfectant is used in the workshop disinfection pool.

2.3 The exhaust system, exhaust fan, filter and air duct should be thoroughly cleaned once a quarter to keep them clean.

2.4 The production equipment operators must scrub the equipment, containers, and pipelines they are responsible for at any time according to the division of job responsibilities, keep the equipment clean, and make it dust-free and free of debris.

2.5 The tools and equipment used in production must be scrubbed and disinfected at any time and stored at a fixed point to avoid external contamination.

2.6 Work tools and hands should be disinfected with 75% alcohol or 100PPM bleaching powder solution.

3. Employee personal hygiene management

3.1 Every employee who enters the company must hold a medical examination certificate from a health and epidemic prevention station at or above the county level and undergo a physical examination once a year.

3.2 Employees must be neatly dressed and clean and energetic when going to work every day. Men should not have long hair or beards; women should not have long nails or apply nail polish.

3.3 Before going to work, employees must wear the company's prescribed work clothes, work shoes, and work hats according to different positions, and they must be dressed neatly.

3.4 Employees who have direct contact with food are not allowed to wear watches, rings, and other accessories when working. Female workers should not expose their hair or apply makeup to prevent hair, hair, and foreign debris from falling into food, food contact surfaces, or inner packaging materials.

3.5 Entry into the production workshop must be disinfected, and smoking, eating food, and other behaviors that may contaminate food are prohibited.

3.6 When entering the workshop, management personnel must wear work clothes, shoes, and hats as required and enter along the prescribed route.

3.7 Without the approval of the company's leaders, no one may lead non-company personnel into the production area.

3.8 Employees should wash their hands strictly after going to the toilet and return to their posts in the workshop after disinfection.

4. Division of sanitation responsibilities

4.1 The environmental sanitation of the factory area is organized by the department according to the sanitation responsibility area. The general manager convenes the heads of each department to check and the administrative head to conduct random inspections

4.2 The workshop environment and equipment sanitation are organized by the production department, inspected by the quality department, and randomly inspected by the general manager.

4.3 Employees' personal hygiene is completed by individuals, inspected by the production department head, and randomly inspected by the general manager.

4.4 The distribution cabinets and wire bridges in the production workshop are completed by the equipment department, and inspected by the general manager