Food safety supervision and management of catering enterprises refers to the process of supervising and managing the food safety of catering enterprises by relevant departments. Here are some common oversight measures:
1. Establish a food safety management system: catering enterprises should establish a sound food safety management system, including the management of food procurement, storage, processing, sales and other links.
2. Strengthen food safety training: Catering enterprises should conduct food safety training for employees to improve their food safety awareness and skills.
3. Strengthen food safety inspections: ** and relevant departments should regularly conduct food safety inspections on catering enterprises, and rectify problems in a timely manner.
4. Strengthen food safety supervision: ** and relevant departments should strengthen food safety supervision of catering enterprises and crack down on illegal acts.
5. Establish a food safety traceability system: catering enterprises should establish a food safety traceability system to ensure that food can be traced and problem food can be recalled.
6. Strengthen food safety information disclosure: ** and relevant departments should strengthen food safety information disclosure and improve public awareness and trust in food safety.
Regular staff training is required
1. Formulate a training plan: Catering enterprises should formulate a detailed training plan according to their actual situation, including training content, training time, training methods, etc.
2. Determine the training content: The training content should include the basic knowledge of foreign body management, the types and types of common foreign bodies, and the control methods of foreign bodies.
3. Choose the training method: The training method can adopt a variety of methods such as classroom teaching, on-site demonstration, case analysis, etc., to improve the learning and Xi effect of employees.
4. Conduct training evaluation: After the training, the learning and Xi effect of employees should be evaluated, and the evaluation results can be used as an important basis for employee performance appraisal.
5. Regular training: Employee training should be carried out regularly to ensure that employees always maintain a high level of vigilance for foreign body management.
Through the implementation of the above measures, the ability of employees to identify and control foreign bodies can be effectively improved, and the food safety of catering enterprises can be guaranteed.
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