食品小作坊环境卫生专项整治工作方案【精彩4篇】

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食品小作坊环境卫生专项整治工作方案 篇1食品小作坊环境卫生专项整治工作方案 篇2食品小作坊环境卫生专项整治工作方案 篇3食品小作坊环境卫生专项整治工作方案 篇4

食品小作坊环境卫生专项整治工作方案 篇1

食品生产加工小作坊（以下简称小作坊）是与百姓生活密不可分的食品产业重要环节，其安全状况关系百姓民生，市委、市政府历来高度重视。近年来全市范围部署开展了小作坊专项整治行动，对小作坊进行了深入摸排整治，查处了一批违法违规“黑作坊”和“黑窝点”，取得了一定成效。但从后续的监管情况看，食品小作坊管理能力不足、生产卫生条件不佳，仍然存在一定的风险隐患。为有效深化小作坊的风险隐患排查整治，提高小作坊总体食品安全水平，我局决定在去年工作基础上，继续深化小作坊的治理整顿，开展为期7个月的专项整治工作，特制定本方案。

Small food production and processing workshops (hereinafter referred to as "small workshops") are important links in the food industry that are closely related to people's lives. Their safety is closely related to people's livelihood, and the municipal party committee and government have always attached great importance to them. In recent years, the city has deployed and carried out a special rectification action for small workshops, conducted in-depth investigation and treatment of small workshops, investigated and dealt with a number of illegal "black workshops" and "black dens", and achieved certain results. However, from the perspective of the subsequent supervision, the small food workshops still have some potential risks due to their insufficient management capacity and poor production and sanitation conditions. In order to effectively deepen the investigation and rectification of risks and hidden dangers of small workshops and improve the overall food safety level of small workshops, our bureau has decided to continue to deepen the management and rectification of small workshops on the basis of last year's work, and carry out a special rectification work for seven months. This plan is hereby formulated.

一、工作目标

1、 Work objective

通过专项整治，引导和推动一批具备条件的小作坊规范取证，整治和规范一批风险隐患突出的小作坊，打击和取缔一批生产条件恶劣、制售假冒伪劣食品的“黑作坊”、“黑窝点”。

Through special rectification, we will guide and promote a number of qualified small workshops to standardize evidence collection, rectify and standardize a number of small workshops with prominent potential risks, and crack down on and ban a number of "black workshops" and "black dens" that have poor production conditions and produce and sell counterfeit and shoddy food.

二、工作重点

2、 Focus

（一）重点对象。共3类：一是生产配制白酒、糕点、肉制品等高风险食品和非传统食品的小作坊；二是历次检查发现生产加工条件较为恶劣、安全隐患较大的小作坊；三是生产近几年来监督抽检不合格率高的品种的小作坊（如米冻等）。

（1） Key objects. There are three categories: first, small workshops that produce high-risk food and non-traditional food such as Baijiu, cakes, meat products, etc; Second, small workshops with poor production and processing conditions and large potential safety hazards found in previous inspections; Third, small workshops (such as rice jelly, etc.) that produce varieties with high unqualified rate of supervision and sampling inspection in recent years.

（二）重点区域。城区、城乡结合部、小作坊生产集聚区作为重点整治区域。

（2） Key areas. The urban area, the urban-rural fringe and the small workshop production cluster area are the key areas to be renovated.

三、时间安排及整治步骤

3、 Timing and remediation steps

此次专项整治为期7个月，从5月起至11月底，具体步骤：

The special rectification lasts for 7 months from May to the end of November. The specific steps are as follows:

（一）摸底调查阶段（至5月底）

（1） Investigation stage (to the end of May)

继续抓好小作坊摸底排查，梳理重点整治小作坊清单。将生产配制白酒、糕点、肉制品等高风险食品和非传统食品的小作坊，以及已纳入目录尚未取证的小作坊，列为此次的整治重点。完善更新小作坊监管档案，剔除现场制售经营户，逐户建立监管档案《食品生产加工小作坊摸底登记表》（附件1）。

We will continue to conduct thorough investigation of small workshops and sort out the list of small workshops to be renovated. Small workshops producing high-risk food and non-traditional food such as Baijiu, pastries and meat products, as well as small workshops that have been included in the list but have not yet obtained evidence, will be listed as the focus of this remediation. Improve and update the supervision files of small workshops, eliminate the on-site manufacturing and marketing operators, and establish the supervision file "Registration Form of Food Production and Processing Small Workshops" (Appendix 1) one by one.

（二）分类整治阶段（6月-11月底）

（2） Classified treatment stage (end of June November)

1、要加强对已经持有核准证的小作坊的监管，要求其在明显位置张挂生产加工条件核准证书、营业执照、从业人员健康证明、产品合格证明，对生产条件不能保持、人员无健康证、未索票索证等违法违规行为拒不改正的依法予以查处。

1. It is necessary to strengthen the supervision of small workshops that have already held the approval certificate, require them to hang the approval certificate of production and processing conditions, business license, employee health certificate, and product qualification certificate in a conspicuous place, and investigate and punish those who refuse to correct their violations of laws and regulations such as production conditions can not be maintained, personnel have no health certificate, and do not ask for tickets.

2、对纳入目录管理、尚未取证的小作坊，责令其限期完成取证，逾期未取证的依法予以查处。

2. For small workshops that have been included in the catalogue management and have not yet obtained evidence, they shall be ordered to complete the collection of evidence within a time limit, and those that have not obtained evidence within the time limit shall be investigated and dealt with according to law.

3、对生产经营婴幼儿辅助食品、乳制品、饮料、即食罐头、特定人群的主辅食品、保健食品等禁止生产经营的食品的小作坊依法予以查处。

3. The small workshops that produce and operate infant auxiliary food, dairy products, beverages, ready to eat cans, main and auxiliary food for specific people, health food and other food prohibited from production and operation shall be investigated and dealt with according to law.

4、对生产低风险并具有当地传统特色的食品尚未纳入目录管理的其他小作坊，加强日常检查，必须改善生产加工条件，同时要求生产加工人员必须持有健康证，产品要有当年度的检验报告，对存在突出风险隐患的采取必要处置措施。

4. For other small workshops that produce low-risk food with local traditional characteristics but have not yet been included in the catalog management, strengthen daily inspection, improve production and processing conditions, require production and processing personnel to hold health certificates, provide inspection reports of the current year for products, and take necessary disposal measures for those with prominent potential risks.

5、对生产加工条件恶劣、使用非食品原料、超范围使用食品添加剂或制售假冒伪劣食品的“黑窝点”，发现一个、查处一个，涉嫌犯罪的坚决移送司法机关查办。

5. For "black dens" with poor production and processing conditions, the use of non food raw materials, the use of food additives beyond the scope, or the production and sale of counterfeit and shoddy food, one is found and one is investigated. Those suspected of crimes are resolutely transferred to the judicial authorities for investigation and handling.

四、工作要求

4、 Job requirements

（一）引导办证。各市场监管所要督促已纳入目录管理的小作坊业主取证，按照帮扶引导原则，查改并重，必要时指导其制定科学、有效、合适小作坊实际情况的整改方案，责令其按照要求改进生产条件，于规定时间取得小作坊生产加工条件核准和工商营业执照。在取证产品的送检环节，要以现场监督抽取样品和加封封条方式进行。

（1） Guide the handling of certificates. Each market supervision institute shall urge the owners of small workshops that have been included in the directory management to obtain evidence, pay equal attention to the investigation and modification according to the principle of assistance and guidance, guide them to formulate a scientific, effective and appropriate rectification plan for the actual situation of small workshops when necessary, order them to improve the production conditions as required, and obtain the approval for the production and processing conditions of small workshops and the industrial and commercial business license within the specified time. In the process of submitting the certificated products for inspection, on-site supervision and sampling and sealing shall be adopted.

（二）专项抽检。一是对已经持有核准证的小作坊要加强监督，对所有获证的小作坊食品和原辅料进行监督抽检。二是对已纳入目录管理但不按时取证的小作坊、生产传统低风险食品尚未纳入目录管理生产加工条件恶劣的小作坊以及群众热议和举报的小作坊可适时进行监督抽检。

（2） Special spot check. First, strengthen supervision over small workshops that have obtained approval certificates, and conduct supervision and sampling inspection on all food and raw and auxiliary materials of small workshops that have obtained approval certificates. Second, small workshops that have been included in the catalog management but fail to obtain evidence on time, small workshops that produce traditional low-risk food that have not been included in the catalog management but have poor production and processing conditions, and small workshops that are hotly discussed and reported by the masses can be timely supervised and inspected.

（三）市场倒逼。禁止食堂、学校、超市、集贸市场经营使用无“两证”（小作坊核准证、产品检验报告）的小作坊食品，存在违法行为的依照《福建省食品安全条例》依法予以查处，进而倒逼小作坊取证。同时要对小作坊食品标签开展监督检查，销售未按规定在容器或者包装标明食品的名称、生产日期、保质期、生产者名称及联系方式、生产加工条件核准证书编号，要依法予以查处。

（3） The market forces. Canteens, schools, supermarkets and fairs are prohibited from operating and using small workshop food without "two certificates" (small workshop approval certificate and product inspection report). Those who have violated the law shall be investigated and punished according to the Food Safety Regulations of Fujian Province, thus forcing small workshops to obtain evidence. At the same time, supervision and inspection shall be carried out on the food labels of small workshops. If the seller fails to mark the name, production date, shelf life, name and contact information of the producer, and the number of the production and processing conditions approval certificate of the food in the container or package as required, he shall be investigated and punished according to law.

（四）加强科所协作。整治期间，各办案单位应加强与局食品生产流通科沟通联系，可采取联合执法等方式扩大整治成效。各市场监管所应充分发挥各乡镇（街道）食品安全协管员的作用，要加强与辖区所在地其他监管部门密切协作。对拒不整改不配合整治的“钉子小作坊”，可要求相关单位停止供水供电供气，停止提供经营场所，在明知的情况下，仍为无证照小作坊提供生产经营场所或者其他条件的，可依照《食品安全法》对相关单位进行处罚，确保整治工作有效落实。

（4） Strengthen the collaboration between the Institute and the Section. During the rectification period, each case handling unit should strengthen communication with the Food Production and Circulation Section of the Bureau, and can take joint law enforcement and other ways to expand the rectification effect. All market supervision offices should give full play to the role of food safety coordinators in all townships (sub districts), and strengthen close cooperation with other regulatory departments in their jurisdictions. For "small nail workshops" that refuse to rectify and do not cooperate with the rectification, the relevant units can be required to stop water, power and gas supply and stop providing business premises. If they knowingly provide production and business premises or other conditions for small workshops without certificates, the relevant units can be punished according to the Food Safety Law to ensure the effective implementation of the rectification work.

（五）加强宣传教育。加强基层监管人员监管业务知识培训；加强小作坊业主法律法规和卫生规范等知识培训；加大小作坊监管制度和专项整治工作宣传力度，鼓励群众举报和社会监督。

（5） Strengthen publicity and education. Strengthen the training of supervision business knowledge for grassroots supervisors; Strengthen the training of small workshop owners on laws, regulations and hygiene standards; We will intensify publicity on the supervision system of large and small workshops and special rectification work, and encourage people to report and social supervision.

食品小作坊环境卫生专项整治工作方案 篇2

为深入贯彻落实《省局关于开展食品安全“守底线、查隐患、保安全”专项行动的通知》（皖市监办函〔2022〕59号）文件精神和争创国家食品安全示范城市，进一步推动食品小作坊“一十百千”整治提升工作，解决我市小作坊环境卫生、食品添加剂使用和产品标签标识等方面存在的普遍问题，进一步打造放心坊、美丽坊、致富坊，推动我市实现食品小作坊质量安全和产业发展双提升，制定本方案。

In order to thoroughly implement the spirit of the Notice of the Provincial Bureau on Carrying out the Special Action of "Keeping the Bottom Line, Checking Hidden Dangers, and Ensuring Safety" for Food Safety (WSJH [2022] No. 59) and strive to become a national food safety demonstration city, further promote the "one hundred thousand" rectification and improvement of small food workshops, and solve the common problems in the environmental sanitation of small workshops, the use of food additives, and product labeling in our city, This plan is formulated to further build the confidence workshop, beauty workshop and fortune workshop, and promote the quality safety and industrial development of small food workshops in our city.

一、整治时间

1、 Regulation time

2022年4月1日-2022年11月30日

April 1, 2022 - November 30, 2022

二、整治对象

2、 Remediation object

全市所有从事食品生产的获证食品小作坊

All certified food workshops engaged in food production in the city

三、整治目标

3、 Control objectives

（一）改善环境卫生

（1） Improve environmental sanitation

1、食品小作坊周边、生产场所、设备设施、容器器具等卫生情况要符合《安徽省食品安全条例》《安徽省食品小作坊生产规范》《安徽省食品安全地方标准食品小作坊卫生规范》《黄山烧饼（徽州烧饼）小作坊生产规范》等法律法规和标准要求。

1. The sanitation of the surrounding areas, production sites, equipment and facilities, containers and appliances of small food workshops shall meet the requirements of laws, regulations and standards such as the Food Safety Regulations of Anhui Province, the Production Specifications of Small Food Workshops in Anhui Province, the Hygienic Specifications of Small Food Workshops in Anhui Province, the Local Food Safety Standards, and the Production Specifications of Small Food Workshops in Huangshan Sesame (Huizhou Sesame).

2、食品小作坊建立并落实环境卫生管理制度，每月开展一次环境卫生清扫活动，对食品小作坊周边、生产场所、设备设施、容器器具等进行清扫清理清洗。

2. The small food workshop shall establish and implement the environmental sanitation management system, carry out environmental sanitation cleaning activities once a month, and clean the surroundings, production sites, equipment and facilities, containers and appliances of the small food workshop.

3、食品小作坊负责人可对照《黄山市食品小作坊环境卫生检查表》（见附件1）开展自查评价。

3. The person in charge of the small food workshop can carry out self inspection and evaluation according to the Environmental Hygiene Checklist of Food Workshops in Huangshan City (see Appendix 1).

（二）规范食品小作坊生产加工行为

（2） Standardize the production and processing behavior of small food workshops

1、食品小作坊公示牌上墙，亮证加工、公开承诺，严禁生产加工《黄山市禁止食品小作坊生产加工的食品目录》的食品。2。食品小作坊不得使用不合格食品原料、过期食品、回收食

1. The bulletin board of small food workshops shall be put on the wall to show the evidence of processing and public commitment. It is strictly prohibited to produce and process the food in the Directory of Food Prohibited from Production and Processing by Small Food Workshops in Huangshan City. 2。 Small food workshops shall not use unqualified food raw materials, expired food and recycled food

品生产加工食品。

Produce processed food.

3、食品小作坊建立产品销售台账或留存票据，确保产品销售去向清晰。

3. Small food workshops shall establish product sales accounts or keep receipts to ensure clear product sales direction.

（三）规范食品添加剂使用管理

（3） Standardize the use and management of food additives

1、食品小作坊严格控制生产过程，规范使用食品添加剂，做到专人贮存、专人保管、专人领用、专柜或专区存放。

1. Small food workshops strictly control the production process, standardize the use of food additives, and ensure that special personnel store, keep, receive, and store in special counters or areas.

2、食品小作坊按照GB2760规定使用食品添加剂，如实记录使用的食品添加剂的名称、数量、日期和添入食品的名称等内容，并在生产场所显著位置公示。

2. Small food workshops use food additives in accordance with GB2760, truthfully record the name, quantity, date of the food additives used, the name of the food added and other contents, and publicize them at a prominent place in the production site.

3、食品小作坊依法查验供货者的许可证和产品合格证明文件，如实记录食品原辅料（含食品添加剂）的名称、规格、数量、生产日期或者生产批号、保质期、进货日期以及供货者名称、地址、联系方式等内容，并保存相关凭证。

3. The small food workshop shall check the supplier's license and product qualification certificate according to law, truthfully record the name, specification, quantity, production date or production batch number, shelf life, purchase date of food raw and auxiliary materials (including food additives), as well as the supplier's name, address, contact information and other contents, and keep relevant certificates.

（四）规范产品标签标识

（4） Standardize product label identification

产品的标签标识要符合《安徽省食品安全条例》《食品标识管理规定》等法律法规要求，如实标注食品的名称、配料表、生产日期、保质期和食品小作坊的名称、生产地址、联系方式、登记证编号等信息。

The labels and identifications of the products shall comply with the requirements of laws and regulations such as the Food Safety Regulations of Anhui Province and the Provisions on the Administration of Food Labeling, and truthfully indicate the name, ingredients list, production date, shelf life of the food, and the name, production address, contact information, registration certificate number and other information of the food workshops.

（五）建立完善食品小作坊长效监管机制

（5） Establish and improve the long-term supervision mechanism of small food workshops

一是建立完善食品小作坊定期自查报告制度。专项整治期间，由各县区局及市场监管所建立食品小作坊提升工作群，各食品小作坊参与整治提升工作，每月定期自查一次《安徽省食品小作坊生产规范》《安徽省食品安全地方标准食品小作坊卫生规范》等执行情况，每季度定期报告一次相关情况，可采取拍摄微视频（一分钟之内）或反映食品小作坊现状的实时照片（不少于6张，分别涵盖：生产单位大门及周边的环境卫生、生产厂区卫生环境、生产加工现场卫生状况、原辅料存放、食品添加剂登记保管、成品贮存等）。二是建立食品小作坊环境卫生动态分级标识制度。绿色标识为“优秀”等级，表示食品小作坊的卫生环境良好和食品添加剂规范使用管理情况良好；黄色标识为“良好”等级，表示食品小作坊的卫生环境较好和食品添加剂规范使用管理情况较好；红色标识为“一般”等级，表示食品小作坊的卫生环境需改善和食品添加剂规范使用管理情况应加强。三是实行食品小作坊环境卫生动态分级公示管理。定期在食品小作坊工作群中公示食品小作坊环境卫生动态分级情况，激励先进，鞭策后进，激发市场主体竞争意识。四是建立食品小作坊电子监管档案。收集食品小作坊监管及自查等图片、视频资料等电子档案，便于比对食品小作坊整治提升成效，进一步积累资料和总结监管工作经验。

First, establish and improve the regular self inspection and reporting system of small food workshops. During the special rectification period, the county/district bureaus and the market supervision institute set up a small food workshop promotion working group, and the small food workshops participated in the rectification and improvement work. They regularly checked the implementation of the Anhui Food Workshop Production Specifications, Anhui Food Safety Local Standard Food Workshop Hygiene Specifications, and reported the relevant information quarterly, Micro video (within one minute) or real-time photos reflecting the current situation of small food workshops can be taken (no less than 6 photos, respectively covering the environmental sanitation of the production unit's gate and surrounding areas, the sanitary environment of the production plant, the sanitary situation of the production and processing site, the storage of raw and auxiliary materials, the registration and storage of food additives, and the storage of finished products). The second is to establish a dynamic grading and labeling system for environmental sanitation of small food workshops. The green label is "excellent", which means that the hygienic environment of the small food workshops is good and the standardized use and management of food additives are good; The yellow mark is "good", indicating that the hygienic environment of small food workshops is good and the standardized use and management of food additives are good; The red mark is "general", indicating that the hygienic environment of small food workshops needs to be improved and the standardized use and management of food additives should be strengthened. Third, implement the dynamic grading publicity management of environmental sanitation in small food workshops. Regularly publicize the dynamic grading of environmental sanitation of small food workshops in the working group of small food workshops, encourage the advanced, spur the backward, and stimulate the competitive consciousness of market subjects. Fourth, establish electronic supervision files for small food workshops. Collect electronic files such as pictures and videos of small food workshops' supervision and self inspection, so as to compare the improvement effect of small food workshops' rectification, further accumulate information and summarize supervision experience.

四、整治步骤

4、 Remediation steps

整治工作分四个阶段进行，各阶段时间、任务及措施如下：

The rectification work is carried out in four stages. The time, tasks and measures of each stage are as follows:

（一）发动培训阶段：4月1日-5月1日

（1） Launch training stage: April 1 May 1

采取集中培训和上门指导相结合方式对食品小作坊进行全面动员。主要培训《安徽省食品安全条例》《安徽省食品小作坊卫生规范》《安徽省食品安全地方标准食品小作坊卫生规范》《安徽省食品生产加工小作坊食品安全主体责任清单》《食品标识管理规定》等内容，明确环境卫生整治、规范使用食品添加剂和标签标识的要求，督促食品小作坊严格落实主体责任。对食品小作坊进行现场检查时，尽量使用安徽省食品综合监管平台手机APP拍摄图片，拍照内容包括加工场所外景、大门入口及厂牌、主要加工场所、原辅料库、成品库等，真实反映情况。对食品小作坊开展环境卫生检查时，使用《黄山市食品小作坊环境卫生检查表》。

The small food workshops will be fully mobilized through centralized training and on-site guidance. It mainly trains the following contents: Food Safety Regulations of Anhui Province, Hygienic Standards for Small Food Workshops in Anhui Province, Hygienic Standards for Small Food Workshops in Anhui Province, Local Food Safety Standards for Small Food Workshops in Anhui Province, List of Main Responsibilities for Food Safety in Small Food Production and Processing Workshops in Anhui Province, Administrative Regulations on Food Labeling, etc., clarifies the requirements for environmental health improvement, standardized use of food additives and labels, and urges small food workshops to strictly implement their main responsibilities. When conducting on-site inspection on small food workshops, try to use the mobile APP of Anhui Food Comprehensive Supervision Platform to take pictures, including the exterior of the processing site, the gate entrance and the brand, the main processing site, the raw and auxiliary material warehouse, the finished product warehouse, etc., to truly reflect the situation. The Environmental Hygiene Inspection Form for Food Workshops in Huangshan City shall be used when conducting environmental health inspection for food workshops.

（二）督促整改阶段：5月2日-9月1日

（2） Supervision and rectification stage: May 2-September 1

各县区局对辖区内所有食品小作坊逐一进行现场检查，有针对性地提出具体整改要求，指导建立完善环境卫生管理等相关制度。对于加工场所卫生环境恶劣、生产及卫生设施严重欠缺、食品添加剂管理混乱、虚假标注产品信息等问题突出的小作坊下发责令整改通知书，到期限后进行“回头看”检查，对于拒不整改或多次整改仍不到位的，依法进行处罚，问题严重的，责令停产停业，直至吊销登记证。

Each county/district bureau conducts on-site inspection on all small food workshops within its jurisdiction one by one, puts forward specific rectification requirements, and guides the establishment and improvement of relevant systems such as environmental health management. For small workshops with serious problems such as poor sanitary environment, serious lack of production and sanitation facilities, disordered management of food additives, false labeling of product information and so on, a notice of rectification order was issued. After the expiry date, a "look back" inspection was conducted. Those who refused to make rectification or failed to make rectification for many times were punished according to law. Those with serious problems were ordered to stop production and business until the registration certificate was revoked.

（三）巩固提升阶段：9月2日-11月10日

（3） Consolidation and promotion stage: September 2 to November 10

各县区局通过复查的方式，对本辖区所有食品小作坊环境卫生现场、食品添加剂使用情况、产品标签标识信息进行逐一检查验收，发现问题的要进一步加大督促整改和处罚力度。结合国家食品安全示范城市创建，融合文旅产业发展、乡村振兴战略，积极培育一批示范食品小作坊，发挥典型带动作用。每个县区至少培育本地总数10%的示范小作坊，培育创建不少于1个食品小作坊示范集中区。通过现场观摩示范小作坊，树立标杆，带动小作坊规范提升。

Each county/district bureau shall check and accept the environmental sanitation sites, the use of food additives, and the product label and identification information of all food workshops under its jurisdiction one by one through reexamination, and further strengthen the supervision and rectification and punishment for problems found. In combination with the establishment of national food safety demonstration cities, the strategy of cultural and tourism industry development and rural revitalization is integrated, and a number of demonstration food workshops are actively cultivated to play a typical leading role. Each county and district shall cultivate at least 10% of the total number of local demonstration small workshops, and cultivate and create at least one food small workshop demonstration center. Through on-site observation and demonstration of small workshops, set a benchmark to drive the standardization of small workshops.

（四）总结验收阶段：11月11日-11月30日

（4） Summary and acceptance stage: November 11 to November 30

市局组织集中验收，通过听取各县区局工作汇报，查看小作坊档案、案件查处记录、信息报表等资料，并随机抽查辖区食品小作坊开展实地检查，对辖区专项整治成果进行全面评价验收。

The municipal bureau organized the centralized acceptance. Through listening to the work reports of the county and district bureaus, checking the files of small workshops, case investigation records, information reports and other materials, and randomly checking the small food workshops in the area under its jurisdiction, the municipal bureau carried out on-site inspection, and comprehensively evaluated and accepted the special rectification results in the area under its jurisdiction.

五、工作要求

5、 Job requirements

（一）统一思想认识，加强组织领导

（1） Unify ideological understanding and strengthen organizational leadership

此次专项整治是为了解决食品小作坊环境脏、乱、差，违规使用食品添加剂和虚假标注产品信息问题，是履行“守底线、查隐患、保安全”的重要举措，是推动食品小作坊“一十百千”整治提升工作的重要抓手。各县区局要高度重视，精心组织，明确任务，细化分工，将工作落实落细。市局将此项工作纳入食品安全年度考核。

This special rectification is to solve the problem of dirty, disorderly and poor environment of small food workshops, illegal use of food additives and false labeling of product information. It is an important measure to implement the principle of "keeping the bottom line, checking hidden dangers and ensuring safety", and an important hand to promote the "one hundred thousand" rectification and improvement of small food workshops. All county and district bureaus should attach great importance to, organize meticulously, define tasks, refine division of labor, and implement work in detail. The municipal bureau will incorporate this work into the annual assessment of food safety.

（二）围绕整治目标，建立长效机制

（2） Establish a long-term mechanism around the goal of regulation

要围绕监督食品小作坊改善环境卫生、规范生产加工行为、规范食品添加剂使用和规范产品标签标识和建立完善长效监管机制等整治目标，扎实做好食品小作坊建档、日常监督检查、跟踪检查、行政处罚等工作。

Focusing on the regulatory objectives of supervising small food workshops to improve environmental health, standardize production and processing behavior, standardize the use of food additives, standardize product labels and labels, and establish and improve a long-term regulatory mechanism, we should do a solid job in filing small food workshops, daily supervision and inspection, follow-up inspection, administrative punishment, etc.

（三）及时报送信息，强化宣传引导

（3） Timely submit information and strengthen publicity and guidance

各县区局要认真做好规范建档工作，及时收集专项整治过程中的图片、视频等信息，档案信息要能真实反映小作坊实际卫生状况。同时还要做好专项整治工作动态信息的报送，请各县区局于9月2日前报送督促整改小结，12月1日前报送整治工作总结和统计表（见附件2），重要信息要及时报送。

All county and district bureaus should earnestly do a good job of standardized filing, timely collect pictures, videos and other information in the process of special rectification, and the archive information should be able to truly reflect the actual health status of small workshops. At the same time, it is also necessary to submit the dynamic information of the special rectification work. Each county/district bureau is requested to submit the summary of the supervision and rectification work before September 2, and submit the summary and statistical table of the rectification work before December 1 (see Annex 2). Important information should be submitted in a timely manner.

食品小作坊环境卫生专项整治工作方案 篇3

为切实加强我县食品生产加工小作坊（以下简称食品小作坊）的监管，进一步规范其生产经营行为，保障人民群众身体健康和生命安全，经局党组研究决定，在全县范围内开展食品小作坊专项整治行动，特制定本方案：

In order to effectively strengthen the supervision of small food production and processing workshops (hereinafter referred to as "small food workshops") in our county, further standardize their production and operation behavior, and ensure the health and life safety of the people, the Bureau's Party Leadership Group has studied and decided to carry out special rectification actions for small food workshops throughout the county, and this plan is hereby formulated:

一、指导思想

1、 Guiding ideology

认真贯彻落实《中华人民共和国食品安全法》《湖南省食品生产加工小作坊小餐饮和食品摊贩管理条例》等法律法规的规定，实施食品小作坊整治行动，通过集中整治与制度建设、严格执法与科学管理、打假治劣与扶优扶强、失信惩戒与正面引导相结合的工作原则，全面整顿和规范食品生产、加工和经营活动，努力提高我县食品质量安全水平。

We will conscientiously implement the provisions of laws and regulations such as the Food Safety Law of the People's Republic of China and the Regulations of Hunan Province on the Administration of Food Production and Processing Workshops, Small Catering and Food Stalkers, and implement the rectification action for small food workshops. We will comprehensively rectify and standardize food production through the working principles of centralized rectification and system building, strict law enforcement and scientific management, cracking down on counterfeit goods and fighting against the bad, supporting the good and supporting the strong, and punishment for breaking faith and positive guidance Processing and business activities, and strive to improve the food quality and safety level of our county.

二、工作目标

2、 Work objective

坚持“全面覆盖、分类处置、堵疏结合、标本兼治”的原则，全面摸清我县食品小作坊底数，规范食品小作坊生产行为，防范质量风险，突出解决小作坊“脏、乱、差”和无证生产经营等问题，做到监管覆盖率100%。

Adhere to the principle of "comprehensive coverage, classified disposal, combination of blocking and dredging, and treatment of both symptoms and root causes", fully find out the bottom number of small food workshops in our county, standardize the production behavior of small food workshops, prevent quality risks, highlight the problems of small workshops such as "dirty, messy, poor" and unlicensed production and operation, and achieve 100% regulatory coverage.

三、组织领导

3、 Organizational leadership

成立沅陵县市场监督管理局食品生产加工小作坊专项整治工作领导小组。

A leading group for the special rectification of small food production and processing workshops under the Market Supervision and Administration Bureau of Yuanling County was established.

组长：__

Team leader:__

副组长：__

Deputy group leader:__

Team leader:__

成员：各所所长、局直属机构和机关各相关股室负责人

Members: directors of each institute, heads of departments directly under the bureau and relevant departments

办公室设局评审中心，由张春跃同志兼任办公室主任。

The office is set with the Bureau Evaluation Center, and Comrade Zhang Chunyue is also the director of the office.

四、整治内容

4、 Remediation content

根据《怀化市食品生产加工小作坊禁止生产加工的食品品种目录（20__版）》（以下简称目录）的要求：

According to the requirements of the Catalogue of Food Varieties Prohibited from Production and Processing in Huaihua Food Production and Processing Workshops (Version 20__) (hereinafter referred to as the Catalogue):

1、对生产加工目录中禁止生产加工食品的食品小作坊，要坚决予以取缔，对有意向或有意向进行合并申请SC证的食品小作坊要对其进行协调和帮扶，促使整合提高，达到申请SC证的条件。

1. The small food workshops that are prohibited from producing and processing food in the production and processing catalogue shall be resolutely banned, and the small food workshops that are interested in or are interested in applying for the SC certificate shall be coordinated and assisted to promote integration and improve the conditions for applying for the SC certificate.

2、对生产加工目录中允许生产加工食品的食品小作坊，一是持有有效证件的，检查是否亮证经营，是否存在超出许可范围，是否建立原料、销售台账，索证索票是否齐全，从业人员是否具有健康证明，是否存在非法添加、使用过期、回收食品原料、回收食品、霉烂变质及其它不符合要求的原料辅料生产加工食品和滥用食品添加剂等违法行为，杜绝制假售假行为；二是无证的食品小作坊，通过有效帮扶，引导小作坊提升改善生产条件。采取教育培训、上门指导、典型带动等各种有效方式，积极帮助小作坊改进生产条件，提高管理水平，使小作坊尽快符合要求，取得《食品加工小作坊生产许可证》。

2. For the small food workshops that are allowed to produce and process food in the production and processing directory, first, if they have valid certificates, check whether they operate with certificates, whether they are beyond the scope of permits, whether they have established raw materials and sales accounts, whether they have obtained certificates and tickets, whether their employees have health certificates, whether they have illegally added, used expired, recycled food raw materials, recycled food Mildew, deterioration and other illegal acts such as the production and processing of food with raw materials and auxiliary materials that do not meet the requirements and the abuse of food additives, and the production and sale of counterfeit goods are prohibited; Second, small food workshops without certificates should be guided to improve production conditions through effective assistance. Take various effective methods such as education and training, on-site guidance and typical driving to actively help small workshops to improve production conditions and management level, so that small workshops can meet the requirements as soon as possible and obtain the Production License for Small Food Processing Workshops.

3、充分利用食品综合监管优势，严查食品消费终端，食品经营户若从小作坊进货的，必须查验小作满分作文网坊《食品生产加工小作坊生产许可证》，倒逼小作坊全面提升。

3. Make full use of the advantages of comprehensive food supervision and strictly inspect the food consumption terminal. If food operators purchase from small workshops, they must check the Production License of Small Food Production and Processing Workshops written by the website workshop with full marks, which forces the small workshops to improve in an all-round way.

4、对黑作坊、黑窝点要进行严厉打击，坚持零容忍、出重拳，严惩违法犯罪，重点打击行业“潜规则”和共性问题。发现一起，处理一起，绝不姑息，强化行刑衔接，涉嫌犯罪的，依法移交公安机关

4. We should crack down on black workshops and black dens, adhere to zero tolerance, fight hard, severely punish illegal crimes, and focus on cracking down on "hidden rules" and common problems in the industry. If one case is found, it shall be handled without mercy, and the connection of execution shall be strengthened. If a crime is suspected, it shall be handed over to the public security organ according to law

五、整治对象和实施步骤

5、 Remediation objects and implementation steps

整治对象为沅陵县范围内所有食品生产加工小作坊。

The target of remediation is all small food production and processing workshops in Yuanling County.

专项整治分三个阶段实施。

The special rectification is implemented in three stages.

第一阶段：调查摸底阶段（5月8日至5月24日）

The first stage: investigation stage (May 8 to May 24)

各乡镇监管所对辖区内食品作坊进行摸底调查和登记造册，合理安排工作进度，确保专项整治有序开展。

Each township supervision office conducts thorough investigation and registration of food workshops within its jurisdiction, reasonably arranges the work progress, and ensures the orderly implementation of special rectification.

第二阶段：集中整治阶段（5月27日至6月30日）

Phase II: centralized regulation (May 27 to June 30)

在摸排的基础上，针对食品小作坊食品安全重点问题，深入开展专项整治，特别是对食品小作坊存在的脏、乱、差等现象，集中解决以下突出问题：

On the basis of sorting, we will carry out in-depth special rectification on key food safety problems in small food workshops, especially on the dirty, disorderly, poor and other phenomena in small food workshops, and focus on solving the following outstanding problems:

1、对目录中允许食品小作坊生产加工的，引导办理食品加工小作坊生产许可证。

1. For those allowed to be produced and processed by small food workshops in the catalog, guide to apply for the production license of small food workshops.

2、对目录中禁止食品小作坊生产加工的，要坚决取缔。

2. The production and processing of food in small workshops prohibited in the catalogue shall be resolutely banned.

第三阶段：总结提高阶段（7月1日至7月31日）

The third stage: summary and improvement stage (July 1 to July 31)

对整治工作中发现的问题进行认真归纳、分析和研究，拿出整改措施，认真进行整改，建立和完善各项管理措施和制度，健全工作长效机制，巩固整治工作成效。

The problems found in the rectification work shall be carefully summarized, analyzed and studied, rectification measures shall be taken, rectification shall be seriously carried out, various management measures and systems shall be established and improved, long-term mechanism of work shall be improved, and the effectiveness of rectification work shall be consolidated.

六、工作要求

6、 Job requirements

（一）加强组织领导。安排专人负责，保障工作经费，确保专项整治扎实推进。整合各乡镇监管所的力量，将各辖区内小作坊进行全面清查，工作不留死角，做到覆盖率100%。

（1） Strengthen organizational leadership. Assign special personnel to take charge, guarantee the working funds, and ensure the solid progress of special rectification. Integrate the strength of the township supervision offices, and conduct a comprehensive inventory of small workshops in each jurisdiction, leaving no dead ends and achieving 100% coverage.

（二）强化宣传教育。采取多种形式和途径对非法生产的食品小作坊进行曝光，大力宣传整治所取得的阶段性成果，大力普及有关食品安全的法律法规及科学知识，组织媒体开展正面打击取缔行动的宣传报道工作。

（2） Strengthen publicity and education. Take various forms and channels to expose small food workshops that are illegally produced, vigorously publicize the phased achievements made by the rectification, vigorously popularize the laws, regulations and scientific knowledge related to food safety, and organize the media to carry out publicity and report on the positive crackdown.

（三）严格执法查处。始终保持高压态势，依法查处违法违规行为，坚决取缔制售假冒伪劣食品的黑窝点。严格责任追究，坚决防止有案不立、立案不查、查案不力等行为的发生。通过专项整治工作，淘汰一批生产条件不达标的食品小作坊。整治中要注重向生产加工经营户宣传有关法律法规和政策，增强食品安全意识，落实市场经营户主体责任，提高知法守法能力。

（3） Strictly enforce the law and investigate and punish. We have always maintained a high pressure, investigated and dealt with violations of laws and regulations in accordance with the law, and resolutely banned black dens that manufacture and sell counterfeit and shoddy food. Strictly investigate the responsibility, and resolutely prevent the occurrence of cases that are not filed, not investigated, or poorly investigated. Through special rectification, a batch of small food workshops with substandard production conditions were eliminated. In the process of rectification, we should pay attention to publicizing relevant laws, regulations and policies to production and processing operators, enhance their awareness of food safety, implement the main responsibilities of market operators, and improve their ability to know and abide by the law.

（四）加强情况上报，重大问题及时反映。相关工作情况、统计报表及时上报，请各所于5月24日上报食品小作坊专项整治摸底排查花名册、8月3日前将相关总结及报表报送至局评审中心。

（4） We strengthened reporting and reported major problems in a timely manner. Relevant work conditions and statistical reports shall be reported in a timely manner. Each institute shall submit the roster of special rectification and investigation of small food workshops on May 24, and submit the relevant summary and reports to the Bureau's evaluation center before August 3.

食品小作坊环境卫生专项整治工作方案 篇4

为切实加强我市食品加工小作坊监管，进一步规范其生产经营行为，根据《食品安全法》等法律规范，市局决定自20__年5月起开展为期3个月的食品加工小作坊（下称“小作坊”）专项整治工作。现制定本工作方案。

In order to effectively strengthen the supervision of small food processing workshops in our city and further regulate their production and operation behavior, according to the Food Safety Law and other laws and regulations, the municipal bureau decided to__ The special rectification work of small food processing workshops (hereinafter referred to as "small workshops") has been carried out for three months since May. This work programme is hereby formulated.

一、整治对象

1、 Remediation object

全市范围内小作坊。

Small workshops throughout the city.

二、整治目标

2、 Control objectives

通过专项整治工作，深入推进小作坊登记管理，进一步解决小作坊“脏、乱、差”和无证照经营等问题，规范生产加工行为，提高小作坊食品质量安全水平，坚决守住不发生源发性、系统性、区域性重大食品安全问题的底线。

Through special rectification work, we will further promote the registration and management of small workshops, further solve the problems of small workshops such as "dirty, disorderly and poor" and operation without license, standardize production and processing behavior, improve the food quality and safety level of small workshops, and firmly hold the bottom line of not causing major food safety problems of origin, system and region.

三、责任分工

3、 Division of responsibilities

市局负责本次专项整治工作的组织、指导和督查，各县（市、区）食品药品监管局负责本辖区专项整治工作的具体实施。

The municipal bureau is responsible for the organization, guidance and supervision of the special rectification work, and the food and drug administrations of each county (city, district) are responsible for the specific implementation of the special rectification work in their respective jurisdictions.

四、工作任务

4、 Task

（一）深入开展小作坊登记工作

（1） Deeply carry out the registration of small workshops

组织开展辖区小作坊的清理排查行动，重点加强产品直接销往餐饮环节的家庭式作坊的排查，及时掌握辖区小作坊底数和加工经营状况；认真落实《安徽省食品安全条例》、《安徽省食品小作坊登记管理办法（试行）》等规定，督促小作坊业主开业前办理登记证明。在9月份省级食品药品安全城市验收之前，小作坊登记率达50%以上。

Organize the investigation of small workshops under the jurisdiction, focus on the investigation of family workshops whose products are directly sold to catering links, and timely grasp the number of small workshops under the jurisdiction and the processing and operation status; Earnestly implement the provisions of Anhui Food Safety Regulations, Anhui Administrative Measures for Registration of Small Food Workshops (Trial), and urge small workshop owners to handle registration certificates before opening. Before the provincial food and drug safety city acceptance in September, the registration rate of small workshops reached more than 50%.

（二）督促小作坊规范生产加工行为

（2） Urge small workshops to standardize production and processing behavior

进一步增强小作坊食品安全意识，督促其提高食品安全保障能力，认真落实食品安全主体责任。重点督促小作坊在加工场所公开悬挂小作坊登记证明、营业执照、质量安全承诺书，做到亮证经营，自觉接受社会监督；严格落实卫生管理制度，加工场所“四防”到位（防鼠、防蝇、防虫、防尘），生活区和生产区、一般清洁区与清洁区达到有效分隔；严格落实原料采购进货查验制度，履行索票索证手续，不得采购来源不明的食品原料；严格按照工艺规程从事食品加工，规范食品添加剂使用，不得使用非食品原料。

Further strengthen the food safety awareness of small workshops, urge them to improve their food safety assurance ability, and earnestly implement the main responsibility of food safety. Focus on urging small workshops to publicly hang small workshops' registration certificates, business licenses, and quality and safety commitments at the processing sites, so as to operate with clear certificates and consciously accept social supervision; The sanitation management system shall be strictly implemented, the "four prevention" (rat prevention, fly prevention, insect prevention and dust prevention) of the processing site shall be in place, and the living area, production area, general clean area and clean area shall be effectively separated; Strictly implement the inspection system of raw material purchase and purchase, perform the procedures of claiming tickets and certificates, and do not purchase food raw materials from unknown sources; Food processing shall be carried out in strict accordance with the technological procedures, the use of food additives shall be standardized, and non food raw materials shall not be used.

（三）加大督促小作坊产品送检力度

（3） Increase the efforts to urge small workshops to submit products for inspection

督促小作坊每年至少每品种送检1批次。对送检不合格的，要帮助小作坊查找原因，提出整改措施，并监督整改到位。对一些重点品种，可以实行专项抽检。

Urge small workshops to submit at least one batch of each variety for inspection every year. For unqualified products submitted for inspection, help small workshops find out the causes, propose rectification measures, and supervise the rectification in place. Special sampling inspection can be carried out for some key varieties.

（四）严厉打击食品加工违法犯罪行为

（4） Strictly crack down on illegal and criminal acts in food processing

坚持零容忍、出重拳，严惩小作坊滥用食品添加剂和使用非食品原料加工食品等违法行为，重点打击行业“潜规则”和共性问题，依法查处未取得登记证擅自生产的“黑窝点”。强化行刑衔接，涉嫌犯罪的，依法移交公安机关。

Adhere to zero tolerance and give a heavy hand, severely punish small workshops for abusing food additives and using non food raw materials to process food and other illegal acts, focus on combating the "hidden rules" and common problems in the industry, and investigate and punish the "black dens" that produce without obtaining a registration certificate. We will strengthen the connection between executions. Those suspected of committing crimes will be handed over to the public security organs according to law.