Notice of the Office of the Market Supervision Bureau of Jiangxi Province on Carrying out Food Safety Self-Inspection Work for Dairy Products Manufacturers (Jianshi Jianshisheng [2021] No. 3)
By: Date: 2021-03-30 Categories: authoritativerelease Tags: ,
Districts, cities, and provinces directly manage the market supervision bureaus of pilot counties (cities), and the market supervision bureaus of Ganjiang New District:
   In order to implement the relevant requirements of the Food Safety Law, to further promote the quality and safety of dairy products, supervise dairy products manufacturers to implement the main responsibility for food safety, eliminate hidden food safety risks, and promote the high-quality development of the dairy industry by leaps and bounds , The relevant work of dairy product manufacturers to carry out food safety self-inspection is hereby notified as follows:
  1. Establish a food safety self-inspection system and implement the main responsibility of the enterprise
  Food production enterprises are the legal subject of food safety self-inspection, and they should establish their own food safety self-inspection system, and conduct regular inspections, evaluations and reports on food safety status. Enterprises can conduct self-inspection work by themselves, or hire external quality and safety management personnel, professional and technical personnel to conduct self-inspection work, or entrust third-party institutions related to food quality inspection, quality certification, and quality inspection to conduct self-inspection work. An enterprise should establish a food safety self-inspection organization to carry out self-inspection work on its own. The legal representative or the person in charge of quality and safety shall be the person in charge of the self-inspection organization. Self-inspection personnel shall be designated and training and assessment shall be strengthened. Follow up and evaluate the situation.
  Second, clarify the content requirements of self-examination, and carry out self-examination scientifically
  The content of the self-inspection should include the qualifications of food producers, the operation of the food quality and safety management system, production environmental conditions, purchase inspection, production process control, product inspection, storage and delivery control, non-conforming product management and food recalls, The management of employees, the handling of food safety accidents, and the rectification of the problems found in the last self-examination, the rectification of the problems found in the supervision and inspection of the market supervision department, and the rectification of the problems involved in the unqualified items in the supervision and random inspection. For the content of the self-inspection, please refer to the”Food Safety Self-inspection Form for Dairy Products Manufacturers” (Annex 1, hereinafter referred to as the”Self-inspection Form”). Enterprises can refine and supplement the self-inspection content based on their own production conditions. Enterprise self-inspection personnel should carefully check and inspect each item in accordance with the”Self-inspection Form” and fill in it in detail and truthfully. It shall be signed and stamped by the legal representative or the person in charge of quality and safety, together with the self-inspection report, in triplicate, and two copies shall be submitted. The local county-level market supervision department shall file one copy by the enterprise itself. The frequency of self-inspection is determined according to the risk level assessed by the market supervision department and the company’s own production characteristics. Each company is guaranteed to complete at least two self-inspections a year, once every six months.

   3. Reasonable use of self-examination results to eliminate hidden risks
  In the process of self-inspection, if an enterprise finds that its production conditions or behavior do not meet the requirements of laws, regulations, standards, norms and management systems, it shall immediately take corrective measures to eliminate potential safety hazards and record truthfully. In principle, the rectification time shall not exceed 10 working days. Under special circumstances, the rectification time may be extended appropriately after approval by the legal representative or the person in charge of quality and safety, but it shall not exceed 1 month. In the process of self-inspection, if there is a potential risk of food safety accidents, they should immediately stop production activities by themselves and report to the local county-level market supervision department. At the same time, fill in the”Dairy Product Production Enterprise Self-inspection Risk Problem Report Form” (Annex 2, below) (Referred to as”Risk Report Form”) shall be subject to verification by the regulatory authority, and the production activities can be resumed only after the comprehensive assessment by the regulatory authority is qualified. The supervisory department that receives the”Risk Report Form” of the enterprise shall promptly organize the verification of the problems reported by the enterprise and fill in the”Dairy Product Production Enterprise Self-inspection Risk Report Checklist” (Annex 3, hereinafter referred to as the”Risk Checklist”), During the verification process, it is necessary to supervise the enterprises to take corresponding disposal and risk elimination measures, and guide the enterprises to eliminate and control hidden food safety risks in a timely manner. The”Risk Report Form” and the”Risk Checklist” are in triplicate, two copies are submitted to the local county-level market supervision department, and one copy is kept on file by the enterprise itself. Enterprises should incorporate the”Self-Check Form”,”Risk Report Form”, rectification measures materials, and”Risk Check Form” into their corporate archives for management, and accept the supervision of the market supervision department. The archives shall be kept for a period of no less than 2 years.
  Four. Strengthen the implementation of responsibilities and strengthen the guidance for enterprises to carry out self-inspection work
   The market supervision department of the city divided into districts organizes and guides dairy product manufacturers to establish a food safety self-inspection system and carry out food safety self-inspection. One of the following situations:the company does not regularly carry out food safety self-inspection and submits the self-inspection report; after the self-inspection, it is found that the production conditions have changed and no longer meets the food safety requirements, but it has not been rectified in time; the self-inspection finds that there is food If potential safety risks are not reported to the regulatory authorities in accordance with laws and regulations, and risk prevention measures such as cause investigation, problem rectification, stop production, recall of problem food and other risk prevention measures have caused food safety incidents or social impacts, the local market supervision department at or above the county level shall rely on it”Food Safety Law” and other relevant laws and regulations will be dealt with.
  The county-level market supervision department where the company is located shall submit the two self-inspection materials of the company each year, including the self-inspection report,”self-inspection form”, and rectification measures to the market supervision department of the city divided into districts. If there is a”risk report” The”Risk Checklist” and the”Risk Checklist” shall be submitted together, and the PDF version shall be collected and scanned by the market supervision department of the districted city and submitted to the Food Production Supervision Department of the Provincial Bureau.
  Contact:Feng Xuanhan
  Contact number:0791-86355027
   Contact email:[email protected]
   Office of Market Supervision Bureau of Jiangxi Province
   March 29, 2021