Zhangye Market Supervision Bureau organized a meeting on the responsibility of vinegar production enterprises (small workshops)

In response to the outstanding problems found in the sampling monitoring and supervision and inspection of vinegar and soy sauce production enterprises , the Provincial Bureau held a video conference on the responsibility of vinegar production enterprises in the province on the afternoon of March 3.
Immediately after the video conference, a responsibility interview meeting was held for vinegar production enterprises ( small workshops ) in Zhangye City .
The leaders in charge of the municipal bureau and the comprehensive administrative law enforcement team, all the staff of the Food Production and Circulation Section, the Quality Section, and the Law Enforcement Section One of the Comprehensive Administrative Law Enforcement Team, the leaders in charge of the county and district bureaus and the responsible comrades of the food production-related units, the city's vinegar has been certified A total of 38 persons in charge of production enterprises and small workshops attended the meeting .

 

　　At the video conference on the responsibility of vinegar production enterprises in the province, the person in charge of the Food Production Safety Supervision Office of the Provincial Bureau notified the outstanding problems found in the supervision and inspection of the market supervision departments at all levels, and the person in charge of the Product Quality and Safety Supervision Office of the Provincial Bureau notified the On the situation of sampling inspection and monitoring of vinegar and soy sauce production enterprises in the province, Wang Qingbang, deputy director of the provincial bureau, required the market supervision departments at all levels in the province to further strengthen the supervision of vinegar quality and safety, strengthen organizational leadership, clarify specific tasks, and continue to carry out special vinegar rectification.
Action, urge production enterprises to strictly implement the main responsibility of food safety, organize production in strict accordance with laws and regulations and food safety standards, and improve the quality and safety level of vinegar products
.

 

　　After the provincial bureau meeting, the municipal bureau implemented the spirit of the provincial bureau meeting, analyzed the outstanding problems existing in vinegar production enterprises and small workshops in the city, urged enterprises to implement their main responsibilities, standardize vinegar production and processing behavior, strictly crack down on illegal activities and continue to Carrying out special vinegar rectification actions and other contents organized and held responsibility interviews for vinegar production enterprises (small workshops) in the city
.
The meeting emphasized that the heads of county and district bureaus, vinegar production enterprises and small workshops should conscientiously study and implement the spirit of the provincial bureau meeting, reflect on the problems raised by the provincial bureau meeting, implement the requirements put forward by the provincial bureau meeting, and pay attention to rectification.
Strictly follow the norms quickly, and ensure the quality and safety of vinegar by punishing a group, eliminating a group, standardizing a group, and improving a group of work goals
.

 

　　The meeting discussed how vinegar and soy sauce production enterprises and small workshops should organize production in strict accordance with the "National Food Safety Standard for Vinegar" (GB2719-2018) and "National Food Safety Standard for Soy Sauce" (GB2717-2018), and conduct a comprehensive self-inspection of enterprise environmental conditions, original Training and interviews were held on the inspection of the incoming goods of auxiliary materials, the control of the production process, the inspection of the products leaving the factory, the management of the use of food additives, and the standardization of product labels
.
Enterprises are required to carry out self-examination and self-correction, rectify existing problems one by one, and fully implement the main responsibility of food safety from the source of production to the end of consumption; require the county and district bureaus to further increase supervision and inspection, sampling monitoring and case investigation.
Intensive efforts are made to use random inspections at the end of catering to force production source control, severely punish violations of laws and regulations, and ensure that food safety supervision and epidemic prevention and control work are in place
.