Seeking excellent production site books

1. Corporate culture and business philosophy are the soul of an enterprise, and its training is of course the most important for an enterprise, but the training should be comprehensive and systematic. For a food enterprise, it is absolutely impossible to ignore the training of food quality and safety management knowledge (good operating practices, hygienic standard operating procedures, quality and safety management system, emergency training for sudden safety accidents, employee safety awareness, Health habit training, etc.) From the beginning of the training, strictly standardize the food quality and safety management system, standardize employee behavior, change bad habits, take safety norms as the standard, effectively improve product quality and reduce the incidence of safety accidents.

the training of cultural concepts and quality and safety management system takes into account cross-training, which enhances employees' awareness of safety in production and strengthens safety responsibilities, and gradually internalizes this awareness into a habit and a character.

training: training can be divided into departments and supervisors, with human resources focusing on training corporate culture concepts and rules, and production department of quality control department focusing on training safety knowledge, preferably two in one. Everyone who uses food should be trained in food quality and safety. Food is the first priority for the people, and safety is the first priority. Quality is the vitality of the enterprise. Food people should keep in mind.

2. Create a better environment inside and outside the factory, especially the production environment, the workshop warehouse, the important access to the workshop, and the corresponding rodent control equipment (rodent control cage) near the sewer. After the factory is fully constructed, there will be a green area, and pest control equipment will be set on both sides of the road in the factory, especially on the periphery of the workshop.

3. consider opening a small door in the garbage area in the north of the workshop, with special personnel guarding it. Specialized in the transportation of garbage and waste, some raw materials can also go through this door, and only people and products are transported by vehicles at the main entrance. Distinguish them to reduce the pollution to the factory. In summer, it is especially necessary to increase the frequency of garbage cleaning.

4. A special cleaning and disinfection room is set up in the workshop, and a special person (2-4 people) is responsible for cleaning and disinfection of production tools and instruments, and each team will send the tools and instruments to this area after work. And numbered, the person in charge of cleaning and disinfection, according to the number of location storage, in order to facilitate the normal and correct collection before going to work. It can be washed twice a day, especially in manual and stuffing-making classes.

5. Set up a special management room for measuring instruments, which can be divided into two rooms, one for storing electronic scales, platform scales and other measuring instruments used in production. You can charge, repair, maintain and collect it here. Employees can collect it before going to work, and take the badge as the basis for collection. After work, they can clean it up and send it back and get it back. The other room can store the tools and articles (packaging bags, rags, trash cans, etc.) used by its departments after the workshop, which are no longer under the control of the warehouse. The warehouse is only responsible for the registration of incoming and outgoing accounts of raw materials, production distribution and use, and acceptance of raw materials.

in the production workshop, a small drinking room with a small bench and a cup storage table is set up, and the drinking room is put into this area to solve the problem of drinking water and rest for employees who are tired.

6. The batching room, production room, steaming room, etc. of each shift shall be distinguished according to the principle that people walk through the door and things walk through the window. For example, there is a distinction between flour temporary storage room, ingredient room and flour room, and production room. The ingredients and noodles are separated from the production room, and people walk by and the noodles are delivered from the window. It is better to separate the steaming room from the cooling and packaging room, so there is no need to set up a window for this. In the packaging room, ultraviolet light is placed to turn on regularly, and the stuffing class should set up a raw meat processing room, and then send it to the boiling room through the window to separate raw meat from cooked meat. Raw materials should be stored in the cold storage warehouse by classification, and fruits and vegetables, meat and poultry, and grain and beans should be stored separately. At present, the cold storage is small, but it should be stored in layers and zones to avoid cross-contamination.

7. Each production class should be equipped with a famous product control, which is responsible for product quality control, supervising the use of raw materials and waste in the production process, and assisting the sampling work of the inspection center. On the production line of each team, there is a captain who is responsible for the operation of the machine and the temporary maintenance of minor faults. When employees have something to go in and out of the workshop or ask for leave, the captain can be added to his post, and he can be temporarily responsible for the sanitary conditions during the production process, but it is best to have special cleaning personnel. Although the duty system for maintenance personnel has been abolished at present, it is indispensable that the machine cannot be trouble-free.

8. Consider setting up a small medical station to handle minor injuries (burns, scratches, headaches, colds, enteritis, etc.) in the production process of the workshop. This service can also be extended to all employees of the company, but it is not too far from the workshop. At present, there can be a workshop office to take charge temporarily.

It involves the medical care of employees in the whole company in the future. In the future, Huimin Hospital can be established slowly, so that employees can get medical treatment and their health can be guaranteed.

9. Each team member should have a special passage to enter the production area, which can be integrated, but avoid all entering from one production area. You can set a passage to enter the production area based on the visiting passage on the second floor, and set an entrance to each team to avoid cross-contamination between teams.

1. Set up a laundry room near the workshop, preferably not far from the dressing room, with a special person in charge and special washing and disinfection equipment. The room is equipped with ultraviolet light, which is designed according to the size of the room, so as to quickly and effectively ensure the cleanliness of employees' work clothes and reduce the pollution of the surface in contact with food. Each employee should have at least 2 sets of work clothes to be used in case of washing change or laundry room failure.

11. The sewer in the workshop should be kept unobstructed. The upper cover should be fixed well to facilitate the discharge of waste. In the future, it is best to consider the strip shape of stainless steel. At present, porridge and stuffing covers are loose and bad, and there are many waterway wastes. After a long time, I am afraid of blocking the waterway.

12. Don't use wooden or fibrous tools, especially the shovel that is partially cooked with porridge is made of wood, which is not allowed in food production and processing, because it is perishable and damaged when it is in contact with liquid for a long time. It is easy to cause pollution, and it can be made of stainless steel with a rubber handle on its head.

13. Employees should be disinfected regularly in the production project (75% alcohol is available). Alcohol watering can be used in the production area, one for each shift, and the team leader can remind them. In the future, disinfection alarms can be set to remind the disinfection work. Wipe the instrument with 75% alcohol after production and cleaning. Disinfect for next use.

14. When listening to music, each team in the workshop disapproves of bringing the stereo into the production area and plugging it into the mobile phone to play. A small loudspeaker (similar to hearing equipment) can be set up above the workshop, and the person in charge will play it according to their hobbies. Avoid pollution caused by foreign bodies in production.

15. The safety fence should be considered at the crane on the second floor of porridge, and the temporary storage room of grain and bean raw materials and the ground drainage system should be unobstructed, otherwise it will be bad for the floor walls for a long time, especially in the soybean milk production area. It is better to stick a porcelain dado on the walls, and it is better to stick it in the boiling room in the stuffing area, so as to better protect the walls and clean them.

16. Stick the rules and methods of safe use on the machine, and put a small rack inside the team to introduce the product process and its related knowledge. (It will be standardized in the future, especially during visits and inspections)

Off-duty hours can be selected on a regular basis every month, for warehouses, workshops, office areas, kitchens and other places. Make an inventory. Focusing on workshops and warehouses, workshops are mainly about regular cleaning and maintenance of machines, sanitary cleaning (pallets, baskets and other appliances), wall cleaning and disinfection of floors, etc. Arrange, classify, inventory and clean up the main raw materials in the warehouse.

17. In each team, a small office desk is set up, and the things on the filing cabinet are placed in categories, which can also be made into billboards, such as team attendance sheets, safety tips, warnings, etc., and other tools and instruments are also stored in categories.

18. In the future, a set of "Spirit Exercises for Benefiting the People" can be created for the body parts involved in the production process. After the working hours are unified, all employees of the company will recite the company's business philosophy, purpose, goal and spirit before going to work in line, and then do this exercise. Choose one or two days a week to do the company's logo dance. In winter, you can change your mental exercise into running around the factory. This can not only arouse the enthusiasm before going to work, relax and exercise, but also deepen the concept of corporate culture invisibly and create a harmonious and upward look.

19. Regarding the salary system generally reflected by employees, all employees can consider the 8-hour working system plus overtime pay. The working hours are 8 hours, which is more than 8 hours. In strict accordance with the provisions of the Labor Contract Law, overtime pay is 1.5 times the normal salary from Monday to Friday, 2 times the normal salary on Saturday and Sunday, and 3 times the normal salary on national statutory holidays. Except for technical positions in the workshop, the team leader is paid a basic salary plus a commission, which is the output and effect of the team he is in charge of, so as to avoid disputes over similar working hours and wage differences between teams with many people. This calculation is convenient and fast.

the assessment shall be based on the clock-in system, and the department's assessment shall be consistent with the computer clock-in information.

This is just a personal suggestion, which is certainly inconsistent with the company's salary system. This is a model.

2. The warehouse should not be managed by the workshop, and the consumption cost can't be controlled. The warehouse should be delivered regularly and quantitatively.

21. With the increase of output, those who can use the machine will never use manpower, and the machine can control the speed, so people are easily affected by emotions. Like the cooling chain of porridge, different porridge is in the same pool, so the selection of people is very slow.

The workshops can be assessed irregularly every month for 2-3 times. The incentive method: linked with the workshop director and quality control salary. The results will be recorded in the "Voice of Huimin" of each issue, and the office can be temporarily represented first. With the continuous development of the field, a special assessment department can be set up.

comprehensive, meticulous and unified workshop management rules and regulations and quality management rules and regulations.

22. Departments can communicate with each other, but their responsibilities can't be overstepped. Serious overlapping can easily lead to confusion, uneven busy and idle, and complaints about the situation. Statistical analysis of workshop processes and data

First, each shift in the workshop

Daily shift:

(1) The process records in the production process of each production line are not standardized and the time is not specific. After being collected and sorted by the workshop office, there is no response, and there is no specific data summary, error correction and analysis.

(2) The production lines of the pastry shift are frequently changed, so it is suggested that the starter register the data calculation, fix the personnel list and divide the responsibilities.

(3) Give regulations, hand in time, write specifications and sign for confirmation. If the data is inconsistent with the packing class, check it in time. (Who will check? How to communicate in time? )

(4) The quantity of orders issued by each production line, and yesterday's surplus data. So that it can plan production according to the data. It is necessary to ensure that the production quantity is sufficient. If there are too many defective products in the production process, it is necessary to carry out secondary production to ensure that the order quantity is reached.

(5) Be responsible for counting the surplus and the number of defective products after production, and storing the surplus. (Personnel should be fixed)

(6) After packaging the West Point products, they should be placed in a fixed position for centralized delivery.

suggestion: due to the high defective rate of hot dogs, it is easy to lead to shortage, so it is suggested to advance the production time.

proofing and steaming: (person in charge Huang Shizhu)

In the process of product transfer with each production line, data transfer and registration shall be carried out, and after the production is completed, the total amount shall be checked with the production line for timely error correction. After checking, submit the form to the statistician to ensure accurate and timely submission.

packing shift:

(1) Ensure that all the products produced have been received. Put an end to the stagnation of products, and if there is stagnation, it shall bear a fine of ten times the stagnation of products.

(2) The quantity of all packaged products shall be signed on the production summary sheet for confirmation.

(3) The defective products in the packaging process should be classified and kept according to different varieties.

(4) ensure that the quantity in each turnover basket is placed according to the specifications. (special person will load the basket)

suggestion: special person will distribute the goods to the line.

cook the meat workshop

(1) Make a detailed inventory registration account and register all kinds of products separately. The inventory of this team is counted on a weekly basis.

(2) Before delivery every day, the team leader will distribute all kinds of products to the group cargo personnel of his class according to the total order amount, and register the picking. This form is submitted to statisticians every day.

(3) if the product quantity is really missing when the distributor counts the quantity in the process of distributing goods, the distributor shall bear the responsibility and deliver the missing products in time without delay.

net processing

(1) inventory registration ledger should be made, and various product categories should be registered separately. The inventory of this team is counted on a weekly basis.

(2) Before delivery every day, the team leader will distribute all kinds of products to the group cargo personnel of his class according to the total order amount, and register the picking. This form is submitted to statisticians every day.

(3) if the product quantity is really missing when the distributor counts the quantity in the process of distributing goods, the distributor shall bear the responsibility and deliver the missing products in time without delay.

6. Manual shift

(1) The production line of manual shift has a fixed person to register the production quantity and submit it to the statistics office every day.

(2) The order department issues the order quantity to the production line, and the statistician reports yesterday's surplus data. So that it can plan production according to the data. It is necessary to ensure that the production quantity is sufficient. If there are too many defective products in the production process, it is necessary to carry out secondary production to ensure that the order quantity is reached.

(3) Be responsible for counting the surplus and the number of defective products after production, and storing the surplus. (Personnel should be fixed)

(4) Every time a product is produced, the team counting personnel and statisticians must count the quantity face to face.

(5) after the production is completed, hand in the production quantity of each frying personnel to ensure that the detailed data are consistent with the total production data.

second, workshop statistics (ensure two people)

1. Be responsible for collecting the distribution list of each distribution staff every day. (when the delivery personnel hand it in, register it)

2. Be responsible for registering the actual number of products received, and counting the defective products and allowances with the workshop staff. And ask each team in the workshop to sign for confirmation. (manual shift, pastry shift, cook the meat workshop, net processing)

3. In the delivery process, you must first release yesterday's surplus, count the order quantity of the day, and then distribute it line by line. The principle of distributing goods is to ensure the distribution of single varieties. Ensure that the distribution quantity is accurate. If the delivery personnel reflect the situation that the product quantity does not match, the inventory will be made on the same day, and the replenishment will be carried out after the implementation is clear.

4. distribute the distribution bill.

5. After the production and packaging of each variety is completed, check the product quantity with the workshop staff as soon as possible. (The question is, how to deal with the discrepancy between the two data? At present, it is impossible to steam cars.

Scheme I

On-the-job personnel training

Branch personnel grouping: 1 persons in each group

Training head coach: one

Training assistant coach: four

Ratio of training teachers to trainees: 1: 2

Training coach qualification:

1. Having high practical experience, <

Day 1:

Morning: Welcome and get to know each other

1. Get to know "home"

Visit "home" (divided into living quarters, work areas and the surrounding environment of the factory)

Visit route: logistics office-main road of the factory-visit passage of the production workshop (workshop area, output, etc.)-living area (dormitory, factory area, etc.).