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质量安全管理制度参仙源酒业发展有限公司质量安全管理制度目录01.质量安全目标··························································································102.质量岗位职责··························································································203.生产和质量人员资格能力规定··································································404.人员培训管理制度···················································································505.生产设备管理制度···················································································806.文件管理制度·························································································1107.生产场所卫生管理制度···········································································1408.产品标识管理制度··················································································1709.采购管理制度·························································································1910.仓库管理制度·························································································2011.过程检验管理制度··················································································2212.关键质量控制点管理制度········································································2413.食品添加剂使用管理规程········································································2714.化验室管理制度·····················································································2915.检测设备管理制度··················································································3016.设备清洗消毒管理制度···········································································3117.纠正预防措施制度··················································································3218.从业人员卫生管理制度···········································································3419.设备维护保修管理制度···········································································3620.出厂检验管理制度··················································································3921.从业人员健康检查管理制度····································································4122.不合格品管理制度··················································································4323.食品召回管理制度··················································································4524.食品安全事故处置方案···········································································4825.原辅材料进货查验记录制度····································································5126.从业人员健康档案制度···········································································5227.产品贮存管理制度··················································································5328.生产过程安全管理制度···········································································54参仙源酒业发展有限公司第2页共56页01.质量安全目标为确定本公司在质量方面追求的宗旨和方向，并结合实际情况，特制定质量方针目标为：质量方针质量为先，顾客为重质量目标出厂产品合格率为100%；顾客满意度≥80%为充分调动员工积极性，共同努力完成实现质量目标，每年将质量目标分解细化到各责任部门，并对质量方针和目标的实现情况进行考核和改进。全体员工应认真学习，准确理解上述质量方针、质量目标，并有效贯彻，持续保持。部门目标分解：1办公室员工培训合格率达100%；顾客满意度≥80%；2生产车间设备完好率≥95%；3化验室生产产品出厂合格率达100%02.质量岗位职责参仙源酒业发展有限公司第3页共56页1负责质量体系和质量网络的建立。2负责对质保室和质检室的管理。3制定质量管理和检验人员的职责。4负责对产品生产全过程的质量管理、监督和质量考核。5制定和修订物料、中间产品和成品的内控标准和检验操作规程，制定取样和留样制度。6制定检验用设备、仪器、试剂、试液、标准品（或对照品）、滴定液、培养基等管理办法。7决定物料和中间产品的使用。8审核成品发放前批生产记录，决定成品发放。9审核不合格品处理程序。10对物料、中间产品和成品进行取样、检验、留样，并出具检验报告。11监测洁净室（区）的洁净指标及对工艺用水、锅炉水的质量检测。12评价原料、中间产品及成品的质量稳定性，为确定物料贮存期、食品有效期提供数据。13会同行政人事部组织员工培训。14负责对主要物料供应商质量体系进行评估。15负责建立产品质量档案。16负责组织召开质量分析会。17负责质量文件的管理和批记录的保管。18负责产品投诉处理和不良反应监测。19负责包装设计的审核。参仙源酒业发展有限公司第4页共56页20负责审核因质量原因退货和收回产品的处理程序，并监督销毁。21应及时了解国家有关政策法规并贯彻执行。22负责与产品监督管理部门的相关业务联系。03.生产和质量人员资格能力规定参仙源酒业发展有限公司第5页共56页1生产部长：食品、制药或相关专业大专以上学历，中级以上职称，五年以上、食品、药品生产或质量管理工作经验，办事果断，有较强的组织能力，能及时、准确地解决生产中出现的各种问题。2车间主任：食品、药学或相关专业大专以上学历，中级以上技术职称，有二年以上食品、药品生产或质量管理工作经验。熟悉食品、中药生产的工艺设备及流程。品行端正，工作严谨细致，吃苦耐劳，具有较强的文字表达能力和工作协调能力。能及时、准确处理本车间出现的各种问题，有敬业精神。3各车间班长：高中以上学历，有一年以上食品、药品实际生产工作经验，能及时、准确处理本班出现的各种问题。品行端正，工作严谨细致，吃苦耐劳，有敬业精神。4质量部长：食品、药学或相关专业大专以上学历，中级以上职称，具执业药师资格；五年以上相关工作经验，有丰富的食品、药品生产和质量管理的实践经验，有能力对产品生产和质量管理中的实际问题作出正确的判断和处理。5理化检验员：高中以上学历，有丰富的食品、药品理化检验工作经验，能够对检验结果做出正确的分析和判断。6微生物检验员：高中以上学历，有丰富的食品、药品微生物检验工作经验，能够对检验结果做出正确的分析和判断。7物料采购员：高中以上学历；有丰富的鉴别原辅料和其它物料、物资真伪与优劣的经验。8保管员：高中以上学历，熟悉物料储存知识，有一定的财务专业知识。04.人员培训管理制度1实施培训的条件（时机），符合以下任何一项条件均必须进行规定的培训参仙源酒业发展有限公司第6页共56页后方可上岗。1.1机构和管理方式等发生调整变动时；1.2设备、工具、技术、程序、方法有所变更；1.3业务迅速增长而增加员工的责任或任务时；1.4准备施行转调、调升或指派处理新业务时；1.5完成工作所需的学识技能与员工所具备的学识技能间有所差距时；1.6行政管理工作配合不上或业务技术发展时；1.7引进新员工时；1.8年度性员工业绩评价结束时；1.9新文件颁布时。2培训内容2.1职业道德教育及法制教育：《中华人民共和国食品安全法》2.2岗位培训2.2.1各项管理规程及管理程序；2.2.2安全操作规程；2.2.3标准操作程序（SOP）；2.2.4各有关的生产、操作、卫生、指令；2.2.5工艺规程、主配方、批记录、规格标准；2.2.6其它有关的操作文件。3培训教员培训必须由人事管理部门聘请称职的人员由总工或质量管理部门确认参仙源酒业发展有限公司第7页共56页后、担任。4培训方式4.1工作中培训此种方式是最主要的培训方式，它的特点是要求领导有较高的管理水平。在工作中指导下属如何工作，如何思考，如何搞好人际关系。通过这种培训可以沟通上下级的关系，也可使下属学习和熟悉本公司的工作方式。4.2脱产学习脱产学习并不是全部授课，而主要是通过研讨的方式达到培训的目的。特别是通过对质量保证的概念质量意识、质量改进意识以及质量管理的重要性等的研讨，使员工加深对上述问题的认识，建立自觉的质量保证观念。4.3短训班主要是针对操作人员进行法规和岗位的培训。这种培训方式是利用半小时左右讲解培训材料，主要讲解具体的操作程序，并做示范。使操作人员能容易理解、接受并能自觉执行。5培训计划与实施5.1各部门根据以上要求及生产安排，确定培训实施时机，制订部门年度培训计划上交人事部门，由人事部门编制企业的年度培训教育计划，报质量管理部门审核批准。5.2对新职工的培训教育计划由人事部门负责编制。5.3根据不同受培训人员的特点，及培训计划，由人事部门会同其它各主管部门安排培训日期、授课内容、课时和授课地点，并报质量管理部门审查。5.4组织教员出考是安排培训考核。6培训考核凡属计划内的培训，结束后一定要进行培训考