In order to comprehensively improve the standardization of small workshop licenses, further optimize the business environment, and serve the high-quality development of the county's economy, recently, the Yilong County Market Supervision Bureau has efficiently promoted the implementation of the new policy of small food workshop production licenses through zonal publicity and training, group guidance services, and classified risk prevention and control.
In terms of policy publicity, the bureau divided the county into 9 regions and successfully held 12 publicity and implementation trainings. At the training meeting, the staff interpreted in detail the relevant terms, legal responsibilities and license processing procedures of the "Sichuan Provincial Food Safety Regulations" and the "Sichuan Provincial Food Workshop Management Measures", aiming to help small workshop owners enhance their awareness of laws and regulations, and be familiar with the process of license application, change and continuation, so as to improve the food safety awareness and guarantee level of the entire industry. So far, more than 300 practitioners have participated in the training.
In terms of guidance services, the bureau has set up 9 working groups to go deep into 62 small workshops in the jurisdiction that are applying for food production licenses to provide business guidance and technical services. Provide technical services for small workshops applying for licenses, such as site layout, production process flow chart explanation, system construction, etc., so as to avoid the phenomenon of "running away" due to the applicant's incomplete grasp of the application process and on-site verification standards.
In terms of risk management and control, the county and municipal supervision bureaus organize and implement the risk rating system for small food workshops. According to the daily supervision and inspection and the variety of products produced, the risk level of small food workshops in the county is divided into 4 categories, such as A, B, C, and D, and classified control is carried out. In view of the common problems and risks of small workshops, list the list of problems and rectification measures, implement the management of "one workshop and one file", and require small food workshops to strictly implement the main responsibility, do a good job of self-inspection and self-correction, standardize the level of operation, control food safety from the source, and keep the bottom line of food safety risks.