2025年食品车间岗位操作规范 .pdfVIP

不飞则已，一飞冲天；不鸣则已，一鸣惊人。——《韩非子》

目录

、配料岗位操作规范

1································································································2·

、解冻岗位操作规范

2································································································2·

、初加工岗位操作规范

3····························································································4·

、煮制岗位操作规范

4································································································5·

、冷却岗位操作规范

5································································································6·

、包装岗位操作规范

6································································································7·

、封口岗位操作规范

7································································································8·

1/11

天行健，君子以自强不息。地势坤，君子以厚德载物。——《周易》

岗位操作规范

1、配料岗位操作规范

1.1职责：

质管部负责《配料岗位操作规范》修定，监督执行。

操作人员负责对生产所用调味品及特殊辅料的计量、发放管理。

1.2操作规范：

1.2.1配料人员在配料前要按照该批产品的用料要求准备好各种调味

料，检查合格后，以车间主料为基数按比例准确称量。

1.2.2将称量好的物料按类合并并混匀、编号，交给相关工序领料人

并交待清使用方法。

1.2.3对易碎盛器包装的物料应更换包装，倒入塑料盛器中，防止玻

璃等碎屑污染食品；香辛料用纱布包好交给相应工序。

1.2.4定期检查调味间的存料情况，随时申报所需物料，不得存料过

多，防止积压。

1.2.5做好发放记录，确保质量问题的可追溯性。

1.2.6配料人员应严守机密，不得将用料配方、记录表等资料信息泄

露；禁止其他无关人员进入调味间。

1.2.7工作结束后要整理好物料和现场作到摆放整齐，归类清晰，调

味间干净整洁、无污染。