1、0備注：此模板僅作為食品企業(yè)制定質(zhì)量手冊時參考，文中具體內(nèi)容必需結(jié)合本企業(yè)的具體情況進行修改，具體事例有肉產(chǎn)品、棗產(chǎn)品、糕點等，不是一家企業(yè)一個產(chǎn)品的事例，切不可不加修改直接利用。文件編號：QS版本修訂：B1分發(fā)編號：狀態(tài)：編制：審核：批準：太原市太原市公司公司發(fā)布日期：年月日實施日期：年月日2總經(jīng)理崗位責(zé)任制考核..............................................................

2、.......................................76采購人員崗位責(zé)任制考核.................................................................................................77品控部經(jīng)理崗位責(zé)任制考核.........................................................

3、....................................78化驗員崗位責(zé)任制考核.....................................................................................................79倉庫管理崗位責(zé)任制考核..........................................................

4、.......................................80生產(chǎn)人員質(zhì)量考核記錄.....................................................................................................8120XX年度培訓(xùn)計劃........................................................

5、..................................................82員工健康檔案表.................................................................................................................84五、技術(shù)標(biāo)準........................................

6、.....................................................................................85執(zhí)行標(biāo)準管理制度.............................................................................................................85六、工藝文件........

7、.....................................................................................................................86蒸煮類糕點（粽子）生產(chǎn)操作規(guī)程.................................................................................86蒸煮類

8、糕點（粽子）生產(chǎn)關(guān)鍵質(zhì)量控制點作業(yè)指導(dǎo)書.................................................87食品添加劑（助劑）使用管理制度.................................................................................89七、采購制度.............................................

9、................................................................................91采購管理制度.....................................................................................................................91八、采購文件.......

10、......................................................................................................................96采購計劃................................................................................................

11、.............................96采購清單.............................................................................................................................97合格供方名錄....................................................

12、.................................................................98九、采購驗證制度...................................................................................................................100采購驗證制度.....................

13、..............................................................................................100原輔材料、包裝物入庫驗收、驗證規(guī)程.......................................................................101原輔料(包材、添加劑)進貨臺賬.................

14、...................................................................103原輔材料不符合情況記錄...............................................................................................104十、過程管理...................................

15、........................................................................................106生產(chǎn)過程質(zhì)量管理制度...................................................................................................106生產(chǎn)過程質(zhì)量管理考核辦法.....

16、......................................................................................113斬拌工序記錄表（雞肉丸）...........................................................................................120煮制工序記錄表（雞肉丸）.............

17、..............................................................................121速凍工序記錄表（雞肉丸）...........................................................................................122煮制工序記錄表（魚丸）......................

18、.........................................................................124速凍工序記錄表（魚丸）...............................................................................................125滾揉腌制工序記錄表（雞肉串）.....................

19、..............................................................126速凍工序記錄表（雞肉串）...........................................................................................127十一、質(zhì)量控制..........................................

20、.............................................................................128關(guān)鍵過程控制制度...........................................................................................................128生產(chǎn)過程投料、關(guān)鍵控制點控制記錄......

21、.....................................................................130防止化學(xué)污染的控制制度...............................................................................................131原、輔材料的質(zhì)量要求.............................

22、......................................................................134食品企業(yè)微生物控制要點...............................................................................................136十二、產(chǎn)品防護...............................

23、........................................................................................139生產(chǎn)過程中防止產(chǎn)品污染、變質(zhì)的制度.......................................................................139食品接觸表面的衛(wèi)生制度...........................