Formulated Document

Shanghai Prison Administration Bureau Inmates¨ Food Hygiene Management Regulations


  Rule 1 (Objective and Basis)

  This regulation was established in accordance with theゞPeople’s Republic of China Prison Law〃, theゞPeople’s Republic of China Food Safety Law〃, the judiciaryゞAdministration of Prisoner’s Hygiene and Living (trial)〃plus other convention and provisions while taking actual practice of the prisons into consideration in order to prevent any occurrence of food poisoning or any food related illness, ensuring the well being and safety of inmates.

  Rule 2 (Applicability)

  This regulation applies to every prison, juvenile delinquent correction center, prison general hospital (all to be referred as prison) in regards to the hygiene management concerning the inmate’s kitchen, goods receiving and inspection site, storage, food processing, distribution center, brigade dining hall etc.

  Rule 3 (Work Principle)

  The principle of the prison food hygiene management is to ensure food safety within the prison, and to persist in leading preventive works.

  Rule 4 (Management and Supervision)

  The duty of food hygiene management is to be carried out by each institution, and subjects to the governance of the health department of the bureau and to be supervised by the local public health administration department.

  Prison wardens, superintendents of juvenile delinquent correction centers, and hospital deans bear the primary responsibility of managing inmates’food hygiene and safety - a person in charge. The prison’s public health department sets up both permanent and temporary food hygiene supervisory positions to manage, as well as to monitor and inspect, all food hygiene matters and to secure all operations are in check with the system requirements and complying with the regulations. Prisons should establish and implement a sound food hygiene management system, pursuit of food poisoning liability mechanism, food poisoning management and reporting system, and food safety network; to carry out periodical inspection and review on all food hygiene management work while assigning different job responsibilities to relevant departments and appropriate candidates.

  An operation permit needs to be applied and approved by the local public health administration department for every prison kitchen. Every kitchen is also obliged to accept and cooperate with any review or audit instructed by the local public health department.

  Prison kitchens and goods supply stations should establish hygiene management regulations and policies, as well as job descriptions and responsibilities. All hygiene management related rules, articles, and other relevant information should be posted out on the walls for public review and feedback.

  Prison kitchens should set up a rigorous safety and security system, strictly restricting any unauthorized personnel from accessing the kitchen, food processing area, food storage room, water purifying facility etc. in order to prevent any food poisoning related issues.

  The public health department of both the bureau and the prison should act in accordance with the state laws and regulations; reinforcing the work of food hygiene management, emphasizing on the food hygiene management performance and treating it as one of the consequential criteria in overall performance review.

  Rule 5 (requirements for facility and surrounding hygiene)

  The layouts of the equipments in the kitchen as well as the food processing procedures should meet the norms and the requirements of the national hygiene criteria. There should be compartmentalized food storage sites, food processing areas, and cooking facilities.

  Rule 6 (Training of food hygiene personnel)

  Workers, managers, and inspectors who are dealing with food are all required to have basic food hygiene knowledge.

  According to the food hygiene regulations and relevant clauses, food handling or processing operators, managers, and inspectors need to pass the training course before assuming a post. It’s mandatory for the food handling or processing staff to take a health examination and to acquire a certificate of health qualification from the municipal food hygiene department before signing up for a position. The health examination needs to be done at least once per annum. It’s prohibited to employee anyone to work at the kitchen who doesn’t meet the food production or processing qualifications or any health requirements.

  Prisons should establish a training program which covers subjects such as food hygiene and safety, food nutrition, food operation and food related regulations for everyone who works this field on an annual basis.

  Prisons should establish a morning health check-up system for all kitchen staff. If any worker was found with symptoms such as coughing, having fever, having diarrhea, vomiting, or having skin problems should stop to work immediately, and to seek medical examination and treatment. It is only when a worker is completely recovered from the illness and presents no danger to food safety can then resume the job. The morning health check-up needs to be properly documented.

  Rule 7 (Stall personal hygiene)

  The food handling / processing staff should maintain good personal hygiene, strictly enforcing the “three cleansings and five diligences”(wearing white working cloth, white cap, and white mask; taking a shower regularly, washing hands whenever necessary, keeping fingernails unsoiled and hair neat, as well as the working cloth being clean at all time), plus other requirements below:

  (1) To thoroughly clean one’s hands before initiating any work or handling any foodstuff or ingredients. To wash and sterilize one’s hands before handing ready-to-eat food.

  (2) To wear the work cloth properly, make sure the hair is nicely tucked inside the cap, and must wear a mask if handling ready-to-eat food.

  (3) No long fingernails, no nail polish, or wearing any finger rings while processing or preparing food.

  (4) Any inappropriate or non hygienic behavior such as coughing or sneezing unconcernedly around the food which might contaminate or taint the food is strictly impermissible.

  (5) Any injury or a lesion needs to be treated immediately.

  Rule 8 (Purchasing requirements)

  The procurement of prison cooking oil, fish and meat, eggs, bean products, condiments etc need to be made available for public tendering. Every potential supplier competing for the business must hold a legitimate production (distribution) license and the food hygiene qualification certificate. Furthermore, all candidates need to be carefully reviewed for one’s qualification.

  Every purchase should be done within the boundaries of the contract and in accordance with the provisionsalso make request for relevant paperwork or certificates (such as a food hygiene qualification certificate, a prove of inspection qualification, a validated veterinary test report and any other necessary paperwork) on all ingredients or foodstuff purchased. It is crucial to inspect the food quality, the packaging and to labels. Every processed or prepackaged food product should bear product name, company/manufacturer name, address, production date, expiration date etc. Prisons should keep all paperwork / certificates submitted by the suppliers in record for any future reference.

  It is impermissible to make any of the following purchase:

  (1) Any putrescent, stale, moldy, or unsanitary food; or food containing deleterious or any unidentifiable substance which could post harm to human health

  (2) Any unexamined or unqualified meat or food products by the veterinarian

  (3) Any prepackaged food that has expired or the content is not congruent with the specifications on the label

  (4) Any other food that do not meet the food hygiene requirements/standards

  Run a systematic purchase and inventory management, ensure high turn-over rate, and have designated facilities and transportation tools for the food procurement job.

  Rule 9 (Food receiving and inspection)

  Prisons should appoint medical trained personnel to take charge of food hygiene inspection and quality control at receiving site. Any food product that does not meet the specifications or the quality standards should be reported to the purchase department immediately and request for product return.

  Apart from inspecting the shape, the color, the smell, and the texture of products, it’s also necessary to check the products against the food hygiene qualification certificates. The product name, the manufacturer information, the production date, and the expiration date of the prepackaged products should be in accordance with the requirements ofゞFood safety provisions〃. The actual product should match the product name and descriptions on the package.

  Inspect and record the quantity, the specification, the quality, the expiration date, and the suppl1ier information of the products delivered.

  The quality control room equips with inspection tools should be established. Goods not up to the standards or not meeting the requirements of ゞFood safety provisions〃should be rejected and be returned to the supplier. A liable supplier should respond to and deal with the issues in according to the contract terms.

  Rule 10 (Food storage hygiene)

  The food storage management should include identifying and creating name tags and descriptions for all products, plus controlling the inflow/outflow and overall inventory, delivery dates and other relevant matters. All activities and product information need to be stored in records. A routine audit has to be performed to ensure the available products, and recorded numbers and information are congruent with each other.

  All food products need to be properly distinguished, classified, and stored. The bottom shelf of the rack or the place where the products are to be stored should be at least 10mm above the ground, and at least 15mm away from the wall. Any item that is prone to absorb water or wafts up odd odor should be tightly sealed and stored separately. Any perishable goods should be put into cold storage immediately.

  Raw materials, semi-finished products, and finished food products should be stored separately. It’s impermissible to place toxic, detrimental, or any personal items in the food storage room.

  The practice of “first in, first out”management is to be carried out to ensure food quality and freshness. The storage room needs to be clean and inspected on regular basis in order to prevent issues such as expired products, decaying goods or stale food.

  Maintain good air circulation inside the facility, and make sure the storage facility is clean, dry, and tidy. There should be effective means and measures to discourage and to repel rodents, flies, cockroaches, as well as avoiding moisture and mould from occurring inside the storage room.

  Rule 11 (Cold storage hygiene)

  Food products are to be stored in the refrigerator or in the cold storage depending on the product storing requirements and the product nature.

  All raw materials, semi-finished products, and finished food products need to be carefully classified then stored separately in the cold storage or in the refrigerator.

  The practice of “first in, first out”management is to be carried out to ensure food quality and freshness. All handlings and information need to be put in records. Don’t store or keep any food that is decaying or stale in the cold storage or in the refrigerator.

  The cold storage or the refrigerator needs to be properly managed and maintained, conduct routine defrosting, cleaning, sterilizing, and inspection to ensure the cooling system is functioning effectively in preserving best quality of food. The fire alarm needs to be installed inside the storage room.

  Rule 12 (Food processing hygiene)

  Kitchen staff must use only fresh and untainted foodstuff to prepare edible products. No stale, putrescent, or questionable food products are allowed for cooking. All condiment, spices, and other food ingredients used by the kitchen must meet the requirements and the standards of the nation as well as complying with all relevant provisions. All information needs to be put in record.

  All food products must be cleaned before use. Vegetables need to be handled and washed in a separate sink away from sinks for meat or seafood. Vegetables are to be soaked in the water for no least than 30 minutes. Eggs also need to be rinsed before poaching, disinfect the eggs if necessary.

  Properly separate and label each kitchen knife, cutting board, bucket, pail, basket, rag and any other culinary tools that are to be used for raw materials, semi-finished products, or finished products. Keep all tools clean and use them in according to the specifications, and be sure to store all things back in their designated places after use.

  Be sure all food is thoroughly cooked and endeavor to avoid any undercooked situation.

  It is important to separate cooked food from uncooked or semi-finished food products to prevent any possible contamination. Preprocessed semi-finished or finished food products are to be covered up with the lid or cloth before placing them on the specified racks. Do not place any utensil or plate containing food on the floor. To prevent any inappropriateness or food poisoning, it is strictly impermissible to have any sort of disinfectors or pesticides stored inside food processing facilities.

  Food should be served shortly after cooking. If food is not served within the first two hour after cooking, it should be placed inside the facility with the temperature above 60≧ or below 10≧. Remember to keep food warm during winter season between the months of November to March next year.

  All remnants of food products have to be stored in the cold storage for no more than 24 hours. The remaining food products are usable only if the food quality remains unaltered, and food must be well cooked before serving.

  No serving of fresh salad, raw meat or seafood, or any food that is prohibited by the city or the state. No stewed or marinated food in the summer season as well as no overnight food.

  Rule 13 (Saving food sample)

  Containers for keeping food samples must be fixed and airtight, and thoroughly cleaned and disinfected.

  Keep samples of food from every meal for no least than 150 grams per food item, including all raw materials.

  Food samples are to be stored separately in a designated freezer, not to be mixed with other food. Name of the dish, time, and other information must be clearly indicated for every sample reserved. Do not keep any food sample for over 48 hours, and all must be destroyed shortly after 48 hours. Do not consume the food sample.

  Appoint qualified personal to handle and manage food sampling, and make sure to put all things in the record.

  Rule 14 (Operation facility hygiene)

  Install ventilation system in the operation room to assure good air circulation.

  All things stored inside cabinets, drawers, or tool boxes must be clean and neatly placed. Wash and tidy up work stations, kitchen knives, rags and other tools before and after use.

  Keep all food containers or utensils clean and provide lids or trays if needed as means to prevent any possible contamination.

  Scrub and clean stoves, counters, walls, and floors on regularly basis to achieve grease free, dust free, and waste free environment.

  Dispose garbage accordingly and immediately. Make sure the drainage is functioning properly, and no overflow of water on the floor. Be sure to clean and tidy up the place everyday after work, and perform a thorough clean-up once a week.

  Rule 15 (Room hygiene for cooked food)

  The job is to be carried out by the qualified personnel using only specified kitchen knives, chopping boards, containers, scales etc to perform and complete the work.

  Clean and sterilize all chopping boards, containers, and scales every time before use.

  The room should equip with air conditioners, UV light, and apparatuses that discourage or repel flies. In the summer season, all cooked meat, fish, eggs, bean products and other cooked food need to be stored in the room with the controlled temperatures between 18-22≧ .

  Clean the room and the window twice a day, and perform a thorough clean-up once a week to keep the place tidy and free of dust and sundries.

  Rule 16 (Food distribution hygiene)

  Food is to be rationed and delivered to each brigade by thermal trolleys or containers.

  Trolleys need to be cleaned and sterilized before loading. Food loading and delivery must be handled with care in order to prevent any possible contamination. Do not stack containers or plates containing food on top of each other, or to place them on the ground, or subject to the same in unhygienic exposure.

  Masks and disposable gloves have to be worn by the workers when handling and distributing food. Never handle cooked food with bare hands.

  Rule 17 (Consumption hygiene)

  If the condition allows, set up a dinning hall equipped with tables and chairs for inmates to use, and orderly arrange each dining.

  Inmates should wash their hands before eating. Do not save food till the next meal or overnight (including all cooked food). Clean the dining hall as well as wash and sterilize the dishware soon after eating, dispose all leftovers and waste inside the garbage can.

  Food hygiene inspection is to be implemented by the brigade appointed staff on a daily basis. All food purchased at the prison should be kept inside personal lockers, and be sure to consume them before expiration. Try to finish all canned or prepackaged meat / cooked food within a meal.

  Inmates’food is only to be supplied or served by the prison kitchen or the prison daily product supply department. It is prohibited for the inmate’s family to send food to the prison. No leftovers from the family meal gathering can be brought back to the brigade for later consumption. Do not consume self produced or self concocted food.

  Rule 18 (Kitchenware hygiene)

  All kitchenware must be collected and cleaned at the specified sinks inside the prison kitchen, and never to use sinks that are meant for washing vegetables, meat, and others.

  Clean and sterilize kitchenware by following the standard operation procedure of first wash, second scrub, third rinse, fourth sterilize, and fifth maintain tidy.

  Clean and sterilize all kitchenware before using in order to meet all state requirements and hygiene standards. Do not use any non-sterilized kitchenware.

  Store all sterilized kitchenware inside clean and designated cabinets. Sterilized and non-sterilized kitchenware should be stored separately, and labels should be visible to clearly identify between them. Cabinets for storing kitchenware must be cleaned regularly, and be kept tidy at all time.

  The detergent and the disinfectant used to clean and to sterilize the kitchenware must meet all requirements and the hygiene standards relating to use of food grade detergent and disinfectant.

  Rule 19 (Drinking water hygiene)

  Inmates’drinking water must meet the state’s water quality and hygiene standards and regulations.

  All purified water or drinking water provided by the prison should be managed by qualified personnel and meet the following criteria,

  (1) Must have a designated room,

  (2) Must have operation & hygiene standards and appropriate management system including washing and sterilizing water bottles, filling, sealing, and distributing bottles with labeled expiration dates, plus changing water filters, checking water quality as well as performing all necessary disinfections on a regular basis.

  (3) All staff needs to undergo health examination and operation trainings.

  (4) Send all water samples to the local public health and epidemic prevention department for routine tests as required by the nation’s regulations and requirements.

  Rules 20 (Food hygiene at daily product supply facility)

  The contract signed between the prison and the suppler should have clauses covering the responsibilities and the procedures for handling issues pertaining to food hygiene.

  The daily product supply station should strengthen its internal hygiene management, ensure the surrounding and the facility are clean and dustproof, also the quality of food and all personnel meet the food hygiene regulations and standards.

  Food coming in to the prison through the daily product supply station should bear product names, manufacturer names, manufacturer addresses, production dates, expiration dates etc.

  The daily product supply station of the prison should employee qualified quality control personnel to perform systematic inspections on product packaging, expiration dates, labels, food quality, product qualification certificates, and transportation hygiene etc of every shipment. Do not put any unqualified items onto the shelf for sale, but keep records of all returned products.

  It’s strictly impermissible to sell any food that has expired or decayed, also not to carry any prepackaged food which tends to be perishable in the summer season.

  Rule 21 (Emergency management)

  Prisons should establish emergency management mechanism to respond to food poisoning or any food related illness. In the event of food poisoning or possible food poisoning, the following measures are to be taken,

  (1) Immediately stop taking food which has caused food poisoning or which might have led to food poisoning

  (2) Assist the medical team in treating patients,

  (3) Reserve all food, foodstuff, kitchenware, and other things that lead to or could lead to food poisoning,

  (4) Report the food poisoning incident to the health department of the bureau promptly (report to the officer on duty during holidays or weekends), follows by notifying the local food and medicine administration department after receiving the guidance and feedbacks from the bureau,

  (5) Cooperate with all investigations, and provide food samples and relevant materials to the bureau and the investigating departments accordingly. Fill outゞthe incident report〃along with a preliminary briefing within the first 8 hours.

  (6) Control the situation and minimize the damage, act according to the bureau and the department’s requests.

  Rule 22 (Glossary)

  The explanations of the terminologies used herein are as follows:

  Food hygiene staff: Referring to purchasers, cookers, food distributors etc. who work at the kitchen, also staff who operates inside drinking water or purified water facility, and at the storage room.

  Raw material: All edible products that are to be processed or used for cooking and consumption.

  Semi-finished product: Food products which have only been partially or briefly prepared and still need further processing or cooking.

  Finished product: Food that is ready for consumption.

  Refrigeration: For the need of preventing decay and keeping food fresh, food products are to be placed inside the refrigerator with the controlled temperatures between 0-10≧

  Cold storage: Keep food products in frozen state by placing them in the cold storage with the controlled temperatures between -1 to -20≧

  Core temperature: Referring to the core temperature measured from the center of the goods or container filled with liquid.

  Self produced food: It is a violation to process or concoct food out of any types of fruits, salt, soy sauce etc.

  Rule 23 (Rights of interpretation)

  The interpretation of this regulation is the responsibility of the Shanghai Prison Administration Bureau.

  Rule 24 (Effective period)

  The effective period of this regulation is 5 years, from 2012 September 1st to 2017 August 31st. The original ゞThe Shanghai Prison Administration Bureau Inmates Food Hygiene Safety Working Regulations〃that was implemented on 2007 January 1st(Shanghai Prison Department Health _2006ヽNo.8)is hereby repealed.