第6章  资源管理

Chapter 6: Resources Management

1  目的

   为了确保食品安全管理体系的有效运行，应适时地提供所需的资源，确保体系的实施和改进过程，满足食品安全要求。

1 Target

To ensure the food safety management system operates effectively, the necessary resources shall be duly provided to ensure the implementation and improvement process of the system and to meet the Food Safety requirements.

2  范围

   适用于本公司人力资源、基础设施和工作环境的控制。

2 Scope

Applicable to the control of our Company’s human resources, infrastructure and work environment.

3  职责

3 Duties

3.1总经理负责根据识别的需要提供适宜的资源（包括配备合适和适量的人员、设备、设施、   环境、工作方法等）。

3.1 The General Manager shall be responsible for providing appropriate resources (including providing a proper quantity of appropriate personnel, equipment, facilities, environment and work methods) in accordance with the identified needs.

3.2人事行政部负责人员的培训、素质和能力的开发、评价工作；负责办公室的环境卫生、安全保卫工作；负责食堂和洗衣房后勤工作。

3.2 The HR & Administrative Department shall be responsible for personnel training, caliber and ability development and appraisal, the environmental sanitation of the office and security as well as the logistics of the dining room and laundry.

3.3 生产部负责生产现场环境卫生的总体控制；

3.3 The Production Department shall be responsible for overall control of the environmental sanitation of the production site;

3.4 品控部负责全过程质量管理，从原辅料的检验，中间控制，成品放行。

3.4 The Quality Assurance Department shall be responsible for the quality management of the whole process, including inspection of raw and auxiliary materials, middle control and release of finished products.

3.5 生产部负责水电汽等能源以及设备设施的维护、保养、维修等管理。

3.5 The Production Department shall be responsible for the maintenance, repair and management of water, electric and gas resources and equipment and facilities.

3.6 环境安全专员负责厂区的环境卫生、生产安全和虫害控制。

3.6 The environmental safety specialist shall be responsible for the environmental sanitation, production safety and Pest Control in the factory area.

4 控制要求

4 Control requirements

4.1 资源提供

4.1 Resources provision

4.1.1 总经理根据公司的质量方针、安全目标和食品安全管理体系的要求，识别需要的资源并提供适宜充分的资源，以确保食品安全管理体系的实施、改进和更新。

4.1.1 The General Manager shall, in accordance with the requirements of the Company’s quality policy, safety target and food safety management system, identify necessary resources and provide appropriate and sufficient resources to ensure the food safety management system can be implemented, improved and updated.

4.1.2 资源包括人力资源、基础设施和工作环境。

4.1.2 The resources include human resources, infrastructure and work environment.

4.2 人力资源

4.2 Human resources

4.2.1 总则：为了确保食品安全管理体系的有效运行，公司应指派具备与其岗位相适应的人员承担食品安全管理体系的各项活动，并确保这些人员的教育、培训、技能和经验能胜任其岗位要求。人事部负责建立“人力资源管理程序”，规定人力资源的开发和培训实施的程序要求。

当需要外部专家帮助建立、实施或运行食品安全管理体系时，这些专家的职责和权限应以协议的方式予以记录。

4.2.1 General provisions: To ensure the food safety management system operates effectively, the Company shall assign personnel competent for their posts to assume various activities of the food safety management system and ensure such personnel’s education, training, skills and experience are competent for the requirements of their posts. The HR Department shall be responsible for establishing the “human resources management program” and stipulating the program requirements for human resources development and training implementation.

When external experts are needed to assist the establishment, implementation or operation of the food safety management system, the duties and authorities of such experts shall bed recorded in the manner of the agreement.

4.2.2 能力、素质的培训

4.2.2 Ability and caliber training

4.2.2.1公司根据各岗位的工作要求和工作特点，规定与食品安全有关的岗位人员的技能和能力要求，包括管理层、操作层、验证层人员。

4.2.2.1 The Company shall, in accordance with the work requirements and work characteristics of each post, stipulate the ability and skill requirements for the personnel at the posts related to Food Safety, including the management, the operation personnel and the verification personnel.

4.2.2.2人事部根据各岗位能力要求及公司发展需要，确定人员的培训需求，编制培训计划或  采取其他措施，培训对象应包括管理人员、技术人员、验证人员和操作人员。

4.2.2.2 The HR Department shall, in accordance with the ability requirements of each post and the Company’s development needs, determine the personnel’s training demand, prepare a training plan or take other measures, and the trainees shall include management personnel, technical personnel, verification personnel and operation personnel.

4.2.2.3人事行政部根据培训计划组织培训的实施工作，并做好必要的培训记录。

4.2.2.3 The HR & Administrative Department shall, in accordance with the training plan, organize the implementation of the training and keep necessary training records.

4.2.2.4人事行政部应针对每次培训，确定评价培训有效性的方法，对培训内容和方法以及培训效果进行评价。

4.2.2.4 The HR & Administrative Department shall, in light of each training, determine the method used to appraise the effectiveness of the training and appraise the training content, method and effect.

4.2.2.5 人员培训过程中应提高员工的食品安全意识，确保员工充分理解公司的质量方针和目标，理解其本职工作的相关性和重要性，充分认识其在实现方针和目标中的责任和义务以及应做出的努力和贡献。