Because the group meal industry itself serves the group meal, its service effect will spread to the customers of the whole group, so the importance of food safety is very important. Once there is a little safety problem, it will lead to a very large-scale loss, so it is necessary to carry out the most important management of food safety, so a series of health management systems should be established and strictly implemented. The group meal system includes the hygiene of the dining area and kitchen in the canteen; Hygiene of kitchen staff; And the quality of the ingredients. What are the quality inspection systems for group meals?

1, after eating, be sure to clean the tables and chairs, keep them clean, and make sure that the ground is free of dust, oil stains, garbage and sundries, so as to ensure that there is no water accumulation and that they are clean and refreshing.

2. Doors, windows, walls, fans and lamps should be cleaned regularly, and ventilation and sewage equipment should be cleaned and maintained regularly to ensure normal operation.

3. Clean once a week, use detergent to clean tables, chairs and floors, so that there are no flies, cockroaches and ants in the kitchen.

4. Employees must hold health certificates of health and epidemic prevention stations before taking up their posts, and receive regular physical examinations.

5. Employees must receive hygiene training, maintain personal hygiene, form good hygiene habits, wash their hands frequently, cut their nails frequently, take a bath frequently, wash clothes frequently, wash bedding frequently and change work clothes frequently, so as to maintain a good work style.

6. No spitting, smoking, long nails, lipstick, etc. It is allowed within the scope of work; It is forbidden to laugh and play during working hours, and it is forbidden to wash clothes in the kitchen.

7. Maintain good hygiene habits, wear work clothes, identification cards, work caps and masks when going to work, and do not take vacations for food. 8. Employees suffering from colds and other diseases must take vacations to avoid food infection.

Hygienic management system of collective canteen

1, the group canteen should establish a person responsibility system, equipped with full-time or part-time food hygiene management personnel, and at the same time establish and improve the food safety management system, food hygiene management system and post responsibility system; Strengthen safety precautions and prohibit non-canteen staff from entering the food processing room and food raw material storage room of the group canteen at will to prevent poisoning incidents.

2. Group canteens must obtain a hygiene license before engaging in canteen business activities, and apply to the issuing authority for re-inspection 30 days before the expiration of the hygiene license.

3, canteen staff must have a health check every year, after obtaining the health training certificate to take part in the work, should wear clean work clothes during work, form good personal hygiene habits.

4. The canteen should keep the internal and external environment clean and tidy, and take effective measures to eliminate the breeding conditions of rats, cockroaches, flies and other harmful insects.

5. Strictly control food procurement. Strictly purchase channels, establish a registration system for purchase vouchers, and establish files; The place to buy food should be relatively fixed to ensure the quality of the food purchased; It is forbidden to purchase expired or deteriorated food that does not meet the hygiene requirements.

6, strictly control the quality of food hygiene. Cooks in canteens must use fresh and clean raw materials to make food, and must not process or use foods and raw materials that are spoiled or have abnormal sensory properties; Processed food must be thoroughly cooked, and the central temperature of large pieces of food that need to be cooked and processed shall not be lower than 70℃; Processed cooked products should be stored separately from food raw materials or semi-finished products to prevent cross-contamination.

7, food after cooking to before sale, if more than 2 hours, should be placed under the condition of higher than 60℃ or lower than 65438 00℃.

8. Group meals must be treated as meals. Do not use leftovers, and do not sell cold meat and cold dishes.

9, public tableware must be washed and disinfected before use, in line with the relevant national health standards. Disinfected tableware must be stored in a special cleaning cabinet for standby, and unsterilized tableware shall not be used. Reuse of disposable tableware is prohibited.

10. The dining place in the canteen should be provided with running water devices for diners to wash their hands and dishes.

1 1. Tools and containers for processing food must be clearly marked, so that they can be used separately, stored in a fixed place, washed after use and kept clean.

12. When purchasing food, you must obtain a copy of the valid hygiene license of the food delivery staff, and the hygiene license of the food delivery staff must indicate the permitted items of "delivering food".