Measures for the administration of university canteens

measures for the management of school canteens

1. food hygiene management system

1. seriously implement the food hygiene law, formulate the daily hygiene system of the unit, and have a special person responsible for food hygiene management.

2. The food production and business operation entity must hold a valid "food hygiene license" and hang it in an obvious place, and conduct re-inspection every year.

3. The food practitioners should have a health check-up once a year, and they must hold a valid Certificate of Preventive Health Check-up and Health Training, wear clean work clothes and maintain good personal hygiene habits.

4. The food production and business operation entity must have a place that meets the hygiene requirements and is suitable for the production and business operation activities, and the layout is reasonable. The warehouse of food raw materials and finished products must be kept ventilated and dry, and the goods should be stacked separately from the ground.

5. It is forbidden to produce, process and sell "food prohibited from production and marketing" shaped packaged food, and the product name, factory name, production date, batch number, formula, storage date and so on must be marked according to regulations. The principle of "three separation" should be implemented for the utensils and storage of raw and cooked food, and obvious signs should be made to prevent cross-contamination.

6. Food production and business premises must keep the internal and external environment clean and tidy, and must be equipped with special closed garbage containers with sufficient capacity, with open sewers and no sewage, no mosquito and fly breeding grounds, and measures to prevent flies, dust and rats, so as to eliminate the "four pests" diligently.

7. Food production and business operation entities must implement strict disinfection system for tableware, tools, containers, pipes and toilets, and must be equipped with effective physical disinfection equipment (disinfection cabinets, steam, etc.) and chemical disinfection drugs (chlorine dioxide).

2. Health post system for food buyers and warehouse keepers

1. Do not purchase food that does not meet the food hygiene standards, and do not purchase spoiled food such as corruption, mildew, odor, moth-eaten, etc.

2. Do not purchase foods with unknown sources. Bulk foods such as grain, oil and meat should be purchased in a unified way at the supply point, and three certificates (hygiene license, business license and food inspection certificate) must be obtained for future reference. The storekeeper has the right to refuse spoiled foods and three-no products to enter the warehouse.

3. There should be a system of acceptance and registration for food storage. The food to be stored should be classified into shelves and stored off the ground according to the storage sequence and production date, so as to be neatly placed, listed and stored, and a ledger system should be established.

4. The storekeeper is responsible for the daily hygiene of the warehouse, making the warehouse clean, dry and ventilated, free of flies, rats and cockroaches, and it is forbidden to store toxic substances.

Third, the staff health post system

1. Hold a valid health certificate and health knowledge training certificate, and wear a clean work coat when taking up the post.

2. Wash your hands with soap before selling, disinfect your hands if necessary, and do not leave long nails. Smoking, spitting and other unhealthy hygiene habits are strictly prohibited during work. When selling unpackaged food, you are not allowed to grab the food directly by hand, and the payment should be separated.

3. Do not sell expired, three-free, deteriorated and health food without the approval number and mark of the health department.

4. Do a good job in environmental sanitation inside and outside the store, do a good job in preventing flies and dust, and store garbage and wastes in covered containers and clean them up in time.

5. containers and tools for bulk food should be cleaned and disinfected in time.

IV. Hygienic standard between pastry

1. Do not use moldy, insect-infested and smelly old noodles.

2. Wash and disinfect the tools, containers, tables and machinery for making pastry before and after use, and keep them clean.

3. staple food and cakes are produced by sales. Cakes containing moisture, cream and stuffing should be kept in the refrigerator to prevent mildew.

4. Dim sum makers should wear clean work clothes, hats and aprons, and wash their hands thoroughly before operation.

V. Disinfection methods and hygienic standards for tableware

(1) Physical disinfection

1. Thermal disinfection

First, residue removal: use rag to remove residue; Secondly, use warm alkaline water to remove grease: the water temperature is 45-51 degrees; Third, clean water washing: flowing water is the best to prevent repeated pollution of dirty water; Fourth, high temperature disinfection.

put the washed utensils into a pot with the bottom facing up and boil for 3-5 minutes.

put the vessel into a steamer and steam it for 11-15 minutes at a steam temperature above 81. Disinfected tableware should not be greasy or dripping, and should not be wiped with hands or rags to avoid pollution.

the four processes cannot be reversed, otherwise the disinfection effect will not be achieved.

2. infrared disinfection

infrared disinfection is used at a temperature of 1.21 for 1.5-21 minutes.

3. Dishwasher disinfection

The water temperature is controlled at 85, and the disinfection time is 41 seconds.

(II) Chemical disinfection

Chlorine preparation is generally used, and the ratio of disinfectant is 1: 211, that is, one liquid medicine is added with 211 times of water.

(3) ultraviolet disinfection

1. ultraviolet disinfection has certain limitations and can only disinfect the surface of objects.

2. One watt per cubic meter, and the distance between the lamp and the console is one meter.

3. Disinfection time is: 31 minutes before work and 31 minutes after work.

VI. Hygienic standard for tableware

No greasy, pollution, peculiar smell and soluble attachments.

VII. Hygienic standard for cookware

1. No rust, oil stain and pollution.

2. Disinfection method: knives and vegetable piers are disinfected with alcohol; Pot boxes are sterilized with steam.

3. Meet the hygiene inspection standards.

4. raw and cooked are separated and marked.

VIII. Hygienic standard of the pantry

1. Wipe the glass of the dining window every day, and the glass should be bright.

2. The rice table, rice card vending machine, incubator, etc. shall be cleaned after each meal, and there shall be no grease and dirt.

3. The walls and roofs should be cleaned frequently, free from dust and insect nets.

4. Wash the rice selling tools after each meal, soak them in disinfectant, put them in a unified container, and cover them with clean towels for later use.

IX. Hygienic standard for processing machines and tools

1. No rust, oil stain and dirt.

2. Wash once.

3. Oil frequently to prevent rust.

4. Cover the back with a clean cloth.

X. Hygienic standard of cold meat room

(1) Cold meat products must be "five specialties", that is, special personnel, special rooms, special utensils, special disinfection and special refrigeration.

(2) The cold meat refrigerator can only store foods that can be eaten directly, but not drinks, beer and packaged foods.

(3) How to use the disinfectant of Xiexiaoling

1. Soak raw fruits and vegetables in 1:211 disinfectant for 3 minutes and then rinse them with clean water or soak them in 3% bleaching powder solution for 3 minutes and then rinse them off.

2. Remove residues in a container, soak in 1:311 disinfectant for 5 minutes, and then wash.

(4) Disinfection method of knives and piers

Preparation method of 1.75% alcohol: 4 parts of 95% alcohol and 1 parts of distilled water.

2. Before using the kitchen knife, take an alcohol cotton ball and ignite it before using it. Before using the vegetable pier, pour alcohol on the vegetable pier and burn it before using it.

(5) Hygiene of refrigeration equipment

1. The refrigerator is defrosted and cleaned once or twice a week, and scrubbed and disinfected with 1:211 Xiexiaoling disinfectant.

2. The handle of refrigerator must be tied with a wet towel soaked with disinfectant or alcohol.

(6) The ultraviolet disinfection lamp should be hung at a height of 1.5m from the workbench, and the indoor air and appliances should be disinfected within 31 minutes before and after operation.

(7) Personal Hygiene

1. Cold meat manufacturing and selling personnel are not allowed to take up their posts with illness, and their hands must be disinfected with alcohol before manufacturing and selling.

2. Personnel who are not allowed to produce and sell meat are not allowed to enter the cold meat room.

Xi. Hygienic standard of dining room

1. The dining room floor, walls, doors and windows, lamps, air conditioners, tables and chairs should be kept clean and tidy. After eating, the table should be clean, the seasoning containers and napkin boxes on the dining table should be kept clean and disinfected regularly; Soy sauce and vinegar should be changed daily.

2. After disinfection, napkins and paper are folded on the special table, and the staff should wash and disinfect their hands before operation; The tablecloth is changed once a meal; Small towels are disinfected once used.

3. Drinks that do not meet the hygiene requirements are not allowed to be sold in bars and cafes.

4. The waiter should check the food before serving, and do not serve the food with poor quality, wrong variety, unsatisfactory quantity or impurity and odor.

XII. Hygienic standard of warehouse

1. There are no flies, rats and cockroaches in the warehouse.

2. Keep raw and cooked separately; Isolation of finished products and semi-finished products; Isolation of food, sundries and drugs; Food and natural ice are isolated.

3. All kinds of raw materials should be separated from the wall, put on shelves and covered for storage. The storage place should be dry and ventilated, and the surrounding area should be kept clean.

4. Fresh in and fresh out, and do not accept moldy, deteriorated and unclean raw and auxiliary materials.

5. Keep utensils and containers clean.

XIII. Food hygiene "V". Four systems

1. From raw materials to finished products, the "four no systems" are implemented, that is, buyers do not buy rotten raw materials; The keeper does not accept rotten raw materials; Processing personnel (chefs) do not need rotten raw materials; Shop assistants (waiters) do not sell rotten food (retail units do not accept rotten food, do not sell rotten food, take food directly without hands, and do not package food with waste paper).

2. The finished products shall be stored in "four isolations": raw and cooked; The finished product is isolated from the semi-finished product; Food and sundries are isolated; Food is isolated from natural ice.

3. implements "four steps": one washing, two brushing, three flushing and four disinfection.

4. Environmental sanitation adopts the "four-fixed" method: fixed personnel, fixed objects, fixed time and fixed quality. Responsible for dicing.

5. Personal hygiene should be "four diligence": washing hands and cutting nails frequently, taking a bath and getting a haircut frequently, washing clothes and bedding frequently, and changing work clothes frequently.

14, Punishment standard of canteen

canteen: unit: yuan

inspection items

punishment standard

remarks

ledger

51-211

sample retention

51-211

restaurant hygiene

51-211

operating room hygiene.