Consciously fulfill the main responsibilities and obligations of food safety, operate in strict accordance with the permitted scope, arrange catering raw materials and catering supply according to the actual supply capacity, and do not overload the operation.
2. Strictly purchase channels and do a good job of inspection.
Do not buy and use expired, deteriorated, fake and shoddy foods with unknown sources; It is not allowed to purchase and use slaughtered meat, dead meat and fresh meat and meat products of unknown origin that have not been inspected and quarantined or failed to pass inspection and quarantine; No purchase, storage and use of nitrite; Don't use sprouted potatoes; Do not buy puffer fish, poisonous mushrooms and wild animals and plants prohibited by the state and protected according to law.
3. Pay attention to personal hygiene, to prevent sick mount guard.
Employees engaged in direct contact and direct import of food shall obtain health certificates. Employees should maintain good personal hygiene, wear clean work clothes and work caps during operation, wash their hands before operation and keep their hands clean during operation; Strict implementation of the morning check-up system, fever, diarrhea, skin wounds or infections, pharyngeal inflammation and other diseases, should be temporarily transferred from work.
4. Standardized treatment and storage to prevent cross-contamination.
When food is processed and stored, finished products, semi-finished products and raw materials should be separated, raw and cooked, and meat and vegetables should be separated. Tools, appliances, facilities and equipment for processing and storage should be distinguished, so as to be classified and stored at designated places to prevent cross-contamination. Regularly check the operation status of refrigeration equipment, ensure that the set refrigeration temperature meets the requirements and is in normal working condition, and timely clean up expired and deteriorated food; Cook the food thoroughly to ensure that the central temperature reaches 70℃; Processing, manufacturing and selling raw food, cold food (except vegetables and fruits), and high-risk foods such as decorated cakes should be made in special rooms, so as to achieve five specialties (the person in charge is responsible for making special rooms, special tools, special hand washing and disinfection, and special refrigeration); Use food additives in strict accordance with state regulations.
5. Implement disinfection and cleaning to ensure health and safety.
Catering service units should strictly implement the system of scraping, washing, flushing, disinfection and cleaning, and regularly check whether the disinfection equipment and facilities are in good condition. If chemical disinfection is used, the effective disinfection concentration should be determined regularly; The use of centralized disinfection tableware should obtain the business license and disinfection certificate of the centralized disinfection unit of tableware, and make a good record of incoming inspection and acceptance, and may not reuse disposable tableware.