Two, food practitioners should have a physical examination once a year, with a valid health certificate and training certificate before taking up their posts. You must wear clean work clothes and maintain personal hygiene when you are on duty.
3. Establish an incoming inspection system for food raw materials, and prohibit the purchase of food provided by vendors without Wang Sheng license and health certificate: "three noes" food without commodity labels or exceeding the shelf life: livestock and poultry meat products that have not been quarantined by relevant departments and are unqualified; Deterioration, rancidity of oil, deterioration of berries, moth-eaten, foods mixed with foreign bodies and other foods that do not meet the hygiene requirements.
Four, food should be classified and stored neatly, first in first out, to prevent expired deterioration.
Five, food preservation, cleaning, cutting and matching process should be separated from raw and cooked, freezer, utensils, containers should be marked with raw and cooked, and plastic containers should not be used to hold cooked food.
Six, the nutrition of food should be reasonable and meet the needs of students' growth and development.
Seven, the chef should strictly check the quality of food and semi-finished products before operation, do not meet the requirements of cooking and cooking food are not allowed to cook. When cooking, turn the food up and down, so that all parts of the food are heated to prevent every accident in the food.
Eight, male * * * tableware must undergo strict cleaning, eliminate red rear can use.
Nine, the school each meal, each food as required to leave enough samples in the sterilized sample box, indicating the sample shelf life, product name, number of meals, sample shelf life, and then keep it in the refrigerator, and make a record of sample retention. Sample food must be kept for 48 hours, and it can only be dumped if there is no food poisoning during the storage period; Food boxes left in the column should be stored separately, and should not be mixed with other irrelevant foods.
Ten, tools, containers, equipment should be washed, kitchen utensils should be placed neatly. Clean and clean the workplace in time to keep the environment clean.
Eleven, improve the rope-proof, dust-proof, rodent-proof, source-proof facilities, and regularly carry out pest control activities.
Twelve, it is forbidden for students to buy expired and three no food at the door.