Now the weather is getting hotter and hotter, for the business of the restaurant still has an impact, you slack off? Recently about the restaurant health problems are also frequent, in the easy to sleepy summer, the restaurant should be how to manage the restaurant health problems?

One, the choice of ingredients health

There are many types of ingredients, but the choice of ingredients must be careful. Some ingredients should be used with caution, such as snails, shrimp and other freshwater, saltwater organisms should be cooked thoroughly, some prohibited species of snails can not appear on the table; such as mushrooms should be carefully selected to avoid some unsafe fungal food, affecting the use of food and beverage restaurant ingredients.

Some of the ingredients to ensure that the full cooked, innovative dishes should also be based on these, so as to ensure that the restaurant's basic ingredients health and safety.

Two, cooking process of ingredients safety A chef in cooking, in fact, for whether cooked, the heart is sure of it? But the external bacteria still exist, so do a good job of checking. Of course, the restaurant can not be cheap with food additives, food additives are too many elements, the general time can not see what is bad, but, on the human body is damaging.

Delicious dishes also need to always supervise, the chef's hands are delicious, but also the best to know what kind of deliciousness is suitable for customers.

Three, food hygiene in the end of the food program end of the food staff end of the food, pay attention to check the cleanliness of the dishes, the oil should remember to wipe off the place, the kitchen people should also pay attention to hygiene, to avoid having things fall into the dishes. Only hygienic dishes can speak of delicious and nutritious.

Four, the implementation of green kitchen strategy

The so-called green kitchen, is to do regular health, in addition to rats, to ensure that the kitchen utensils are clean, to solve the most fundamental problems; the second is to ensure that the dish nutrition, there is a main nutritional dishes, green, nutrition-based, to ensure that the customer can achieve the best tasting experience of the dishes.

The weather's hot and dry, sleepy people will be a lot, but, in terms of ingredients must not slack off, have to call the takeaway restaurant, pay attention to = staff management, to avoid the use of the dishes used to reuse on the table, who will be lazy, but in health and safety can never be lazy. Can not let eat takeout eat out of paper towels, eat dishes eat out of hair, cockroaches and other events have the opportunity to occur.