food hygiene management system
in order to do a good job in school food hygiene management, prevent food poisoning from the source, and create a safe and hygienic environment for school teachers and students, this management system is formulated in accordance with the relevant provisions of the School Hygiene Work Regulations, the Food Hygiene Law and the actual situation of our school.
1. General principles
1. Actively cooperate with and take the initiative to accept the supervision and inspection of school food hygiene by the health administrative department, and take timely measures to rectify the opinions and suggestions put forward by the health administrative department.
2. Establish an emergency response mechanism for emergencies such as food poisoning or other food-borne diseases. In case of the above incidents, immediately stop business activities and report to schools, education administrative departments and health departments. No delay, concealment or omission is allowed.
3. Implement the accident responsibility tracing system. The investigation of accident responsibility should be "four-pass", that is, the cause of the accident has not been found out, the accident rectification measures have not been implemented, the person responsible for the accident has not been dealt with, and the teachers and students have not been educated.
2. Requirements for food hygiene management in school canteens
(1) Requirements that must be met:
1. Employees in canteens must be trained and qualified before taking up their posts, have health certificates, and keep their personal clothes, hats and instruments clean and tidy at all times.
2. The facilities in the operating room of the canteen are arranged reasonably, raw and cooked are separated, the signs are obvious, and the tableware is stored neatly and sealed.
3. The purchased food meets the hygiene standards, with inspection certificate and refrigeration facilities. The warehouse is clean and ventilated, with complete rodent prevention facilities, neat raw materials, obvious signs, and articles are stored in different shelves.
4. The food raw materials and food additives meet the requirements, and the packaged food has the factory name, address, production date and shelf life, and there is no food that has exceeded the shelf life or gone bad. Containers and utensils used for raw materials semi-finished products and finished products shall be used separately and positioned for cleaning.
5. Tableware disinfection facilities must be monitored to be qualified, meet the requirements, and operate normally. A special person is responsible for tableware disinfection and master the operating procedures skillfully.
6. The environment is clean and tidy, and there are facilities for preventing rats, flies and dust.
7. The dining hall is clean and tidy, and the table-setting tableware meets the hygiene requirements. Customers' self-flavored materials meet the hygiene requirements, and there are special tools for selling direct food.
8. Have a hygiene license and conduct annual inspection, and have a special person in charge of food hygiene and check it frequently.
(II) Hygienic requirements for processing
1. Strictly put an end to the act of processing food with spoiled and other foods and raw materials that do not meet hygiene requirements.
2. Animal food and plant food must be stored separately during rough machining.
3. Tools used for raw materials, semi-finished products and finished products shall not be mixed and kept clean. The processed raw materials, semi-finished products and finished products shall be stored to meet the hygiene requirements and prevent cross-contamination.
4. food should not be eaten until it is cooked thoroughly. Cooked products overnight after meals must be fully heated before eating, and it is forbidden to eat if the heating is not thorough.
5. Do not sell abnormal or deteriorated food.
3. Food hygiene management requirements of school grocery stores.
1. Business operators must hold health permits and health certificates for employees.
2. The food display and sales meet the hygiene requirements, and it is 1.5cm away from the wall and the ground.
3. Three prevention measures and waste storage are in line with regulations, and do not pollute the environment and food.
4. it is not allowed to deal in expired, deteriorated and three-no foods (foods without factory name, address, production date and shelf life).
5. stereotyped packaged food shall not be sold separately.
food hygiene "May 4th" system
1. Implement the "four noes" system from raw materials to finished products.
the buyer does not purchase rotten raw materials;
the storekeeper does not accept rotten raw materials;
the processing personnel don't need rotten raw materials;
Shop assistants (waiters) don't sell rotten raw materials;
2. Finished products (food) shall be stored in "four isolation".
raw and cooked are separated; The finished product is isolated from the semi-finished product;
food is separated from sundries and medicines; Food is isolated from natural ice;
3. implements "four customs clearance" for utensils (tableware).
one wash, two brushes, three flushes and four disinfections (steam or boiled water).
4. Environmental sanitation adopts the method of "four determinations".
a certain person, two things, three times, four qualities, dicing and contracting.
5. Personal hygiene should be "four diligent".
wash your hands frequently, cut your nails frequently, take a bath and get a haircut frequently, and change your work clothes frequently
Hygiene management system in the canteen
The first requirement for people's diet is hygiene, followed by balanced food nutrition, and then the requirements for food color, fragrance and taste. Therefore, it is necessary to cultivate employees' good hygiene concepts at work and formulate a comprehensive catering hygiene plan to implement it in their daily work. Our company has established strict hygiene management control procedures, and strict requirements and training have been made for food hygiene, environmental hygiene and personal hygiene of employees. One of the training received by every new employee before joining the company is hygiene requirements. So as to ensure the hygiene quality and provide satisfactory catering services for your company.
1, food hygiene
(1), our company will strictly follow the "Food Hygiene Law" and "Industry Standard for Fast Food Delivery" to ensure the hygienic quality of the purchased staple food, non-staple food and seasonings.
(2) The supervision team is allowed to inspect the kitchen and related work areas and food at any time.
(3) In order to ensure the quality of meals, the system of keeping food samples (for 48 hours) will be adopted for each meal. If food poisoning incidents happen to employees in your building and it is confirmed by the health department that it is caused by our company, our company will bear all economic and legal responsibilities.
(4) When your building receives information that the dining staff has symptoms of food poisoning, such as diarrhea, vomiting, dizziness, etc., it should immediately notify our manager, and both parties will immediately send the patients to the hospital for samples of vomit and feces to confirm the cause of the disease. Our company will immediately stop the use of kitchen utensils and all food on site, seal up all food for inspection, and quickly mobilize finished fast food from other channels to ensure normal meals.
2. Hygiene of cutting and matching room:
(1). Keep the floor free of water, sundries, oil stains, bright and clean, and clean the fallen leaves at any time during work to ensure that the dynamic hygiene meets the requirements, and the wall is free of dust and dead corners;
(2) Windows, doors and curtains should be cleaned regularly to keep them clean without dust and stains, and the glass should be bright;
(3) The trench shall be covered, and the inner wall shall be free of oil dirt, oil stains and sundries, cleaned in time, and the drainage shall be kept smooth;
(4) The ceiling shall be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free of dust and oil stains, and can be used normally. If the lamps and lanterns are found to be not bright or the lights are getting smaller, they should be reported to the relevant departments for repair in time.
(5) The fly-killing lamp should be checked for normal operation at any time. If the lamp tube is abnormal, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains, and the fly-killing bar should be replaced in time according to the actual situation, and corresponding records should be made;
(6), shelves, ground frame should be kept clean, articles should be neatly packed;
(7) Equipment such as vegetable cutters, vegetable killers, meat cutters and stuffing mixers should be cleaned at any time by special personnel to ensure that their surfaces are bright and clean, free of oil stains and dirt. Observe whether their working conditions are normal at any time during use, and report any abnormal conditions to relevant departments for repair in time.
(8) The washing pool and thawing pool should be used according to the regulations, and they should not be mixed. They should be kept clean inside and outside, free of residue and grease, bright and clean at any time;
(9), vegetable baskets and meat boxes should be cleaned and disinfected in time to ensure that they are free of dirt, residue and dirt. Meat and vegetable containers should be used separately, thoroughly disinfected by special personnel on a regular basis, and corresponding records should be made;
(11) Hand tools, such as knives, vegetable blocks, meat blocks and hand cloths, should be cleaned and disinfected in time after use to ensure that they are free of rust, mildew and peculiar smell, and put in the designated location. The vegetable blocks and meat blocks should be erected and stored. Before use, the hygiene should be checked again, and it should be thoroughly disinfected by special personnel, and relevant records should be made.
(11), the console should always keep it bright and clean, free of dirt, residue and dirt.
(12) The outer wall and the lid of the trash can should be kept clean and free of dirt when in use, and washed inside and outside after use. The waste in the bucket should not be accumulated for too long, and it should be cleaned in time without leakage or spillage, and the lid should be covered at any time;
(13) Cleaning supplies such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil stains and peculiar smell, and neatly packed in designated locations;
3. Hygiene in the non-staple food room
(1). Keep the ground free of water, sundries, oil stains, bright and clean; There is no dust and dead angle on the wall;
(2) Windows, doors and curtains should be cleaned regularly to keep them clean without dust and stains, and the glass should be bright;
(3) The trench shall be covered, and the inner wall shall be free of oil dirt, oil stains and sundries, cleaned in time, and the drainage shall be kept smooth;
(4) The ceiling shall be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free of dust and oil stains, and can be used normally. If the lamps and lanterns are found to be not bright or the lights are getting smaller, they should be reported to the relevant departments for repair in time.
(5) The fly-killing lamp should be checked at any time to see if it works normally. If the lamp tube is abnormal, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing bar should be replaced according to the actual situation, and corresponding records should be made.
(6) The exhaust hood and exhaust fan should be cleaned regularly to ensure that they are clean and bright inside and outside, and the exhaust smoke is smooth and free of oil stains. If any abnormality is found, it should be reported to the relevant departments for repair in time;
(7), shelves and ground shelves should be kept clean, and articles should be neatly packed;
(8), the stove should be cleaned and washed at any time to keep it free of grease and dirt, and it should be maintained; There are no sanitary dead corners and sundries around the stove; The stove should be inspected regularly to ensure the normal firepower;
(9) The lotus platform, seasoning cart and seasoning jar should be cleaned in time, and the inside and outside should be kept clean and bright, free of dirt and sanitary corners, and the articles should be packed neatly. When the work is finished, the remaining seasoning should be disposed of according to the regulations;
(11) Hand tools, such as large spoons, grates, shovels, ladles, hand cloths, etc., should be cleaned in time after use, and put in the designated place. Before use, the hygiene should be checked again, and it should be thoroughly disinfected by special personnel, and relevant records should be made;
(11) The outer wall and the lid of the trash can should be kept clean and free of dirt when in use, and washed inside and outside after use. The waste in the bucket should not be accumulated for too long, and it should be cleaned in time without leakage or spillage, and the lid should be covered at any time;
(12) Cleaning products such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil stains and peculiar smell, and neatly packed in designated locations;
4. Hygiene of the main food room:
(1) Keep the ground free of water, sundries, oil stains, bright and clean; There is no dust and dead angle on the wall;
(2) The windows, doors and curtains should be cleaned regularly to keep them clean and free from dust and stains, and the glass should be bright. The gutter should be covered with a gutter cover, and the inner wall should be free of oil stains, oil stains and sundries, cleaned in time, and the drainage should be kept smooth;
(3) The ceiling shall be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free of dust and oil stains, and can be used normally. If the lamps and lanterns are found to be not bright or the lights are getting smaller, they should be reported to the relevant departments for repair in time.
(4) The fly-killing lamp should be checked at any time to see if it works normally. If the lamp tube is abnormal, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains, and the fly-killing bar should be replaced according to the actual situation, and corresponding records should be made;
(5) The exhaust hood and exhaust fan should be cleaned regularly to ensure that they are clean and bright inside and outside, and the exhaust smoke is smooth and free of grease. If any abnormality is found, it should be reported to the relevant departments for repair in time;
(6), shelves, ground frame should be kept clean, articles should be neatly packed;
(7) Electrical equipment such as steamer, oven, dough press, dough mixer, electric baking pan, exhaust fan, etc. should be kept clean at all times, free from dirt and sundries, and should be maintained regularly and used by special personnel;
(8), the console should be kept clean at all times, free of water, grease, dust, surface dross and other items;
(9) Hand tools, such as knives, rolling pins, bamboo boards, oil brushes, table scales, scrapers, hand cloths, etc., should be cleaned in time and put in the designated place. Before use, the hygiene should be checked again to see if it is up to standard, and special personnel should be assigned to disinfect it thoroughly regularly, and relevant records should be made.
(11) The outer wall and the lid of the trash can should be kept clean and free of dirt when in use, and washed inside and outside after use. The waste in the bucket should not be accumulated for too long, and it should be cleaned in time without leakage or spillage, and the lid should be covered at any time;
(11) Cleaning products such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil stains and peculiar smell, and neatly packed in designated locations;
5. Hygiene of the dining room:
(1) Keep the floor clean and bright without water, sundries, oil stains and stains, and clean the sundries on the floor at any time during work, and ensure that the dynamic hygiene meets the requirements, and the wall is free of dust and dead corners;
(2) Windows, doors and curtains should be cleaned regularly to keep them clean without dust and stains, and the glass should be bright;
the ceiling should be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free of dust and oil stains, and can be used normally. If the lamps and lanterns are found to be not bright or the lights are getting smaller, they should be reported to the relevant departments for repair in time.
(3), shelves, ground frame should be kept clean, thoroughly cleaned and disinfected by special personnel regularly, and detailed records should be made;
(4) The fly-killing lamp should be checked at any time to see if it works normally. If the lamp tube is abnormal, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains, and the fly-killing bar should be replaced according to the actual situation, and corresponding records should be made;
(5), the console should always keep it bright and clean, free of dirt, residue and dirt;
(6) The outer wall and the lid of the trash can should be kept clean and free of dirt when in use, and washed inside and outside after use. The waste in the bucket should not be accumulated for too long, and it should be cleaned in time, and the lid should be covered at any time;
(7) Cleaning products such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil stains and peculiar smell, and neatly packed in designated locations;
5, disinfection room hygiene:
(1), to keep the ground free of water, debris, oil stains, bright and clean, at work should always clean the debris on the ground, and ensure that the dynamic hygiene meets the requirements; There is no dust and dead angle on the wall;
(2) Windows, doors and curtains should be cleaned regularly to keep them clean without dust and stains, and the glass should be bright;
(3) The ceiling shall be free of dust, cobwebs and dead corners; Lamps and lanterns should be kept clean, free of dust and oil stains, and can be used normally. If the lamps and lanterns are found to be not bright or the lights are getting smaller, they should be reported to the relevant departments for repair in time.
(4) check whether the fly-killing lamp works normally at any time. If the lamp tube is abnormal, it should be reported to the relevant personnel for timely repair.