The key factors for the catering industry to formulate various health systems are:

1 The health management organization constitutes

① the person in charge of the unit;

② health management personnel;

③ managers of relevant departments;

④ The health organization is composed of at least 3 people.

2 dining room hygiene system

① Dining tables and chairs are neat, the floor is clean, the glass is bright, there are public spittoons and hand washing facilities.

② Clean it twice a day and once a week to achieve no flies and spiders.

③ Do not sell spoiled and worm-eaten food.

④ wash, disinfect and clean small tableware after use.

⑤ The attendant should wear clean work clothes and wash hands and disinfect before and after work.

⑥ dim sum and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean selling tools must be used.

⑦ Service personnel are forbidden to wear rings, bracelets and paint their nails when working.

3 Hygienic system of cold dish room (cold meat room, cooked food room)

① Special rooms, special personnel, special tools, chopping boards, containers, rags and weighing instruments shall be provided.

② indoors should be free of flies, and equipped with running water for hand washing, disinfection, pedal dirt container, ultraviolet germicidal lamp, cold storage and other facilities.

③ The knives, containers and weighing instruments should be cleaned and disinfected before each use, and the air should be disinfected by ultraviolet light for 31 minutes before work.

④ The use of food packaging materials meets the hygiene requirements.

⑤ The staff should wear clean work clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation.

⑥ cooked food should be cooked and sold diligently, so that it can be made on the same day and sold on the same day, and the food should be returned to the pot for heating overnight, and spoiled food should not be sold.

⑦ foods that are not directly imported, foods that need to be reprocessed and other articles shall not be stored in cold dishes (cooked food).

4 Hygienic system of primary (rough) processing room

① There are special processing sites and food inspection personnel, and spoiled raw materials are not processed and used.

② The cleaning pool should be separated from meat and vegetables; The water supply and drainage are smooth, and there is a sealed container that can hold one class of garbage.

③ the processed food raw materials should be put into clean containers (impermeable containers should be used for meat, poultry and fish), and there are cleaning and fresh-keeping facilities.

④ The operation desks for processing meat, aquatic products and vegetables should be used separately and clearly marked.

⑤ The staff should wear clean work clothes and maintain personal hygiene.

⑥ Dust and fly prevention facilities are complete and running normally.

5 Hygienic system for cooking.

① Do not choose, match, cook or sell spoiled, poisonous and harmful food;

② Block food must be fully heated, cooked and thoroughly cooked to prevent external cooking and endogenous production;

(3) overnight, after meals, and purchased cooked food are thoroughly heated and then served;

④ stir-fry and cook food frequently;

⑤ clean and disinfect knives, chopping boards, pots, rags and pots after use; Taste without a spoon; Food containers are not stored on the ground;

⑥ The raw materials used for making snacks should be quantified by sales, and food additives such as pigments and flavors should be used during making, and the national Hygienic Standard for the Use of Food Additives should be strictly implemented;

⑦ after the work, cover the seasoning, and do a good job of cleaning and sanitation of tools, containers, stoves and floors.

⑧ Operators should pay attention to personal hygiene, wear clean work clothes and hats, do not have long hair nails, long hair and beard, do not smoke, do not spit everywhere, etc.

pet-name ruby has a closed garbage container that can hold one meal, and it should be cleaned in shifts.

6 Hygienic system for food rough machining

① All raw and auxiliary materials must be inspected before production, and unqualified raw and auxiliary materials shall not be put into production.

② The technological processes of washing, cutting, thawing and processing must be reasonable, and each process must be operated in strict accordance with the operating rules and hygiene requirements to ensure that food is not contaminated.

③ The packaged food should use packaging materials that meet the hygiene requirements, and the hands of the packager should be cleaned and disinfected before packaging.

④ Processing tools, containers and equipment must be cleaned frequently and kept clean. Processing tools and containers that come into direct contact with food must be disinfected.

(5) staff should wear clean work clothes and maintain personal hygiene.

⑥ Dust-proof and fly-proof facilities in the processing plant are complete and in normal use.

7 Hygienic management system of food warehouse

① The food warehouse is dedicated and equipped with facilities and measures to prevent rats, flies, moisture, mildew and ventilation, and it operates normally;

② Foods should be classified, divided into shelves and stored by partitions. All kinds of foods should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

(3) Establish a special person's acceptance and registration system for warehouse entry and exit, so as to be diligent in entry and exit, first in first out, and check the warehouse regularly to prevent food from being out of date, spoiled, mildewed and infested, and clean up food that does not meet the hygiene requirements in time;

④ Finished food, semi-finished food and food raw materials should be stored separately, and food should not be mixed with medicines, sundries and other items;

⑤ The food warehouse should be ventilated frequently, cleaned regularly, and kept dry and tidy;

⑥ staff should wear clean work clothes and maintain personal hygiene.