To regulate the safety behavior of employee canteens, to ensure food hygiene and safety, and to ensure the physical health of the staff to develop these provisions. This provision applies to the management of all staff canteen food and beverage safety control.
Department of the Office of the canteen by the Office is responsible for the management, each unit is responsible for the management of the unit canteen.
1 canteen staff
1.1 canteen staff to conduct an annual health check, no health certificate, shall not work in the canteen.
1.2 To go to work to wear work clothes, wear a work cap, and do diligently cut nails, wash hands, change clothes, is strictly prohibited to wear bracelets, rings and other decorative items.
1.3 To pay attention to the safety of operation, is strictly prohibited to hold kitchen knives and other sharp objects play and play, not in the kitchen smoking.
1.4 Slippers, shorts and bare shoulders are strictly prohibited in the kitchen and dining room.
1.5 It is strictly prohibited to spit and throw waste in the operation room.
1.6 When you are sick, you should seek medical attention in time, and are not allowed to go to work with illness.
2 Food production environment
2.1 Signs should be set up to prohibit non-staff from entering the food production area.
2.2 should be set up screen curtains, screen doors, screen windows, rodent-proof wainscot and door stopper, configure the fly light.
2.3 Rice, vegetables, soup and other food should be covered or screen cover to prevent flies biting food and fall into the dish.
2.4 The cafeteria is strictly prohibited to store fertilizers, pesticides, strong acid, strong alkali and other harmful items.
2.5 The cafeteria should be equipped with facilities and equipment for sewage discharge, storage of garbage and waste, garbage cans and slop foot buckets should be covered and cleaned up on the same day.
2.6 Operating tables and floors should be kept free of stagnant water and tidy throughout the day; the exhaust hood should be cleaned regularly and there should be no obvious accumulation of oil flowing.
2.7 The kitchen should be equipped with a certain number of fire extinguishers and fire blankets.
2.8 Insist on cleaning after each meal, sweeping once a week, to ensure that indoor and outdoor clean;
2.9 off duty, to turn off the gas, water and electricity, to ensure that there is no abnormalities after locking the door, close the window.
3 Cafeteria cooking utensils
3.1 Tableware, cups and utensils to do a wash, two clean, three disinfection.
3.2 Cafeteria containers, containers, food, etc. shall not be stored on the ground.
3.3 Tableware, cooking utensils, food utensils, cooked food containers should be cleaned and disinfected immediately after use, so that the use of a, cleaned and disinfected once.
4 Purchase of food ingredients
4.1 Ordering cooked food should confirm that the production operator has a valid food hygiene license, and put a good food procurement. It is strictly prohibited to putrefy, deteriorate and exceed the shelf life of the food into the warehouse.
4.2 Purchase of meat and its products must be purchased health immunization department inspection qualified.
4.3 It is strictly prohibited to purchase sick, poisoned or unknown cause of death of poultry, livestock and aquatic products.
4.4 The use of detergents, disinfectants, etc. should be safe and harmless to humans.
5 Food Processing
5.1 Vegetables should be cleaned and washed before cutting, and the vegetables should be washed to prevent soil or insects from being intermingled in the vegetables.
5.2 For food that is directly imported, special utensils should be used for serving and distribution.
5.3 When cutting food, raw and cooked food should be separated, and chopping boards and knives should be kept clean.
5.4 Foods must be cooked and boiled through, the next meal overnight must be burned back.
5.5 The use of open fire, the personnel shall not leave their posts.
6 food storage
6.1 Food should be stored in a specialized warehouse, the implementation of the "three segregation", cooked and raw segregation; segregation of finished products and semi-finished products; segregation of food and debris.
6.2 Food storage should be categorized, sub-shelf, away from the wall off the ground storage, and regular inspection of food, found that spoiled, expired food should be dealt with in a timely manner, out of the warehouse to do "first in, first out".
6.3 Raw materials and food that need to be refrigerated should be refrigerated.
7 knife, machine operation
7.1 knife operation should be focused to prevent cutting fingers; knives should be placed in the knife rack and prevent the knife from falling, not placed in the cabinet or drawer, to avoid accidental injury; not to replace the corkscrew with a knife; broken glassware and ceramic utensils or slow knife, shall not be forced to use.
7.2 To be familiar with the operation of the machine, familiar with the safety devices and knowledge, the use of pressure cookers, steamers should be opened correctly to prevent steam burns.
7.3 Familiar with the electrical appliances with electricity common sense, wet hands shall not operate energized equipment and contact with power sockets and switches to avoid electric shock.
7.4 Strictly abide by the provisions of liquefied petroleum gas, gas safety regulations, to do a diligent inspection, do not leak, close the gas valve after use to prevent fire.
8 Supervision and Inspection
8.1 The canteen management personnel should carry out daily supervision and inspection of food quality and hygiene, canteen hygiene and staff hygiene, and rectify the problems in time.
8.2 The office and the safety management personnel of each unit to conduct a comprehensive inspection of food and beverage hygiene work once a month and make relevant records, and the problems proposed for rectification should be tracked and resolved.