The specific process of ensuring the hygiene of employees, the safe use of equipment and the clean environment for food safety. I have sorted out the standardization of catering food operation process for you, I hope you like it! Standardization of operation procedures of various catering foods
(I) Operation procedures and standards for vegetable processing
Vegetable processing procedures:
1. Prepare vegetable raw materials and utensils according to business conditions and kitchen needs.
2. classify vegetables, pick and wash them according to the requirements of the kitchen, and put them in different containers to filter water. 1) No inedible parts such as old leaves, old roots, old skins and tendons. 2) Trim neatly.
3) Thoroughly clean and soak to ensure that there is no dirt such as silt, eggs and weeds, and it is clean and dripping. 4) All kinds of raw materials shall be placed separately to avoid pollution such as odor. 3. Send all kinds of vegetables to the kitchen for fresh-keeping and cold storage. 4, clean the site, pickup garbage, cleaning appliances, safekeeping. 5. Turn off the water and electricity, and lock the doors, windows and cabinets.
(II) Operating procedures and standards for meat processing
Operating procedures and standards for meat processing:
1. Differentiate different cooking requirements and use appropriate meat parts. 2, dirt, miscellaneous hair and tendons.
3. The processed semi-finished products shall be refrigerated for no more than 24 hours.
4. prepare processed meat raw materials and utensils according to business requirements.
5. According to the specifications of each kitchen for meat, the meat raw materials such as pigs, cattle and sheep are washed and cut differently.
6. seal the processed meat raw materials with plastic wrap, and put them in the specified position in the cold storage of the kitchen processing room or the refrigerator for use.
7. Clean the site, remove the garbage, clean the appliances and keep them properly.
8. Turn off the water and electricity switches and lock the doors, windows and cabinets.
(III) Operating procedures and standards for aquatic products processing
Operating procedures and standards for aquatic products processing:
1. Fish
1) Remove all impurities, remove all scales and leave scales intact.
2) Blood is drained, gills are removed, gallbladder is not broken, and internal organs are removed.
3) Wash and drain.
2. Shrimp
1) Remove dried shrimps, mud sausage, etc.
2) Wash and drain.
3. River crab
1) Wash the whole crab and tie it neatly.
2) Pick crab meat, with no meat in the shell and no broken shell in the meat, and place the crab meat and crab roe separately.
4. Sea crabs
1) Remove the inedible parts.
2) Wash and drain.
5. prepare processed aquatic products and utensils according to the cooking specifications and requirements of each kitchen.
6. Slaughter various aquatic products such as shrimp, crab and fish, wash and drain them.
7. seal all kinds of processed aquatic products with plastic wrap, and immediately put them in the refrigerator or cold storage for use.
8. Clean the site, remove the garbage, clean the utensils and keep them properly. 9. Turn off the water and electricity, and lock the doors, windows and cabinets.
(IV) Operating procedures and standards for poultry processing
Operating procedures and standards for poultry processing:
1. Kill the mouth properly and drain the blood. 2, feathers go clean. 3. Remove internal organs and sundries.
4, clean, neat knife work.
5. Prepare raw materials for processing poultry and prepare utensils as required. 6. Slaughter the poultry according to the cooking needs.
7, according to the requirements of each kitchen cooking specifications, carry out different segmentation and then wash and drain.
8. Send the processed raw materials to the cutting and matching post for cutting and matching, or seal them with plastic wrap, and put them in a fixed position in the cold storage or kitchen
refrigerator for use. 8. Turn off the water and electricity switches, and lock the doors, windows and cabinets.
(V) Operating Procedures and Standards for Sizing Work
Operating Procedures and Standards for Sizing Work
1. Prepare raw materials to be sized before sizing, and freeze them to a natural state. 2. Get all the condiments for sizing and clean the sizing utensils. 3. Rinse the sizing materials of white dishes. 4. Drain or absorb water from raw materials.
5. According to the specifications of sizing materials, different raw materials are pulped separately.
6. Put the pulped raw materials into the corresponding containers, seal them with plastic wrap and put them in the refrigerator or cold storage for temporary storage until they are used.
7. Tidy up the materials such as condiments for sizing, clean the sizing tools and return them, clean the work area and remove the garbage.
(VI) Operating procedures and standard procedures for material head preparation
Operating procedures and standard procedures for material head preparation
1. Collect materials for cleaning all kinds of material heads and store them separately.
2. according to the requirements of cooking dishes and the specifications of the cutting head, cut all kinds of raw materials. 3. Dry or water-raise the cut material heads according to their properties and uses, place them in fixed containers and positions, and seal them with plastic wrap.
4. Clean the chopping block and workbench, and put the leftover scraps and raw materials in their original positions. 5. Remove the plastic wrap at the beginning of the meal, and use all kinds of material heads according to the requirements of side dishes. Sizing operation procedures and standard procedures
1. Prepare the raw materials to be sized before sizing, and freeze them to a natural state. 2. Get all the condiments for sizing and clean the sizing utensils. 3. Rinse the sizing materials of white dishes. 4. Drain or absorb water from raw materials.
5. According to the specifications of sizing materials, different raw materials are pulped separately.
6. Put the pulped raw materials into the corresponding containers, seal them with plastic wrap and put them in the refrigerator or cold storage for temporary storage until they are used.
7. Tidy up the materials such as condiments for sizing, clean the sizing tools and return them, clean the work area and remove the garbage.
(VI) Operating procedures and standard procedures for material head preparation
Operating procedures and standard procedures for material head preparation
1. Collect materials for cleaning all kinds of material heads and store them separately.
2. according to the requirements of cooking dishes and the specifications of the cutting head, cut all kinds of raw materials. 3. Dry or water-raise the cut material heads according to their properties and uses, place them in fixed containers and positions, and seal them with plastic wrap.
4. Clean the chopping block and workbench, and put the leftover scraps and raw materials in their original positions. 5. Remove the plastic wrap at the beginning of the meal, and use all kinds of material heads according to the requirements of side dishes.
6. Clean the work area and appliances, properly collect the leftover raw materials and remove the garbage. 7. Turn off the water and electricity switches, and lock the doors, windows and cabinets.
(IX) Operating procedures and standard procedures for cutting and matching
Operating procedures and standard procedures for cutting and matching:
1. Collect and prepare raw materials according to business conditions.
2. according to the application form for processing raw materials, get the processing raw materials from the processing kitchen and prepare the side dishes. 3. Cut the ingredients of the dishes, and process some main ingredients as needed. 4, according to the business and use situation, take the raw materials of dry goods, and keep them properly. 5. Wash the dry goods that have been distributed on the same day, change the knives, and then hand them over to the stove for cooking. 6. Prepare all kinds of side dishes baskets and plates for dinner, clean the site, clean utensils and prepare side dishes. 7. Accept the order, prepare the main ingredients of all kinds of dishes according to the ingredients specifications, and send the ingredients and heads to the dish outlet of the side dish table.
8. After the meal is over, tell the personnel on duty to do a good job in finishing the work, classify and preserve the remaining raw materials, and tidy up the refrigerator and cold storage.
9. Clean and tidy the work area, put the appliances in a fixed position, turn off the water valve and lighting switch, and lock the doors and cabinets.
(11) Operating procedures and standard procedures for cooking stoves
Operating procedures and standard procedures for cooking stoves:
1. The seasoning tank is placed correctly, the granular seasoning is not damp, the liquid seasoning is clean and free of oil stains, and the quantity is increased
until the seasoning tank is 81% full.
2, hanging soup, clear soup is crystal clear, white soup is thick and milky white.
3. The blanched vegetables are bright in color and crisp in texture, so as to remove the bitterness and astringency, blanch the meat and materials, and remove the fishy smell and blood
.
4. The proportion of raw materials in the paste is accurate, the thickness is appropriate, and there are no particles and foreign bodies in the paste. 5, prepare appliances, open the stove, exhaust hood, make it in working condition.
6. According to the cooking requirements, the raw materials with different properties should be blanched and oiled respectively. 7. Hanging clear soup, broth or thick soup to prepare for cooking high-end banquet dishes.
8. Weigh the seasoning in proportion, boil all kinds of sauce, prepare necessary paste, and make all the preparations for the meal.
9. During the meal, accept the arrangement of loading and cook in time according to the specifications and standards of the dishes. 11, the end of the meal, properly keep the rest of the food and spices, scrub the stove head, clean up the work area and utensils. 11, turn off the power switch. Food safety operation system
1. Hygiene of employees
1. All food employees must undergo a physical examination and obtain a health certificate, and they should be re-examined every year or two according to the requirements of the city where they live
2. Personal hygiene requirements: 1) No obvious nails; 2) Do not wear makeup or jewelry; 3) Take a bath and wash your hair frequently;
3. Hygienic requirements before entering the operation room: 1) Wear work clothes, keep your hair from leaking, and wear a mask when touching cooked food (rubber boots are strictly required); 2) Wash your hands with running water and disinfect them with 75% alcohol (rubber boots are disinfected with disinfectant-a disinfection pool can be prepared)
4. Hygiene during operation: 1) When touching cooked food, you must wear protective gloves and disinfect them with alcohol every once in a while. If disposable gloves need to be replaced regularly (the specific interval is best tested by laboratory sampling, depending on bacterial reproduction), train the personnel. Personnel can only be employed after they have passed the training
During the process, it is necessary to set up quality management personnel to conduct on-site supervision and inspection and formulate corresponding reward and punishment measures to restrain employees
2. Equipment safety (I don't know if you mean operation safety or the same equipment hygiene problem here)
1. Equipment operation: First of all, each equipment needs to have Equipment Safety Operation Regulations-title customization. Detail the operation flow and safety precautions of the equipment
2. Equipment hygiene
1. Wash and wipe the equipment surface with disinfectant before shift
2. Disinfect regularly during the operation
3. Wash and wipe the equipment surface and tools again after shift
Note: Similarly, the disinfection period of equipment and tools can also be determined by inspection results
3.