Scenario 1: personnel case
Anyone who suffers from infectious diseases of digestive tract such as dysentery, typhoid fever, viral hepatitis A and viral hepatitis E, and diseases that hinder food safety such as active tuberculosis, suppurative or exudative dermatosis shall not engage in direct contact with imported food.
Employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food safety should leave their jobs immediately, and can only resume their jobs after finding out the reasons and curing the diseases that hinder food safety.
Scenario 2: Personnel Training
Catering service employees (including new employees and temporary employees) must receive training.
Only after passing the examination can they engage in catering services.
Scenario 3: Purchasing
The catering service provider shall establish a system of incoming inspection and ticket collection for food, food raw materials, food additives and food-related products. Where a catering service provider purchases goods from a food production unit or wholesale market, it shall inspect, obtain and keep the relevant licenses and product qualification certificates of the supplier; If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, the supply list, etc. Should be checked, obtained and retained; From supermarkets, farmers' markets and individual enterprises
Merchants, etc. , should obtain and save the purchase list. Catering service enterprises shall establish a procurement record system for food, food raw materials, food additives and food-related products. The purchase record shall truthfully record the product name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date, etc., or keep the purchase documents containing the above information.
Catering service providers shall, in accordance with the product variety and purchase time sequence, orderly sort out the purchase records and related materials, and properly keep them for future reference. Records and bills shall be kept for at least 2 years.
Scenario 4: Storage
Food business operators shall store food in accordance with the requirements of ensuring food safety. Food and non-food cannot be mixed, and toxic and harmful substances (such as rodenticide, insecticide, detergent, disinfectant, etc. ) and personal belongings and sundries shall not be stored in the food warehouse. Two, designate a person responsible for the management, and establish and improve the procurement, acceptance, distribution registration management system. Do a good job in the registration of the quantity and quality of food in and out of the warehouse, so that it is first in first out and perishable first used. Abnormal foods such as spoilage, mildew and insects, and foods without valid tickets shall not be accepted for storage. Timely check and clean up spoiled and expired foods. Three, all kinds of food according to the category, variety classification, shelves neatly, do 65438+00 cm from the ground, 65438+00 cm from the wall in containers or shelves. Staple food and non-staple food should be stored in different areas (or warehouses). Four, the warehouse should be ventilated by mechanical ventilation or air conditioning equipment, moisture-proof, anti-corrosion, keep ventilated and dry. Clean regularly and keep the warehouse clean and hygienic. Five, bulk food should be packed in containers, and in the storage location marked with food name, production date, shelf life, producer name and contact information (provided by the supplier). Six, meat, aquatic products, eggs and other perishable foods should be stored in the cold storage. Refrigeration equipment used to preserve food must be clearly identified (raw materials, semi-finished products, finished products, samples, etc.). ). Meat and aquatic products should be stored in separate cabinets, raw food, semi-finished products and cooked food should be stored in separate cabinets, and raw and cooked food should not be mixed, stacked or squeezed. Seven, should meet the raw and cooked separately stored quantity of refrigeration equipment, and regular defrosting (frost thin shall not exceed 65438±0cm), cleaning and maintenance, to ensure the normal operation of facilities. Eight, set up screens, exhaust fans, rat nets, rat boards and other effective facilities to prevent rats, insects, flies and cockroaches, and do not smoke in the warehouse. Nine, storage, transportation and loading and unloading of food containers, tools and equipment should be safe, harmless, clean, to prevent food pollution, and in line with the heat preservation and refrigeration facilities required to ensure food safety, food shall not be mixed with toxic and harmful substances.
Scenario 5: Cleaning and Disinfection
First, set up special tableware cleaning and disinfection area (or special room) and equipment. The scale and quantity of cleaning and disinfection equipment and facilities should meet the needs.
Two, tableware cleaning and disinfection pool should be dedicated, and separated from food raw materials, cleaning utensils and indirect food tools, container cleaning pool. If chemical disinfection is used, there should be at least 3 special pools. All kinds of pools should be clearly marked to indicate the purpose.
Three. Tableware in direct contact with food should be washed and disinfected before use, and tableware that has not been washed and disinfected should not be used. Don't reuse disposable tableware.
Fourth, tableware should be recycled during meals, cleaned and disinfected during meals, and no meals or overnight.
Five, tableware should be disinfected by thermal method, in strict accordance with the order of "removing residue, washing with washing liquid, rinsing with water, and cleaning with heat". Disinfection of chemical drugs should be carried out in strict accordance with the order of deslagging, washing with lotion, rinsing with clear water, soaking with disinfectant, rinsing with clear water and cleaning, and attention should be paid to thorough cleaning to prevent drug residues.
Six, after disinfection, tableware surface smooth, no oil stains, no water stains, no odor, no foam, no soluble attachments, in line with the relevant health standards.
Seven, after disinfection of tableware in a timely manner into the cleaning cabinet sealed for later use. The washing cabinet containing sterilized tableware should be clearly marked, and it should be cleaned regularly and kept clean. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the clean cabinet.
Eight, the purchase and use of tableware supplied by centralized disinfection enterprises, should check their business qualifications, obtain a copy of the business license, disinfection certificate; Detergents and disinfectants used for tableware cleaning and disinfection must meet the relevant national hygiene standards and requirements.
Nine, after washing and disinfection, clean up the ground and the pool in time, and handle the slop bucket in time, so that there is no water on the ground, no residue in the pool, and the slop bucket is clean inside and outside.
Ten, regularly check whether the disinfection equipment and facilities are in good condition, using chemical disinfection.
Effective disinfection concentration should be determined regularly. A special person shall be appointed to keep records of cleaning, disinfection and inspection of tableware.
The core mechanism of food safety traceability of Zheng Hang Software is based on the innovative development platform of CAP in Zheng Hang. Zheng Hang CAP platform is a platform software developed by the new generation of information technology, which can be combined with various hardware interfaces (such as RFID, handheld PDA, etc.) to realize the traceability of food from production source to circulation. It is the main regulatory measure to solve food safety problems. It is characterized by the stability and expansibility of the platform, and can quickly introduce process operation according to the characteristics of various foods to realize the interests of both manufacturers and consumers.