Four pieces of sanitary management system in the front hall of restaurants

Management system is a specification for certain management mechanism, management principles, management methods and management institutions. The following is the sanitary management system of the front hall of the restaurant that I have compiled, hoping to help everyone!

1

1. The environment inside and outside the dining room and kitchen is clean, the ditches are unobstructed, there is no breeding ground for mosquitoes, flies and other insects, there is no food residue on the ground, the walls, walls and ceilings are clean, and there is no grease deposit in the smoke exhaust facilities.

2. The dining table and chairs shall be clean, the tablecloth shall be free of dirt and oil stains, the floor shall be clean, the glass shall be bright, and there shall be public hand washing facilities.

Third, the restaurant waste container must be closed and clean in appearance. The closed container can hold one meal of garbage and be cleaned in time.

fourth, the restaurant should be clean every meal and cleaned once a week to achieve no flies, cockroaches and rats.

5. When serving food, the waiter should check the hygienic quality of the food, and do not sell rotten, spoiled, stale, insect-infested and unclean food. The waiter's hands should not touch the food directly imported, and the utensils should not directly touch the tableware used by customers when pouring wine, adding vegetables and adding soup.

6. Dining (drinking) utensils are stored in the cleaning cabinet of the dining room workbench. When the tableware used for meals is set half an hour before the meal, the waiter's hands can't touch the part where the food is held. The recycled tableware should be sent to the washing room immediately, and it is not allowed to stay in the restaurant.

7. Snacks and cooked food must be sold in dust-proof glass cabinets, and clean and disinfected sales tools should be used.

8. Small dishes and condiments for customers should be stored in the cupboard after being served in the pantry, and cannot be stored in the open air.

9. Guest napkins must be clean and disinfected for customers' use. Napkins cannot be sent and received at the same time. Unconditional disinfection napkins can use disposable paper towels.

ten, the dining room should be equipped with hand washing disinfection equipment, and can be used normally. Chapter 2

General Provisions

1 Objective

To standardize the occupational health examination and management of restaurant employees and strengthen the hygiene control of employees to ensure food hygiene and safety.

2 Scope of application

All employees in this restaurant.

two employees' health examination management

1 restaurant employees must hold valid health certificates before they can take up their posts.

2 all employees in the restaurant must have a health check-up. Health examination is divided into two categories: health examination for new employees and regular health examination for employees.

3 candidates must have a physical examination in the hospital designated by the restaurant before they can be hired.

4 on-the-job employees are organized by the restaurant for physical examination once a year. Where employees are found to have infectious diseases or diseases unsuitable for work, the restaurant will adjust their posts or dismiss them as appropriate.

5 The health file administrator shall check the health certificates of the employees in the restaurant every month, and report the expired and invalid certificates to the supervisor in time to arrange the medical examination for the employees.

6 the medical expenses of employees shall be borne by the restaurant.

7 The restaurant shall establish employee occupational health records and keep them properly according to regulations.

8 employees have the right to consult and copy their occupational health records.

personal hygiene management of three employees

1 employees strictly abide by the relevant national laws and regulations and restaurant hygiene management regulations, implement restaurant hygiene operation procedures, and develop good hygiene habits.

2 employees' work clothes should be fit, clean and undamaged.

3 The kitchen chef should wear a hair-straightening hat when working, and his hair should be neatly combed and placed in the hat.

4 Wash your hands with running water before and after work, before and after handling food raw materials, after defecating and cleaning, and keep your hands clean. As long as you have left the kitchen, you must wash your hands and disinfect them when you come back. Kitchen staff should wash their hands every hour.

5 don't talk, cough or sneeze in front of food or cooking utensils. In case of sneezing, cover your nose and mouth with a handkerchief or toilet paper with your back to the food and wash your hands immediately.

6 Smoking, eating, chewing betel nut and chewing gum are not allowed in the workplace to avoid food pollution.

7 Do not drink alcohol or eat foods with strong odor, such as onions and garlic, and keep your mouth clean. Brush your teeth or rinse your mouth after eating.

8 Take a bath, change clothes, have a haircut, wash your hair, shave, cut your nails and wash your hands frequently.

9. The hairstyle is generous, and the male employees don't have long hair, while the female employees' long hair should be coiled up; No long nails.

11 no spitting.

11 disease reporting system

If a kitchen employee suffers from a disease, he should report it to the supervisor in time, and the supervisor should immediately arrange a rest or go to the hospital for examination. Such as any abnormal condition of respiratory system (cold, pharyngolaryngitis, tonsillitis, bronchial diseases and lung diseases), intestinal diseases such as diarrhea; You should also report any skin rash, furuncle and other diseases; Report injuries, including cuts and burns by knives or other sharp tools; When there is a wound or abscess in the hand, the work scope should be changed, and food should not be cooked or touched.

12 Patients suffering from dysentery, typhoid fever, viral hepatitis, active pulmonary tuberculosis, purulent or exudative dermatosis and other diseases that are harmful to public health are not allowed to work before being cured.

four employees' operation hygiene management

The purpose of kitchen operation hygiene management is to prevent food and utensils from being polluted due to negligence of staff at work.

1 employees must strictly implement the service specifications of the restaurant and provide quality services to customers.

2 the supervisor shall promptly supervise the employees to carry out the service operation according to the specification requirements.

3 when serving food, use a tray, and avoid touching the food or the inner edge of the food container directly with your hands.

4 when grasping food directly without hands, you must wear plastic gloves. Use a clean spoon when tasting food; When preparing food, use all kinds of utensils as much as possible, such as clips, spoons, forks, etc. to get ice, stuffing, bread, etc.

5 you can't put your hands in your pants pockets at work.

6 you can't touch your hair or pick your ears with your hands at work.

7 don't smoke, eat, chew gum in the workplace, and don't talk to each other unless necessary.

8 do not use broken utensils.

9 don't touch money and other things during working hours.

11 don't use work skirts and sanitary law enforcement documents and underwear as towels, but wipe your hands and face.

11Tableware should be handled, glass should be held at the bottom, and thumb can only touch the edge of the plate when holding the plate.

12 cooked food should be discarded and not used when it falls to the ground.

13 dropped tableware should be cleaned and disinfected before use.

14 once there are water stains, oil stains, soup stains and dirt in operation, clean them in time, dry them with a mop, and never rinse them with water again.

15 If you do not follow the hygienic standard and cause adverse consequences, you will be disciplined.

5. Health knowledge training for employees

Health management system

1 New employees must receive health knowledge training arranged by the restaurant so as to be familiar with the sanitary facilities, management policies, working procedures and food hygiene knowledge of the restaurant as soon as possible. And after passing the examination, can mount guard.

2 The restaurant provides regular or irregular health training for employees to correct their usual bad health habits.

3 Health knowledge education can be carried out by the following methods.

3.1 organize regular health knowledge training for employees.

3.2 hold a health knowledge contest.

3.3 distribute brochures or leaflets.

3.4 show slides or movies.

3.5 individual opportunity education.

4 after the training, the examination will be conducted, and those who fail will leave their posts for a week, and then take up their posts after passing the examination.

5. Establish employee health knowledge training files, and record the training time, training contents and assessment results for inspection.

six supplementary provisions

this system shall be implemented as of the date of publicity. article 3

article 1 resolutely implements the food hygiene law and the "may 4th" system of food hygiene.

Article 2 From raw materials to finished products, the system of "four noes" shall be implemented:

(1) Buyers shall not buy rotten raw materials;

(2) The storekeeper does not accept rotten raw materials;

(3) cooks don't need rotten raw materials;

(4) the waiter does not sell rotten food;

article 3 finished products (food) shall be stored in "four isolation":

(1) raw and cooked products shall be isolated;

(2) finished products are separated from semi-finished products;

(3) food is separated from sundries and drugs;

(4) food is isolated from natural ice.

article 4 utensils and tableware shall be subject to "four customs clearance" and "one cleaning": one brushing, two washing, three flushing, four disinfection and one cleaning.

article 5 the "four-fixed" method is adopted in environmental sanitation: fixed personnel, fixed objects, fixed time and fixed quality. Scribing division of labor, responsibility.

(1) Environmental sanitation scope: including restaurants, operation rooms, warehouses, washing rooms, offices, dressing rooms, toilets and roads around the dining center.

(2) The operating room of the dining room should be kept clean, and the walls, roofs and floors should always be kept clean, free from black dirt and cobwebs. Windows and doors are clean, the glass is bright, the screen window is in good condition, there is no dust and grease, and the fans, lamps and air curtains are in their true colors. And do a good job of preventing rats, flies and dust.

(3) All operating tables, storage racks and rice sales windows shall be clean, and the pool shall be free of sediment, dirt and odor. All cooking machines and utensils shall be fixed, neatly placed, clean and hygienic, and specially assigned persons shall be responsible. All rags should be cleaned in time after use, boiled with alkaline water every day, cleaned and disinfected.

article 6 personal hygiene

(1) new employees must have a physical examination before taking up their posts, and on-the-job employees must have a physical examination once a year. those who fail to pass the examination will not be hired, and restaurant staff must hold health certificates.

(2) Personal hygiene must be "four diligence", and the system of taking a bath for three days, changing work clothes once and having a haircut once every 21 days must be strictly observed. When employees take up their posts, they must wear work clothes, work caps, masks and disposable gloves, and keep them clean and tidy; Wash your hands with soap and running water before and after work and before meals; No long hair, long beard, spitting or blowing your nose; Smoking is not allowed in the operation room and the rice room, and no ring is allowed to be worn at work, and no nail polish is allowed.

(3) Invite experts from epidemic prevention stations or school hospitals to give a health knowledge lecture to employees every semester, and new employees should be trained in food hygiene knowledge before taking up their posts.

Article 7 Hygiene of food processing and sale:

(1) Prior to processing, the quality shall be inspected, and then the food shall be processed in strict accordance with the operating procedures.

(2) containers and tools used for processing, serving raw and cooked food must be clearly marked, used separately, stored in a fixed location, washed and disinfected after use, and kept clean.

(3) It is forbidden to put semi-finished products in baskets, which should be filled in special containers. It is forbidden to pile up food and articles at will, and it is forbidden to put food on the ground.

(4) The food stored in the cold storage and refrigerator should be separated from raw food and cooked food, and various containers should not be overlapped. The cold storage and refrigerator should be clean and free from odor.

(5) You must use the selling tools to sell the food for immediate import, and you are not allowed to take the food directly by hand.

(6) Generally, food should not be stored for more than 2 hours after cooking and before selling. If it is stored for more than 2 hours, it should be stored at a temperature higher than 61℃ or lower than 11℃.

(7) Leftovers and leftovers must be refrigerated for no more than 24 hours. After the chef confirms that they are not deteriorating, they must be thoroughly heated at high temperature before they can continue to be sold. Cold dishes should not be sold every other meal.

(8) The cold dish room must be disinfected by ultraviolet air on time; Cold dishes must be processed and operated in the cold dish room by special personnel according to the requirements, and non-cold dish room staff are not allowed to enter the cold dish room without authorization; Tools, utensils and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use.

Article 8 implements the sample retention system:

Samples of not less than 51g shall be taken from all the main and non-staple foods supplied for each meal and kept in the freezer for more than 24 hours for inspection.

article 9 hygiene management is one of the important bases for evaluating the working conditions of each restaurant. hygiene work is linked with rewards and punishments of restaurants, and relevant responsible persons such as restaurants, managers, chefs and team leaders who fail to meet the hygiene requirements are punished according to their responsibilities. Chapter 4

1. Food hygiene

1. Do not accept, use or make stale or rotten raw materials, and do not eat any rotten food.

2. When washing and sorting raw materials, dirt, impurities and waste materials must be removed.

3. All kinds of dry and fresh raw materials should be stored in the storage room or refrigerator in an orderly manner according to their different properties, and should not be placed anywhere to avoid pollution.

4. The principle of first-in first-out first-use should be followed in the procurement and distribution of raw materials to prevent deterioration over time.

5. Foods or semi-finished products stored in the refrigerator should be cooked raw and cooked separately, and those with fishy smell and those without fishy smell should also be stored separately.

6. The refrigerator should be flushed frequently, kept clean, and closed as it is opened to prevent hot air from invading.

7. Cooked food and stewed vegetables should be properly kept and checked frequently to avoid deterioration. Put it outside in winter and cover it with clean white cloth, and put it in the refrigerator in summer.

8. Leftover food should be kept in a ventilated and cool place, and the food overnight after meals should be cooked thoroughly in the pan before eating.

9. You can't take food directly by hand. You should use various tools to take food wrapped in paper.

11, seasoning utensils should be stamped to prevent dust contamination. After the soy sauce and vinegar are filtered, they should be poured into bottles or seasoning utensils and kept clean.

11. When the food is found to be stale, it should be properly handled, and rotten dishes are not allowed to be distributed to prevent food poisoning.

II. Tableware hygiene

Tableware must be kept clean and hygienic, otherwise it will directly affect the health of teachers, students and staff in the whole school. Tableware removed from the dining table should be scrubbed and disinfected separately.

1. After eating dishes, soup pots, basin utensils, soup bowls, etc., first clean up the residues inside, wash them with detergent, then rinse them with clean water, and then put them into a disinfection cabinet for disinfection. After disinfection, take them out and put them on the dining car, and keep them clean, and cover them with white cloth to prevent dust.

2. The sideboard and dim sum cabinet should always be cleaned with detergent, and the tableware should be placed neatly and the cabinet door should be closed.

Third, environmental sanitation

1. The surrounding environment should be cleaned, the sewer should be dredged frequently, the slop bucket should be covered, and the waste bag should be tied.

2. Actively implement the requirements of eliminating the four pests, eliminate pests such as flies, mosquitoes, rats and cockroaches, apply fly-killing potion around the restaurant in the morning and evening, and cover the food at night to prevent insects from biting.

3. The floors of the dining room and each operation room shall be kept clean, with dust-free walls and clean windows.

4. Do not dump garbage or sewage.

5. Doors and windows should have anti-fly facilities, and the room should always be ventilated.

Fourth, personal hygiene

1. Take a bath regularly and take care of yourself.