In order to standardize management, five permanent management systems for key positions are formulated as follows for reference:

A, raw material procurement card five permanent system.

Responsible department: responsible person of purchasing department: system number: 5S00 1

1. Check and back up the hygiene license and product quality inspection report of each food raw material production unit when purchasing.

2. When purchasing raw materials, carefully confirm the sensory characteristics such as color, fragrance, taste and shape of the product; When purchasing the packaged food, the product label should include the product name, factory name, address, production date, shelf life and other contents.

3. Purchasing personnel should keep abreast of the food safety situation, and shall not purchase exposed and blacklisted raw materials.

4. Establish a standardized and detailed raw material claim management account, so that the records are clear and easy to check.

5. The "five-routine method" management responsibility group shall inspect the materials for claiming certificates of purchased raw materials every month, and check whether the materials for claiming certificates are consistent with the purchased items and whether the inspection reports are consistent with the purchased batches.

Second, the grain storage system of the five permanent members.

Responsible department: warehouse group responsible person: system number: 5S002

1, all kinds of food raw materials must be registered in detail before storage, and the production date and shelf life of raw materials must be recorded in detail. Before storage, we should carefully check the sensory properties of raw materials such as color, aroma, taste and shape, and check whether the labels of the packaged food are complete.

2. Items should be placed in strict accordance with the overall layout of the warehouse. Finished products, semi-finished products and food raw materials should be set up in different regions, and stored in different regions, shelves and levels according to high, medium and low dosage, and the contents should be consistent with the shelf labels.

3. All kinds of food should be stored in the specified area, and shall not exceed the "three lines". Place the items in strict accordance with the label name, and store them in the order of left entry and right exit. Find the items within 30 seconds.

4, food in and out of the warehouse to be diligent, first in first out, regular inspection clearance, to prevent food expired, mildew and insects, it is strictly prohibited to toxic and harmful substances and personal items into the warehouse, timely clean up the food does not meet the hygiene requirements.

5. Keep the warehouse clean and tidy, and clean it thoroughly every week.

Three, food rough machining five permanent system

Responsible department: rough machining group responsible person: system number: 5S003

1. The pretreated raw materials shall be stored in the designated location according to the label, and the quantity shall be neat.

2, rough machining personnel must carry out quality inspection of raw materials before processing, expired, deterioration, rot, insects and other raw materials that do not meet the health requirements shall not be processed.

3. The cleaning tank should be cleaned according to the identification of aquatic products, meat and vegetables, so as to ensure that the upper and lower sewers of the tank body are unobstructed, and the waste generated by rough machining should be cleaned up in a closed trash can with a cover next to the tank body in time.

4, food raw materials must be cleaned, can't leave dirt, clean food raw materials must be placed in the cleaning container, laundry list with clean vegetables shall not be piled up on the ground, raw materials should be stored according to the type of container after cleaning, drain water, neatly placed.

5, cleaning personnel to wear clean work clothes, maintain personal hygiene.

6, responsible personnel to ensure the normal operation of sanitary facilities, indoor without four pests, and check the cleaning quality of raw materials.

7, all kinds of rough machining tools stored in accordance with the provisions, clearly marked.

8, five minutes before work every day, the P5 inspection, tools in place, facilities in good condition, clean and tidy.

9. Conduct a comprehensive cleaning of the workplace once a week, including floors, walls, ceilings, countertops, shelves and other corners.

Four, the five permanent cutting and side dishes system

Responsible department: rough machining group responsible person: system number: 5S004

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2. The tools and instruments shall be rustless, the chopping board shall be free from mildew, the processing table and the rag shall be clean, used according to the marking function, and stored in the marked position.

3. According to the functions of containers for aquatic products, meat and vegetables, cut and match the raw materials and put them in order.

4. The refrigerator should be managed by a special person, defrosted regularly, and stored in the position indicated on the refrigerator responsibility card.

5. The cutting and matching personnel shall wear clean work clothes and working caps, and leave immediately if they have fever, injuries from falls and other conditions that hinder food hygiene.

6. The wastes generated by cutting and matching operations should be cleaned up in time and stored in a closed trash can with a cover.

7, 5 minutes before coming off work every day, the P5 inspection, do items classified, clean and tidy.

8. Clean the workplace once a week, including floors, walls, ceilings, countertops, shelves and other corners.

Five, cooking five permanent appointment system

Responsible department: cooking group responsible person: system number: 5S005

1, the chef must carry out quality inspection on the raw materials before processing, and the raw materials that do not meet the hygiene requirements such as expired, deteriorated, decayed and moth-eaten shall not be processed.

2. Make sure that the food is thoroughly cooked and prevent it from being cooked from the inside. Cooked food should be placed in sterile and clean containers, which must be clearly distinguished from semi-finished products and raw material containers. It is forbidden to use side dishes to hold finished dishes.

Chefs are not allowed to taste dishes directly with spoons.

4. The dishcloth in the cooking room must be dedicated and kept clean.

5. After the work, cover the seasoning, clean up the seasoning bottles, stoves, utensils and countertops, and store all kinds of items according to the marked positions.

6. Clean the kitchen waste in time and store it in a closed trash can.

7, 5 minutes before coming off work every day, the P5 inspection, do items classified, clean and tidy.

8. Thoroughly clean the workplace every week, including floors, walls, ceilings, countertops, shelves and other corners, and keep the floor dry and tidy.

Six, cold dish processing five permanent appointment system

Responsible department: cooking group responsible person: system number: 5S006

1, positions and personnel operations need to be set in the cold dish room; Before entering the cold dish room, you should go through the pre-entry room (area), wear clean work clothes and masks, and wash your hands for disinfection.

2. The items in the cold dish room should be placed in strict accordance with the marked position of the label to keep the room clean.

3. Producers shall conduct quality inspection on raw materials before processing, and shall not produce spoiled or overnight food. Try to use up the prepared cold dishes. Cold dishes that need to be made in batches should be put into sterilized containers after being taken out of the pot, and should be immediately put into the cold dish room for cooling through the cold dish delivery window; The rest that still need to be used should be stored in a special refrigerator for refrigeration or freezing, and the specific production time and storage date should be marked on the storage box: before being eaten again, it must be reheated according to regulations.

4. The tools and containers used in the cold dish room should be special and disinfected before use. Cold dishes must be delivered through the cold dish delivery window, not through the advance room.

5. Before each use, the air should be disinfected, the irradiation time of ultraviolet lamp should be not less than 30 minutes, and the indoor temperature should be controlled below 25℃.

6. Before operation, the production personnel shall disinfect the cutting tools and chopping boards, and all kinds of tools and appliances shall be specially marked according to their functions.

7. Regularly check the water purifier between cold dishes, backwash or replace the filtering facilities on time, and make records.

8, after the completion of the operation, the responsible person should check and record the items in the cold dish room, health situation.

9. Thoroughly clean the workplace every week, including floors, walls, ceilings, countertops, shelves and other corners.

Seven, pasta production five permanent appointment system

Responsible department: cooking group responsible person: system number: 5S007

1. The pastry chef must check the quality of the raw materials before processing, and the expired, deteriorated, decayed, moth-eaten and other raw materials that do not meet the hygiene requirements shall not be processed.

2. Unused fillings or semi-finished products should be put into the freezer in time and used up within the specified storage period. Cream raw materials should be kept at low temperature. Cake products must be made (such as decoration) and repackaged in special rooms. Snacks containing milk and eggs with high moisture content should be stored at a temperature below 10℃ or above 60℃. Articles should be placed in strict accordance with the labels and marking positions.

3. After the work, clean up the tools and countertops, and store all kinds of articles according to the marked positions.

4, after the completion of the operation, the responsible person should check and record the items in the pastry room, health situation.

5. Clean the workplace once a week, including floors, walls, ceilings, countertops, shelves and other corners.

Eight, tableware cleaning, disinfection and cleaning system.

Responsible department: decontamination group responsible person: system number: 5S008

1. Tableware, drinking utensils and containers directly containing food must be cleaned and disinfected, and stored in a clean cleaning cabinet according to the marked position.

2, tableware disinfection according to standard procedures, disinfection in place safety, check whether the disinfection facilities work normally every day, keep the cleaning facilities and disinfection facilities clean and tidy. If you use an automatic dishwasher, check the settings of detergent, desiccant, temperature and time before starting each time.

3. The thermal disinfection of tableware shall be carried out in accordance with the procedures of scraping, washing, flushing, disinfection and cleaning.

4. Keep the tableware washing cabinet and disinfection facilities clean and tidy, and the washing cabinet door can be sealed.

5, dishcloth timely cleaning and disinfection, to prevent secondary pollution.

6, after the work, clean up the tools and countertops, and store all kinds of items according to the indicated position.

7. After the operation is completed, the person in charge shall check and record the location and sanitation of the goods.

8. Clean the workplace once a week, including the ground, walls, ceilings, countertops, shelves and other first corners.

Nine, employee personal hygiene five law system

Responsible Department: Personnel Department Responsible Person: System Number. : season 5 episode 9

1. Have a physical examination once a year and take part in health knowledge training. Food hygiene practitioners hold valid Health Examination Certificate and Health Knowledge Training Certificate. Wear clean work clothes, work hats (masks are also required for special room operations), no exposed hair, no long nails, no nail polish, no watches, rings and accessories. Wash your hands before the operation, and disinfect the food directly.

2, the establishment of morning check-up system, found that fever or diarrhea, should immediately report to the relevant competent personnel, and should immediately leave the clinic, to be restored to health or confirmed before re-appointment. Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall be immediately transferred from their posts.

3. Work clothes should be replaced regularly and kept clean. Once they are dirty, they should be replaced at any time. The work clothes of operators in cold dish rooms and other special rooms should be changed every day. Maintain good personal hygiene, take a bath frequently, change work clothes frequently, have a haircut frequently, and cut your nails frequently.

4, master the operating procedures of this position, abide by the post health system.

5. When the workers in the special room enter and leave the special room, they should change the special work clothes and hats in time. Do not wear work clothes and working caps in the special room to engage in work unrelated to the operation of the special room.

6, earnestly implement the responsibility of the five permanent members, personal clothing and personal items can not be brought into the food processing zone; Smoking, eating and other behaviors that may pollute food are not allowed in the food processing area to ensure the cleanliness of the responsible area.

7. Before going to the toilet, you should take off your work clothes in the food processing area; Work clothes that need to be cleaned should be placed outside the food processing area, and the employee grooming system should be observed, generous and neat.

Ten, five permanent members locker room system

Responsible Department: Personnel Department Responsible Person: System Number. :5S0 10

1. Employees need to change clothes and wash their hands before entering the operating room.

2. Items should be placed in strict accordance with the position indicated on the label, and the dressing room should be kept clean and tidy.

3. Personal items must be put in the closet to keep the items in the closet clean and tidy.

4, personal wardrobe to do a daily cleaning, timely removal of debris.

5. Clean the place thoroughly once a week, including the ground, walls, ceilings and other corners.

Xi。 Pre-accession system of five permanent members

Responsible department: person in charge of cold dish group: system number: 5S0 1 1

1. Employees must change clothes, wash their hands and disinfect before entering the direct entrance food operation room.

2. Employees shall go through the entry formalities: change clean work clothes and work caps → wear masks → wash hands → disinfect hands → go to work.

(Change clothes after leaving work)

3. Employees' ordinary work clothes and clean work clothes should be colored separately and hung according to the marked position to avoid pollution.

4. Regularly check the amount of disinfection products for hand washing, and the disinfection products for hand washing must be stored in the designated area.

5. The reception room shall be in the charge of a special person. Before use, the air and the surface of clothes should be disinfected with ultraviolet rays for 30 minutes.

6, the P5 regular inspection, do items classified storage, clean and tidy.

Twelve, food samples five permanent system

Responsible department: kitchen group responsible person: system number: 5S0 12

1, banquets for major events, dinners with a single meal 10 or more should be reserved for inspection.

2, each dish samples not less than 65438 000 grams, after disinfection in a covered container (or film).

3. Store the dishes with samples in a special refrigerator at 0- 10℃ for 48 hours.

4. Each sample-retaining dish should be marked with the sample-retaining date, the number of meals and the sample-retaining person, which should be clearly marked.

5. The specialist is responsible for the sample retention. Do not eat the sample tray again, clean it in time, and keep the sample refrigerator clean and free of other items.

Thirteen, pest control five permanent system

Responsible department: responsible person of engineering department: system number: 5S0 13.

1, responsible for pest control, and other employees cooperate with it.

2, regularly carry out pest control work, take effective measures to prevent mice, mosquitoes, flies, cockroaches and other aggregation and breeding, and recorded.

3. Regularly check whether the sanitary facilities and equipment such as rats and flies are operating normally.

4. Take urgent measures to control and eliminate the places where harmful organisms are produced, and prevent harmful organisms from spreading and polluting food.

5. Kill harmful animals, find out their sources, and completely eliminate hidden dangers.

6. Pest control shall not be carried out in the process of food production and processing.

Fourteen, the P5 reward and punishment system

Responsible Department: Personnel Department Responsible Person: System Number. :5S0 14

1. Employees should wear work clothes every day and change them regularly. If their clothes are untidy or they don't wear work clothes, they will be deducted from the bonus.

_ _ _ _ _ yuan.

2, put an end to the bad health habits at work, often wash your hands, often cut your nails, smoking is prohibited in the workplace, in violation of one of the points _ _ _ _.

3, according to the requirements of the "five permanent members" every day, do a good job in post hygiene and the classification of items. If the work area is sanitary or does not meet the requirements of the "five permanent members", the bonus will be deducted as appropriate according to the seriousness of the case.

4, after the homework, clean up the work in time, inspectors found that did not do a good job of health, leave without authorization, buckle those responsible for _ _ _ _ _ _.

5. Personal belongings and sundries should be stored in the designated location, and violators will be deducted a bonus of _ _ _ _ _ _.

6. The management team of the P5 regularly evaluates the work of each department, and awards RMB _ _ _ _ _ for outstanding performance.

7, regular assessment of the implementation of advanced individuals, to be commended.

Fifteen. Enterprise five permanent management system. :5S0 15

(1) Regular organization

1. Articles in the site should be used and not used, and the use period or frequency should be distinguished. All dispensable items should be disposed of in time.

2 according to the high, medium and low consumption, layered storage and management of necessities.

3. The damaged facilities and equipment shall be repaired and cleaned in time.

Personal belongings should be reduced to a minimum and stored in a fixed place.

(2) Regular rectification

1, the goods are stored in a well-known home.

2, food storage fixed-point quantitative, first in first out (left in right out).

3. Each area has a responsibility map with clear and complete identification contents.

Everything can be taken out or put back in 30 seconds.

(3) Always keep clean.

1, formulate the duty list for the division of cleaning responsibility areas.

2, regularly organize a thorough cleaning of workplace health.

3. The sanitation in the responsible area must be cleaned at any time.

4, keep the environment clean and tidy, facilities and equipment in good condition, clean up the garbage in time.

(4) General specifications

1.P5 has a complete management organization structure and responsible personnel, and various management accounts are complete.

2. Institutionalize and standardize all operating procedures.

3. Fully implement the visual management of color identification.

4, increase the transparency of management, timely release the assessment results, the implementation of rewards and punishments.

(5) self-discipline.

1, organize employee training regularly.

2, employees should be familiar with the knowledge of the five permanent members.

3, employees must be familiar with the area of responsibility and responsibilities, strictly perform their duties.

4, employees must be civilized service, dress neatly, gfd standards.