specific inspection contents and detailed instructions

1. Hold a valid catering service license and show the license to operate

View: put or hang a valid catering service license (or food hygiene license) and business license in a prominent position in the restaurant (if a business license is not required for running a group canteen)

2. Process and supply food according to the approved permission scope

View: Check whether there is food on site according to the catering service license items. The licensing items that need special application include: cold salad, cooked meat products, salads, decorated cakes, raw seafood and western-style cakes. Pasta processed only by cooking is a Chinese pastry, not a western pastry.

Third, the health certificate of employees

(1) can be checked by spot check or comprehensive inspection: first, check that the health certificate is within the validity period; 2. Check that there is no fake health certificate;

(2) Diseases that hinder food safety refer to dysentery, typhoid fever, viral hepatitis (hepatitis A and hepatitis E), active tuberculosis, purulent or exudative dermatosis, also known as "five diseases";

(3) The direct entrance post refers to the post of making and distributing directly imported food, such as cold dish room, cutting and matching cooked meat products, etc.

IV. Personal hygiene of employees

(1) Inspection: employees should wear clean work clothes and hats when producing and selling food; The hair is neatly combed and placed behind the hat; (2) Those who find the following situations are regarded as bad personal hygiene: A, wearing long hair, nails, nail polish, rings, earrings and other accessories; B failing to wash hands properly before operation, after defecation and after other activities unrelated to food; C grab the food directly into the mouth by hand or taste it directly with a spoon, and put the used operating tools everywhere; D sneezing,

coughing in the face of food, smoking, eating, spitting, wearing work clothes to go to the toilet and other behaviors that hinder food safety in food processing places or sales places.

V. Location of processing and business premises

(1): It must be far away from pollution sources that endanger food safety, and more than 25m away from pollution sources such as cesspits, sewage pools, garbage dumps and non-flushing toilets.

(2) area: the area of the kitchen processing workshop must be ≥8 square meters.

(3) process layout: the processing site and living area are strictly separated, and they are arranged in the order of raw materials, semi-finished products and finished products, which are closely connected. It is suitable for a single flow direction of raw materials and cooked products, and cross-contamination should be prevented during storage and operation. There is a raw material inlet, a finished product outlet and a tableware recycling inlet, and the vegetable outlet is separated from the tableware recycling channel.

(4) Basic places: set up processing and operation places such as rough machining, cutting and matching, cooking, tableware cleaning and disinfection, and meal preparation, as well as food warehouses, dressing rooms, cleaning tools storage places, etc. which are suitable for production and operation; Units with special permission for cold meat and cold dishes, western-style cakes and other projects must be set up according to the requirements of special rooms; Food processing areas should be set indoors (if only a small part of the processing area is not sealed, it can be regarded as "three defenses" facilities are not complete. ）。

(5) Building materials: The kitchen floor is paved with wear-resistant, non-slip, water-tight and easy-to-clean materials, with a certain slope, and the walls are pasted with ceramic skirting of more than 1.5m.

(6) The walls, ceilings, doors, windows and facilities are free from mildew, stains, falling off, and a large amount of water and residue on the ground.

(7) The trash can shall be covered, clean in appearance, and free from overflow and peculiar smell.

VI. Refrigeration and freezing facilities

(1) There are refrigerators (or cold storages) and thermal storage facilities that are suitable for the variety and quantity supplied, which can meet the requirements of separate storage of raw and cooked foods, and have obvious signs (raw products, semi-finished products, finished products and samples);

(2) raw materials, semi-finished products and finished products should be strictly separated, and they should not be stored in the same freezer, and food should not be piled up or squeezed for storage;

(3) Defrost, clean and maintain regularly, the frost thickness should not exceed 1 cm, and the cold storage (refrigerator) has a temperature display device, so the facilities can operate normally.

(4) Units that provide meals for groups (including canteens) and undertake important activities and large-scale meals should set up special sample storage refrigerators.

VII. Three-proof facilities

View: In the processing and dining places (all entrances and exits), doors and windows should be tightly assembled, and effective facilities such as screen doors, screen windows, door curtains, air curtains, etc. should be provided. The lower end of wooden doors should be equipped with metal rat-proof boards, and the outlets of drainage ditches and oil fume exhausts should be equipped with metal grating or net cover with mesh aperture less than 6mm. When necessary, the processing and business premises can be equipped with fly-killing facilities (suspended at a height of about 2 meters from the ground). If the entrance and exit doors (entrances) are fully enclosed with air brakes or high-class kitchens, it is not required to install additional screen doors and screens.

VIII. Roughing room

(1) There are washing pools for meat, aquatic products and vegetables with obvious signs (vegetable soaking pool, vegetable washing pool, meat washing pool and aquatic product washing pool, etc.).

(2) Cutting tables and utensils for raw materials of vegetables and meat should be set up separately and clearly marked.

(3) Set up a cleaning pool dedicated to mops and other cleaning tools. The storage place should be separated from the food processing area to prevent pollution. It is advisable to set up a separate compartment for the processing and business premises with an area of more than 511㎡.

IX. Cleaning and disinfection of tableware

(1) Equipped with cleaning, disinfection and cleaning equipment and facilities that can operate normally; Tableware should be disinfected by thermal method, except for those that cannot be used because of material and size.

(2) Dining utensils cleaning and disinfection pools should be dedicated. If chemical disinfection is used, at least three dedicated pools should be set up. If manual cleaning and thermal disinfection are used, two dedicated pools can be set up, and all of them should be marked accordingly.

(3) Disinfection and closed tableware cleaning cabinet with sufficient capacity. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the cleaning cabinet.

(4) When purchasing and using tableware supplied by centralized disinfection enterprises, the business qualification shall be checked and the disinfection qualification certificate shall be obtained. X. Special room requirements

(1) The entrance to the special room can be automatically closed (two-way spring door), and there is a walk-through advance room, which is equipped with facilities for changing clothes, washing hands and disinfection (using non-manual faucets such as induction and pedal). Other units that do not have the conditions to set up a pre-entry room should set up facilities for washing hands, disinfecting and changing clothes at the entrance of the special room.

(2) The area of all kinds of rooms should be no less than 5m2; No more than two doors (including two) shall be set in the special room, and the windows shall be closed (except for conveying food), and there shall be an openable food conveying window and a rice selling window respectively, the size of which shall be based on the container through which food can be conveyed.

(3) The special room should be equipped with air conditioning (except the food preparation room), ultraviolet disinfection lamps, flowing pools and tools disinfection facilities; Special water purification and cold storage facilities are set up in the cold dish (flower mounting) room. The ultraviolet lamp is set at 31W/11-15-15m2, less than 2m from the ground.

(4) Special tools (chopping boards, knives, tableware, etc.) must be effectively cleaned and disinfected before use. There are three common disinfection methods for chopping boards and knives; One is a cooking chopping block and knife, which can be put into a steaming cabinet for 15 minutes; The second is to soak the towel with chlorine-containing disinfectant, then apply the towel on the chopping board for more than 11 minutes, and the knife can be soaked in chlorine-containing disinfectant for more than 11 minutes, and then washed with clean water; The third is to dip cotton balls in 95% alcohol on the chopping block, smear the chopping block and knife, and disinfect after lighting.

(5) fruits, vegetables, personal daily necessities and sundries that have not been cleaned and disinfected shall not be brought into the special room.

Xi. incoming inspection, certificate claim and ticket claim for food and raw materials, food additives, food-related products (disposable chopsticks, lunch boxes and other food utensils, centralized tableware disinfection, etc.), and ledger records

(1) varieties for which the procurement inspection records and certificate claim system should be established according to law: food and food raw materials (edible rice, flour, oil, condiments, etc.), edible agricultural products (meat, vegetables)

(2) Requirements for obtaining certificates:

① If purchasing from food production units or wholesale markets, the qualification certificate (license, business license) and product inspection certificate (raw meat and poultry should have quarantine certificate) of the retained suppliers must be checked;

② if purchasing from fixed suppliers (including self-employed households), the qualification certificate of the retained suppliers and the list of each supply should be checked; It is advisable to sign a purchase and supply contract to ensure the safety and quality of food;

③ If the products are purchased from legal supermarkets or farmers' markets,

the shopping list must be kept;

④ If a centralized tableware disinfection enterprise is used, it shall obtain the manufacturer's business license and product disinfection certificate; For purchases from the above sources, you must obtain valid shopping vouchers (invoices, receipts, purchase lists, credit cards, etc.); If the certification information is a copy, it should be sealed or signed by the supplier for confirmation.

(3) Acceptance of incoming goods:

① According to Article 14 of the Measures for the Supervision and Administration of Food Safety in Catering Services, there shall be no food whose purchase, use and operation are prohibited by catering service providers. Sensory inspection shall be carried out when purchasing, and foods and raw materials that are corrupt, adulterated, moldy, insect-borne, unclean, poisonous and harmful, with peculiar smell, and processed foods of livestock, poultry, aquatic products and their products with unclean and damaged appearance, unqualified or unclear packaging labels, unknown source, death or unknown cause of death shall not be purchased.

② The labeling requirements of prepackaged foods and food additives shall comply with the provisions of Articles 42, 47, 48 and 66 of the Food Safety Law of the People's Republic of China.

③ before the food is put into storage or used, check whether the purchased food is consistent with the purchase voucher.

(4) ledger record:

① The product name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date, etc. should be truthfully recorded in the format, or the purchase list or bill containing the above information can be kept, and the ledger need not be re-registered. (2) The catering service providers who implement the unified distribution operation mode can uniformly check the supplier's license and product qualification documents by the enterprise headquarters, and establish the food incoming inspection records, and each store of the enterprise shall establish a unified distribution document ledger at the headquarters. The products purchased by stores themselves shall be inspected in accordance with the above provisions.

③ Purchase records and related materials shall be sorted and kept in an orderly manner according to the product variety and purchase time. The retention period of records and bills shall not be less than 2 years.

12. The food in the warehouse shall be stored in categories, with the partition wall off the ground, ventilated and moisture-proof, and there shall be no expired food, and the food with unqualified labels

(1) The food warehouse shall be classified and placed neatly in racks, so that it shall be stored on the shelves at a distance of 11 cm from the ground and 11 cm from the wall, and the staple food and non-staple food shall be stored in sections or compartments.

(2) There is mechanical ventilation or air conditioning equipment in the warehouse for effective ventilation, moistureproof and anticorrosion;

(3) Bulk food should be packed in containers, and the food name, production date, shelf life, producer's name and contact information should be marked in the storage position (provided by the supplier)

(4) Sensory inspection, no corruption, adulteration, mildew, insects, unclean pollution, toxic and harmful, off-flavor, food and raw materials beyond the shelf life, and unclean appearance.

(5) Food and non-food should not be mixed, and toxic and harmful substances (such as rodenticide, insecticide, detergent, disinfectant, etc.) and personal articles and sundries should not be stored in the food warehouse.

XIII. The food is cooked thoroughly, and the raw materials, semi-finished products and finished products are stored separately to prevent cross-contamination

(1) Check whether the food is cooked thoroughly from the appearance, thermometer or tasting method, and the key varieties are thawed meat products, green beans, soybean milk and aquatic products;

(2) Raw materials, semi-finished products and finished products should be stored separately. The key point is that the cooked finished products should not be contaminated. The semi-finished products and finished products in the refrigerator should be sealed with plastic wrap or lunch boxes to prevent cross-contamination.

XIV. The management and use of food additives meet the requirements (non-edible substances and abuse, etc.)

(1) The use of food additives must conform to the varieties specified in GB2761—2117 Hygienic Standard for the Use of Food Additives or the list announced by the Ministry of Health, as well as their scope of use and dosage, so as to put an end to the use of items in the List of Food Additives that may be illegally added with non-edible substances and easily abused.

(2) The packaging labels of food additives such as alum, baking powder, baking soda and stinky powder used for purchasing should be marked with the words "food additives" in Chinese, and the specific labeling requirements of food additives should comply with Articles 47, 48 and 66 of the Food Safety Law of the People's Republic of China.

(3) illegal use of non-edible substances: common boric acid, borax, poppy shell, waste edible oil, industrial materials, etc. is strictly prohibited.

(4) Abuse of food additives is prohibited: custard powder, oily pigments, etc. should not be used in pastry, pastry and meat processing; The dosage of aluminum-containing leavening agent such as baking powder should be strictly controlled; Preservatives such as benzoic acid and sodium benzoate are prohibited in cakes; Special provisions: it is forbidden for catering service units to buy, store and use nitrite;

(5) When using food additives, there should be weighing tools and a special counter for management. Users should receive professional training and register when using them.

xv. Samples of important activities and group meals must be kept, each of which is more than 111g, sealed in a sterilized sample-keeping box and refrigerated for 48 hours

xv. In the process of law enforcement, law enforcement officers must enter the site for inspection, discuss the problems found after the inspection, issue a supervision opinion or order a correction notice after the collegial discussion, and the law enforcement team leader will preach the relevant supervision contents and preliminary punishment opinions.