the 6S management standards for food safety of catering service providers include:

(1) sorting (whether it is necessary or not, leaving one behind and discarding one). Food processing areas, dining areas, etc., only keep food and articles related to catering services, without sundries, toxic and harmful articles and garbage; Ceilings, walls, doors and windows, floors and all kinds of facilities and equipment conform to the Code for Food Safety Operation in Catering Services (hereinafter referred to as the Code), and billboards for prohibited items, facilities and equipment and food safety arrangement system are made and hung.

(2) rectification (scientific layout, quick access). Make and hang food safety rectification system kanban, with clear post responsibility.

1. Do a bright business, make and hang a unified food safety information publicity column, and unify the publicity content;

2. The food safety management system is on the wall, and all records are complete;

3. Arrange food safety management personnel as required to establish a food safety management organization;

4. The food processing area is set reasonably, and the processing flow should be a single flow direction of raw food and cooked food to avoid cross-contamination;

5. The division between the passage and the food processing area is clear and smooth;

6. transparent management, clear and beautiful labels, where things belong, where things belong. Food processing tools and equipment shall be placed in the standard area;

7. Food raw materials are partitioned, shelved, classified, stored off the wall and the ground, articles are stored in a fixed position, put away neatly, named, positioned and quantified;

8. The number of foods, articles and tools in the processing and production area is reasonable, and they are placed and marked according to the standard area, and the storage lines are clear and reasonable (yellow lines are used for the channel lines and equipment areas, green lines are used for the raw material areas, and red lines are used for the cleaning tools areas);

9. Implement color code management. Cutting boards, knives, tools, containers, washing pools, rags and other appliances and facilities involved in the kitchen must be identified and distinguished strictly according to colors. The tools for cutting and blending animal food raw materials shall be marked in red; The tools for cutting and blending raw materials of aquatic products shall be marked in blue; Plant food raw materials cutting and blending tools adopt green logo; Cooked food cutting and matching tools are marked with white. Use a red rag in the roughing room; Use a blue rag in the cooking room; Use a green rag in the pastry room and a white rag in the special room.

11. A sufficient number of storage racks should be set in the warehouse, and their structures and positions can make the stored food and articles leave the wall and the ground, and the distance from the ground should be more than 11cm, and the distance from the wall should be more than 11cm;

11. In the storage location of bulk food (except edible agricultural products), the name, production date or production batch number, service life and other contents of the food should be marked, and it should be stored in a closed container;

12. The procurement, storage, use and records of food additives meet the requirements;

13. Equipment or facilities for disinfection, changing clothes, washing hands, lighting, ventilation, antisepsis, pest control, washing, waste water treatment and garbage and waste storage that are suitable for the variety and quantity of food handled;

14. Each special room and special operation area shall be clearly marked to indicate its purpose;

15. Set up a food raw material cleaning pool according to the variety and scale of processing, and ensure that animal food, plant food and aquatic products are cleaned separately, and there are obvious signs to indicate their uses;

16. If chemical disinfection is adopted, three special pools shall be set up, with obvious signs indicating their purposes;

17. The containers containing seasonings should be kept clean, stamped after use, and marked with the production date, shelf life and other contents marked on the labels of prepackaged seasonings;

18. Dust-proof, fly-proof and rat-proof measures meet the requirements of relevant regulations;

19. The cleaning tools should be cleaned in the pool with special cleaning tools. The pool is clearly marked, and the cleaning tools should be stored in an independent compartment, area or facility.

21. Strictly control the storage environment temperature of frozen and refrigerated food, and check and record it regularly.

(3) cleaning (removing garbage and beautifying the environment). Divide the cleaning area of the place, formulate the food safety cleaning system, and clarify the people; Check and record the cleaning status regularly every day to ensure that the cleaning is up to standard. The environment of the processing place is clean, tidy and free of water; There is no garbage, pollution, fading, peeling, oil stain and rust in the workplace; Employees are aware of the contents of cleaning standards; Positioning and cleaning of cleaning tools such as processing and production areas and dining areas; Regular maintenance of food processing, storage and other facilities and equipment; Regularly clean and check thermal insulation facilities and cold storage and freezing facilities; The ground and the surrounding kicking corners are clean, showing their true colors without dust and stains; The windowsill is free of sundries, stains and water marks; Screen windows and ventilation facilities are cleaned; Indoor walls are free from pollution, peeling and cobwebs; The ceiling of the processing and production area and food warehouse is clean and free from mildew; Windows, doors, glass and screens are complete, and there is no shortage or damage; Oil fume exhaust facilities and drainage facilities shall be cleaned regularly; The kitchen trash can shall be sealed, and the domestic garbage shall be removed in time to keep the outside of the trash can clean.

(4) clean (clean the environment, carry it out to the end). On the basis of sorting, rectifying and cleaning, all requirements will be institutionalized, and the unqualified cases will be handled according to the requirements, so as to maintain and consolidate the results of sorting, rectifying and cleaning, so that employees can work in a clean and hygienic environment and consumers can eat in a clean and hygienic environment. Keep the workplace clean and tidy at all times; Kanban is not damaged, dirty or out of date; The food processing area and dining area shall be kept clean at any time, and the passage shall be free of sundries and jams; No personal items are placed in the processing and production area.

(5) literacy (forming habits and educating people in the environment). According to the requirements of 6S management, the management contents will be institutionalized and publicized, and employees will be reminded to abide by the standards at all times to achieve clear, transparent and standardized management. Employees should wear clean work clothes, working caps and masks as required; Fill in the records of food safety self-inspection, tableware disinfection, food sample retention and refrigeration temperature carefully, timely, clearly and effectively; Processing tools and equipment shall be put back to the specified area for storage after use; Suspend the use of equipment and articles in an orderly manner, and maintain them effectively; Regularly organize employees' food safety 6S management knowledge and operation skills training, organize regular inspection and assessment, supervise and urge rectification, strictly reward and punish, and implement 6S management into employees' daily work to form a habit.

(6) safety (food safety, eliminating hidden dangers). Strengthen food safety training for employees, with training records and assessment items and contents; Use the "Yu Shi Assessment APP" for learning and assessment; Implement the system of claiming certificates and tickets for food procurement and fulfill the obligation of food incoming inspection; Establish and use food traceability system and implement the work of one dish and one yard, and relevant employees can operate skillfully; Employees shall have regular health check-ups, implement the exhibition check-up system, and be transferred from their posts in case of physical abnormality; Refrigerated and frozen foods are stored as required, and the processing process is carried out in strict accordance with the Code; Strengthen the awareness of food responsibility and implement the main responsibility of food safety.