Five key points of food safety production in catering service

1, keep it clean. 2, raw and cooked separately. 3, cooked. 4. Keep food at a safe temperature. 5. Use safe water and food raw materials.

Main links in the production of catering food:

First, ensure the freshness and safety of raw materials to be processed, and avoid using raw materials that cannot be guaranteed to be safe due to improper procurement or preservation.

Second, in the choice of taste and safety, we must pay attention to safety first, and choose appropriate processing methods, such as hot frying is safer than cold mixing vegetables. Foods that need to be cooked and processed should be cooked to ensure that the central temperature of the food is not lower than 70℃.

Third, there should be a sense of avoiding cross-contamination in the whole process. For example, in the process of rough machining, meat and poultry should be washed separately from aquatic products, fruits and vegetables, and processing tools such as chopping boards should not be mixed.

Four, processed food or surplus food should be placed at a temperature below 10℃ or above 60℃ according to its characteristics, in order to inhibit the reproduction of harmful microorganisms. Control the time from processing to supply within 2 hours. When the surplus food is reprocessed, we should pay attention to check whether it is spoiled and ensure adequate heating.