The kitchen pool of the catering license must have more than three signs: vegetables, meat and seafood.

Restaurant hygiene management system

1. The ordering hall and private room should be kept clean, and the floor should not be cleaned after the tableware is set or when customers eat. Unused tableware after meal time should be recycled and cleaned.

2. When the provided food is discovered or informed by the customer that its sensory characteristics are abnormal or deteriorated, the restaurant service personnel shall immediately replace the food and notify the relevant food preparation personnel. Food preparation personnel should immediately check the replaced food and similar food and make corresponding treatment to ensure food safety and hygiene.

3. Sales of direct food should use special tools. Special tools should be used after disinfection and stored in a fixed place. We should separate the payment for goods to prevent pollution.

4. The condiments obtained by customers should meet the corresponding food hygiene standards and requirements.

5. Disinfected tableware must be used, and unsterilized tableware should not be placed on the dining table.

6. Clean and disinfect the table seasoning, toothpicks, napkins and tea in time.

7. Don't touch the food with your fingers when serving, don't touch the customer's tableware with shared tools, and pass the small towel with a fixture. After use, it should be cleaned and disinfected in time, the used tableware should be taken back in time, and the countertop should be wiped clean.

8. After work, clean the countertops, tables, chairs and floors and keep them clean and tidy. Food raw material procurement claim system 1, buyers should seriously study the food procurement claim management system, and be familiar with and master the requirements of food raw material procurement claim.