A Complete Collection of Hygienic Management System of Catering Industry \x1d\ 1. Hygienic Management System \x1d\1. The operators of catering industry must obtain a hygiene license before applying for registration with the administrative department for industry and commerce. Those who have not obtained the hygiene license shall not engage in catering business activities. \x1d\2, catering operators must establish and improve the health management system, equipped with full-time or part-time food hygiene management personnel. \x1d\ 3. Restaurant operators shall do a good job in health examination and training of employees according to the relevant provisions of the Food Hygiene Law. \x1d\4. Processing and business premises shall keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. \x1d\5. Various protective facilities and equipment for food processing, storage, sale and display, as well as the tools for transporting food, shall be maintained regularly; Refrigeration, freezing and heat preservation facilities should be cleaned and deodorized regularly, and temperature indicating devices should be checked regularly to ensure normal operation and use. \x1d\6. When restaurant operators find food poisoning or suspected food poisoning accidents, they must immediately report to the administrative department of health, keep the food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and site, and actively cooperate with the administrative department of health to carry out the investigation and handling of food poisoning accidents. \x1d\ II. Procurement and storage of food \x1d\1. The food purchased by canteen operators must meet the relevant national hygiene standards and regulations. It is forbidden to purchase the following foods: \x1d\(1) foods that are toxic, harmful, rotten, rancid, moldy, insect-infested, unclean, mixed with foreign substances or have other abnormal sensory properties; \x1d\(2) Meat food without inspection certificate; \x1d\(3) stereotyped packaged foods that have exceeded the quality guarantee period and other foods that do not meet the food labeling requirements; \x1d\(4) Food provided by food producers and operators without hygiene license. \x1d\2. The tools for transporting food shall be kept clean, and necessary heat preservation equipment shall be provided for transporting frozen food. \x1d\3. Places and equipment for storing food shall be kept clean, free from mildew, rat marks, flies and cockroaches; The warehouse should be well ventilated. It is forbidden to store toxic and harmful articles and personal articles. \x1d\4. Foods that have deteriorated or exceeded the shelf life shall be classified, divided into shelves, separated from the ground and stored regularly. \x1d\ III. Hygienic requirements for food processing \x1d\1. Food processing places shall meet the following requirements: \x1d\ kitchen: \x1d\(1) The minimum usable area shall not be less than 8 square meters; \x1d\(2) A dado made of ceramic tiles or other waterproof, moisture-proof and washable materials with a height of more than 1.5m; \x1d\(3) It should be made of waterproof, moisture-absorbing and washable materials with a certain slope and easy cleaning; \x1d\(4) Adequate lighting, ventilation and smoke exhaust devices and effective fly-proof, dust-proof, rat-proof, sewage discharge and waste storage facilities meeting sanitary requirements. \x1d\ Processing: \x1d\1. Hygienic requirements for processing personnel: \x1d\(1) Wash your hands with flowing clean water after handling food raw materials or before touching directly-eaten food; \x1d\(2) growing nails, applying nail polish and wearing a ring; \x1d\(3) Sneezing, coughing and other behaviors that hinder food hygiene; \x1d\(4) Smoking in food processing and sales places; \x1d\(5) Personnel shall wear clean work clothes; Kitchen operators should wear clean work clothes and hats, and their hair should be cleaned and put in the hat. \x1d\ 2. Processors must carefully check the food to be processed and its raw materials. If it is found that the raw materials are spoiled or other sensory properties are abnormal, they shall not be processed or used. \x1d\ 3. All kinds of food raw materials must be washed before use, and vegetables should be washed separately from meat and aquatic products; Eggs should be cleaned and disinfected before use. \x1d\4. Knives, piers, plates, barrels, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked and used separately, stored in a fixed location, washed after use and kept clean; \x1d\ 5. Foods that need to be cooked and processed should be cooked thoroughly, and the central temperature should not be lower than 71 degrees; Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials. \x1d\ 6. Foods that need to be stored for a long time (more than 2 hours) from cooking to eating should be stored at a temperature higher than 61 degrees or lower than 11 degrees; Cooked products that need to be refrigerated should be refrigerated after cooling. All cooked products that are separated from meals or overnight must be fully reheated before eating. \x1d\ 7. Food additives shall be used in accordance with national hygiene standards and relevant regulations. \x1d\ 8. Cream raw materials should be stored at low temperature; Pastry products containing milk and eggs should be stored and sold at a temperature below 11 degrees or above 61 degrees. \x1d\ IV. Hygiene of tableware \x1d\1. Tableware must be washed and disinfected before use, and meet the relevant national hygiene standards. Disinfected tableware shall not be used. It is forbidden to reuse disposable tableware. \x1d\ 2. There must be a special pool for washing tableware, and it shall not be mixed with other pools for washing vegetables and meat. Detergents and disinfectants used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants for food. \x1d\ 3. Disinfected tableware must be stored in a special cleaning cabinet for tableware. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware cleaning cabinets should be cleaned regularly and kept clean. \x1d\ V. Hygienic requirements for restaurant service and take-away food \x1d\1. Restaurants should be kept clean and tidy, and the floor should not be cleaned after the tableware is set or when customers have a meal. If the tableware has not been used after the meal, it should be recycled and cleaned. \x1d\ 2. When it is discovered or told by customers that the food provided is indeed abnormal in sensory properties or suspicious deterioration, the restaurant service personnel shall immediately replace the food and inform the relevant food preparation personnel at the same time. Meal preparation personnel shall immediately check the replaced food and similar food, and make corresponding treatment to ensure the safety and hygiene of meals. \x1d\ 3. When selling food for direct import, special tools shall be used to sort and deliver the food. Special tools should be positioned and placed, and goods should be separated to prevent pollution. \x1d\ 4. Seasonings for customers to take by themselves shall meet the requirements of corresponding food hygiene standards. \x1d\ 5. The packaging and transportation of take-away food shall meet the relevant hygiene requirements, and indicate the production time and shelf life. It is forbidden to sell and distribute foods that have exceeded the shelf life or are spoiled. \x1d\ VI. Other \x1d\1. The following terms mean: \x1d\ Catering industry: refers to the food production and operation industry that provides consumers with food (including drinks), consumption places and facilities by means of instant processing, commercial sales and service labor. \x1d\ Kitchen: refers to the place where food is cut and cooked. \x1d\ Cold dish: Also known as cold meat and cold dish, it refers to a dish that is simply prepared and put into a plate after cooked or pickled, and generally can be eaten without heating. \x1d\ Cold dish room: refers to the operation room for processing and making cold dishes. \x1d\ raw materials: refers to all edible substances and materials used for further cooking and processing to make food. \x1d\ semi-finished products: refers to the raw materials of food that need further processing after preliminary or partial processing. \x1d\ Finished product: refers to the food that can be eaten directly after being processed or sold. \x1d\ cold storage: refers to the process of storing food at a lower temperature above freezing point for the needs of preservation and antisepsis, and the temperature of cold storage is generally between 1 and 11 degrees. \x1d\ freezing: refers to the storage process of keeping food or raw materials in a frozen state by keeping them below freezing temperature. The temperature used for freezing is generally between-21℃ and-1℃. \x1d\ Center temperature: refers to the temperature at the center of liquid food or food raw materials stored in blocks or containers; The central temperature can be measured by a central thermometer. \x1d\ Hygiene and safety management system of catering units \x1d\ 1. The catering industry must hold a valid hygiene license, which shall be inspected and replaced in time upon expiration. \x1d\ II. Employees shall undergo health examination on schedule as required, receive regular training on health knowledge, and hold certificates. \x1d\ III. Employees must wear clean work clothes, masks and hair caps at work, and insist on cleaning and disinfection once a day. Personal hygiene is "four diligence". It is forbidden to wash clothes and things in the operation room. \x1d\ IV. Keep the indoor and outdoor environment neat, clean and free of sundries, and the indoor floor clean, free of grease and peculiar smell. Cover the trash can and remove it in time. \x1d\ 5. The facilities for preventing flies, dust and rats are complete, and there are no flies, rats and cockroaches indoors. \x1d\ VI. All kinds of tools, containers and machinery shall be stored in a fixed position and washed in time after use, so as to achieve the true colors; All kinds of dust-proof cloth are clean and marked with positive and negative marks. \x1d\ VII. Do not make cold meat food. Meat and protein foods should be kept for 48 hours. \x1d\ VIII. All kinds of food utensils should be cooked separately and clearly marked. Caidun and chopping block should be washed clean and stored vertically. All sides should be clean and things should see their true colors. \x1d\ IX. Do not purchase or process spoiled, deteriorated, moldy, moth-eaten, adulterated, incompletely labeled and expired foods. Purchasing food from formal channels is relatively fixed in stores. \x1d\ X. Food additives that meet the national hygiene standards must be purchased and used. \x1d\ XI. The food in the warehouse shall be put on the shelves by classification, and the partition wall shall be off the ground to prevent rats and damp, and shall not be mixed. The storage method of refrigerated food is correct and hygienic. It is forbidden to store toxic substances and sundries. \x1d\ Health check-up and health knowledge training system for employees \x1d\ 1. Employees in catering units must undergo health check-up and health knowledge training. The health administrative department will issue a "Health Certificate for Food Hygiene Employees" and a "Knowledge Training Certificate for Food Hygiene Employees" before they can take up their posts. \x1d\ II. Employees in catering units shall have a physical examination once a year, and those who are found to have digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene must stop working in the canteen. \x1d\ III. Employees in catering units should maintain good personal hygiene, observe the "May 4th Movement", take a bath frequently, change their work clothes frequently, have their hair cut frequently and cut their nails frequently. \x1d\ IV. Employees of catering units should be familiar with the operating procedures of this post and abide by the health system of this post. \x1d\ 5. Employees in catering units should actively participate in various health knowledge learning and training organized by the health department, the superior competent department and the unit, enhance their health knowledge, master and understand various national and local health laws and regulations, and be a model of knowing and abiding by the law. \x1d\ dining room warehousing system \x1d\ 1. All items purchased in the dining room must strictly go through warehousing and warehousing procedures and be signed by both parties. \x1d\ II. The storekeeper (inspector) shall inspect the quality of the purchased products, check the quantity, and prevent the procurement and warehousing of inferior, deteriorated and expired foods. \x1d\ III. The food taken out by the staff (the goods picker) shall be inspected, and the quantity shall be checked, so as to prevent the inferior, spoiled and expired food from leaving the warehouse and eating. \x1d\ IV. Both the storekeeper (inspector) and the purchaser (picker) should sign the receipt (delivery). \x1d\ 5. Strengthen the management of the canteen warehouse, and do a good job in fire prevention, theft prevention, moisture prevention, rat prevention and food poisoning prevention. \x1d\ VI. Reasonably arrange the quantity of food in and out of the warehouse, moderately maintain the inventory, strengthen inspection, and put an end to all unsafe and wasteful phenomena. \x1d\ \x1d\ Food certification and procurement system \x1d\ 1. The buyer can only take up his post after passing the health examination and health knowledge training. \x1d\ Second, the buyer must have a certain knowledge of identifying fake and shoddy food and raw materials. \x1d\ III. Plan to purchase food and raw materials. \x1d\ IV. When purchasing, put forward quality requirements to the supplier and check the food quality. \x1d\ V. When purchasing meat, alcohol, beverages, dairy products, condiments, etc., ask the supplier for the inspection certificate or inspection report of the same batch of products. \x1d\ VI. The purchased raw materials must be fresh, clean and conform to the hygiene standards and relevant regulations. \x1d\ VII. Do not purchase: foods that are rotten, moldy, rancid, insect-eaten, toxic, harmful, unclean, adulterated, mixed with foreign substances or other sensory properties are abnormal; Meat food, dairy products, condiments, alcohol, beverages, etc. without inspection certificate; Shaped packaged food that exceeds the shelf life and other foods that do not meet the food labeling requirements. \x1d\ VIII. Strictly implement the system of purchasing and transporting food and raw materials to prevent food pollution. \x1d\ food and raw material acceptance system \ x1d \ x1d \ 1. The canteen shall have full-time or part-time food and raw material inspectors. \x1d\ II. Check and accept food and raw materials, and make records on quantity, quality, toxic and harmful food treatment, etc. \x1d\ III. Check whether the purchased food raw materials have product certificate or quarantine and inspection certificate, and make records. \x1d\ IV. Do not sign for food that is spoiled, moldy, insect-borne, toxic, harmful, adulterated and beyond the shelf life. \x1d\ 5. Only qualified food and raw materials can be handed over to the warehouse keeper. \x1d\ VI. Acceptance records shall be properly kept for inspection. \x1d\ canteen warehouse storage system \x1d\ 1. The warehouse keeper must go to work after passing the health examination and health knowledge training. \x1d\ 2. The quantity, quality, import and delivery of food should be registered, first in first out. Food with signs of expiration and deterioration shall be reported in time and destroyed and disposed of. \x1d\ III. Packaged food shall be put on shelves according to categories and varieties, and the food quality and purchase date shall be indicated on the list; The placement of goods meets the relevant requirements; The storage container of bulk food shall be stamped and marked with the name of the food. \x1d\ IV. Perishable foods such as meat and eggs shall be refrigerated or frozen in accordance with regulations and kept at a specified temperature. \x1d\ 5. Food and non-food shall not be mixed, and personal articles and other sundries shall not be stored in the warehouse. \x1d\ VI. Strictly prevent rats, insects, flies and cockroaches from polluting food and raw materials. \x1d\ VII. The warehouse often opens the window for ventilation to keep the warehouse room clean and tidy. \x1d\ VIII. Standardization of warehouse storage. Warehouse keepers must learn and master the knowledge of food preservation and commodities. \x1d\