I. Food Hygiene Laws, Regulations and Standards

1. Understand what food hygiene laws and regulations need to be complied with by the catering industry and canteens in Beijing at present.

2, grasp the definition of food, food additives, nutritional fortification.

3, grasp the food production and management process must comply with the health requirements.

4, grasp the scope of prohibited food production and management.

5, familiar with the production and use of food additives and health requirements.

6, grasp the shaped packaging food packaging labeling requirements.

7, understanding of the health sector has caused food poisoning accidents or evidence that may lead to food poisoning accidents, can be taken to the food production and operation of temporary control measures.

8. Understand the significance and characteristics of the Code of Hygienic Practice for Catering and Collective Meal Delivery Units.

9, grasp the "catering industry and collective meal distribution unit health norms" of the scope of application.

10, master the "catering industry and collective meal distribution unit health norms" in the meaning of the main terms.

11, to understand the location of the catering industry health requirements.

12, master the catering industry building structure, place settings, layout, separation, area of health requirements.

13, grasp the catering industry, food storage, special rooms, hand washing and disinfection, cleaning and disinfection of food and beverage facilities health requirements.

14, familiar with the catering industry water supply, ventilation and smoke exhaust, waste storage, lighting, dust and rodent pest control health requirements.

15, familiar with the catering industry equipment and tools health requirements.

16, understanding of the development and implementation of processing procedures in the catering industry.

17, mastering the catering industry raw material procurement, storage, cooking, cold dish preparation, laminating operations, raw seafood processing, meal preparation and serving, tableware, collective meal distribution health requirements.

18, familiar with the catering industry roughing and cutting, freshly squeezed fruit and vegetable juice and fruit platter production, dim sum processing, barbecue processing, food reheating health requirements.

19, familiar with the catering industry health management organization and personnel requirements.

20, master the food hygiene manager of the catering industry food hygiene requirements.

21, familiar with the catering industry food hygiene education and training requirements.

22, master the requirements of internal hygiene management in the catering industry.

23, familiar with the requirements of environmental hygiene management in the catering industry.

24, familiar with the requirements of hygiene management of premises and facilities in the catering industry.

25, familiar with the catering industry's equipment and tools hygiene management requirements.

26, familiar with the cleaning and disinfection hygiene management requirements of the catering industry.

27, familiar with the catering industry pesticides, rodenticides, cleaning agents, disinfectants and toxic and harmful substances management requirements.

28, familiar with the management requirements of food additives in the catering industry.

29, familiar with the catering industry's sampling requirements.

30, understand the complaint management requirements of the catering industry.

31, master the record management requirements of the catering industry.

32, master the health management requirements of employees.

33. Familiarize with the requirements of practitioner training.

34, master practitioners of personal hygiene requirements.

35, familiar with the practitioners of work clothing management requirements.

36, master the catering industry commonly used health standards, such as "Fresh and Frozen Livestock Health Standards (GB2707-2005)", "General Principles for the Labeling of Prepackaged Foods (GB7718-2004)", "Food Additives Health Standards (GB2760)", "Food and Drinking Ware Disinfection Sanitation Standards (GB14934)", "food tools, equipment, with the detergent hygiene standards (GB14930.1)", "food tools, equipment with washing and disinfectant health standards (GB14930.2)" and so on.

Basic knowledge of food hygiene

1, familiar with the definition and classification of the catering industry.

2, grasp the three basic conditions that food must have.

3, familiar with the classification of hazards in food.4

4, master the growth and reproduction of common pathogenic microorganisms affecting factors.

5, master the definition and hygienic significance of bacterial contamination indicators in food.

6, mastering the common bacterial hazards in catering enterprises and their control measures.

7, mastery of common viral hazards in the catering industry and control measures.

8, mastery of common parasitic hazards and control in the catering industry.

9, master the catering industry in the common mold and its toxin hazards and control.

10, master the catering industry common natural toxins and control measures.

11, master artificially added chemical additives hazards and control measures.

12, master the environmental pollution or occasionally into the food chemical substance hazards and control.

13, familiar with common physical hazards and control measures.

Three, food hygiene management knowledge

1, understand the characteristics of the catering industry, such as processing and production and consumption methods.

2, understand the main problems faced by the catering industry health.

3. To understand the main causes of food poisoning in the catering industry is more concentrated.

4, to understand the current situation of food hygiene management in the catering industry.

5, understanding of food hygiene supervision quantitative grading management system introduced the background and significance.

6, familiar with the food hygiene supervision quantitative grading management of the core concept, content and main features.

7, grasp the meaning of the quantitative grading management of food hygiene supervision in the four hygiene levels.

8, familiar with the catering industry's own inspection of the relevant content.

Fourth, the prevention and control of food poisoning

1, grasp the definition of food poisoning.

2, grasp the occurrence of food poisoning or suspected food poisoning should be reported to the health department.

3, grasp the cause of food poisoning or evidence that may lead to food poisoning of food production and management units should take measures.

4, grasp the common types of bacterial food poisoning, characteristics and clinical manifestations.

5, master common chemical food poisoning (such as nitrite) and toxic plant and animal food poisoning (such as puffer fish, poisonous mushrooms, lentils, etc.) clinical manifestations.

6, master common bacterial food poisoning preventive measures.

7. To master the preventive measures of common chemical and related animal and plant food poisoning such as nitrite, puffer fish, poisonous mushrooms, lentils and fresh cauliflower