Hotel Hygiene Management System

I. Purpose

This regulation is formulated to improve the quality of hotel hygiene management and provide customers with a fresh, clean and hygienic consumption environment.

2. Contents

1. Hygiene management includes three aspects: personal hygiene management, articles and equipment hygiene management and food hygiene management.

2. Personnel at all levels are responsible for keeping their work areas clean and cleaning up. Managers are jointly and severally responsible for the health work at lower levels.

3. Professional cleaning departments and personnel carry out professional cleaning and management of the areas and work items they are responsible for. Mainly refers to the public * * * health and cleanliness, the catering department, the kitchen and chef, the medical department and its personnel.

4. Personal hygiene management standard:

(1) gfd of employees and personal hygiene.

(2) master the necessary health knowledge.

(3) physical and mental health, must hold a "health certificate".

5. For food hygiene management standards, please refer to the Management Regulations on Hotel Food Hygiene.

6. Hygienic management standard for articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order.

7. Health inspection is conducted in accordance with the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, with routine inspection, special inspection, unannounced inspection and unannounced visit. For the problems detected, the responsibility shall be investigated and punished according to the standards.

III. Assessment

1. Articles, facilities and equipment shall be flat, bright, free of peculiar smell, damage and scratches, and placed in an orderly manner, otherwise, punishment shall be given according to the seriousness of the circumstances and the impact caused.

(1) For minor hygiene problems such as wool, floating ash, water stains and paper scraps, a penalty of 1.1-1.5 yuan will be given for each place.

(2) For hygiene problems such as dust accumulation, stains, oil stains, large sundries, hair and wrinkles, a penalty of 1.5-2 yuan will be given for each place.

(3) For environmental sanitation problems such as dirt, foreign bodies, cracks, damage, untidy arrangement, dislocation, falling off, lack of articles, odor, etc., 2-5 yuan will be given for each place.

2. In case of periodic cleaning work, 1 yuan will be punished for failing to clean up due to the expiration, which will affect the consumption of the guests or be proposed by the guests. As appropriate, the responsible department will be given a warning or the responsible person will be punished negligently.

3. Those who violate the regulations on personal hygiene and food hygiene shall be punished according to the relevant hotel regulations.

iv. these provisions shall be implemented as of the date of issuance.

regulations on the management of hotel food hygiene

1. These regulations are formulated for the purpose of strengthening hotel management, strictly implementing the Food Hygiene Law and ensuring the cleanliness and hygiene of hotel food processing.

II. Contents

(1) Basic guarantee of food hygiene

1. The places where food is produced, processed, stored, transported and sold and the surrounding environment must be clean and hygienic, and good measures should be taken to prevent flies, rats, dust and other pollution.

2, food practitioners must hold a health certificate. Anyone who suffers from boils, suppurative wounds (especially finger cuts) and intestinal diseases or health carriers that may cause food poisoning are not allowed to engage in the processing of imported food.

3, food practitioners should pay attention to personal hygiene. Wear overalls and hats on duty and keep them clean; Wash your hands, take a bath, cut your nails, wash clothes and bedding, and change your work clothes and hats frequently; Wash hands and disinfect before and after work.

(2) Measures to prevent bacterial food poisoning

1. The raw materials for processing food and meals must be fresh, and it is forbidden to use livestock and poultry meat, dead clams, dead scallops and their products that have died of illness, poisoning or unknown causes; Do not use deteriorated raw materials; Don't buy or sell rotten food.

2. Prevent cross-contamination of food. Raw and cooked foods should be strictly processed separately; Tools such as knives, plates, piers, cookers and rags used for processing raw and cooked foods and containers such as baskets, pots, plates, barrels and bowls should be strictly separated. Perform "raw and cooked isolation; The finished product is isolated from the semi-finished product; Food is separated from sundries; The "four isolation" system in which food is isolated from natural ice. It is forbidden to mix raw and cooked foods, finished products and semi-finished products, and seafood and meat. When processing raw seafood, we must prevent raw seafood and its processing knives and containers from polluting other foods and utensils. Tools, containers and arms of processing personnel used for processing seafood should be washed and disinfected in time for 5 minutes. Cold salad must be processed in a special cold spell room. Set up special refrigerators, knives, containers, utensils, rags, equipped with running water hand washing disinfection, air sterilization facilities. The ultraviolet lamp should be hung 1.5-2 meters above the workbench. Non-cold spell room personnel are not allowed to enter casually, and unwashed fruits, vegetables, raw fish, raw meat and other sundries are not allowed to be stored in the cold spell room.

3. All containers, such as pots, plates, bowls, etc., containing food must be washed before use, boiled with boiling water for 3-5 minutes, or steamed in a steam sterilizer for 15-21 minutes. If it is not heat-resistant, it can be disinfected with drugs, but the residual drugs must be washed with water. Kitchen vegetable piers should be scraped with each use and sterilized. When not in use, it must be thoroughly cleaned and placed in the designated location. Employees who come into contact with food must wash their hands with soap before processing and rinse them with running water. Cooked food room countertops, faucet switches, cold spell room handles and refrigerator door handles, etc., should be disinfected regularly; Direct contact with pollutants must be disinfected immediately; Add plastic wrap when storing cooked food knives.

4. Cooked food must be cooked and fried thoroughly before being processed and eaten, and thoroughly sterilized, so as to prevent it from being cooked internally and cooked externally. Boil eggs for 8 minutes and duck eggs for 11 minutes. The heating temperature and time of all kinds of seafood and meat products must ensure their protein solidification.

5. Cooked food should be stored at low temperature for a short time. Hot dishes and sauced meat and ham for making cold dishes must be stored below 11 degrees Celsius. All meals, cooked meat products, cooked seafood, etc. that exceed 4 hours must be returned to the pot for cooking before serving. If you don't know the carrier status of the newly purchased above foods, you should heat and sterilize them before eating.

6. Hot dishes and cold dishes should be served to guests immediately after they are made, and it is forbidden to process them in advance. Foods and cold dishes prepared in large quantities for large meetings should not be stored for more than 1 hours after processing.

(3) Disinfection measures for tableware, cups and other utensils

1. All tableware, cups and other utensils must be disinfected after washing.

2. The disinfection procedure strictly follows the system of "one washing, two brushing, three flushing, four disinfection and five cleaning".

3. When using disinfectant for disinfection, dilute the disinfectant according to the ratio of 1: 211, pour it into the disinfection bucket, and then put the utensils into the disinfection bucket. It is required that the utensils should be completely immersed in water, soaked for 5-11 minutes, then taken out, wiped dry with a disinfectant rag, and put into a cleaning cabinet for cleaning.

4. When using the disinfection cabinet for disinfection, first scrape the residues on the utensils, rinse them with water, then put them into a steamer for high-temperature disinfection (the temperature is not lower than 91 degrees Celsius, and the time is not less than 1.5 minutes), wipe them dry with a disinfection rag, and put them into a cleaning cabinet for cleaning.

(4) Prevention of toxic animal and plant food poisoning

1. Eating puffer fish is prohibited.

2. It is strictly forbidden to use pig thyroid, poisonous mushrooms, Datura flower, germinated potatoes, uncooked beans, beans, moldy beans, lentils, etc., and uncooked and dried fresh daylily.

(5) Prevention of chemical and pesticide poisoning

1. Do not eat nitrite as salt.

2. Fruits, melons and vegetables should be washed repeatedly with water before processing and eating, and peeled foods should be peeled as much as possible.

III. Assessment

1. Anyone who violates these regulations will be given a serious warning from RMB 11 to the responsible department or person; If serious consequences are caused, the responsible person shall be suspended from inspection to dismissal.

2, according to the hotel related penalties.

iv. these provisions shall be implemented as of the date of issuance.