1, Hygienic management of cookware in canteen
Dining utensils in the canteen should be used separately from raw and cooked, clearly marked, stored in a fixed position and washed after use. Reusable drinking utensils, tableware and containers for holding food directly must be cleaned and disinfected before use. Commonly used disinfection methods are: heating disinfection, drug disinfection and boiling water disinfection.
2, canteen food procurement management
Canteen procurement personnel should strictly control the procurement of food, and must not purchase foods that may be harmful to human health, such as corruption, rancidity, mildew, filth, foreign bodies, abnormal official behavior, and exceeding the shelf life.
3, canteen environmental sanitation management
Doors, windows, tables, chairs, floors and dados in dining rooms and tea rooms should be clean and tidy. Wash the sink in time after meals to keep the dining table clean. All kinds of drinking utensils, tableware and mechanical equipment must be cleaned immediately after use and packed neatly. The ditches around the canteen are clear, the environment is clean and tidy, and there is no garbage and no breeding ground for mosquitoes and flies.
Job responsibilities of school canteen staff
1, processed food should be cleaned before quality inspection, and spoiled, poisonous, moth-eaten, adulterated, toxic and harmful food should not be processed.
2. Vegetables must be soaked first, and then operated in the order of "one pick, two washes and three cuts". After washing, there is no sediment and weeds.
3. Animal food and plant food should be washed in separate pools, aquatic products should be washed in special pools, and the shells of eggs should be cleaned before use and disinfected if necessary.
4 containers of animal food, plant food and aquatic products should be washed and used separately after use.
5. Clean food is not put on the ground.
6. After each meal is processed, the floor, pool, processing table, tools, containers, etc. should be cleaned and cleaned in time.