Hygienic management system of collective canteen

1. Establish and improve the health management organization and health file management system.

1. 1 The canteen can only be operated after obtaining the hygiene license. Those who have not obtained the hygiene license shall not engage in catering business activities.

1.2 The legal representative or person in charge of the unit is the person in charge of food hygiene and safety, and is fully responsible for the food hygiene and safety of the collective canteen of the unit.

1.3 The unit shall set up a full-time or part-time health administrator to be responsible for the daily food hygiene management and health file management in the canteen.

1.4 files should be sorted out once a year. The contents of the archives include the basic materials for applying for hygiene license, hygiene management organization, various systems, various hygiene inspection records, personal health certificates, hygiene knowledge training certificates, information on claiming certificates of food raw materials and related articles, self-inspection records of tableware disinfection, inspection reports, etc.

2. Strictly manage employee health.

2. 1 employees must go to the physical examination unit determined by the health administrative department for physical examination before taking up their posts, and can only take up their posts after obtaining a health certificate. Found dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene should be transferred in time. Annual physical examination of employees 1.

2.2 Do a good job in health knowledge training for employees. You must obtain a certificate of health knowledge training before taking up your post. Staff health knowledge training is repeated every 2 years 1 time.

2.3 Strictly implement the Hygiene Management System for Employees in Food Production and Marketing in Guangzhou, establish the hygiene management system for employees in this canteen, and strengthen personnel management.

3. Implement a health check-up system, check frequently and ensure health.

3. 1 Health management personnel conduct health check-ups every day; The management department shall conduct hygiene inspection once a week; The person in charge of the unit shall organize a health examination once a month. All kinds of inspections should have inspection records, and there should be records of improvement and rewards and punishments when serious problems are found.

3.2 The inspection contents include all kinds of protective facilities, equipment and tools for transporting food during food processing, storage and sales, as well as facilities such as cold storage, freezing and tableware washing. Damage shall be maintained and recorded.

4. Establish and improve the health system of food procurement and acceptance to ensure good food procurement.

4. 1 The purchased food raw materials and finished products must be normal in color, fragrance, taste and shape, and do not purchase spoiled, moldy and other foods that do not meet the hygiene standards.

4.2 Purchasing meat products must obtain health inspection certificate; When buying packaged food, the trademark should contain the product name, factory name, address, production date, shelf life (shelf life) and other contents; To purchase food such as alcohol, canned food, beverages, dairy products and condiments, you should ask the supplier for the inspection certificate or inspection list of this batch; Imported food purchased must be marked in Chinese.

5. Establish and improve the food storage hygiene system to ensure food quality.

5. 1 The food warehouse should be dedicated, and equipped with rat-proof, fly-proof, moisture-proof, mildew-proof and ventilation facilities that can be used normally. Food should be classified, put on shelves and stored off the ground. All kinds of food should be marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

5.2 There should be a special person to register the food in and out of the warehouse, and an account system should be established. Do food in and out, first in and first out; It is necessary to check the warehouse regularly to prevent food from being out of date, deteriorating, mildewed and breeding, and clean up food that does not meet the hygiene requirements in time.

5.3 Finished food, semi-finished food and food raw materials should be stored separately, and food should not be mixed with drugs, sundries and other items.

5.4 Refrigerators, freezers, refrigeration equipment and temperature control facilities must operate normally. Refrigeration equipment and facilities shall be free from dripping water and the frost thickness shall not exceed 1cm. The freezing temperature must be lower than-18℃, and the refrigeration temperature must be kept at 0- 10℃.

6. Do a good job in rough machining hygiene management and ensure good food screening.

6. 1 The canteen should be equipped with a special primary (coarse) processing site, and the cleaning pool should be separated from meat dishes with obvious signs. Raw materials for processed food should be put into clean containers (impermeable containers should be used for meat, poultry and fish), and there are cleaning and fresh-keeping facilities. Dust-proof and fly-proof facilities in the processing place are complete and in normal use.

6.2 The cleaning, thawing, cutting, blending, processing and other processes in the initial (rough) processing must be reasonable, and each process must be operated in strict accordance with the operating procedures and hygiene requirements to ensure that the food is not contaminated.

6.3 Processed meat must be bloodless, hairless, dirty and odorless; Aquatic products have no scales and internal organs; Vegetables and fruits must be free of sediment, sundries and insects. Vegetables and fruits must be soaked for half an hour when they are processed.

7. Do a good job in the health management of processing and production process to ensure the health and safety of products.

7. 1 Do not choose, mix, cook or sell spoiled, toxic and harmful food.

7.2 Block food must be fully heated, cooked and thoroughly cooked to prevent external cooking and endogenous production; The central temperature of food must be higher than 70℃.

7.3 overnight, separate meals and purchased cooked food should be thoroughly heated before serving. Often stir-fry and cook.

7.4 After the work, cover the seasoning, and clean the tools, containers, kitchen tops and bottoms, and the ground walls.

7.5 Raw materials for making cold salad, braised pork in sauce and snacks should be quantified by sales volume. Food additives should be used as little as possible. When making food additives, we must strictly implement the national hygiene standards for the use of food additives.

8. Strengthen the hygiene management of food sales rooms and other functional rooms, control products well and prevent food poisoning.

8. 1 The rice selling room and other functional rooms (including cold dish room, cold meat room, cooked food room and flower decoration room, hereinafter referred to as special rooms) must have special rooms, rice sellers, tools and containers, cold storage facilities and hand washing facilities.

8.2 Special rooms and food outlets shall be clean, and sundries shall not be piled up. Can only store food and necessary utensils and tools for direct entrance.

8.3 The special room is equipped with pre-entrance room, 1 non-manual faucet and 65438 special basin for hand washing and disinfection. The special room is equipped with pedal dirt container, ultraviolet germicidal lamp, ventilation, exhaust and air conditioning system, so that there are no flies indoors and the indoor temperature is kept below 25℃.

8.4 In the special room, irradiate the air with ultraviolet light for 30 minutes before the handover to disinfect the air; Tools, stickers, containers, rags and weighing instruments should be cleaned and disinfected before each use; The surface, bottom and edges of the patch should be kept clean.

The use of food packaging materials meets the hygiene requirements.

8.5 The staff shall wear clean work clothes and masks, maintain personal hygiene, and wash hands and disinfect before operation. The sales area should be set according to the principles of "separation of food supply" and "separation of raw and cooked food", and the sales of food must be "separation of money and goods".

8.6 Foods that are not directly imported, foods that need to be reprocessed and other articles shall not be stored in special rooms.

8.7 The prepared cold dishes should be used up as much as possible, and the rest needed should be stored in a special refrigerator for refrigeration or freezing. Cooked food that is not sold out within one meal (day) shall be stored in the cold storage at 0- 10℃ or heated to above 60℃. Reheat as required before eating.

9. Tableware utensils must be cleaned and disinfected to prevent cross-contamination.

9. 1 There must be a special room for cleaning and disinfection of tableware and utensils, with a special person in charge and sufficient turnover of tableware. Cleaning and disinfection must be one scraping, two washing, three flushing, four disinfection and five cleaning.

First scraping: pour the food left on the tableware into the trash can and scrape it clean; Second washing: clean the scraped tableware with detergent water or 2% hot alkaline water. Three flushes: Wash the washed tableware with running water to remove the detergent or lye left on the tableware. Disinfection: Disinfect the washed tableware as required. Cleaning: put the disinfected tableware into a clean tableware cleaning cabinet with doors.

9.2 Common tableware disinfection methods:

9.2. 1 Boil, steam sterilize and keep 100℃ 10 minute.

9.2.2 Generally, far infrared disinfection will control the temperature at 65438 020℃ for 65438 05-20 minutes.

9.2.3 Generally, the water temperature of dishwasher disinfection is controlled at 85℃, and the washing and disinfection lasts for more than 40 seconds.

9.2.4 Disinfectants, such as chlorine-containing preparations, generally use available chlorine at a concentration of 250mg/L, and all appliances shall be immersed in this liquid for more than 5 minutes. Disinfectant must meet the hygiene requirements, with approval number and shelf life.

9.3 Sensory indicators of tableware after disinfection must meet the hygiene requirements: after physical disinfection (including steam and other thermal disinfection), tableware must have a smooth surface, without oil stains, water stains and peculiar smell; Chemical (drug) disinfection: the surface of tableware must be free of foam, detergent smell and insoluble attachments.

9.4 Cleaning cabinets must be dedicated, clean, airtight and clearly marked, and cleaned and disinfected before use every day. There are no sundries in the cleaning cabinet, and there are no traces of cockroaches and mice. Disinfected and unsterilized tableware cannot be mixed.

10. Pay attention to keep the indoor and outdoor environment clean and establish the environmental sanitation management system.

10. 1 The environment inside and outside the kitchen is clean and tidy, with smooth water supply and drainage and no water accumulation. Waste containers must be closed and clean; Set a closed container that can hold a meal of garbage to ensure that the shift is clean; The ground, sewers, walls, ceilings, doors and windows should be kept clean and intact; Smoke exhaust facilities are free of oil scale deposition and oil droplets.

10.2 Conduct pest control regularly to prevent the breeding of pests. Insect control cannot be carried out during the food processing operation, and protective measures should be taken for all kinds of foods (including raw materials) during the implementation.

10.3 pesticides should be used by special personnel in accordance with the prescribed methods of use; Do not pollute food, food contact surface and packaging materials when using, and thoroughly clean all equipment, tools and containers after using.

10.4 Rats, cockroaches and other harmful pests should be killed immediately. When rat holes and cockroach breeding holes are found, they should be immediately dosed, cleaned and blocked with hard objects. Doors of operation room and warehouse should be equipped with rat-proof boards with a height of 50 cm, smooth surface and tight door frame and bottom.

10.5 Three-proof facilities are effective: screen doors, screens or curtains, metal rat-proof boards, rat-proof grids and other facilities can effectively prevent flies, rats and dust.

10.6 Waste oils and fats should be recovered by a professional company, and a contract that "waste oils and fats cannot be used for food processing" should be signed with this company.