Regulations to Ensure Food Safety\x0d\\\x0d\1, Food Raw Material Procurement Claims System\x0d\1, Purchasers are required to study the relevant laws and regulations carefully, and familiarize themselves with and master the requirements of food raw material procurement claims. \x0d\2, the procurement of food (including finished food products, raw materials and food additives, food containers and packaging materials, food with tools and equipment) should be in accordance with the relevant provisions of the State to obtain from the supplier of the product inspection certificates and laboratory tests, as well as in accordance with the relevant health standards for verification. \x0d\3, the test certificates taken are properly kept by the purchaser for inspection. \x0d\4, food and raw materials that are rotten, adulterated, moldy, insect-ridden, and also poisonous, and not of fresh quality, as well as food products with no place of origin, no factory name, no date of production and no shelf-life, or those that are poorly labeled and have exceeded the shelf-life, shall not be procured. \x0d\5, food supplied by food production operators without health license shall not be procured. \x0d\6, the procurement of dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, cold food products, food additives, and other food products that should be subject to the requirements of the administrative department of health, etc., should be strictly certified. Raw meat, poultry should ask for the veterinary department's quarantine certificate, imported food and its raw materials should ask for the port health supervision department issued by the quarantine certificate of conformity \x0d\7, acceptance officers in the acceptance of food, to check the acceptance of the purchased food oil test certificate, and make a record. \x0d\2, all kinds of food and its raw materials should be categorized, separated and placed neatly. \x0d\3, all kinds of food and its raw materials should be 10 centimeters from the ground, 15 centimeters from the wall stored in the container or shelf. \x0d\4, bulk food should be contained in containers, sealed with lids and labeled. \x0d\5, the warehouse should be frequently ventilated, moisture-proof, anticorrosive, keep the room dry and clean. \x0d\6, warehouse doors, windows rodent-proof facilities are often checked to ensure that the function is intact. \x0d\7, set up a person responsible for the management of the warehouse, and establish a sound procurement, acceptance, issuance of registration management system. \x0d\8, the warehouse food and its raw materials should be frequently checked, as well as found and cleaned up expired, spoiled food and its raw materials. \x0d\3, food storage system \x0d\1, food warehouses must be kept dry, no leakage of rain, no seepage, to rodent-proof and mildew-proof, and strict control over the amount of stock. \x0d\2, the purchased vegetables must be eaten on the same day, not every other day. Vegetables purchased back must be spread on the shelves to prevent smothering. \x0d\3, food is categorized and stored in accordance with the principle of first-in-first-out, raw and cooked separately, and is clearly marked. \x0d\4, fish, meat, eggs and poultry purchased, in addition to the current meal, should be stored in the refrigerator, the freezing period shall not exceed three days. \x0d\5, oil sauce and other seasonings shall not be purchased too much at one time, pay attention to the shelf-life limit, placed in a cool dry place. Each meal of retained food must be placed in the refrigerator for more than 24 hours. \x0d\4, food additives use and management system \x0d\1, the use of food additives must comply with the GB2760 "food additives use health standards" and health management approach to the provisions of the food additives not in line with the health standards and hygiene management approach shall not be used. \x0d\2, the purchase of food additives must ask for a copy of the health license and product inspection certificates, imported food additives should ask for port food hygiene supervision agencies issued by the health certificate. \x0d\3, food additives must be used in accordance with GB2760 "food additives use of health standards" or the Ministry of Health bulletin list of varieties and their scope of use, the amount of use, shall not be arbitrarily expanded the scope of use and the amount of use. \x0d\4, shall not use unauthorized, contaminated or deteriorated and over the shelf life of the food additives. \x0d\5. Food additives shall not be used for the purpose of concealing the corruption and deterioration of instruments or for adulteration, adulteration or falsification. \x0d\5, processing and cooking post hygiene responsibility system \x0d\1, the operation room staff should pay strict attention to personal hygiene, strict hand washing and disinfection, wear neat work clothes and hats, masks and disposable gloves. \x0d\2, carefully check the quality of food, found that the provision of food suspicious or abnormal sensory properties, immediately removed to make the appropriate treatment. \x0d\3, passing food need to use special food tools, special tools sterilized for use, positioning storage. \x0d\4, before operation to turn on the ultraviolet lamp for ultraviolet disinfection for 30 minutes, and then disinfect the food preparation table. \x0d\5, after the work is finished, clean up the operation room hygiene, food preparation table without grease, stains, residues, floor hygiene and clean, UV disinfection for 30 minutes. \x0d\6, the operation room is managed according to the requirements of specialization, to achieve five special (special rooms, special people to make, special tools and containers, special refrigeration facilities, special hand-washing facilities). Other personnel may not enter and exit at will, passing food from the ability to open and close the food conveyor window for \x0d\6, food and beverage utensils washing and disinfection post hygiene responsibility system \x0d\1, the establishment of an independent food and beverage utensils washing and disinfection room or a dedicated area, disinfection room is equipped with disinfection, washing and cleaning equipment. \x0d\2, scrubbing and disinfection staff must be proficient in scrubbing and disinfection procedures and disinfection methods. Strictly install the "residue removal → alkaline water washing → water rinse → heat dissipation → cleaning" order of operation. Drug disinfection to add a water rinse procedure. \x0d\3, each meal retrieved food and beverage utensils, utensils, immediately wash and disinfect, not every meal overnight. \x0d\4, cleaning food and drink utensils, utensils with detergents, disinfectants must meet the relevant national health standards and requirements. Tableware disinfection must be cleaned before disinfection, disinfection of food and beverage utensils surface is smooth, no oil stains, no water stains, no odor, no foam, no insoluble adherents, and promptly put into the cleaning cabinet closed storage spare. \x0d\5, the cleaning cabinet containing sterilized tableware should be clearly marked, should be frequently scrubbed and disinfected, and sterilized and unsterilized food and beverage utensils should be stored separately. \x0d\7. Health check-up and training system for employees \x0d\1. Health check-ups must be conducted annually for restaurant employees. Newly joining the workforce and those temporarily joining the workforce must undergo a health examination and obtain a health certificate before joining the workforce. \x0d\2, restaurant workers with a valid health certificate before they can work. \x0d\3, anyone suffering from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract (including carriers of the pathogen), active tuberculosis, suppurative or exudative skin diseases and other diseases that impede food hygiene shall not be allowed to work in contact with directly imported food. \x0d\4, where detected with the above "five diseases", they should be immediately transferred out of the original post, contraindications in a timely manner transfer rate of 100% of patients. \x0d\5, where practitioners have open, infected wounds on the hands, must be transferred out of the workplace. \x0d\6, restaurant workers must be trained in food hygiene laws and regulations and food hygiene knowledge and pass the examination before engaging in food production. Operation, catering work. \x0d\7, carefully formulate training plans, under the guidance of the health administrative department to regularly organize management personnel, practitioners of food hygiene knowledge, professional ethics and legal education training, as well as hygienic operation skills training. \x0d\8, the establishment of practitioners of hygiene knowledge training files, the training time, training content, assessment results recorded on file for inspection. \x0d\8, reward and assessment system \x0d\1, reward system \x0d\1.1 to participate in the world, the country, the province and other culinary competitions organized by the results of those who excel. \x0d\1.2 Publishing personal culinary monographs and published in authoritative culinary magazines and thesis winners. \x0d\1.3 Those who are devoted to their duties, have full attendance throughout the year, have outstanding work performance and have been praised by the guests many times. \x0d\1.4 Those who have made rationalization suggestions for kitchen production and management, which have been adopted and produced great benefits. \x0d\1.5 Elimination of major accidents in the kitchen production in a timely manner. \x0d\1.6 Those who have been praised by customers for many times. \x0d\1.7 Those who have been recognized for their outstanding hygiene work. \x0d\1.8 Those who have outstanding achievements in material conservation and comprehensive utilization. \x0d\2, Penalty System \x0d\2.1 Those who violate the kitchen discipline and do not listen to the advice. \x0d\2.2 Those who do not obey the assignment, affecting the production of the kitchen. \x0d\2.3 Carelessness in work, causing customers to complain about the work of the kitchen or the quality of food. \x0d\2.4 Those who make false statements or make false accusations, creating conflicts and affecting the working relationship between coworkers. \x0d\2.5 Those who do not follow the operating procedures, damage kitchen equipment and utensils. \x0d\2.6 Those who do not follow the operating procedures, causing major accidents. \x0d\2.7 Those who do not clean up the raw materials on time, causing spoilage and flavor. \x0d\9, restaurant health management system \x0d\1, restaurant waiters should be diligent hand washing, nail clipping, bathing and haircutting, changing clothes, neat clothing, make-up light and generous. No long nails, nail polish, no rings, bracelets and other jewelry during work. \x0d\2, keep the restaurant environment neat and clean. Screen windows, screen doors, screen covers, door curtains, air curtains, fly control lamps and other three preventive facilities are functioning properly, and rat poison is recycled in a timely manner. Ensure that hand-washing facilities for use by diners are functioning properly. \x0d\3, do a good job of countertop spices, toothpicks, tablecloths, napkins, tableware and other cleanliness and hygiene, and timely replacement of broken spice boxes, tablecloths, napkins, tableware (must be cleaned and disinfected) and so on. \x0d\4, after setting the table or have customers dining shall not sweep the ground, tableware set more than the current dining time has not yet been used should be recycled cleaning. \x0d\5, serving food fingers shall not touch the food, the sale of direct entry food use special tools, dish tools do not touch the guests tableware. \x0d\6, for customers to take their own seasoning, should be in line with the appropriate food hygiene standards and requirements. And do timely replacement to prevent expiration, mold and mildew. \x0d\7, cold dishes in the special room cut with, now used with, dishes on the table from the start of the meal time not more than 2 hours. \x0d\8, when found or told by customers that the food served does have abnormal sensory properties or suspected deterioration, the food should be immediately withdrawn and replaced, and at the same time inform the relevant food preparation staff. \x0d\9, meal preparation cabinets shall not be placed in items unrelated to the opening of the meal and personal belongings, the end of the work in a timely manner to do a good job of cleaning and organizing the work of the countertops, floors, etc.