1. Please point out the knowledge of food safety in restaurants
Book name: Food safety in restaurants Author: Wang Zhijun Publishing House: Higher Education Publishing House Publication date: July 1, 2111 ISBN: 9787141314771 format: 16 price: 34.71 yuan Content Description: Food safety in restaurants focuses on the cultivation of the ability of food safety control in restaurants. Based on the knowledge of food safety regulations and standards, food pollution and control, and food-borne diseases prevention, this paper focuses on the requirements of personnel literacy, processing specifications, equipment disinfection, facility maintenance and environmental cleaning necessary to ensure food safety in the whole process of catering industry from procurement, acceptance, storage, cooking to restaurant service, which is suitable for the practical application of hotel departments and can also be selected by undergraduate and specialist majors in catering management, cooking and nutrition education.
book catalogue item 1: task module of food safety in catering industry; cause module of food safety accidents; thinking training item 2: food safety control module of purchasing and acceptance; module 2: identification module of food safety level in market; module 3: food safety management thinking training item 3: food safety control module of raw material warehouse; food perishable and antiseptic methods. Module 2 Applicable Preservation Technology Module 3 Prevention and Control of Pests in Warehouse 4 Thinking Training Project 4 Food Safety Control Module in Kitchen 1 Measures to Prevent Poisons from Improper Cooking Module 2 Preventive Measures Module 3 Food Safety Control Module in Cooking Link 4 Food Safety Management Method in Kitchen 4 Thinking Training Project 5 Food Safety Maintenance Module for Restaurant Service 1 Food Preparation and Separate Meals Food safety maintenance module II Food safety maintenance module of special service III Food safety management module of restaurant service IV Food safety control thinking training program VI Food safety management technology module I Modern food safety management technology module II Food safety management work plan module III Food safety supervision and management thinking training reference appendix Food safety examination outline editor recommended Food Safety in Catering Industry was published by Higher Education Press. The food safety management department set up in the catering industry can be a specially established department or a management organization based on relevant departments such as raw material procurement, kitchen processing, restaurant service, etc., and the members of the organization carry out management responsibilities.
generally, the food safety management department is composed of general manager, food safety administrator, head chef and restaurant manager. 2. Establishment of food safety administrator "Code of Practice for Food Safety in Catering Services" stipulates that full-time food safety administrators should be set up for the producers and operators of restaurants, canteens and chain stores with processing and business premises over 1511m2.
2. What are the catering management knowledge
Hello, with the rapid development of economy, on the one hand, people's consumption concepts and consumption patterns have changed greatly, on the other hand, the competition among catering enterprises is more intense, which requires operators to have professional catering management knowledge.
1. The name of the restaurant, I believe that restaurant owners will always be very careful about the name of the restaurant. A good restaurant name can make consumers feel better;
2. Employees' requirements: power and responsibility are in direct proportion, they care about everything in the restaurant and treat consumers as relatives;
3. Hygiene management: creating an excellent and clean dining environment is directly related to the number of customers;
4. dish management: dishes are fundamental, and the real quality is the recognition and praise of customers;
5. cost management: product cost, human remuneration, use of water, electricity and gas, etc., all links involving cost should be paid attention by managers.
6. adapt to the times: to be an efficient restaurant manager with the help of internet tools is easy to be eliminated if you can't keep up with the trend of the times.
Only when management is in place can we promote the development of the industry, improve efficiency, increase turnover and enhance our competitiveness. If you have any questions about catering management, you can continue to consult me. I hope I can help you. Thank you.
3. knowledge of food safety in catering services
five key points of food safety in catering services
the world health organization (WTO) put forward five key points of food safety.
1, keep clean;
2, raw and cooked separately;
3, cooked;
4. Keep food at a safe temperature;
5. Use safe water and food raw materials.
The main links in the process of making catering food:
First, ensure the freshness and safety of raw materials to be processed, and avoid using raw materials that cannot be guaranteed because of improper purchase or preservation
Second, in the choice of taste and safety, we must pay attention to safety first and choose appropriate processing methods, such as stir-frying is safer than cold-tripping vegetables. Foods that need to be cooked and processed should be cooked thoroughly to ensure that the central temperature of the food is not lower than 71℃.
Third, there should be awareness of avoiding cross-contamination in the whole process. For example, in the rough machining process, meat and poultry should be washed separately from aquatic products and fruits and vegetables, and processing tools such as chopping boards should not be mixed.
Fourth, according to its characteristics, processed food or leftover food should be placed at a temperature below 11℃ or above 61℃ to inhibit the reproduction of harmful microorganisms. Control the time from processing to supply within 2 hours. When the surplus food is reprocessed, attention should be paid to checking whether it is deteriorated and ensuring sufficient heating.
4. How to do a good job in the safety management of catering department
Catering safety management can be roughly divided into food safety, fire safety, operation safety, equipment safety, environmental safety and consumer safety.
The specific management suggestions are as follows: food safety: establish the process management of purchasing, selling and storing catering raw materials, and do a good job in the process management of food from raw materials, rough machining, semi-finished products and finished products, and put an end to purchasing, processing and selling foods with substandard quality, and specifically establish a series of management systems; Fire safety: equip with fire-fighting equipment, formulate consumption system, and do a good job in training and practicing fire-fighting knowledge of employees; Operation safety: provide safety operation training for employees in all positions and formulate safety operation regulations and systems; Equipment safety: formulate equipment management system, maintenance system and operation guide; Environmental safety: carry out safety inspection on the environment to ensure that all environmental indicators meet safety standards, and rectify the restaurant environment with potential safety hazards; Consumer safety: to ensure the safety of consumers' lives and property during their consumption in restaurants and prevent public security incidents; Safety management also needs to establish various emergency response mechanisms for safety emergencies, identify the responsible persons, and try to prevent the occurrence of safety incidents as much as possible, with the focus on nip in the bud and effective supervision and management. My personal opinion, I hope it will help you.
5. What are the knowledge of fire safety in catering?
1. If there is a refuge floor or evacuation stairs, you can enter the refuge floor or evacuate to a comfortable place by evacuation stairs.
2. If the floor is on fire, but the stairs have not been burned, and the fire is not very violent, you can put on a coat soaked with water and rush down from upstairs. Three, multi-storey building fire, such as the stairs have been burned out, probably when the fire has been quite fierce, you can cheat the balcony, downspout or bamboo pole of the house to escape.
4. If all escape routes are cut off, you should retreat indoors and close the doors and windows. When conditions permit, water can be poured on the doors and windows to delay the fire spreading process.
At the same time, you can throw small things outdoors, and at night, you can use a flashlight to recover the distress signal. Five, such as life is scared, and there is no other self-help wrist, for traffic safety songs.
It can be connected by tearing a rope or a sheet into strips, and one end of the rope can be tightly tied to a solid door and window lattice or other heavy objects, and then it can slide down along the rope or cloth strip. 6. If the above-mentioned self-rescue wrist is unconditionally adopted, and the time is very tight, when fireworks scare you, you can throw some quilts and other things into the air first to increase the buffer, but then help the windowsill to slide down, so as to reduce the jumping height and ensure that your feet land first.
Seventh, we should carry forward the spirit of mutual assistance, give aid to the elderly, children and patients, and give priority to evacuation. Those who are inconvenient to move can be wrapped up with quilts, blankets, etc., and hung down with rope strips.
6. What food safety knowledge should be paid attention to when eating in restaurants frequently?
When eating in restaurants frequently, the safety and reassurance of eating are the most important, followed by the good or bad taste.
Therefore, first of all, when choosing a hotel, you should choose a regular hotel with a Catering Service License or a Food Business License, and it is best for the food and drug department to quantify it as A and B units. Such units have relatively good conditions and standardized operation, so they have a high quantitative score. Relatively speaking, they can eat with confidence. Grade C units have a low score, which belongs to the units that should be strengthened by the food and drug department, and the conditions are general. D-level units are those whose conditions are seriously substandard and should be ordered to suspend business for rectification. It is not recommended to choose them. In addition, some newly opened restaurants are ignorant of the taste and luxurious decoration of dining rooms, but they ignore the key places that determine food safety-whether the kitchen decoration and process are reasonable, whether it has been approved and certified by the food and drug department, etc. Such hotels should not be chosen as far as possible.
Secondly, many big hotels now have kitchen lighting projects, that is, sitting in a restaurant can see the on-site processing process of the kitchen through the monitoring of the kitchen installed in the hotel. Such hotels can be selected.
Third, try not to choose disposable tableware, chopsticks and tableware provided by packaged so-called "tableware disinfection companies" when eating. Such companies are not standardized at present, and their tableware can't be cleaned at all, let alone disinfected. You should choose the tableware disinfected by the hotel's own disinfection cabinet or disinfection facilities.
Fourth, pay attention to whether the chef's work clothes are neatly dressed or clean. If a chef in a restaurant even wears work clothes and hats, its management is definitely not standardized. If you don't change your work clothes if they are dirty, your personal hygiene will not be good, and such a hotel is not recommended.
Fifthly, regarding the purchase of goods, if conditions permit, you may consult the store. The purchase channels are regular and the tickets are perfect, so there will definitely be no problem with such hotel ingredients.
7. What safety precautions should be paid attention to in the kitchen after the dining room
The kitchen after the dining room should be noted: (1) The kitchen must be kept clean, rags, scraps of paper and other articles stained with oil should be removed at any time, and the oil stains on the stove and flue should be removed frequently to avoid the flying of fire scraps and causing fires.
(2) Don't leave or deal with other matters or chat with others while cooking. (3) Don't smoke or throw away fire at work.
(4) inflammable and explosive dangerous goods (such as alcohol, gasoline, gas cylinders, etc.) should not be placed near stoves or power sockets, and should not be close to fire sources. (5) If the socket head is damaged or the external insulator of the wire is broken, it should be replaced or repaired immediately. When the wire goes off, cut off the power supply quickly, and do not splash it with water.
(6) Don't use gas pipelines near electrical lines or power socket devices, and stoves and steel cylinders shall not be used without passing the inspection. (7) The gas cylinder should not be placed horizontally, and the pipeline and switch should not leak. Avoid spraying more gas before ignition. When flameout, close the control valve, and do not blow it out by mouth, so as to forget to close it, causing fire or poisoning.
(8) The ground should be kept clean, free from water and oil, and non-slip, so as to avoid personal injury and property loss caused by falling. When carrying hot water, you should be extra careful not to get burnt.
(9) People who cut and prepare dishes should use knives correctly and carefully, so as not to cut and touch their fingers. People who rinse bowls should pay attention to the damage of tableware, so as not to scratch their fingers. When using all kinds of cutting machines to cut food, they should be used according to operating procedures to avoid wringing fingers.
(11) always check the electrical wiring for aging and whether it is used in accordance with normal operating procedures. The steamer should be filled with water in time, and it is forbidden to send electricity without water. (11) Items shall be placed in an orderly and safe manner, so as to avoid sudden slide and injury.
(12) At the end of work every day, the kitchen must be cleaned, and the power supply, gas, fire source and doors and windows switches must be turned off.
8. knowledge of catering management
there are many influencing factors, and the quality fluctuates greatly. catering quality is the central link of catering management, but it is difficult to control catering quality because of many influencing factors.
First of all, catering is based on manual labor. Whether it is the production of dishes or the improvement of service, it is mainly controlled by people's intuitive feelings, which is easily restricted by people's subjective factors.
Employees' experience, psychological state and physiological characteristics will have an impact on the quality of catering. This is obviously different from the operation of the housekeeping department, and it is difficult to standardize the service.
secondly, there is a big difference between the guests. As the saying goes, "it's difficult to adjust the opinions of many people". Guests come from different regions, with different living habits and different taste requirements.
this will inevitably lead to the same dishes and services, resulting in completely different results. Third, it is highly dependent.
The catering quality of a hotel is a comprehensive index. The quality of catering depends not only on the supply of the market, but also on the relationship between hotels. The quality of dishes is directly related to the quality of raw materials, and the requirements for cooperation are also very strict.
from purchasing and supply to rough machining, cutting and matching, hearth, service, etc., it is required to be closely linked and closely coordinated, and a slight dispute will lead to defective products. Not only that, it also requires the close cooperation of other departments such as engineering.