Restaurant environmental sanitation refers to floors, walls, ceilings, doors and windows, lamps, and various decorations, including dried noodles and handicrafts. Restaurant hygiene mainly includes environment, tableware, service table, food preparation room and public area in charge of the restaurant.

No matter what materials are used, the floor of the restaurant should be kept clean. For example, the marble floor should be cleaned, waxed and polished every day, and the carpet should be vacuumed two or three times a day. Generally, terrazzo floors must be cleaned every day to keep them clean and tidy. The walls and ceilings should be cleaned regularly, and the wallpaper pasted on the walls and ceilings should be wiped regularly with clear water to ensure cleanliness and beauty. Doors and windows should be cleaned every day. Lamps and decorations should be thoroughly wiped and cleaned regularly. Wipe carefully with a clean towel before meals every day. Every meal must clean the service supplies at the service desk, such as seasoning racks. The seasoning bottle should not be touched, and the water in the vase should be changed every day. After each meal, the service table should be carefully cleaned, the desktop should be clean, and the tableware should be placed in an orderly manner. Special attention should be paid to the eradication of cockroaches, and padding or paper should be changed frequently. Dining should be arranged in the dining room, and dressing cabinets and furniture cabinets should be kept clean and orderly. The public areas of restaurants generally refer to the nearby lounges and corridors, which should be carefully cleaned.

Second, the kitchen hygiene management

The kitchen is a workshop for producing drinks and food, and the hygiene of the kitchen directly affects the quality of products and the reputation of enterprises. Therefore, kitchen hygiene management is an important work of hotel management. All the collectives and individuals engaged in food production and operation in China must abide by the Food Hygiene Law of People's Republic of China (PRC). Therefore, the goal of kitchen hygiene management is to ensure that the kitchen environment, tableware, products and personal hygiene of staff meet the requirements of the Food Hygiene Law, ensure food hygiene, prevent "diseases from entering the mouth" and protect the health of consumers.

(A) the kitchen environmental sanitation

The kitchen must be designed and laid out in strict accordance with the hygienic requirements stipulated by the state. There are many equipments in the kitchen. The design and layout of these devices should be reasonable, and they must be installed or located in places that can prevent food pollution and facilitate cleaning work.

The kitchen shall be cleaned not less than 4 times a day, kept clean and tidy, and there shall be no waste and leftovers accumulated after the processing of food raw materials. The ground is clean and non-slip, and there is no oil accumulation. There is no dust spider web on the wall, and there is no sanitary corner in the corner and floor drain. Cooking utensils, kitchenware and tableware are cleaned and disinfected every day to keep them clean, bright and free from oil stains. Chopping boards and knives should be boiled and disinfected regularly. All kinds of quilts, curtains and rags should be cleaned every day, which are special. All kinds of mechanical equipment, refrigerators and cabinets in the whole kitchen are wiped regularly or every day. There is no water in the room and no odor.

In the process of making, we must keep the environment inside and outside the kitchen clean, the ground clean, the walls free of cobwebs, the sewers clear, and eliminate the conditions for harmful insects such as flies, mice and cockroaches and various microorganisms to survive. And take necessary measures to prevent food pollution.

The kitchen must establish a cleaning system. Kitchen cleaning can be divided into daily cleaning, regular cleaning and mobile cleaning. Daily cleaning is a daily cleaning, usually after work. The next shift should supervise the cleaning at work. Handover should include the handover items of kitchen sanitation, and those that do not meet the requirements should be cleaned up again by the staff. Regular cleaning is a more comprehensive cleaning for three days, five days or a week at a specified period. Dynamic cleaning will thoroughly clean the dead corners that should not be cleaned at ordinary times. Because of the heavy workload and long occupation time, it is often carried out in coordination with kitchen maintenance, renovation and installation projects.

(2) Hygiene of kitchen operation

The sanitary management of kitchen operation includes two aspects: one is the sanitary management in the specific operation process; The second is to strictly implement the provisions of the Food Hygiene Law and prohibit the production of harmful food.

1. Hygienic management in kitchen operation mainly includes:

(1) Raw and cooked food, utensils, containers, etc. They should be used strictly separately and should not be confused to avoid cross-contamination.

(2) The utensils for putting cooked vegetables and the chopping board for cutting cooked vegetables should be covered with clean gauze when not in use, and disinfected first.

(3) When making cold dishes, the utensils should be disinfected according to the regulations, and the system of "double knives", "double ribs" and "double bowls" should be achieved.

(4) Use a spoon when tasting, and don't put it directly into your mouth with your fingers or spoon.

(5) Cooked food stored in the refrigerator should be stored separately from raw materials to avoid cross-contamination.

(6) It is forbidden to scratch your head during operation, and it is forbidden to cover your mouth with your hand to cough and sneeze.

2. Kitchen staff must know twelve kinds of foods prohibited by the Food Sanitation Law:

(1) Corruption, rancidity of oil, mildew and moth-eaten. Food that is unclean, mixed with foreign bodies or other sensory abnormalities.

(2) Food contaminated by toxic and harmful substances.

(3) Foods containing pathogenic parasites, microorganisms or microbial toxins exceeding the national standards.

(four) meat and its products that have not been inspected by veterinary hygiene or are unqualified.

(5) Birds, livestock, beasts, aquatic animals and their products that have died of illness, poisoning or unknown causes.

(6) Food pollution caused by unclean container packaging, serious damage or unclean means of transport.

(7) Food is adulterated, adulterated or forged, which affects nutrition and hygiene.

(8) Products processed with non-food raw materials.

(9) Food beyond the shelf life.

(10) Foods whose sale is explicitly prohibited by the health administrative department of the State Council or the provincial and municipal people's governments for special requirements such as anti-corrosion.

(1 1) Food containing additives that have not been approved by the health administrative department of the State Council.

(12) Other foods that do not meet the food hygiene standards and regulations.

(3) Hygiene of the kitchen cold meat room

The cold meat processing room is configured separately. Do five specialties: specialized rooms, specialized personnel, specialized tools, specialized disinfection and specialized refrigeration. Indoor ultraviolet disinfection, the disinfection intensity of each meal is not less than 70/ 1W/cm. The chopping board is cleaned and disinfected every day, and the knives are boiled regularly. Clean cooked food racks and refrigerators every day, 10 day hot water cleaning and disinfection 1 time; The refrigerator handle is bound with a small sterile square towel. Lockers are disinfected regularly. Employees in the cold meat room wear authoritative work clothes and disinfect their hands before entering the operating room. All kinds of food, semi-finished products, raw and cooked separately, meat and vegetables separately, put in the counter, covered with plastic wrap. The chilled meat food sold is tested every day to ensure hygiene. The test rate is not less than 95%.

(d) Hygiene of drinking water in kitchens

Kitchen drinking water should be transparent, colorless, tasteless and invisible. Faucets and switch handles are always kept clean and hygienic. Drinking water does not contain pathogenic microorganisms and parasitic eggs, the total number of bacteria in each milliliter of water does not exceed 100, and the number of coliforms in each liter of water does not exceed 3. Drinking water is sterilized, and there is no natural well water or river water. After disinfection with chlorine, the free chlorine content in each liter of water is not less than 0.3mg after complete contact for 30min.

(5) Pest control

The kitchen doors and windows open to the outside world are tightly structured, and the gap does not exceed 1cm. Metal mesh should be installed at the inlet and outlet of all pipes and sewers, and the aperture of the mesh should be less than 1cm to prevent mosquitoes and flies from entering people. The kitchen has measures to prevent flies, rats, cockroaches and other pests, and regularly organizes pest control work to prevent flies, rats, cockroaches and other pests as much as possible.