A, the canteen set up monitoring personnel, under the direct leadership of the logistics department to check the hygiene work of each team restaurant. Each team's restaurant accepts the inspection and guidance of the superior health department, accepts the supervision of diners, and finds and corrects the existing problems in time.
Two, non cooking tube personnel (except leaders, health inspectors) are not allowed to enter the kitchen, cooked food room, rice sales office.
Three, recruit new employees must go through health examination, obtain a health certificate before taking up their posts. Cooking management personnel should conduct a health examination once a year according to the regulations, and unqualified personnel should be transferred from their posts in time. Cooking managers must be trained in food hygiene knowledge.
Four, the restaurant health responsibility area, the responsibility to the people.
Five, the restaurant hygiene work included in the assessment content of the month, to give corresponding punishment does not meet the hygiene requirements.
Six, the restaurant workplace to do a few small cleaning every day, once a week to do a big cleaning, piecemeal work to do "left hand clean", keep the restaurant workplace clean.
Seven, the warehouse clean, food classification storage, advanced first use.
Eight, meat dishes are cleaned and cut separately to prevent cross-contamination.
Nine, according to the relevant provisions of food hygiene, require employees to do:
1. On-site inspection of food: the buyer will not buy any rotten food (including food beyond the shelf life), and the keeper will reject it.
2. Separation of raw and cooked: operators are separated, containers and tools are separated, and refrigerators (warehouses) are separated.
3. Division of tableware parts: cooked food containers, knives and tools for sale should be strictly disinfected before use, and at the same time do a good job of cleaning after disinfection.
Food should be cooked thoroughly. When cooking, you should prevent external cooking and internal production. The food after dinner must be steamed thoroughly before it can be sold.
5. The environment is clean and harmless, and the leftovers are cleaned in time and placed in the designated place. The dining room has dust-proof and "four pests" prevention devices or facilities. Everyone began to kill mice, flies, cockroaches and mosquitoes.
6. Pay attention to personal hygiene, develop good hygiene habits, wear work clothes and work caps when eating. In addition to the "four diligence", personal hygiene should also achieve the "four noes" (that is, no spitting, no littering, no smoking in the operating room, squatting, frolicking, smoking, no coughing and sneezing when facing food, no slippers, no jewelry ring at work) and "four hand washing". )