Catering industry health management system, a health management system 1, catering operators must first obtain a health license before applying for registration to the administrative department for industry and commerce. Not obtain a health license shall not engage in catering business activities. 2, catering operators must establish and improve the health management system, with a full-time or part-time food hygiene management personnel. 3, catering operators should be based on the "Food Sanitation Law" relevant provisions of the health inspections and training of employees. 4, processing premises should be kept inside and outside the environment clean, take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. 5, food processing, storage, sales, display of a variety of protective facilities, equipment and their tools for transporting food, should be regularly maintained; refrigeration, freezing and insulation facilities should be cleaned on a regular basis, deodorization, temperature indicating device should be calibrated regularly to ensure normal Operation and use.　6, catering operators found food poisoning or suspected food poisoning accidents, must immediately report to the health administrative departments, and retain food poisoning or food poisoning may lead to food and its raw materials, tools, equipment and the scene, and actively cooperate with the administrative departments of health to carry out food poisoning accident investigation and treatment. Second, the procurement and storage of food 1, the food purchased by the cafeteria operator must meet the relevant national health standards and regulations. Prohibit the procurement of the following foods: (1) toxic, harmful, rotten, rancid, moldy, insect, dirty, mixed with foreign objects or other sensory properties of abnormal food; (2) no proof of inspection of meat food; (3) more than the shelf life and other food labeling does not comply with the provisions of the stereotyped packaged food; (4) without a health permit for the supply of food production and operation of food products. 2, the transportation of food Tools should be kept clean, the transport of frozen food should have the necessary insulation equipment. 3, storage of food premises, equipment should be kept clean, no mold, rodent, flies, cockroaches; warehouse should be well ventilated. Prohibit the storage of toxic, harmful substances and personal life items. 4, should be categorized, sub-frame, wall, off the ground storage, and regular inspection, treatment of spoilage or beyond the shelf life of food. Third, the hygiene requirements of food processing 1, food processing places should meet the following requirements: kitchen: (1) the minimum use of the area shall not be less than 8 square meters; (2) more than 1.5 meters of ceramic tiles or other waterproof, moisture-proof, washable materials made of wainscoting; (3) should be constructed by waterproof, non-absorbent, washable materials with a certain degree of gradient, easy to clean; (4) adequate lighting, ventilation, smoke extraction (4) Adequate lighting, ventilation, smoke exhaust devices and effective fly, dust, rodent and sewage drainage and storage of waste facilities in line with health requirements. Processing: 1. Hygienic requirements for processors: (1) Hand washing with flowing water should be done after handling food materials or before contacting directly imported food; (2) long nails, nail polish, rings; (3) sneezing, coughing in the face of food and other behaviors hindering food hygiene; (4) smoking in the place of food processing and sales; (5) personnel should wear neat and clean working clothes; kitchen operators should Wear neat work clothes and hats, hair should be combed neatly and placed in the hat. 2, processing personnel must carefully check the food to be processed and its food ingredients, found that the raw materials have corruption and deterioration or other organoleptic properties of the abnormal, shall not be processed or used. 3, a variety of food ingredients must be washed before use, vegetables should be cleaned with meat, aquatic products in separate pools; eggs should be cleaned before the use of the shell, and disinfected if necessary. 4, for raw materials, semi-finished products, finished products, knives, pier, boards, buckets, pots, tubs and pans. 5, for raw materials, semi-finished products and finished products. 4, for raw materials, semi-finished products, finished products knife, pier, board, barrels, pots, baskets, rags and other tools, containers must be marked clearly, and to separate the use of the positioning of the storage, wash after use, keep clean; 5, need to be cooked and processed food should be cooked cooked through, the center temperature is not less than 70 degrees; processed cooked products should be stored separately from the raw materials or semi-finished products of food, semi-finished products should be stored separately from the raw materials of food; 6, in the cooking to eat before the need to Foods that need to be stored for a longer period of time (more than 2 hours) should be stored at a temperature higher than 60 degrees or lower than 10 degrees; cooked products that need to be refrigerated should be cooled and then refrigerated. Where the cooked products of alternate meals or overnight must be reheated sufficiently before consumption. 7, food additives should be used in accordance with national health standards and relevant regulations. 8, cream ingredients should be low-temperature. 8, cream-based raw materials should be stored at low temperatures; containing milk, eggs, pastry products should be stored and sold at temperatures below 10 degrees or above 60 degrees. Fourth, the health of catering equipment 1, catering equipment must be washed before use, disinfection, in line with relevant national health standards. Undisinfected utensils shall not be used. Prohibit the repeated use of single-use food and beverage utensils. 2, washing food and beverage utensils must have a special pool, not with the cleaning of vegetables, meat and other pools. Detergents and disinfectants used for washing and disinfecting food and drink utensils must comply with the hygienic standards and requirements for food detergents and disinfectants. 3, disinfected food and beverage utensils must be stored in the tableware cleaning cabinet for spare parts; disinfected and non-disinfected food and beverage utensils should be stored separately, and in the food and beverage utensil storage cabinets have obvious markings. Tableware cleaning cabinet should be regularly cleaned, keep clean.　　Fifth, restaurant services and takeaway food hygiene requirements 1, the restaurant hall should be kept neat and clean, in the tableware set up or customers shall not sweep the floor when dining, tableware set up more than the meal time has not yet been used should be recycled and cleaned.　2, when found or told by the customer that the food provided does have abnormal organoleptic properties or suspected deterioration, the restaurant service staff should immediately remove the food, and at the same time inform the food preparation staff. Meal preparation personnel shall immediately check the food and similar food that has been removed and replaced, and make corresponding treatment to ensure the safety and hygiene of the meal.　3、 When selling directly imported food, special tools should be used to separate and deliver the food. Specialized tools should be placed in a position to separate goods to prevent contamination.　4, for customers to take their own seasoning, should meet the requirements of the appropriate food hygiene standards.　5, takeaway food packaging, transportation should meet the relevant health requirements, and indicate the production time and shelf life. It is prohibited to sell and distribute foods that have exceeded the shelf life or have been corrupted and spoiled. VI. Other 1. The meaning of the following terms: Catering: refers to the food production and operation industry through immediate processing and production, commercial sales and service labor, etc., to provide consumers with food (including beverages), places and facilities for consumption.　Kitchen: refers to the place where food cutting and cooking operations are carried out.　Cold dishes: also known as cold meat, cold dishes, refers to the cooking of mature or marinated and flavored food for simple production and plate, generally without heating can be eaten dishes.　Cold dish room: refers to the operation room for processing and making cold dishes.　Raw Material: means all edible substances and materials used for further cooking and processing of food.　Semi-finished product: refers to the raw materials of food that need to be further processed after preliminary or partial processing.　Finished product: refers to the food made after processing or to be sold for direct consumption.　Refrigeration: Refers to the need for freshness and preservation, the food will be placed in the freezing point above the lower temperature storage process, the temperature of cold storage is generally between 0 ~ 10 degrees.　Freezing: refers to the food or raw materials in the freezing temperature below, in order to maintain the frozen state of the storage process, freezing the temperature used in general in -20 degrees ~ -1 degrees.　Center temperature: refers to the temperature of the center part of liquid food or food materials stored in blocks or containers; the center temperature can be measured by the center thermometer. Catering unit health and safety management system a. Catering must hold a valid health license, expiration of timely inspection and replacement. Second, practitioners are required to carry out health checks on schedule, regular training in health knowledge, with a certificate of competency. Third, practitioners must wear neat and clean work clothes, wear masks, hair hats, adhere to the daily cleaning, disinfection once. Personal hygiene to "four diligence". Strictly prohibited in the operating room, laundry, things. Fourth, keep the indoor and outdoor environment neat, clean, no debris, indoor ground clean, no grease, no odor, garbage cans with lids and timely removal. Fifth, fly-proof, dust-proof, rodent-proof facilities are complete, indoor no flies, no rodent traces, no cockroaches. Sixth, all kinds of tools, containers, machinery positioning storage, use after the timely scrubbing clean, to achieve the object to see the original color; all kinds of dustproof cloth clean and have positive and negative marking. Seven, do not make cold meat food. Meat, protein food should be kept for 48 hours. Eight, all kinds of food utensils should be separated from raw and cooked, with obvious markings. The chopping board, chopping board with a clean wash after use, vertical storage, the requirements of all surfaces clean, things see the original color. Nine, do not purchase, do not process corruption, deterioration, mold, moth, adulteration and counterfeiting, incomplete labeling and expired food. Purchase food from regular channels, relatively fixed stores. Ten, must be purchased, the use of food additives in line with national health standards. Eleven, the warehouse food storage classification on the shelves, wall away from the ground, rodent-proof and moisture-proof, not mixed. Refrigerated food placed in a correct and hygienic way. Strictly prohibit the storage of toxic substances and debris. Employees health checks and hygiene knowledge training system, a catering unit employees must undergo health checks and hygiene knowledge training. By the health administrative department issued "food hygiene practitioners health card" and "food hygiene practitioners knowledge training certificate" to work. Second, the catering unit employees an annual physical examination, found to have dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract, active tuberculosis, suppurative or exudative skin diseases and other food hygiene diseases, must stop the work of the cafeteria. Third, the catering unit employees to maintain good personal hygiene, comply with the "five-four system" diligent bathing, diligent change of overalls, diligent haircut, diligent nail clipping. Fourth, the catering unit employees to master the operating procedures of the post, to comply with the post hygiene system. Fifth, catering unit employees should actively participate in the health department and the higher authorities and the organization of the unit a variety of health knowledge learning and training, enhance health knowledge, mastery and understanding of national and local health laws and regulations, to do know the law and abide by the law of the model. Cafeteria in and out of the warehouse system I. Cafeteria procurement of all items, must strictly fulfill the entry and exit procedures, signed by both parties. Second, the custodian (Receiving and Inspection) of the purchased items for texture inspection, check the number, to eliminate the quality of substandard, spoiled, expired food purchases and warehousing. The staff (picker) should inspect the food and check the quantity in order to prevent the quality, deterioration and expiration of the food from being taken out of the warehouse and consumed. The custodian (receiving and inspection staff) and the purchasing staff (picking up staff) should sign on the storage list (out of storage list). Strengthen the management of the cafeteria warehouse, and do a good job in fire prevention, anti-theft, moisture, rodent, food poisoning prevention. Sixth, rationalize the number of incoming and outgoing food, keep the stock in moderation, strengthen the inspection, and put an end to all unsafe and wasteful phenomena. Food certification, procurement system I. Purchasers must be qualified by the health examination, health knowledge training before they can take up their duties. Second, the purchaser must have certain knowledge of identifying counterfeit and substandard food and raw materials. Third, the procurement of food, raw materials to plan the purchase. Fourth, when purchasing, the quality requirements to the supplier, and check the quality of food. Fifth, the procurement of meat, alcohol, beverages, dairy products, spices, etc., to the supplier for the same batch of products with the certificate of conformity or inspection report form. Sixth, the procurement of raw materials must be fresh, clean, in line with health standards and relevant regulations. Seven, do not purchase: rotting and spoilage, mold, rancidity, insects, worms, poisonous, harmful, dirty and unclean, adulteration, adulteration, mixed with foreign objects or other sensory properties of abnormal food; no proof of inspection of meat food, dairy products, spices, alcohol, beverages, etc.; more than the shelf-life and other food labeling does not comply with the provisions of the stereotypes of the packaged food. VIII. Strictly implement the system of purchasing and transportation of food and raw materials to prevent food contamination. Food, raw materials acceptance system I. The cafeteria set up a full-time or part-time food and raw materials acceptance officer. Second, the acceptance of food and raw materials, do a good job in terms of quantity, quality, toxic, harmful food processing records. Third, check whether the purchased food and raw materials have product certification or quarantine, inspection certificate, and make a record. Fourth, do not sign acceptance of corruption and deterioration, mold, insects, poisonous, harmful, adulterated and adulterated as well as over the shelf life of food. V. Acceptance of food, raw materials can be forwarded to the treasurer. Sixth, acceptance records should be properly maintained for inspection.　　 Cafeteria warehouse custodian system, a warehouse custodian must be qualified by the health inspection, health knowledge training after taking office. Second, the number of food, quality and import and export to be registered, first-in-first-out. There are signs of expiration and deterioration of food timely report and destruction, disposal. Third, packaged food according to categories, varieties stored on the shelves, hanging signs indicating the quality of food and the date of purchase; goods arranged in accordance with the relevant requirements; bulk food storage containers covered, and labeled with the name of the food. Meat, eggs and other perishable foods are stored refrigerated or frozen according to regulations and maintained at the specified temperature. Food and non-food shall not be mixed, and no personal items and other sundries shall be stored in the warehouse. Sixth, strictly prevent rats, insects, flies and cockroaches contaminated food and raw materials. Seven, the warehouse often open windows and ventilation, to keep the warehouse room clean. Eight, warehouse storage standardization. Warehouse custodian must learn and master the knowledge of food preservation and commodity knowledge.　Operation room hot dishes cooking, pastry production health requirements a staff must carefully check the food to be processed and food materials, do not use raw materials that do not meet hygiene standards. Can not be fully heated cooking dishes selected carefully, the operation process should be strict to prevent contamination; semi-finished products should be cooked when the second cooking to achieve burned through. Second, the use of food additives to comply with national health standards; seasoning filling in line with health requirements; seasoning containers clean and hygienic, and timely cover after use. Tasting food should be done with special tools; leftover food should be properly stored; soybean products should be reheated and thoroughly reheated before consumption after refrigeration. Cooked products after meals and overnight must be fully heated before consumption. The utensils and containers of the canteen should be separated from the raw and cooked food and should be used exclusively; they should be sterilized before use, washed after use, and stored in a clean place. Fifth, frying food oil after repeated use, dark color, odor to be discarded. Sixth, a variety of food ingredients must be washed before use, vegetables and meat, aquatic products, separate pool cleaning. Poultry eggs should be washed and sterilized before use; do not use spoiled loose yolks or broken eggs. Meat, eggs, aquatic products, vegetables, etc. used for stuffing should meet the hygiene requirements. To be processed food off the shelf. Seven, do not use insect, mold, odor, dirty and unclean rice, noodles, jam, fruit, soybean paste and other raw materials. Eight, the fertilizer (lead) deteriorated, moldy shall not continue to use; there is a strange smell of flour cylinder, basin, dim sum mold should be carefully scrubbed to keep clean. Nine, the processing of direct access to the workbench, utensils, containers should be dedicated; the production staff should wear clean overalls, caps, aprons; the operation of a thorough hand washing and disinfection before.　 Tableware scrubbing and disinfection hygiene system I. Adhere to the "residue removal, detergent scrubbing, water rinsing, disinfection cabinet high temperature disinfection" four cleaning and disinfection process. Sensory inspection to light, clean, astringent, dry to meet the disinfection requirements. Second, the disinfected spare tableware is neat and orderly; the cupboard is dustproof, free of debris and grease. Dishwashing sink should be dedicated, scrubbed clean after use, no residue, grease and dirt, and the surface is clean. D. Dishwasher and steam should be used for disinfection, and items should be placed correctly and reasonably. Waste should be contained in special containers, not exposed, not backed up, not overflowing. All kinds of pots and other large utensils should be dust-proof with thatch, and disinfection should be done with disinfectant or boiling water.　Hygienic system of operation room I. The ground is clean, and the doors and windows are clean. All kinds of cooking utensils, appliances and manipulators should be neatly arranged, and raw and cooked should be separated. Third, the implementation of the finished product storage "four segregation" and should be clearly marked. Fourth, tableware to do: a wash, two rinse, three disinfection, four cleaning. Fifth, the stove is clean, cooking utensils in a timely manner to scrub, the requirements of the eye to see the original color, iron shiny. Sixth, all mechanical work is completed in a timely manner for maintenance, wipe, and keep clean. Seven, refrigerator freezer management, frequent inspection, regular defrosting, separate storage of raw and cooked food, no odor in the cabinet. Eight, lettuce on the shelves, wash first before processing. Nine, the pool clean, vegetables, meat wash pool; water and sewage pipes are smooth, no garbage in the drainage ditch, no odor. Doors and windows are fly-proof, dust-proof and rodent-proof. Indoor ventilation, good light.　　　School cafeteria food poisoning emergency plan for the maintenance of the majority of teachers and students and all employees of the life safety, to protect the College teaching and smooth progress, to maintain the political stability of society. According to the Ministry of Education, the Ministry of Health "on strengthening school health epidemic prevention and food hygiene and safety work" of the views, combined with the specific circumstances of the work of the cafeteria, we have formulated the following dietary safety emergency plan: I. Measures to Prevent Food Poisoning (a) improve the reporting system of food poisoning College of the cafeteria, dining room to conscientiously carry out the implementation of the Ministry of Health food hygiene as well as on the "food poisoning accidents," the spirit of the "food poisoning accidents" in order to timely (ii) Widely carry out preventive measures against food poisoning. (ii) Widely carry out publicity and education on the prevention of food poisoning Widely and y carry out publicity on the prevention of food poisoning, taking into account the actual situation of the college, make full use of radio, television, newspapers, blackboards, posters and physical specimens and other forms to publicize and popularize the relevant hygiene knowledge, to improve the hygiene management level of the food practitioners, teachers and students, and to reduce the occurrence of food poisoning. (iii) Preventive measures for bacterial food poisoning (1) Preventing bacterial contamination of food: School canteens should strengthen hygiene management of food, especially animal food such as meat, fish and milk, and prevent contamination during production, processing and sale. Food shall be stored at low temperature, with special tools for sale, food workers should pay attention to personal hygiene, regular physical examination, found to be unsuitable for food work of the sick or sick people, should be promptly transferred to work. (2) Control of bacterial contamination, control of bacterial growth and reproduction measures, mainly low-temperature storage. In accordance with the hygienic requirements of low-temperature preservation of food storage of food, to prevent food spoilage. (3) kill pathogenic bacteria. Measures to kill pathogenic bacteria is mainly high temperature sterilization, when the deep temperature of meat food up to 80 degrees, after 12 minutes can completely kill salmonella. Cooked food and leftover food and rice from alternate meals must be sufficiently heated before sale or consumption. (iv) Prevention of Chemical Food Poisoning (1) Some chemical substances are similar in shape to the edible facial alkali, starch, salt, etc., and thus are often misused and eaten by mistake, resulting in poisoning. Therefore, it is necessary to strengthen the management of toxic substances, strictly enforce the system of keeping and receiving, and strictly prohibit bringing toxic chemical substances back home for use. (2) Strengthen the management and use of pesticides. Pesticides should be stored in specialized warehouses, and should not be stored in the same warehouse with food to prevent contamination of food. And to strictly comply with the relevant provisions of the use of pesticides. (3) Containers for packaging or holding toxic chemicals should not be used for packaging or holding food. (E) Preventive Measures for Poisoning of Poisonous Animals and Plants Poisonous animals and plants are often similar to certain edible foods, and if people do not recognize them and mistakenly consume them, they will be poisoned, e.g. poisonous mushrooms and wild fruits. Therefore, publicity should be strengthened to enhance the ability to recognize toxic or non-toxic plants and animals to prevent accidental consumption. For toxic plants and animals that cannot be recognized, they must be identified by the relevant departments and confirmed to be non-toxic before they can be consumed. Second, the occurrence of food poisoning treatment (a) notification of the discovery of food poisoning accidents, immediately notify the health clinic to make preparations for rescue, and at the same time reported to the relevant leaders of the College, the accident is serious reported to the hospital emergency telephone 120. (b) emergency treatment 1, the health clinic: the call of the doctor emergency ambulance work; 2, the logistics department (office): responsible for vehicle scheduling, to the hospital to rescue the seriously ill; 3, the Security Office: to protect the scene, the Organize accident investigation and deal with temporary emergency tasks. (C) the cause of the investigation 1, to protect the scene, the suspicious food or toxic food sampling and sealing; 2, leave samples of food and samples taken at the scene sent to the epidemic prevention department for technical identification; 3, analysis of the cause, according to the scene investigation and technical identification of the situation for a comprehensive analysis, to determine the cause of the accident, learn a lesson. (D) the situation report according to the size of the accident, timely report to the relevant units at the higher level, the hospital office unified report.