1. Hold a valid Food Hygiene Permit and hang it on the wall. Second, the employees have health checks every year, and the holding rate of valid health certificates and training certificates is 111%. The transfer rate of "five diseases" is 111%.
3. Employees participate in health knowledge training for more than 11 hours every year, and the training materials are complete (there are plans, teaching materials, class hours and examination papers), which are compiled into books. Fourth, the patriotic health organization network is sound, and the health management system (cleaning system, disinfection system, operating rules, post responsibility system, inspection and assessment system, reward and punishment system, etc.) is sound, and it is hung on the wall. Health work is planned and summarized. Often carry out health inspection and appraisal activities, with inspection records and rewards and punishments. The patriotic health information is complete, standardized and bound into a book. 5. Clean indoor and outdoor environment. Special person shall be responsible for sanitation and cleaning, and wet cleaning shall be carried out every day. Indoor items shall be placed neatly, with no dust, cobwebs, cigarette butts and sputum marks on the ground, and the walls shall be peeled off. Sewers and sewers are well drained, and no dirt is accumulated. Air conditioner filter screen and electric fan blades are free of dust. The spittoon has a cover, which should be emptied in time and kept clean. Public tea has disinfection facilities. Outdoor greening and beautification, the courtyard is flat, and the corridors and balconies are clean without sundries. Vehicles are parked neatly, without littering and illegal construction, and without sanitary dead ends. The garbage is managed in barrels, bags and seals, with daily production and daily clearing, and no flies and maggots. Six, the toilet reached the national standard of more than two kinds of flushing, cleaning every day, regular disinfection, clean and sanitary, no feces and urine scale, no maggots, no smell. Seven, "four pests" work organized network. There are leaders in charge, full-time (part-time) "four pests" personnel, a system, a plan, medical equipment, the "four pests" measures effectively implemented, regular inspection and assessment, and records. The production site and finished product warehouse are equipped with fly prevention facilities such as screen doors, screens, gauze covers and air curtain machines. Sewers, sewers and wall vents are equipped with rat-proof nets, and the gap between doors and windows is less than 1.6 cm. The indoor and outdoor environment is equipped with tools such as rat traps, rat cages and rat sticking boards to carry out regular rodent control activities, so that there are no rat tracks such as rats and rat holes, rat droppings and rat bite marks, and the breeding grounds of mosquitoes and flies are effectively controlled. Do not fly maggots, infestation, cockroaches, egg pods and cockroach traces, "four pests" work and four pests density standards, accurate, complete and standardized information. Eight, there are no toxic and harmful places within 31 meters around the production site. Nine, the production and business premises must be adapted to the scale of production and operation.
1. Large and medium-sized restaurants (with a total area of 1.51 square meters, 81 seats, more than 1 boxes, and more than 111 people dining in the staff canteen) have places such as raw material processing, side dishes, cooking, meal preparation, cooked food, white case room, main and non-staple food warehouse, cold storage (refrigerator), changing room, tableware washing and disinfection room, fuel and waste storage.
2. Small restaurants must have clear places for raw material processing, side dishes, cooking, freezer (refrigerator), tableware cleaning and disinfection, fuel and waste storage.
3. The production and processing sites are rationally arranged according to the technological process, with raw materials coming in and coming out, flow production and no cross-over. Ten, dining room and kitchen (including auxiliary room) area ratio of not less than 3: 2 (dining room area can be estimated by 1 square meters per meal). Where the business of rice (including fast food, box lunch) processing place is not less than 41 square meters, the business of pastry and snack processing place area is not less than 25 square meters, and it is necessary to set up a special room of more than 11 square meters to run cooked pickles, cold noodle products and sub-packed box lunch. Eleven, production room, stove room, cooked food room, rough machining room, tableware washing and disinfection room interior wall must be paved with ceramic tiles. The ground is paved with waterproof and wear-resistant materials, with open ditches for drainage, and smooth waterproof materials are pasted on three sides of the ditches. The drainage system is equipped with a metal floor drain, and the sewer outlet is equipped with a rat-proof wire mesh. Twelve, raw material processing sites should have more than two pools, each production site must be equipped with a pool. Cooking room uses partition stove or gas and oil stove, with good ventilation, smoke exhaust and exhaust facilities.
XIII. The cooked food room should be equipped with perfect fly-proof and dust-proof facilities, air conditioning, washing and disinfection pool and ultraviolet sterilization lamp. There are special refrigerators, special knives and tool containers for cooked food, and raw and cooked food should be separated with obvious signs. Cooked food producers should change clothes for the second time when entering the cooked food room, take off their original work clothes, put on special work clothes for the cooked food room and wash their hands and disinfect before they can work.
XIV. The tableware disinfection facilities are in good condition, the measures are implemented, and the person in charge is responsible. The disinfection is normal, which meets the hygiene requirements and has disinfection records.
1. large and medium-sized catering units should set up tableware washing and disinfection rooms, thermal disinfection facilities such as dishwashers and tableware cleaning cabinets. Small and individual restaurants are equipped with tableware washing and disinfection places, with three pools for cleaning, disinfection and clean water washing and a cleaning cabinet. Advocate the use of centralized disinfection tableware.
2. Disinfection of tableware is mainly based on heat source electronic disinfection cabinet, dishwasher and other disinfection methods, supplemented by drug disinfection, and the tableware disinfection procedure is posted directly above the tableware washing and disinfection place.
3, equipped with a sufficient number of tableware, not less than 2 to 3 times the number of people dining at peak hours, tableware cleaning cabinet should be able to accommodate a sufficient number of tableware, and be sealed and kept clean.
4. There is a full-time disinfector in large and medium-sized restaurants, who is responsible for the overall disinfection work. Disinfectors are familiar with disinfection procedures, drug concentration, disinfection temperature and disinfection time. The qualified rate of tableware disinfection effect is over 85% every month.
5. After disinfection, the tableware should be smooth, clean, free of stagnant water, greasy and food residue. Fifteen, catering water should meet the requirements of the national "sanitary standard for drinking water". Sixteen, large and medium-sized catering units should be equipped with bathrooms and dressing rooms, dressing rooms equipped with more wardrobe (cabinet). Small restaurants have dressing rooms. Each employee shall have at least two sets of work clothes in winter and summer, and the operators in the cooked food room shall have 3 ~ 5 masks. Seventeen, the purchase of food should obtain the inspection report, there is a registration certificate. The warehouse should separate groceries and store them in categories, and the partition wall should be more than 1.5 cm from the ground, with obvious signs. Create cards for each food. Stereotyped packaged food has factory name, address, product name, production date and shelf life, so as to be FIFO. Eighteen, every year to carry out staff health education training, health knowledge penetration rate of 111%, women's health education work carried out, staff health knowledge examination pass rate of 111%, staff health behavior formation rate of more than 81%, training materials and examination papers bound into a book. Nineteen, the unit meeting room, business room, restaurant, production room, warehouse and other signs and measures to prohibit smoking, and actively carry out activities to create non-smoking units. Twenty, employees have good personal hygiene, wear clean work clothes at work, do not leave long hair, beard and nails, do not dye nails, wear rings and hand ornaments, and do not smoke when operating. Twenty-one, the unit internal dormitory and dormitory area outside according to the health requirements of residential areas, there are people who pay special attention to the standard.
XXII. The responsibility system of "four packages in front of the door" was implemented to meet the management requirements. Twenty-three, strictly implement the relevant provisions on the management of food claims.