I. General hygiene requirements and management system

1. There is an independent food raw materials storage room, food processing operation room, processing of cold dishes should be a special room;

2. To be processed food and direct access to the food, raw materials and finished products should be stored separately, the food Storage shall not be exposed to harmful substances (such as flies, rats, cockroaches and other drugs), unclean things;

3. Used for raw materials, semi-finished products and finished products processed knives, dunnage, boards, buckets, pots and all other tools and containers must be used separately, and to achieve a clear sign, positioning and storage, wash after use;

4. Used to preserve the food refrigeration equipment must be affixed to the sign, raw food, semi-finished and cooked food should be stored in separate cabinets;

4. Cooked food should be stored in separate cabinets;

5. Detergents, disinfectants and food additives used should be safe and harmless to humans, and there must be a fixed storage place or cabinet, and have a clear sign;

6. The environment inside and outside of the cafeteria must be kept clean and tidy, and there should be appropriate disinfecting, dressing, washing, ventilation, dust, fly, rodent, sewage drainage, filters, storage of garbage and waste facilities;

7. Waste facilities;

7. Each post and operational links to develop the appropriate job responsibility system;

8. Develop the appropriate health management system, employees have health certificates and hygiene training certificates;

9. Establishment of food processing personnel health records.

Two, food procurement and storage health requirements

1. Food procurement should have a special department and person in charge;

2. Procurement should be requested from the supplier of health permits, industrial and commercial business license, food inspection reports or certificates of conformity of the copies, and carefully check with the originals and the products whether they are in line;

3. Procurement of stereotypes of packaged food must have Factory address, factory name, production date, batch number or code, shelf life, formula or main ingredients and other food labeling content;

4. Prohibit the procurement of corrupt and spoiled, moldy, insect, dirty, unclean, foreign matter or other sensory traits of abnormal food, meat and its products without hygiene inspection or unqualified test, more than the retention period or does not comply with the provisions of food labeling of the stereotypes of food packages and other food does not meet food hygiene standards and requirements. Meet the food hygiene standards and requirements of food;

5. Food should be categorized, divided into shelves, wall, off the ground storage;

6. Regular inspection, timely cleanup of deterioration or over the shelf life of `food;

7. Food warehouses shall not be stored in the poisonous and hazardous substances and personal household items;

8. Storehouse should be kept clean, set up rodent-proof, fly-proof, Moisture-proof facilities, cold storage should be regularly defrosted, there should be a certain gap between the food.

Three, food processing health requirements

1. vegetables must be soaked in water in the soaking pool for no less than 10 minutes;

2. roughing the use of knives, dunnage, cases, pots, pools, etc., to meat and vegetables separately;

3. cooking and heating of food should be thorough to ensure that the center of the food temperature reaches 70 ℃ or more;

4. processed food should be Strictly separate raw and cooked, processing containers and utensils should be marked raw and cooked mark;

5. Cold food processing should be dedicated, dedicated room, dedicated equipment, dedicated refrigeration, dedicated disinfection facilities;

6. Processed cooked food, after cooking until consumption of food that needs to be stored for a longer period of time (more than 2 hours), it should be stored in the conditions of higher than 60 ℃ or lower than 10 ℃;

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7. Pasta should have a special production room, equipped with special tools, utensils, containers and refrigeration facilities, raw materials must be fresh, free of insects, mold, rancidity, odor and dirt and uncleanliness, etc., pasta the same day to do the same day consumption.

Four, food and beverage utensils washing and disinfection and practitioners of health requirements

1. There should be a special food and beverage utensils washing pool, with oil stained items to join the detergent, and with no oil stained items separate washing;

2. All food and beverage utensils should be disinfected before use, steam disinfection, not less than 10 minutes, knives, duns, tablets, the first time before use should be disinfected;

3. Disinfected food and drink utensils must be stored in a special cleaning cabinet for food and drink utensils standby, separate from unsterilized food and drink utensils, cleaning cabinet to be regularly cleaned, and to prevent rats, insects climbed in;

4. The use of detergents in line with national health standards, disinfectants;

5. Employees must be a yearly health check, and hold a health certificate on duty;

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6. Practitioners should always carry out self-medical observation, timely detection and reporting of their own suffering from diseases that may contaminate food;

7. Practitioners should develop good hygiene habits, always keep their hands clean and hygienic, to maintain the neatness of the work service, food processing shall not leave long nails;

8. Work cap, mask;

9. Take tableware should be taken when not in contact with food parts, to use food clips to take has been processed directly into the food.