Kitchen standardized operation and general knowledge of safety 1. Knowledge of kitchen safety

1, rice cookers, electric frying pans, induction cookers and other movable electrical appliances, in addition to turning off the switch after use, but also toggle off the plug to prevent the switch from malfunctioning. Because long time energized will damage the electrical appliances, resulting in fire.

2, many places in the kitchen to take into account the prevention of children in danger. A variety of washing products should be placed under the short cabinet (washing pool) specialized cabinets, sharp knives and other appliances should be placed in a drawer with a safe open.

3, for safety reasons, the design of the kitchen is to be careful of sharp protruding corners, in the head of the appliances, exhaust hoods and so on. You can make these corners rounded, or wrapped in cellophane to cover them, or buy some plastic used to wrap the corner of the small set, can be used to stickers

sticky kind.

4, the kitchen is best to avoid the use of mats, mats, so as not to take the plate and the teapot filled with boiling water when slipping and scalding people.

5, keep the kitchen clean. Cooking utensils, knives, forks and cutlery should be clean cloth wipe dry wipe clean. Each rag should not be used for more than a day, the next time before using the rag in boiling water to cook. Don't leave any place where bacteria can grow:

Clothing that comes into contact with food should be changed regularly and sterilized at high temperatures before the next use.

6. The water used for drinking and for preparing instruments should be pure and clean. If you have doubts about the quality of water, it is best to boil the water, and then drink or make ice cubes.

7, food, especially poultry, meat, and milk, etc., must be thoroughly cooked before consumption. Thoroughly cooked means that all parts of the food are cooked to a temperature of at least 70 degrees Fahrenheit.

8. It is often difficult to eat all the food at once after it has been cooked. If the food needs to be kept for 4 or 5 hours, it should be stored at high temperatures (near or above

60 degrees Fahrenheit for consumption) or low temperatures (near or below 10 degrees Fahrenheit). Children's food should not be stored. A common mistake

is: putting large quantities of food that have not yet cooled in the refrigerator because it is too late for the food to cool down and dissipate heat quickly.

9. Do not let insects, rats and other animals touch the food. Animals usually carry disease-causing microorganisms. The best way is to use closed containers for food.

10, food should be eaten as soon as it is cooked. Food cooled to room temperature is prone to bacterial growth. Consumption of cooked food that has been stored at room temperature for four or five hours is the most dangerous, and the longer the food is stored at room temperature, the greater the danger.

2. What is the common sense of kitchen safety

Now more kitchen appliances such as: induction cooker, refrigerator, electric pressure cooker, microwave oven, electric oven, electric rice cooker, electric pancake pan and other electrical appliances, electrical explosion, electric shock, electrical appliances and other safety hazards on fire. This requires us usually must be in accordance with the instructions of the household appliances to operate, must not be overloaded in the case of the use of household appliances can not be cheap to buy poor-quality products, jacks must be installed in the children are not easy to access the place. If you find electrical appliances malfunction, you should immediately stop using and cut off the power supply; if you find circuit failure, you should look for professionals to carry out maintenance; aging wires should be replaced in a timely manner, electrical appliances more than the use of life should be noted. If electrocution occurs, you must not use your hands to pull the electrocuted person, first cut off the power supply, artificial respiration, if necessary, call 120 for help. If a fire occurs, timely fighting, fire should be large around the time to seek help, if necessary, call 119 for help.

Kitchen knives should also be placed in a fixed position, conspicuous position, in order to prevent touching down injuries or not obvious and will be scratched. Small injuries with a band-aid treatment, can not deal with the rush to the hospital.

Natural gas or gas also exists in the combustion or explosion of security risks. After using the gas valve or natural gas valve must be closed, the use of people can not leave, in order to prevent the sudden flameout; such as gas or natural gas leakage. Should immediately close the gas main valve, open the window ventilation, in order to prevent the gas gathered too much poisoning or explosion.

3. To standardize the use of kitchen equipment operation regulations

Gas stove . .1... Before use, open the doors and windows for ventilation or start the exhaust system.... And check whether the gas cylinder, pipeline, stove and valve is normal there is no gas overflow.

. .2. When using a gas appliance, first ignite the appliance and then turn on the gas. Except for the automatic ignition device. After use, turn off the burner switch and then the main switch.

. .3. Designate a person to use and maintain the stove. And do a good job of handing over the work. . .4. The gas bottle is not allowed to shake or subjected to violent vibration.

. .5. Open flames and stacking of flammable items around the gas cylinder are not allowed. Meat grinder . .1.. Before operation, check the operation of the machine, electrical equipment and safety devices.... Make sure it is in good condition... Only then can be operated.

. .2.. Cut the meat into strips about 2.5cm wide and 1.5cm thick ... Remove the skin and bones.... Only then put the meat into the machine and grind it. . .3.. During the operation of the machine.... Do not put your hand into the feeding mouth.

It is strictly prohibited to use hand pressure when feeding.... The material should be fed with wooden stick. . .4. Maintenance and cleaning must cut off the power supply.... Wait until the machine stops running before proceeding.

. .5. When the minced meat sticks together.... Do not scrape by hand. Mixer . .1.. Before operation... Before operation, check whether the machinery, electrical parts and protective equipment are complete and intact.... Check whether the machinery, electrical parts and protective devices are complete and intact before operation.

. .2. During the operation of the machine.... Do not put your hand or head into the barrel. . .3.. The power supply must be cut off during cleaning and maintenance.... Wait until the machine stops running before proceeding.

Pasta Machine . .1. Before operation... First check whether the machine equipment, electrical parts and protective devices are complete and intact.... After confirming that it is in good condition... Only operate the machine after confirming its integrity. . .2... Concentrate your thoughts during operation.

When the machine is running, it is strictly prohibited to put your hands and head into the dough barrel. . .3. When scraping flour... The head must not be stretched into the bucket.... Turn off the machine for when discharging flour.

. .4.. When making flour... Throw the flour to the right amount. Before starting the machine, the cover must be closed.... Make sure the limit switches are in good contact with each other.

. .5. Frequently check whether the limit switch is sensitive.... If there is any malfunction, it must be stopped. Do not lift, tie, stick or press the limit switch by hand, rope or other means.

. .6.. When cleaning and repairing the machine... Must cut off the power supply... Only after the machine stops running. Shaking machine . .1. Before starting the machine, check the machine equipment, electrical parts, safety devices, and so on. Check the machine equipment, electrical parts, safety devices, etc. before starting the machine.

. .2. Do not operate the machine with your hands in direct contact with the mechanical rotating and roller parts of the machine. . .3. The rotating parts of the pasta shaker such as motor, chain, belt disk, etc. must be protected.

. .4. The various safety guards on the pasta shaker must not be removed or abolished without authorization. . .5.. Find that the machine has problems ... Report for repair in time... Do not run with disease.

. .6. Cleaning and maintenance... Must cut off the power supply... Only after the machine stops running. Steamer . .1.. Work with each other ... When turning on the steam again, you should pay attention to the slow ... Start small and work your way up... Be careful when opening and closing the steamer door.... Do not stand on the side of the door... Loosen the handwheel slowly... Release the residual gas... Prevent the vapor from rushing out and injuring people.

. .2. Pay attention to the pressure gauge when operating.... Do not exceed the specified pressure. . .3. Steamer should be operated by a person ... Non-operators should not open the steam valve... If the operator is not available... If the operator is not available, he/she should ask other personnel to operate the steamer on his/her behalf. Should understand the operating requirements before operation.

Oven, bread oven . .1. Before ignition, open the doors and windows and doors for ventilation. Oven operation and control should be responsible for.... First open the door after ignition... In order to avoid the explosion of the gas mixture in the open flame.

. .2. When baking food people shall not leave.... And often observe the working condition.... To prevent accidents. . .3. When electrical equipment failure occurs.... Contact the electrician for repair in time. Other personnel are not allowed to unauthorized dismantling.

. .4. Gas leakage should be promptly reported to the relevant personnel to immediately repair.... And keep ventilation... Prohibit the use of open flames. . .5. Close all gas valves after work is completed.... And do a good job of cleaning and sanitation around.

Electric stove . .1. The use of electric stoves should not be placed around the flammable items. . .2. Cords should be rubber sheathed.... Cords and plugs should be hung when unplugged.

. .3. Electric stoves are to be used for dry shelf support ... Keep a certain distance from the ground.... Avoid because of the ground moisture .... The electric stove caused by the conductivity of the electric stove and electric shock accidents. . .4. When you find that the furnace is faulty, immediately cut off the power.... Unplug the socket... Ask an electrician to repair.

. .5.. The electric stove should be cut off the power supply after use. . .6.. The use of electric stoves should fill out the "Mobile Electric Appliance Use Approval Form" ... After the approval of the department head... Can be used only after the approval of the department head.

Slicer . .1. Before operation must do a variety of safety measures.... Make sure the shell is well insulated. . .2. Fix the transverse stopper gently when slicing.... Do not use excessive force.

. .3.. Set the desired thickness by adjusting the knob. . .4.. After confirming that the above is done.... Only then can the power be turned on.

. .5.. Turn on the clutch. Disconnect the clutch when the food has been sliced 2/3 of the way through.... Lower the weight and continue slicing.

. .6.. Between the disc slicing knife and the regulating plate.... It is strictly prohibited to put your hand close to.... To avoid hand injury from the blade. . .7. After use and cleaning.... Must cut off the power supply... It is strictly prohibited to clean with electricity.

. .8. The machine must be cleaned every day.... When cleaning to prevent the knife plate hurt hands.... Do not pour water on the body. Microwave Oven . .1.. Do not start the microwave oven with the door open. Do not start the microwave oven.... To prevent excessive microwaves from escaping.... This may cause injury to the human body.

. .2. Do not start the microwave oven until you have heated something in the oven. Do not start the microwave oven.... To avoid no-load operation... ...to prevent damage to the appliance. . .3.. Do not use metal containers in the oven ... Otherwise, it will affect the heating time.... It may even cause electrical discharge in the furnace to ignite or destroy the magnetron.... Containers with metal rims can also cause flames when placed in the oven... Microwave oven should use heat-resistant plastic, heat-resistant glass and porcelain utensils.

. .4. Canned, bottled or bagged food ... Such as chestnuts, sausages, etc. ... The skin must be cut open before heating.... Otherwise expansion by heat... May burst. Special care... Do not heat the whole egg in the oven... This may cause the egg to explode and the machine to be damaged. The machine will be destroyed.

. .5. If the food in the oven catches fire.... Should be put into the container... And then placed in the center of the tray. Instructions for the ice machine 1.The tilt angle of the box during transportation shall not be greater than 45 degrees, and inversion is prohibited, so as not to cause failure of the compressor or refrigeration system.

2. Ice machine for the first time or after a long period of downtime and use again, you should unscrew the drain nut 5, and provide their own containers to put in the water location, the first two ice for the ice machine piping system for the cleaning process, the ice should not be made to eat, and so the two drain drain drain, screw the drain nut 5, and then ice can be eaten. 3. Ice machine can not be used in the outdoor open air, can not be directly drenched in water, do not put in a wet or easy to be wet with water. Moist or easy to be drenched with water.

Instead, it should be placed away from heat sources, no corrosive gases around, well-ventilated plane, leaving at least more than 150mm space around to ensure the free flow of air.4. After the ice machine is in place, the first time you use it, you should park it for 12 hours before turning it on.

5. Do not place objects or water containers on the ice machine. 6. Do not touch the electrified parts such as the power plug with wet hands. 7.

7. In addition to professional repair personnel, other people absolutely.

4. What is common sense kitchen safety

Now more kitchen appliances such as: induction cooker, refrigerator, electric pressure cooker, microwave oven, electric oven, electric rice cooker, electric pancake pan and other electrical appliances explosion, electric shock, electrical appliances on fire and other safety hazards.

This requires us to usually must be in accordance with the instructions of the household appliances to operate, must not be overloaded in the case of the use of household appliances can not be cheap to buy low-quality products, jacks must be installed in the children are not easy to access the place. If you find electrical appliances failures, you should immediately stop using and cut off the power supply; if you find circuit failures, you should look for professionals to carry out maintenance; wire aging should be replaced in a timely manner, electrical appliances more than the use of life should be noted.

If electrocution occurs, you must not use your hands to pull the electrocuted person, first cut off the power supply, artificial respiration, if necessary, call 120 for help. If a fire occurs, timely fighting, fire should be big to the surrounding area for help, if necessary, call 119 for help.

Kitchen knives should also be placed in a fixed position, conspicuous position, in order to prevent touching down injuries or not obvious and will be scratched. Small injuries with a band-aid treatment, can not deal with the rush to the hospital.

Natural gas or gas also exists burning or explosive safety hazards. After use, be sure to close the gas valve or natural gas valve, use people can not leave, in order to prevent the sudden flame; such as the occurrence of gas or natural gas leakage.

The gas valve should be closed immediately, open the window to ventilate, in order to prevent the gas gathered too much poisoning or explosion.

5. Kitchen cooking safety to pay attention to what

Kitchen cooking safety common sense, food, especially poultry, meat and milk, etc., must be thoroughly cooked before consumption.

Kitchen cooking heat tips, the so-called thoroughly cooked means that all parts of the food temperature of at least 70 ℃. Common sense kitchen cooking safety two, food once cooked should be eaten immediately.

Kitchen pots and pans maintenance methods, food cooled to room temperature is easy to breed bacteria, eating at room temperature has been stored for four or five hours of cooked food is the most dangerous, and the longer the food is stored at room temperature, the greater the danger. Kitchen cooking safety common sense three, should choose to have been processed food, for example, choose to have been processed and sterilized milk rather than raw milk.

Common sense kitchen cooking safety four, stored cooked food must be reheated (not less than 70 ℃) before consumption. Characteristics and maintenance of the "heart of the stove" stove.

Kitchen cooking safety common sense five, food is often difficult to eat all at once after cooking. If you need to store the food for 4 or 5 hours, it should be kept under high temperature (close to or above 60℃) or low temperature (close to or below 10℃).

Refrigerator tips, children's food should not be stored. A common mistake is: to put a large amount of food that has not yet cooled in the refrigerator, because it is too late for the food to cool down and dissipate heat quickly.

Kitchen cooking safety common sense six, do not let the uncooked food and cooked food in contact with each other. Gas water heater classification characteristics, direct contact between the two may cause contamination, for example, with the same knife successively cut raw meat and cooked meat, may cause contamination.

Kitchen cooking safety common sense seven, often wash your hands. Before cooking to wash your hands, every time you cook between the time to wash your hands again; cooking, turn to do another kind of food to wash your hands, for example, after doing the fish began to do when the meat, be sure to wash your hands; pets may also be a source of infection.

Kitchen cooking safety common sense eight, keep the kitchen clean. Cooking utensils, knives, forks, cutlery, etc. should be clean cloth wipe dry wipe clean.

Each rag should not be used for more than a day, and before the next use of the rag in boiling water to cook. Don't leave any place where bacteria can grow; clothes that come into contact with food should be changed regularly and sterilized at high temperatures before the next use.

Kitchen cooking safety common sense nine, do not let insects, rats and other animals touch food. Animals usually carry disease-causing microorganisms.

The best way is to use closed containers for food. Common sense kitchen cooking safety X. Drinking water and water used in preparing food for cooking should be pure and clean.

If in doubt about the quality of water, it is best to boil the water and then drink it or make ice cubes.

6. What are the health and safety requirements of the kitchen

Kitchen hygiene requirements and standards

First, environmental health

1, to keep the ground free of grease stains, no water stains, no hygiene corners, no debris. Keep the tiles clean and bright, and wipe windows and doors diligently.

2, after the end of the work seasoning cover, tools, utensils, work surfaces, clean up the ground.

3, before leaving work should be refrigerators, stoves, cooking stations, cleaning cupboards and cabinets under the inner and kitchen corners, etc. clean up to prevent residual food corrosion.

4, kitchen, refrigerator and other equipment damage should be reported in time for repair.

5, the kitchen cooking and processing of food used in the waste water must be removed in a timely manner, not in the kitchen overnight, garbage cans and rancid barrels need to be basically kept clean, clearly labeled and covered, cleaned up on time.

Second, the refrigerator health

1, the refrigerator has a person to manage, regular frost.

2, keep the refrigerator inside and outside clean, scrub once a day.

3, daily check the quality of food in the refrigerator, put an end to the mix of raw and cooked, is strictly prohibited stacking plate, fish, meat, vegetables, relatively separate, to reduce the string of flavor, if necessary, the application of plastic wrap.

Third, food hygiene

1, seriously do a good job of quarantine of raw materials, spoiled, toxic, harmful food is not cut, not boil.

2, food should be kept fresh, clean, hygienic, and washed, categorized in plastic bags tightly wrapped, or in covered containers, were stored in the refrigerator or freezer, fish and meat to be processed quickly, so as to avoid repeated thawing and the impact of freshness, and do not expose the food in the life of the room temperature for too long to really do.

3, where easy to corrupt dietary items, should be stored below zero degrees Celsius refrigerated containers, cooked and raw food stored separately, to prevent the spread of food odors in the refrigerator and absorb the smell of the box, and prepared deodorant or charcoal into the refrigerator burned, can absorb the odor.

4, food containers clean, cooking utensils do not rust knives, cutting boards do not mildew, processing countertops are clean and cooked dishes plate with a clear distinction.

5, the food is fully heated, to prevent the inside and outside of the cooked, overnight, overnight, purchased cooked food should be burned back before supply.

6, according to the relevant provisions of the ***, prohibit the sale of food.

7, vegetables shall not have withered leaves, mold, insects, rot, such as health failures, to return to the rough cleaning.

8, dry goods, fried foods, seafood, fans, spices, canned goods, etc., to be properly stored, not scattered, landing.

9, food should be operated on the workbench, processing, and raw and cooked food handled separately, knife, vegetables, pier, rags must be kept clean and sanitary.

Fourth, tableware hygiene

1, cut with utensils to separate raw and cooked, processing machinery must be kept clean.

2, cooked food, cooked dishes in pots, tableware shall not be nicked, broken edge, must be clean, sterilized, no water, oil, ash stains, before pots out of vegetables.

3, stainless steel appliances must maintain the color, unclean dishes back to the dishwashing room to rewash.

V. Stove health

1, the stove to maintain the stainless steel color, there shall be no grease, the city head after the end of the clean.

2, pots and pans must be clean, discharge neatly.

3, stove tiles are clean, no grease, stove exhaust should be cleaned regularly, there shall be no grease.

4, a variety of seasoning cans, tanks must be clean and sanitary and cover.

Kitchen safety precautions are as follows:

1, the kitchen gas fuel piping, valves must be regularly checked to prevent leakage. After cooking, you should promptly close all gas fuel valves, cut off the gas source, fire source.

2, switch socket away from the sink stove.

3, the socket to have a protective door: to avoid children due to curiosity, with fingers or small pieces of metal, iron needle and other conductive body into the jack and electrocution.

4, kitchen circuit remodeling in the kitchen to set up a distribution box, use a separate line.

7. Kitchen safety management system

Originally Posted By: Liu Xianhui1224

The school cafeteria must adhere to the "for the service of teaching, teachers and students," the purpose of the full implementation of the higher authorities on the work of the cafeteria rules and regulations required to ensure that the school cafeteria's normal working order to ensure that the cafeteria is truly "for the service of teaching, teachers and students. Ensure that the cafeteria really become a "first-class sense of service, qualified food hygiene, procurement of goods hard, standardized management system. 1, rules and regulations: 1, the canteen staff shall not be late, leave early, absenteeism, work seriously, not allowed to crosstalk, chatting, reading books and newspapers, do private work. 2, the work time must be uniformly dressed, neat, grooming, male employees are not allowed to store beard, nails, female employees make-up should be light, not allowed to leave nails. 3, the canteen work all the kitchen supervisor to arrange, all personnel must obey the work allocation. Personnel must obey the work allocation, do not pick and choose, to work hard, hard work, more practical, less empty words. 4, colleagues must work together, get along with each other, not conducive to the unity of the things not to do, not conducive to the unity of the words not to say, a heart on the work. 5, equal treatment of teachers and students, do not engage in special, focus on enthusiastic service, pay attention to the etiquette of treating people. 6, work time to wear a good uniform, wear a good work hat. 7, Caring for public property, saving water and electricity, to turn off the lights, turn off the water, close the door. Second, the cafeteria health inspection system to keep the cafeteria clean, neat, with good environmental health, is to ensure that food is not contaminated one of the important measures. In order to ensure food hygiene and safety in the school cafeteria, specially formulated cafeteria hygiene inspection system. 1, the cafeteria management personnel should always check the environmental hygiene of the cafeteria, and make a good inspection record. 2, the school in charge of the leader or the administrative weekly leader at least once a day irregularly to check the cafeteria hygiene and make a record. 3, the inspection: 1. The contents of the inspection: 1. Environmental hygiene in the cafeteria: whether there are residual food residues and other garbage on the ground, whether there is sewage accumulated in the potholes on the ground, and whether the driving rain barrel is covered. Inside and outside the pool, sewage guttering and other places there is no blockage, whether

8. Kitchen safety points what

Kitchen layout safety points: do not take the open kitchen.

Put scissors, kitchen knives, corkscrews and other sharp objects in the baby can not reach the place, or locked into the drawer It is best to try to use the cabinet rail sliding door, do not use the glass door, in order to prevent the baby to open the door when the glass scratches. Other dangerous items, such as detergent, put or the child can not reach the place.

And follow this principle, in the same decontamination, disinfection effect, choose the less toxic cleaning products. The rice cooker, microwave oven and other electrical appliances should be unplugged when not in use, and do not drape the wires where the child can pull them out, so as not to cause danger.

It is best not to use uncovered garbage cans, and using a pedal-type garbage can with a lid can better prevent babies from rummaging through garbage cans and so on. Don't place stools in the kitchen to prevent your child from using them to reach dangerous objects high up.

Keep matches and lighters out of the baby's reach, and you should familiarize yourself with the location of the fire extinguisher in the hallway and how to use it to be able to rescue your family in the event of an accident. Don't lay a tablecloth so that your baby doesn't pull on it and injure himself with the fragile items on it.

Kitchen use safety points: do not let the baby play around when cooking, if the age of small can use the walker, stroller, etc. to fix him in a safe area. Hot food and drinks should not be placed on the baby's side, not to mention from the baby's head over, in order to prevent the baby from being burned.

When the ground is splattered with water or oil, clean it up in time to prevent your baby from slipping and falling. When boiling water or frying food, you should be supervised, and the pot handle should be turned to a direction that the baby can't reach.

When the microwave oven is heating something, never let the baby stand in front of the microwave oven, with his head facing the heating area. When not using the gas stove, always remember to turn off the main switch, so that the child can not unintentionally open the gas alone.

Parent-child time in the kitchen: you can dedicate a safe cupboard cabinet and put safe and fun things in this cabinet that your baby can open to study. This way the baby will not go to open other cabinets.

Let the kitchen become your parent-child paradise, such as teaching the baby to recognize a variety of vegetables and fruits. When cooking, you can give your baby a task, for example, let your baby help you choose vegetables, when he concentrates on doing things, he will not make trouble.

Let the baby and you do the final cleaning and cleaning, etc., to develop good habits.