1 Hygienic requirements for procurement, transportation and storage
1.65438+ Check the actual production situation of production enterprises irregularly.
1.2 The purchased cooked food must be packaged in a finalized package or a special closed container that meets the hygiene requirements, and transported by a special vehicle.
1.3 When purchasing cooked food, the purchase quantity should be determined according to the daily sales volume, so as to achieve "quantity by sales".
When the store receives the goods on 1.4, it shall obtain the Shanghai Cooked Food Delivery Note and the product inspection certificate for each batch of amorphous packaging products (if the shelf life is shorter than the inspection period, it can leave the factory while inspecting); Obtain the product inspection certificate of molded packaging products. Acceptance of transport, packaging date and products, while making records.
1.5 After purchase, cooked food in amorphous packaging should be stored below 10℃ or above 55℃ to prevent deterioration and secondary pollution.
1.6 the marinated food stored in the cold storage should be put on the shelves in categories and put on the food shelves according to the production units and varieties.
2 Hygienic requirements of places and facilities
2. 1 The surrounding environment of the cooked food and braised dishes sales place should be clean and tidy, and keep a distance of more than 10 meter from raw food and non-food.
2.2 The sale of cooked food and pot-stewed food shall be carried out in the approved area, and it is not allowed to move out of the approved business premises without authorization.
2.3 The seller of braised cooked food shall have sanitary facilities such as refrigeration (heat preservation), fly prevention, dust prevention, cleaning and disinfection of tool containers and waste temporary storage containers.
2.4 cooked pot-stewed meat processing and sales places should be equipped with flowing water sources, washing pools and sewers that meet the hygiene requirements.
2.5 Processing braised cooked food should have special places for storing, sorting, cleaning and processing raw materials suitable for the product variety and quantity, and the equipment layout and technological process are reasonable to prevent cross-contamination.
3. Hygienic requirements for special rooms (cabinets)
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3.2 The walls and floors of special rooms should be made of materials that are easy to clean, and the special rooms should be equipped with air conditioners, ultraviolet germicidal lamps, tap water (purified water) devices, refrigerators, fly-proof and dust-proof facilities, cleaning and disinfection facilities and thermometers. Special rooms should be disinfected regularly every day, and the temperature of special rooms should be lower than 25℃.
3.3 Sales of cooked food with stereotyped packaging and braised taste can use an open refrigerator; Sales of cooked food with simple packaging and non-fixed packaging should use a special closed refrigerator or incubator.
3.4 The refrigerator temperature should be lower than 10℃, and the incubator temperature should be higher than 55℃. Cold storage (heat preservation) cabinets should be equipped with temperature indicating devices.
4 Health requirements of employees
4. 1 Employees shall obtain health examination certificate and food hygiene training certificate before taking up their posts.
4.2 Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the sales and processing of braised cooked food.
4.3 Employees should wear clean work clothes and work caps when working, and their hair should be neatly combed and placed in the caps. No long nails, nail polish or exposed ornaments are allowed. Wash and disinfect your hands and wear a mask before entering a special room. Wash and disinfect your hands at least once an hour. When selling stewed cooked food, special tools and appliances that have been disinfected should be used.
5 Hygienic requirements for sales and processing
5. 1 Tools, utensils and containers that come into contact with food shall be cleaned and properly kept after use; Contact with cooked food should be clearly marked and strictly disinfected before use; Sales tools should be placed in a fixed place, not directly on cooked food, and disinfected at least once an hour.
5.2 Tool changing, repackaging and other processing operations shall be carried out in a special room. Non-specialists are not allowed to enter the specialist room without authorization. Tools and containers not used in the special room shall not be put into the special room.
5.3 Salty cooked food in amorphous packaging (including imported, self-made, repackaged and repackaged cooked food) shall be marked with the following main contents on the simple packaging of the product or in a prominent position in the sales cabinet:
5.3. 1 product name;
5.3.2 Production, processing, sub-packaging or tool changing units;
5.3.3 Date of production (external mining) and date and time of processing, sub-packaging or replacement of tools;
5.3.4 Shelf-life (cooked food is braised in hours, and other cooked food is braised in dates);
5.3.5 Preservation conditions, packaging specifications, etc.
5.4 After repackaging cooked food, the above contents shall be marked in time.
5.5 The label content of the cooked food with lo-flavor in the shaped package shall comply with the relevant provisions of GB 77 18 "General Rules for Labeling in prepackaged foods".
5.6 Delicious cooked food that needs to be refrigerated or kept warm for sale shall not be placed in a special room or outside the counter.
5.7 The longest shelf life of all kinds of cooked food is as follows:
5.7. 1 Cooked food cured by changing knives for 4 hours;
5.7.2 The lo mei of other cooked food in bulk is the same day;
5.7.3 The pot-stewed taste of cooked food in molded packaging shall be determined by the manufacturer.
5.8 Delicious cooked food should be sold within the shelf life. Do not sell delicious cooked food beyond the shelf life, and do not change the date (time) of production, processing, sub-packaging and knife change.
5.9 Delicious cooked food beyond the shelf life shall be destroyed in the business premises by destructive treatment such as mashing and dyeing, and shall not be returned.
6 disinfection requirements
6. 1 Professionals are responsible for preparing disinfectants for tools, containers and personnel.
6.2 See the annex for the preparation concentration and use requirements of disinfectant.
7 document requirements
7. 1 purchase ledger: record the name, manufacturer, production date (batch number), purchase date, shelf life, purchase quantity, transportation package, product quality and other information of the purchased cooked food in detail.
7.2 Sales ledger: record the names, manufacturers, production dates (batch numbers) and sales quantities of cooked food and braised food sold every day in detail.
7.3 Processing account: A processing account should be established for cooked food with braised taste, and the name, processing time and processing quantity of cooked food processed every day should be recorded in detail.
7.4 Sub-packaging ledger: record the name, production date (batch number), sub-packaging date and time and sub-packaging quantity of the sub-packaged cooked food.
7.5 Destruction account: record the name, manufacturer, production date (batch number), destruction quantity, destruction method and destruction personnel of cooked food and lo mei destroyed every day in detail.
7.6 Check accounts: record the daily implementation of this specification by each department in detail.
7.7 Conditional supermarkets (stores) shall record the above file information electronically.
8 enterprise management requirements
8. 1 The headquarters of a supermarket (store) operating company must set up an independent food safety management organization suitable for the operating conditions, be equipped with full-time management personnel, establish relevant management systems, form a complete and effective food safety monitoring system, and be responsible for its own internal management.
8.2 The food safety management organization at the headquarters of the Company shall conduct qualification examination on the enterprises that provide cooked food and braised food to the Company, and conduct irregular field visits on their production capacity, sanitary conditions and product quality.
8.3 The food safety management agency of the company headquarters shall train the management personnel and employees of its stores in People's Republic of China (PRC) Food Hygiene Law and other relevant laws, regulations and rules as well as the requirements of this specification, and check their implementation. Check at least once a month.
8.4 Supermarket (store) stores must set up store food safety management institutions suitable for their operating conditions, be equipped with full-time or part-time management personnel, establish relevant management systems, and be responsible for their own management.
8.5 The food safety management institution of the shopping mall shall train the relevant employees of the shopping mall in accordance with the Food Hygiene Law of People's Republic of China (PRC) and other relevant laws, regulations, rules and requirements of this specification, and check their implementation. Check at least once a day.
8.6 The food safety management agencies of the company's headquarters and stores shall directly report the inspection of cooked food and low-halogen suppliers, stores and personnel to the company's headquarters and store leaders respectively, and immediately request the relevant responsible departments and personnel to correct or deal with the problems found in the inspection, stop supplying cooked food and low-halogen suppliers in serious cases, and report to the local food and drug supervision department.
9 others
9. 1 Other cooked food and lo mei sales units can refer to this specification.
9.2 This specification shall be tried out as of the date of promulgation.
attachment
Configuration and replacement of disinfection solution for cooked food pot-stewed sales and processing.
First, commonly used disinfectants
(1) Chlorine-containing disinfection drugs: At present, calcium hypochlorite (bleaching powder essence) and sodium dichloroisocyanurate (Youchlorine Jing) are commonly used, which can be used for immersion disinfection of environment, operation desk, equipment, tableware, tools and hands.
The concentration of various chlorine-containing disinfection drugs should generally contain more than 250mg and L (also called 250ppm) of available chlorine. For example, each piece of bleaching powder containing 0.25 grams of available chlorine is used to prepare disinfectant:
1. Add 1 kg water to the special disinfection container.
2. Crush 1 piece of bleaching powder and add it into water.
3. Stir until the tablets are completely dissolved.
If the drug is effervescent tablets, it can be directly added to water for dissolution.
(2) Iodophor: 0.3-0.5% iodophor can be used for hand immersion disinfection.
(3) Disinfection with new cleanliness: 0. 1% with new cleanliness can be used for hand immersion disinfection.
(4) Ethanol: 75% ethanol can be used to wipe and disinfect hands or operating tables, equipment and tools.
Second, the use of chemical disinfectants disinfection matters needing attention
(a) The disinfectant used shall be stored at the specified temperature and within the shelf life.
(two) in strict accordance with the provisions of the concentration of preparation, solid disinfectant should be fully dissolved.
(3) The prepared disinfectant should be replaced regularly, usually every 4 hours.
(4) Measure the concentration of disinfectant regularly when using, and replace it immediately when the concentration is lower than the requirements.
(5) Ensure the disinfection time. Disinfection of general tools and containers should take more than 5 minutes; Employees' hands should be soaked in disinfectant solution for 20-30 seconds, or fully rubbed for 20-30 seconds after being coated with disinfectant.
(six) should make the disinfection items completely immersed in disinfectant.
(7) Tools, containers and employees' hands should be washed before disinfection, so as to avoid oil stains affecting the disinfection effect.
(eight) after disinfection, rinse the disinfectant with water.