rules and regulations to ensure food safety

1. System of obtaining certificates for purchasing food raw materials

1. Buyers are required to carefully study relevant laws and regulations, and be familiar with and master the requirements for obtaining certificates for purchasing food raw materials.

2. When purchasing food (including finished food, raw materials and food additives, food containers and packaging materials, tools and equipment for food), it is necessary to obtain the product inspection certificate and laboratory test sheet from the supplier in accordance with the relevant national regulations, and at the same time, check it according to the relevant hygiene standards.

3. The inspection certificate taken shall be properly kept by the buyer for inspection.

4. foods and raw materials that are spoiled, adulterated with fake goods, moldy and insect-infested, poisonous and not fresh in quality, and foods that have no origin, no factory name, no production date and shelf life, or unclear labels, and exceed the shelf life shall not be purchased.

5. Food supplied by food producers and business operators without hygiene license shall not be purchased.

6. The procurement of dairy products, meat products, aquatic products, edible oil, condiments, alcoholic beverages, cold food products, food additives and other foods that should be certified according to the regulations of the health administrative department should be strictly certified. Raw meat and poultry should obtain the quarantine certificate from the veterinary department, and imported food and its raw materials should obtain the quarantine certificate issued by the port health supervision department

7. When accepting food, the inspector should check and accept the inspection certificate of oil contamination of the purchased food and make records.

II. Warehouse management system of catering industry

1. Food and its raw materials cannot be stored together with non-food and harmful stains.

2. All kinds of food and its raw materials should be classified and placed neatly.

3. All kinds of food and its raw materials should be stored in containers or shelves at 11 cm from the ground and 15 cm from the wall.

4. Bulk food should be contained in containers, sealed and labeled.

5. The warehouse should be ventilated, moistureproof and anticorrosive, and keep the room dry and clean.

6, warehouse doors, windows, rat prevention facilities, regular inspection, to ensure that the function is in good condition.

7. Designate a person to be responsible for warehouse management, and establish and improve the registration management system for procurement, acceptance and distribution.

8. The food and its raw materials in the warehouse should be inspected frequently, and expired and deteriorated food and its raw materials should be found and cleaned up.

3. Food storage system

1. Grain warehouses must be kept dry, free from rain and water leakage, protected from rats and mildew, and strictly control the inventory.

2. The vegetables you buy must be eaten up on the same day, not every other day. Vegetables must be spread on the shelves after being bought back to prevent boredom.

3. Food shall be stored in categories according to the principle of first in first out and raw and cooked separately, and clearly marked.

4. After fish, eggs and poultry are purchased, they should be stored in the refrigerator except when they are eaten, and the freezing period should not exceed three days.

5. Seasonings such as oil sauce should not be purchased too much at one time. Pay attention to the shelf life and store them in a cool and dry place. Each sample food must be kept in the refrigerator for more than 24 hours.

iv. System for the use and management of food additives

1. The food additives used must comply with GB2761 "Hygienic Standards for the Use of Food Additives" and the hygiene management measures. Food additives that do not meet the hygiene standards and hygiene management measures shall not be used.

2. To purchase food additives, you must obtain a copy of the hygiene license and a product inspection certificate, and to import food additives, you must obtain a hygiene certificate issued by the port food hygiene supervision agency.

3. The use of food additives must conform to the varieties specified in GB2761 "Hygienic Standard for the Use of Food Additives" or the list announced by the Ministry of Health, as well as their scope of use and dosage. The scope and dosage of use shall not be expanded at will.

4. Food additives that are not approved, contaminated or deteriorated and that have exceeded the shelf life shall not be used.

5. Food additives shall not be used for the purpose of covering up the corruption, deterioration, doping, adulteration or forgery of instruments.

5. Health responsibility system for processing and cooking posts

1. Staff in the operation room should pay strict attention to personal hygiene, wash their hands and disinfect, wear clean work clothes, masks and disposable gloves.

2. Carefully check the quality of the food. If it is found that the provided food is suspicious or has abnormal sensory properties, immediately replace it and deal with it accordingly.

3. Special food tools are needed for food delivery, which are used after disinfection and stored in a fixed location.

4. Before operation, turn on the ultraviolet lamp for ultraviolet disinfection for 31 minutes, and then disinfect the dining table.

5. After work, clean the operation room, make the dining table free of oil stains, stains and residual stains, keep the floor clean and disinfect with ultraviolet rays for 31 minutes.

6. The operation room shall be managed according to the special requirements, and five specialties (special rooms, specially-made tools and containers, special refrigeration facilities and special hand washing facilities) shall be achieved. Other personnel are not allowed to go in and out at will, and the food is passed through the food delivery window that can be opened and closed

VI. Hygienic responsibility system for tableware washing and disinfection post

1. Set up an independent tableware washing and disinfection room or special area, and the disinfection room is equipped with disinfection, washing and cleaning equipment.

2. The washer and disinfector must be familiar with the washing and disinfection procedures and methods. Strictly install the sequential operation of "removing residue → washing with alkali → rinsing with clean water → thermal energy elimination → cleaning". Adding a clear water flushing procedure to drug disinfection.

3. The tableware and utensils recovered from each meal should be cleaned and disinfected immediately, without overnight meals.

4. Detergents and disinfectants used for cleaning tableware and utensils must meet the relevant national hygiene standards and requirements. Tableware must be cleaned before disinfection. After disinfection, the tableware has a smooth surface, no oil stains, no water stains, no peculiar smell, no foam, and no soluble attachments. Put it into a cleaning cabinet in time and keep it sealed for later use.

5. The cleaning cabinet containing sterilized tableware should be clearly marked, scrubbed and disinfected frequently, and sterilized and unsterilized tableware should be stored separately.

VII. Health check-up and training system for employees

1. Restaurant employees must have a health check-up every year. New and temporary employees must undergo health examination and obtain health certificates before they can take part in the work.

2. Restaurant employees can only take up their posts with valid health certificates.

3. Anyone suffering from digestive tract infectious diseases (including pathogen carriers) such as dysentery, typhoid fever and viral hepatitis, active pulmonary tuberculosis, suppurative or exudative dermatosis and other diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.

4. Anyone with the above five diseases should be transferred from their original posts immediately, and the rate of timely transfer of contraindications is 111%.

5. All employees who have open and infectious wounds on their hands must be transferred from their posts.

6. Restaurant employees must receive food hygiene laws and regulations and food hygiene knowledge training and pass the examination before they can engage in food production. Management and catering work.

7. Carefully formulate the training plan, and regularly organize managers and employees to carry out training on food hygiene knowledge, professional ethics and legal education and health operation skills under the guidance of the health administrative department.

8. Establish the health knowledge training files for employees, and record and file the training time, training contents and assessment results for inspection.

8. Reward and assessment system

1. Reward system

1.1. Those who participated in cooking competitions held in the world, countries, provinces, etc. and got excellent results.

1.2. Winners who published personal cooking monographs and published their works and papers in authoritative cooking magazines.

1.3. Those who were loyal to their duties, went out of Man Qin all year round, and were praised by guests many times. < p Those who have generated great benefits after being adopted.

1.5 those who have eliminated major hidden dangers in kitchen production in time.

1.6 those who have been praised by customers for many times.

1.7 those who have consistently performed outstanding health work are recognized by everyone.

1.8 those who have saved materials and comprehensively utilized outstanding achievements.

2. The punishment system

2.1 violates kitchen discipline and does not. Affect the kitchen producers.

2.3 Careless work causes customers to complain about the kitchen work or the quality of dishes.

2.4 Falsification or gossip creates contradictions and affects the working relationship among colleagues.

2.5 Failure to produce according to the operating rules damages the kitchen equipment and utensils.

2.6 Failure to produce according to the operating rules causes a major liability accident.

Those who cause deterioration and bad taste.

IX. Hygienic management system of the restaurant

1. Restaurant waiter Ying Qin washes his hands, cuts his nails frequently, takes a bath and has a haircut frequently, and changes clothes frequently. His clothes are clean and tidy, and his makeup is light and generous. Do not wear long nails and nail polish, and do not wear rings, bracelets and other accessories during work.

2. Keep the dining room clean and tidy. Screen window, screen door, gauze cover, door curtain, air curtain, fly-killing lamp and other three-proof facilities are operating normally, and rodenticide is recovered in time. Ensure that the hand washing facilities for diners are working properly.

3. Do a good job in cleaning and hygiene of table spices, toothpicks, tablecloths, napkins and tableware, and replace the damaged seasoning boxes, tablecloths, napkins and tableware (which must be cleaned and disinfected) in time.

4. Do not clean the floor after setting the table or when customers have a meal. Tableware that has not been used after setting the table for that meal should be recycled and cleaned.

5. Fingers are not allowed to touch food when serving food. Special tools are used to sell direct-entrance food, and the dish-dividing tools are not allowed to touch guests' tableware.

6. Seasonings for customers to pick up should meet the corresponding food hygiene standards and requirements. And timely replacement, to prevent expired, mildew.

7. Cold dishes are cut and prepared in the special room, and are prepared now. The time between the dishes and the meal is no more than 2 hours.

8. When the food provided is found or told by customers that it has abnormal sensory characteristics or suspicious deterioration, the food should be replaced immediately, and the relevant food preparation personnel should be informed at the same time.

9. Articles and personal articles unrelated to meals shall not be placed in the pantry, and the countertops and floors shall be cleaned and arranged in time after work.