1. What is the safety management of the kitchen?

The so-called safety refers to avoiding any accidents that are harmful to enterprises, guests and employees.

Accidents are generally caused by people's carelessness. Accidents are often unpredictable and unpredictable. Implementing safety measures and having safety awareness can reduce or avoid accidents. Therefore, both managers and employees must realize that they should strive to abide by the safety operation rules and have the obligation to maintain safety.

the purpose of safety management The purpose of kitchen safety management is to eliminate unsafe factors, eliminate hidden dangers of accidents, and protect the personal safety of employees and the property of enterprises and kitchens from losses. Unsafe factors in the kitchen mainly come from subjective and objective aspects: subjectively, employees' ideological paralysis, violation of safety operation rules and chaotic management; objectively, the kitchen itself has poor working environment and complicated and centralized equipment and appliances, which leads to kitchen accidents.

in view of the above situation, we should mainly start from the following aspects when strengthening safety management: (1) strengthen the safety knowledge training for employees, overcome subjective paralysis and strengthen safety awareness. Untrained employees are not allowed to operate at their posts.

(2) Establish and improve various safety systems, so as to institutionalize and program various safety measures. In particular, it is necessary to establish a fire safety system, so that there are rules to follow and the responsibility lies with people.

(3) Maintain the environmental sanitation of the work area and ensure that the equipment is in the best operation state. Scientific management methods such as positioning management are adopted for all kinds of kitchen equipment to ensure the standardization and scientificity of working procedures.

2. How does the student hosting institution ensure the food safety of the hosting class

Safety is the first priority that the hosting class must ensure, as is the catering service provided. When the custody class purchases ingredients, perishable ingredients should not be bought too much, and should be stored in the refrigerator when the weather is hot. Moreover, the custody class must not buy ingredients from unqualified manufacturers to avoid potential safety hazards.

if the ingredients are found to be rotten, the custody class should immediately dispose of them. The safety of children is no small matter, and food hygiene and safety also need to be paid attention to by the custody class.

before any safety accident occurs, the custody class should take precautions and take precautions before it happens, and pay more attention when purchasing ingredients at ordinary times to avoid health problems caused by children eating meals from the custody class. One of the original six tubes of custody promotion: managing safety.

3. How to do a good job in the safety management of kitchen production

The kitchen is the most dangerous place in the catering industry. There are many people in the kitchen and things are messy, and many things are flammable and explosive, so the safety management of the kitchen is the most important thing in the whole catering industry.

in order to ensure the safety of the kitchen, we can do a good job in the production safety management of the kitchen from the following aspects. (1) Strictly implement the Food Safety Law and various laws and regulations on food hygiene, and it is not allowed to purchase and use corrupt, deteriorated and unsanitary dishes and foods.

the kitchen production management personnel insist on checking the acceptance and disinfection of tableware, and it is forbidden for irrelevant personnel to enter the kitchen and dining room backstage, so as to prevent cross-contamination between raw food and cooked food, raw materials and finished products in the food production process. (2) Keep the environment inside and outside the kitchen clean and tidy, and take measures to eliminate flies, mice, cockroaches and other harmful insects and their breeding conditions.

corresponding facilities and equipment for disinfection, lighting, ventilation, garrison, dust prevention, fly prevention, rat prevention, sewage discharge and garbage and waste storage shall be provided. (3) Food production and marketing personnel must have a health examination every year, and new food production and marketing personnel must also have a health examination and obtain a health certificate, so as to touch food production and marketing.

(4) Chefs should maintain personal hygiene, wash their hands and hats before work, do not wear long nails and accessories, do not use food and food ingredients that have expired, and do not produce unsanitary food and drinks. (5) The kitchen staff should pay attention to safe operation.

It is forbidden to play with sharp tools such as kitchen knives, leave the oil pan being heated without authorization, and keep the oil fume exhauster clean. (6) The kitchen staff should strictly check whether the gas, water and electricity are F-off, find and eliminate hidden dangers in time, and lock the doors and windows after ensuring that there is no abnormality.

each position should be specified. Full management, electrical appliances, heating furnace, food and beverage supplies should be the responsibility of the specialist and strictly follow the procedures.

(7) The kitchen staff should be familiar with all kinds of emergency measures, and be skilled in using a kind of fire-fighting equipment.

4. What are the key points of kitchen safety?

Key points of kitchen layout safety: Do not adopt an open kitchen.

put sharp objects such as scissors, kitchen knives and bottle openers out of the baby's reach, or lock them in drawers. It is best to use sliding doors with guide rails instead of glass doors in cabinets to prevent the baby from being scratched by glass when opening the door. Put detergent and other dangerous goods out of the reach of children.

and follow such a principle, under the same decontamination and disinfection efficacy, choose cleaning products with low toxicity. Electrical appliances such as rice cookers and microwave ovens should be unplugged in time when not in use. Do not hang the wires where children can pull them to avoid danger.

It's best not to use an uncovered trash can. Using a stamped trash can can better prevent the baby from turning over the garbage in the trash can. Don't put stools in the kitchen to prevent children from using stools to get dangerous goods from high places.

Put matches and lighters where the baby doesn't know, and you should be familiar with the location of the fire extinguisher in the corridor and how to use it, so that you can rescue your family in case of an accident. Don't lay a tablecloth, lest the baby pull the tablecloth and hurt himself with fragile objects on it.

Safety points in kitchen use: Don't let your baby play around when cooking. If you are young, you can fix him in a safe area with a walker, stroller, etc. Don't put hot food and drinks around your baby, and don't pass over your baby's head to prevent your baby from being burned.

when the ground is splashed with water stains and oil stains, it should be cleaned in time to prevent the baby from slipping. When boiling water or frying food, someone should take care of it, and the handle of the pot should be turned out of the baby's reach.

never let your baby stand in front of the microwave oven with his head facing the heating area when the microwave oven is heating things. When you don't use the gas stove, you must remember to turn off the main gate to prevent the children from turning on the gas unintentionally alone.

Parent-child time in the kitchen: You can keep a safe cupboard specially, and put safe and fun things in this cupboard so that the baby can open it for research. So the baby won't open other cabinets.

Make the kitchen your parent-child paradise, such as teaching your baby about all kinds of fruits and vegetables. When cooking, you can give your baby a task, such as asking him to help you choose vegetables, so that he won't make trouble when he concentrates on his work.

Let the baby do the final cleaning with you, and form good habits.

5. What should the kitchen staff pay attention to

Kitchen management 1.1 Kitchen worker's code and hygiene regulations 1.1.1 Strictly abide by the company's regulations, and pay attention to personal hygiene, diligent nail cutting, diligent haircut and no spitting.

1.1.2 at work, you must check whether the food has gone bad or not, and handle the problems in time when found. 1.1.3 Wear work clothes at work, and smoking is strictly prohibited at work.

1.1.4 strictly follow the food hygiene requirements to prevent food poisoning. 1.1.5 After washing, the tableware should be arranged completely and regularly.

1.1.6 strictly follow the food standards in the work, so as to maximize the diversity of colors, flavors, patterns and varieties. 1.1.7 The whole cooking process must be carefully cleaned and supplied on time, with good quality and quantity.

1.1.8 Clean it up every day and clean it up three times a month to ensure the sanitation of the kitchen.

6. What are the common ways to manage canteens

There are two common ways to manage canteens, one is to pay management fees, and the other is not to pay management fees; For those who pay management fees, there are two kinds: fixed payment and annual turnover commission.

regardless of whether the management fee is paid or not, the costs paid by the entrusting unit and the hosting company are almost the same: the entrusting unit needs to provide canteen space, kitchen, warehouse and large-scale equipment in the kitchen (refrigerator, range hood, stove, etc.), while the hosting company pays chefs, waiters and low-value consumables (kitchen knives, rags, etc.). The industry believes that hosting the canteen can reduce investment. For example, the salary of the employees of the hosting company is much lower than that of the formal employees of the entrusting unit; When the trust company manages the canteen, it can also improve the profit level by reducing the procurement cost and waste.