1 good hardware construction is to strengthen the basis of dietary supervision
Aircrew convalescence is the focus of the sanatorium convalescence work, food and beverage security is one of the key points of health convalescence, and aircrew dining room hardware construction is a prerequisite for a good job of food and beverage work. The architectural design of the aircrew dining hall has strict specification requirements, and the overall layout of the dining hall is as follows: more than 50 m from the toilet; more than 20 m from the garbage heap and sewage pit; and far away from the road in order to prevent pollution. The dining hall should be spacious and bright, equipped with the necessary temperature control and ventilation equipment; the indoor layout is neat and cozy, with appropriate paintings, calligraphy and plant decorations to play a role in embellishment and beautification. At the same time, a comfortable dining environment can promote the appetite of convalescents.
The layout of the operating room meets the needs of the raw cooked out of the process, both to facilitate the work and to prevent cross-contamination, so the arrangement of the operating room should be arranged in accordance with the order of the work of the arrangement, the storage of food ingredients? Vegetables, fish and pastry preliminary processing room? Cooking room? Food preparation room? Dining room. Cooking utensils are clearly labeled, equipped with necessary fly, rodent and dust control netting, disinfectant drugs and special disinfection facilities. The purchase, installation and use of facilities and equipment should seek the opinions and suggestions of the health epidemic prevention department in order to meet the necessary hygienic requirements. Such as the production of cold dishes to have a person in charge, a special cold dish room, special utensils, special refrigeration equipment, special disinfection facilities.
2 sound rules and regulations is to strengthen the premise of dietary supervision
Normalized rules and regulations is to achieve the basic means of scientific management and benign development of aircrew restaurant. How to unify the ideological understanding and action of the personnel belonging to the firmly established around the convalescence work as the central task, and constantly improve the service guarantee ability to develop the corresponding rules and regulations is to enable it to embark on the standardization of the road of legalization, a prerequisite for the legal system. We work in practice, based on the "Chinese people **** and the State Food Hygiene Law", "Army Canteen Health Management Code" and other laws and regulations of the content requirements, combined with its own actual situation to develop a "basic standards and requirements for aircrew dining room hygiene", from the food purchasing, storage, production, food distribution and related kitchen utensils, front hall and back, personal hygiene, environmental health and other 8 aspects of the development of a specific Implementation rules have been formulated in eight areas, including food procurement, storage, production, food preparation, kitchen utensils, front and back rooms, personal hygiene, environmental hygiene, etc. Specific implementation rules have been formulated and implemented to the corresponding shifts and individuals, with weekly self-inspection and monthly joint inspections (joint inspections by the Ministry of Medical Affairs and the Ministry of Hospital Affairs), and corresponding rewards and penalties have been given to ensure that the system is implemented. At the same time, we have established various disinfection registration systems, retention and inspection systems (food refrigerated storage for 48 h), food entry and exit registration systems, and acceptance and certification systems (health permits, industrial and commercial business licenses, and food inspection certificates). The establishment of these rules and regulations so that all types of personnel have clear responsibilities, the operation of the interlocking, reducing the possibility of adverse health events.
3 Popularization of nutrition and health education is the key to strengthening dietary supervision
Aircrew dining room equipped with full-time nutrition staff in the nutritional hygiene bear the guidance, implementation, supervision, inspection of the main responsibilities. They should be dedicated to their work, and strive to study business knowledge, timely understanding of the latest developments in nutrition and health at home and abroad, and constantly broaden their knowledge; at the same time adhere to the three meals a day to follow the operation, found that the problem is resolved in a timely manner. According to different seasonal characteristics of the cooking staff, service personnel for nutrition and hygiene knowledge, such as disinfection of the basic methods and requirements, how to prevent the occurrence of intestinal infectious diseases in summer and autumn seasons. For some daily contact with food prone to toxic reactions, such as uncooked soybean milk, fresh cauliflower, four seasonal beans, sprouted potatoes, etc., to explain the mechanism of poisoning, preventive measures, guidance on how to deal with the actual work or not to purchase, eat.
In addition to regular hygiene education for cooks, we must also focus on the popularization of nutritional hygiene for aircrew convalescents, and strengthen the prevention of food poisoning and reduce the propaganda and education of infectious diseases of the digestive tract. Because of the special nature of the aircrew's mission, it has always been a clear requirement that they should eat collectively and not go out to eat. In addition, each batch of convalescents comes from different regions and units, with a large number of diners and diversified tastes, so the meal security of convalescent hospitals has higher requirements compared with that of flight units. In addition to providing meals to meet the nutritional requirements, the main and side dishes should be rich and varied, and the distinctive characteristics of local snacks are also a very important aspect to attract the air force convalescents to dine on time. At the same time, it is also necessary to take the initiative to seek the views and suggestions of the dining staff, and constantly improve the dining needs, as far as possible to reduce the health problems caused by the personnel dining out. In addition can use the board, posters, lectures, nutrition and health pamphlets and other forms of publicity and education, to cultivate the flight personnel consciously develop good health habits, improve the self-protection awareness and ability of convalescents.
4 Good food process is to strengthen the guarantee of dietary supervision
Based on the General Logistics Department Quartermaster Department issued the "Army canteen health management norms" and the "Force Food Safety Procurement Handbook", to be from the procurement of food, transportation, storage, production, distribution of each process strict control, and effectively fulfill the post responsibilities, can completely eliminate the occurrence of dietary safety issues.
Food procurement and transportation requirements for fresh vegetables, meat should be purchased on the day, the day of consumption; resolutely do not purchase three no packaging and expired food; procurement and acceptance of raw materials by the procurement staff and nutrition staff **** with the gatekeeper. Here we mainly rely on sensory inspection to identify the appearance of the food form, color, smell, taste and hardness (consistency), the method is simple, fast, easy to implement, and the inspection results are relatively reliable. Do not meet the hygiene requirements and labeling requirements of food ingredients are not allowed to enter the warehouse, the delivery of food must be dedicated, keep clean and sanitary, to avoid contamination in the transportation process.
Storage storage requirements for the main, side food ingredients should be stored in separate categories, and have obvious signs. Staple food ingredients should be stored away from the ground, away from the wall, keep ventilated and dry, to prevent mold and insect and rodent damage. Side dishes seasonings can be used in a small number of purchases to achieve the first-in, first-out, to avoid overdue storage, and often check whether the shelf life, beyond the shelf life of the raw materials to do the registration of the destruction process.
Food in the production, distribution, the operator must again check the raw materials, finished products for any abnormalities. Comply with the main, side dishes should be separated, lettuce, raw fish and raw meat should be separated, raw food and cooked food should be separated; strict operation process, the implementation of the three knives and three boards, the finished food, minimize the storage time, convalescents do not eat every other meal, overnight cooked food. The aircrews' meals are served on a self-service basis, and non-aircrews are strictly prohibited from eating in the aircrew dining room; the buffet trolleys and dining tables are set up with communal spoons and chopsticks, and strict and standardized disinfection measures are adhered to with regard to meals and kitchen utensils. This not only meets the needs of personal taste, reduce waste, but also to prevent cross-contamination.
5 good personal hygiene is to strengthen the important content of the dietary supervision
Strictly ill from the mouth into the pass, please medical and health departments regularly on the cooking staff health checkups to obtain a health certificate before going to work. Anyone who suffers from five diseases and other diseases that hinder public **** health, are not allowed to work in the restaurant. Timely clean up three long (nails, hair, beard), do a good job of four diligence (diligent bathing, diligent haircutting, diligent nail clipping, diligent hand-washing), operating in good overalls, with a good working cap, do not spit, do not smoke in the operation, and do not bring uninvited people into the operating room. All of the above is the main content of good personal hygiene.