(1) We must strictly follow the hygiene requirements of food procurement, strictly control food procurement, and store food scientifically and reasonably.

(2) Food procurement must be done at designated points, and valid certificates (hygiene license, business license, quality assurance certificate, etc.) should be obtained, contracts should be signed, and files should be established to ensure its quality. The buyer must go to the designated business unit to purchase food and its raw materials, and obtain the certificate in accordance with the relevant provisions of the state; Convene supplier meetings regularly and put forward supply requirements. It is necessary to ensure the reliability and standardization of the purchase channels of food and raw materials, and ensure the quality and hygiene of food.

(3) It is strictly forbidden to purchase the following foods:

foods that are spoiled, greasy, rancid, moldy, insect-borne, unclean, mixed with foreign substances or have other abnormal sensory properties, contain or are contaminated with toxic and harmful substances, and may be harmful to human health;

meat and its products that have not been inspected by veterinary hygiene or are unqualified;

stereotyped packaged food that has expired or does not meet the food labeling requirements;

other foods that do not meet the food hygiene standards and requirements.

(4) Where the purchased goods do not meet the above requirements, the purchaser shall be responsible for returning the goods or bear the economic losses caused thereby, and shall bear the corresponding legal responsibilities if serious consequences are caused. (a) the warehouse to someone who's in charge, strictly control the personnel in and out, do every time after opening the door to check whether there is any abnormal situation.

(2) We should strictly control the food and raw materials with incomplete certification materials and no warehousing records.

(3) food storage should be divided into rooms, classified, divided into shelves, separated from the ground, and regularly inspected, and foods that have deteriorated or exceeded the shelf life should be disposed of in time.

(4) It is forbidden to store toxic and harmful substances and personal daily necessities in food storage places. (a) raw materials should be thoroughly cleaned. Vegetables, meat and aquatic products must be cleaned in separate pools, and then stored separately for processing and production.

(2) food processing should be carried out in strict accordance with the requirements of food hygiene to ensure the hygiene and safety of food processing. The containers, tableware and public utensils for cooked food must be disinfected by heat after being washed clean.

(3) The cooks in the canteen must use fresh and clean raw materials to make food, and the food and its raw materials that are found to have spoilage or other sensory properties are not allowed to be processed or used.

(4) Processed foods must be cooked thoroughly, and processed cooked products should be stored separately from food raw materials or unfinished products, and unfinished products should be stored separately from food raw materials to prevent cross-contamination.

(5) Generally, food should not be stored for more than 2 hours after cooking and before selling. If it is stored for more than 2 hours, it should be stored at a temperature higher than 61 degrees or lower than 11 degrees. The interval between the production of finished student meals and their consumption by students should not exceed 3 hours.

(6) Knives, piers, boards, barrels, basins, baskets, rags and other tools and containers that come into contact with and contain raw materials, unfinished products and finished products must be clearly marked, and used separately, stored in a fixed location, washed after use and kept clean.

(7) cold meat and cold dishes are not allowed to be sold in the canteens of various outlets under Lvxin.

(8) Before each meal, samples should be kept of the food sold. And keep it for 24 hours. (a) must keep the dining room (no fly room) clean and sanitary, so that no flies, cockroaches, irrelevant debris are not allowed in the sales room.

(2) The processed finished products shall be placed in the sales room (no fly room); Keep warm in winter.

(3) staff must wash their hands with soap or hand sanitizer before selling food.

(4) staff must wear work clothes and work caps to enter the sales room to sell food.

(5) Workers are not allowed to touch the food directly by hand, or cough or sneeze at the food. (a) tableware cleaning pool should be strictly separated from the raw material cleaning pool.

(2) tableware must be cleaned and disinfected (thermal disinfection) on the same day after use, and tableware without disinfection shall not be used. And there is someone who is responsible for recording the disinfection situation.

(3) Disinfected tableware must be stored in a special cleaning area for tableware, and covered with clean white cloth.

(4) Tableware cleaning areas should be cleaned regularly and kept clean. The washing and disinfectant used for washing and disinfecting tableware must meet the hygiene standards and requirements of detergents and disinfectants for food. Washing and disinfectant must have a fixed storage place or cupboard and be clearly marked. (1) Seriously participate in the study and training activities organized by Lvxin Catering Management Co., Ltd., and constantly improve their professional quality and ability.

(2) All employees are required to wear work clothes and work caps during office hours.

(3) You must obtain a health certificate before you can take part in the work, and take regular physical examinations.

(4) When you are sick, you should leave your job and be able to resume your job after you are cured.

(5) should have good personal hygiene habits. Must be done: wash your hands with soap and flowing water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food; Wear clean work clothes and hats, and put your hair inside the hats; Do not leave long nails, apply nail polish or wear rings to process food; Smoking is not allowed in food processing and sales places. You should take off your work clothes when going to the toilet and wash your hands when going out.

(6) Wash your hands before eating, and don't smoke, talk to food or cough, and don't paint.

(7) The employee has repeatedly violated the above provisions or refused to listen to dissuasion. Resigned from Lvxin Catering Management Co., Ltd. immediately. (a) the garbage generated in the process of food processing should be put into the covered trash can, not littering, and the garbage should be cleaned up in time.

(2) all kinds of tableware, rags, machinery, etc. should be washed clean, so that the wood can see its true colors and the iron can see its light. After use, it should be placed neatly. Raw and cooked utensils should be strictly separated, and they should not be mixed. Semi-finished products and finished products should be separated.

(3) The sanitary cleaning of the canteen should be carried out in a division of labor; Every day, clean the dining room table, and thoroughly clean and wash the internal environment of the kitchen (floor, countertop, stove, sewer, etc.) so as not to leave any dead ends.

(4) Clean and disinfect the pantry every day.

(5) Conduct a general cleaning once a week.