food hygiene management system

1. Personal hygiene of personnel:

1. Dressing instrument: Staff must wear work clothes and hats neatly at work. Work clothes should not only play the role of labor protection, but also be simple and elegant and well dressed. Hair should be kept clean, and hairstyle and long hair should not affect work and hygiene. Female staff are not allowed to make up and wear jewelry; Work clothes should be kept clean and hygienic, washed and changed frequently and used by special personnel. You should change your work clothes in time when you leave your post.

2. It is forbidden for male staff to have long hair, beard and nails; It is advisable for female staff to wear their hair in the working cap. It is forbidden to keep long nails and apply nail polish.

3. It is forbidden for staff to pick out their ears, pick their noses, scratch their hair, scratch themselves or sneeze at others during working hours, and it is forbidden to spit or litter.

4. It is forbidden to wash clothes, shoes and socks or other personal items in the dish-washing pool or vegetable-washing pool.

5. All staff must wash their hands before work and then soak their hands in disinfectant for two minutes. Every time they leave their jobs for non-food processing and come back to make food, they should wash their hands and soak them in disinfectant for two minutes.

6. All staff must wear masks when serving meals, and wear disposable sanitary gloves when touching food and tableware with their hands.

7. It is forbidden for staff to smoke, drink, eat snacks or have fun, quarrel, fight, gamble and other non-work-related behaviors during working hours.

8. Employees shall hold valid health certificates and health knowledge training certificates.

9. Implement the morning check-up system, and those who have symptoms such as fever, cough and diarrhea and purulent skin diseases should immediately suspend their work.

2. Warehouse management:

1 Ingredients and auxiliary materials warehouse

1.1 Only ingredients and auxiliary materials are stored in this warehouse, and cleaning products and articles with strong smell, toxic, harmful or inedible are strictly prohibited.

1.2 All articles must be packed in white plastic boxes and stamped, and there must be clearly classified marks outside the boxes and stored in different areas.

1.3 warehouses must be classified and set up a clear warehouse management ledger, and the warehousing date, quantity, effective date, delivery date, quantity and delivery person of the goods are recorded in detail.

1.4 the warehouse must implement material flow card management, and the material flow card must clearly reflect the name, brand, specification, quantity, expiration date, etc.

1.5 The warehouse must be ventilated, dry, clean and hygienic, neat and orderly, and meet the requirements of 7S, and a special person shall be responsible for regular cleaning every day.

1.6 The warehouse must be managed by designated personnel, paying attention to theft prevention, fire prevention and pest prevention. When people leave, they must lock the warehouse door and regularly kill insects and rats according to regulations to ensure that there are no pests such as flies, mosquitoes, rats and cockroaches.

1.7 The maximum storage capacity is weekly consumption, and the distribution of articles follows the principle of "first in, first out".

2 Main granary:

2.1 Only staple food items such as rice, flour, beans and cereals can be stored in this granary; It is strictly forbidden to store cleaning products and articles with strong smell, toxic, harmful or non-edible.

2.2 All articles must be stored in different categories and zones. When placed close to the ground, articles must be isolated from moisture with a tripod or glue, so as to be off the ground and off the wall.

2.3 the warehouse must set up a special management ledger, and make a detailed record of the goods' warehousing date, quantity, effective date, delivery date and delivery person.

2.4 The warehouse must be ventilated, dry, clean and hygienic, neat and orderly, and meet the requirements of 7S, and a special person shall be responsible for regular cleaning every day.

2.5 The warehouse must be managed by designated personnel, paying attention to anti-theft, fire prevention and pest prevention. When people leave, they must lock the warehouse door and regularly kill insects and rats according to regulations to ensure that there are no pests such as flies, mosquitoes, rats and cockroaches.

2.6 the maximum storage capacity of articles is weekly, and the distribution of articles follows the principle of "first in, first out".

III. Material epidemic prevention system

Foodborne infectious diseases are one of the increasing public health problems in the world. In recent decades, food-borne bacterial infections have occurred continuously, mainly caused by Vibrio cholerae, Shigella dysenteriae, Salmonella, Campylobacter, pathogenic Escherichia coli O157: H7 and Listeria. In order to minimize the occurrence of food-borne infections, our company mainly has the following control measures:

1. Purchase food from business units with hygiene licenses, and relatively fix the food procurement places, and do not change suppliers frequently. Animal food raw materials used in the dining hall must obtain relevant inspection and quarantine certificates and check the relevant conformity marks when purchasing, and the quality inspector will conduct strict re-inspection according to the "Inspection Standard for Animal Food".

2. Purchase fresh and clean food raw materials.

3. Buy the packaged food within the shelf life. The product label includes the production unit, production address, production date, shelf life and product ingredients.

4. Do not purchase bulk food with unknown origin and unable to provide corresponding product labels.

5. Don't outsource cold meat and cold dishes and pastry products, and don't outsource processed cooked food.

6. The food containers and tools used for raw materials, semi-finished products and finished products shall be clearly marked and used separately.

7. Frozen meat (including frozen cooked meat semi-finished products) should be completely thawed before cooking.

8. Cook all foods thoroughly, especially meat, milk, eggs and their products. The central temperature of large pieces of food should not be lower than 71℃.

9. Vegetable cooking procedure: one washing, two soaking, three scalding and four frying.

11. Cook and smother the green beans, so that they lose their original green color and fishy smell.

11, the soybean milk should be thoroughly cooked, and heated for 5-11 minutes after boiling.

12, do not process cold meat and cold dishes.

13. It is better to make food and sell it immediately. Generally, the time from preparation to sale should not exceed 2 hours.

14. The leftover food should be thoroughly heated at high temperature before being sold again.

15. Do not use raw materials such as sprouted potatoes, wild mushrooms, cucurbits and melons that may contain toxic and harmful substances to process food. The food in storage shall be checked and accepted by a special person, and the food shall be put on shelves by classification.

16, food storage should be strictly separated from raw food and cooked food to avoid cross-contamination.

17. The knives and chopping boards used for raw and cooked food are strictly separated.

18, food storage should be strictly separated from raw food and cooked food to avoid cross-contamination.

19. Safely keep toxic substances, rodenticide, pesticides and other toxic and harmful substances, and do not store them in food warehouses, food processing and dining places.

21. Containers for storing nitrate and nitrite shall be clearly marked to avoid accidental eating and misuse.

21, refrigerators and other refrigeration equipment should be cleaned regularly, and ensure the refrigeration effect of the refrigerator.

22. Tableware decontamination procedures: first scraping, second washing, third flushing, fourth disinfection and fifth cleaning.

23. Thermal disinfection requirements: steam disinfection at 111℃ for more than 11 minutes, dry heat disinfection at 121℃ for 15-21 minutes, and boiling disinfection for more than 15 minutes.

24. disinfection requirements of disinfection cabinet: disinfect strictly according to the time indicated by the disinfection cabinet and check regularly to ensure the disinfection effect.

IV. Hygienic system of food processing

1. Rough processing of ingredients

(1). Carefully select and remove yellow leaves and sundries.

(2) Peel the fruits thoroughly and pick out the buds.

(3), meat to clean residual hair, dirt.

(4) Remove residual hair, internal organs, tail warping and other things from poultry.

(5), dry goods according to the normal operation.

(6), the ingredients must be washed once, washed twice, cleaned three times and put into baskets four times.

(7) Separate containers for raw materials, semi-finished products and finished products, and separate cleaning tanks for dry goods, fruits, vegetables and meat foods to avoid cross-contamination.

(8) Plastic baskets used to hold semi-finished products such as fruits and vegetables must be cleaned before and after use, placed in designated areas and clearly marked, and it is strictly prohibited to place them directly on the ground.

(9) When processing food, the garbage in the roughing operation room should not be directly thrown into the ground or sewer, but should be directly put into the trash can, and it must be kept dry and clean after use during roughing operation.

2. Cut and match the ingredients

(1) According to the dishes of the day, the chef will fill in the cut and match requirements in detail on the production billboard.

(2) The ingredients are carefully cut and matched according to the requirements of "Ding with Ding", "Silk with Silk" and "Piece with Piece".

(3) The "three inspection systems" ("self-inspection, mutual inspection and special inspection") shall be strictly implemented in the cutting and matching process.

3. Cooking

(1) Professional chefs cook, and each dish has a special person in charge, with a clear division of labor and a good record of production.

(2) Chefs should pay attention to the cooking time, which can not only save fuel but also ensure the quality of dishes.

(3) The seasonings are complete and put in the standard amount to ensure that the taste of the dishes meets the requirements.

(4) The chef grasps the cooking progress according to the meal opening time, and ensures that the supply at the peak of the meal can meet the requirements, and there is no excessive waste after the meal is finished.

(5) according to the customer satisfaction survey results, review the problems existing in the cooking process that day, formulate improvement plans and strengthen training.

(6) Process each meal of rice in strict accordance with the "Instructions for Steaming Rice" to ensure that the quality of rice meets the requirements.

5. Tableware hygiene

1. Spoons, soup spoons, food spoons and shovels for cooking should not be placed directly on the countertop, but should be placed in a clean bucket or basin with area identification.

2. After use, the tableware such as rice bowls, soup bowls, dishes and chopsticks must be treated by four procedures: boiling water rinsing, clean water with detergent, clean water rinsing and high-temperature disinfection, so as to ensure that the tableware is clean and dry inside and outside, free from food residue, oil stains, detergent foam and odor. Every time, the disinfected tableware must be inspected by someone, and it can only be put into use after inspection.

3. Keep the floor, countertops, ditches, doors and windows clean and tidy at all times.

4. Pay attention to sanitary maintenance and cleaning before, during and after cutting.

5. The pools for washing fruits and vegetables, meat food, tableware and utensils must be clearly marked and used separately, and all pools must be cleaned before work; The wok and soup pot should be kept clean after use and put in proper amount of water.

6. implement the comprehensive promotion of "three-minute 7S".

VI. Kitchen sanitation

1. Kitchen equipment such as stoves and steaming cabinets should be cleaned every day, and the oil smoke extraction system should be cleaned regularly.

2. The workbench, shelf and seasoning table shall be kept clean at any time.

3. Common ingredients such as oil, salt and soy sauce and unused rice and vegetables should be covered before work.

4. Clean the refrigerator regularly to ensure cleanliness.

5. The dining hall must be thoroughly cleaned once a week, including all facilities/equipment such as warehouse, office, toilet, cooking room, rough machining room, corridor, dining room and feeding area, including doors and windows, ceiling, floor, wall, corner, lamp, socket, switch, cooker, tableware, sewer and so on.

6. Trash cans and bucket bodies should be kept clean, clearly marked and stamped, and cleaned on time.

VII. Hygiene of the dining room

1. The tables and chairs in the dining room must be kept clean before meals, with no rice grains, vegetable residues, oil stains and water stains on the countertops, no dust and debris on the stool feet, and the floor clean and free of oil stains. During meals, there must also be a special person to maintain the cleanliness of the dining room.

2. The walls, doors and windows, ceilings, tiles and glass in the dining room should be kept free of dust and cobwebs, and the fans, lamps, mosquito killer, publicity slogans and switch sockets should be kept clean for a long time.

3. Clean the countertops and floors twice a week, and try to keep the dining room free of flies, mosquitoes, cockroaches and mice.

4. The tableware shall be recycled by a special person, and it is not allowed to be littered. Leftovers and leftovers shall be transported away in time to ensure that the restaurant has no peculiar smell.

5. In order to prevent slipping, all queues, entrances and exits are paved with non-slip carpets, which seriously damages employees' wrestling.

food quality supervision system

1. Quality supervision in procurement

1. Our company has a cooperative vegetable supply base and designated first-class suppliers of raw materials (rice, meat, condiments, etc.), and refuses all "three noes" goods to enter the company canteen.

2. All the suppliers of our company are determined through the "supplier evaluation procedure" and strictly examine their comprehensive capabilities (especially quality assurance capability, supply batch and punctuality), which must meet the requirements of relevant national laws and regulations. At the same time, the management of our company randomly checks the production and processing sites and other extension links of the suppliers from time to time to ensure that the goods they supply meet the national hygiene standards and quality standards.

3. the quality inspection team of the logistics purchasing department strictly accepts incoming materials according to different inspection standards corresponding to different ingredients, and makes detailed records according to the variety, batch number, sampling quantity, inspection result, unqualified treatment result, incoming date, storage space, name of distribution unit and distribution quantity of ingredients, so as to facilitate the tracing back of quality problems.

4. the ingredients sent to each site after passing the inspection by the quality inspection team of the logistics purchasing department shall be re-inspected by the on-site warehouse keeper, and can only flow into the processing process after passing the inspection.

5. Vegetables are purchased and eaten on the same day, and the pesticide content is detected by "pesticide test card".

6. raw materials shall be handled in strict accordance with "handling, storage, packaging and protection procedures" before distribution to ensure that the risk of quality problems caused by human factors is minimized.

2. Quality supervision of the processing process

1. The canteen manager shall supervise the whole production and processing process according to the requirements of "Work Instruction" and "Post Positioning Management Card" to ensure the quality of the processing process meets the requirements, and make a good record of the process quality.

2. The management department of the company conducts random spot checks on the operation of each site (including food hygiene, food quality, process hygiene, potential safety hazards, etc.) regularly and not necessarily according to the "comprehensive performance appraisal standard", and takes the inspection results as the objective basis for evaluating the performance of each site and punishes it reasonably.

3. Take the initiative to accept customer supervision

It is suggested that your factory organize a "food quality supervision team". Our company will send professional catering management experts to conduct regular training for the "food quality supervision team", and the team members will randomly conduct quality spot checks on the food raw materials, processing processes and products in our canteen. Our canteen manager will communicate with the "food quality supervision team" regularly to solve problems in a timely and effective manner, and set up a canteen lobby.