Dining room is a place for eating. Keeping the environment clean and hygienic is an important link to ensure normal eating and food hygiene and safety. The following is a model of restaurant hygiene management regulations, please refer to it.

regulations on hygiene management of dining room model essay 1

1. Personal hygiene of dining room

1) All kitchen staff must pass physical examination by local hospitals or epidemic prevention departments and be issued with health certificates before they can work with certificates.

2) Dress neatly, without long hair, nails or beard, wash your hair and shower frequently and change clothes, and don't wear a crooked hat, dress obliquely or do not button; Wear work clothes, hats, masks and gloves during working hours.

3) Wash your hands with hand sanitizer before making food, and do not put cooked food directly by hand.

4) Smoking, spitting and washing clothes, shoes, socks and other articles in the kitchen and dining room are not allowed.

5) If you find yourself sick, you must report it in time and suspend your work.

2. Food hygiene in the canteen

1) Vegetables should be eaten on the same day as they are purchased, and discarded immediately if they are found to be spoiled; When processing, remove the old and yellow leaves before soaking, cutting and washing.

2) Before cooking the rice, the rice should be washed for many times until it is white. Only when there is no sand can it enter the steamer. The fruits and vegetables should be peeled and washed.

3) Meat and fish should be kept fresh.

4) the vegetables should be fried and cooked thoroughly, and the fried food should not be fried.

5) Cooked food must be handled by hand, and raw and cooked food must be stored separately.

6) Leftover food must be covered with plastic wrap and put into the refrigerator for cold storage.

7) Over-eaten vegetables and spoiled food shall not be sold again.

8) Fresh vegetables, meat, dry goods, finished products and semi-finished products must be stored separately, and shall not be mixed or placed on the ground.

9) Packaged food must be clearly marked and conform to the specified standards for inspection.

3. Tableware hygiene in the canteen

1) Dishes, rice spoons and soup spoons must be placed on trays, not directly on the countertop.

2) Used tableware should be treated by four processes: initial washing, detergent cleaning, clean water cleaning and disinfection. Tableware should be clean and dry inside and outside, without oil stains and detergent. 3) Before eating, the tableware should be put in order, kept clean, covered with clean white cloth to prevent flies, and the tableware should not be reused without disinfection.

Fourth, kitchen hygiene

1) Chopping boards, knives, pots, shovels, buckets, pots and other utensils should be cleaned before and after use and disinfected according to regulations; Kitchen knives and chopping boards should be cooked separately, cooked food knives should be disinfected with boiling water every day, and chopping boards must be disinfected with boiling water every shift.

2) After cutting and matching, clean the countertops, floors and garbage in time.

3) The vegetable washing pool, dish washing pool, shelves, oil fume hoods, steaming cabinets, stoves, etc. must be cleaned every day.

4) Oil, salt, soy sauce and other ingredients and unused rice and vegetables should be covered before work.

5) Pay special attention to cleaning up the dead corners of hygiene to prevent rats, flies and cockroaches from polluting food.

6) Clean the refrigerator and freezer regularly, and clean the refrigerator and freezer twice a week and twice a day to ensure cleanliness.

5. Hygiene of the dining room

1) The floor must be kept free of garbage and sundries, stagnant water, clean and refreshing.

2) The desk stool should be cleaned in time before, during and after meals, and kept clean and dust-free.

3) walls, doors and windows, fans, lamps, etc. should be cleaned regularly.

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

5) A special person shall be responsible for recycling tableware, and the leftovers shall be transported away in time to ensure that the restaurant has no peculiar smell.

Regulations on Hygiene Management of Dining Rooms Model essay 2

Hygiene management system of school canteens

1. Schools should establish the principal responsibility system, equip full-time or part-time food hygiene management personnel, and establish and improve the food safety management system, food hygiene management system and post responsibility system; Strengthen safety precautions and prohibit non-canteen staff from entering the food processing room and food raw material storage room of the school canteen at will to prevent poisoning incidents.

2. The school canteen can only engage in canteen business activities after obtaining the hygiene license according to law, and apply to the issuing authority for reinspection 31 days before the expiry of the hygiene license.

3. Employees in the canteen must have a health examination every year, and they can only take part in the work after obtaining the health training certificate. They should wear clean work clothes and develop good personal hygiene habits during their work.

4. The canteen should keep the internal and external environment clean and tidy, and take effective measures to eliminate the breeding conditions of rats, cockroaches, flies and other harmful insects.

5. Strictly control the food procurement. Strictly purchase channels, establish a registration system for purchase certificates, and set up files; The place where food is purchased should be relatively fixed to ensure the quality of the purchased food; It is forbidden to purchase expired and deteriorated foods that do not meet the hygiene requirements.

6. Strictly control the hygiene and quality of meals. Cooks in canteens must use fresh and clean raw materials to make food, and must not process or use foods and raw materials that are spoiled or have abnormal sensory properties; Processed food must be cooked thoroughly, and the central temperature of large pieces of food that need to be cooked and processed should not be lower than 71℃; Processed cooked products should be stored separately from food raw materials or semi-finished products to prevent cross-contamination.

7. If the food exceeds 2 hours after cooking and before selling, it should be stored at a temperature higher than 61℃ or lower than 11℃.

8. Students' collective dining must be processed as meals, and leftovers are not allowed, and cold meat and cold dishes are not allowed to be sold.

9. Public tableware must be washed and disinfected before use, which meets the relevant national hygiene standards. Disinfected tableware must be stored in a special cleaning cabinet for standby, and unsterilized tableware shall not be used. It is forbidden to reuse disposable tableware.

11. The dining place in the canteen should be provided with tap water devices for diners to wash their hands and dishes.

11. Tool containers for processing food must be clearly marked, so that they can be used separately, stored in a fixed location, washed after use and kept clean.

12. When purchasing food, you must obtain a copy of the valid hygiene license of the food delivery person, and the hygiene license of the food delivery person must indicate? Delivery? Licensed projects.

school food safety preparation system

1. Choose food that has been treated safely, and the fruits and vegetables must be cleaned.

2. thoroughly heat the food, and the temperature of all parts of the food must reach above 71℃.

3. Cooked food should not be kept for too long, and it is best to eat it as soon as possible after it is out of the pot.

4. To properly store cooked food, it should be stored at 61℃ or below 11℃.

5. The stored cooked food must be thoroughly heated again before eating, and the temperature of all parts of the food should reach above 71℃ during heating.

6. Avoid the contact between raw food and cooked food, and separate the knives and chopping boards used to handle raw and cooked food.

7. Wash your hands before processing food and after each interval.

8. Keep the processing room clean. The surfaces of all utensils used to prepare food must be absolutely clean. The rags should be changed every day and boiled and disinfected before the next use.

9. Avoid insects, rats and other animals from touching food.

Hygienic management system of school food warehouse

1. The food warehouse is dedicated, equipped with facilities and measures to prevent rats, flies, moisture, mildew and ventilation, and operates normally.

2. Foods should be stored in separate shelves and separated from the ground. All kinds of foods should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

3. Establish a special person acceptance and registration system for warehouse entry and exit, so as to be diligent in entry and exit, first in and first out, and conduct regular clearance inspection to prevent food from expiration, deterioration, mildew and insects, and clean up food that does not meet hygiene requirements in time.

4. Finished food, semi-finished food and food raw materials should be stored separately, and food should not be mixed with medicines, sundries and other items.

5. The food warehouse should always open the window for ventilation, clean it regularly, and keep it dry and tidy.

6. The staff should wear clean work clothes and maintain personal hygiene.

7. Cold storage equipment used for food preservation must be labeled, and raw and cooked foods and semi-finished products should be stored in separate cabinets.

Hygienic management system of the processing operation room of the school canteen

1. The processing operation room of the canteen should be effectively isolated from toilets and other unclean places. There should be no toilets in the processing operation room, and the doors and windows of the toilets should not face the toilets.

2. The processing room should have a good water supply system and drainage system, especially the drainage system. When cooking food, the materials need to be washed with clean water, and the cleaning of the processing operation room needs to be washed with water. These used sewage must be quickly removed, otherwise the operation room will be muddy.

3. The floors, ceilings, walls, doors and windows should be solid and beautiful, and all holes and gaps should be filled and sealed and kept clean, so as to prevent cockroaches and rats from hiding or coming in and out.

4. A range hood should be installed. The oil dirt of the range hood should be cleaned regularly, and the dirty oil discharged should also be properly treated.

5. Food should be handled on the workbench, and raw and cooked food should be handled separately. Knives, chopping board tools and rags must be kept clean and tidy.

6. Food should be kept fresh, clean and hygienic, and stored in covered containers or refrigerators after washing. Fish should be taken quickly to avoid repeated thawing and affect freshness. Be sure not to expose food to normal temperature for too long.

7. All perishable foods should be stored in refrigerated containers below 1℃, and raw and cooked foods should be stored separately.

8. Condiments should be packed in proper containers and covered immediately after use. All utensils and dishes must not come into contact with the ground or dirt.

9. A dirt bucket with a close cover should be prepared. It is best to dump the dirt bucket at night, not in the processing room overnight, and the periphery of the dirt bucket should always be kept clean.

11, canteen employees should wear clean work clothes when working. Avoid touching or contaminating food and containers with your hands at work, and try to use tools such as clips and spoons to get them.

11. When working in the processing room, do not smoke, cough, spit or sneeze near food or containers; In case of sneezing, cover your nose and mouth with a handkerchief or toilet paper with your back to the food and wash your hands immediately.

12. The workers in the processing operation room should wash their hands thoroughly and keep a pair of clean hands before and after work.

13. The cleaning work in the processing room should be done several times a day, at least once. After cleaning, the cleaning tools should be disposed of centrally. Bactericides and detergents shall not be put together with sandworms, etc. Toxic substances shall be marked and placed in a fixed place, and special personnel shall be appointed for management.

14. You are not allowed to lie down or stay in the processing room, and you are not allowed to put clothes, shoes, hats or sundries casually.

Work management system for employees in school canteens

1. Strictly abide by school rules and regulations, get to work on time, and not be absent without reason.

2. Abide by professional ethics, serve in a civilized manner, have a kind attitude, be proactive and enthusiastic, and be polite to others.

3. Take good care of public property, and do not destroy the canteen property at will or deliberately.

4. Employees in the canteen must have a health check-up every year, and new and temporary food production and marketing personnel must have a health check-up before they can take part in the work.

5, canteen employees should have good personal hygiene habits. You must:

(1) Wash your hands with soapy water and flowing clean water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food.

(2) Wear clean work clothes and put your hair in the hat.

(3) Do not wear long nails or jewelry to process food, and female employees are not allowed to wear heavy makeup.

(4) Smoking is not allowed in food processing and sales places.

(5) Don't wear slippers, shorts and shirtless during work.

6. Control the quality of good meals and prevent food poisoning.

7. Strengthen business training and improve cooking skills.

8, do a good job in safety, strictly abide by the operating rules, to prevent accidents.

Students' dining requirements

1. Keep quiet when eating in the dining room, and don't run, jump and fight at will.

2. Keep order when waiting in line, and don't waste food at will.

3. Wash your hands before eating and develop good personal hygiene habits.

4. Enhance self-care awareness, and don't buy all kinds of food sold by street unlicensed vendors.

model essay on hygienic management regulations of restaurants 3

1. Food hygiene? May 4th Movement? System

1, raw materials to finished products? Four no? System:

(1) The buyer does not buy rotten raw materials.

(2) The storekeeper does not accept rotten and deteriorated raw materials.

(3) Processing personnel do not need rotten and deteriorated raw materials.

(4) Waiters don't sell rotten goods.

2. Is finished product (food) stored? Four isolation? :

(1) raw and cooked are separated.

(2) finished products are separated from semi-finished products.

(3) food is separated from sundries and drugs.

(4) food is isolated from natural ice.

3. Use utensils? Four passes? :

one wash, two brushes, three flushes and four disinfections.

4. Environmental sanitation:

Personnel, objects, time and quality. Scribing division of labor, responsibility.

5, personal hygiene must be done? Siqin? :

Wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

2. Personal hygiene system

1. Put an end to it? Sanchang? That is, long nails, long hair and long beard, do it? Siqin? Wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.

2. Each employee must have more than two sets of work clothes, and the work clothes and hats should be neat and clean.

3. Smoking, barefoot, slippers, vest and work clothes are not allowed during working hours.

4. Wash your hands before going to work and after defecation.

5. You must hold relevant certificates, have a physical examination once a year, and hold a health certificate (when the health and epidemic prevention station at or above the county level checks).

III. Hygienic system of the dining room

1. The floor, dining table, benches, electrical equipment, windows and walls shall be kept neat, clean, free of oil and dust, and the dining table shall be cleaned at any time and kept clean.

2. The dining room should be well ventilated, with good light and comfortable dining environment.

3, fly prevention, dust prevention equipment is complete, do regular disinfection to kill flies, to prevent infectious diseases.

4. Keep the utensils for selling rice, utensils for holding food and the table for selling rice clean and hygienic. The vegetables are covered with fly-proof covers and the main food is covered with cloth, and keep them clean.

IV. Hygienic system in the operation room

1. Keep the floor clean and the doors and windows clean and bright.

2. All kinds of cooking utensils and appliances shall be placed neatly, raw and cooked separately, and finished products shall be stored? Four isolation? And clearly marked. Tableware should be washed, brushed, flushed, disinfected and cleaned.

3. The stove is clean and the seasoning boxes are placed in order. Cooking utensils are often washed, so that the wood can see its true colors and the iron can see its light.