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the sanitary management system of restaurants

1. The ordering hall and private room should be kept clean, and the floor should not be cleaned after the tableware is set or when customers eat. Tableware that has not been used after the meal time should be recycled and cleaned. 2. When the food provided is found or told by customers that its sensory characteristics are abnormal or deteriorated, the restaurant service personnel shall immediately replace the food and inform the relevant food preparation personnel at the same time. The food preparation personnel shall immediately check the replaced food and similar food and make corresponding treatment to ensure the safety and hygiene of the food. 3. Special tools should be used to sell direct food. Special tools should be used after disinfection and stored in a fixed location. It is necessary to separate the payment for goods and prevent pollution. 4. The condiments for customers to obtain should meet the corresponding food hygiene standards and requirements. 5. Sterilized tableware must be used, and unsterilized tableware shall not be put on the table. 6. Clean and disinfect the countertop seasoning, toothpicks, napkins and tea in time. 7. When serving food, fingers should not touch food, sharing tools should not touch customers' tableware, and small towels should be handed with fixtures. After use, they should be cleaned and disinfected in time, and used tableware should be withdrawn in time, and the countertop should be wiped clean. 8, after the work, do a good job of cleaning the countertops, tables and chairs and the ground, keep clean and tidy.

food raw material procurement certification system

1. Buyers should seriously study the management system of food procurement certification, and be familiar with and master the requirements of food raw material procurement certification. 2. When purchasing food (including finished food, raw materials and food additives, food containers and packaging materials, tools and equipment for food), it is necessary to obtain the product inspection certificate and laboratory test sheet from the supplier in accordance with the relevant provisions of the state, and pay attention to inspection and verification. The product name, production date and batch number recorded in the certificate must be consistent with the product, and shall not be altered or forged. 3. The required inspection certificate shall be properly kept by the purchasing department for inspection. 4. Do not purchase foods and raw materials that are corrupt, adulterated, moldy, poisonous and harmful, and have stale quality, as well as foods that have no place of origin, no factory name, no production date and shelf life, or unclear labels and exceed the shelf life. 5. Food supplied by food producers and operators without hygiene license shall not be purchased. 6. Purchasing dairy products, meat products, aquatic products, edible oil, condiments, alcoholic beverages, cold food products, food additives and other foods that should be certified according to the regulations of the health administrative department shall be strictly certified; Raw meat and poultry should obtain the quarantine certificate from the veterinary department, and imported food and its raw materials should have the quarantine certificate issued by the port health supervision department.

7. When accepting food, the inspector should check whether the purchased food has inspection certificate and make records.

Warehouse management system

1. Staple food and non-staple food are stored in warehouses. Food and non-food cannot be mixed. Toxic and harmful articles, personal belongings and sundries are not allowed in the food warehouse. 2, the warehouse should be cleaned regularly, keep the warehouse, shelves clean and sanitary, often open the window or ventilation with mechanical ventilation equipment, keep dry. 3, do a good job in the inspection and acceptance of food quantity and quality certificate or quarantine certificate. Food that is rotten, moldy, insect-infested, poisonous and harmful, adulterated, and of stale quality, food provided by producers and operators without hygiene licenses, and food without certificates shall not be accepted and put into storage. 4, do a good job of food quantity and quality warehousing registration, so that FIFO, perishable first use. 5, food according to the category, variety frame, partition wall, neatly placed off the ground, bulk food and raw material storage containers sealed, at the same time, often check to prevent mildew. 6, meat, aquatic products, eggs and other perishable foods should be stored separately. Refrigeration equipment used to preserve food must be clearly marked and equipped with a temperature display device. Meat and aquatic products are stored in separate cabinets, and raw food, cooked food and semi-finished products are stored in separate cabinets, so as to prevent raw and cooked food from being mixed. 7, freezing equipment defrosting regularly, keep the frost thin (not more than 1cm), gas foot. 8, often check the quality of food, timely find and deal with the deterioration, beyond the shelf life of food. 9. Do a good job of preventing rats, flies and cockroaches, and install a rat trap that meets the requirements; Smoking is not allowed in the warehouse.

system for the use and management of food additives

1. The food additives used must comply with the relevant provisions of the hygiene standards for the use of food additives and the hygiene management measures; Food additives that do not meet the requirements of hygiene standards and hygiene management measures shall not be used. 2. To purchase food additives, you must obtain a copy of the hygiene license and a product inspection certificate, and to import food additives, you should obtain a hygiene certificate issued by the port food hygiene supervision agency. 3, the use of food additives must comply with the "Hygienic Standard for the Use of Food Additives" or the Ministry of Health announced the list of varieties and their scope of use, usage, shall not be arbitrarily expanded by experience. 4. Food additives that are unapproved, contaminated or deteriorated and exceed the shelf life shall not be used. 5. Food additives shall not be used for the purpose of covering up food decay or doping, adulteration or forgery.

Management system of roughing room

1. Separate processing and washing areas or pools for meat, aquatic products, vegetables and raw materials, with obvious signs. The processing and storage of food raw materials should be carried out in the corresponding places, and they should not be mixed and cross-used. 2, processing meat, aquatic products, vegetables, operating table, utensils and containers should be used separately, and there should be a clear sign. Containers for seawater products should be dedicated. 3, all kinds of food raw materials shall not be piled up on the spot. Cleaning and processing food raw materials must first check the quality. If it is found to be rotten, toxic or harmful or other sensory properties are abnormal, it shall not be processed. 4, vegetable food raw materials should be operated in the order of "one choice, two washing and three cutting", thoroughly soaked and cleaned, so that there is no sediment, no weeds and no rotten leaves. 5, meat, aquatic food raw materials processing should be carried out in a special processing and washing area or pool. There is no blood, hair and dirt after meat cleaning, no scales, gills and internal organs after fish cleaning, and the live birds are slaughtered and bled completely, and the feathers and internal organs are removed. 6, do knife stainless, board mildew, neat and orderly, keep indoor clean and sanitary. After processing, mop the ground in time, clean the containers of tools and appliances in the pool and processing table, and store them in a fixed position; Mechanical equipment such as vegetable cutters and meat grinders are disassembled and cleaned after use. 7, timely removal of garbage, trash can daily cleaning, keep clean inside and outside. 8. Do not clean the mop in the pool where food raw materials are processed and cleaned.

management system of cooking and processing

1. Check the quality of food raw materials before processing, and make sure that spoiled food is not cooked, steamed or baked. 2. Cooked and processed food should be cooked thoroughly, and its central temperature should not be lower than 71℃. Deep-fried food should be prevented from being burnt from the outside, and cooked food that has been directly eaten after processing should be placed in sterilized containers or tableware, and unsterilized tableware or containers should not be used. 3. Foods that need to be stored for a long time (more than two hours) after cooking should be stored at a temperature higher than 61℃ or lower than 11℃, and cooked products that need to be refrigerated should be refrigerated after cooling. 4, cooked products overnight after meals must be fully reheated before eating. 5. Stove and rag should be cleaned at any time and kept clean. Don't wipe the dishes with a rag, wipe the soup dripping on the edge of the dish with a disinfectant cloth. 6, in strict accordance with the "food production and business units waste edible oils and fats management regulations" requirements, collect and dispose of waste oils and fats, and timely clean the hood of the range hood. 7, surplus food and raw materials in accordance with the hygiene requirements of cooked food, semi-finished products, raw food storage, can not be mixed and cross stacked. 8, after the work, seasoning stamped, tools, utensils, wash clean, positioning storage; Clean the ground above and under the stove, leaving no residue, oil stain and sanitary dead corner, and remove the garbage in time.

management system of pasta production

1. Before processing, check all kinds of food raw materials, such as rice, flour, butter, jam, fruit, bean stuffing and meat, eggs, aquatic products and vegetables used for stuffing. If worms, mildew, odor, filth and other conditions are found, they cannot be used. 2. Raw materials such as meat, eggs, aquatic products and vegetables used for stuffing should be processed according to the requirements of rough machining hygiene system. Vegetables should be thoroughly soaked and cleaned. Vegetables that are easy to cause pesticide residues (such as leeks) should be soaked for more than 31 minutes, and then rinsed. 3, all kinds of tools, utensils, containers should be used separately according to the different raw and cooked foods, cleaned in time after use, located and stored, and the cutting board and pier should be placed vertically after washing. 4. Pastries should be stored in special storerooms or counters, which should be ventilated, dry, dustproof, fly-proof, rat-proof and virus-proof. Pastries with stuffing containing more water should be stored in the refrigerator, so that raw and cooked cakes should be kept separately. 5, according to the requirements of the correct use of food additives. 6, all kinds of food processing equipment, such as meat grinder, soymilk machine, dough mixer, steamed bread machine, etc. should be cleaned in time after use and disinfected regularly. All kinds of articles, such as cover cloth, cage cloth and rag, should be washed and dried for later use. 7. Clean the pastry processing place in time after processing, so that there is no dirt and residue on the ground and the panel is clean; All kinds of containers, utensils, knives, etc. are cleaned and stored in a fixed position.

Hygienic management system for cold dish room (cold spell room)

1. Designated person for cold dish processing. Other personnel are not allowed to enter and leave the cold dish room at will, and personal daily necessities and sundries are not allowed to be brought into the cold dish room. 2, cold dish room staff should strictly pay attention to personal hygiene, change clothes twice in advance, wear clean clothes, hats, masks and disposable gloves, strict hand washing and disinfection. 3. The indoor temperature of cold dish room shall not exceed 25℃. 4. Tools, utensils and containers between cold dishes must be dedicated, disinfected before use, washed after use and kept clean. 5, vegetables, fruits and other food raw materials for processing cold dishes must be washed and disinfected, and those that have not been washed shall not be brought into the cold dish room. 6. When processing cooked food and braised dishes, the food quality should be checked first, and the raw materials are not fresh and not processed. Cooked pot-stewed food should be processed in another room. After processing, the cold dish room should be prepared with knives, and the rest should be stored in the cooked food refrigerator. 7. All kinds of cold dishes are now available. Try to use them when the meal is finished. Cooked food and cold dishes changed overnight after meals can no longer be served as cold dishes. 8. After all kinds of cold dishes are loaded, they can't be stored in overlapping ways. The dishes are delivered from the food delivery window, and waiters are forbidden to directly enter the cold dishes room to serve dishes. 9. After processing, refrigerate the remaining food and clean the indoor sanitation.

BBQ production management system

1. Set up a special and independent roughing room;

2. The entrance and exit of the barbecue room are set separately;

3. The catering industry specializing in barbecue food must set up a curing room, a barbecue braised pork room and a cooling room

4. The general catering industry can set up a curing area, a barbecue braised pork area and a cooling area in the barbecue room respectively;

5. The tools, utensils and containers in the barbecue room must be dedicated, disinfected before use and washed after use, and kept clean

6. The condiments used for barbecue must meet the hygiene standards, and food condiments that are not approved, contaminated or deteriorated and exceed the shelf life shall not be used.

8. Food additives shall not be used for the purpose of covering up food decay or doping, adulteration or forgery

9. Animal products and raw meat used for barbecue shall obtain quarantine certificates from the veterinary department.

11. The barbecue room must be equipped with dust-proof, fly-proof and rat-proof facilities.

tableware and utensils cleaning and disinfection system

1. Set up an independent washing and disinfection room for tableware, which is equipped with disinfection, washing and cleaning equipment. 2, washing disinfection member must be proficient in washing disinfection procedures and disinfection methods. Strictly follow the order of "removing residues → alkaline water (or washing meals) → rinsing with clean water → thermal power elimination → cleaning". Adding a clear water flushing procedure to drug disinfection. 3. The tableware and utensils recovered from each meal shall be cleaned and disinfected immediately, without overnight meals. 4, cleaning tableware, utensils with meal cleaning, disinfectant must comply with the relevant national health standards and requirements. Tableware must be cleaned before disinfection. After disinfection, the tableware has a smooth surface, no oil stains, no water stains, no peculiar smell, no foam and no soluble attachments. Put it into the cleaning cabinet in time for sealed preservation and standby. 5. The cleaning cabinet containing sterilized tableware should be clearly marked, scrubbed and disinfected frequently, and sterilized and unsterilized tableware should be stored separately. 6. The pool for washing tableware is special, and food raw materials shall not be washed in the pool for washing tableware, and mop shall not be washed in the pool for washing tableware. 7. After washing and disinfection, it is necessary to clean the floor and pool, and clean the slop bucket in time, so that the floor and pool are clean and sanitary, with no oil residue, and the slop bucket is clean inside and outside. 8, regular cleaning indoor environment, equipment, leaving no health corner, keep clean.

toilet hygiene management system

1. The environment around the bathroom is clean and tidy, and there is no scribbling and pasting inside and outside the wall.

2. Keep "six lights" in the toilet. Do it without cobwebs, cigarette butts, scraps of paper and sundries.

3. The toilet is clean, and the urinal is unblocked. No stains, no urine alkali, no stool scale.

4, cleaning all day, washing many times, do not smell.

5. Lighting, water supply and sewage facilities are in good condition. If there is any damage, it should be reported for maintenance in time.

6. Tools and articles should be placed neatly

7. Drugs should be sterilized regularly to ensure that there are no mosquitoes and flies.

Health check-up system for food employees

1. Food production and marketing personnel must have a health check-up every year.

2. The food hygiene management personnel are responsible for organizing the health check-up work of their own units, establishing the employees' health files, urging the "five diseases" personnel to leave their posts, and conducting daily supervision and management on the employees' health status. 3, food production and marketing personnel to participate in a physical examination every year, one month before the expiration of each year to participate in health review, shall not use the health certificate. 4, new employees, interns, interns must obtain a health certificate after mount guard, put an end to mount guard before physical examination. 5. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of foods that are directly imported. 6. Check the qualification of employees with certificates, and if there is no valid health certificate, submit it to the health supervision department according to the relevant laws and regulations

Health knowledge training system for food employees

1. Food production and marketing personnel must be trained in food hygiene laws and regulations and food hygiene knowledge and pass the examination before they can engage in food production and marketing.

2. Carefully formulate the training plan, and regularly organize managers and employees to participate in the training of food hygiene knowledge, professional ethics, laws and regulations and hygiene operation skills under the guidance of the health administrative department.

3. The training of food production and marketing personnel includes the person in charge, health management personnel and food practitioners, and the initial training time shall not be less than 21, 51 and 15 class hours respectively.

4. New employees, including interns and interns, can only take up their posts after passing the training and examination.

5. The training method is a combination of centralized teaching and self-study, and regular assessment is conducted. Those who fail to pass the exam will leave their posts for a week, and then wait until they pass the exam.