1, processing personnel must wear clean work clothes and hats, hair should be combed neatly and placed in the hat, and wash their hands.

2. Processing personnel shall not keep long nails, paint nail polish, wear rings, and shall not smoke in the processing place.

3, processing must carefully check the food and food ingredients, found to have spoiled or other sensory abnormalities shall not be processed or used.

4, have enough tools and containers. Significantly, to prevent cross contamination of processed food and direct food, raw materials and finished products.

5, cooked processed food should be cooked through, its center temperature is not less than 70 ℃. Processed cooked products should be stored separately from food materials or semi-finished products, semi-finished products and food materials are stored separately.

6, after cooking to eat before the need for a longer period of time (more than 2 hours) storage of food, should be stored at a temperature higher than 60 ℃ or less than 10 ℃ conditions, the need for refrigeration of cooked products must be sufficiently heated before eating.

7, food additives should be used in accordance with national health standards and relevant regulations.

8, the storage of cooking spices, edible utensils stored in a special cabinet, the cabinet in good health. 1, flour procurement channels regular, to prevent adulteration and prohibited use of bleach.

2, mixer and noodle machine must use cooking oil as lubricant.

3. The mixer and pasta machine must be washed after use.

4. Raw materials must be stacked away from the ground and separated from the wall.

5, the production of meat products required by the veterinary health department quarantine inspection.

6, the production of vegetables must be safe (no pesticide residues).

7, wontons, buns and other fillings, the day of processing, to prevent deterioration.

8, the operator must have a health certificate on duty, wearing clean work clothes and hats. 1, the food preparation room must be dedicated. Operators by dressing, hand sanitization, wear good working clothes, wear a good hat mask, before entering the food room.

2, food preparation room must be equipped with hand washing, disinfection, and changing facilities.

3, food preparation room to have ultraviolet air disinfection device, ultraviolet lamps according to 30W/10-15 square material set up, the distance from the manipulation table 2 meters.

4, food preparation room content ware, utensils, rags, etc. must be cleaned and disinfected before use.

5, the room temperature of the food preparation room shall not be higher than 25 ℃. 1, to set up a fixed, relatively independent processing area.

2, must carefully check the raw materials to be processed, the quality of fresh, whether mixed with foreign objects or other sensory abnormalities of food.

3, meat should be checked for inspection certificates.

4, roughing must have sufficient water, equipment and containers, sewers must be kept free and clean.

5, a variety of food ingredients must be washed. Vegetables and meat, aquatic products should be cleaned in separate pools and pools according to the use of pool cleaning. Poultry eggs before use should be cleaned shell, if necessary, disinfection.

6, vegetables 2 to 3 hours before use, must be soaked and washed.

7, cleaned food should be categorized, divided into shelves, wall, floor storage. 1, prevention-oriented, prevention and elimination of combinations.

2, to do self-check safety, remove hidden dangers, self-responsibility.

3, so that employees can use fire extinguishers and alarm "119".

4, must ensure that the safe passage is open.

5, the use of emergency lighting and emergency signs.

6, everyone should do to implement fire safety.

7, after the shift to do duty patrol.