A school canteen health requirements
A raw material procurement health requirements
1, must confirm that the food operator holds a valid food hygiene license, and sensory inspection of food hygiene quality. Prohibit the procurement of rotten and spoiled, rancid, dirty, unclean, foreign matter or other sensory properties of abnormal food, or containing toxic, harmful substances or contaminated by toxic, harmful substances, uninspected or unqualified meat and its products, and shall not be procured more than the retention period, labeling, marking incomplete packaged food.
2, purchasing should ask for invoices and other purchase documents, and make a good record of purchases to facilitate traceability. To food production units, wholesale markets and other bulk purchases of food, should also request a food hygiene license, inspection and quarantine certificates.
3, before storage should be inspected, in and out of storage for registration.
4, relatively fixed food purchasing units, and food production and operators to sign a quality assurance responsibility to ensure the quality of supply.
Two food storage health requirements
1, storage of food places, devices should be kept clean, no mold, rodent stains, flies, cockroaches, shall not be stored toxic, harmful substances such as rodenticides, insecticides, disinfectants and other personal household items.
2, food should be categorized, divided into shelves, 30 cm from the wall is appropriate, not less than 20 cm from the ground storage.
3, regular inspection of stock food, follow the principle of first in first out, perishable first out, fresh raw materials and auxiliary materials used as soon as possible, spoiled and expired food removed in a timely manner.
3, food refrigeration, frozen storage temperature should be in accordance with the temperature range of refrigerated and frozen requirements:
1) food refrigeration, frozen storage should be done raw materials, semi-finished products, finished products are strictly separated, shall not be stored in the same freezer, refrigeration, freezer should be clearly distinguishable signs;
2 food in the refrigerated, freezer storage, should be done in the plant-based foods, Animal food and aquatic products are classified;
(3) food in the refrigerator, freezer storage, in order to ensure that the center temperature of the food to reach the temperature requirements of refrigeration or freezing, shall not be piled up, extrusion of food storage;
(4) used for the storage of food refrigerator, should be defrosted, cleaned and repaired on a regular basis in order to ensure that the refrigeration, freezing temperature to meet the requirements and to maintain hygiene.
Three rough processing and cutting hygiene requirements
1, processing should be carefully checked before the food to be processed, found to have signs of corruption and spoilage or other sensory traits of abnormal, shall not be processed and used.
2, a variety of food ingredients should be washed before use, animal food, plant food should be cleaned in separate pools, eggs should be cleaned before use of the shell, if necessary, disinfection treatment.
3, perishable food should minimize the storage time at room temperature, after processing should be used in a timely manner or refrigerated.
4, cut and prepared semi-finished products should be avoided contamination, stored separately from raw materials, and categorized according to the nature of the storage, and should be used within the specified time.
Four cooking and processing health requirements
1, primary and secondary schools, kindergartens, cafeterias are strictly prohibited preparation of cold dishes.
2, cooking should be carefully checked before the food to be processed, found that there is corruption and deterioration or other sensory traits abnormal, shall not be cooked.
3, shall not be recycled food, including auxiliary materials after cooking and processing for sale again.
4, the need for cooked food processing should be cooked through.
5, processed finished products should be stored separately from semi-finished products and raw materials.
6, need to be refrigerated cooked products, should be cooled as soon as possible before refrigeration.
Five food hygiene requirements
1, before serving food should be clean hands, and shall not use their hands to take food directly.
2, the food staff should carefully check the supply of food, found to have abnormal sensory properties, shall not be supplied.
3, pay attention to fly, dust, to avoid contamination of food.
4, after cooking to eat before the need for a longer period of time more than 2 hours of storage of food, should be stored in conditions higher than 60 ℃ or lower than 10 ℃.
Six food reheating hygiene requirements
1, no proper storage conditions temperature higher than 10 ℃, lower than 60 ℃ storage time of more than 2 hours of cooked food, re-use should be sufficiently heated, and to confirm that the food did not deteriorate before heating.
2, frozen cooked food should be thoroughly thawed and fully heated before consumption.
7 Requirements for the use of food additives
1. Food additives shall be purchased by a person, kept by a person, received by a person, registered by a person and stored in a special cabinet.
2, the use of food additives should meet the following basic requirements:
1 should not produce any health hazards to the human body;
2 should not cover up food spoilage;
3 should not cover up the quality of the food itself or processing defects or adulteration, adulteration, forgery for the purpose of food additives;
4 should not reduce the nutritional value of the food itself;
4 should not be reduced. The nutritional value of the food itself;
3. Non-food substances shall not be used and food additives shall not be used in excess.
Eight food sampling requirements
Sample food should be cleaned and disinfected according to the varieties of food in closed containers, and placed in a special refrigerated facilities, stored in refrigerated conditions for more than 48 hours, each variety of samples of not less than 100g, and record the name of the sample of food, the amount of samples retained, the time to retain the samples of the sample of the staff, the auditor, and so on.
Nine tableware hygiene requirements
1, tableware should be washed in a timely manner after use, positioning and storage, keep clean.
2, contact with direct food utensils should be washed and sterilized before use.
3, should be regularly checked whether the disinfection device, facilities are in good condition.
4, shall not reuse disposable food utensils.
5, has been disinfected and unsterilized tableware should be stored separately, cleaning cabinet shall not store other items.
Ten practitioners health requirements
1, practitioners at least once a year for a health check, if necessary, to receive a temporary inspection, to obtain a health certificate before taking up their duties.
2, practitioners should be regularly trained in food hygiene and safety knowledge, qualified before going on duty.
3, practitioners should maintain good personal hygiene, operation should wear clean work clothes and hats, hair shall not be exposed, no long nails, nail polish, wear jewelry.
4. Hands shall be cleaned in a timely manner before starting work, before handling food, after going to the toilet, after handling raw food, after handling animals or waste, after handling soiled fixtures or eating utensils, after coughing, sneezing, or blowing the nose.
5. Personal belongings shall not be brought into the food handling area. Smoking, eating, drinking and other behaviors that may contaminate food are not permitted in the food handling area.
2. Students' personal food hygiene requirements
1. Personal hygiene and good habits of washing hands before and after meals are essential.
2, do not use unclean containers for food, wash and disinfect their own used tableware, do not throw garbage to prevent mosquitoes and flies from breeding.
3, when buying food, pay attention to the food packaging with or without the manufacturer, date of production, whether the shelf life, food ingredients, nutritional composition is marked, with or without the QS logo, do not buy "three no" products.
4, open the packaging of food to check whether the food should have its sensory properties. Can not eat spoilage, rancidity, mold, insects, dirty, mixed with foreign objects or other sensory properties of abnormal food. If the protein food is sticky, greasy food has a smell, carbohydrates have a fermented odor or drinks have abnormal sediment, etc. can not be consumed.
5, do not eat at unlicensed vendors around the campus, do not drink raw water, drink less cold drinks, eat less frozen food.
6, eat more fresh fruit, vegetables, high protein food, less fried food.
7, keep indoor clean, ventilation.
Third, the prevention of common food poisoning
A bacterial food poisoning prevention
Prevention of bacterial food poisoning, should be prevented from food contamination by bacteria, control of bacterial reproduction and kill pathogenic bacteria in three aspects to take measures:
1, avoid contamination. That is, to avoid cooked food contaminated by a variety of pathogenic bacteria. Such as: avoid contact between raw food and cooked food, frequent hand washing, contact with direct food should be disinfected hands, keep the food processing operation place clean, avoid insects and rodents and other animals in contact with food.
2, control temperature. That is, control the appropriate temperature to ensure that the microorganisms in the food to kill or prevent the growth and reproduction of microorganisms. Such as: heating food should make the center temperature of 70 ℃ or more; storage of cooked food, to timely hot storage, so that the temperature of food to maintain more than 60 ℃, or timely refrigeration, to control the temperature below 10 ℃.
3, control time. That is, try to shorten the food storage time, do not give microbial growth and reproduction opportunities. For example: cooked food should be eaten as soon as possible; food ingredients should be used up as soon as possible.
4, cleaning and sterilization. This is the main measure to prevent food contamination. All items in contact with food should be cleaned, and all items in contact with direct food should also be disinfected on the basis of cleaning; some raw vegetables and fruits should also be cleaned and disinfected.
5, control the amount of processing. The amount of food processing should coincide with the processing conditions. Food processing more than the capacity of the processing site and device, it is difficult to do according to health requirements of the processing, very easy to cause food contamination, causing food poisoning.
Two common chemical food poisoning prevention
1, pesticide-induced food poisoning. Vegetables roughly processed with food detergent detergent solution soaked for 30 minutes and then rinsed, and then scalded for 1 minute before cooking, can effectively remove most of the pesticides on the surface of vegetables.
2, soybean milk caused food poisoning. Raw soybean milk cooking will be upward foam removal, boil and then maintain the boiling fire about 5 minutes, which can make the trypsin inhibitor completely broken down and destroyed. It should be noted that when the soybean milk heated to 80 ℃, there will be a lot of foam floating, the phenomenon of "false boiling".
3, four seasonal beans caused by food poisoning. Cooking beans into boiling water in boiling water for more than 10 minutes before frying.
4, nitrite food poisoning. Strengthen the custody of nitrite, to avoid misuse as salt; cured meat products, the use of nitrite shall not exceed the "food additives use health standards" GB2760 *** provisions.