1. Food hygiene management

① When purchasing raw food, it is necessary to ensure freshness and hygiene; Do not buy meat that has not been inspected by the relevant departments, livestock and poultry, aquatic products that have died of illness, poisoning or unknown causes, and raw materials that have odor, rot, mildew and insects; All kinds of foods and seasonings should meet the hygiene requirements to prevent them from going out of date; Food and raw materials should be stored off the ground and off the wall, and wet and dry items should not be stored in the same room.

② The raw and cooked food should be separated to ensure that the food tastes delicious and pure.

(3) operation should be carried out in different stations and pools to avoid cross-contamination; Vegetables should be operated in the order of picking, washing, cutting and soaking.

④ The processed raw materials should be processed and cooked in time, so as to ensure food safety and prevent poisoning.

⑤ The processed cooked food should be properly kept. If it is stored for more than 1H, it can only be eaten after being reheated.

⑥ raw and cooked foods should be stored in frost to prevent cooked foods from being contaminated.

2. Personal hygiene management

① Employees must hold a health certificate of the health and epidemic prevention station before taking up their posts, and receive regular physical examinations.

② employees should receive health training, maintain personal hygiene, form good health habits, and wash their hands, cut their nails, take a bath, wash their clothes, wash their bedding and change their work clothes frequently, so as to maintain a good work style.

③ No spitting, smoking, long fingernails, lipstick, etc. in the work area; It is forbidden to laugh and play during working hours, and it is forbidden to wash clothes in the kitchen.

④ Maintain good hygiene habits, wear work clothes, identification cards, work caps and masks when going to work, and do not cough, sneeze or other unsanitary actions on food, and do not taste directly with a spoon.

⑤ employees who have colds and other diseases must take vacations to avoid food infection.

3. Kitchen hygiene management

① A post responsibility system is established for kitchen cleaning. All daily-use kitchen utensils must be strictly disinfected after work every day. When cleaning, they should be washed, brushed, flushed, disinfected and cleaned. After disinfection, they should be sealed and kept to prevent re-pollution. Unserified kitchen utensils should not be used.

② All kitchen utensils should be placed in order after use, and the chopping boards should be placed vertically to ensure the bottom, surface and edges are bright, and the chopping boards for cutting raw and cooked food should be used separately.

③ The vegetable washing pool, meat washing pool and kitchen utensils washing pool should be separated and not mixed.

④ The stove, batching table and workbench should be wiped after completion to ensure cleanliness.

⑤ The sewer should be cleaned every day, and sundries such as vegetable residues should be thoroughly removed to ensure smooth drainage and remove peculiar smell.

⑥ eliminate the sanitary dead angle, and kill rats, cockroaches, flies, etc. regularly.

⑦ The goods in the warehouse should be placed neatly, and indoor air circulation should be maintained to prevent the goods from going moldy and deteriorating.

4. Hygienic management of the dining room

① After eating, the tables and chairs must be wiped to keep them clean, free of dust and oil stains, and the ground free of garbage and sundries, so as to ensure no water accumulation, cleanliness and refreshment.

② doors, windows, walls, fans and lamps should be cleaned regularly, and ventilation and sewage facilities should be cleaned and maintained regularly to ensure normal operation.

③ Clean the table, chair and floor once a week, and make the kitchen free of flies, cockroaches and ants.

5. Cleaning management of utensils

Restaurants are cleaned and disinfected according to the prescribed operating procedures, and the system of "one washing, two cleaning, three disinfection and four cleaning" is strictly implemented. Anyone who has not been cleaned and disinfected is not allowed to use it. Chefs are equipped with special towels and rags to ensure that each shift is washed and disinfected, and the special materials are special. After work, the towels and rags are washed, boiled and disinfected, dried in the sun, cleaned and stored, and then used next time. Kitchen knives, chopping boards and desks shall be cleaned and disinfected every day. Food containers should be cleaned immediately after use, and food residues should be removed in time, while containers for direct food should be disinfected before use.