The kitchen management of restaurants mainly includes: personal hygiene requirements of kitchen staff, hygiene management requirements of food processing rooms, hygiene management requirements of purchasing and acceptance of raw materials, hygiene management requirements of processing and manufacturing processes, storage regulations of finished products and semi-finished products, and so on.

first of all, let's talk about the "five decisions", that is, personnel, fixed points, posts, timing and responsibility areas;

followed by "four isolation", that is, raw and cooked isolation, fish isolation, finished products and semi-finished products isolation, food and sundries isolation;

the third is the "four diligence" of personal hygiene, that is, taking a bath frequently, washing hands frequently, cutting nails frequently and changing work clothes frequently;

[ picture] the fourth is the "four passes" of meals, that is, washing, brushing, rinsing and disinfection.

The kitchen sanitation of food and beverage outlets is under the responsibility system of responsibility area. The night chef is responsible for cleaning the ceiling, lampshade, exhaust fan and other high places and other sanitary dead corners every day, and even the use of plastic wrap should be stipulated in great detail.

Then there are three characteristics of the kitchen system: "strict", "meticulous" and "bright".

The "strictness" of the system lies in the combination of health assessment and rewards and punishments. Anyone who finds the personnel who do not operate according to the food hygiene requirements or is not clean and hygienic will immediately stop working and make rectification, and the team bonus will be deducted. All staff of the Food and Beverage Department shall have a physical examination at least once a year, and take an examination of the Food Hygiene Law and the Hygiene Management System. Those who fail to pass the examination shall be ordered to be laid off for training, transferred from their posts, or dismissed.

the "fineness" of the system lies in the specific provisions of all the clauses, such as "the utensils used for processing seafood and the hands of processing personnel must be washed and disinfected with L% vinegar for 5 minutes in time", and the degree of fineness can be seen.

the "clarity" of the system lies in the inspection and implementation, clear responsibility, team package, personal package and monthly assessment by the department. Everyone in the kitchen of a restaurant knows his own hygiene responsibility like the back of his hand, and the scope of other people's duties is equally clear, so there will be no more hygiene dead ends. In addition to operational requirements and management direction, it is also necessary to formulate standards and requirements for inspection by managers. Only by continuous follow-up inspection will there be good results. Secondly, it is necessary for employees to develop good health awareness.

of course, the system also needs to exist, but if there is a system without supervision, the system will only exist in name only.

That's what China Catering Network told you. I hope it will help you.