1, a la carte hall, private rooms should be kept tidy, tableware set up after the table or customer dining shall not sweep the ground. Tableware table more than the current dining time has not yet been used to recall cleaning. 2, found or told by the customer that the food provided by the abnormal sensory properties or deterioration, the restaurant service staff should immediately remove the food, and at the same time informed of the food preparation staff, the food preparation staff to immediately check the food and similar food removed, to make the appropriate treatment, to ensure that the food safety and hygiene. 3、Sales of directly imported food should use special tools. Special tools should be sterilized and used, and positioned for storage. To do goods and money separate, to prevent contamination. 4, for customers to obtain their own condiments to meet the appropriate food hygiene standards and requirements. 5, must use sterilized food and drink utensils, without disinfection of food and drink utensils shall not be placed on the table. 6, in time to do a good job of table spices, toothpicks, napkins, tea and other cleaning and disinfection work. 7, the end of the food fingers do not touch the food, meal tools do not touch the customer tableware, hand a small towel with a fixture, after using the timely retrieval of cleaning and disinfection, used food and beverage equipment timely withdrawal, and wipe the table surface. 8, after the end of the work, do a good job on the countertops, tables and chairs and the ground sweeping work, to maintain cleanliness and hygiene.
Food Material Purchasing System
1, the purchaser should study the food purchasing system, familiar with and master the food material purchasing system. 2, the procurement of food (including finished food products, raw materials and food additives, food containers and packaging materials, food tools and equipment), in accordance with the relevant provisions of the State to obtain from the supplier of the product inspection certificates and lab sheets, while paying attention to check and verify. Certificate of Conformity recorded in the product name, production date, batch number, etc. must be consistent with the product, shall not be altered, forged. 3, the requested certificate of conformity by the purchasing department to be properly preserved for inspection. 4, shall not be purchased spoilage, adulteration, mold and insects, toxic and harmful, the quality of the food and raw materials are not fresh, as well as no place of origin, no factory name, no production date and shelf-life or poorly labeled as well as over the shelf life of the food. 5, shall not purchase food supplied by food production operators without health license. 6, the procurement of dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, cold food products, food additives, and other food products that should be certified by the competent administrative department of health, should be strictly certified; raw meat, poultry should be required to obtain veterinary quarantine certificates, imported food and its raw materials should be with the port of the health supervision department issued by the quarantine certificate.
7, the acceptance of food inspectors in the acceptance of food, to check the acceptance of food purchased with or without proof of inspection, and make a record.
Storehouse management system
1, staple food, side dishes are stored in separate storerooms, food and non-food can not be mixed, the food warehouse shall not be stored in toxic and harmful substances, shall not be stored in the personal belongings and sundries. 2, the warehouse should be regularly cleaned to keep the warehouse, shelves clean and hygienic, and often open the window or mechanical ventilation equipment to ventilate and keep dry. 3, do a good job of food quantity, quality certification or quarantine certificate of inspection and acceptance. Rotting, mold and insects, poisonous and harmful, adulterated, adulterated, the quality of food is not fresh, no health license for the production and operation of the food provided by the food, food is not certified shall not be accepted into the warehouse. 4, do a good job of food quantity, quality of storage registration, so that the first in first out, perishable first. 5, food by category, species sub-shelf, wall, off the ground neatly arranged, bulk food and raw materials storage containers sealed with a lid, while often checking to prevent mold and mildew. 6, meat, aquatic products, eggs and other perishable food should be stored separately refrigerated. Refrigerated equipment for the preservation of food, must be clearly labeled and temperature display device. Meat, aquatic products are stored in separate cabinets, raw food, cooked food, semi-finished products are stored in separate cabinets, to eliminate the mixing of raw and cooked. 7, freezing equipment regularly defrost, keep the frost thin (not more than 1cm), gas enough. 8, often check the quality of food, timely detection and treatment of spoilage, over the shelf life of the food. 9, do a good job of anti-rodent, fly, cockroach work, the installation of the requirements of the rodent board; shall not smoke in the warehouse.
Food Additives Use and Management System
1, the use of food additives must comply with the health standards for the use of food additives and hygiene management approach to the relevant provisions of the food additives; food additives that do not meet the hygiene standards and hygiene management approach to the requirements of the food additives shall not be used. 2, the purchase of food additives must obtain a copy of the health license and product inspection certificate, imported food additives should be obtained from the port food hygiene supervision agency issued by the health certificate. 3, the use of food additives must be consistent with the "health standards for the use of food additives" or the Ministry of Health announcement of the list of varieties and their scope of use, the amount of use, shall not be arbitrarily expand the scope of use and the amount of use based on experience. 4, shall not be used with unauthorized, contaminated or spoiled and beyond the shelf life of the food additives. 5, shall not be used for the purpose of masking food spoilage or adulteration, adulteration, counterfeiting and use of food additives.
Roughing room management system
1, divided into meat, aquatic, vegetables, raw materials processing washing area or pool, and should be clearly marked. Processing and storage of food ingredients to be carried out in the appropriate places, shall not be mixed and cross use. 2, the processing of meat, aquatic products, vegetables, operating tables, utensils and containers to be used separately, and there should be a clear sign. Containers for seawater products should be used exclusively. 3, a variety of food ingredients shall not be stacked on the ground. Cleaning and processing of food materials must first check the quality, found that rotting and spoilage, poisonous and harmful or other sensory traits abnormal, shall not be processed. 4, vegetable food materials should be "a choice of two wash three cut" order of operation, thoroughly soaked and cleaned, so that no sediment, no weeds, no rotten leaves. 5, meat, aquatic food ingredients to be processed in a special processing and washing area or pool. Meat washed without blood, hair, dirt, fish washed without scales, gills, viscera, live poultry slaughtered and bled completely, remove net feathers, viscera. 6, so that the knife does not rust, the board does not mold, neat and orderly, to maintain indoor cleanliness and hygiene. The end of processing in a timely manner to mop up the ground, pool, processing station tools, utensils and containers clean, positioning and storage; vegetable cutter, meat grinder and other mechanical equipment after use to dismantle and clean. 7, timely removal of garbage, garbage cans daily cleaning, to maintain internal and external cleanliness and sanitation. 8, may not be in the processing, washing food ingredients in the sink cleaning mop.
Cooking and processing management system
1, check the quality of food ingredients before processing, spoiled food is not under the pot, not steaming, not baking. 2, cooked processed food should be cooked and boiled through, its center temperature is not less than 70 ℃. Deep-fried food should be prevented from being burnt on the outside and raw on the inside, and the processed direct-entry cooked food should be served in sterilized containers or tableware, and no unsterilized tableware or containers should be used. 3, after cooking to eat before the need for a longer period of time (more than two hours) of food storage should be higher than 60 ℃ or less than 10 ℃ conditions, the need for refrigeration of cooked products should be cooled and then refrigerated. 4, the next meal overnight cooked products must be fully reheated before eating. 5, the stove, rags should be cleaned at any time to keep clean. Do not wipe the dishes with rags, drop the soup on the edge of the plate with a disinfectant cloth wipe. 6, in strict accordance with the "food production and management units of waste edible oil and grease management regulations" requirements, collection and disposal of waste oil and grease, timely cleaning hood cover. 7, the remaining food and raw materials in accordance with the cooked food, semi-finished products, raw food health requirements for storage, not mixed and cross-stacked. 8、After the end of the work, seasoning cover, tools, utensils clean, positioning and storage; stove, stove under the ground cleaning and rinsing clean, leaving no residue, grease, leaving no hygiene dead ends, and timely removal of garbage.
Management system of pasta production
1, before processing, we should check all kinds of food raw materials, such as rice, flour, butter, jam, fruit, bean stuffing, as well as meat, eggs, aquatic products, vegetables used for stuffing, etc., and can not be used if we find that it is not in line with the hygienic requirements such as insect, moldy, smelly, dirty, and unclean. 2、Meat, eggs, aquatic products, vegetables and other raw materials for stuffing should be processed in accordance with the requirements of the roughing hygiene system. Vegetables should be thoroughly soaked and cleaned, easy to cause pesticide residues in vegetables (such as leeks) should be soaked for more than 30 minutes, and then rinsed. 3, a variety of tools, utensils, containers should be used separately according to the different food raw and cooked, cleaned in a timely manner after use, positioning and storage, vegetable boards, vegetable piers washed and put standing. 4, pastry stored in a special library or special cabinet, ventilated, dry, dust-proof, fly-proof, rodent-proof, anti-poisoning, more moisture-containing stuffed pastries stored in the refrigerator, so that raw and cooked separately. 5, the correct use of food additives in accordance with the requirements of the regulations. 6, a variety of food processing equipment, such as meat grinder, soybean milk machine, and flour machine, steamed bread machine, etc. should be cleaned in a timely manner after use, regular sterilization. Various supplies such as cover cloths, cage cloths, rags, etc. should be washed, dried and spare. 7, after the end of processing timely clean up the noodle processing place, so that the ground without dirt, residue, clean panel; all kinds of containers, utensils, knives, etc. after cleaning and positioning storage.
Salad room (cold spelling room) production health management system
1, cold dishes designated special processing system, other personnel shall not be allowed to enter and exit the room, personal belongings and sundries shall not be brought into the room. 2、The staff of cold dish room should pay strict attention to personal hygiene, change clothes for the second time in the pre-entry room, wear clean clothes, caps, masks and disposable gloves, and strictly wash hands and disinfect. 3、The indoor temperature of the cold dish room shall not exceed 25℃. 4、Tools, utensils and containers in the cold dish room must be used exclusively, sterilized before use, washed after use and kept clean. 5、For the processing of cold dishes with vegetables, fruits and other food raw materials must be washed and disinfected, without washing and processing shall not be brought into the cold dish room. 6, the processing of cooked food brine to check the quality of food, raw materials are not fresh not processed. Cooked food brine should be processed in another room, after processing into the cold dish room to change the knife preparation, the remaining stored in the cooked food refrigerator. 7, all kinds of cold dishes are now used, try to use up the meal, and the overnight cooked food and cold dishes can not be made cold dish supply. 8、All kinds of cold dishes can't be stored crosswise after being loaded and overlapped, and the food is passed from the food conveying window, and it's forbidden for the waiter to enter the cold dish room to serve the food directly. 9, the end of processing, the remaining food refrigeration, clean up indoor sanitation.
Barbecue production management system
1, set up a special independent roughing room;
2, barbecue room import and export are set up;
3, specializing in barbecue food catering industry must be set up in the marinade room, barbecue brisket room and cooling room
4, general catering industry can be set up in the barbecue room marinating area, barbecue brisket area and cooling area;
4, general catering industry in the barbecue room marinating region, barbecue brisket area and cooling area;
3, the food and beverage industry is set up in the barbecue room. Sun area;
5, barbecue tools, utensils, containers must be dedicated, disinfected before use, wash after use, keep clean
6, barbecue condiments must meet the hygiene standards, shall not use unapproved, contaminated or deteriorated, and beyond the shelf life of the food condiments.
8, shall not be used for the purpose of covering food spoilage or adulteration, adulteration, forgery and food additives
9, barbecue with livestock products, raw meat should be asked for veterinary department quarantine certificate.
10, barbecue room must be equipped with dust, fly, rodent facilities.
Tableware, utensils cleaning and disinfection system
1, the establishment of an independent food and beverage utensils scrubbing and disinfection room, disinfection room is equipped with disinfection, scrubbing, cleaning equipment. 2, scrubbing and disinfection staff must master the scrubbing and disinfection procedures and disinfection methods. Strictly in accordance with the "in addition to residue → alkaline water (or meal washing) → water rinse → heat dissipation → cleaning" order of operation. Drug disinfection to add a water rinse procedure. 3, each meal to retrieve the food and beverage utensils, utensils, immediately cleaned and disinfected, do not alternate meals overnight. 4, cleaning food and drink utensils, utensils with meal cleaning, disinfectant must meet the relevant national health standards and requirements. Disinfection of tableware must be cleaned before disinfection, disinfection of food and beverage surface clean, no oil stains, no water stains, no odor, no foam, no insoluble adherents, in a timely manner, it will be placed in the cleaning cabinet closed for preservation, standby. 5, the cleaning cabinet containing disinfected tableware should be clearly marked, and should be frequently scrubbed and disinfected, and the disinfected and unsterilized food and beverage utensils should be stored separately. 6, scrubbing food and beverage pool dedicated, not in the wash food and beverage pool cleaning food ingredients, not in the wash food and beverage pool rinse mop. 7, scrub the end of disinfection, to clean up the ground, pool health, clean up slop buckets in a timely manner, so that the ground, pool clean and sanitary, no oil residue, slop buckets inside and outside clean. 8、Regularly sweep the indoor environment, equipment, no health dead ends, keep clean.
Toilet hygiene management system
1, the environment around the toilet is clean and tidy, and there is no scribbling and posting inside and outside the walls.
2, the toilet to keep "six light". Do no cobwebs, no cigarette butts, no paper, no debris.
3, the toilet is clean, the trough is smooth. No stains, no urine alkali, no dirt.
4, the whole day cleaning, multiple flushing, to do without odor.
5, lighting, water supply, sewage facilities in good condition. If there is damage, report the maintenance in time.
6, tools, items to be placed neatly
7, regular drug sterilization, so that no flies.
Food workers health inspection system
1, food production and management personnel must be annual health checks.
2, food hygiene management personnel are responsible for organizing the unit's health checkups, the establishment of health records of employees, supervise the "five diseases," the transfer of personnel out of the post, and the health status of employees in the daily supervision and management. 3, food production and management personnel to participate in an annual checkup, the annual expiration of one month before the health review, shall not exceed the period of use of health certificates. 4, new employees, interns, internship students must obtain health certificates and then go to work, to eliminate the occurrence of the first on the job after the checkup. 5, who suffers from dysentery, typhoid fever, viral hepatitis and other infectious diseases of the digestive tract, as well as other food hygiene diseases, shall not participate in contact with the production and operation of direct access to food. 6, fixed its check practitioners on duty with a license, found without a valid health certificate, hand over to the health supervision department in accordance with relevant laws and regulations
Food practitioners health knowledge training system
1, food production and management personnel must be trained in food hygiene laws and regulations and food hygiene and qualified by the examination before engaging in food production and management work.
2, carefully formulate training plans, under the guidance of the health administration department to regularly organize management personnel, employees to participate in food hygiene knowledge, professional ethics and laws and regulations of the training as well as hygiene operation skills training.
3, the training of food production and management personnel, including the person in charge, health management personnel and food practitioners, the initial training time shall not be less than 20, 50, 15 hours respectively.
4, new personnel including trainee workers, interns must be trained and passed the examination before taking up their duties.
5, the training mode to centralized lectures combined with self-study, regular assessment, failure to leave the post to study for a week, to be examined and then on the job.
6, the establishment of practitioners of health knowledge training files, training time, training content, assessment results recorded in the archives for inspection.
Practitioners personal hygiene management system
1, practitioners must be health checks and health training, and obtain a certificate of eligibility to work. 2, practitioners must study the relevant laws and regulations and food hygiene knowledge, master the position of health technology requirements, develop good hygiene habits, and strictly abide by the health operating procedures. 3, adhere to the scientific habit of hand washing: before operation, after defecation and after engaging in other activities not related to food should wash their hands, disinfected with disinfectant first, then rinse with running water. 4. Employees shall not keep long nails, paint nail polish or wear rings. They shall not smoke, eat or spit in the food processing place or sales place, and shall not wear work clothes to the toilet. 5, employees shall not face the food sneezing, coughing and do other behaviors that affect food hygiene, not directly grasp the direct entrance to the food or use a spoon to taste directly. Operating utensils shall not be placed anywhere after use. 6, practitioners should pay attention to personal hygiene and image, develop good hygiene habits, wear neat work clothes and hats, hair combed neatly in the hat. 7, practitioners must conscientiously implement the health management system.
Dressing room health management system
1, dressing room set up a person responsible for health cleaning and health management.
2, the locker room must be kept clean and tidy, not by the garbage and debris, no dirt, water on the ground.
3, work clothes, gloves, etc. should be kept neat and tidy, and placed neatly.
4, locker room should have the necessary anti-insect facilities, no foreign objects and insects.
5. It is prohibited to bring items not related to production into the locker room, and it is prohibited to eat and chat in the locker room.
6, changing personnel must obey the arrangements of the person in charge of the locker room, follow the instructions, the right number to change work clothes. After changing personal clothing should be put into the designated locker, shall not be haphazardly placed, shall not be brought into the kitchen.
7, changing personnel should take care of public **** facilities, maintenance of public **** health, consciously abide by the rules and regulations of the locker room.
8, the staff locker operating procedures:
(1) outerwear and other personal belongings into the designated locker
(2) from the hanging rack to take down the work clothes, in accordance with the order of the top to the bottom, from the inside to the outside of the order to wear neatly.
(3) Enter the backroom after washing and sanitizing hands.
9. The locker room hygienist must clean the locker room in a timely manner to ensure that it is clean and sanitized.
Waste edible oil and grease management system
1, the canteen processing process of waste oil and grease should be responsible for regular collection.
2. The collected waste oil and grease should be recorded at the collection time and quantity.
3. The collected waste oil and grease should be mixed with dry waste and treated as garbage.
4. When handling waste oil and grease, records should be made, indicating the time of handling, quantity, destination, and participants.
5, found that some people put the waste oil and grease as other uses or secondary recycling to pursue the responsibility of the relevant personnel.
Toxic and hazardous substances management system
1, cleaning agents, disinfectants, insecticides and other toxic and hazardous substances
should be fixed packaging, stored in a special warehouse or cabinet.
2, lock and by the person responsible for custody, the establishment of a management system to prevent food poisoning.
Management system of pest control
1, should be carried out on a regular basis to prevent the breeding of pests. The use of insecticides to eliminate pests, should be carried out by a person in accordance with the provisions of the use of methods;
2, pest control work can not be carried out in food processing operations, the implementation of a variety of food (including raw materials) should be protected;
3, the use shall not contaminate the food, food contact surfaces and packaging materials, after the use of all the equipment, tools and containers should be thoroughly cleaned;
Integrated food hygiene inspection system
1, the development of regular or occasional health inspection program, will be a combination of comprehensive inspections and spot checks, questioning, mainly to check the implementation of the system. 2, the catering parts of the health management organization is responsible for the implementation of the part of the health management system, every day in the operation of the processing time at least once to check the health, check the post whether there is a violation of the system, found that the problem, and timely guidance to improve, and do a good job of hygiene inspection records for checking. 3, the head chef and the person in charge of each post, the supervisor should follow the inspection, guidance, strict practitioners of hygiene procedures, and gradually develop good personal hygiene habits and hygienic operating habits. 4, unit health management organizations and health administrators 1-2 times a week on the food and beverage parts of a comprehensive on-site inspection, while checking each part of the self-inspection record, timely feedback on the problems found, and put forward a deadline for improvement, and make a good inspection record. 5、 If the same kind of problems found in the inspection is not improved even after two times, it will be dealt with according to the relevant regulations, and if the situation is serious, it will be handed over to the health supervisory department to deal with it according to the relevant laws and regulations.
Food sampling system
1, each meal adhere to the meal samples, and in the sampling container box labeled with the name of the dish, date, time and so on.
2, meal samples should be retained in sufficient quantities of 250g, stored in a special refrigerator, the temperature is maintained at 2-8 degrees Celsius.
3, every day to adhere to the meal tasting, designated by the management staff to taste, and according to the "food sampling and tasting of the registration form" for each item to be registered.
4, meal sampling must sample food should be kept under lock and key for twenty-four hours.
5, set up a special sampling refrigerator, refrigerator to keep clean, and regular scrubbing, disinfection.
6, any food shall not be mixed with the sampling food.
Hygiene management regulations
In order to improve the quality of the hotel's hygiene management work, and provide customers with a fresh, clean and hygienic environment, we have formulated these regulations. The contents are as follows
(a)1 Each level of personnel has the responsibility to keep clean and carry out cleaning for the hygiene of their respective work areas. Managers are jointly and severally responsible for managing the hygiene of their subordinates.
2. Professional sanitation and cleaning departments and personnel specialize in cleaning and managing the areas and work items for which they are responsible. Mainly refers to the public **** hygiene and cleanliness, catering department food department steward, kitchen and chef, medical department and its personnel.
3, personal hygiene management standards: (1) staff grooming and personal hygiene. (2) Acquire the necessary knowledge of hygiene. (3) Physical and mental health, must hold a "health certificate" on duty.
4, food hygiene management standards see "on the hotel food hygiene management regulations.
5, goods and equipment health management standards: to keep the goods and equipment surface flat, bright, no odor, no damage, no smear marks, placed in a neat and orderly.
6, health inspection in accordance with the staff self-inspection, team inspection, departmental inspection, functional department inspection of the four-level inspection system, the use of routine inspections, special inspections, unannounced inspections, unannounced visits. The inspection of the problem, in accordance with the standards of accountability and punishment.
Two, assessment
1, the items, facilities and equipment required to surface flat, bright, no odor, no damage, no smearing marks, placed neatly and orderly, or else according to the severity of the situation and the impact caused by the punishment.
(1) Minor hygiene problems such as lint, floating dust, water stains, paper dust, etc., will be penalized 5-10 yuan per place.
(2) Hygiene problems such as accumulation of dust, stains, grease, larger debris, hair, wrinkles, etc. will be penalized 5-10 yuan per place.
(3) Environmental hygiene problems such as dirt, presence of foreign objects, cracks, damage, untidy arrangement, misplacement, detachment or lack of items, odor, etc. will be penalized $2-5 per place.
2, where the periodic health cleanup work, due to the expiration of the formation of health dead ends are not cleaned up, a penalty of 10 yuan, which affects the consumption of the guests or proposed by the guests, as appropriate, to give warning to the responsible department or the responsible person negligence disciplinary action.
3, in personal hygiene and food hygiene violations, in accordance with the hotel's relevant systems for punishment.
3, the provisions of this regulation since the date of issuance.
"Hotel hygiene management system"
I. Purpose
In order to improve the quality of hotel hygiene management work, to provide customers with fresh, clean and hygienic consumer environment, the development of this provision.
Second, the content
1, hygiene management includes personal hygiene management, goods and equipment hygiene management and food hygiene management in three areas.
2, each level of personnel have the responsibility to keep clean and clean up the health of their respective work areas. Managers have joint responsibility for the management of hygiene at lower levels.
3, professional sanitation and cleaning departments and personnel responsible for the area and work projects for professional cleaning and management. Mainly refers to the public **** hygiene and cleanliness, catering department food department steward, kitchen and chef, medical department and its personnel.
4, personal hygiene management standards:
(1) staff grooming and personal hygiene.
(2) Acquire the necessary knowledge of hygiene.
(3) Physical and mental health, must hold a "health certificate" to work.
5, food hygiene management standards see "on the hotel food hygiene management regulations.
6, goods and equipment health management standards: to keep the goods and equipment surface flat, bright, no odor, no damage, no smear marks, placed in a neat and orderly.
7, health inspection in accordance with the staff self-inspection, team inspection, departmental inspection, functional department inspection of the four-level inspection system, the use of routine inspections, special inspections, unannounced inspections, unannounced visits. The inspection of the problem, in accordance with the standards of accountability and punishment.
Three, assessment
1, the items, facilities and equipment required to surface flat, bright, no odor, no damage, no smearing marks, placed neatly and orderly, or else according to the severity of the situation and the impact caused by the punishment.
(1) Lint, floating ash, water stains, confetti and other minor hygiene problems will be penalized 0.1-0.5 yuan per place.
(2) Hygiene problems such as accumulation of dust, stains, oil stains, larger debris, hair, wrinkles, etc. will be penalized 0.5-2 yuan per place.
(3) Environmental hygiene problems such as dirt, foreign objects, cracks, damage, untidy placement, misplacement, detachment or lack of items, odor, etc. will be penalized $2-5 per place.
2, where the periodic health cleanup work, due to the expiration of the formation of health dead ends are not cleaned up, to give 1 yuan points of punishment, which affects the consumption of the guests or proposed by the guests, as appropriate, to give warning to the responsible department or the responsible person negligence penalties.
3, in personal hygiene and food hygiene violations, in accordance with the hotel's relevant systems for punishment.
4, the provisions of this regulation since the date of issuance.
Hotel food hygiene management regulations
One, the purpose of strengthening the hotel management, strict implementation of the "Food Sanitation Law", to ensure that the hotel food processing cleanliness and hygiene, especially the development of this provision.
Second, the content
(a) the basic protection of food hygiene
1, food production, processing, storage, transportation, sales of food and the surrounding environment must be clean, hygienic, and have a good fly-proof, rodent-proof, dust-proof and other anti-pollution measures.
2, food workers must hold a health certificate. Anyone who suffers from sores, septic wounds (especially fingers are cut) and may cause food poisoning intestinal diseases or health with bacteria, are not allowed to engage in the processing of imported food.
3, food workers should pay attention to personal hygiene. Wear work clothes and hats on duty, and keep clean; to wash hands, bathe, cut nails, wash clothes and bedding, change work clothes and hats; before work and after work must wash their hands to disinfect.
(2) preventive measures against bacterial food poisoning
1, the raw materials of processed food and meals must be fresh, prohibit the use of diseased, poisoned or unknown cause of death of livestock and poultry meat, dead clams, dead scallops and their products; do not use spoiled raw materials; do not buy or sell rotten and spoiled food.
2, to prevent cross-contamination of food. Raw and cooked food should be strictly separate processing; processing of raw and cooked food using knives, boards, dun, cooking utensils, rags and other tools and baskets, pots, plates, buckets, bowls and other containers should be strictly separated. The "four segregation" system of "segregation of raw and cooked food; segregation of finished and semi-finished products; segregation of food and sundries; and segregation of food and natural ice" is implemented. It is strictly prohibited to mix raw and cooked food, finished and semi-finished products, seafood and meat. Processing of raw seafood must be strictly prevented raw seafood and its processing knives, containers and other contamination of other foods and utensils. Processing seafood used tools, containers and processing personnel's arms should be timely scrubbing and disinfection for 5 minutes. Cold dishes must be operated and processed in a special cold spelling room. Set up special refrigerators, knife boards, containers, utensils, rags, equipped with running water hand washing and disinfection, air sterilization facilities. Ultraviolet lamps should be hung 1.5-2 meters above the working table. Non-cold spelling room personnel are not allowed to enter the cold spelling room, cold spelling room is not allowed to store unwashed fruits, vegetables, raw fish, raw meat and other debris.
3, where the food pots, plates, bowls and other containers, before use must be washed, boiled in boiling water for 3-5 minutes, or steam sterilizer steam 15-20 minutes. Not heat-resistant, can be sterilized with drugs, but must be residual drugs flushed with water. Kitchen chopping boards should be scraped as they are used and sterilized. When not in use, they must be thoroughly cleaned and placed in a designated location. All employees who touch food must wash their hands with soap before processing and rinse with running water. Cooked food room work surfaces, faucet switches, cold spelling room handles and refrigerator door pulls, etc., should be regularly disinfected; direct contact with contaminants must be immediately disinfected; cooked food knives stored with plastic wrap.
4, cooked food must be cooked and fried before processing and consumption, thoroughly sterilized, to prevent raw outside cooked. Eggs boiled for 8 minutes, duck eggs boiled for 10 minutes, all kinds of seafood and meat heating temperature and time must ensure that its protein coagulation.
5, cooked food to low temperature, short-term storage. Hot dishes and the production of cold dishes such as sauce meat, ham, etc., must be stored at 10 degrees Celsius below the conditions. Where more than 4 hours of meals, cooked meat products, cooked seafood, etc., must be returned to the pot after steaming for consumption. Newly purchased the above food such as not knowing the situation with bacteria, should be heated and sterilized before consumption.
6, hot dishes and coleslaw production should be immediately supplied to the guests to eat, is strictly prohibited in advance of processing. For large meetings and large quantities of prepared meals and coleslaw can not be stored for more than one hour after processing time.
(C) tableware, cups and other utensils disinfection measures
1, all tableware, cups and other utensils must be disinfected after washing.
2, disinfection procedures are strictly enforced "a wash, two brush, three rinse, four disinfection, five cleaning" system.
3, the use of disinfectant for disinfection, according to the ratio of 1:200 diluted with a good disinfectant, poured into the disinfectant bucket, and then put the utensils into the disinfectant bucket. Requirements for vessels to be completely immersed in water, soak for 5-10 minutes and then remove, wipe dry with a disinfectant rag, and put into the cleaning cabinet to keep clean.
4, the use of disinfection cabinet disinfection, first scrape the residue on the vessel, rinse with water and put into the steamer high temperature disinfection (temperature of not less than 90 degrees Celsius, time of not less than 15 minutes), with disinfection cloth wipe dry, into the cleaning cabinet cleaning.
(4) Prevention of toxic animal and plant food poisoning
1. Prohibit consumption of puffer fish.
2, it is strictly prohibited to use pig thyroid, poisonous mushrooms, psyllium, sprouted potatoes, uncooked bean curd, cloud beans, moldy bean curd, lentils, etc., and fresh cauliflower that has not been steamed and dried.
(E) prevention of chemical and pesticide poisoning
1, do not eat nitrite as salt.
2, fruit and vegetables should be processed before eating repeatedly with water, can be peeled as much as possible peeled food.
Three, the assessment
1, any violation of the provisions of the responsible department or person responsible for the 10 yuan to a major warning; serious consequences, the responsible person to give the suspension of inspection to dismissal.
2, according to the hotel's relevant penalties.
Four, the provisions of this regulation since the date of issuance.
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