catering industry hygiene management system

(1) categories of hygiene management system

1 catering industry hygiene management organizations; 2. Restaurant hygiene management system; 3. Hygienic management system in cold dish room; 4. Health management system in primary processing room; 5. Hygienic management system of cooking processing; 6. Hygienic management system for primary food processing; 7 food warehouse health management system; 8 food sales hygiene management system; 9 food procurement acceptance system; 11 health pest management system; 11 health inspection system; Health management system for physical examination and training of employees; 13 file management system; Waste oil management system.

(2) Elements of formulating various health systems

1 Health management organization constitutes

① person in charge of the unit;

② health management personnel;

③ managers of relevant departments;

④ The health organization is composed of at least 3 people.

2 dining room hygiene system

① Dining tables and chairs are neat, the floor is clean, the glass is bright, there are public spittoons and hand washing facilities.

② Clean it twice a day and once a week to achieve no flies and spiders.

③ Do not sell spoiled and worm-eaten food.

④ wash, disinfect and clean small tableware after use.

⑤ The attendant should wear clean work clothes and wash hands and disinfect before and after work.

⑥ dim sum and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean selling tools must be used.

⑦ Service personnel are forbidden to wear rings, bracelets and paint their nails when working.

3 Hygienic system of cold dish room (cold meat room, cooked food room)

① Special rooms, special personnel, special tools, chopping boards, containers, rags and weighing instruments shall be provided.

② indoors should be free of flies, and equipped with running water for hand washing, disinfection, pedal dirt container, ultraviolet germicidal lamp, cold storage and other facilities.

③ The knives, containers and weighing instruments should be cleaned and disinfected before each use, and the air should be disinfected by ultraviolet light for 31 minutes before work.

④ The use of food packaging materials meets the hygiene requirements.

⑤ The staff should wear clean work clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation.

⑥ cooked food should be cooked and sold diligently, so that it can be made on the same day and sold on the same day, and the food should be returned to the pot for heating overnight, and spoiled food should not be sold.

⑦ foods that are not directly imported, foods that need to be reprocessed and other articles shall not be stored in cold dishes (cooked food).

4 Hygienic system of primary (rough) processing room

① There are special processing sites and food inspection personnel, and spoiled raw materials are not processed and used.

② The cleaning pool should be separated from meat and vegetables; The water supply and drainage are smooth, and there is a sealed container that can hold one class of garbage.

③ the processed food raw materials should be put into clean containers (impermeable containers should be used for meat, poultry and fish), and there are cleaning and fresh-keeping facilities.

④ The operation desks for processing meat, aquatic products and vegetables should be used separately and clearly marked.

⑤ The staff should wear clean work clothes and maintain personal hygiene.

⑥ Dust and fly prevention facilities are complete and running normally.

5 Hygienic system for cooking.

① Do not choose, match, cook or sell spoiled, poisonous and harmful food;

② Block food must be fully heated, cooked and thoroughly cooked to prevent external cooking and endogenous production;

(3) overnight, after meals, and purchased cooked food are thoroughly heated and then served;

④ stir-fry and cook food frequently;

⑤ clean and disinfect knives, chopping boards, pots, rags and pots after use; Taste without a spoon; Food containers are not stored on the ground;

⑥ The raw materials used for making snacks should be quantified by sales, and food additives such as pigments and flavors should be used during making, and the national Hygienic Standard for the Use of Food Additives should be strictly implemented;

⑦ after the work, cover the seasoning, and do a good job of cleaning and sanitation of tools, containers, stoves and floors.

⑧ Operators should pay attention to personal hygiene, wear clean work clothes and hats, do not have long hair nails, long hair and beard, do not smoke, do not spit everywhere, etc.

pet-name ruby has a closed garbage container that can hold one meal, and it should be cleaned in shifts.

6 Hygienic system for food rough machining

① All raw and auxiliary materials must be inspected before production, and unqualified raw and auxiliary materials shall not be put into production.

② The technological processes of washing, cutting, thawing and processing must be reasonable, and each process must be operated in strict accordance with the operating rules and hygiene requirements to ensure that food is not contaminated.

③ The packaged food should use packaging materials that meet the hygiene requirements, and the hands of the packager should be cleaned and disinfected before packaging.

④ Processing tools, containers and equipment must be cleaned frequently and kept clean. Processing tools and containers that come into direct contact with food must be disinfected.

(5) staff should wear clean work clothes and maintain personal hygiene.

⑥ Dust-proof and fly-proof facilities in the processing plant are complete and in normal use.

7 Hygienic management system of food warehouse

① The food warehouse is dedicated and equipped with facilities and measures to prevent rats, flies, moisture, mildew and ventilation, and it operates normally;

② Foods should be classified, divided into shelves and stored by partitions. All kinds of foods should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately. Perishable foods should be refrigerated and frozen in time.

(3) Establish a special person's acceptance and registration system for warehouse entry and exit, so as to be diligent in entry and exit, first in first out, and check the warehouse regularly to prevent food from being out of date, spoiled, mildewed and infested, and clean up food that does not meet the hygiene requirements in time;

④ Finished food, semi-finished food and food raw materials should be stored separately, and food should not be mixed with medicines, sundries and other items;

⑤ The food warehouse should be ventilated frequently, cleaned regularly, and kept dry and tidy;

⑥ staff should wear clean work clothes and maintain personal hygiene.

8 Hygienic system for food sales

① The product name, factory name, address, date of production, shelf life (shelf life) and other contents should be included in the trademark of the packaged food for sale. When purchasing goods, the inspection report issued by the food hygiene supervision agency should be obtained from the supplier, and it is strictly forbidden to buy or sell the food with incomplete product marks or the existing trademark;

② The food sold must be non-toxic and harmless, and it is forbidden to sell foods that are deteriorated, infested, adulterated, doped, expired and other foods that do not meet the food hygiene standards and regulations;

③ The bulk food sold for direct entrance should have fly-proof and dust-proof facilities and be properly used. Use tools to sell goods and non-toxic and clean shipping materials, and prohibit the use of waste newspapers to ship food. The payment for goods and tools shall be stored separately, and the tools used shall be thoroughly cleaned and disinfected before shift;

④ Employees should wear clean work clothes and hats, and do not leave long nails, long hair and long beard, ring or nail polish, and do not smoke during operation;

(5) it is forbidden to store food on the floor in the bar, and it is forbidden to pile up and place food and other sundries.

9 Hygienic system for food purchase and acceptance

① The purchased food raw materials and finished products must be normal in color, fragrance, taste and shape, and do not purchase spoiled, moldy and other foods that do not meet the hygiene standards;

② The purchase of meat products must be qualified by veterinary hygiene inspection;

③ When purchasing food such as alcohol, canned food, beverages, dairy products, condiments, etc., you should ask the supplier for the hygiene inspection certificate or inspection list of this batch; Purchasing imported food must have a Chinese logo;

④ The product name, factory name, address, production date, shelf life (shelf life) and other contents should be included in the trademark of the food purchased in the finalized package;

⑤ transport vehicles and containers should be dedicated, and it is forbidden to mix them with other non-food products.

⑥ Before food purchase is put into storage, it should be checked and accepted by the warehouse keeper. Those who are qualified should be put into storage, and those who are unqualified should be returned.

11 sanitary system for pest control

① Rat-proof boards with a height of 51cm, smooth surface, tight door frame and bottom should be set up in the operation room and warehouse door;

② Rats, cockroaches and other harmful pests should be killed immediately;

③ If rat holes and cockroach breeding holes are found, they should be immediately dosed, cleaned and blocked with hard materials.

11 Health inspection system

① Health management personnel should carry out health inspection every day;

(2) each department shall conduct a health check once a week;

③ The person in charge of the unit organizes a health check once a month;

(4) all kinds of inspection should have inspection records;

(5) found serious problems should be improved and reward and punishment records;

⑥ check all kinds of protective facilities and equipment for food processing, storage, sale and display, as well as tools for transporting food, cold storage and freezing facilities, and maintain and record the damage to ensure normal operation and use.

12 Physical examination and training system for employees

① Employees must go to the physical examination unit determined by the health administrative department for physical examination and training before taking up their posts;

② patients with five diseases were transferred in time;

(3) You are not allowed to take up your post without obtaining the certificate of physical examination and training;

(4) Employees' certificates of physical examination and training should be carried with them for inspection.

13 catering industry health management file system

① there is a special person in charge and a special person to keep it;

② files should be sorted once a year;

③ file contents: basic information of hygiene application, health institutions, various systems, various records, personal health, hygiene knowledge training, information for obtaining certificates, self-inspection records of tableware disinfection, inspection reports, etc.

14 food additives use and management system

① food additives must be used in varieties approved by the state and within the permitted scope.

② The purchase of food additives should be recorded and filed.

③ Food additives should be kept by special personnel, and the cook should be informed of the scope of application and the dosage.

④ there should be special containers and obvious signs for food additives.

⑤ do not add additives in food.

⑥ implement the accountability system for the use of food additives.

15 Hygienic management system for pasta production

①. Rice flour and other miscellaneous grains must have a hygiene inspection certificate.

②. The use of additives such as leavening agent and edible alkali must be proved.

③. The washing pool in the pasta room should be separated from meat and vegetarian food, and clearly marked.

④. The chopping board in the pasta room must be used separately from meat and vegetables, and marked.

⑤. There must be a special refrigerator for meat (stuffing).

⑥. Fly, dust and rats should be kept indoors.

⑦. The processing personnel shall wear clean work clothes and maintain personal hygiene, and are not allowed to wear rings, bracelets, nail painting, etc.

⑧. There is a regular cleaning system for indoor hygiene.

16 health management system for decorating

①. You must change clothes, wash your hands and disinfect when entering the decorating room.

②. Food additives for decorating flowers must be allowed varieties, and used within the allowable dosage range, and cannot be added indiscriminately.

③. disinfect the air regularly and keep the room clean.

④ Special decorating tools should be cleaned and disinfected regularly to prevent pollution.

⑤. The processing personnel should wear clean and sanitary clothes and masks, wash their hands and disinfect regularly, and maintain personal hygiene. You are not allowed to wear jewelry or get your finger nails.

⑥. Sanitary facilities such as fly release, dust prevention and rat prevention should be complete.

⑦. Clean indoor hygiene regularly.

17 Hygienic management system of the pantry (school canteen)

①. Set up a special room for changing clothes, washing hands and disinfecting.

②. Set up a table (shelf) for holding food for sale, which is suitable for the number of meals sold.

③. The containers for food should be dedicated and marked.

(4). Use special utensils when selling cooked food, and it is forbidden to grasp it by hand.

⑤. Do not sell spoiled or stale food.

⑥. The food sales window should be able to open and close, and it is forbidden to open.

⑦. An ultraviolet disinfection lamp suitable for the pantry should be set, and the lamp should be turned on regularly for disinfection.

⑧. The rice sellers should wear clean clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation.

18 Hygienic management system for barbecue production

①. Places must be divided into different places (rooms) according to slaughter → rough processing → pickling → barbecue braised pork room → air cooling.

②. The meat of livestock and poultry used must pass the veterinary quarantine before it can be used.

③. It is forbidden to use nitrite in barbecue and marinated meat products, and other food additives can only be used with the permission of health supervision institutions.

(4). The workshop must be equipped with a hand washing and disinfection pool and facilities.

⑤. ultraviolet disinfection lamps should be set up in the cut-and-match barbecue and marinated cooked food room, and the chopping board and space should be disinfected regularly.

⑥. A special person should be responsible for cutting cooked food with barbecue and marinating, and special tools should be used to prevent cross-contamination between raw and cooked food.

⑦. Sanitary facilities for fly release, dust prevention, rat prevention and corrosion prevention should be complete.

⑧. Employees must wear clean and hygienic clothes and masks to maintain personal hygiene.

19 Hygienic system for washing and disinfection of tableware and utensils

①. Someone is in charge.

②. The size of the decontamination room must adapt to the business scale.

③ There are three pools for washing, brushing and flushing, which are marked.

④ thermal disinfection facilities should be sufficient, and tableware should be disinfected once every meal.

⑤. There are sealed tableware cleaning cabinets, and the number should be sufficient.

⑥. Tea tableware that is not suitable for thermal high-temperature disinfection should have a fixed place (room) for drug disinfection, and should be disinfected, rinsed and cleaned on time according to the effective concentration of disinfection drugs.

21 system of obtaining certificates for raw material procurement

①. The procurement of catering food must obtain certificates.

②. Types of food that need to be certified: rice, flour, oil, meat of livestock and poultry, canned food in shaped packaging, vegetable food, mushrooms, food additives, alcohol, beverages, dairy products, etc.

③. The documents to be obtained include: a valid hygiene license and a copy of the product hygiene inspection report, and the imported food must be marked in Chinese and related certificates.

④ a food claim registration file should be established for future reference.

⑤. A special person should be responsible for the management of the certificate request.

21 waste edible oils and fats management system

①. Waste oils and fats must be managed according to the National Regulations on the Management of Waste Edible Oils and Fats in Food Production and Business Units.

②. The waste grease should be managed by a special person.

③. Waste grease should be stored in a closed container marked with the word "waste grease" for centralized treatment.

④. Waste oil can only be sold to waste oil processing units and units engaged in waste purchase, and not to other units and individuals.

⑤. To dispose of waste oil, it is necessary to establish a file, recording in detail the sales time, type, quantity, purchasing unit, purpose, contact name, telephone number, address, consignee's signature, etc., and keep it for a long time.

⑥. Waste edible oils and fats shall not be disposed of casually.

You can make some adjustments according to the specific situation, and I hope it will help you!