1, in the process of food service, staff should pay attention to the custody and care of guests' belongings to prevent loss or theft. In the cafeteria, as guests get up and leave the table from time to time, the waiter should be more vigilant.
2, such as the guests drink too much, the staff should pay attention to the observation, in the case of the possibility of politely persuade them to drink less, so as to avoid drunkenness, injuries, fights and other accidents. The guests who have been drunk should immediately notify the Department of Safety and Security to prevent accidents.
3, after work, the staff should check whether there is a fire hazard left.
Second, the kitchen production safety management
1, the strict implementation of China's "Food Sanitation Law" and the legal provisions of the dietary hygiene, do not allow the purchase and use of corrupt, spoiled, unhygienic dishes and food. Kitchen production managers adhere to the acceptance of the gatekeeper, tableware sterilization. It is strictly prohibited for unrelated personnel to enter the kitchen and the backstage of the restaurant. In the process of food production to prevent cross-contamination of raw food and cooked food, raw materials and finished products.
2, to maintain a clean environment inside and outside the kitchen, take measures to eliminate flies, rats, cockroaches and other harmful insects and their breeding conditions. The hotel should be equipped with appropriate disinfection, lighting, ventilation, antiseptic, dust, fly, rodent, sewage discharge, storage of garbage and waste facilities and equipment.
3, food production and management personnel, annual health checks must be carried out, the new work or temporary participation in the work of food production and management personnel, must also be carried out a health check where there is dysentery, typhoid fever, viral hepatitis and other infectious diseases (including carriers of the source), active tuberculosis. Purulent or exudative skin disease, as well as other diseases that impede food hygiene, shall not participate in contact with direct access to food work.
4, the chef should maintain personal hygiene, before work must wash their hands, wear clean work clothes, hats. May not use more than the preservation period of food or food ingredients. Shall not produce unhygienic food and drink.
5, the kitchen staff should pay attention to the safe operation, is strictly prohibited to hold kitchen knives and other sharp objects playful, not allowed to leave the heating of the frying pan without authorization. Keep the exhaust hood clean.
6, the kitchen staff at the end of the day, we must strictly adhere to the gas, water and electricity are closed, timely detection and elimination of hidden dangers, in order to ensure that there is no abnormalities after the door, tube good window. Each post should designate a person responsible for the safety management of the post. Electrical appliances, heating stoves, eating utensils to be responsible by a person, and strict operating procedures. Kitchen should be equipped with a certain number of firefighting equipment and fire blankets. 7, to do a good job of preventive disinfection, in addition to strengthening ventilation, maintain good environmental hygiene, the need for key parts as well as frequent personnel activities indoor ground disinfection. Hotels, restaurants, bed sheets, covers, bath towels, towels, bathroom toilets, bathtubs, kitchen and restaurant utensils, kitchen utensils, service personnel's hands and so on to do a good job of preventive disinfection. Hotels, shopping malls, supermarkets, theaters and conference centers, and other public **** places where air conditioners are installed should clean the air conditioner filters regularly to ensure that the air supply of the air conditioning system is safe. All horizontal surfaces of objects, such as floors, elevator booths, counters, tables, chairs, cleaned at least once a day using detergents and hot water. 8, with chlorinated disinfectants can be achieved a very good disinfection effect, marketed 84 disinfectant solution, disinfectant, JianZhiSu tablets, drop of dew, 1:99 bleach and so on are very suitable for home use. As long as you follow the scientific method of disinfection, strictly in accordance with the instructions for use, neither harm to the body nor pollution of the environment. Purchase of disinfection products, first of all to the regular pharmacy, supermarkets to buy qualified products from regular manufacturers, but also to see the date of production and expiration date of the product, as well as the manufacturer's name, address, with or without the approval of the administrative department of health, and so on. Catering health management system summary
1, food hygiene and safety competent leadership responsibility system
In order to ensure that the college and the college cafeteria and other food premises management, practitioners to better fulfill the duties of the school food hygiene and safety, and to strengthen the college cafeteria and the teachers, students collective dining health and safety management, to protect the physical health of the college staff and teachers, students and staff, and dining hygiene and safety, according to the "Chinese People's Republic of China". People's Republic of China **** and the State Food Hygiene Law", "school canteens and students collective dining hygiene management regulations", the development of this responsibility system.
(1) The dean of Shanghai Bond Vocational and Technical College is the first person responsible for the food hygiene and safety management of the college cafeteria, and the director of the Post-Processing Office is the directly responsible person.
(2) The canteen is run in accordance with the law, and the food hygiene and safety management system of the college is established to ensure the hygiene and safety of the food and beverages supplied on the campus.
(3) Unified command, supervise the college's food hygiene departments concerned to carry out work to strengthen the management of the college canteen and teachers, students collective meal hygiene and safety.
(4) Eliminate the occurrence of food poisoning accidents, establish and improve the college's food poisoning or epidemic diseases and other emergencies to deal with emergency plans.
(5) Responsible persons should be held accountable if the management work is not in place.
2, food poisoning and other emergencies emergency plan
In order to deepen and strengthen the college food hygiene work, and constantly improve the college public **** health work level, to further safeguard the health and safety of teachers, students and staff, and to improve the college to deal with food poisoning or food-borne diseases and other emergencies handling ability, according to the "Emergency Regulations for Public **** Health Emergencies" and the "Shanghai Municipal Government to implement the" food safety and health emergency regulations
The College has developed this plan in accordance with the "Emergency Regulations for Public Health Emergencies" and the "Opinions of Shanghai Municipality on the Implementation of the "Regulations on the Hygiene Management of School Canteens and Students' Collective Meals".
In the event of suspected food poisoning or foodborne diseases, the College should follow the following procedures to deal with the emergency.
(1) Stop the supply of food: immediately stop the supply of the college cafeteria or other food business premises.
(2) Timely reporting:
a Incident: there are five (including five) or less suspected symptoms of food poisoning or foodborne illness.
b procedure: found suspected food poisoning or foodborne illness, should be reported by telephone within 30 minutes of the incident after the Security Office and the College President, immediately contact with the District Health Bureau, send the relevant personnel to investigate and assist the College to deal with the incident. The incident shall be reported to the Board of Education immediately. The Security Office should submit a written report to the Dean of the College within 90 minutes of the incident. Any major incidents in the process of handling
should be reported at any time.
(3) Report content:
a The number of suspected food poisoning or foodborne illness, symptoms and the time of the first case.
bName of school, responsible person, location and contact number.
cName of the supplying organization, responsible person, location and contact number.
d Current condition, what happened and emergency measures.
eTime of reporting and person reporting.
(3) the establishment of emergency treatment team:
a After the incident, the college after the security office should immediately start by the dean in charge of the head, after the security office leadership, student leadership, medical and health care teachers, logistics and other backbone of the faculty strength of the emergency treatment team, handing over the arrangement of the division of labor, each in its own way, to do a good job of pacifying the work of the parents, and organizing the power to send to the hospital in a timely manner to save the patient.
bThe college should arrange the necessary vehicles for the transportation of sick students to the hospital for timely treatment.
(4) Rescue and treatment of patients
aThe college should arrange for teachers to send sick students to the nearest hospital in time, assist health institutions in rescuing and treating the patients, do the registration work, and notify parents in time.
bThe college should arrange for teachers to do a good job of identifying and investigating, strengthening home-school contact, and assigning someone to answer parents' inquiries so as not to delay the time of treatment.
cThe college should do a good job of following up the incident on the day after the incident occurred, continue the mapping and investigation, arrange someone to do a good job of explaining to parents, and report the situation to the Board of Trustees in writing in a timely manner until all the sick students have recovered and come back to the school for classes.
d Protecting the scene: Retain the food, its ingredients, tools and equipment that caused or contributed to the suspected food poisoning or foodborne illness.
eCooperate with the investigation: Cooperate with the health administrative department in the investigation, and truthfully provide relevant materials and samples as required by the health administrative department.
f Controlling the situation: implementing: other measures required by the health administrative department to keep the situation to a minimum (including teaching order and the next meal, etc.).
h Insurance intervention: notify the insurance agency of the intervention at the same time.
iOther: report to public security, industry and commerce, etc. if necessary.
3, cafeteria and other food premises management system
(1) cafeteria and other food premises staff should firmly establish the idea of serving the first line of teaching, love of their work, and constantly improve their own qualities to improve the quality of the requirements of good service work.
(2) canteens and other food establishments should cooperate with the school to actively improve the dietary supply, timely adjustment of business ideas, and constantly improve the way of operation, and effectively protect the dietary hygiene and supply work.
(3) canteens and other food establishments should be regular health checks, is strictly prohibited from suffering from infectious diseases and other diseases that are not suitable for the requirements of the dietary practice of patients working in the canteen, no health certificate is not allowed to work.
(4) canteens and other food establishments to strictly implement the national "Food Sanitation Law", to ensure that the supply of meals and other food clean, hygienic, to prevent food poisoning.
(5) canteens and other food premises and restaurants must be clean and hygienic, separate vegetable and noodle cases, separate raw and cooked food, and strictly prohibit contamination, decay, spoilage and overnight food for sale.
(6) all kinds of cooking utensils, tableware to be designated special place, not allowed to place the ground. Cookware, tableware should be sterilized regularly.
(7) Actively take measures to prevent rats, flies, insects, and disinfection according to the requirements of the health and epidemic prevention department.
(8) The work of the cafeteria and other food business places should strive to achieve delicious meals, complete varieties, grade with appropriate, to ensure that the meals are of high quality and price, so that students are satisfied.
(9) Cafeteria and other food business places of workers and subcontractors should constantly seek students' opinions and suggestions, and constantly improve the quality of service. Work should be kind, equal treatment, civilized service.
(10) The cafeteria and other food establishments should actively cooperate with the college to complete other related work.
4, food hygiene and safety management system
(1) conscientiously do a good job of food acceptance, do not receive, do not do, do not sell corrupt and spoiled or harmful and poisonous food, so that the food piece by piece acceptance, and have a person responsible for the first gate.
(2) food raw and cooked separately, containers, rags, knives, cutting boards, refrigerators should be done to separate raw and cooked, raw meat and vegetables set up special containers (red or painted red mark) storage, unwashed and washed vegetables containers loaded separately (green or painted green mark), to prevent cross-contamination. '
(3) Food should be cooked thoroughly, to prevent cooked outside and raw inside, to prevent contamination of raw and cooked food. Leftovers and leftovers should be properly preserved and strictly handled. Before serving must be individually back to the pot to burn through.
(4) Food and beverage utensils should be strictly sterilized. Cooked vegetable pots, playing rice utensils should be sterilized before opening the window to sell food, and have a person in charge. The implementation of the "four pass", that is, a wash, two brush, three rinse, four disinfection.
(5) the strict implementation of raw materials to the finished product of the "four do not system", that is: do not receive, do not cut, do not do, do not sell rotten and spoiled and poisonous and harmful food.
(6) finished products (including food) storage must be implemented "four segregation", namely: raw and cooked segregation, segregation of finished products and semi-finished products, food and sundry, drug segregation, food and natural ice segregation.
(7) personal hygiene to achieve "four diligence", that is, diligent hand-washing, nail clipping, haircutting, diligent washing of underwear, diligent change of uniforms; work must wear "two white" (halibut asked to wear "three white"), open the door to "two white" (halibut asked to wear "three white"), "two white" (halibut asked to wear "three white"). "), all wear "three white" at the beginning of the meal. It is strictly prohibited to wear rings, bracelets, bracelets, earrings, nail polish and perfume during working hours.
(8) All employees must implement the following regulations.
a Take the initiative to participate in the annual physical examination and food hygiene and safety knowledge training test.
b Daily small cleaning no less than two times, weekly cleaning once. Environmental hygiene to implement the "four fixed", namely: fixed people, fixed things, fixed quality, delineation and division of labor, responsible for the package.
d The implementation of health checks every Monday, Wednesday, Friday assessment, regular inspection and occasional spot checks phase conjunction table, and recorded.
5, the canteen and other food premises safety production system
The canteen and other food premises there are many sources of fire, power and mechanical equipment, such as the use of improper protection, it is easy to fire and injury.
(1) Canteens and other food business premises and their equipment should be in line with fire and labor protection norms, and equipped with adequate fire fighting equipment.
(2) Strengthen the management of fire sources, oil stoves, gas stoves, electrical equipment and power control room has a person in charge of, before the end of the work day, all the power should be cut off.
(3) Eliminate grease stains and dirt at any time, place flammable items away from sources of ignition, and prohibit smoking in kitchens and warehouses.
(4) Strengthen the training of relevant employees in safe operating procedures, and regularly organize inspections of electrical equipment and mechanical equipment.
(5) Strengthen the training of staff on fire fighting knowledge, and regularly organize the inspection of all fire fighting facilities.
(6) Without the approval of the manager of the cafeteria and other food premises, all non-staff members are prohibited from entering the operating premises.
6, health morning examination system
(1) A person is responsible for the morning examination of the staff of the cafeteria and other food business premises who go to work every day.
(2) canteens and other food premises staff to work with the morning checkup every day, take the initiative to report any fever, diarrhea, hand trauma, vomiting and so on.
(3) Where there is fever, diarrhea, hand trauma, skin eczema, sore throat, vomiting and other phenomena staff should be temporarily removed from their posts and timely treatment, to be restored to the body on duty.
(4) Make a good record of the morning examination and keep it properly - semester.
7, the cafeteria and other food premises daily inspection system
(1) a person is responsible for the daily inspection of the cafeteria and other food premises and make a record.
(2) The internal and external environment is clean, personal hygiene is up to standard, and the operation process is correct.
(3) Ensure that no one participates in work with bacteria. '.
(4) Supervise the employees to comply with the rules and regulations and operating procedures of the cafeteria and other food business premises.
8, food procurement, acceptance and certification system
(1) school all food must be designated procurement, the beginning of each year on the designated unit of qualification and credibility assessment, the qualified suppliers to sign a supply contract, clear supply quality requirements.
(2) each procurement of food and its raw materials, must ask the supplier for the batch of food inspection certificate or laboratory test (i.e., claim).
(3) when the request for a certificate of health inspection of food or laboratory tests must check the name of the product, the name of the manufacturer, date of production, batch number and so on.
(4) claiming food health inspection certificates, laboratory tests, such as copies, should be stamped with the seal of the inspection unit.
(5) packaged food must check the food labeling, strictly prohibit "three-free" products into the warehouse.
(6) food into the warehouse or production and processing must be accepted by the inspector before acceptance, and sign.
9, food storage health system
(1) storage of food warehouses must be hygienic, clean, neat, food and sundries are strictly separated.
(2) food storage room can not have toxic, harmful pollution and ants and flies around the breeding ground, to prevent cross-infection.
(3) The ground in the warehouse is flat and hard, direct bare land is strictly prohibited, well ventilated, to avoid direct sunlight, to maintain the required temperature and humidity.
(4) the warehouse has fly, dust, rodent and moisture-proof facilities to prevent moldy food, deterioration of insects.
(5) the storehouse set up food pads away from the board, storage table, storage case, so that all food off the ground away from the wall.
(6) food storage room should be set up to manage, establish and improve the health management, food and raw materials in and out of the warehouse registration, inspection and storage system, to do regular cleaning, disinfection, air change, and often to maintain a clean state, to avoid dust, foreign matter contamination of food.
(7) the various food materials, semi-finished products into the warehouse should be accepted and registered; grasp the status of food in and out, do first-in-first-out, try to shorten the storage time.
10, canteens and other food premises staff personal hygiene system
(1) must be required to obtain a valid health certificate and food hygiene knowledge training certificate before operating on duty, physical examination and training at least once a year.
(2) must wear uniform work clothes, cap, hair is not exposed outside the cap. Operation of direct access to food such as cooked food, boxed lunches, etc. should wear a mask.
(3) Hand washing and disinfection should be done before going to work and after going to the toilet, not wearing overalls, caps and masks into the toilet.
(4) When selling food that is directly imported, the food shall not be grasped directly with the hands, and clean and sanitary vending tools must be used.
(5) Smoking is strictly prohibited in the operation area, and sneezing, coughing and other unhygienic actions that can easily contaminate the food are strictly prohibited.
(6) diligent bathing, diligent haircut, diligent hand washing (before each meal sale, must be required to disinfect the hands to remove bacteria), diligent change of clothes, do not keep long fingernails, do not paint nail polish, do not wear perfume, do not wear rings and other exposed ornaments.
(7) No bare shoulders, no bare feet, no slippers and undershirts at work.