Current location - Recipe Complete Network - Catering training - Hotel refrigerator management requirements
Hotel refrigerator management requirements

Hotel kitchen freezer management system and policy: 1. Safe storage and handling of food. 2. Separate raw and cooked in the freezer. 3. The temperature of frozen food is below 4 degrees. 4. Pack all foods to prevent pollution and odor. 5. Don't put high-temperature food (hot things) in the freezer. 6. Always keep detergent chemicals and pesticides away from food. 7. Optimum temperature in the refrigerator: between 15 and 18 degrees. 8. Ensure that all storage equipment is free of moths. 9, storage of dry goods to keep clean, well ventilated. 11. It is forbidden to store food on the floor (81m—111m). 11, the temperature of the refrigeration system should be kept at 1-4 12, and the hot food should be cooled before refrigeration, and then put into the refrigerator. 13. All food should be stored in Jiashan. 14. Frozen food still carries bacteria, and most of the latent bacteria begin to infect food in the process of melting. 15. The freezer should not be overcrowded and stored reasonably. 16, regular cleaning and freezing, food should be square towel in the refrigerator, and not on the workbench. 17. If defrosting with tap water, ensure that the water temperature is below 21 degrees. 18. When defrosting fish and meat, it is forbidden to defrost with warm water, because the absorption of water will affect the taste and structure of seafood. (The temperature is 4-1119. Store food reasonably, keep the frost inside and outside clean, and disinfect it with disinfectant when cleaning. 21. Keep the freezer FIFO.