In fact, you can keep the dining room and health management system

1, the ordering hall and the private room clean and tidy, set the dining table or the customer should clean the floor. When the tableware is placed above the table, the dining time has not been used for recycling cleaning. If there are two waiters in the restaurant or the food sensory abnormality or deterioration is not notified to the customer, the food should be replaced immediately, and the staff in the kitchen should be informed at the same time, and the substitute food and similar food storage rooms should be inspected immediately and treated accordingly to ensure the safety and health of feeding. You need to use special tools to sell food that can be eaten directly. Special tools should be used after disinfection and stored in a fixed location. To do this, separate the money and avoid pollution. For customers' homemade condiments, to meet the corresponding food hygiene standards and requirements. 5. After disinfection tableware must be used, unsterilized tableware should be set and served. Timely table seasoning, toothpicks, napkins, tea, cleaning and disinfection. When serving dishes, fingers should not touch food, and eating tools should not touch the small towel fixture of tableware. Clean and disinfect the tableware in time, and take back the used tableware in time, and wipe the countertop and hand it over to the customer. 8. After the work, do a good job of cleaning the countertops, tables, chairs and floors, and keep them clean and tidy.

food raw material procurement certificate system

1, buyers should seriously study the management system of purchasing food certificates, and be familiar with and master the purchase certificates and requirements of food raw materials. 2, the purchase of food (including food, raw materials, food additives, food containers, packaging materials, food and tools and equipment), in order to obtain the product in the supply of inspection certificates in accordance with relevant state regulations and single laboratory, while paying attention to inspection. The product name, production date and batch number that prove compliance must not be altered or forged with the product. 3. Keep the required inspection certificate by the purchasing department for inspection. 4. Do not buy fresh food and raw materials that are spoiled, adulterated, moldy, insect-infested, harmful, poisonous and high-quality, as well as long-term food with no place of origin, no factory name, no production date and shelf life or unclear label, which exceeds the shelf life. Food supply for food producers and operators who do not purchase hygiene licenses. 6, dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, frozen foods, food additives and other foods prescribed by the administrative department of health, etc., should be strictly requested; Raw meat, poultry imported food and raw materials should obtain a quarantine certificate from the veterinary department, and there should be a quarantine certificate issued by the port health supervision department.

7. After receiving food, the inspector buys food or carries out inspection and acceptance without inspection certificate, and makes records. Warehouse management system

1, food and non-food products stored in staple food and non-staple food warehouses cannot be mixed, and toxic substances and harmful substances stored in food warehouses are not allowed to store personal items and fragments. The warehouse should be cleaned regularly, and the shelves of the warehouse should be kept clean. The windows should be ventilated frequently and mechanically, and it should be kept dry. 3. Good inspection and acceptance of food quantity, quality certificate or quarantine certificate. Spoiled, moldy, insect-infested, toxic, harmful adulterated, high-quality fresh food, hygiene license, food provided by producers and operators, and food without a license shall not be accepted and put into storage. 4, good food quantity and quality are registered in the warehouse, therefore, first in first out, first used is easy to deteriorate. There are many kinds of food, and the walls and floors are neatly placed. The storage containers of bulk food and raw materials should be sealed and checked regularly to prevent mildew. 6. perishable foods such as meat, aquatic products, poultry and eggs should be stored in cold storage. Refrigeration equipment used to preserve food must be clearly marked with a temperature display device. Meat and aquatic products are stored in the cabinet, raw food, cooked food, semi-finished products and finished products are stored in the cabinet, and the mixing of raw and cooked products is eliminated. 7. Regular defrosting of refrigeration equipment? Keep the frost thin (no more than 1cm) and full of gas. 8. Regularly check the quality of food, and timely find and treat foods that have deteriorated and exceeded the shelf life. 9 Do a good job of killing rats, flies and cockroaches, install a rat board that meets the requirements, and do not smoke in the warehouse. The use and management system of food additives

1. The use of food additives must comply with the relevant provisions of the hygiene standards and hygiene management measures for the use of food additives, and the use of food additives that do not meet the requirements of hygiene standards and hygiene management methods shall not be used. 2. A copy of the hygiene license and inspection certificate must be obtained for purchasing food additives, and a copy of the health certificate issued by the port food hygiene supervision institution should be obtained for imported food additives. 3. The use of food additives must comply with the "Hygienic Standards for the Use of Food Additives" or the varieties used in the list announced by the Ministry of Health and their use experience, and the scope and use shall not be expanded at will. 4. Do not use unapproved, contaminated or deteriorated food additives that exceed the shelf life. Do not cover up rotten food or adulterate or forge food additives for the purpose and use.

/> Rough machining management system

1 is divided into meat, aquatic products, vegetables and raw materials processing and washing areas or pools, which has an obvious sign. Raw materials for food processing and storage in appropriate places, and shall not be mixed and cross-used. 2. consoles, utensils and containers for processed meat, aquatic products and vegetables should be used separately and must be clearly marked. The containers of aquatic products in China Sea should be dedicated. In Figure 3, all kinds of food raw materials must not be stacked in place. Clean food raw materials must be checked for quality, and spoiled, toxic, harmful or other sensory properties are not treated. Choose "two flushes and three prohibitions" in the order of vegetable and food raw materials, and thoroughly clean and soak them so that there is no precipitation, weeds and rotten leaves. 5, meat, aquatic products processing food raw materials, in a special treatment and washing area or pool, after cleaning the meat, the blood, hair, dust, scaleless fish, gills, viscera, poultry and live poultry are slaughtered and bled completely, and the feathers and viscera are removed. 6. Keep the stainless steel plate of the knife from mildew, tidy and orderly, and keep indoor hygiene. Clean the tools, appliances and containers for mopping the floor, pond and treatment station in time, and store them in a fixed position; Except clean vegetable cutters, meat grinders, and other mechanical equipment. Remove the garbage in time, clean the trash can every day, and keep the internal and external hygiene. Do not handle, clean the mop pool to clean the food ingredients.

Cooking process management system

1, which checks high-quality food raw materials, pots of spoiled food, cooking and baking before processing. 2 Cooked food should be cooked thoroughly, and the central temperature should not be lower than 71℃. Fried food and raw materials to prevent external scorching should be directly imported into cooked food without using unsterilized tableware or sterilized containers or tableware in containers. Cooking food takes a long time (more than two hours), and the stored food should be higher than 61°C or lower than 11 C. Store the cooked products that need to be refrigerated, cool them, and then put them in the refrigerator for refrigeration. 4. Every cooked product overnight must be fully reheated before eating. 5. Cooking stoves should be kept clean and clean rags should be kept. Don't wipe the vegetables with a rag. Use a sterile cloth to wipe the disk on the edge of the drip. 6. Collect and treat waste cooking oil in strict accordance with the "Rules for Waste Edible Oils in Food Production and Business Units", and clean the hood of the range hood in time. 7. The rest of the food and raw materials can be mixed and cross-stacked according to the storage space required for cooked food, semi-finished products and raw food hygiene. 8. After the work is finished, the seasoning is covered, and the tools, utensils and shops that can't be cleaned are located; The furnace and the floor under the furnace were cleaned and washed away, leaving no residue, oil and sanitary dead angle, and the garbage was collected in time.

The pasta production management system

should check the pre-processed food ingredients, such as rice, flour, butter, jam, fruit, bean paste, and meat, eggs, aquatic products, vegetables, such as insects, mildew, odor and unclean, and whether you can use them or not. Stuffed meat, eggs, aquatic products, vegetables, and other raw materials are processed according to the requirements of the rough machining health system. Vegetables should be thoroughly soaked and washed, which can easily lead to pesticide residues such as leeks in vegetables. Soak for more than 31 minutes, and then rinse with clear water. 3, all kinds of tools, utensils, containers, according to the food raw materials and cooked separately, clean up the shop in time to wash the chopping block, and stand up. Cakes are stored in special warehouses or counters, which are ventilated, dry, dusty, resistant to flies and rodents, and contain more water in the refrigerator. Therefore, raw and cooked cakes should be stored separately, and food additives should be used correctly. 6, all kinds of food processing equipment, such as meat grinder, soymilk machine, dough mixer, steamed bread machine, etc., must be cleaned in time and disinfected regularly. All kinds of items, such as cloth cage cloth, rag washing, air drying for later use. 7. After treatment, clear the pasta processing point in time to make the ground free of dirt and residue and the panel clean; Locate and store in various containers, utensils, knives and other cleaning.

health management system between cold dishes (cold current)

1, whether the designated person for cold dishes and other staff are free, and the dishes, personal belongings and sundries are not allowed to be brought into the pantry. For cold salad, the staff should pay strict attention to personal hygiene, apply fertilizer for the second time before, wear clean clothes, hats, masks and disposable gloves, and wash their hands and disinfect them strictly. The indoor temperature of cold dish room shall not exceed 25℃. 4. Cold dishes, utensils and containers between tools must be dedicated, disinfected before use, washed and kept clean. 5. Cold dishes, vegetables, fruits and other food ingredients should be cleaned and disinfected, and no dishes should be brought in during washing. 6. Check the quality of food before processing cooked food and braised dishes. The raw materials are not fresh, and the raw cooked food and braised dishes are prepared to be processed in another room to deal with backward dishes. The rest of the shops use refrigerators for cooked food. 7, all kinds of cold dishes, the existing services, try to change the knife when the meal is used up, and the cooked cold meat in the salad of each meal overnight can not be supplied. All kinds of cold dishes are loaded in non-overlapping windows for delivery in the storage room, and waiters are prohibited from directly entering the cold dish room to serve dishes. 9. After processing, the remaining food should be refrigerated and cleaned indoor. Barbecue production management system

/> Special independent rough machining;

2 Barbecue plate

Between catering industries specializing in barbecued food, there must be a room for curing, grilling, braising and braising pork

The general import and export barbecues in food and beverage industries are provided with a curing area, a barbecued pork area and a cooling area;

5. Barbecue tools, utensils and containers must be dedicated, disinfected and cleaned before use, and kept clean after use.

6. Barbecue seasonings must meet the hygiene standards, and food seasonings that are not approved, contaminated or deteriorated and exceed the shelf life shall not be used.

8. Unveiled rotten food or adulterated, forged food and food additives used

For barbecue animal products and raw meat, the quarantine certificate of the veterinary department should be obtained.

11, barbecue between dust-proof, fly-proof and rat-proof facilities must be provided.

tableware, household appliances, cleaning and disinfection system

1, an independent tableware washing and disinfection room, equipped with disinfection, washing and cleaning equipment. 2, washing and disinfection must master the washing and disinfection procedures and disinfection methods, in strict accordance with the order of operation "except for heat dissipation residue → alkaline (or dining washing) →→→→→ cleaning". Drug disinfection increased the program of fresh water red 3, washed and recycled tableware with water, and the utensils were cleaned and disinfected immediately instead of staying overnight at each meal. 4. When tableware and utensils are cleaned and used for meal washing, disinfectants must meet relevant national hygiene standards and requirements. Disinfected tableware must have a clean and smooth surface. The disinfected tableware should be free of oil, water stains, peculiar smell, foam and insoluble accessories, and put it in a clean cabinet in time for sealed storage. 5. The cleaning cabinet containing disinfected tableware clearly indicates that we should always scrub and disinfect, and the disinfected and disinfected tableware should be stored separately. 6. The special pool for washing tableware should clean the food ingredients in the pool and the tableware in the mop cleaning tank. 7, the final washing and disinfection, cleaning the ground, pool sanitation, cleaning the slop bucket in time, so that the ground pool is sanitary, the slop bucket without grease residue is clean inside and outside, and the indoor environment and equipment are cleaned regularly, leaving no sanitary corner and keeping clean. Toilet with health management system

1 Bathroom environment is clean, and the internal and external walls are free of graffiti and stickers.

2. Keep the "six-sided light" in the toilet. Make spider webs, no cigarette butts, no paper scraps and no sundries.

3, clean toilets, their slots are smooth. No stains, no urine alkali, no dirt.

4. Wash it several times a day without smelling it.

5. Lighting, water supply and sewage treatment facilities are in good condition. If there is any damage, it should be reported for maintenance in time.

6. Tools and articles should be placed neatly

7. Drugs should be disinfected regularly, and there are no mosquitoes.

Health check-up system for food employees

Food production and marketing personnel must have a health check-up every year.

2. The food hygiene management personnel are responsible for organizing and urging the "sick" staff to check the work of the unit, establishing the location of the staff health files, and supervising and managing the health status of the staff on a daily basis. 3, food production and marketing personnel to participate in a physical examination every year, one month before the expiration of one year, to participate in health examination, health certificate, shall not be extended. 4, practitioners of new jobs, internships, internship students must have health certificates, and put an end to the first exam after induction. 5. Anyone who suffers from infectious diseases such as dysentery, typhoid fever, viral hepatitis, digestive tract and other diseases that do not conform to food hygiene shall not participate in the production and operation of direct contact with imported food. 6, check practitioners do not have a valid health certificate, pay the health supervision department according to the relevant laws and regulations of the

food practitioners health knowledge training system

1, food production and marketing personnel must pass the examination after receiving food hygiene laws, regulations and food hygiene knowledge training, and then engage in food production.

2. Make a perfect training plan and regularly organize employees and managers to participate in food hygiene knowledge, ethics and laws, regulations, training and hygiene operation skills training under the guidance of the health administrative department.

3. The initial training time for those responsible for food production and marketing personnel training, health management and food practitioners shall not be less than 21,51,15 categories.

4. In new personnel work, including internship, interns must be trained and can only take up their posts after passing the examination.

5. Cultivate positions that focus on the combination of teaching and self-study, evaluate regularly, fail to study for a week, and then pass the examination.

6. The health knowledge training files, training time, training and examination results of employees are under inspection.

Personal health management system for employees

1. Employees must undergo health examination and health knowledge training before they can take up their posts. 2. Employees must seriously study the relevant laws, regulations and food hygiene knowledge, master the technical requirements, work healthily, develop good hygiene habits, and strictly abide by the hygiene operation norms. 3, adhere to the scientific habit of washing hands: before and after operation and engaging in other activities, wash your hands frequently when cooking food, rinse with running water and disinfect with disinfectant. 4. Employees are not allowed to keep long nails, apply nail polish and wear rings. Smoking, eating, spitting and going to the toilet without overalls are not allowed in food processing places or sales places. 5. Employees are not allowed to sneeze, cough or do other things that affect food hygiene, instead of directly grabbing the taste of food or directly using spoons. Operating equipment may not be anywhere without being sued. Employees should pay attention to personal hygiene and image, and develop good hygiene habits.