2. The daily food purchased by the buyer must be fresh and within the shelf life; The chef must carefully clean up the whole cooking process and supply it on time, with good quality and quantity.
All the utensils, pots and pans in the kitchen should be cleaned and disinfected after use every day.
4. Lock the cabinet before coming off work, close the doors and windows, check whether the fire is extinguished, and turn off the gas and power supply.
Chefs should separate raw food from cooked food and try not to eat cooked food overnight.
6, the dining room must be bright doors and windows, metope without stains, no cobwebs, no mosquitoes and flies, no smoke.
7. The floors, desktops and worktops in the canteen should be clean, free of sundries, accumulated water and dirt, and the cookware should be clean, neat and spotless.
8. Conduct a general cleaning every Friday to ensure the sanitation of the kitchen.
9. The items in the canteen should be placed neatly, and the garbage should be cleared in time. It is forbidden to put things anywhere to ensure the smooth passage.
Extended data:
Characteristics of employees in canteen management system;
First, employees' health knowledge training time is synchronized with health examination time, and retraining is conducted once a year. Only after passing the training can they take up their posts.
Two, in addition to the organized training of the health department, according to the actual situation and seasonal characteristics of the unit, the canteen staff are trained on health knowledge from time to time.
Third, we must take health knowledge training as a long-term basic work, combine regular training with key training, and constantly improve employees' health awareness.
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