Rules and regulations to ensure food safety?
raw material procurement and certification system?
1. The raw materials and auxiliary materials of food must be purchased from the production and business operation units with valid licenses, and the qualified hygiene inspection report and supply bills of this batch of products must be obtained from the suppliers. ?
2. Adhere to the fixed-point procurement of bulk food raw materials, auxiliary materials (rice, flour, oil, meat, condiments, etc.) and food additives, and the procurement locations of vegetables and fruits should be relatively fixed. ?
3. The label of the packaged food must be clear and conform to the relevant regulations. It is strictly forbidden to adopt the "three noes" (no market name, site, production date and shelf life) food. It is strictly forbidden to purchase foods that are spoiled, rancid, moldy, contaminated with insects, mixed with foreign bodies or other abnormal sensory properties, containing or contaminated with toxic and harmful substances, which may be harmful to human health, meat and its products that have not passed the veterinary hygiene inspection, shaped packaged foods that have exceeded the shelf life and do not meet the food labeling requirements, and other foods that do not meet the food hygiene standards and hygiene requirements. ?
accounting system for food and raw materials?
1. The product name, supply and marketing unit, purchase and sale quantity, product batch, quality guarantee period and related documents are registered in the food purchase and sale account in detail, and kept for more than one year for future reference. 2, someone who's in charge of the management, completes the accounting records. Timely handle foods that have expired or are close to the shelf life. ?
3. Food production and processing enterprises should pay special attention to the account of the purchase of food raw materials and food additives and the supply of finished products; Food wholesale and retail enterprises do a good job in the purchase and acceptance of all kinds of food; The catering industry pays special attention to the acceptance of food that is prone to pollution, such as grain, oil, meat, eggs, aquatic products, vegetables and condiments. ?
4. Service units of food retailing and catering industry should fix suppliers and regularly visit food production and processing enterprises or suppliers to find out their sanitary conditions. ?
warehouse management additive use system?
1, food raw materials must be strictly checked and accepted before storage. If it is found that there are unqualified hygiene reports and supply bills for bulk foods, they shall not be put into storage. 2. Adhere to the principle of warehousing registration and first-in-first-out warehousing. ?
3. All kinds of food raw and auxiliary materials shall be classified (stored in warehouses) and stored in shelves. The partition wall shall be off the ground, stamped and clearly marked. Food additives must be kept at the counter. ?
4. Check the quality of food regularly, and deal with the food raw materials that have deteriorated or exceeded the quality guarantee in time. The food raw materials that have not been dealt with in time should be marked as "to be treated". ?
5. Keep the warehouse clean, dry, ventilated and breathable. Refrigerators (cabinets, warehouses) should be cleaned and defrosted regularly, so that there is no blood, water and ice residue. ?
6. Food additives must use varieties approved by the state and be used within the permitted scope. Food additives should be handled by special personnel, put in special containers and marked with obvious signs, and additives should not be added to food indiscriminately. ?
management system of workplace environmental sanitation and facilities and equipment?
1. The dining room should be kept clean, free of flies and dust, and the floor should not be cleaned after the tableware is set or when customers are eating. ?
2. Tableware that has not been used after it has been put on the table for more than the meal time should be recycled, disinfected and cleaned to ensure that the tableware is not damaged. ?
3. Seasonings for customers to help themselves shall meet the corresponding food hygiene requirements. ?
4. When the food provided is found or told by customers that it is really sensitive or suspiciously deteriorated, the restaurant waiter should immediately replace the food and inform the food preparation staff to immediately check the similar food to ensure safety and hygiene. ?
5. regularly clean and check the food sold at the bar to prevent expired or deteriorated food from being sold. Cleaning and disinfection system?
6. Cleaning place and method of tableware: there is a special cleaning place for tableware, and it is equipped with a three-compartment pool; Manual cleaning is adopted, and the specific steps are as follows: firstly, scrape off the food residue on the surface of tableware, then wash the surface of tableware with detergent, and finally rinse the residual detergent with clear water. 2. Disinfection facilities and methods: Physical disinfection methods are mainly adopted, that is, steam is used to keep it at 111 degrees for 11 minutes; Standby chemical disinfection method, when physical disinfection method cannot be used, chemical disinfection method is adopted, that is, the concentration of available chlorine is 251 mg/L, and it is soaked for 5 minutes. 3. Cleaning facilities and methods: equipped with a cleaning cabinet capable of storing all sterilized tableware, and the sterilized tableware is naturally filtered and put into the cleaning cabinet in time. Personnel health management and personnel training management system?
7. Employees must obtain health certificates through health examination and obtain training certificates for food safety knowledge. ?
8. Employees should develop good hygiene habits, keep the post (responsibility) area clean and tidy at all times. Personal hygiene adheres to "four diligence, three noes, three essentials and four persistences". No eating, spitting, picking your ears and nose during working hours. ?
9. Anyone engaged in the production and operation of food and drinking water, cosmetics producers, and those who directly serve customers in public places must undergo health examination and obtain health certificates before they can take up their posts, and obtain training certificates after passing the health knowledge training. ?