2, the canteen should be in accordance with the principle of "raw into cooked out" reasonable arrangement of working procedures, to prevent cross contamination of raw and cooked food. The canteen should be equipped with a relatively independent special site for food raw material storage, raw material primary processing, cooking processing, meal preparation, dining and tableware cleaning and disinfection, in which the meal preparation room must be set up separately.
3. The canteen should be equipped with unobstructed sewage drainage system and effective fly-proof, dust-proof and rat-proof facilities, with special refrigerators, sufficient tools and containers and mechanical ventilation equipment.
4. The following facilities shall be provided for each special place in the canteen:
(1) Food raw material storage places should be equipped with mechanical ventilation equipment and effective rat and fly prevention facilities. Storage areas for staple food, non-staple food and condiments should be arranged separately, and each area should be relatively independent.
(2) The place where raw materials are initially processed shall be equipped with a food cleaning pool for vegetables, aquatic products, poultry and other foods and a clearly marked cutting and processing console; Set up containers for storing waste.
(3) An effective exhaust hood should be installed in the cooktop and steamed rice room of the cooking and processing place; When cooking, there should be a console or shelf for placing raw food (including ingredients) and cooked products.
(4) The pantry should be equipped with secondary dressing facilities, air conditioners, tea rooms, openable food delivery windows, cleaning and disinfection facilities, ultraviolet germicidal lamps and other air disinfection facilities.
(5) Dining places should be equipped with tables and chairs, tableware storage and washing, hand washing and other facilities. And containers for storing feet should be installed, and the food and beverage entrances and exits should have fly-proof facilities.
(6) The tableware cleaning and disinfection site should be equipped with a special cleaning pool and disinfection pool; Equipped with special cleaning cabinets for tableware and utensils.
5. The canteen should keep the internal and external environment clean and tidy, and there are no pollution sources such as toilets and garbage dumps within 10 meter, and effective measures should be taken to eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions.
6. The enterprise shall equip all employees in the canteen with more than two sets of special work clothes and working caps.
7. The enterprise canteen should be equipped with security facilities such as security doors and windows. 1, enterprise canteens must obtain the hygiene license issued by the health administrative department, and actively cooperate with the health supervision and guidance of the local health administrative department.
2. The enterprise implements the responsibility system of canteen hygiene site management, is equipped with canteen administrators and canteen hygiene supervisors, and establishes the enterprise canteen and staff hygiene management system. Relevant health management provisions should be publicized in the dining place and accepted by the dining staff.
3, enterprises should strengthen the management and education of canteen employees, and constantly improve the quality of canteen employees.
4. Canteen employees and collective diners must have a health check every year, and they can only work at their posts after obtaining a health certificate.
5. Employees in the canteen and collective meal-sharing personnel should leave their jobs immediately when they have cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene. And after finding out the reasons, eliminating diseases harmful to food hygiene or curing, they can resume their jobs.
6, strengthen the canteen security work, it is strictly prohibited to canteen staff outside, free to enter the enterprise canteen food processing operation room and food raw material storage room, etc. To prevent poisoning incidents and ensure the health and safety of employees' meals.
7. Establish and improve the reporting system and emergency mechanism for food poisoning accidents or other food-borne diseases. 1, the enterprise implements the canteen health administrator responsibility system, establishes a hierarchical responsibility system, and implements the corresponding responsibilities to people.
2. As the first person in charge of canteen hygiene, the site administrator shall bear the following specific responsibilities:
(1) Revise and improve various rules, regulations and management norms related to the collective diet of factory employees.
(2) Establish a graded responsibility system and sign letters of responsibility at different levels.
(3) Establish student food hygiene and safety emergency reporting system, food poisoning prevention system and accountability system.
(4) Establish enterprise canteen files, and the administrator shall check the staff canteen at least once a week to strengthen the inspection and guidance of the canteen.
(5) Resolutely put an end to the phenomenon that relevant employees who have not passed the medical examination take up their posts without a license to ensure the safety of employees' meals.
3. As the second person responsible for the hygiene of enterprise canteens, the enterprise health teachers shall undertake the following hygiene supervision and guidance responsibilities for enterprise canteens and employees' collective dining:
(1) organize bimonthly training for employees in enterprise canteens to improve their sense of responsibility and professional quality. Every training is prepared and recorded.
(2) Implement the daily inspection system of enterprise canteens, supervise, inspect and manage the whole process of food procurement, cleaning and processing, cooking and tableware cleaning and disinfection, as well as the daily operation of employees in the canteen. When problems are found, they should be rectified immediately, and corresponding records should be made.
(3) Supervise and inspect the cleaning and disinfection of enterprise canteens after the long vacation, and make inspection records.
(4) Canteen health supervisors should strengthen their own political and management expertise, and constantly improve their own quality and management level.