Hygienic management system of catering industry (I) Hygienic management system category 1 Catering industry hygiene management organization; 2. Restaurant hygiene management system; 3. Hygienic management system in cold dish room; 4. Health management system in primary processing room; 5. Hygienic management system of cooking processing; 6. Hygienic management system for primary food processing; 7 food warehouse health management system; 8 food sales hygiene management system; 9 food procurement acceptance system; 11 health pest management system; 11 health inspection system; Health management system for physical examination and training of employees; 13 file management system; Waste oil management system. (2) Elements of formulating various health systems 1. Health management organizations constitute the person in charge of the unit; ② Health management personnel; ③ Managers of relevant departments; (4) the health organization is composed of at least three people. 2 Dining room hygiene system ① Dining tables and chairs are neat, the floor is clean, the glass is bright, there are public spittoons and hand washing facilities. (2) to clean twice a day, once a week, to achieve no flies, no spiders. (3) Do not sell spoiled and insect-infested food. ④ Wash, disinfect and clean small tableware after use. ⑤ The attendant wears a clean work coat, and washes his hands and disinfects before and after work. 6. Snacks and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean sales tools must be used. ⑦ Service personnel are forbidden to wear rings, bracelets and paint their nails when working. 3 Hygienic system of cold dish room (cold meat room, cooked food room) ① Make special rooms, special personnel, special tools, chopping boards, containers, rags and weighing instruments. (2) indoor do not fly, and equipped with running water washing, disinfection, pedal dirt container, ultraviolet germicidal lamp, refrigeration and other facilities. ③ Knife plates, containers and weighing instruments shall be cleaned and disinfected before each use, and the air shall be disinfected by ultraviolet light for 31 minutes before shift. ④ The use of food packaging materials meets the hygiene requirements. ⑤ Workers should wear clean work clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation. ⑥ Cooked food should be cooked and sold diligently, so that it can be made and sold on the same day. The food should be heated overnight and sold overnight, and spoiled food should not be sold. ⑦ Foods that are not directly imported, foods that need to be reprocessed and other articles shall not be stored between cold dishes (cooked food). 4 Hygienic system for the primary (rough) processing room ① There are special processing sites and food inspection personnel, and spoiled raw materials are not processed and used. (2) the cleaning pool should be separated from meat and vegetables; The water supply and drainage are smooth, and there is a sealed container that can hold one class of garbage. ③ The processed food raw materials should be put into clean containers (impermeable containers should be used for meat, poultry and fish), and there should be cleaning and fresh-keeping facilities. (4) The operation desks for processing meat, aquatic products and vegetables should be used separately and clearly marked. ⑤ The staff shall wear clean work clothes and maintain personal hygiene. ⑥ Dust-proof and fly-proof facilities are complete and operating normally. 5. Hygienic system for cooking and processing. ① Do not choose, match, cook or sell rotten, spoiled, toxic and harmful food; (2) block food must be fully heated, cooked and thoroughly cooked to prevent external cooking and endogenous production; (3) overnight, every meal and outsourcing cooked food back to the pot after heating thoroughly supply; ④ Stir-fry and cook food frequently; ⑤ Knives, chopping boards, pots, rags and pots are cleaned and disinfected after use; Taste without a spoon; Food containers are not stored on the ground; ⑥ The raw materials used to make snacks should be quantified by sales, and food additives such as pigments and flavors should be used when making snacks, and the national Hygienic Standard for the Use of Food Additives should be strictly implemented; ⑦ After the work, cover the seasoning, and do a good job of cleaning tools, containers, stoves above and below, and ground walls. ⑧ Operators should pay attention to personal hygiene, wear clean work clothes, do not leave long hair nails, long hair and beard, do not smoke, do not spit everywhere, etc. Pet-name ruby have a closed garbage container can hold a meal, and do the shift production shift. 6 Health System for Rough Processing of Food ① All raw and auxiliary materials must be inspected before production, and unqualified raw and auxiliary materials shall not be put into production. (2) selective washing, cutting, thawing, processing process must be reasonable, each process must be strictly in accordance with the operating rules and hygiene requirements, to ensure that food is not contaminated. ③ The packaged food shall be packaged with packaging materials that meet the hygiene requirements, and the hands of the packager shall be cleaned and disinfected before packaging. (4) Processing tools, containers and equipment must be cleaned frequently and kept clean, and processing tools and containers that come into direct contact with food must be disinfected. ⑤ Workers should wear clean work clothes and maintain personal hygiene. ⑥ Dust-proof and fly-proof facilities of the processing plant are complete and in normal use. 7 Hygienic management system of food warehouse ① The food warehouse shall be dedicated and equipped with facilities and measures to prevent rats, flies, moisture, mildew and ventilation, and operate normally; (2) food should be classified, divided into shelves, and stored by partition walls. All kinds of food should be clearly marked. Foods with peculiar smell or moisture absorption should be sealed or stored separately, and perishable foods should be refrigerated and frozen in time; (3) establish a special person acceptance registration system for warehouse entry and exit, so as to be diligent in entering and leaving the warehouse, first in first out, and check the warehouse regularly to prevent food from expiration, deterioration, mildew and insects, and clean up food that does not meet the hygiene requirements in time; ④ Finished food, semi-finished food and food raw materials should be stored separately, and food should not be mixed with medicines, sundries and other items; ⑤ The food warehouse should be regularly ventilated with windows, cleaned regularly, and kept dry and tidy; 6. Staff should wear clean work clothes and maintain personal hygiene. 8 Food Sales Hygiene System ① There should be contents such as product name, factory name, address, date of production, shelf life (shelf life) on the trademark of packaged food for sale. When purchasing goods, ask the supplier for the inspection report issued by the food hygiene supervision agency. It is strictly forbidden to buy or sell the food with incomplete product logo or the existing trademark. (2) selling food must be non-toxic, and it is forbidden to sell foods that are deteriorated, infested, adulterated, doped, expired and other foods that do not meet food hygiene standards and regulations; (3) the sale of direct entrance of bulk food should be fly-proof, dust-proof facilities, and proper use. Use tools to sell goods and non-toxic and clean shipping materials, and prohibit the use of waste newspapers to ship food. The payment for goods and tools shall be stored separately, and the tools used shall be thoroughly cleaned and disinfected before shift; ④ Employees should wear clean work clothes and hats, and do it: no long nails, long hair and long beard, no ring, no nail polish, and no smoking during operation; ⑤ It is forbidden to store food on the floor in the bar, and it is forbidden to pile up and place food and other sundries. 9 Hygienic system for food procurement and acceptance ① The purchased food raw materials and finished products must be normal in color, fragrance, taste and shape, and do not purchase spoiled, moldy and other foods that do not meet the hygiene standards; (2) the purchase of meat products must obtain veterinary health inspection; (3) To purchase food such as alcohol, canned food, beverages, dairy products, condiments, etc., you should ask the supplier for the hygiene inspection certificate or inspection list of this batch; Purchasing imported food must have a Chinese logo; (4) the purchase of stereotypes packaged food, the trademark should have the name, factory name, address, production date, shelf life (shelf life) and other content; (5) transport vehicles and containers should be dedicated, and it is strictly prohibited to mix and transport with other non-food products. ⑥ Before the food is purchased and put into storage, it shall be checked and accepted by the warehouse keeper. Those who are qualified shall be put into storage, and those who are not qualified shall be returned. 11 pest control and sanitation system ① Rat-proof boards with a height of 51cm, smooth surface, tight door frame and bottom should be set up in the operation room and warehouse door; ② Rats, cockroaches and other harmful pests should be killed immediately; ③ If rat holes and cockroach breeding holes are found, they should be immediately dosed, cleaned and blocked with hard materials. 11 health inspection system ① health management personnel should carry out health inspection every day; (2) each department shall conduct a health inspection once a week; ③ The person in charge of the unit shall organize a health inspection once a month; (4) all kinds of inspection should have inspection records; (5) found serious problems should be improved and rewards and punishments record; ⑥ Check all kinds of protective facilities, equipment and tools for transporting food during food processing, storage, sales and display, and the cold storage and freezing facilities, and maintain and record the damage to ensure the normal operation and use. 12 Physical examination and training system for employees ① Employees must go to the physical examination unit determined by the health administrative department for physical examination and training before taking up their posts; ② Transfer patients with five diseases in time; (3) without obtaining the medical examination, training certificate shall not be employed; ④ Practitioners' certificates of physical examination and training should be carried with them for inspection. 13 catering industry health management file system ① there is a special person in charge and special person to keep it; (2) files should be arranged once a year; (3) File contents: basic information of hygiene application, health institutions, various systems, various records, personal health, hygiene knowledge training, information for obtaining certificates, self-inspection records of tableware disinfection, inspection reports, etc. 14 food additives use and management system ① food additives must use varieties approved by the state and be used within the permitted scope. ② Purchasing food additives should be recorded and filed. (3) food additives to someone who's in charge of the custody, and is responsible for telling the cook the scope of application and dosage. ④ There should be special containers and obvious signs for holding food additives. ⑤ Do not add additives in food. ⑥ Implement the accountability system for the use of food additives. 15 Hygienic management system for pasta production ①. Rice flour and other miscellaneous grains must have a certificate of hygiene inspection. (2) the use of additives such as starter and edible alkali must be proved. (3). Noodle room cleaning pool meat, vegetarian separately, and there are obvious signs. ④ The chopping board between pasta must be used separately from meat and vegetables, and marked. ⑤ There must be a special refrigerator for meat (stuffing). 6. Indoor fly, dust, rat. ⑦. The processing personnel shall wear clean work clothes and maintain personal hygiene, and are not allowed to wear rings, bracelets, painted nails, etc. ⑧ There is a regular cleaning system for indoor sanitation. 16 Hygienic management system for decorating production ①. You must change clothes, wash your hands and disinfect when entering the decorating room. (2) The food additives used for decorating flowers must be allowed varieties, and used within the allowable dosage range, and cannot be added indiscriminately. ③ The air should be disinfected regularly to keep the room clean. ④ Special decorating tools should be cleaned and disinfected regularly to prevent pollution. ⑤. The processing personnel should wear clean and sanitary clothes and masks, wash their hands and disinfect regularly, and maintain personal hygiene. You are not allowed to wear jewelry or get your finger nails. ⑥ Sanitary facilities such as fly release, dust prevention and rat prevention should be complete. ⑦. Organize indoor sanitation regularly. 17 Hygienic management system for pantry (school canteen) ① Set up a special room for changing clothes, washing hands and disinfecting. (2) Set up a table (shelf) for holding food for sale that is suitable for the number of meals sold. (3) the container for holding food should be dedicated and marked. (4) sales of cooked food to use special equipment, it is forbidden to grasp by hand. ⑤ Do not sell spoiled or stale food. 6. The food sales window should be able to open and close, and it is strictly forbidden to open. ⑦. An ultraviolet disinfection lamp suitable for the pantry should be set, and the lamp should be turned on regularly for disinfection. 8. The rice sellers should wear clean clothes and masks, maintain personal hygiene, and wash their hands and disinfect before operation. 18 Hygienic management system for barbecue production ①. Places must be divided into places (rooms) according to slaughter → rough machining → pickling → barbecue braised pork room → air cooling. ② The meat of livestock and poultry used must pass the veterinary quarantine before it can be used. (3) It is forbidden to use nitrite in barbecue and marinated meat, and other food additives can only be used with the permission of health supervision institutions. (4). The workshop must be equipped with a hand washing and disinfection pool and facilities. ⑤. Ultraviolet disinfection lamps should be set in the cooked food room where barbecue and marinated food are cut, and the chopping board and space should be disinfected regularly. ⑥. The person in charge should be specially assigned to cut and match the cooked food cooked with barbecue brine, and special tools should be used to prevent cross-contamination between raw and cooked food. All landowners. Fly, dust, rodents, anti-corrosion health facilities should be complete. 8. Employees must wear clean and hygienic clothes and masks to maintain personal hygiene. 19 Sanitary system for washing and disinfection of tableware ①. Someone is in charge. (2) the size of the decontamination room must be adapted to the business scale. ③ There are three pools for washing, brushing and flushing, which are marked. (4) thermal disinfection facilities should be sufficient, and tableware should be disinfected every meal. (5). Have a closed tableware cleaning cabinet, the number should be sufficient. 6. Tea tableware that is not suitable for thermal high-temperature disinfection should have a fixed place (room) for drug disinfection, and should be disinfected, rinsed and cleaned on time according to the effective concentration of disinfection drugs. 21 raw material procurement certification system ①. Food procurement for catering must be certified. (2) Types of food that need to be certified: rice, flour, oil, meat of livestock and poultry, canned food in shaped packages, vegetables, mushrooms, food additives, alcohol, beverages, dairy products, etc. (3) The documents to be obtained include: a copy of the valid hygiene license and the certificate of conformity of the product hygiene inspection report, and the Chinese logo and relevant certificates are required for purchasing imported food. (4) to establish a food claim registration file for future reference. (5). There should be someone who is responsible for the management of the certificate. 21 Waste edible oils and fats management system ①. Waste oils and fats must be managed according to the National Regulations on the Management of Waste Edible Oils and Fats in Food Production and Business Units. (2). Waste oil should be managed by designated personnel. ③ Waste grease should be stored in a closed container marked with the words "waste grease" for centralized treatment. (4) Waste oil can only be sold to waste oil processing units and units engaged in waste acquisition, and shall not be sold to other units and individuals. ⑤. When disposing of waste oils and fats, it is necessary to establish a file, recording in detail the sales time, type, quantity, purchasing unit, purpose, contact person's name, telephone number, address, consignee's signature, etc., and keep it for a long time. 6. Do not dispose of waste edible oils and fats casually.

beg for adoption