Matters needing attention in canteen management * Set up a management committee to supervise the safety and hygiene of the canteen.
* The canteen must have a valid hygiene license and be hung in a conspicuous place.
* canteen staff shall have a health check once a year, and must hold valid health certificates and health knowledge certificates. Those who are infected with infectious diseases should be transferred from their posts.
* Employees should wear working hats and work clothes when going to work.
* Equipped with dust-proof, fly-proof and rat-proof equipment/facilities to keep the internal and external environment clean. The food in the warehouse shall not be placed directly on the ground, separated by shelves or tables, and ventilated and dry indoors.
* Clean the floor every day, scrub the walls and dining table, and the dining room, dining table and cooker are free of stains, with good ventilation and smoke exhaust.
* Scientifically arrange daily recipes, balance meals and ensure nutrition and hygiene.
* Do not provide overnight food and meals to employees.
* expired and non-factory date food shall not enter the canteen. Vegetables bought from the market should have enough time to soak and rinse with tap water to prevent pesticide poisoning.
* should check the freshness and deterioration of all food in the refrigerator. Avoid mixing raw and cooked food to avoid cross-contamination.
* The chopping boards of raw and cooked vegetables should be separated, and raw and cooked foods and raw materials should be stored separately in the kitchen and inventory.
* Kitchen utensils and tableware should be washed, brushed, washed, disinfected and cleaned.
Matters needing attention in canteen management 1. Four key links of food safety in canteen must be grasped.
(1) Procurement and acceptance of food raw materials (condiments): Purchasing from legal suppliers is the prerequisite for preventing food poisoning. Designate a person to be responsible for designated procurement, sign food safety, quality and safety agreements, make records of obtaining certificates and tickets and purchasing acceptance, classify and bind the other party's licenses, quality agreements and copies of bills, put them into file boxes, and establish files.
Check the top ten elements of stereotyped packaged food: whether to mark QS mark, product name, factory name, address, production date, shelf life, raw materials (ingredients) and food additives, storage environment and usage.
(2) Storage and storage of food: the storage environment meets the hygiene requirements, and it is classified and placed in the framework, with complete three-proof facilities. Complete equipment is an important guarantee to prevent food poisoning.
1. Food and food raw and auxiliary materials should be stored in chronological order to avoid insects and mildew due to long storage time;
2. All kinds of food and food raw materials should be separated from the ground, separated by walls (above 10CM) and stored in categories with obvious labels;
3. Regular clearance inspection to prevent food and raw materials from being out of date, deteriorating, mildewed and infested;
4. The food and raw material storage warehouse should be well ventilated, kept clean and free from mildew, rats, flies and cockroaches; It is forbidden to store toxic and harmful substances and personal articles in places where they are used.
(3) Food processing and marketing
1. Soak and rinse vegetables for more than 30 minutes after purchase and acceptance. Superheating water before cooking (frying) is an effective method to prevent pesticide poisoning. Whoever soaks and washes is responsible and signs the record;
2. The personal hygiene of the processing personnel meets the requirements: strictly implement the operating rules, strictly separate the raw materials and clinker, and it is the key link to prevent food poisoning from two hours from the completion of processing and production to the sale of food, which is signed by the chef;
3. Is the finished product (food) stored? Three isolation? Raw and cooked, finished and semi-finished products, food and sundries.
(4) Disinfect and clean tableware thoroughly. Strict implementation of operating procedures is an important link to prevent food poisoning. All tableware must be cleaned and disinfected before use. Cleaning and disinfection must be carried out in strict accordance with the following procedures:
1. Manual cleaning shall be carried out according to the following steps:
(1) Scrape off most food residues and dirt on the surface of tableware.
(2) Wash the surface of tableware with detergent solution.
(3) Wash away the residual detergent with clear water.
(4) Dishwasher cleaning should be carried out according to the instructions of the equipment.
2. Disinfection method:
Physical disinfection: including steam, boiling, infrared and other thermal disinfection methods.
(1) 100℃ boiling steam disinfection 10 minutes or more;
(2) The infrared disinfection temperature is generally controlled above 65438 020℃ and kept above 65438 00 minutes;
(3) Dishwasher disinfection generally controls the water temperature at 85℃, and the washing disinfection lasts for more than 40 seconds.
3. Chemical disinfection: mainly use various chlorine-containing disinfectants for disinfection.
(1) The concentration of available chlorine should be above 250mg/L (also called 250ppm), and the tableware should be completely immersed in the liquid for more than 5 minutes;
(2) After chemical disinfection, the tableware should be rinsed with clear water to remove the residual disinfectant on the surface.
Catering service providers can adopt other disinfection methods and parameters on the premise of ensuring disinfection effect. Tableware should be disinfected by heat, and chemical disinfection is not recommended.
3. Tableware cleaning:
(1) Disinfected tableware should be naturally filtered or dried, and cannot be dried with dishcloth or napkin to avoid re-pollution;
(2) Disinfected tableware should be put into sealed tableware cleaning facilities in time;
(3) The cleaning cabinet should be cleaned and disinfected regularly.
Second, the canteen must establish and implement the sample retention system.
The reserved samples must be all kinds of cooked food (including rice, porridge and soup), and the reserved samples shall not be less than 100g. They should be put in a covered container and labeled (indicating a certain day of a certain year and breakfast, lunch or dinner).
(1) The sample retention time shall not be less than 48 hours;
(two) each meal of cooked food must be stored separately;
(3) The food samples must be stored in the sample storage refrigerator with the temperature of -6 to 0 degrees Celsius;
(four) the sample food shall not be put together with the raw materials;
(5) Designate a person to be responsible for sample retention;
(six) the establishment of sample retention records and the signature of the person in charge.
Third, the canteen is strictly prohibited.
(a) it is forbidden to make cold meat and cold dishes;
(two) it is strictly forbidden to make soy products in violation of regulations;
(3) It is forbidden to buy, store and use nitrite.
Fourth, how to prevent poisoning in the canteen
(1) Strictly control the procurement of food raw materials: ensure food safety from the source and prevent people with impure motives from poisoning food raw materials;
(2) The food warehouse and each functional room shall be handled by special personnel. Idle personnel are not allowed to enter casually, and anyone who enters must make a good registration record;
(3) During the work of the canteen, a system of prohibiting outsiders from entering the kitchen and the processing room should be established, and there should be eye-catching signs: the canteen is important, and idle people are not allowed to enter;
(four) every meal time, soup containers must be inspected;
(five) after work every day, the goods and food in each function room should be managed by a special person; Inventory, food is not allowed to be placed outside, and other non-canteen supplies are not allowed to be placed in the canteen warehouse and various functional rooms;
(6) The doors and windows of the canteen warehouse and various functional rooms must be locked and locked.
Matters needing attention in canteen management 1,? Regular organization? Standardize the storage location, make a work plan, separate the necessary items from the unnecessary items, minimize the necessary items, and put them in convenient and desirable places. Items that are not frequently used are thrown away or returned to the warehouse; Items with moderate frequency of use are placed in the middle of the designated position; Articles with high frequency of use should be placed in specified locations and convenient places. Make a systematic analysis of items that have not been used for several years, or items that have been used more than once, and then decide whether to keep them or throw them away. Dare you? What if it's needed? Challenge the concept of. The overall environmental sanitation of the canteen has been obviously improved, especially in the dead corner areas that were not paid attention to before, and the hygiene awareness of the canteen staff has also been improved.
2、? Always cleaning up? ：
(1) Classification method: get the name of the item and label it.
(2) Storage method: Set the placement position of each item.
(3) Storage standard: Whether the storage location of the articles meets the requirements.
(4) storage principle:
A, avoid inventory emergency;
B, clear commodity users.
3、? Always clean? Everyone has a place to clean, and they are jointly responsible for the cleaning of the school canteen. Remind every canteen employee by posting the assessment requirements of employees' personal responsibilities.
4? Conventional specifications? Our canteen focuses on these aspects:
(1) Visual management depends on the identification and quality of food, the service attitude and work attitude of employees towards teachers and students, and the hygiene and safety of the workplace.
(2) transparent management
A. transparent student dining expenses: cost accounting is conducted every day and summarized once a week.
B. transparent assessment of canteen staff: publish scores.
C transparent raw materials in food warehouse: use transparent plastic boxes to store raw materials so that all foods can be seen at a glance.
5、? Self-discipline? Always instill in everyone to do things in a prescribed way, so that every canteen staff can actively create a workplace with good habits and get rid of bad habits.