1. Objective: To further improve the company's various management systems; Lay a foundation for the company's sustainable development and growth; Ensure the health of diners and prevent diseases from entering the mouth.

2. Scope of application: unified purchasing department, kitchen management department and their branch canteens.

Three. Content: 1. Hygienic management of food procurement

1- 1. Purchasing personnel must have certain professional knowledge and identification skills, and master the judgment standards and identification methods of food authenticity and quality.

1-2. All food suppliers must be qualified suppliers after strict evaluation. The basic requirements of qualified suppliers are: complete and valid licenses (business license, hygiene license, tax registration certificate), production technology meeting hygiene requirements, strength and scale meeting the needs of the company, and good reputation. (Re-evaluate suppliers once every six months)

1-3. Pork must be stamped with the quarantine seal of the health and epidemic prevention department. It is forbidden to buy pork that has died of illness or died of unknown causes and unknown sources.

1-4. Aquatic products and livestock must be mainly fresh. If you have to buy frozen products for some reason, you must pass strict inspection before you can buy them. No odor, rot, mildew, certificate. They are under warranty.

1-5. Non-staple food and seasonings must be qualified products of regular manufacturers, and "three noes" products or counterfeit products are not allowed to be purchased.

1-6. Vegetables, fruits and vegetables must provide the relevant inspection certificates of suppliers, especially the inspection reports of pesticide residues. Vegetables, fruits and vegetables with excessive pesticide residues are not allowed to be purchased.

1-7. Rice, flour and edible oil must be products of regular enterprises with "QS" certification.

1-8. The structure of kitchen utensils and tableware and its main raw materials must meet the requirements of catering hygiene, and the product certificate of the manufacturer and the appraisal certificate of the relevant departments shall be issued, otherwise it shall not be purchased without authorization.

1-9. Warehouse personnel should do a good job of goods warehousing inspection. Any goods that do not meet the hygiene and quality requirements are prohibited from warehousing, and fill in the unqualified goods records for reporting and handling.

1- 10. Warehousing items must be classified and properly kept, especially chemical washing items and food raw materials must be stored separately to prevent pollution. Good quality foods that need to be refrigerated must be put into a clean refrigerator immediately, and the temperature of the refrigerator must be appropriate, usually 0-5 degrees.

1- 1 1. The shelf life of raw materials under suitable storage conditions: dry seasoning does not exceed 15 days, grain and oil does not exceed 10 days, fresh goods do not exceed 24 hours, frozen products do not exceed 3 days, vegetables do not exceed 24 hours and roots do not exceed 72 hours;

2. Hygienic management of food cooking.

2- 1. All employees must be in good health, free from trauma and trained in professional skills and knowledge before taking up their posts. (Provide true and valid health certificate before employment and undergo 3-5 days of professional knowledge training) dressing the.

2-2. All ingredients must undergo strict inspection and be confirmed to meet the hygiene requirements before processing. Unqualified food must be reported immediately and further processed.

2-3. Before processing, it should be confirmed that all knives, chopping boards and containers must be clean and hygienic, and cleaned again; If it is found to be unclean, it should be thoroughly cleaned immediately before use.

2-4. Processed meat must be free of blood, dirt and peculiar smell, and its shape meets the requirements.

2-5. Vegetable processing must be carried out in the order of "picking, washing and cutting". "Picking" means first removing the yellow leaves and unused parts of vegetables, and removing sundries and attachments; "Second washing" means washing away the sediment and fertilizer first, then soaking for about half an hour, diluting pesticide residues, killing vegetable insects (adding appropriate amount of salt if necessary), and then washing until it is clean; "Three cuts" means that vegetables are shaped according to the requirements of recipes.

2-6 Processed foods must be placed in a standardized way, and may not be placed directly on the ground or on the table;

2-7. In the cooking process, the chef's action of tasting food must be standardized, and direct contact with food is not allowed.

2-8. Before the food is taken out of the pot, it must be confirmed that the taste is palatable, the raw and cooked food is moderate, and there is no potential safety hazard.

2-9. The food sold must be sealed and cleaned to prevent pollution. At the same time, raw and cooked products are separated, finished products and semi-finished products are separated, and food sundries are separated;

2- 10. Used utensils and containers must be cleaned and placed in a standardized way, and it is not allowed to throw them around at will;

3. Tableware and environmental sanitation management

3- 1. Kitchen utensils must be cleaned immediately after use and placed in a standardized way, especially the chopping board should be disinfected at high temperature.

3-2. Stove, batching table, workbench, vegetable washing pool, dish washing pool, etc. should be cleaned in time after use and kept clean.

3-3. The refrigerator should be cleaned regularly to prevent odor and keep it clean;

3-4. Other equipment, such as meat grinder, meat cutter, river noodle machine, noodle press, oven, etc. , must be cleaned immediately after each use to prevent bacteria, cockroaches, flies, etc.

3-5. All tableware and kitchenware must be disinfected at high temperature and cleaned in place after each use to prevent cross-contamination from endangering health;

3-6. Clean the sanitary corner regularly, and clean the kitchen and dining room once a day and once a week;

3-7. The tables and chairs must be wiped immediately after meals to keep them clean and free from dust and oil stains. The dining room floor is clean and fresh without garbage and water.

3-8. Walls, doors, windows, fans and lamps should be cleaned regularly without cobwebs;

3-9. Leftovers should be transported away in time to ensure that the restaurant has no peculiar smell.

4 personal hygiene habits management

4- 1. Employees must receive health training, maintain good personal hygiene habits, wash their hands frequently, cut their nails frequently, take a bath frequently, change clothes frequently, wash bedding frequently, change work clothes frequently, and maintain a good work style;

4-2. Kitchen staff must wear neat and standard clothes, and it is forbidden to wear slippers and shorts to enter the operation room;

4-3. Abide by national laws and regulations, observe factory rules and regulations and discipline, and accept customer supervision;

4-4. No spitting, no smoking during working hours, no long hair for male employees, no nail polish and lipstick for female employees, no gold and silver jewelry and watches;

4-5. When sharing meals, you must wear neat gloves and masks, and it is forbidden to touch the food surface with your hands or any part of your body;

4-6. Food processors must change their work clothes in the locker room before and after work before entering the kitchen;

4-7. Unclean work clothes (hats) are bagged and cleaned by individuals, and then bagged and brought back;

4-8. Take off work clothes (caps) before going to the toilet, wash hands and disinfect before returning to the workplace, and change back to work clothes;

4-9. Hand trauma, fever and vomiting are not allowed to enter the operating room;

4- 10. Wash hands and disinfect before entering the dining area;

4- 1 1 Loud talk, fighting and running are prohibited in the kitchen;

4- 12 clean area and dining area should prevent sweat dripping;

4- 13. Don't touch your ears, nose and other body parts at will, and don't touch or rely on countertops, floors, walls, columns, etc. During the operation or suspension of the dining area;