1. processing group
Processing, sorting and grading vegetables, poultry, aquatic products and other raw materials needed for the day.
2. Cutting and matching group
Cut and match the reserved dishes (such as banquets and group meals). ) and commonly used dishes, and some commonly used raw materials are processed into silk, chips, diced, diced flowers, velvet and so on.
3. Stove group
Prepare all kinds of seasonings needed for cooking and processing, and be responsible for the production of semi-finished products and soup materials.
4. Cold dish group
Prepare cooked food, cut the cold dishes to be used, combine the cold dishes of different colors, and prepare the required ingredients.
5. Dim Sum Group
Prepare the usual snacks, and prepare enough noodles and fillings for the day.
(B) control the quality of dishes
The kitchen should follow the guiding ideology of "based on the needs of the restaurant and centered on the stove" and make delicious dishes in time according to the needs of the guests. The measures taken by catering enterprises to control the quality of dishes mainly include:
1. Chef's quality consciousness
The chef's quality consciousness is very important. Quality awareness can improve the chef's sense of responsibility and work attitude. Therefore, catering enterprises must regularly carry out quality education, so that all kitchen staff can establish the concept of standardization, specialization, learning and innovation.
2. Strengthen inspection: selective inspection by management personnel and inspection by vegetable farmers.
Managers at all levels of catering enterprises should check the quality of dishes at the beginning of meals and solve problems in time. At the same time, the waiter in the restaurant should check the quality of the food when taking it, so as to achieve "five don't take it", that is, don't take it if the quantity is insufficient; Do not take it if the temperature is uncomfortable; If the color is wrong, don't shoot; Don't take all ingredients and ingredients; The container is dirty, damaged or out of specification. Don't let the quality problems of the dishes be exposed to the guests.
3. Establish a complaint feedback system
Once a guest complains about the quality of the food, the restaurant should feedback the problem to the kitchen in time. The kitchen should solve the guest's problems first, but it should analyze the causes of quality problems and put forward solutions to avoid similar problems in the future.
(3) Do a good job in cost accounting and control.
The kitchen should control the catering cost according to the approved gross profit margin, and try to save and reduce waste on the premise of ensuring the interests of guests. Kitchen staff should account for all raw and auxiliary materials and control the cost of the whole production process. Please refer to Chapter 10 for details. Kitchen hygiene is the first criterion to be observed in kitchen production. Kitchen hygiene is to ensure that food is in a safe state in the whole process of selection, production and sales. In order to ensure the safety of products produced in the kitchen, the purchased food raw materials must be pollution-free and pathogen-free, and the food raw materials must be stored under hygienic conditions; The kitchen must meet the hygienic conditions in the food production process; The kitchen environment and equipment are required to be clean, and the kitchen production personnel must be healthy. We should always prevent pollution in sales and provide food to our guests safely and reliably. Therefore, all relevant personnel and managers who come into contact with food must abide by hygiene standards from beginning to end in food production and bear their own responsibilities.
(a) Hygienic control of kitchen environment
1. The following two factors should be considered when choosing a kitchen site: First, pay attention to preventing the surrounding enterprises from polluting the kitchen environment, and try to avoid enterprises that emit "three wastes" (waste water, waste residue and waste gas). Second, the kitchen had better not be located in the basement, because the basement is not conducive to ventilation, lighting, smoke prevention, moisture-proof, and food is also prone to mildew and deterioration.
2. The kitchen should have measures to eliminate harmful insects such as flies, mice and cockroaches and their breeding conditions.
3. The garbage and waste disposal in each kitchen must comply with the hygiene regulations. Outdoor garbage bins should be easy to clean, prevent insects and rats from entering, prevent sewage from leaking, and treat them on time to protect the surrounding environment from odor, insects and bacteria pollution. The trash can (box) in the kitchen must have a cover and have enough capacity to hold garbage. It must be bagged and managed according to hygiene requirements, and cleaned up in time. The inside and outside of buckets and boxes should be cleaned with hot water and detergent. This work should be arranged at an appropriate time.
4. The sanitary requirements of the kitchen floor, walls, sewers and equipment are described in detail.
(2) Hygienic control of kitchen operation area
1. Stove operation
(1) Thoroughly clean the wok, spoon, strainer, dishcloth and other items before meals every day, and check whether the seasoning pot has deteriorated after stewing. Change the starch frequently. The oil bowl should be filtered once a day, and new oil and old oil (oil with dark yellow or black color after long-term use) should be stored separately; Do not put too much soy sauce, vinegar, cooking wine and other seasoning cans at one time, but add them frequently to prevent deterioration and volatilization. Salt, sugar, monosodium glutamate, etc. Moisture and pollution should be prevented, and the seasoning container should be covered after meals.
(2) Under the premise of meeting the requirements of cooking, food raw materials should be fully burned and cooked to prevent external cooking and internal production, and the purpose of killing bacteria cannot be achieved.
(3) Cutting, blending and cooking should be carried out in a double-disk system. Use special plates and bowls for side dishes. After the raw materials are put into the pot, they should be taken out in time and replaced with sterilized dishes and cooked dishes.
When cooking, taste with a small bowl and spoon, and don't pour the remaining juice into the pot after tasting. When tasting with a spoon, the spoon must be cleaned before use.
(4) After the business is over, clean the utensils, put them in place, clean the soup pot and wash the seasoning.
Wipe the oil and dirt on the surface of the range hood and kitchen with detergent every day to be hygienic, smooth and oil-free. Clean up the leftovers in the oven and steamer, remove the oil stains from the baking tray and drain all the water in the steamer.
2. pantry
(1) Clean the refrigerator thoroughly before meals every day to check whether the raw materials are deteriorated.
(2) Cutters, chopping boards, dishcloths, side dishes and other utensils should be cleaned, so that there is no stain or peculiar smell.
(3) Ingredients and small materials should be dressed separately and placed neatly, and the basin of ingredients should be replaced regularly. Food raw materials that need to be refrigerated and kept fresh should be put in the corresponding refrigerator.
(4) When opening a can, clean the surface of the can first, and then open it with a special bottle opener. Do not use other tools to prevent metal or glass fragments from falling into it. Broken glass cans are not edible.
(5) In the process of side dishes, always pay attention to the freshness and hygiene of food raw materials, carefully side dishes and strictly control.
(6) After the business is over, all kinds of utensils should be cleaned and put in place in time, and the remaining food raw materials should be stored separately according to different storage requirements.
3. Cold dish room
(1) The cold dish room should be equipped with special personnel, special tools, special refrigerators and ultraviolet disinfection equipment. Fly-proof and dust-proof equipment should be in good condition.
(2) Clean the refrigerator every day, pay attention to the hygienic condition of food, and separate raw and cooked food.
(3) Cutters, chopping boards, rags, tableware and other utensils should be thoroughly cleaned and disinfected before use. Wipe the dish cloth frequently, and do not use more than one cloth to avoid cross-contamination.
(4) Strict operating procedures should be followed, so that the knives, chopping boards, containers and rags of raw and cooked foods are strictly separated and cannot be mixed. Especially when making cold salad and cold meat dishes, special tools must be used after disinfection to prevent cross-contamination. Conditional kitchen
(5) Employees should wear masks when cutting cold dishes.
(6) After the business is over, all kinds of sauces and food raw materials should be stored in the corresponding refrigerator, the utensils should be thoroughly cleaned and put in place, and the workbench should be kept clean, bright and free of oil. Some mechanical equipment, such as slicers, should be disassembled and cleaned to thoroughly remove food residues to prevent mechanical damage and equipment pollution.
4. Snack room
(1) Ensure the freshness and hygiene of all kinds of raw materials and fillings, and check your refrigerator regularly.
(2) Knives, chopping boards and flour boxes should be kept clean, rags should be white, and molds and flour sticks of various colors should be washed with them, so as to prevent residues such as flour and grease from corrupting, affecting service life and polluting food.
(3) After the business is over, clean up all kinds of appliances and put them back. Drain all the water in the steamer, take out the remaining food, wipe off all the oil and water with a clean cloth, and remove the grease dripping into the bottom of the steamer. Turn off the power in the oven and take out the leftover food. Clean the baking tray and dry it. Clean the seasoning and utensils on the surface of the stove, and clean the surface of the stove and the range hood. Various fillings and raw materials are stored in the refrigerator according to different storage requirements.
5. Rough machining room
(1) Cutters, chopping boards, countertops and rags should be kept clean, and materials and garbage in thawing tanks and washing tanks should be removed in time to prevent blockage.
(2) All kinds of food raw materials purchased should be processed separately according to different requirements. For easily deteriorated raw materials, the processing time and exposure time to high temperature should be shortened as much as possible. For the thawing of raw materials, first, the correct method should be adopted; second, the raw materials of various foods should be thawed separately, and must not be thawed together. The processed raw materials should be packaged separately, sealed with plastic wrap and put into the corresponding cold storage for later use.
(3) After the food raw materials are put into the cold storage, they should be classified and placed on different food shelves for easy access. Cold storage should promptly remove the dirty surface and accumulated water on the ground, regularly arrange food shelves, and food should not be stored beyond the time limit. Generally speaking, raw materials that need to be taken on the same day should be stored in the cold storage (2℃ ~ 5℃) for no more than 24 hours. Raw materials that need to be stored for a long time should be marked and stored in the freezer (-18℃ ~-23℃). When taking raw materials, we should follow the principle of "save them first and then use them", and we can't take them at will.
(4) After using various food machinery, such as bone saw, chipper, meat grinder, peeler, etc. Food residues should be removed in time to make them in the best use.
(3) Hygienic control of kitchen staff
1. The kitchen staff must hold a health certificate to work.
2. At ordinary times, we should develop good hygiene habits of frequent bathing, haircut, washing hands, cutting nails and changing clothes, and wear clean work clothes when going to work.
3. Avoid the following bad behaviors in kitchen production:
(1) I like to touch my hair and pick my ears at work;
(2) Put your hands in your pants pocket;
(three) spitting and throwing cigarette butts;
(4) Do not wash your hands when touching coins and other things during working hours;
5] Eat and take food directly by hand;
[6] chewing gum, etc.
(7) Wipe hands and face with apron as towel;
Wear slippers or sandals without heels or toes to work;
Levies wear vests or work with bare hands;
⑽ Wipe the plate or bowl with a dirty rag;
⑾ Speak loudly, cough or sneeze at the food;
⑿ Don't wash your hands after urinating;
[13] Running around in overalls;
[14] Dip your finger in the gravy of this dish and have a taste.
(4) Health control of other links
1. The buyer must be responsible for the purchased items. Ensure that food raw materials are in a good hygienic state, free from corruption, pollution and other infections. Food sources must meet the relevant hygiene standards and requirements. It is forbidden to buy and use any canned, bagged or sealed food that has not been processed by formal food processing institutions. It is also forbidden to buy food without trademark, manufacturer and production date.
2. Establish a strict acceptance system, designate a special person to be responsible for the acceptance, reject the raw materials that do not meet the hygiene requirements, and investigate the responsibility of the procurement personnel.
3. Reasonable storage to ensure the quality of raw materials. The hygiene of the storage room should be "four diligence" (that is, diligent cleaning, diligent inspection, diligent sorting and diligent drying); "five noes" (that is, no insects, flies, rats, cockroaches, cobwebs, dust and sewage); Separate the two (raw and cooked, dry and wet) to prevent pollution.
4. The kitchen staff shall not use or process the deteriorated food raw materials, and strictly abide by the hygiene requirements when cooking to ensure the quality of dishes.
5. Raw material processing sites should be isolated from production and sales sites to prevent cross-contamination.
6. Utensils, tableware and cookers must be strictly disinfected. It is required to achieve "one scraping, two washing, three flushing, four disinfection and five cleaning". Scraping is scraping off leftovers; The second washing is to wash off oil stains with detergent; Rinse with clear water for the third time; Disinfection is disinfection with boiling water, steam, electronic disinfection box or medicine; Five cleaning refers to dust prevention and pollution prevention.
7. Others are not allowed to enter the kitchen.
(5) Responsibilities of health management
1. Really implement the health responsibility system to ensure the health of all levels. Managers often carry out inspection and supervision and deal with violations of health laws and regulations in a timely manner.
2. Handle the relationship between health work and production and operation profits.
3. Strengthen health monitoring means and give full play to the role of food laboratories.
4. Carry out health training, learn national health laws and regulations, carry out professional ethics education, enhance health awareness, and conduct pre-job health training for new employees. Only those who pass the exam can officially take up their posts. The so-called safety refers to avoiding any accidents that are harmful to enterprises, guests and employees. Accidents are generally caused by carelessness, and accidents are often unpredictable and unpredictable. Implementing safety measures and having safety awareness can reduce or avoid accidents. Therefore, managers and employees must realize that they should strive to abide by the safety operation rules and have the obligation to maintain safety.
(A) the purpose of safety management
The purpose of kitchen safety management is to eliminate unsafe factors, eliminate hidden dangers of accidents, and protect the personal safety of employees and the property of enterprises and kitchens from loss. The unsafe factors in the kitchen mainly come from two aspects: subjectively, employees are paralyzed, violate the safety operation rules and have chaotic management; Objectively, the working environment of the kitchen itself is poor, and the equipment and electrical appliances are complex and concentrated, which leads to frequent kitchen accidents. In view of the above situation, when strengthening safety management, we should mainly start from the following aspects:
(1) Strengthen safety knowledge training for employees, overcome subjective paralysis and strengthen safety awareness. Untrained employees are not allowed to operate at their posts.
(2) Establish and improve various safety systems, and institutionalize and program various safety measures. In particular, it is necessary to establish a fire safety system, so that there are rules to follow and the responsibility lies with people.
(3) Maintain the environmental sanitation of the work area and ensure that the equipment is in the best running state. All kinds of kitchen equipment adopt scientific management methods such as positioning management to ensure the standardization and scientificity of working procedures.
(B) the main task of kitchen safety management
The task of kitchen safety management is to implement the safety supervision and inspection mechanism. Through careful supervision and inspection, employees can form the habit of safe operation, ensure the correct operation of kitchen equipment and facilities and avoid accidents. Safety inspection can focus on two aspects: kitchen safety operation procedures and kitchen equipment.
(3) Prevention of common accidents
Common accidents in the kitchen include cuts, falls, bumps, sprains, burns, electric shocks, theft, fires and so on.
1. incision
Mainly due to improper or incorrect use of knives and electrical appliances. Preventive measures include:
(1) When using various tools, pay attention and use correct methods.
2 All cutting tools, such as knives, should be kept sharp. In practical work, a blunt knife is more likely to hurt your hand.
(3) During operation, the knife is not allowed to point to the east and draw the west. You are not allowed to place a knife at will, and you can't shake your arm when you walk with a knife, so as not to hurt others with the knife edge.
(4) Don't put the knife on the edge of the workbench or chopping block, so as not to slip and hit your feet when shaking; Once you find a tool dropped, don't pick it up by hand.
5] When cleaning the knives, do them one by one. Never immerse the knife in the washing pool filled with water.
No playing with knives.
[6] Don't start the mechanical device at will until you learn to use it.
Once you are using dangerous equipment (meat grinder or blender), you must first find out whether the equipment is in place.
⑻ When cleaning the equipment, cut off the power supply first and then clean it. Be extra careful when cleaning the sharp blade. When cleaning, fold the rag to a certain thickness and wipe it from the inside out.
(9) If there are broken glassware and ceramics in the kitchen, dispose of them with a broom in time, instead of picking them up by hand.
⑽ If there are exposed iron angles, thread ends and nails in the work area, they should be knocked off or removed in time to avoid scratching people.
2. Falls and bruises
Due to the wet and greasy kitchen floor, narrow walking passage and heavy cargo handling, it is very easy to cause falls and bruises. Preventive measures include:
(1) The working area and surrounding ground should be kept clean and dry. Oil, soup and water spilled on the ground should be wiped off immediately, especially in the operating area of the stove.
(2) Chef work shoes should have anti-skid performance, and should not wear thin shoes, shoes with broken soles, high heels, slippers and sandals. Don't expose the toes and heels of the shoes you usually wear, and tie your shoelaces.
(3) There should be no obstacles in all passages and work areas, and drawers and doors of cabinets should not be opened.
(4) Don't put heavy boxes, boxes or bricks where they may fall and hurt people.
5] The kitchen staff should make clear the walking route back and forth, and try to avoid cross-collision.
[6] When taking high objects, special ladders should be used, and cartons or chairs should be used instead of unsafe ones. Overweight items can't be put on high places.
wrench
Sprain is also a common accident in the kitchen. Most of them are caused by carrying overweight goods or improper handling methods. Specific preventive measures are:
(1) Before carrying heavy objects, estimate whether you can move them. If you can't move them, you should ask someone for help or use carrying tools. Never force or bluff.
(2) When lifting heavy objects, the back should be straight, the knees should be bent, supported by leg strength, not by back strength.
(3) When lifting weights, lift it slowly, so that the lifted object is close to the body, and don't lift it suddenly and violently.
(4) When lifting heavy objects, you can move your steps in small steps when necessary, and it is best not to twist your body to avoid hurting your waist.
5] Be careful when handling, so as not to crush or crush your hands.
[6] Use overweight equipment or handling tools as much as possible.
Burns and scalds
Burns and scalds are mainly caused by employees not paying attention to protection when contacting high-temperature food or equipment and appliances. The main preventive measures are as follows:
(1) Sufficient space should be left around baking, burning, steaming, boiling and other equipment to avoid scalding due to crowded space.
⑵ When taking baking pans, iron pots or other tools with high temperature, put a thick rag on your hand. Meanwhile, your hands should be clean.
(3) no greasy, in case of slipping. Remove hot baking pans, iron pots and other tools to cool down in time, and do not place them at will.
(4) When using the oil pan or frying pan, especially when the oil temperature is high, there should be no water dripping into the oil pan, otherwise the hot oil will splash and easily burn people. After the hot oil is cooled, it should be placed separately and equipped with certain signs.
5] When taking food from the steamer, first close the air valve, open the lid of the steamer, and then take it with a rag to prevent scalding by hot steam.
[6] When using heating equipment such as oven and steamer, it is necessary to avoid the human body being too close to the furnace body or stove body.
Once operating on the stove, pay attention to the placement of instruments. If the wok, spoon, colander, iron chopsticks and other utensils are improperly placed, it is easy to be burned by the flame on the stove, which is easy to cause burns.
Being cooking dishes, to correctly grasp the oil temperature and operating procedures, to prevent the oil temperature is too high, too much input of raw materials, oil spilled into the furnace along the flame, causing burns.
(9) When leaving the hot oil pan or cauldron, loudly remind other employees to pay attention to or avoid, and don't collide.
⑽ When cleaning the heating equipment, it should be cooled before proceeding.
⑾ It is forbidden to play in the stove and heat source area.
5. Electric burns
It is mainly caused by employees' violation of safety operation procedures or equipment failure. The main preventive measures are as follows:
(1) Before using mechanical and electrical equipment, you must first understand its safety operation procedures and operate according to them. Do not understand the equipment operation procedures, and do not operate illegally.
⑵ If any abnormal phenomena such as smoke, burnt smell and electric spark are found during the use of the equipment, it shall be stopped immediately, declared for maintenance, and it is not allowed to continue to use it forcibly.
(3) The kitchen staff shall not dismantle or replace the parts and circuits in the equipment at will.
(4) Cut off the power supply before cleaning the equipment. When your hands are stained with oil or water, try not to touch the power plug, switch and other parts to prevent electric shock.
(4) Kitchen safety
The main targets of kitchen theft are: first, food warehouses, and second, high-grade tableware. In order to prevent theft, it is necessary to strengthen security measures.
1. defensive measures for food warehouses
(1) Hang warning signs
(2) Environmental protection of warehouses
(3) Management of warehouse keys
2. defensive measures in the kitchen
(1) The staff in each kitchen work area should check and tidy up the cookers in this work area before coming off work, and some more expensive utensils must be put in the cupboard and locked for safekeeping.
(2) The remaining food raw materials, especially precious food raw materials, must be properly placed after supply. Put those that need refrigeration in the refrigerator and those that don't need refrigeration in the small warehouse. The keys to the warehouse and refrigerator are kept by special personnel.
(3) The keys of each part of the kitchen shall be kept by the hotel security department after work, and kept by the security guard in the safe. When the kitchen staff comes to work the next day, they will sign in the security department to get the key.
(4) Strengthen the supervision of the doorman. Strengthen mutual supervision in the kitchen, report problems in time, investigate and deal with them in time, never hide accidents and put an end to future troubles.
(5) Fire safety
The main causes of kitchen fires are: fire of electrical appliances, fire of cooking, fire of smoking, fire of pipes, fire of heating equipment and other human factors. In order to avoid fire, the following preventive measures should be taken:
1. The use and operation of all kinds of electrical equipment in the kitchen must formulate safety operation rules and strictly implement them.
2. The installation and use of all kinds of electrical equipment in the kitchen must meet the requirements of fire safety, and it is forbidden to operate wildly. All kinds of electrical appliances should be well insulated, the joints should be firm and there should be strict safety devices.
3. Flammable and explosive articles are not allowed to be piled up near the gas pipeline and various stoves in the kitchen. The distance between the gas tank and the burner and other four fire sources should not be less than1.5m. ..
5. All kinds of stoves and gas tanks should be repaired and maintained by special personnel. Even if the gas in the liquefied petroleum gas tank is used up, the water in the tank should not be dumped indiscriminately, otherwise it will easily cause fire and environmental pollution. Therefore, when using liquefied petroleum gas, full-time personnel should be responsible for opening and closing valves and taking gas.
6. The stove should be kept clean, and the fume hood should be scrubbed and maintained regularly to ensure the normal operation of the equipment.
7. When frying various foods in the kitchen, the temperature of the oil pan and oven should be properly controlled, and the oil in the oil pan should not exceed the maximum capacity.
8. The staff who are using the fire source shall not leave their posts at will, and shall not be careless to prevent accidents.
9. The kitchen work before coming off work, each post should have someone who is responsible for closing the energy valve and switch, and is responsible for checking whether the fire has been completely extinguished.
10. In general, bottled liquefied petroleum gas should not be used in floor-standing kitchens. The gas pipeline should also be introduced separately from the outside and should not pass through the guest room or other rooms.
1 1. Fire fighting equipment should be stored in a fixed location.