1 Hygienic requirements for procurement, transportation and storage
1. 1 To purchase stewed cooked food, the relevant food safety and quality management personnel shall be organized to conduct on-the-spot investigation on the production enterprises, select the production enterprises with legal qualifications and a certain scale, sign a food safety agreement with them, and obtain a hygiene license. The actual production situation of production enterprises is not checked regularly.
1.2 The purchased cooked food and lo mei must be packaged in a finalized package or a special closed container that meets the hygiene requirements, and transported by a special vehicle.
1.3 when purchasing cooked food and lo mei, the quantity of purchase should be determined according to the daily sales volume, so as to achieve "ordering by sales"
1.4 When the store receives the goods, each batch of non-shaped packaged products should obtain the "Shanghai Cooked Food Delivery Note" and the product inspection certificate (if the shelf life is shorter than the inspection cycle, it can be inspected and delivered from the factory); Obtain product inspection certificate for shaped packaging products. Check and accept the means of transport, packaging date and products, and make records at the same time.
1.5 After the stock is purchased, the cooked food with non-shaped packaging should be stored below 10℃ or above 55℃ to prevent deterioration and secondary pollution.
1.6 Cooked food and lo mei stored in the cold storage should be classified and shelved, and placed on food shelves according to production units and varieties.
2 Hygienic requirements of places and facilities
2. 1 The surrounding environment of the cooked food pot-stewed sales place should be clean and tidy, and keep a distance of 10 meter or more from raw food and non-food.
2.2 The sales of cooked food and lo mei should be carried out within the approved area, and it is not allowed to move out of the approved business premises without authorization.
2.3 The seller of cooked food with pot-stewed taste should be equipped with sanitary facilities such as refrigeration (heat preservation), fly prevention, dust prevention, cleaning and disinfection of tools and containers, and temporary storage containers for wastes.
2.4 The processing and sales places of cooked lo-mei should be equipped with flowing water sources, washing pools and sewers that meet the hygiene requirements.
2.5 For the processing of cooked food with braised taste, there should be a special place for storing, sorting, cleaning and processing raw materials suitable for the product variety and quantity, and the equipment layout and technological process are reasonable to prevent cross-contamination.
3 Special room (cabinet) hygiene requirements
3. 1 For the sale of cooked food with non-shaped packaging and braised taste, there should be a sales room of not less than 6 square meters, and a flowing water source and a secondary dressing room.
3.2 The walls and floors of the special room should be made of materials that are easy to clean, and the special room should be equipped with air conditioners, ultraviolet sterilization lamps, running water (purified water) devices, refrigerators, fly-proof and dust-proof facilities, cleaning and disinfection facilities and thermometers. Air disinfection should be carried out regularly every day in the special room, and the temperature in the special room should be lower than 25℃.
3.3 For those who sell cooked food with stereotyped packaging and braised taste, an open refrigerator can be used; Sales of their own simple packaging and non-fixed packaging cooked food halogen, should use a special closed refrigerator or heat preservation cabinet.
3.4 The temperature of refrigerator should be lower than 10℃, and the temperature of heat preservation cabinet should be higher than 55℃. Cold storage (heat preservation) cabinets should be equipped with temperature indicating devices.
4 Health requirements of employees
4. 1 Employees shall obtain health check-up certificates and food hygiene training certificates before taking up their posts.
4.2 Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the sales and processing of cooked braised food.
4.3 Employees should wear clean work clothes and hats when working, and their hair should be neatly combed and placed in the hat, without long nails, nail polish or exposed ornaments. Wash your hands, disinfect and wear a mask before entering the special room, and clean and disinfect your hands at least once an hour. When selling cooked food with braised taste, special tools and appliances that have been disinfected shall be used.
5 Hygienic requirements for sales and processing
5. 1 Tools and containers that come into contact with food should be cleaned and properly kept after use; Contact with the cooked food, there should be obvious signs, strict disinfection before use; Sales tools should be placed in a fixed place, not directly on the cooked food, and disinfected at least once an hour.
5.2 Processing operations such as changing knives and repackaging shall be carried out in the special room. Non-specialist staff are not allowed to enter the specialist room without authorization. Tools and containers not used in the special room shall not be put into the special room.
5.3 The following main contents shall be marked on the simple packaging of products or in a prominent position in the sales cabinet for the savory cooked food in non-shaped packaging (including imported, self-made, repackaged and repackaged cooked food):
5.3. 1 product name;
5.3.2 Production, processing, sub-packaging or, and knife changing units;
5.3.3 Date of production (external mining) and date and time of processing, sub-packaging or, and tool changing;
5.3.4 Shelf life (the braised taste of cooked food is expressed in hours, and the braised taste of other cooked food is expressed in dates);
5.3.5 Preservation conditions, packaging specifications, etc.
5.4 After repackaging, the lo mei of cooked food should be marked with the above contents in time.
5.5 The contents of the label of the lo-mei cooked food in the shaped package shall conform to the relevant provisions of GB 77 18 "General Rules for Labeling in prepackaged foods".
5.6 Delicious cooked food that needs to be refrigerated or kept warm for sale shall not be placed outside the special room or counter.
5.7 The longest shelf life of various cooked foods is as follows:
5.7. 1 The cooked food with the changed knife is marinated for 4 hours;
5.7.2 The lo mei of other cooked food in bulk is the same day;
5.7.3 The pot-stewed taste of cooked food in shaped packaging shall be determined by the manufacturer.
5.8 Delicious cooked food should be sold within the quality guarantee period. Delicious cooked food that exceeds the quality guarantee period shall not be sold, and the date (time) of production, processing, sub-packaging and knife change shall not be changed by itself.
5.9 Delicious cooked food that exceeds the quality guarantee period shall be destroyed in the business premises by destructive treatment such as mashing and dyeing, and shall not be returned or exchanged.
6 disinfection requirements
6. 1 Specialized personnel shall be responsible for preparing disinfectant for tools, containers and personnel.
6.2 See the annex for the preparation concentration and use requirements of disinfectant.
7 file requirements
7. 1 Purchase account: record the name, manufacturer, production date (batch number), purchase date, shelf life, purchase quantity, transportation and packaging, product quality and other information of the purchased cooked food.
7.2 Sales account: record in detail the name, manufacturer, production date (batch number) and sales quantity of cooked food and lo mei sold every day.
7.3 Processing account: A processing account shall be established for the cooked food with braised taste, and the name, processing time and processing quantity of the cooked food processed daily shall be recorded in detail.
7.4 Sub-packaging account: record the name, production date (batch number), sub-packaging date and time, and sub-packaging quantity of sub-packaged cooked food.
7.5 Destruction account: record in detail the name, manufacturer, production date (batch number), destruction quantity, destruction method and destruction personnel of cooked food and lo mei destroyed every day.
7.6 Check the account: record in detail the daily implementation of this specification by various departments.
7.7 Conditional supermarkets (stores) should record the above file information electronically.
8 enterprise management requirements
8. 1 The headquarters of the supermarket (store) management company must set up an independent food safety management organization suitable for the operating conditions, be equipped with full-time management personnel, establish relevant management systems, form a complete and effective food safety monitoring system, and be responsible for its own internal management.
8.2 The food safety management organization at the headquarters of the company shall review the qualifications of the enterprises that provide cooked food and braised food to the company, and conduct irregular field visits on their production capacity, sanitary conditions and product quality.
8.3 The food safety management agency of the company headquarters shall train the managers and employees of its stores in the Food Hygiene Law of the People's Republic of China and other relevant laws, regulations and rules as well as the requirements of this specification, and inspect their implementation. Check at least once a month.
8.4 Supermarket (store) stores must set up store food safety management institutions suitable for their operating conditions, be equipped with full-time or part-time management personnel, establish relevant management systems, and be responsible for their own management.
8.5 The food safety management organization of the store shall train the relevant employees in the store about the Food Hygiene Law of the People's Republic of China and other relevant laws, regulations and rules as well as the requirements of this specification, and inspect their implementation. Check at least once a day.
8.6 The food safety management organization of the company headquarters and stores shall report the inspection and inspection of the cooked food and lo-fi suppliers, stores and personnel directly to the company headquarters and store leaders respectively, and immediately ask the relevant responsible departments and personnel to correct or deal with the problems found in the inspection and inspection, stop the supply of the cooked food and lo-fi suppliers with serious circumstances, and report to the local food and drug supervision department.
9 others
9. 1 Other cooked food braised taste sales units can refer to this specification.
9.2 This specification shall be tried out as of the date of promulgation.
attachment
Configuration and replacement of disinfection solution for sale and processing of cooked food pot-stewed.
First, commonly used disinfectants
(1) Chlorine-containing disinfection drugs: At present, calcium hypochlorite (bleaching powder essence) and sodium dichloroisocyanurate (Youchlorojing) are commonly used, which can be used for immersion disinfection of environment, operation desk, equipment, tableware, tools and hands.
The concentration of various chlorine-containing disinfection drugs should generally contain more than 250mg and L (also called 250ppm) of available chlorine. For example, each bleaching powder tablet containing 0.25g of available chlorine is used to prepare disinfectant:
1, add 1 kg of clean water to the special disinfection container.
2. Crush 1 bleaching powder concentrate and add it into water.
3. Stir until the tablets are fully dissolved.
If the medicine is effervescent tablet, it can be directly added into water for dissolution.
(2) Iodophor: 0.3-0.5% iodophor can be used for hand immersion disinfection.
(3) Disinfection with new cleanness: 0. 1% new cleanness and disinfection can be used for hand immersion disinfection.
(4) Ethanol: 75% ethanol can be used for wiping and disinfecting hands or operating tables, equipment and tools.
Second, the use of chemical disinfectants disinfection matters needing attention
(a) the disinfectant used should be stored within the quality guarantee period and at the specified temperature.
(two) in strict accordance with the provisions of the concentration of preparation, solid disinfectant should be fully dissolved.
(3) The prepared disinfectant should be replaced regularly, usually every 4 hours.
(4) Measure the concentration of disinfectant regularly when using, and replace it immediately if the concentration is lower than the requirement.
(5) Ensure the disinfection time. Disinfection of general tools and containers should take more than 5 minutes; Employees' hands should be soaked in disinfectant aqueous solution for 20-30 seconds, or fully rubbed for 20-30 seconds after applying disinfectant.
(six) should make the disinfection items completely immersed in disinfectant.
(7) Tools, containers and employees' hands should be washed before disinfection, so as to avoid grease stains from affecting the disinfection effect.
(eight) after disinfection, rinse the disinfectant with clean water.