Work flow of school canteen 1. Make 1 as early as possible and arrive at work.
At 4:30, the team leader, pastry chef and pastry chef arrive at their posts, change clothes, wash their hands and disinfect before entering the white case room.
2, work content:
At 4:30, dough mixing and fermentation began; At 5:00, steamed buns, steamed buns or snacks will be made, and they will be put into cages at about 6:00. Cakes, oil dumplings, etc. are processed while making; At 7:00, the site cleaning will begin.
3, job requirements
Ensure that pasta and snacks are made according to the predetermined recipe, with good taste and quality;
Stop processing if abnormal phenomena such as deterioration of raw materials are found, and report to the supervisor immediately to ensure food safety;
Balance materials, eliminate waste, take good care of public property and save water and electricity;
Operate all kinds of machinery in strict accordance with regulations to ensure the safety of operation;
After the early production, do a good job of scene hygiene step by step.
Don't be late, leave early and leave the post halfway, and obey the command of the team leader;
Specially arrange the morning for eating noodles or fried rice, and the working hours and work contents will be decided separately;
Don't make noise when working, and handle things with care to reduce noise.
Work flow of school canteen II. Three meals a day 1. Arrive at work
At 6:30, the kitchen workers and waiters arrive at the post, and at 6:50, the chef arrives at the post, changes clothes and disinfects after arriving at the post, and begins to make preparations for breakfast sales and other supplies; Take turns to arrange for breakfast porridge makers to go to work at 6:00.
2, work content:
At 7:00 for breakfast, porridge or soup will be delivered to the restaurant; at 7: 0010, breakfast food such as pasta will be placed; at 7:20, meals will be served on time; at 8:00, the sanitary contract area will be cleaned and porridge buckets, soup buckets, cookers and pastry boxes will be cleaned; and the water and electricity in the restaurant will be turned off.
At lunch 1 1:20, meals will be delivered to the pantry, soup will be delivered at 1 1:30, food will be delivered at1:40,1:0.
Dinner will be delivered to the pantry at 0/7: 00/kloc-,soup will be delivered at 0/7:/kloc-,food will be delivered at 0/7: 20/kloc-,meals will be served at 0/7: 30/kloc-and cleaning will be started at 0/8: 00.
3, job requirements:
No one is allowed to leave his post during meal time.
Strictly implement the work and rest schedule, order the dishes in sequence within the specified time, assist the life teacher to prepare meals for primary school students 10 minutes before eating, and open the restaurant door on time when the dining bell rings.
Carefully check the tableware before eating to ensure cleanliness and hygiene.
Under any circumstances, you are not allowed to touch food directly with your hands or non-special tableware. You are not allowed to talk to the dish basin or food, and you are not allowed to make a loud noise in the restaurant.
It is strictly forbidden to bring people to the restaurant for dinner without authorization.
The service staff shall not leave the restaurant under any excuse during the student meal.
Wear clean overalls, hats and masks, and scrub your hands with soap before meals.
The dish container must be cleaned thoroughly and disinfected once a day.
After dinner, clean the contract area before coming off work, turn off the water and electricity, and close the doors and windows.
Work flow of school canteen III. Rough machining 1, arriving at work
At 8:00 after breakfast, the kitchen workers and chefs arrive at their posts; Arrive at work at 0/5: 30pm/kloc-.
2, work content:
Washing vegetables, choosing vegetables, cutting vegetables, sanitation and chores are arranged by the chef.
The content of the work is picking and cutting vegetables, cleaning all kinds of vegetables, meat dishes and aquatic products.
3, job requirements:
All meat and vegetables must be washed, picked, cut and washed in order to ensure that there is no sediment and debris after washing.
Washing and processing food requires quality inspection, and foods that are spoiled, toxic and harmful, and have abnormal smells are not processed.
Perishable foods such as meat and aquatic products, and pots and pans for holding vegetables are strictly prohibited from being placed on the ground.
Food containers and cleaning must be separated from meat and vegetables, washed and disinfected in time after use.
After meat cleaning, there is no blood, dirt and hair, and fish has no scales, gills and internal organs.
Staff do not leave long hair, nails, nail polish, finger ring, smoking or making noise during operation, and wear clean work clothes and hats.
After work, clean and wash the workplace and surrounding environment, pool, processing table, tableware, equipment and containers in time, and close the water, electricity, doors and windows.
Non-working personnel are strictly prohibited from entering the workplace.
Work flow of school canteen IV. Cutting and matching and finished product storage 1, arriving at work
In the morning, after breakfast, all personnel will arrive at their posts. 1 1: 10 ends.
In the afternoon, all personnel will be on duty at 15:30, and it will end at 17:00.
2, work content:
Apply for articles, food and spices.
Cutting and finishing of meat and vegetables.
Cooking of meat and vegetables, preparation and production of cold dishes, and storage of finished products.
3, job requirements:
Carefully check the quality of food, and foods that are spoiled, toxic and harmful, and have a strange smell do not match or cook.
Mechanical equipment such as meat grinder should be disassembled and washed clean after each use.
After cleaning or sizing the food to be used, it should be put into the refrigerator in time to keep it fresh.
Always check the working status of all equipment. (such as the temperature of the refrigerator, whether there is any sound or smell, etc.)
Facilities such as knives, chopping boards, rags, pools, containers, refrigerators, etc. should be strictly separated from raw vegetables. Food stored in the refrigerator should not exceed three days to prevent deterioration.
It is strictly forbidden to put the packaging materials into the refrigerator together, and use plastic frames for raw food and stainless steel pots for cooked food.
All food and containers must not be stored on the ground, and attention should be paid to the placement of cooked food and raw food.
Master the amount of the first dish, so as to stir evenly and ensure the taste and nutrition of the dish. All foods must be cooked and cooked thoroughly, and the central temperature should not be lower than 70℃
Control the cooking time, and ensure that the time to eat is not more than 1 hour.
Processed finished dishes or soups should be stored in the food preparation room in time and stamped to prevent secondary pollution. And try and keep samples.
Do a good job of cleaning the pot, the countertop, the pantry and the food rack at any time, and the door of the pantry should be closed as you go.
Wear clean work clothes and hats during working hours, wash your hands frequently, and do not smoke or make loud noises.
Non-staff members are strictly prohibited from entering the playground, so as to close the door, turn off the water and electricity.
After work, clean the environmental facilities in the workplace thoroughly, seal the furnace in time, and close the doors and windows.
Work flow of school canteen V. Cooking porridge and steaming rice 1, arriving at work
Personnel arrive at work at 4:30 a.m. and finish at 7:00 a.m.
Personnel arrive at work at 8:00 a.m. and end at 1 1:20.
In the afternoon 15:30, the personnel will arrive at the post, and it will end at 17:00.
2, work content:
Morning: cook porridge, start the steamer, load the bucket, wash the lunch box, and clean up the site.
Morning: 8:00 to 8:40 to collect rice, transport it to the steaming room and wash rice.
From 8:40 to 9:30, the box is filled with water, and the steamer is closed.
From 9:30 to 10:30, send air and pressurize it to 1 1:00, decompress and unpack it and deliver it to the restaurant.
12:00 Collect tableware and soak it in the pool.
In the afternoon: 15:30, rice is washed, and 16:00 is sent to the steamed rice room for packing and adding water.
16: 10 send gas and pressurize it to 16:50 for decompression.
17:00, unpacking and delivering to the pantry.
18:00, we began to recycle lunch boxes and soak them in the pool.
3, job requirements
The hardness of rice should be moderate, the concentration of porridge should be suitable, and it should not be raw.
Take good care of public property and pay attention to saving water and electricity.
Do a good job of hygiene and cleaning in the workplace in time.
Grasp the time of sending rice and porridge, and ensure the temperature of porridge.
Rice with spoilage or abnormal gas or excessive impurities cannot be used.
Work in strict accordance with the prescribed procedures to prevent gas, electricity, machinery and other injuries.