2. "Four Segregations" shall be implemented in food storage: raw and cooked, finished and semi-finished products, food and miscellaneous medicines, and food and natural ice.
3, familiar with "fire, theft, electric shock, traffic accidents, food poisoning" five prevention safety knowledge. Strictly abide by the hotel's safety regulations, so that every customer and employee can have safety in accommodation, catering, entertainment and work.
4. Employees should be vigilant at all times to prevent all incidents that infringe on the personal and property safety of customers, colleagues and hotels. If suspicious personnel or phenomena are found, they should immediately report to their superiors or security personnel. Relevant personnel should observe closely to prevent emergencies. In case of emergency, every employee has the responsibility and obligation to protect the personal and property safety of guests and hotels.
5. Employees must attach great importance to fire prevention and regard fire prevention as the top priority of hotel safety.
6, with (food) implements the "four customs clearance". One wash, two brushes, three flushes and four disinfections (steam or boiled water).
7. Choose safe food. Many foods, such as vegetables and fruits, are at their best in their natural state. Raw food needs to be cleaned. Other foods, such as milk and meat, are safe and unsafe without processing, and can only be eaten after processing. Buy milk, buy sterilized milk instead of raw milk.
8. Cook food thoroughly. Many foods are often contaminated by pathogens, and thorough heating can kill all kinds of pathogens. Remember that the temperature of all parts of food must reach above 70 degrees Celsius. If the cooked chicken is still raw near the bone, please return to the pot until it is completely cooked. Frozen meat, fish, etc. must be completely thawed before cooking.
9. Eat cooked food immediately. When cooked food is cooled to food temperature, microorganisms begin to multiply. The longer the time, the greater the danger. To be on the safe side, please eat freshly cooked food while it is hot.
10, carefully store cooked food. Prepare cooked food in advance or keep leftover food. If it is stored for more than 4 hours, you must remember to put these foods in the ground above 60 degrees Celsius or below 10 degrees Celsius, so as to prevent microorganisms from breeding at a suitable temperature and rapidly multiplying to a pathogenic level.
1 1, thoroughly reheat cooked food. Suitable cooked food storage can only slow down the growth of organisms, but not kill them. Re-heating thoroughly is the best way to resist microorganisms. Note that all parts of the food must reach at least 70 degrees Celsius.
12, avoid contact between raw food and cooked food. Cooked food can be contaminated if it comes into contact with raw food. This cross-contamination may occur when cooked food comes into direct contact with raw poultry, meat and fish, or when it comes into contact with uncleaned chopping boards, knives, containers, etc. Cross-contamination may cause the potential danger of microbial reproduction and oral diseases.
Those who suffer from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder the hygiene of dry food cannot engage in food service.