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Requirements: Rules and regulations to ensure food safety.
Rules and regulations to ensure food safety

A, food raw materials procurement certificate system

1. Require buyers to study relevant laws and regulations carefully, and be familiar with and master the requirements for obtaining evidence for purchasing food raw materials.

2. When purchasing food (including finished food, raw materials and food additives, food containers and packaging materials, tools and equipment for food), it is necessary to obtain the product inspection certificate and test sheet from the supplier in accordance with the relevant provisions of the state, and conduct inspection in accordance with the relevant hygiene standards.

3. The inspection certificate obtained shall be properly kept by the buyer for inspection.

4. Do not purchase foods and raw materials that are corrupt, adulterated, moldy, poisonous and stale, and foods that have no place of origin, no factory name, no production date and shelf life, or unclear labels that exceed the shelf life.

5. No food supplied by food producers and operators without hygiene license shall be purchased.

6. Purchasing dairy products, meat products, aquatic products, edible oils, condiments, alcohol, cold drinks, food additives and other foods that should be certified according to the provisions of the administrative department of health shall be strictly certified. Raw meat birds shall obtain quarantine certificates from veterinary departments, and imported food and its raw materials shall obtain quarantine certificates issued by port health supervision departments.

7, inspectors in the acceptance of food, to check the acceptance of food oil inspection certificate, and make records.

Second, the catering industry warehouse management system

1. Food and its raw materials cannot be stored with non-food and harmful stains.

2, all kinds of food and its raw materials should be classified, separate neatly.

3, all kinds of food and its raw materials should be 65438 00 cm from the ground and 65438 05 cm from the wall and stored in containers or shelves.

4. Bulk food should be packed in containers, sealed and labeled.

5, warehouse should be ventilated, moistureproof, anticorrosive, keep indoor dry and clean.

6, warehouse door, window rat prevention facilities often check, to ensure that the function is in good condition.

7, there are people who are responsible for warehouse management, and establish and improve the procurement, acceptance, distribution registration management system.

8. Always check the food and its raw materials in the warehouse, find expired and deteriorated food and its raw materials, and clean them up.

Third, the food storage system

1, the grain warehouse must be kept dry, free from rain and water, prevent rats and mildew, and strictly control the inventory.

2. The vegetables you buy must be eaten on the same day, not the next day. Vegetables must be spread on the shelf after they are bought back to prevent boredom.

3, food in accordance with the principle of first in first out, raw and cooked separately stored, and clearly marked.

4. Fish, eggs and poultry should be stored in the refrigerator after purchase, except for eating, and the freezing period should not exceed three days.

5. Don't buy too much seasoning such as oil sauce at a time. Pay attention to the shelf life and store it in a cool and dry place. Each sample food must be kept in the refrigerator for more than 24 hours.

Four, the use and management system of food additives

1, the use of food additives must comply with the provisions of GB2760 "Hygienic Standards for the Use of Food Additives" and hygiene management measures, and food additives that do not meet the hygiene standards and hygiene management measures shall not be used.

2. The purchase of food additives must obtain a copy of the hygiene license and product inspection certificate, and the import of food additives should obtain a hygiene certificate issued by the port food hygiene supervision institution.

3. The use of food additives must conform to the varieties specified in GB2760 "Hygienic Standard for the Use of Food Additives" or the list published by the Ministry of Health, as well as their scope of use and dosage. Do not arbitrarily expand the scope of use and dosage.

4. Food additives that are unapproved, contaminated or deteriorated and exceed the shelf life shall not be used.

5. Food additives shall not be used to cover up corruption, deterioration, doping, adulteration or forgery of documents.

Five, processing and cooking post health responsibility system

1. Operating room staff should pay strict attention to personal hygiene, wash their hands and disinfect, and wear clean work clothes, masks and disposable gloves.

2, carefully check the quality of food, found that the food is suspicious or abnormal sensory properties, immediately replace the corresponding treatment.

3. Food delivery requires special food tools, which are used after disinfection and stored in a fixed place.

4. Turn on the ultraviolet lamp for ultraviolet disinfection for 30 minutes before the operation, and then disinfect the dining table.

5. After the work, clean the operating room, and the dining table is free of oil stains, stains and residual stains. Clean the floor and disinfect it with ultraviolet rays for 30 minutes.

6. The operation room shall be managed according to special requirements, with five specialties (special rooms, special tools and containers, special refrigeration facilities and special hand washing facilities). Other personnel are not allowed to go in and out at will, and deliver food through the openable and closable food delivery window.

Six, tableware cleaning and disinfection post health responsibility system

1, set up an independent washing and disinfection room or special area for tableware, and the disinfection room is equipped with disinfection, washing and cleaning equipment.

2, washing and disinfection member must be familiar with washing and disinfection procedures and disinfection methods. Strictly install the sequential operation of "deslagging → alkali washing → clear water rinsing → heat energy elimination → cleaning". Adding clear water washing procedure in drug disinfection.

3. The tableware and utensils recovered from each meal should be cleaned and disinfected immediately, and it is not allowed to eat overnight.

4. Detergents and disinfectants used to clean tableware and utensils must meet the relevant national hygiene standards and requirements. Tableware must be cleaned before disinfection. After disinfection, the surface of tableware is smooth, without oil stains, water stains, peculiar smell, foam and soluble attachments. Put it into the cleaning cabinet in time and seal it for later use.

5. The washing cabinet containing sterilized tableware should be clearly marked, scrubbed and disinfected frequently, and sterilized and unsterilized tableware should be stored separately.

Seven, practitioners health examination and training system

1. Restaurant employees must have a health check-up once a year. New employees and temporary employees must undergo health examination and obtain health certificates before they can take part in the work.

2. Restaurant employees must hold valid health certificates before taking up their posts.

3. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in direct contact with imported food.

4. Anyone with the above-mentioned "five diseases" should be immediately transferred from the original post, and the timely transfer rate of contraindications is 100%.

5. All employees with open and infectious wounds on their hands must be transferred from their jobs.

6. Catering employees must accept food hygiene laws and regulations and food hygiene knowledge training and pass the examination before they can engage in food production. Management and catering work.

7, carefully formulate training plans, under the guidance of the administrative department of health regularly organize managers and employees to carry out food hygiene knowledge, professional ethics and legal education and training, as well as health operation skills training.

8. Establish employee health knowledge training files, and archive training time, training content and test scores for inspection.

Eight, reward and assessment system

1, reward system

1. 1 participated in cooking competitions held in the world, countries and provinces. , and achieved excellent results.

Winners who have published personal cooking monographs and published works and papers in authoritative cooking magazines.

1.3 Loyal to his duties, absent from Man Qin all the year round, outstanding in his work performance, and praised by his guests many times.

1.4 put forward reasonable suggestions for kitchen production management, which will bring great benefits after being adopted.

1.5 timely eliminate the hidden dangers of major accidents in kitchen production.

1.6 has been well received by customers for many times.

1.7 health work has always been outstanding and recognized by everyone.

1.8 those who have made outstanding achievements in saving materials and comprehensive utilization.

2. Punishment system

2. 1 Violates kitchen discipline and refuses to listen to dissuasion.

2.2 Disobedience to distribution affects kitchen producers.

2.3 Careless work leads customers to complain about kitchen work or the quality of dishes.

2.4 Those who practise fraud or gossip, create contradictions and affect the working relationship between colleagues.

2.5 Those who fail to produce according to the operating procedures and damage the kitchen equipment and utensils.

2.6 Those who fail to produce according to the operating procedures and cause major accidents.

2.7 Failing to clean the raw materials on time, resulting in deterioration and poor taste.

Nine, restaurant hygiene management system

1, Qin Ying, a waiter in the restaurant, washes her hands frequently, cuts her nails frequently, takes a bath frequently, cuts her hair frequently and changes her clothes frequently. His clothes are clean and tidy, and his makeup is elegant and generous. Don't wear long nails and nail polish, and don't wear rings, bracelets and other accessories at work.

2. Keep the restaurant clean and tidy. Screen window, screen door, gauze cover, door curtain, air curtain, fly-killing lamp and other three-proof facilities are operating normally, and rodenticide is recovered in time. Ensure that the diners' hand washing facilities work properly.

3. Do a good job in cleaning table spices, toothpicks, tablecloths and tableware. , and timely replacement of damaged seasoning boxes, tablecloths, napkins and tableware (must be cleaned and disinfected).

4. Don't clean the floor after the table is set or when customers eat. Tableware that has not been used after the table setting time should be recycled and cleaned.

5. Don't touch the food with your fingers when serving, and sell the food directly into your mouth and use special tools. The dish dividing tools are not allowed to touch the guest's tableware.

6. Condiments for customers should meet the corresponding food hygiene standards and requirements. And timely replacement, to prevent expired, mildew.

7. Cold dishes were cut and prepared in a special room, and now they are ready. It takes no more than 2 hours for the dishes to arrive at the table.

8. When it is found or told by customers that the food provided has abnormal sensory characteristics or suspicious deterioration, the food should be replaced immediately and the relevant food preparation personnel should be informed at the same time.

9. Articles unrelated to meals and personal belongings shall not be placed in the pantry. After the work, the countertops and floors should be cleaned and tidied up in time.