You can modify it according to the actual situation, as follows: Restaurant Hygiene Management System 1. The ordering room and private rooms must be kept clean, and the floor must not be cleaned after the tableware is placed or when customers are dining. Tableware that has not been used after the meal time must be recycled and cleaned. 2. When it is discovered or informed by a customer that the food provided has abnormal sensory properties or has deteriorated, the restaurant service staff should immediately replace the food and inform the relevant meal preparation personnel. The meal preparation personnel should immediately inspect the replaced food and similar foods. , take appropriate measures to ensure the safety and hygiene of meals. 3. Special tools must be used to sell directly imported food. Special tools should be disinfected before use and stored in their correct location. Payment for goods must be separated to prevent contamination. 4. Condiments provided for customers to obtain by themselves must comply with corresponding food hygiene standards and requirements. 5. Sterilized tableware must be used. Unsterilized tableware is not allowed to be placed on the table. 6. Clean and disinfect countertops, toothpicks, napkins, tea, etc. in a timely manner. 7. When serving dishes, fingers should not touch the food, and meal-sharing tools should not touch customers' tableware. Use tongs to hand small towels, take them back for cleaning and disinfection in a timely manner after use, take back used tableware in a timely manner, and wipe the countertop. 8. After work, clean the countertops, tables, chairs and floors to keep them clean and hygienic. Food raw material procurement certification system 1. Purchasers must carefully study the food procurement certification management system and be familiar with and master the food raw material procurement certification requirements. 2. When purchasing food (including finished food, raw materials and food additives, food containers and packaging materials, food tools and equipment), you must obtain the product inspection certificate and laboratory test form from the supplier in accordance with relevant national regulations, and pay attention to inspection and verification. The product name, production date, batch number, etc. recorded in the certificate of conformity must be consistent with the product and must not be altered or forged. 3. The requested inspection certificate shall be properly kept by the purchasing department for inspection. 4. It is not allowed to purchase food and raw materials that are spoiled, adulterated, moldy and insect-infested, toxic and harmful, and of stale quality, as well as food that has no place of origin, no factory name, no production date and shelf life, or is unclearly labeled or has exceeded the shelf life. . 5. It is not allowed to purchase food supplied by food producers and operators without health licenses. 6. When purchasing dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, cold food products, food additives and other foods that require certification according to the regulations of the health administrative department, strict certification must be required; raw meat and poultry A quarantine certificate from the veterinary department should be obtained, and imported food and its raw materials should have a quarantine certificate issued by the port health supervision department. 7. When accepting food, the inspector must check whether the purchased food has inspection certificates and keep records. Warehouse management system 1. Staple food and non-staple food are stored in separate warehouses. Food and non-food cannot be mixed. Toxic and harmful items are not allowed to be stored in the food warehouse, and personal belongings and sundries are not allowed to be stored. 2. The warehouse should be cleaned regularly to keep the warehouse and shelves clean and hygienic. Windows should be opened frequently or mechanical ventilation equipment should be used to ventilate and keep dry. 3. Carry out inspection and acceptance of food quantity and quality certificates or quarantine certificates. Food that is rotten, moldy, insect-infested, toxic, adulterated, or of stale quality, food provided by producers and operators without a health license, or food that has not requested a certificate shall not be accepted into the warehouse. 4. Register the quantity and quality of food in the warehouse, so that it is first in, first out, and the perishable is used first. 5. Food should be placed neatly on shelves, partitions, and off the ground according to categories and varieties. Bulk food and raw material storage containers should be covered and sealed, and should be inspected frequently to prevent mildew. 6. Meat, aquatic products, poultry eggs and other perishable foods should be refrigerated and stored separately. Refrigeration equipment used to preserve food must be clearly labeled and have a temperature display device. Store meat and aquatic products in separate cabinets, and store raw food, cooked food, and semi-finished products in separate cabinets to avoid mixing raw and cooked foods. 7. Defrost the refrigeration equipment regularly to keep the frost thin (not exceeding 1cm) and full of air. 8. Check food quality frequently, and promptly detect and handle food that has deteriorated or exceeded its shelf life. 9. Do a good job of preventing rats, flies, and cockroaches, and install rat-proof boards that meet the requirements; smoking is not allowed in the warehouse. Food additive use and management system 1. The food additives used must comply with the relevant provisions of the hygienic standards for the use of food additives and the hygienic management measures; food additives that do not meet the requirements of the hygienic standards and hygienic management measures shall not be used.

2. When purchasing food additives, you must obtain a copy of the health license and product inspection certificate. For imported food additives, you must obtain a health certificate issued by the port food hygiene supervision agency. 3. The use of food additives must comply with the "Hygienic Standards for the Use of Food Additives" or the varieties, scope of use, and dosage specified in the Ministry of Health's announcement list. The scope and dosage of use must not be expanded at will based on experience. 4. Food additives that are unapproved, contaminated or deteriorated, or have exceeded the shelf life are not allowed. 5. Food additives shall not be used for the purpose of covering up food decay or for the purpose of adulteration, adulteration, or counterfeiting. Rough processing room management system 1. Separate meat, aquatic products, vegetables, and raw material processing and washing areas or pools should be clearly marked. The processing and storage of food raw materials must be carried out in corresponding places, and mixing and cross-use are not allowed. 2. The operating tables, utensils and containers for processing meat, aquatic products and vegetables must be used separately and clearly marked. Containers for seawater products should be specially used. 3. Various food raw materials shall not be piled on the spot. The quality of food raw materials for cleaning and processing must be checked first. If they are found to be rotten, toxic or harmful, or have other abnormal sensory properties, they must not be processed. 4. Vegetable food raw materials should be operated in the order of "choose two, wash and cut three", soak and clean thoroughly to ensure that there is no sediment, no weeds, and no rotten leaves. 5. The processing of meat and aquatic product food raw materials should be carried out in special processing and washing areas or pools. Meat should be washed without blood, hair or dirt; fish should be washed without scales, gills or internal organs. Live birds should be slaughtered and bled completely, and feathers and internal organs should be removed. 6. Keep the knives rust-free and the boards mold-free, neat and orderly, and keep the room clean and hygienic. After processing, the floor should be mopped in a timely manner, and the pool, processing table tools, and utensils and containers should be cleaned and stored in their proper locations; vegetable cutters, meat grinders and other mechanical equipment should be disassembled and cleaned after use. 7. Remove garbage in a timely manner, clean trash cans daily, and keep the interior and exterior clean and hygienic. 8. Do not wash mops in pools used for processing and cleaning food raw materials. Cooking and processing management system 1. Check the quality of food raw materials before processing, and do not cook, cook or bake spoiled food. 2. Cooked and processed food must be cooked thoroughly, and its core temperature should not be lower than 70°C. Fried foods should be prevented from being charred on the outside and raw on the inside. Cooked food that is processed for direct consumption should be placed in sterilized containers or tableware. Unsterilized tableware or containers are not allowed. 3. Foods that need to be stored for a long time (more than two hours) after cooking and before consumption should be stored at a temperature higher than 60°C or lower than 10°C. Cooked products that need to be refrigerated should be cooled before being refrigerated. 4. Products cooked overnight must be fully reheated before consumption. 5. The stove and rags should be cleaned at any time and kept clean. Do not wipe the dishes with a rag. Wipe the soup dripping on the edge with a sterilized cloth. 6. Strictly follow the requirements of the "Regulations on the Management of Wasted Edible Oils and Fats in Food Production and Business Units", collect and process waste oils, and clean the range hood cover in a timely manner. 7. Remaining food and raw materials should be stored in accordance with the hygienic requirements for cooked food, semi-finished products and raw food, and should not be mixed or cross-stacked. 8. After the work is completed, cover the seasonings, wash the tools and utensils, and store them in their proper locations; clean and rinse the floors above and below the stove, leaving no residue, oil, or sanitary dead corners, and remove garbage in a timely manner. Pasta production management system 1. Before processing, check various food raw materials, such as rice, noodles, butter, jam, fruit ingredients, bean fillings, meat, eggs, aquatic products, vegetables, etc. for filling. If insects or mold are found, It cannot be used if it is changed, has a peculiar smell, is dirty, or does not meet the hygienic requirements. 2. The meat, eggs, aquatic products, vegetables and other raw materials used for stuffing must be processed in accordance with the requirements of the rough processing hygiene system. Vegetables should be thoroughly soaked and washed. Vegetables that are prone to pesticide residues (such as leeks) should be soaked for more than 30 minutes and then rinsed. 3. Various tools, utensils, and containers should be used separately according to whether the food is raw or cooked. They should be cleaned promptly after use and stored in their proper positions. Cutting boards and vegetable piles should be washed and placed upright. 4. Pastries should be stored in a special warehouse or counter in a manner that is ventilated, dry, dust-proof, fly-proof, rodent-proof, and virus-proof. Pastries with fillings that contain more moisture should be stored in the refrigerator, and raw and cooked should be kept separately. 5. Use food additives correctly according to regulations. 6. Various food processing equipment, such as meat grinders, soybean milk machines, dough mixers, steamed bun machines, etc., must be cleaned promptly after use and disinfected regularly. Various supplies such as cover cloths, cage cloths, rags, etc. should be washed, dried and set aside.

7. After processing, clean up the pastry processing place in time to ensure that there is no dirt or residue on the floor and the panels are clean; all kinds of containers, utensils, knives, etc. are cleaned and stored in their correct locations. Hygiene management system for making cold dishes in the cold dish room (cold dish room) 1. The system of designated processing of cold dishes. Other personnel are not allowed to enter and exit the cold dish room at will, and personal daily necessities and sundries are not allowed to be brought into the cold dish room. 2. Staff in the cold dish room must pay strict attention to personal hygiene, change clothes twice in the pre-entry room, wear clean clothes, hats, masks and disposable gloves, and wash hands and disinfect strictly. 3. The indoor temperature in the cold dish room shall not exceed 25°C. 4. Tools, utensils, and containers in the cold dish room must be specially used, disinfected before use, washed after use, and kept clean. 5. Vegetables, fruits and other food raw materials used for processing cold dishes must be washed and disinfected. Those that have not been washed and processed are not allowed to be brought into the cold dish room. 6. When processing cooked food and stewed vegetables, you must first check the food quality. If the raw materials are not fresh, do not process them. The cooked braised vegetables should be processed in another room. After processing, they should be prepared in the cold dish room and the rest should be stored in the cooked food refrigerator. 7. All kinds of cold dishes are prepared and ready to use. Try to use them up as a meal. Cooked food and cold dishes that have been cooked overnight cannot be served as cold dishes. 8. Various cold dishes should not be stored overlapping after being plated. The dishes should be passed through the food delivery window. Waiters are not allowed to directly enter the cold dish room to serve the dishes. 9. After processing, refrigerate the remaining food and clean the room. Barbecue production management system 1. Set up a dedicated independent rough processing room; 2. Set up separate entrances and exits of the barbecue room; 3. Catering businesses specializing in barbecue food must set up a marinating room, a barbecue braised meat room and a cooling room 4. General catering The industry can set up a marinating area, a barbecue braised meat area and a cooling area in the barbecue room; 5. Tools, utensils and containers in the barbecue room must be dedicated, disinfected before use, washed after use, and kept clean 6. BBQ equipment Condiments must meet hygienic standards, and food condiments that are unapproved, contaminated or spoiled, or have exceeded the shelf life must not be used. 8. Food additives are not allowed to be used for the purpose of covering up food decay or for the purpose of adulteration, adulteration, or counterfeiting. 9. Livestock products and raw meat used for barbecue should obtain a quarantine certificate from the veterinary department. 10. The barbecue room must be equipped with dust-proof, fly-proof and rodent-proof facilities. Tableware and utensil cleaning and disinfection system 1. Set up an independent tableware washing and disinfection room, equipped with disinfection, washing and cleaning equipment. 2. Scrubbers and disinfectants must be proficient in scrubbing and disinfection procedures and methods. Strictly follow the sequence of "remove residue → alkaline water (or meal washing) → rinse with clean water → heat disinfection → cleaning". Add a process of rinsing with water for drug disinfection. 3. The tableware and utensils collected after each meal should be cleaned and disinfected immediately without leaving them overnight. 4. The dishwashers and disinfectants used for cleaning tableware and utensils must comply with relevant national health standards and requirements. Tableware must be cleaned before disinfection. After disinfection, the surface of the disinfected tableware must be smooth and clean, with no oil stains, no water stains, no odor, no foam, and no insoluble attachments. Put it in a clean cabinet in a timely manner and keep it airtight for later use. 5. Cleaning cabinets containing sterilized tableware should be clearly marked and should be scrubbed and disinfected frequently. Sterilized and unsterilized tableware should be stored separately. 6. The pool for washing tableware is exclusively used. Food raw materials are not allowed to be washed in the tableware sink, and mops are not allowed to be rinsed in the tableware sink. 7. After washing and disinfection, the floor and pool should be cleaned, and the swill bucket should be cleaned in time to ensure that the floor and pool are clean and sanitary, free of oily residue, and the inside and outside of the swill bucket are clean. 8. Clean the indoor environment and equipment regularly, leaving no dead corners and keep them clean. Bathroom Hygiene Management System 1. The environment around the bathroom is clean and tidy, and there are no graffiti or graffiti on the walls. 2. Keep "six sides of light" in the toilet. No cobwebs, no cigarette butts, no paper scraps, and no debris. 3. The toilet is clean and the toilet bowl is clear. No stains, no urine base, no fecal matter. 4. Clean throughout the day and rinse multiple times to ensure there is no odor. 5. Lighting, water supply and sewage facilities are in good condition. If there is any damage, report it for repair in time. 6. Tools and items should be placed neatly. 7. Regularly disinfect with drugs to ensure there are no mosquitoes or flies. Health examination system for food workers 1. Food production and operation personnel must undergo health examinations every year. 2. Food hygiene management personnel are responsible for organizing health examinations in the unit, establishing health files for employees, supervising the transfer of personnel with "five diseases" from their posts, and conducting daily supervision and management of the health status of employees.

3. Food production and operation personnel must participate in a physical examination once a year and participate in a health re-examination one month before the expiration of each year. The health certificate shall not be used beyond the expiration date. 4. New employees, interns, and interns who join the workforce must obtain a health certificate before starting work, to prevent the occurrence of starting work first and then having a physical examination. 5. Anyone suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of direct imported food. 6. It is necessary to check the status of employees holding certificates for work. If they find that they do not have a valid health certificate, they will be handed over to the health supervision department for handling in accordance with relevant laws and regulations. Hygiene knowledge training system for food employees 1. Food production and operation personnel must accept food hygiene laws and regulations and food hygiene regulations. Only those who have received health knowledge training and passed the assessment can engage in food production and operation. 2. Carefully formulate training plans, and regularly organize managers and practitioners to participate in training on food hygiene knowledge, professional ethics, laws and regulations, and hygiene operation skills training under the guidance of the health administrative department. 3. The training for food production and operation personnel includes the person in charge, health management personnel and food workers. The initial training time shall not be less than 20, 50 and 15 hours respectively. 4. New employees, including interns and interns, must undergo training and pass the examination before they can take up their posts. 5. The training method is a combination of centralized lectures and self-study, with regular assessments. Those who fail will be sent away to study for a week, and will resume work after passing the exam. 6. Establish health knowledge training files for employees, and record training time, training content, and assessment results for inspection. Personal hygiene management system for employees 1. Employees must undergo health examinations and health knowledge training, and obtain certificates of qualification before taking up their posts. 2. Employees must carefully study relevant laws, regulations and food hygiene knowledge, master the hygiene technical requirements of their positions, develop good hygiene habits, and strictly abide by hygiene operating procedures. 3. Adhere to scientific hand-washing habits: Wash your hands before operating, after using the toilet, and after engaging in other activities unrelated to food. Disinfect with disinfectant first, and then rinse with running water. 4. Employees are not allowed to grow long nails, apply nail polish, or wear rings. Smoking, eating, and spitting are not allowed in food processing premises or sales premises, and work clothes are not allowed to go to the toilet. 5. Employees are not allowed to sneeze, cough or do other behaviors that affect food hygiene in front of food, and are not allowed to directly grab food for direct consumption or taste it directly with a spoon. Do not leave operating tools lying around after use. 6. Employees should pay attention to personal hygiene and image, develop good hygiene habits, wear neat work clothes and hats, and comb their hair neatly and put it in a hat. 7. Employees must conscientiously implement various health management systems. Changing Room Hygiene Management System 1. There is a dedicated person responsible for hygiene cleaning and hygiene management in the locker room. 2. The locker room must be kept clean and tidy, free of garbage and debris, and the floor must be free of dirt and water. 3. Work clothes, gloves, etc. should be kept clean and neatly placed. 4. The locker room should have necessary insect-proof facilities and be free of foreign objects and insects. 5. It is prohibited to bring items unrelated to production into the locker room, and it is prohibited to eat or chat in the locker room. 6. Changing personnel must obey the arrangements of the person in charge of the locker room, follow instructions, and change work clothes according to the instructions. After changing, personal clothes should be placed in the designated locker. They are not allowed to be placed randomly or brought into the kitchen. 7. Changing personnel should take good care of public facilities, maintain public hygiene, and consciously abide by the rules and regulations of the locker room. 8. Operating procedures for employee dressing: (1) Put coats and other belongings into the designated locker; (2) Remove work clothes from the hangers and dress them neatly from top to bottom and from inside to outside. (3) Enter the kitchen after washing hands and disinfecting. 9. The locker room hygienists should clean the locker room in a timely manner to ensure the cleanliness of the locker room. Waste edible oil management system 1. Waste oil generated during canteen processing must be collected regularly by dedicated personnel. 2. The collection time and quantity of waste grease must be recorded. 3. Stir the collected waste grease and dry waste regularly and dispose of them as garbage. 4. When processing waste grease, records must be kept, indicating the processing time, quantity, whereabouts, and participants. 5. If someone is found to be using discarded grease for other purposes or for secondary recycling, the relevant personnel will be held accountable.

Toxic and Hazardous Materials Management System 1. Cleaning agents, disinfectants, insect repellents and other toxic and hazardous materials should be in fixed packaging and stored in special warehouses or cabinets. 2. Lock it up and have a designated person responsible for safekeeping, and establish a management system to prevent food poisoning. Pest control and pest control management system 1. Pest control and pest control work should be carried out regularly to prevent pests from breeding. The use of pesticides for pest control should be carried out by dedicated personnel in accordance with the prescribed usage methods; 2. Pest control and pest control cannot be carried out during food processing operations, and various food (including raw materials) should be protected during implementation; 3. Food, food contact surfaces and packaging materials must not be contaminated during use. All equipment, tools and containers should be thoroughly cleaned after use; 4. Rat poison must not be used in food processing sites. Food Hygiene Comprehensive Inspection System 1. Develop regular or irregular hygiene inspection plans, combine comprehensive inspections with spot checks and inquiries, and mainly check the implementation of various systems. 2. The sanitation management organization of each catering department is responsible for the implementation of various sanitation management systems in the department. They should check the sanitation at least once a day during the operation and processing period, check whether there are any violations of the system at each post, identify problems, provide timely guidance for improvement, and make improvements. Keep health inspection records for future reference. 3. The head chef, persons in charge of each position, and supervisors must follow inspections and guidance, strictly enforce hygienic operating procedures for employees, and gradually develop good personal hygiene habits and hygienic operating habits. 4. The unit's health management organization and health administrators conduct comprehensive on-site inspections of each catering area 1-2 times a week. They also check the self-inspection records of each area, provide timely feedback on the problems found, and put forward suggestions for improvement within a time limit, and do a good job in inspections. Record. 5. If the same type of problem found during the inspection has not been improved after being raised twice, it will be dealt with in accordance with relevant regulations. If the case is serious, it will be handed over to the health supervision department for handling in accordance with relevant laws and regulations. Food sample retention system 1. Keep a sample of the food for each meal, and mark the name of the dish, date, time, etc. on the sample container. 2. A sufficient amount of 250g of food samples should be kept and stored in a special refrigerator at a temperature of about 2-8 degrees Celsius. 3. Insist on trying meals every day. The management staff will designate special persons to taste the meals respectively, and register them item by item according to the "Registration Form for Food Sample Tasting". 4. Samples of meals must be retained. Food samples should be locked and stored for 24 hours. 5. Set up a dedicated sample-retaining refrigerator, keep the refrigerator clean, and wash and disinfect regularly. 6. No food may be mixed with retained sample food.