What are the specific food hygiene and safety management systems posted by the catering industry?

(1) Types of sanitation management systems

1 Catering industry sanitation management organization; 2 Restaurant sanitation management system; 3 Cold dish room sanitation management system; 4 Pre-processing room sanitation management system; 5 Hygiene management system for cooking and processing; 6 Hygiene management system for initial food processing; 7 Hygiene management system for food warehouses; 8 Hygiene management system for food sales; 9 Food procurement acceptance system; 10 Hygiene and pest control management system; 11 Hygiene inspection system; 12 Employees Physical examination and training hygiene management system; 13 file management system; waste grease management system.

(2) Elements for formulating various health systems

1 Health management organization composition

① Unit leader;

② Health Management personnel;

③ Managers of relevant departments;

④ The health organization shall consist of at least 3 people.

2 Restaurant Hygiene System

① The dining tables and chairs are clean, the floor is clean, the glass is bright, and there are public spittoons and hand-washing facilities.

② Clean twice a day and once a week to avoid flies and spiders.

③ Do not sell spoiled or insect-infested food.

④ Wash, disinfect and clean small tableware after use.

⑤ Waiters should wear clean work clothes and wash their hands before and after using the toilet.

⑥ Desserts and cooked food must be sold in dust-proof and fly-proof glass cabinets, and clean sales tools must be used.

⑦ Service staff are prohibited from wearing rings, bracelets, or painting nails while working.

3 Hygiene system of cold dish room (cold meat room, cooked food room)

① Ensure dedicated room, dedicated person, special tools, chopping boards, containers, rags, and scales.

② The room must be free of flies and equipped with running water for hand washing, disinfection, foot-operated waste containers, ultraviolet germicidal lamps, refrigeration and other facilities.

③ Knives, containers, and scales should be cleaned and disinfected before each use, and ultraviolet light should be irradiated for 30 minutes before work for air disinfection.

④ Use food packaging materials to comply with hygienic requirements.

⑤ Staff should wear neat work clothes and masks, maintain personal hygiene, and wash hands and disinfect before operation.

⑥ Work diligently and sell cooked food, making it on the same day and selling it on the same day. Food will be reheated and sold overnight, and spoiled food will not be sold.

⑦ Food that is not directly imported, food that needs to be reprocessed, and other items must not be stored in the cold dish (cooked food) room.

4 Sanitation system for primary (rough) processing rooms

① There are dedicated processing sites and food acceptance personnel, and spoiled raw materials will not be processed and used.

② The cleaning pool should be separated from meat and vegetables; the upper and lower water should be smooth, and there should be a sealed container that can hold one shift's garbage.

③ After processing, food raw materials should be placed in clean containers (meat, poultry, and fish should use impermeable containers), do not fall to the ground, and have cleaning and fresh-keeping facilities.

④ The operating stations for processing meat, aquatic products, and vegetables should be used separately and clearly marked.

⑤ Staff should wear neat work clothes and maintain personal hygiene.

⑥ Dust-proof and fly-proof facilities are complete and operating normally.

5 Hygiene system for cooking and processing.

① Do not select, mix, cook or sell rotten, spoiled, toxic and harmful foods;

② Block foods must be fully heated and cooked thoroughly to prevent Cooked on the outside and raw on the inside;

③ Overnight, every other meal and purchased cooked food should be reheated thoroughly before serving;

④ Stir-fried and cooked food should be stirred frequently;

⑤ Clean and disinfect knives, cutting boards, basins, rags, and basins after use; do not use a spoon to taste; do not store food containers on the floor;

⑥ Raw materials for making snacks should be sold in quantity, and food such as pigments and flavors should be used when making snacks. Additives, strictly implement the national "Hygienic Standards for the Use of Food Additives";

⑦ After the work is completed, cover the seasonings, and do a good job of cleaning the tools, containers, upper and lower stoves, and floors and walls.

⑧ Operators should pay attention to personal hygiene, wear clean work clothes and hats, do not grow long nails, long hair and beards, do not smoke, do not spit, etc.;

⑨ Have a sealed garbage container that can hold one meal, and ensure that it is cleaned every shift.

6 Hygienic System for Rough Food Processing

① All raw and auxiliary materials must be inspected before being put into production, and unqualified raw and auxiliary materials shall not be put into production.

② The process flow of washing, cutting, thawing, and processing must be reasonable, and each process must be operated in strict accordance with operating procedures and hygienic requirements to ensure that the food is not contaminated.

③ Use packaging materials that meet hygienic requirements for packaged food, and the hands of packaging personnel must be cleaned and disinfected before packaging.

④ Processing tools, containers, and equipment must be cleaned frequently and kept clean. Processing tools and containers that come into direct contact with food must be disinfected.

⑤ Staff should wear neat work clothes and maintain personal hygiene.

⑥ The dust-proof and fly-proof facilities in the processing center are complete and in normal use.

7 Food Warehouse Hygiene Management System

① The food warehouse is dedicated and equipped with rat-proof, fly-proof, moisture-proof, mildew-proof, and ventilation facilities and measures, and operates normally;

② Food should be classified, separated into shelves, and stored on separate walls and floors. Various types of food should be clearly marked. Foods with peculiar smell or easy to absorb moisture should be sealed or stored in separate warehouses. Perishable foods should be refrigerated and frozen in time. Preservation;

③ Establish a registration system for the inspection and acceptance of warehouses by dedicated personnel, ensure frequent entry and exit, first in, first out, and regular warehouse clearance inspections to prevent food from expiration, deterioration, mildew, and insect infestation, and promptly clean up incomplete food. Food that meets hygienic requirements;

④ Finished food products, semi-finished products and food raw materials should be stored separately, and food must not be mixed with medicines, sundries and other items;

⑤ Food warehouses should always open windows Ventilate, clean regularly, keep dry and tidy;

⑥ Staff should wear neat work clothes and maintain personal hygiene.

8 Food Sales Hygiene System

① The trademarks of packaged food sold should include the product name, factory name, factory address, production date, shelf life (shelf life), etc. The party must obtain an inspection report form issued by the food hygiene supervision agency, and it is strictly prohibited to purchase or sell food with incomplete product labels or food with current trademarks;

② The food sold must be non-toxic and harmless, and it is prohibited to sell spoiled, insect-infested, or adulterated food. Fake, adulterated, expired, and other foods that do not meet food hygiene standards and regulations;

③ Bulk foods sold for direct import should have fly-proof and dust-proof facilities and should be used properly. Use tools for selling and non-toxic, clean shipping materials. It is prohibited to use waste newspapers to transport food. Store the goods and tools separately, and the tools used should be thoroughly cleaned and disinfected before work;

④ Employees should wear clean work clothes and hats, and should: no long nails, long hair, long beards, or rings , do not apply nail polish, and do not smoke during operation;

⑤ It is strictly prohibited to store food on the floor in the bar, and it is strictly prohibited to pile or place food and other debris randomly.

9 Food Procurement and Acceptance Hygiene System

① The purchased food raw materials and finished products must be of normal color, aroma, taste, and shape, and must not be purchased from spoilage, mildew, or other unhygienic conditions. Foods required by standards;

② When purchasing meat products, you must obtain a veterinary health inspection certificate;

③ When purchasing alcohol, canned food, beverages, dairy products, condiments and other foods, you should contact The supplier requires the health inspection certificate or inspection form for this batch; the purchased imported food must have Chinese labels;

④ When purchasing stereotyped packaged food, the trademark should have the product name, factory name, factory address, production date, Storage period (shelf life) and other contents;

⑤ Transport vehicles and containers should be dedicated, and it is strictly prohibited to mix and transport with other non-food items.

⑥ Food purchases should be inspected and accepted by warehouse management personnel before being placed in the warehouse. Those that pass the food must be stored in the warehouse, and those that fail must be returned.

10 Pest control and sanitation system

① Operation room and warehouse doors should be equipped with 50cm high, smooth surface, tight door frames and bottom rat-proof boards;

② When rats, cockroaches and other harmful pests are found, they should be killed immediately;

③ When rat holes and cockroach breeding holes are found, pesticides should be applied immediately, cleaned up, and sealed with hard materials.

11 Health inspection system

① Health management personnel should conduct health inspections every day;

② Each department should conduct health inspections once a week;

③ The person in charge of the unit shall organize a health inspection once a month;

④ Various inspections should have inspection records;

⑤ If serious problems are found, there should be improvement and reward and punishment records;

⑥ Check various protective facilities, equipment and tools for food processing, storage, sales and display, as well as refrigeration and freezing facilities. Damage should be repaired and recorded to ensure normal operation and use.

12 Physical examination and training system for employees

① Employees must go to the physical examination unit determined by the health administration department for physical examination and training before taking up the job;

② Five findings Patients should be transferred out in a timely manner;

③ Those who have not obtained physical examination and training certificates shall not be allowed to work;

④ Employees should carry their physical examination and training certificates with them for inspection.

13 Catering Industry Hygiene Management File System

① There should be a dedicated person in charge and safekeeping;

② The files should be organized once a year;

③ File content: basic information on health application, health institutions, various systems, various records, personal health, health knowledge training, certification information, tableware disinfection self-inspection records, inspection reports, etc.

14 Food Additive Use and Management System

① Food additives must use nationally approved varieties and be used within the permitted scope.

② The purchase of food additives must be recorded and archived.

③ Food additives must be kept by a dedicated person and responsible for informing the cooking chef of the applicable scope and usage amount.

④ Food additives must be stored in special containers and clearly marked.

⑤ Do not add additives to food indiscriminately.

⑥ Implement a responsible accountability system for the use of food additives.

15 Pasta making hygiene management system

①. Rice, noodles and other cereals must have health inspection certificates.

②. The use of additives such as starter culture and edible alkali must require certification.

③． The washing sink in the pasta room separates meat and vegetables, and there are obvious signs.

④. The chopping boards in the pasta room must be used separately for meat and vegetables, and must be marked.

⑤. There must be a dedicated refrigerator for meat (stuffing), etc.

⑥. Keep flies, dust and rats indoors.

⑦． Processing personnel must wear neat work clothes and maintain personal hygiene. They are not allowed to wear rings, bracelets, painted nails, etc.

⑧． There is a regular indoor cleaning system.

16 Hygienic management system for decorating flowers

①. You must change clothes and wash hands and disinfect before entering the decorating room.

②. Food additives used for decorating flowers must be of permitted varieties and used within the permitted dosage range, and cannot be added indiscriminately.

③． Air disinfection should be carried out regularly to keep the room clean.

④. Special decorating tools must be cleaned and disinfected regularly to prevent contamination.

⑤. Processing personnel must wear clean and hygienic clothing and masks, wash hands and disinfect regularly, and maintain personal hygiene. Wearing hand jewelry and dyeing nails are not allowed.

⑥. Sanitary facilities such as fly release, dust prevention, and rodent prevention must be in place.

⑦． Clean up indoor hygiene regularly.

17 Pantry hygiene management system (school canteen)

①. Set up special rooms for changing clothes, washing hands and disinfecting.

②. Set up stands (racks) for holding food for sale that are commensurate with the number of meals sold.

③． Containers for holding food must be dedicated and labeled.

④. Special utensils must be used to sell cooked food, and it is strictly forbidden to use hands.

⑤. No spoiled or stale food will be sold.

⑥. The window selling food must be able to be opened and closed and is strictly prohibited from being open.

⑦． It is necessary to install ultraviolet disinfection lamps that are suitable for the catering room and turn them on regularly for disinfection.

⑧． Food sellers should wear clean and hygienic clothes, hats and masks, maintain personal hygiene, and wash hands and disinfect before handling.

18 Barbecue production hygiene management system

①. The place must be divided into separate places (rooms) according to slaughtering → rough processing → pickling → barbecue braised meat room → cooling.

②. All livestock and poultry meat must pass veterinary quarantine before it can be used.

③． It is strictly prohibited to use nitrite in barbecue-braised meat products. The use of other food additives must be approved by the health supervision agency.

④. The production room must be equipped with hand washing and disinfection pools and facilities.

⑤. The room where grilled, marinated and cooked food is cut and prepared should be equipped with ultraviolet disinfection lamps to regularly disinfect the chopping board and space.

⑥. A dedicated person must be responsible for cutting and preparing grilled, marinated and cooked food to prevent cross-contamination of raw and cooked food.

⑦． Sanitary facilities for fly release, dust prevention, rodent prevention, and anti-corrosion must be complete.

⑧． Employees must wear clean and sanitary clothing, masks, and maintain personal hygiene.

19 Hygiene system for washing and disinfecting tableware

①. A dedicated person is responsible.

②. The size of the decontamination room must be commensurate with the scale of the operation.

③． There are three pools for washing, brushing and rinsing, and they are marked.

④. Thermal disinfection facilities must be sufficient, and tableware must be disinfected for each meal.

⑤. There should be sufficient sealed tableware cleaning cabinets.

⑥. For tea tableware that is not suitable for thermal and high-temperature disinfection, there must be a fixed place (room) for drug disinfection, and the disinfection drug must be disinfected, rinsed, and cleaned on time according to the effective concentration ratio of the disinfectant.

20 Raw material procurement certification system

①. Food purchases for catering must require a certificate.

②. Categories of food requiring certification: rice, flour, oil, livestock and poultry meat, packaged canned foods, vegetable foods, mushrooms, food additives, alcohol, beverages, dairy products, etc.

③． The documents to be requested include: a valid health license and a copy of the product health inspection report certificate. The purchased imported food must have Chinese labels and related certificates.

④. It is necessary to establish a food certificate registration file for future reference.

⑤. There must be a dedicated person responsible for managing the certificate request.

21 Waste edible oil management system

①. Waste oil and fat must be managed in accordance with the national "Regulations on the Management of Waste Edible Oil and Fat in Food Production and Business Units".

②. Waste grease should be managed by dedicated personnel.

③． Waste grease should be stored in sealed containers specially marked with the words "Waste Grease" and processed centrally.

④. Waste grease can only be sold to waste grease processing units and units engaged in waste acquisition, and may not be sold to other units and individuals.

⑤. When dealing with waste grease, files must be established to record in detail the sales time, type, quantity, purchasing unit, purpose, contact person's name, phone number, address, consignee's signature, etc., and keep them for a long time.

⑥. Waste edible fats and oils must not be disposed of carelessly.