Matters needing attention in canteen management

Introduction: Matters needing attention in canteen management. Canteen originated between summer and autumn in 1958, and was called? * * * canteen? , organized by the government. That was when political madness came, and it was completely ineffective for farmers to fight against this madness by pretending to be poor. Therefore, the opening of office canteens was just one of a series of romantic fanaticism. People get steamed buns and eat in the public canteen. At first, the canteen was very? Prosperity? . Precautions for canteen management

* A management committee should be set up to supervise the safety and hygiene of the canteen.

* The canteen must have a valid hygiene license and be hung in a conspicuous place.

* Employees in the canteen should have a health check once a year, and they must hold valid health certificates and health knowledge certificates. Those who are found to be infected with infectious diseases should be transferred from their posts.

* employees should wear work hats and work clothes when going to work.

* There are dust-proof, fly-proof and rat-proof equipment/facilities, and the environment should be kept clean inside and outside. The food in the warehouse should not be placed directly on the ground, but should be separated by shelves or tables, and the room should be ventilated and dry.

* Wash the floor every day, scrub the wall and the dining table, the dining room, dining table and cooker are free of stains, and have good ventilation and smoke exhaust.

* scientifically arrange the daily menu, make a good meal balance, and ensure nutrition and hygiene.

* Do not provide overnight food and meals to employees.

* expired and non-factory-date foods are not allowed to enter the canteen. Vegetables bought from the market should be soaked and rinsed in tap water for enough time to prevent pesticide poisoning.

* All food in the refrigerator should be checked for freshness and deterioration. Avoid mixing raw and cooked food to avoid cross-contamination.

* Chopping boards for raw and cooked vegetables should be separated, and raw and cooked foods and raw materials in the kitchen and stock should be stored separately.

* Kitchen utensils and tableware should be washed once, brushed twice, flushed three times, disinfected four times and cleaned five times. Matters needing attention in canteen management

1. Four key links of canteen food safety must be well grasped

(1) Purchasing and acceptance of food raw materials (condiments): purchasing from legitimate suppliers is the premise of preventing food poisoning. Designate a person to be responsible for the designated procurement, sign a food safety, quality and safety agreement, make a good record of claiming certificates and tickets and purchasing acceptance, and classify and bind the copies of the other party's licenses, quality agreements and bills, put them in a file box and establish files.

check the ten elements of shaped packaged food: whether it is marked with QS mark, product name, factory name, factory address, production date, shelf life, raw materials (ingredients) and food additives contained therein, storage environment and usage.

(2) food storage and preservation: the storage environment meets the hygiene requirements, and it is placed in a classified frame with complete three-proof facilities. Complete equipment is an important guarantee to prevent food poisoning.

1. Food and food raw materials shall be stored in order of storage time, so as to avoid insects and mildew due to long storage time;

2. All kinds of food and food raw and auxiliary materials should be separated from the ground, separated by walls (more than 1CM) and stored in categories, with obvious labels;

3. Check the warehouse regularly to prevent food and raw materials from being out of date, deteriorating, moldy and infested;

4. The food and raw materials storage warehouse should be well ventilated, kept clean and free of mildew spots, mouse marks, flies and cockroaches; It is forbidden to store in places where toxic and harmful substances and personal articles are used.

(3) Processing and sales of food

1. Soak and rinse vegetables for more than 3 minutes after they are purchased and accepted. Overheating water before cooking (frying) is an effective method to prevent pesticide poisoning, and whoever soaks and rinses them will be responsible and sign the record;

2. The personal hygiene of the processing personnel meets the requirements: strictly implement the operating rules, strictly separate raw clinker, and the time from the completion of processing and production to eating and sales is not more than two hours, which is the key link to prevent food poisoning, and the chef is responsible for signing;

3. is finished product (food) stored? Three isolation? , that is, raw and cooked, finished and semi-finished products, food and sundries.

(4) Disinfection of tableware and cleaning tableware is thorough, and strict implementation of operating procedures is an important link to prevent food poisoning. All tableware must be cleaned and disinfected before use. Cleaning and disinfection must be carried out in strict accordance with the following procedures:

1. Manual cleaning should be carried out according to the following steps:

(1) Scrape off most food residues and dirt on the surface of tableware.

(2) Wash the surface of tableware with detergent solution.

(3) Wash away the residual detergent with clean water.

(4) Dishwasher cleaning shall be carried out according to the instruction of the equipment.

2. disinfection method:

physical disinfection: including steam, boiling, infrared and other thermal disinfection methods.

(1) boiling and steam disinfection at 1℃ for more than 1 minutes;

(2) generally, the temperature of infrared disinfection is controlled above 12℃ for more than 1 minutes;

(3) Generally, the water temperature is controlled at 85℃ for disinfection of dishwashers, and the dishwashers are washed and disinfected for more than 4 seconds.

3. chemical disinfection: mainly for disinfection with various chlorine-containing disinfectants.

(1) The concentration of available chlorine should be above 25mg/L (also called 25ppm), and the tableware should be completely immersed in the liquid for more than 5 minutes;

(2) After chemical disinfection, the tableware should be washed with clean water to remove the residual disinfectant on the surface.

catering service providers can adopt other disinfection methods and parameters on the premise of ensuring disinfection effect. Thermal disinfection should be used for tableware, and chemical disinfection is not recommended.

3. Cleaning of tableware:

(1) Disinfected tableware should be naturally filtered or dried, and dishcloths and napkins should not be used to dry it to avoid re-contamination;

(2) The disinfected tableware should be put into the sealed tableware cleaning facilities in time;

(3) The cleaning cabinet is cleaned and disinfected regularly.

2. The canteen must establish and implement a sample retention system

The sample retention varieties must be all kinds of cooked foods (including rice, porridge and soup), and the sample retention amount should not be less than 1g, which should be placed in a covered container with a label, and the label is qualified (marked with a certain day of the year and breakfast, lunch or dinner)

(1) Sample retention time.

(2) samples of all kinds of cooked food eaten at each meal must be kept separately;

(3) The food for sample retention must be kept in the sample retention freezer at a temperature of -6 to degrees Celsius;

(4) Sample food must not be put together with raw materials;

(5) Designate a person to be responsible for sample retention;

(6) establish a sample retention record and sign it by a special person.

Third, three prohibitions in the canteen

(1) It is forbidden to process and make cold meat and cold dishes;

(2) It is strictly forbidden to make beans in violation of regulations;

(3) It is forbidden to purchase, store and use nitrite.

Fourth, how to prevent poisoning in the canteen

(1) Strictly control the purchase of food raw materials: ensure food safety at the source to prevent people with impure motives from poisoning food raw materials;

(2) The food warehouse and each function room shall be in charge of a special person. Casual personnel are not allowed to enter casually, and anyone who enters must make a good registration record;

(3) During the working period of the canteen, the system of prohibiting outsiders from entering the kitchen and the processing room should be established, with conspicuous signs: the canteen is an important place, and idle people are not allowed to enter;

(4) During the meal time every day, someone must be responsible for checking the soup container;

(5) after work every day, the articles and food in each function room should be managed by someone; Counting, food is not allowed to be placed outside, and other non-canteen supplies are not allowed to be placed in the canteen warehouse and various functional rooms;

(6) The windows and doors of the canteen warehouse and various functional rooms must be firmly closed and locked. Matters needing attention in canteen management

1. Regular organization? Standardize the storage location, make the work plan, separate the necessary items from the unnecessary items, minimize the number of necessary items, and put them in a convenient and desirable place. Items that are used less frequently are thrown away or returned to the warehouse; Articles with moderate frequency of use are placed in the middle of the specified position; Items with high frequency of use shall be placed in the specified location and in a convenient and desirable place. Make a systematic analysis of items that have not been used for several years, or items that have not been used more than once, and then decide whether to keep it or throw it away. Dare to be right? What if you need it? Challenge the concept of. The overall environmental sanitation of the canteen has been obviously changed, especially in the blind corner area that was not paid attention to before, and at the same time, the hygiene awareness of the canteen staff has been improved.

　2、? Always clean up? :

(1) classification method: get the name of the item and label it.

(2) storage method: set the place where each item is placed.

(3) storage standard: whether the storage location of the articles meets the requirements.

(4) storage principle:

a, avoid inventory emergency;

b, identify the user of the goods.

　 3、? Always clean? Everyone has a place to clean, and * * * is also responsible for the cleaning and hygiene of the school canteen. Remind every canteen staff by posting the assessment requirements of employees' personal post responsibilities.

　4? Regular norms? Our canteen focuses on these aspects:

(1) Visual management depends on the identification and quality of food, the service attitude and work attitude of employees to teachers and students, and the hygiene and safety of the place.

(2) Transparent management

A. Transparency of students' dining expenses: cost accounting is conducted daily and summarized once a week.

b, transparent assessment of canteen staff: announce the scores.

C, transparent raw materials in the food warehouse: transparent plastic boxes are used to store raw materials, so that all foods can be seen at a glance.

　 5、? Self-discipline? Always instill in everyone to do things in a prescribed way, so that every canteen staff can actively create a workplace with good habits and get rid of bad habits.