Company canteen staff safety management system

Regulations on safety management of staff canteen

In order to regulate the safety behavior of the staff canteen, ensure food hygiene and safety, and ensure the health of the staff, these regulations are formulated. This regulation is applicable to the catering safety control of all staff canteens in the management office.

The office is responsible for canteen management, and all units are responsible for canteen management.

1 canteen staff

1. 1 The canteen staff have a health check-up once a year. Those who have no health certificate are not allowed to work in the canteen.

1.2 Wear work clothes and hats at work, cut nails frequently, wash hands frequently and change clothes frequently. It is forbidden to wear bracelets, rings and other decorative items.

1.3 Pay attention to safe operation. It is forbidden to play with sharp tools such as kitchen knives and smoke in the kitchen.

1.4 slippers, shorts and shirtless clothes are prohibited in kitchens and restaurants.

1.5 Spitting and littering are strictly prohibited in the operation room.

1.6 Seek medical attention in time when you are sick, and you are not allowed to work with illness.

2 Food production environment

2. 1 Signs should be set up to prohibit non-staff from entering the food production area.

2.2 Screen curtain, screen door, screen window, rat-proof dado and door baffle should be set up, and fly-killing lamps should be configured.

2.3 Rice, vegetables, soups and other foods should be covered or concealed to prevent mosquitoes and flies from biting food and falling into vegetables.

2.4 It is forbidden to store chemical fertilizers, pesticides, strong acids, strong bases and other harmful substances in the canteen.

2.5 The canteen should be equipped with facilities and equipment for sewage discharge, garbage storage and waste treatment, and the garbage bins and sewage barrels should be covered and cleaned every day.

2.6 Operating platform and ground shall be kept clean and tidy all day; The range hood should be cleaned regularly without obvious oil accumulation.

2.7 The kitchen should be equipped with a certain number of fire extinguishers and blankets.

2.8 insist on cleaning after each meal, once a week, to ensure indoor and outdoor cleanliness;

2.9 When going off work, turn off the gas, water and electricity, and lock the doors and windows after ensuring that there is no abnormality.

3 canteen cooker

3. 1 Tableware and cups should be washed, cleaned and disinfected once.

3.2 canteen containers, containers, food, etc. Do not store on the ground.

3.3 Tableware, cookware, tableware and cooked food containers should be cleaned and disinfected immediately after use, so that they can be used once and cleaned and disinfected once.

4 procurement of food raw materials

4. 1 When ordering cooked food, it should be confirmed that the producers and operators have valid food hygiene licenses and ensure good food procurement. It is strictly forbidden to put rotten, deteriorated and expired food into storage.

4.2 When buying meat and its products, you must buy meat that has passed the inspection by the health and immunity department.

4.3 It is strictly forbidden to buy poultry, livestock and aquatic products that have died of illness, poisoning or unknown causes.

4.4 The detergents and disinfectants used shall be safe and harmless to human body.

5 food processing process

5. 1 Wash the vegetables after washing and before cutting, and wash the vegetables to prevent dirt or insects from mixing into the vegetables.

5.2 Food imported directly shall be served and distributed with special tableware.

5.3 When cutting food, raw and cooked food should be separated, and cutting boards and knives should be kept clean.

5.4 The food must be cooked thoroughly, and it must be burned overnight after meals.

5.5 When using naked flame, the personnel shall not leave their posts.

6 food storage

6. 1 Food should be stored in a special warehouse to achieve "three isolation" and cooked and raw isolation; The finished product is isolated from the semi-finished product; Food is isolated from sundries.

6.2 After the food is put into storage, it should be classified and put on shelves, stored away from the wall and the ground, and checked regularly. If spoiled or expired food is found, it should be handled in time, and "first in, first out" should be implemented when leaving the warehouse.

6.3 Raw materials and food to be refrigerated should be refrigerated.

7 knives, machine operation

7. 1 Care should be taken to prevent fingers from being cut during tool operation; The tool should be placed on the tool rest to prevent falling, not in the cabinet or drawer to avoid accidental injury; Do not use a knife instead of a bottle opener; Do not use broken glassware and ceramics or blunt knives.

7.2 Be familiar with the operation methods, safety devices and knowledge of machines and tools, and use pressure cookers and steamed lunch boxes correctly to prevent steam burns.

7.3 Familiar with electrical common sense. Wet hands are not allowed to operate live equipment and touch power sockets and switches to avoid electric shock.

7.4 Strictly abide by the regulations on the safe use of liquefied gas and gas, and make regular inspections without leakage. Close the air valve after use to prevent fire.

8 supervision and inspection

8. 1 canteen management personnel shall conduct daily supervision and inspection on food quality and hygiene, canteen hygiene and staff hygiene, and make timely rectification when problems are found.

8.2 The safety management personnel of the office and each unit shall conduct a comprehensive inspection of the catering hygiene work once a month and make relevant records, and track and solve the problems raised by the rectification.