Urgent request for canteen management regulations for more than ten people

Food Hygiene Management System

1. Personal hygiene of personnel:

1. Dressing: Workers must wear work clothes and hats neatly when working . In addition to playing the role of labor protection, work clothes should also be elegant and elegant. Hair must be kept clean, styled and long so that it does not interfere with work and hygiene. Female staff are not allowed to wear make-up or jewelry; work clothes must be kept clean and hygienic, washed and changed frequently, and designated for exclusive use. You should change out of work clothes promptly when leaving your post.

2. Male staff are strictly prohibited from growing long hair, beards, and long nails; female staff are advised to have their hair wrapped in a work cap, and it is strictly prohibited to grow long nails or apply nail polish.

3. Staff members are strictly prohibited from picking their ears, picking their noses, scratching their hair, scratching, or sneezing on others during working hours. It is strictly prohibited to spit or litter.

4. It is strictly prohibited to wash clothes, shoes, socks or other personal items in the sink or vegetable sink.

5. All staff must wash their hands before working and then soak their hands in disinfectant for two minutes. They must wash their hands and use disinfectant every time they leave the workplace to engage in non-food processing work before returning to make food. Soak in water for two minutes.

6. All staff must wear masks when serving meals, and must wear disposable sanitary gloves when they need to touch food and tableware with their hands.

7. It is strictly prohibited for staff to smoke, drink, eat snacks, laugh, quarrel, fight, gamble and other non-work related behaviors during working hours.

8. Employees must hold valid health certificates and health knowledge training certificates to work.

9. Implement the morning inspection system. Those who are found to have fever, cough, diarrhea and other symptoms as well as purulent skin diseases should immediately suspend their work.

2. Warehouse management:

1 Ingredients and auxiliary materials warehouse

1.1 Only ingredients and auxiliary materials can be stored in this warehouse. It is strictly prohibited to store cleaning supplies and strong smells. , poisonous, harmful or non-edible items.

1.2 All items must be packed and covered in white plastic boxes. There must be clear classification signs on the outside of the box and they must be stored in classified areas.

1.3 The warehouse must set up clear detailed warehouse management accounts by classification, and make detailed records of the entry date, quantity, validity date, withdrawal date, quantity, and recipient of the items.

1.4 The warehouse must implement material flow card management. The material flow card must clearly reflect the name, brand, specification, quantity, validity date, etc. of the items.

1.5 The warehouse must be ventilated, dry, clean, tidy and orderly, and meet the requirements of 7S. A dedicated person shall be responsible for regular cleaning every day.

1.6 The warehouse must be managed by dedicated personnel at designated locations, paying attention to theft prevention, fire prevention, and pest prevention. The warehouse door must be locked when people leave, and pests and rodents must be killed regularly according to regulations to ensure that there are no flies, mosquitoes, rats, cockroaches, etc. pests.

1.7 The storage capacity of items is based on the weekly usage as the maximum storage capacity. The distribution of items follows the principle of "first in, first out".

2 Main Granary:

2.1 Only rice, flour, beans, cereals and other staple food items can be stored in this warehouse; it is strictly prohibited to store cleaning supplies and items with strong odor, poisonous, harmful or Non-edible items.

2.2 All items must be stored in categories and partitions. Objects placed close to the ground must be isolated from moisture by using tripods or floor glue, and should be kept away from the ground and walls.

2.3 The warehouse must set up a special management ledger, and make detailed records of the entry date, quantity, validity date, withdrawal date and recipient of the items.

2.4 The warehouse must be ventilated, dry, clean, tidy and orderly, and meet the requirements of 7S. A dedicated person shall be responsible for regular cleaning every day.

2.5 The warehouse must be managed by dedicated personnel at designated locations, and attention must be paid to preventing theft, fire, and pests. The warehouse door must be locked when people leave, and pests and rodents must be killed regularly in accordance with regulations to ensure that there are no flies, mosquitoes, rats, cockroaches, etc. Pests;

2.6 The storage capacity of items is based on the maximum storage capacity per week, and the distribution of items follows the principle of "first in, first out".

3. Physical epidemic prevention system

Foodborne infections are one of the growing public health problems in the world. Foodborne bacterial infections that have occurred continuously in recent decades are mainly caused by Vibrio cholerae, Shigella dysentery, Salmonella, Campylobacter, pathogenic Escherichia coli O157:H7, and Listeria monocytogenes.

In order to minimize the occurrence of food-borne infectious diseases, our company mainly adopts the following control measures:

1. Purchase food from business units holding health licenses, and maintain relatively fixed food purchasing locations, infrequently Change supplier. When purchasing animal food raw materials used in the canteen, you must obtain relevant inspection and quarantine certificates and check relevant qualification marks. Quality inspectors will conduct strict re-inspections according to the "Inspection Standards for Animal Foods".

2. Purchase fresh and clean food raw materials.

3. Purchase packaged foods within the shelf life. The product labels include the production unit, production address, production date, shelf life, product ingredients, etc.

4. Do not purchase bulk food of unknown origin and unable to provide corresponding product labels.

5. Do not purchase cold meat and cold dishes and pastry products from outside, and do not purchase processed cooked food from outside.

6. Food containers and tools used for raw materials, semi-finished products and finished products should be clearly marked and used separately.

7. Frozen meat (including frozen cooked meat semi-finished products) should be completely thawed before cooking.

8. Cook all foods thoroughly, especially meat, milk, eggs and their products. The core temperature of large pieces of food should not be lower than 70℃.

9. Vegetable cooking procedures: one washing, two soaking, three blanching and four stir-frying.

10. Cook and suffocate the green beans so that they lose their original green color and beany taste.

11. The soy milk should be cooked thoroughly and heated continuously for 5-10 minutes after boiling.

12. Do not process cold meat and cold dishes.

13. Food should be prepared and sold immediately. It should generally not take more than 2 hours from preparation to sale.

14. Remaining food should be heated thoroughly at high temperature before being sold again.

15. Do not use sprouted potatoes, wild mushrooms, gourds and other raw materials to process foods that may contain toxic and harmful substances. There are dedicated personnel to inspect and accept the food entering the warehouse, and the food is placed on the shelves in categories.

16. Strictly store raw and cooked food separately to avoid cross-contamination.

17. Knives and chopping boards used for raw and cooked food should be strictly used separately.

18. Strictly store raw and cooked food separately to avoid cross-contamination.

19. Properly store toxic and harmful substances, such as rodenticides and insecticides, and do not store them in food warehouses, food processing and dining places.

20. Containers for storing nitrates and nitrites must be clearly marked to avoid accidental ingestion and misuse.

21. Refrigerators and other refrigeration equipment should be cleaned regularly to ensure the refrigeration effect of the refrigerator.

22. Tableware washing and disinfection procedures: one scraping, two washing, three flushing, four disinfecting, and five cleaning.

23. Thermal disinfection requirements: steam sterilization at 100°C for more than 10 minutes, dry heat disinfection at 120°C for 15-20 minutes, and boiling disinfection for more than 15 minutes.

24. Disinfection requirements for disinfection cabinets: Disinfect strictly according to the instructions of the disinfection cabinet, and check regularly to ensure the disinfection effect.

IV. Food processing hygiene system

1. Rough processing of ingredients

(1) Carefully select and remove yellow leaves and debris.

(2) Peel the fruits thoroughly and pick out all the buds.

(3) Remove residual hair and dirt from meat.

(4) Remove residual hair, internal organs, tail curls and other objects from poultry and other animals.

(5). Dry goods will be issued according to regular operations.

(6) When washing food, you must soak it once, wash it twice, clean it three times, and put it in the basket four times.

(7) Use separate containers for raw materials, semi-finished products, and finished products, and use separate cleaning pools for dry goods, fruits, vegetables, and meat to avoid cross-contamination.

(8) Plastic baskets used to hold semi-finished products such as fruits, vegetables, etc. must be cleaned before and after use, placed in designated areas and clearly marked, and are strictly prohibited from being placed directly on the ground.

(9) When processing food in the rough processing operation room, garbage cannot be thrown directly on the ground or into the sewer. It should be put directly into the trash can. During the rough processing operation, it must be kept dry and clean after use.

2. Ingredients cutting and matching

(1) The chef will fill in the cutting and matching requirements in detail on the production board according to the dishes of the day.

(2) The ingredients are cut and matched according to the requirements of "dices with dices", "silks with silk", and "pieces with pieces".

(3) The "three inspection system" ("self-inspection, mutual inspection, and special inspection") is strictly implemented during the matching process.

3. Cooking

(1) Professional chefs cook. There is a dedicated person responsible for each dish, with a clear division of labor and good production records.

(2) Chefs pay attention to the heat when cooking, which not only saves fuel but also ensures the quality of the dishes.

(3) Seasonings are complete and put in standard amounts to ensure that the taste of the dishes meets the requirements.

(4) The chef should control the cooking progress according to the meal start time to ensure that the supply during the meal peak can meet the requirements and there will not be too much waste after the meal is completed.

(5) Review the existing problems in the cooking process on the day based on the customer satisfaction survey results, formulate improvement plans and strengthen training.

(6) Strictly process each meal of rice in accordance with the "Rice Steaming Operation Guidelines" to ensure that the rice quality meets the requirements.

5. Tableware Hygiene

1. Rice spoons, soup spoons, vegetable spoons, and shovels cannot be placed directly on the countertop. They should be placed in a clean bucket or basin and Area identification is required.

2. After use, rice bowls, soup bowls, dishes, chopsticks and other tableware must undergo four procedures: rinsing with boiling water, washing with clean water and detergent, rinsing with clean water, and high-temperature disinfection to ensure that the inside and outside of the tableware are clean. , dry, no food residue, no oil stains, no detergent foam, and no odor before it can be put into use: disinfected tableware must be inspected for each meal every day, and it can only be put into use after being inspected to meet the hygienic standards. Each tableware inspection The pass rate cannot be less than 97%, and the position of the sterilized tableware to hold food.

3. Keep floors, countertops, gutters, doors and windows clean and tidy at all times.

4. Pay attention to hygienic maintenance and cleaning before, during and after cutting.

5. The sinks for washing fruits, vegetables, meat, tableware, and utensils must be clearly marked and used separately. All sinks must be cleaned before leaving get off work; woks and soup pots must be kept clean after use. And put in appropriate amount of water.

6. Implement the comprehensive promotion of "Three Minutes 7S".

6. Kitchen hygiene

1. Kitchen equipment such as stoves and steam cabinets should be cleaned every day, and the range hood system should be cleaned regularly.

2. The workbench, shelves and condiment table should be kept clean at all times.

3. Commonly used ingredients such as oil, salt, soy sauce, and unused rice and vegetables should be covered before leaving get off work.

4. Clean the refrigerator and freezer regularly to ensure cleanliness and hygiene.

5. The canteen must be thoroughly cleaned once a week, including: warehouses, offices, restrooms, cooking rooms, rough processing rooms, corridors, snack rooms, restaurants, dining areas, etc. Facilities/equipment: including doors, windows, ceilings, floors, walls, corners, light tubes, sockets, switches, stoves, tableware, sewers, range hoods, refrigerators, sinks, sinks, shelves, fans, air conditioners , dining tables, stools and all sanitary blind spots, etc.

6. Trash cans and rancid water buckets must be kept basically clean, clearly marked and covered, and cleaned on time.

7. Restaurant Hygiene

1. The tables and chairs in the restaurant must be kept clean before the meal. There are no rice and vegetable residues on the table, no oil and sewage stains, and no dust and debris on the stool legs. , the floor is clean and free of oil stains, and a dedicated person must maintain the cleanliness of the restaurant during the meal.

2. The walls, doors, windows, ceilings, tiles, and glass in the restaurant must be kept free of dust and cobwebs. Fans, light tubes, mosquito killer lamps, promotional slogans, and switches and sockets must be kept clean for a long time.

3. Clean up twice a week, use detergent to clean the countertops and floors, and try to keep the restaurant free of flies, mosquitoes, cockroaches, mice, etc.

4. Dedicated personnel should be assigned to recycle tableware, and no littering is allowed. Leftovers and leftovers must be transported away promptly to ensure that the restaurant has no odor.

5. In order to prevent slipping, non-slip carpets are laid at each queuing entrance, entrance and exit to seriously prevent employees from falling.

Food quality supervision system

1. Quality supervision in the procurement process

1. Our company has a cooperatively developed vegetable supply base and raw materials (rice, meat, Condiments, etc.) designated first-level suppliers and refuse all "three noes" products from entering the company canteen.

2. All our company’s suppliers are determined through the “Supplier Assessment Process” and strict review of their comprehensive capabilities (especially quality assurance capabilities and supply batches and punctuality), and must comply with relevant national laws and regulations. At the same time, the company's management conducts random inspections of the supplier's production and processing sites and other production extension links from time to time to ensure that their products comply with national health standards and quality standards.

3. The quality inspection team of the Logistics Purchasing Department conducts strict acceptance of incoming materials according to different inspection standards corresponding to different ingredients, and handles unqualified materials according to the variety, batch size, sampling quantity, inspection results, and unqualified The results, date of incoming materials, storage space, distribution unit name and distribution quantity are recorded in detail to facilitate the tracing of quality problems.

4. The food ingredients sent to each site after being inspected by the quality inspection team of the Logistics and Purchasing Department will be re-inspected by the on-site warehouse keeper. Only after they pass the inspection can they be introduced into the processing process.

5. Purchase and eat vegetables on the same day, and use the "Pesticide Test Card" to detect the pesticide content.

6. Raw materials must be operated in strict accordance with the "handling, storage, packaging, and protection procedures" before distribution to ensure that the risk of quality problems caused by human factors is minimized.

2. Quality supervision of the processing process

1. The canteen manager shall supervise the entire production and processing process in accordance with the requirements of the "Operation Instructions" and "Position Positioning Management Card" , to ensure that the quality of the processing process meets the requirements, and to make good process quality records.

2. The company management department regularly and not necessarily conducts random inspections of the operations of each site (including: food hygiene, food quality, process hygiene, safety hazards, etc.) based on the "Comprehensive Performance Appraisal Standards" and will The inspection results are used as an objective basis for evaluating the performance of each site, and reasonable punishments are imposed.

3. Take the initiative to accept customer supervision

It is recommended that your factory organize a "Food Quality Supervision Group". Our company will send professional catering management experts to conduct regular training for the "Food Quality Supervision Group" , team members randomly conduct quality inspections on the food raw materials, processing processes and products in our canteen. Our company’s canteen manager regularly communicates with the "Food Quality Supervision Team" to solve problems in a timely and effective manner, and communicates in the canteen lobby Set up a dedicated customer specialist and set up a suggestion box.