Restaurant front office hygiene management system

4 articles on restaurant front office hygiene management system

The management system is the specification of certain management mechanisms, management principles, management methods and management organization settings. The following is the restaurant front office hygiene management system that I compiled. I hope it will be helpful to everyone!

Restaurant Front Hall Hygiene Management System 1

1. The environment inside and outside the restaurant and kitchen is clean, the ditches are smooth, there are no breeding grounds for mosquitoes, flies and other insects, there are no food residues on the floor, walls, walls The clusters and ceilings are clean without falling off, and the smoke exhaust facilities are free of grease deposits.

2. The dining table and chairs are clean, the tablecloth has no dirt or oil stains, the floor is clean, the glass is bright, and there are public hand-washing facilities.

3. Restaurant waste containers must be airtight and clean in appearance. The airtight containers can hold one meal’s worth of garbage and must be cleaned up in a timely manner.

4. The restaurant must be clean after every meal and cleaned once a week to ensure that there are no flies, cockroaches, rats, etc.

5. When serving food, waiters should check the hygienic quality of the food, and do not sell rotten, spoiled, off-flavored, insect-infested or unclean food. Waiters’ hands should not come into contact with direct food. When pouring drinks, adding vegetables and soups, Utensils cannot directly come into contact with tableware (drinking) utensils used by customers.

6. Tableware (drinking) utensils are stored in the cleaning cabinet on the restaurant workbench. The table (drinking) utensils used for the meal are set up half an hour before the meal is served. When placing the tableware, the waiter's hands should not touch the part containing the food. The recycled tableware (drinking) utensils are immediately sent to the disinfection room and cannot stay in the restaurant.

7. Desserts and cooked food must be sold in dust-proof glass cabinets, using clean and disinfected sales tools.

8. Side dishes and condiments for customers should be stored in the cabinet after being served in the meal preparation room and cannot be stored in the open.

9. Guest napkins must be clean and disinfected before being used by customers. Napkins cannot be sent and received at the same time. Disposable paper towels can be used to unconditionally disinfect napkins.

10. Hand washing and disinfection equipment should be installed in the restaurant and can be used normally. Restaurant Front Office Hygiene Management System Part 2

1. General Principles

1. Purpose

To standardize the occupational health inspection and management of restaurant employees and strengthen employee hygiene control to ensure food safety Health and safety.

2 Scope of application

All employees of the restaurant.

2. Employee health examination management

1. Restaurant employees must hold valid health certificates before they can work.

2. All restaurant employees must undergo health examinations. Health examinations are divided into two categories: health examinations for new employees and regular health examinations for employees.

3 Applicants must undergo a physical examination at the hospital designated by the restaurant and can be hired only after passing the test.

4. The restaurant organizes a physical health examination for current employees every year. If an employee is found to be suffering from an infectious disease or a disease that is not suitable for the job, the restaurant will adjust the position or dismiss the employee as appropriate.

5 The health record manager will check the health certificates of restaurant employees every month. If any expired or invalid certificates are found, they should promptly report to the supervisor to arrange for employee physical examination.

6 The cost of physical examination for employees shall be borne by the restaurant.

7 Restaurants should establish employee occupational health files and keep them properly in accordance with regulations.

8 Employees have the right to review and copy their occupational health files.

Three employees’ personal hygiene management

1. Employees strictly abide by relevant national laws and regulations and restaurant hygiene management regulations, implement restaurant hygiene operating procedures, and develop good hygiene habits.

2 Employees’ work clothes should fit well, be clean, and have no damage.

3. Kitchen chefs should wear a straight hat when working, with their hair neatly combed and placed inside the hat.

4 Wash your hands with running water before and after work, before and after handling food ingredients, after defecation, and after cleaning to keep your hands clean. Whenever you leave the kitchen, be sure to wash your hands and sanitize them when you come back. Kitchen staff should wash their hands every hour.

5 Do not talk, cough or sneeze in front of food or cooking utensils. If you sneeze, cover your mouth and nose with a handkerchief or toilet paper, facing away from the food, and wash your hands immediately.

6 Smoking, eating, chewing betel nut, and chewing gum are not allowed in the workplace to avoid food contamination.

7. Do not drink alcohol or eat foods with strong odors such as onions and garlic before working, and keep your mouth clean. Brush your teeth or rinse your mouth after meals.

8. Take a shower and change clothes frequently, get a haircut, wash your hair, shave your face frequently, cut your nails frequently, and wash your hands frequently.

9 Hairstyles should be generous. Male employees should not have long hair, while female employees should have long hair tied up; no long nails should be left.

10. Don’t spit.

11 Sickness reporting system

Kitchen employees who are sick should report to their supervisor in a timely manner, and the supervisor should immediately arrange for a break or go to the hospital for examination. Such as any abnormalities in the respiratory system (colds, strep throat, tonsillitis, bronchial disease and lung disease), intestinal diseases such as diarrhea; also report any skin rash, boils and other diseases; report injuries, including being injured Cuts and burns with knives or other sharp instruments; when there are wounds or abscesses on the hands, the working range should be changed, and no cooking or contact with food is allowed.

12 patients with five diseases including dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder public health were cured. Not allowed to take up the job before.

Four Employee Operation Hygiene Management

The purpose of kitchen operation sanitation management is to prevent food and utensils from being contaminated due to staff negligence at work.

1 Employees must strictly implement the restaurant’s service specifications and provide customers with quality services.

2 Supervisors should promptly supervise employees to perform service operations in accordance with regulatory requirements.

3. When serving food, use a tray and avoid direct contact with the food or the inner edge of the food container with your hands.

4. Do not grab food directly with your hands. When you must operate with your hands, you must wear plastic gloves. Use a clean spoon when tasting food; use a variety of utensils as much as possible when preparing food, such as tongs, spoons, forks, etc. to take out ice cubes, fillings, bread, etc.

5 Do not put your hands in your pants pockets while working.

6. Do not touch your hair or pick your ears with your hands while working.

7. Smoking, eating, chewing gum is not allowed in the workplace, and people are not allowed to talk to each other unless necessary.

8 Do not use broken utensils.

9. Do not touch coins and other objects during working hours.

10. Do not use work skirts and health law enforcement documents as hand towels to wipe hands and faces.

11. Cutlery should be held by the handle, and glasses should be held by the bottom. When holding the plate, the thumb can only touch the edge of the plate.

12. If cooked food falls on the ground, it should be discarded and not used.

13. Dropped tableware must be washed and disinfected before use.

14. Once water stains, oil stains, soup stains and dirt appear during operation, clean them up in time, wipe them dry with a mop, and never rinse them with water again.

15 If failure to operate in accordance with hygiene regulations causes adverse consequences, disciplinary action will be taken.

Five employees’ hygiene knowledge training

Hygiene management system

1 New employees must receive hygiene knowledge training arranged by the restaurant in order to become familiar with the restaurant’s hygiene facilities and management as soon as possible Policies, work procedures and food hygiene knowledge, etc. Only after passing the assessment can you take up the post.

2 The restaurant provides regular or irregular hygiene training to employees to correct their usual bad hygiene habits.

3 Health knowledge education can be carried out through the following methods.

3.1 Conduct regular health knowledge training for employees.

3.2 Hold a health knowledge competition.

3.3 Distribute brochures or flyers.

3.4 Show slides or videos.

3.5 Individual opportunity education.

4 After the training, an assessment will be conducted. Those who fail will be away from work for one week to study, and will resume work after passing the examination.

5 Establish employee health knowledge training files, and record training time, training content, and assessment results for inspection.

Six Supplementary Provisions

This system will be implemented from the date of public announcement. Part 3 of the Restaurant Front Hall Hygiene Management System

Article 1 resolutely implements the "Food Hygiene Law", and dietary hygiene "May 4" system.

Article 2: From raw materials to finished products, the four no’s system is implemented:

(1) Buyers do not buy rotten raw materials;

(2) Custodians do not accept rotten raw materials;

(3) Cooks do not use rotten raw materials;

(4) Waiters do not sell rotten food;

< p>Article 3: "Four Separations" should be implemented for the storage of finished products (food):

(1) Separation of raw and cooked products;

(2) Separation of finished products and semi-finished products;

(3) Separate food from sundries and medicines;

(4) Separate food from natural ice.

Article 4 Utensils and tableware should be subject to "four passes" and "one cleaning": one brushing, two washing, three flushing, four disinfecting, and one cleaning.

Article 5: Environmental sanitation implements the "four determinations" method: determining people, determining objects, determining time, and determining quality. Division of work and overall responsibility.

(1) Environmental sanitation scope: including restaurants, operating rooms, warehouses, decontamination rooms, offices, locker rooms, toilets and roads around catering centers, etc.

(2) The restaurant operating room must be clean and tidy. Walls, roofs, and floors must be kept clean at all times, without black dirt or spider webs. The doors and windows are clean, the glass is bright, the screens are intact, there is no dust or grease, and the fans, lamps, and air curtains are in their true colors. And do a good job in preventing rats, flies and dust.

(3) All operating tables, shelves, and food sales windows must be clean. The pool must be free of sediment, dirt, and odor. All cooking machinery and cooking utensils must be fixed and placed. Store neatly, cleanly, and have someone responsible. All rags must be washed promptly after use and boiled in alkaline water every day for cleaning and disinfection.

Article 6 Personal Hygiene

(1) New employees must undergo a physical examination before taking up the job. Employees on the job undergo a physical examination once a year. Those who fail to pass will not be hired. Restaurant staff must hold Health certificate.

(2) Personal hygiene must be done "four times" and strictly abide by the system of bathing every three days, changing work clothes once, and getting a haircut every 20 days. Employees must wear work clothes, work caps, and masks when they come to work. and disposable gloves, and keep them clean; wash your hands with soap and running water before and after going to work, and before eating; it is strictly forbidden to have long hair, long beards, spitting, and blowing your nose; no smoking is allowed in the operation room and the food sales room, and no wearing is allowed at work Rings and nail polish are not allowed.

(3) Experts from the epidemic prevention station or the school hospital are invited to give a health knowledge lecture to employees every semester. New employees should be trained on food hygiene knowledge before taking up their posts.

Article 7 Hygiene in food processing and sale:

(1) Before processing, check the quality first, and then process it in strict accordance with the operating procedures.

(2) Containers and tools used for processing, storing raw and cooked food must be clearly marked, used separately, stored in the correct position, washed and disinfected after use, and kept clean.

(3) Semi-finished products are strictly prohibited from being put into baskets and should be packed in special containers. It is strictly forbidden to pile up food and items at will, and food is not allowed to be placed on the floor.

(4) Food stored in cold storage and refrigerators must be separated from raw and cooked, and various containers must not be stored overlapping. Cold storage and refrigerators must be clean and odorless.

(5) Sales tools must be used to sell direct-to-import food, and food must not be taken directly with hands.

(6) Food should generally not be stored for more than 2 hours after cooking until it is sold. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60°C or lower than 10°C.

(7) Leftovers and rice must be refrigerated, and the refrigeration time must not exceed 24 hours. The chef must confirm that they have not deteriorated and must be thoroughly heated at high temperature before they can be sold further. Cold dishes are not allowed to be sold between meals.

(8) The cold dish room must undergo ultraviolet air sterilization and disinfection on time; cold dishes must be processed and operated in the cold dish room by dedicated personnel as required, and non-cold dish staff are not allowed to enter the cold dish room without authorization; tools and utensils for processing cold dishes, Containers must be dedicated, must be disinfected before use, and must be washed and kept clean after use.

Article 8: Implement a sample retention system:

Samples of no less than 50 grams of each staple and non-staple food provided for each meal should be taken and kept in the freezer for more than 24 hours. For inspection.

Article 9 Hygiene management is one of the important basis for evaluating the working conditions of each restaurant. Hygiene work is linked to rewards and punishments in the restaurant. Restaurants, managers, chefs, team leaders and other relevant persons in charge who do not meet the requirements for hygienic work will be punished Punish according to responsibility. Restaurant Front Hall Hygiene Management System Part 4

1. Food Hygiene

1. Do not accept, use or cook stale or rotten raw materials, and do not eat any rotten or spoiled food food.

2. When washing and sorting raw materials, dirt, impurities and waste must be removed.

3. Various dry and fresh raw materials should be stored in the storage room or refrigerator in an orderly manner according to their different properties, and should not be left randomly to avoid contamination.

4. The collection and distribution of raw materials should be based on the first-in, first-out, first-used principle to prevent deterioration over time.

5. Food or semi-finished products stored in the refrigerator should be separated from raw and cooked foods, and food with a fishy smell and food without a fishy smell should also be stored separately.

6. The refrigerator should be flushed frequently to keep it clean and opened and closed to prevent the intrusion of hot air.

7. Cooked foods, braised vegetables, etc. should be properly kept and checked frequently to avoid deterioration. When placed outside in the winter, it should be covered with a clean white cloth, and placed in the refrigerator in the summer.

8. Leftovers should be kept in a ventilated and cool place. Meals that have been eaten overnight should be re-cooked before eating.

9. Directly imported food must not be taken directly with bare hands. Food with wrapping paper should be taken with various tools.

10. Seasoning utensils should be covered to prevent dust contamination. After filtering the soy sauce and vinegar, pour them into bottles or seasoning utensils for use, and keep them clean.

11. When the food is found to be stale, it should be handled properly and rotten dishes are not allowed to be distributed to prevent food poisoning.

2. Tableware hygiene

Tableware must be kept clean and hygienic, otherwise it will directly affect the health of teachers and students in the school. Tableware removed from the dining table should be washed and disinfected separately.

1. After eating, please clean the remaining contents of vegetable basins, soup basins, basins, soup bowls, etc. first, wash them with dish soap, then rinse them with clean water, and then put them in the disinfection cabinet. After disinfection, take it out and place it on the dining cart, keep it clean, and cover it with a white cloth to prevent dust.

2. The sideboards and snack cabinets should be washed regularly with dish soap, the tableware should be placed neatly, and the cabinet doors should be closed tightly.

3. Environmental sanitation

1. The surrounding environment should be cleaned, drains should be unclogged regularly, swill buckets should be covered, and waste bags should be tied.

2. Actively implement the four pest eradication requirements, eliminate flies, mosquitoes, mice, cockroaches and other pests, apply fly spray around the restaurant morning and night, and cover food at night to prevent insect bites.

3. The floors of the restaurant and each operation room should be kept clean, the walls should be dust-free, and the windows should be clear and the floor should be clean.

4. Do not dump garbage or sewage randomly.

5. Doors and windows should be equipped with fly-proof facilities, and indoor ventilation should be maintained at all times.

IV. Personal Hygiene

1. Take a bath, get a haircut, shave, and cut nails frequently.

2. You should have plastic surgery before going to work, wear work clothes and a work cap, and keep your appearance neat and tidy. You are not allowed to wear jewelry to work.

3. You should take off your work clothes when going to the toilet and wash your hands when going to the toilet.

4. Check your physical condition regularly. If you have infectious diseases, you should not come into contact with food.

5. Food Hygiene "Five-Four System"

(1) Implement the "Four-No System" from raw materials to finished products

1. Buyers do not buy rotten products Spoiled raw materials;

2. Custodians do not accept spoiled raw materials;

3. Chefs do not use spoiled raw materials;

4. Waiters do not need to spoil raw materials. Spoiled food.

(2) "Four Separations" should be implemented for the storage of finished products (food)

1. Separation of raw and mature products;

2. Separation of finished products and semi-finished products;

3. Separate food from sundries and medicines;

4. Separate food from natural ice.

(3) Use tableware to implement the "four passes"

1. Wash,

2. Brush,

3. Rinse,

4. Disinfection (steam or boiling water)

(4) Environmental sanitation adopts the "four fixed" method

1. Determined people,

< p>　2. Determine the object,

3. Determine the time,

4. Determine the quality, divide the work into sections, and assume responsibility.

(5) Personal hygiene should be done "four times"

1. Wash hands frequently and cut nails;

2. Bath frequently and get haircut;

3. Wash clothes and bedding frequently;

4. Change work clothes frequently. ;