What health management system should the staff canteen pay attention to?

In order to strengthen the management of canteen safety, fire prevention and hygiene, we should conscientiously implement various policies and regulations on safety, fire prevention and hygiene; Prevent all kinds of accidents, intestinal infectious diseases and other infectious diseases, and put an end to food poisoning. In order to control oral diseases, according to the provisions of the Food Sanitation Law and the Food Safety Law (hereinafter referred to as the two laws); The canteen should have corresponding places for processing, processing and storage of food raw materials and necessary sanitary facilities such as water supply and drainage. Measures should be taken to prevent dust, flies and mosquitoes, and keep a corresponding distance from pollution sources (sewage ditches, toilets, trash cans, etc.). ). Clean the inside and outside of the canteen every day and keep it qualified. Resolutely put an end to the operation of those who have no health certificate.

Procurement and transportation of food

1. 1 Food should be purchased from vendors who have legal procedures such as inspection certificates from food hygiene supervision institutions.

1.2 It is not allowed to purchase and produce food that is spoiled, moldy, smells like insect vectors or whose production and operation are prohibited by the two laws and regulations.

1.3 vehicles and containers used for purchasing food should be clean and hygienic, and raw and cooked food should be separated. They should be dust-proof, fly-proof, rain-proof and sun-proof.

2, food storage, custody

2. 1 According to the provisions of the two laws, food must not contact toxic substances and unclean items; Especially toxic and harmful substances such as sodium nitrite (industrial salt).

2.2 Store food with partition wall, off the ground, and pay attention to ventilation, moisture-proof, insect-proof and rat-proof.

2.3 Qualified sealed cooked food rooms should be set up if conditions permit.

2.4 raw materials, semi-finished products and finished products of staple food should be stored separately.

2.5 Containers containing soy sauce, salt and other non-staple food seasonings should be sealed for storage. Clean and hygienic.

2.6 It is forbidden to use non-edible plastic products to hold cooked vegetables.

3. Hygiene in the process of food preparation

3. 1 The raw materials for making food should be fresh and hygienic. Do not use spoiled food. All kinds of food should be cooked thoroughly. Avoid food poisoning.

3.2 Manufacturing and sales process and tools, piers, chopping boards, pots and bowls, plates and other containers, rags, etc. Raw and cooked food should be strictly separated, and special tools should be used for direct eating.

3.3 Do not provide raw and cold salads that do not meet the hygiene requirements to prevent intestinal infectious diseases.

3.4 The remaining vegetable rice should be thoroughly heated before eating. Once it is found to be spoiled, it is not edible.

3.5 Tableware should be disinfected as required to prevent cross-infection diseases.

3.6 Containers containing waste food must be covered and removed in time.

3.7 canteen staff should pay attention to personal hygiene. Wash your hands frequently, cut your nails frequently and change your work clothes frequently. Wear work clothes when operating; Wear a work hat and a mask; Use sterile gloves.

3.8 Smoking is prohibited in the operating room of the canteen, and non-operating personnel are prohibited from entering the operating room.

4, the canteen should be equipped with corresponding fire equipment. Staff should have "three understandings and four skills", that is, know the fire danger of their posts, know the measures to prevent fires, and know the methods of fire fighting and evacuation. Will call the police, will use fire fighting equipment, will put out the initial fire, will organize evacuation.

5. The canteen staff must concentrate on their work; When two people cooperate, they should cooperate tacitly; Master the safety prevention skills of this position; Prevent various accidents.

6, electric steamer and other electrical equipment, liquefied gas tanks, gas hoses, valves and stoves and other equipment and facilities, should be regularly checked; When cooking porridge with a gas stove to make liquid food such as soup, someone should be responsible; Prevent fire, explosion and other accidents.

7, the canteen should be kept clean (including fire equipment), no spitting, no littering and other sundry.

8. Before leaving work every day, be sure to check the water, electricity, gas, doors and windows in the canteen to make sure it is safe before you go.

9. The kitchen in the canteen should be marked "No entry in the kitchen".

10, outsiders should obey the arrangement of canteen management.