Canteen Management Hygiene Distribution Pasta Hygiene

Canteen hygiene management, food hygiene management

①Purchase raw food to ensure freshness and health; do not buy meat without relevant inspections, poisonous or unknown livestock and poultry, water Products, odorous, rotten, mildewed, insect-infested materials; various foods, condiments, in order to comply with hygienic requirements and prevent expiration and deterioration; when storing food, raw materials must be carried out from the ground, away from the wall, and wet items should not be stored in the same place a room.

② Separate raw and cooked foods should ensure the deliciousness and purity of the food.

③The operation is based on sub-stations and sub-pools to avoid cross-contamination; operate according to the order of first picking, second washing, cutting vegetables into three, and fourth soaking.

④ The raw materials for treatment should be cooked in a timely manner, and the cooking should be thoroughly cooked to ensure food safety and prevent poisoning.

⑤ Processed and cooked food should be kept. If stored for longer than 1H, re-melt and heat-treat before consumption.

⑥ Raw and cooked food should be stored at frost point to prevent contamination of cooked food.

2. Personal health management

① Staff at epidemic prevention stations must hold health certificates before induction and regular physical examinations.

② Employees have received hygiene training, personal hygiene, and developed good hygiene habits. They wash their hands frequently, cut their nails frequently, bathe, wash clothes, wash bedding, change clothes, and do the work style they are good at.

③Do not spit at work, smoke, wear long nails, lipstick, etc.; laugh and play during non-working hours, instead of washing clothes in the kitchen.

④ Maintain good hygiene habits, wear clothes to go to work, wear ID card, hat, mask, do not use food to cough, sneeze and other unhygienic behaviors, direct smell is not allowed, use a spoon .

⑤ When employees have colds and other illnesses, they must avoid food-borne illness and leave.

3. Kitchen Hygiene Management

① Set up a post responsibility system for kitchen cleaning. After working all day and every day, strict disinfection must be carried out. Cleaning should be done first, second brushing, and third time. After flushing the kitchen, the fourth step is disinfection and the fifth step is cleaning. Tableware should be covered after disinfection to prevent further contamination. Tableware should not be used without disinfection.

②In order, all kitchen utensils in the place where cutting boards are used are stacked vertically to ensure that the bottom, sides, and sides are light. Cut raw and cooked food, and use cutting boards separately.

③ Vegetable washing pools, meat washing pools, independent pools and face washing utensils must not be mixed.

④The stove, ingredient table, and workbench should be wiped dry after completion to ensure they are clean and tidy.

⑤ Sewers must be cleaned every day to remove food residues and other debris to ensure smooth drainage and remove odors.

⑥ Eliminate sanitary corners and regularly eliminate rats, cockroaches, flies, etc.

⑦ Warehouse items should be placed neatly and indoor air circulation should be maintained to prevent moldy items.

4. Restaurant Hygiene Management

① The dining table and chairs must be wiped and kept clean without dust, oil, and garbage to ensure that there is no water and the floor is clean and refreshing.

② Doors, walls, fans, and light tubes must be cleaned regularly, and ventilation and water supply and drainage equipment must be maintained to ensure normal operation.

③Clean once a week, clean tables and chairs, use floor cleaner, and make sure the kitchen is free of flies, cockroaches, ants, etc.

5. Clean tableware

Catering Management needs to carry out cleaning and disinfection procedures and strictly implement the "one washing, two cleaning, three disinfection, four cleaning" system. If there is no cleaning, disinfection will be allowed. Cook is equipped with dedicated towels, rags, and washing intervals to ensure that the disinfectant, especially for specific substances, has time to work on the towels, wash the cloth mesh, and then dry it by boiling, drying in the sun, cleaning, and storage sterilization , and then the next one. Knives and chopping boards are cleaned and disinfected every day to ensure Taiwan's condition. Food containers should be cleaned immediately after use, food residues should be removed in a timely manner, and containers that are open to direct food intake must be disinfected before use.