Who can help me make a canteen management system for the workshop? Urgent! urgent! urgent! What I want is special restraint for workers.

Canteen Safety, Fire Prevention and Hygiene Management System

In order to strengthen canteen safety, fire prevention and hygiene management, conscientiously implement various policies, laws and regulations such as safety, fire prevention and hygiene; prevent various accidents and intestinal infections diseases and other infectious diseases, and prevent food poisoning. In order to prevent diseases from entering the country through the mouth, according to the provisions of the Food Hygiene Law and Food Safety Law (hereinafter referred to as the two laws), canteens should have corresponding places for handling, processing, and storage of food raw materials, as well as necessary sanitation such as water supply and drainage. facility. Measures should be taken to prevent dust, flies, and mosquitoes, and a corresponding distance should be maintained from pollution sources (sewage ditches, toilets, trash cans, etc.). The cafeteria should be clean and up to standard every day inside and outside. Resolutely prevent people without health certificates from working on the job.

1. Purchase and transportation of food

1.1 Food should be purchased from sellers with legal procedures such as inspection certificates from food hygiene supervision agencies.

1.2 It is not allowed to purchase or produce foods that are spoiled, moldy, insect-infested, smelly, or whose production and operation are prohibited by two laws and regulations.

1.3 The vehicles and containers used to purchase food must be clean and hygienic, separate raw and cooked food, and must be dust-proof, fly-proof, rain-proof, and sun-proof.

2. Food storage and preservation

2.1 According to the provisions of the two laws, food must not come into contact with toxic substances and unclean items; especially sodium nitrite (industrial salt) and other toxic, Hazardous substances.

2.2 Store food separated by walls and off the ground, and pay attention to ventilation, moisture-proof, insect-proof, and rodent-proof.

2.3 If possible, set up a qualified sealed cooked food room.

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

2.5 Containers containing soy sauce, salt and other non-staple food condiments must be visible, covered and stored; they must be clean and hygienic.

2.6 It is prohibited to use non-edible plastic products to hold cooked dishes.

3. Hygiene in the process of making food

3.1 The raw materials for making food must be fresh and hygienic, so that no rotten or spoiled food is used, and all kinds of food must be cooked thoroughly; food poisoning.

3.2 During the production and sales process, knives, piers, chopping boards, basins, bowls, plates and other containers, rags, etc. must be strictly separated from raw and cooked. Special tools must be used for direct food consumption.

3.3 Raw cold dishes that do not meet hygienic requirements are not allowed to prevent intestinal infectious diseases.

3.4 The remaining vegetable rice should be returned to the pot and heated thoroughly before eating. Once it is found to have spoiled, it must not be eaten.

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

3.6 Containers containing discarded food must be covered and removed in a timely manner.

3.7 Canteen staff should pay attention to personal hygiene. It is necessary to "wash hands frequently, cut nails frequently, and change work clothes frequently." When operating, wear work clothes; wear a work cap and mask; use sterile gloves.

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

4. The canteen should be equipped with corresponding fire-fighting equipment. Staff should have "three understandings and four skills", that is, they should understand the fire hazards of their positions, understand fire prevention measures, and understand fire extinguishing and evacuation methods; they should be able to call the police, use fire equipment, put out initial fires, and organize personnel evacuation.

5. Canteen staff must be focused when working; they must cooperate with each other tacitly when working together; they must master the safety prevention skills of their positions; and prevent various accidents.

6. Electrical equipment such as electric steamers, liquefied gas tanks, gas hoses, valves, stoves and other equipment and facilities must be inspected frequently; when using gas stoves to cook porridge, soup and other liquid foods, Someone is responsible; prevent fires, explosions and other accidents.

7. The canteen should be kept clean and tidy (including fire-fighting equipment), and no spitting or littering of garbage or other debris is allowed.

8. Before leaving get off work every day, the water, electricity, gas, doors, windows, etc. of the canteen must be inspected, and they can only leave after confirming that it is safe.

9. The back kitchen of the canteen should have a warning sign: "The kitchen is an important area, no entry is allowed".

10. Outsiders should follow the arrangements of the canteen management staff when dining.