How to write the quality and safety management system of braised food?

1. The ordering hall and private room should be kept clean, and the floor should not be cleaned after the tableware is set or when customers eat. Unused tableware after meals should be recycled and cleaned. 2. When the customer discovers or informs that the sensory characteristics of the provided food are abnormal or deteriorated, the restaurant service personnel shall immediately replace the food and notify the relevant food preparation personnel. Food preparation personnel should immediately check the replaced food and similar food and make corresponding treatment to ensure food safety and hygiene. 3. Special tools should be used to sell direct food. After disinfection, special tools should be used and stored in a fixed location. It is necessary to separate payment for goods from pollution prevention. 4. The condiments obtained by customers should meet the corresponding food hygiene standards and requirements. 5. Disinfected tableware must be used, and unsterilized tableware should not be placed on the dining table. 6. Clean the seasoning, toothpicks, napkins and tea on the disinfection table in time. 7. When serving, don't touch the food with your fingers, don't touch the customer's tableware with shared tools, and pass the small towel with a fixture. After use, it should be cleaned and disinfected in time, the used tableware should be taken back in time, and the countertop should be wiped clean. 8. After work, clean the countertops, tables, chairs and floors, and keep them clean and tidy.

Licensing system for purchasing food raw materials

1, the buyer should seriously study the management system of purchasing food, and be familiar with and master the requirements of purchasing food raw materials. 2. When purchasing food (including finished food, raw materials and food additives, food containers and packaging materials, tools and equipment for food), it is necessary to obtain product inspection certificates and laboratory test sheets from suppliers in accordance with relevant state regulations, and pay attention to inspection and verification. The product name, production date and batch number recorded in the certificate must be consistent with the product, and shall not be altered or forged. 3. The required inspection certificate shall be properly kept by the purchasing department for inspection. 4. Don't buy foods and raw materials that are corrupt, adulterated, moldy, toxic and harmful, and have stale quality, as well as foods that have no place of origin, no factory name, no production date and shelf life, or unclear labels that exceed the shelf life. 5. Food supplied by food producers and operators who have not obtained the hygiene license shall not be purchased. 6. Purchasing dairy products, meat products, aquatic products, edible oils, condiments, alcoholic beverages, cold food products, food additives and other foods that should be certified as prescribed by the administrative department of health shall be strictly certified; Raw meat and poultry should obtain the quarantine certificate from the veterinary department, and imported food and its raw materials should have the quarantine certificate issued by the port health supervision department.

7, inspectors in the acceptance of food, to check the acceptance inspection certificate of the purchased food, and make records.

Warehouse management system

1. Staple food and non-staple food should be stored in the warehouse. Food and non-food shall not be mixed. Toxic and harmful articles, personal belongings and sundries shall not be stored in the food warehouse. 2, the warehouse should be cleaned regularly, keep the warehouse, shelves clean, often open the window or ventilation with mechanical ventilation equipment, keep dry. 3, do a good job in the inspection and acceptance of food quantity and quality certificate or quarantine certificate. Rotten, moldy, moth-eaten, poisonous and harmful, adulterated and deteriorated food, food provided by producers and operators without hygiene license and food without certificate shall not be accepted and put into storage. 4, do a good job of food quantity and quality warehousing registration, so that FIFO, perishable first use. 5, food according to the category, variety, partition wall, neatly off the ground, bulk food and raw materials storage containers sealed, and often check to prevent mildew. 6. Perishable foods such as meat, aquatic products and eggs should be stored separately. Refrigeration equipment used to preserve food must be clearly marked and equipped with temperature display device. Meat and aquatic products are stored in separate cabinets, and raw food, cooked food and semi-finished products are stored in separate cabinets to prevent raw and cooked food from being mixed. 7. Defrost the refrigeration equipment regularly, and keep the frost layer thin (no more than 1cm) and full of air. 8, often check the quality of food, timely find and deal with the deterioration, more than the shelf life of food. 9. Do a good job of preventing rats, flies and cockroaches, and install rat traps that meet the requirements; Smoking is not allowed in the warehouse.

The use and management system of food additives

1, the use of food additives must comply with the relevant provisions of the hygiene standards for the use of food additives and hygiene management measures; Do not use food additives that do not meet the requirements of hygiene standards and hygiene management measures. 2. The purchase of food additives must obtain a copy of the hygiene license and product inspection certificate, and the import of food additives should obtain a hygiene certificate issued by the port food hygiene supervision institution. 3, the use of food additives must comply with the "Hygienic Standard for the Use of Food Additives" or the list of varieties published by the Ministry of Health and its scope of use, usage, shall not be arbitrarily expanded by experience. 4. Food additives that are unapproved, contaminated or deteriorated and exceed the shelf life shall not be used. 5. Food additives shall not be used to cover up food corruption or adulteration or forgery.

Rough machining workshop management system

1. Separate processing and washing areas or pools for meat, aquatic products, vegetables and raw materials, with obvious signs. The processing and storage of food raw materials should be carried out in the corresponding places, and they should not be mixed and cross-used. 2, processing meat, aquatic products, vegetables, operating table, utensils and containers should be used separately, and should be clearly marked. Containers of seawater products should be dedicated. 3, all kinds of food raw materials shall not be piled up on the spot. Cleaning and processing food raw materials must first check the quality. It shall not be processed if it is found to be rotten, poisonous or harmful or other sensory properties are abnormal. 4. Vegetable and food raw materials should be operated in the order of "one selection, two washing and three cutting", thoroughly soaked and cleaned, so as to be free of sediment, weeds and rotten leaves. 5, meat, aquatic food raw materials processing should be carried out in a special processing and washing area or pool. After the meat is washed, there is no blood, hair or dirt. After the fish is washed, there are no scales, gills and internal organs. After the live birds are slaughtered, they are completely bled, and feathers and internal organs are removed. 6, do knife stainless, board mildew, neat and orderly, keep indoor clean and sanitary. After the processing is completed, mop the floor in time, clean the tools and containers of the pool and the processing table, and store them in a fixed position; Mechanical equipment such as vegetable cutters and meat grinders should be disassembled and cleaned after use. 7, timely removal of garbage, trash can daily cleaning, keep clean inside and outside. 8. Don't clean the mop in the pool where food raw materials are processed and cleaned.

Cooking processing management system

1. Check the quality of food raw materials before processing, and ensure that spoiled food has not been cooked, steamed or baked. 2. Cooked food and processed food should be thoroughly cooked, and the central temperature should not be lower than 70℃. The fried food should be prevented from burning from the outside, and the cooked food eaten directly after processing should be placed in sterilized containers or tableware, and unsterilized tableware or containers should not be used. 3. Foods that need to be stored for a long time (more than two hours) after cooking should be stored at a temperature higher than 60℃ or lower than 10℃, and cooked food products that need to be refrigerated should be refrigerated after cooling. 4, cooked food products must be fully reheated after overnight meals before eating. 5. Stoves and rags should be cleaned and kept clean at any time. Don't wipe the plate with a rag, but wipe the soup dripping on the edge of the plate with a disinfectant cloth. 6, in strict accordance with the requirements of the food production and business units waste edible oil management regulations, collect and dispose of waste oil, and timely clean the hood of the range hood. 7, surplus food and raw materials in accordance with the hygiene requirements of cooked food, semi-finished products, raw food storage, shall not be mixed and overlapping. 8, after the work, seasoning stamped, tools, utensils, clean, positioning storage; The upper and lower floors of the cooker are clean, leaving no residue, oil pollution and sanitary dead angle, and the garbage is removed in time.

Pasta production management system

1. Before processing, check all kinds of food raw materials, such as rice, flour, butter, jam, fruit and beans, as well as meat, eggs, aquatic products and vegetables used as fillings. If insects, molds, smells, filth and impurities are found, they cannot be used. 2. Raw materials such as meat, eggs, aquatic products and vegetables used as fillings should be processed according to the requirements of the health system for rough machining. Vegetables should be thoroughly soaked and washed. Vegetables (such as leeks) that are easy to cause pesticide residues should be soaked for more than 30 minutes, and then rinsed clean. 3, all kinds of tools, utensils, containers should be used according to the different raw and cooked food, after use, timely cleaning, positioning storage, and cutting boards and cutting boards should be placed vertically after cleaning. 4. Pastry should be stored in a ventilated, dry, dust-proof, fly-proof, rat-proof and virus-proof special warehouse or counter. Cakes with more moisture in fillings should be stored in the refrigerator, so raw and cooked cakes should be stored separately. 5. Use food additives correctly as required. 6, all kinds of food processing equipment, such as meat grinder, soymilk machine, dough mixer, steamed bread machine, etc. After use, it should be cleaned in time and disinfected regularly. All kinds of articles, such as cover cloth, cage cloth, rag, etc., should be washed and dried for later use. 7. Clean the pastry processing place in time after processing, so that there is no dirt and residue on the ground and the panel is clean; All kinds of containers, utensils, knives, etc. Clean and store in a fixed location.

Hygienic management system of cold dish room (cold room)

1, cold dishes shall be handled by designated personnel, and other personnel shall not enter and leave the cold dish room at will, and personal daily necessities and sundries shall not be brought into the cold dish room. 2, cold dish room staff should strictly pay attention to personal hygiene, change clothes twice in advance, wear clean clothes, hats, masks and disposable gloves, strict hand washing and disinfection. 3. The indoor temperature of cold dish room shall not exceed 25℃. 4. The tools, utensils and containers in the cold dish room must be dedicated, disinfected before use, cleaned and kept clean after use. 5, vegetables, fruits and other food raw materials for processing cold dishes must be cleaned and disinfected, and those that have not been cleaned shall not be brought into the cold dish room. 6. When processing cooked food and stewed food, the food quality should be checked first, and the raw materials are not fresh and not processed. Cooked marinated vegetables should be processed in another room. Knives should be prepared in the processed cold dish room, and the rest should be kept in the cooked food refrigerator. 7. Now all kinds of cold dishes are available. Try to use them after dinner. Cooked food and cold dishes changed overnight after meals can no longer be eaten as cold dishes. 8. After all kinds of cold dishes are loaded, they can't be stacked. Dishes are delivered from the dish delivery window, and waiters are prohibited from directly entering the cold dish room to serve. 9. After processing, refrigerate the remaining food and clean the indoor hygiene.

Barbecue production management system

1, set up a special independent roughing room;

2. The entrance and exit of the barbecue room are set separately;

3. The catering industry specializing in barbecue food must set curing room, barbecue braised pork room and cooling room.

4. The general catering industry can set up a curing area, a barbecue braised pork area and a cooling area in the barbecue room respectively;

5. The tools, utensils and containers in the barbecue room must be dedicated, disinfected before use, cleaned and kept clean after use.

6. The condiments used in barbecue must meet the hygiene standards, and food condiments that are not approved, contaminated or deteriorated and exceed the shelf life shall not be used.

8. Food additives shall not be used to cover up food corruption or adulteration or forgery.

9 barbecue animal products and raw meat should obtain the quarantine certificate of the veterinary department.

10, the barbecue room must be equipped with dust-proof, fly-proof and rat-proof facilities.

Cleaning and disinfection system for tableware and utensils

1, set up an independent tableware washing and disinfection room, equipped with disinfection, washing and cleaning equipment. 2, washing and disinfection member must be familiar with washing and disinfection procedures and disinfection methods. Strictly follow the order of "deslagging → alkaline water (or washing meals) → rinsing with clear water → heat elimination → cleaning". Adding clear water washing procedure in drug disinfection. 3. The tableware and utensils recovered from each meal should be cleaned and disinfected immediately, and it is not allowed to eat overnight. 4, cleaning tableware, utensils with meal cleaning, disinfectant must comply with the relevant national health standards and requirements. Tableware must be cleaned before disinfection. After disinfection, the surface of tableware is smooth, free from oil stains, water stains, peculiar smell, foam and soluble attachments. Put it into the cleaning cabinet in time and seal it for later use. 5. The washing cabinet containing sterilized tableware should be clearly marked, scrubbed and disinfected frequently, and sterilized and unsterilized tableware should be stored separately. 6. The tableware washing pool is special, and food raw materials and mops are not allowed to be washed in the tableware washing pool. 7. After cleaning and disinfection, it is necessary to clean the floor and pool, and clean the sewage bucket in time, so that the floor and pool are clean and sanitary, without oil residue, and the sewage bucket is clean inside and outside. 8, regular cleaning indoor environment, equipment, leaving no health corner, keep clean.

Toilet hygiene management system

1, the surrounding environment of the bathroom is clean and tidy, and there is no graffiti inside and outside the wall.

2. Keep the bathroom "six-sided light". Make sure there are no cobwebs, cigarette butts, scraps of paper and sundries.

3. The toilet is clean and the toilet is clear. No stains, no urine alkali, no stool scale.

4, full-time cleaning, washing for many times, no odor.

5, lighting, water supply and sewage facilities in good condition. If there is any damage, it should be reported for maintenance in time.

6, tools, items should be neat.

7, regular drug disinfection, do no mosquitoes and flies.

Health examination system for food employees

1, food production and marketing personnel must have a health examination every year.

2. The food hygiene management personnel are responsible for organizing the physical examination of their own units, establishing the health records of employees, urging the personnel with "five diseases" to leave their posts, and conducting daily supervision and management on the health status of employees. 3, food production and marketing personnel to participate in a physical examination every year, one month before the expiration of each year to participate in health review, shall not use the health certificate. 4, new employees, interns, interns must obtain health certificates after mount guard, put an end to the physical examination before mount guard. 5. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases and other diseases that hinder food hygiene shall not participate in the production and operation of directly imported food. 6, check the employees show certificates, found that there is no valid health certificate, health supervision departments in accordance with relevant laws and regulations.

Health knowledge training system for food employees

1, food production and marketing personnel must accept food hygiene laws and regulations and food hygiene knowledge training and pass the examination before engaging in food production and marketing.

2, carefully formulate training plans, under the guidance of the administrative department of health regularly organize managers and employees to participate in food hygiene knowledge, professional ethics and laws and regulations training and health operation skills training.

3, food production and marketing personnel training, including the person in charge, health management personnel and food practitioners, the initial training time shall not be less than 20, 50, 15 hours.

4. New employees, including interns and interns, must be trained and pass the exam before they can take up their posts.

5. The training method is a combination of centralized teaching and self-study and regular assessment. Those who fail the exam will leave their posts for a week before taking up their posts.

6, the establishment of employees' health knowledge training files, the training time, training content, examination results record archive, for inspection.

Staff personal hygiene management system

1, employees must carry out health examination and health knowledge training, and obtain a certificate before taking up their posts. 2, employees must seriously study the relevant laws and regulations and food hygiene knowledge, master the health technical requirements of this position, develop good hygiene habits, strictly abide by the hygiene operation procedures. 3. Adhere to the scientific habit of hand washing: wash your hands before and after surgery and after engaging in other activities unrelated to food, disinfect with disinfectant first, and then rinse with running water. 4. Employees are not allowed to keep long nails, apply nail polish or wear rings. Don't smoke, eat, spit or wear work clothes to the toilet in food processing places or sales places. 5. Employees are not allowed to sneeze, cough or do other behaviors that affect food hygiene. They are not allowed to grab food directly or taste food directly with a spoon. Do not leave the operating equipment anywhere after use. 6. Employees should pay attention to personal hygiene and image, form good hygiene habits, wear clean work clothes and hats, and put their hair neatly in the hats. 7, employees must conscientiously implement the health management system.

Locker room health management system

1. The dressing room shall be cleaned and managed by a designated person.

2, the locker room must be kept clean and tidy, not dirty by garbage, the ground without dirt, water.

3. Work clothes, gloves, etc. It should be kept clean and tidy.

4, the locker room should have the necessary pest control facilities, no foreign bodies and insects.

5. It is forbidden to bring articles unrelated to production into the dressing room, and it is forbidden to eat and chat in the dressing room.

6, change clothes personnel must obey the arrangement of the head of the locker room, listen to the command, and change the work clothes accordingly. Personal clothes should be put into the designated locker after changing clothes, and should not be put in the kitchen or brought into the kitchen.

7, change clothes personnel should take good care of public facilities, maintain public health, consciously abide by the rules and regulations of the locker room.

8, employees change clothes operating procedures:

(1) Put your coat and other personal belongings in the designated locker.

(2) Take off the work clothes from the hanger and dress neatly from top to bottom and from inside to outside.

(3) Wash your hands and disinfect before entering the kitchen.

9, locker room hygienist to clean the locker room in time, to ensure the cleanliness of the locker room.

Waste edible oil management system

1, waste oil generated in the process of canteen processing should be collected regularly by special personnel.

2. Record the collection time and quantity of the collected waste grease.

3. Regularly mix the collected waste oil and dry waste garbage, and remove them as garbage.

4, when dealing with waste grease to make records, indicate the processing time, quantity, whereabouts and participants.

5, found that someone will waste oil for their own use or secondary recycling shall be investigated for the responsibility of the relevant personnel.

Management system of toxic and harmful substances

1, cleaning agent, disinfectant, insect repellent and other toxic and harmful substances.

Should be fixed packaging, stored in a special warehouse or cupboard.

2, locked and kept by the specialist, establish a management system, to prevent food poisoning.

Pest control management system

1, pest control should be carried out regularly to prevent pest breeding. The use of pesticides to control pests and diseases should be carried out by specialized personnel in accordance with the prescribed methods of use;

2, pest control work can not be carried out in food processing operations, in the implementation of all kinds of food (including raw materials) should have protective measures;

3. Food, food contact surfaces and packaging materials shall not be contaminated when used, and all equipment, tools and containers shall be thoroughly cleaned after use;

4. Rodenticide shall not be used in food processing places.

Comprehensive detection system of food hygiene

1, make a regular or irregular health check plan, and combine comprehensive check with spot check and inquiry, mainly to check the implementation of various systems. 2, the health management agencies of the catering parts are responsible for the implementation of the health management system of this part, and check the health at least once a day during the operation and processing, check whether there is any violation of the system in each position, find problems, promptly guide the improvement, and make health inspection records for future reference. 3. The head chef and the person in charge of each post should follow the inspection, guidance and strict employee hygiene operation procedures, and gradually develop good personal hygiene habits and hygiene operation habits. 4. The health management organization and health administrator of the unit shall conduct a comprehensive on-site inspection of all catering parts 1-2 times a week, check the self-inspection records of all parts at the same time, give timely feedback on the problems found, put forward improvement suggestions within a time limit, and make inspection records. 5. If the similar problems found in the inspection have not been improved twice, according to relevant regulations, if the circumstances are serious, the health supervision department shall deal with them according to relevant laws and regulations.

Food sample retention system

1, insist on keeping samples for each meal, and indicate the name, date, time, etc. The plate on the sample container box.

2, food samples should be enough 250g, stored in a special refrigerator, the temperature is kept at about 2-8 degrees Celsius.

3. Insist on tasting food every day, and the management personnel will designate special personnel to taste it separately, and register one by one according to the food sample retention and tasting registration form.

4. Food samples must be kept. Food should be locked for 24 hours.

5, set up a special sample storage refrigerator, keep it clean and tidy, and regularly clean and disinfect it.

6. Any food shall not be mixed with food samples.

Health management regulations

In order to improve the quality of hotel hygiene management and provide customers with a fresh, clean and hygienic consumption environment, these regulations are formulated. The contents are as follows

Personnel at all levels of (1) 1 are responsible for keeping their work areas clean and tidy. Managers are jointly and severally responsible for health work at lower levels.

2, professional health cleaning departments and personnel should be responsible for the area and work projects for professional cleaning and management. Mainly refers to the public health and cleaning, catering departments, kitchens and chefs, medical departments and their personnel.

3. Personal hygiene management standard: (1) employee gfd and personal hygiene. (2) Master the necessary health knowledge. (3) Physical and mental health requires a Health Certificate.

4. For food hygiene management standards, please refer to the Regulations on Hotel Food Hygiene Management.

5. Hygienic management standard of articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order.

6. Health inspection shall be conducted according to the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, and routine inspection, special inspection, unannounced inspection and unannounced inspection. The problems found shall be investigated and punished according to the standards.

Second, evaluation

1. Articles, facilities and equipment shall be smooth, bright, free from peculiar smell, damage and scratches, and placed in an orderly manner, otherwise penalties shall be imposed according to the seriousness of the circumstances and the impact caused.

(1) For minor hygiene problems such as fluff, floating ash, water stains and paper scraps, a fine of 5- 10 yuan shall be imposed.

(2) For sanitary problems such as dust, stains, oil stains, bulky sundries, hair and wrinkles, each place will be punished by 5- 10 yuan.

(3) Environmental hygiene problems such as dirt, foreign bodies, cracks, breakage, untidy arrangement, dislocation, falling off or lack of articles, peculiar smell, etc., will be punished by 2-5 yuan for each place.

2. In the case of regular cleaning work, if a sanitary corner is formed due to uncleaning, a fine of 65,438+00 yuan will be imposed, which will affect the consumption of the guests or be proposed by the guests. Give a warning to the responsible department or punish the responsible person for negligence as appropriate.

3. Violation of personal hygiene and food hygiene regulations will be punished according to the relevant hotel system.

Three, the provisions shall be implemented as of the date of issuance.

Hotel health management system

One. purpose

In order to improve the quality of hotel hygiene management and provide customers with a fresh, clean and hygienic consumption environment, these regulations are formulated.

Secondly, the content

Health management includes three aspects: personal hygiene management, articles and equipment hygiene management and food hygiene management.

2. Personnel at all levels are responsible for keeping their work areas clean and hygienic. Managers are jointly and severally responsible for health work at lower levels.

3, professional health cleaning departments and personnel should be responsible for the area and work projects for professional cleaning and management. Mainly refers to the public health and cleaning, catering departments, kitchens and chefs, medical departments and their personnel.

4, personal hygiene management standards:

(1) Employee gfd and personal hygiene.

(2) Master the necessary health knowledge.

(3) Physical and mental health requires a Health Certificate.

5. For food hygiene management standards, please refer to the Regulations on Hotel Food Hygiene Management.

6. Hygienic management standard of articles and equipment: keep the surfaces of articles and equipment smooth, bright, free from peculiar smell, damage and scratches, and put them in order.

7. Health inspection shall be conducted according to the four-level inspection system of employee self-inspection, team inspection, department inspection and functional department inspection, and routine inspection, special inspection, unannounced inspection and unannounced inspection. The problems found shall be investigated and punished according to the standards.

The third is evaluation.

1. Articles, facilities and equipment shall be smooth, bright, free from peculiar smell, damage and scratches, and placed in an orderly manner, otherwise penalties shall be imposed according to the seriousness of the circumstances and the impact caused.

(1) Minor hygiene problems such as wool, floating ash, water stains and paper scraps will be punished by 0.1-0.5 yuan.

(2) Dust, stains, oil stains, bulky sundries, hair, wrinkles and other health problems will be punished by 0.5-2 yuan for each place.

(3) Environmental hygiene problems such as dirt, foreign bodies, cracks, breakage, untidy arrangement, dislocation, falling off or lack of articles, peculiar smell, etc., will be punished by 2-5 yuan for each place.

2. Any regular cleaning work that fails to be cleaned upon expiration will be punished by 1 yuan, which will affect the consumption of the guests or be proposed by the guests. Give a warning to the responsible department or punish the responsible person for negligence as appropriate.

3. Violation of personal hygiene and food hygiene regulations will be punished according to the relevant hotel system.

Four, the provisions shall be implemented as of the date of issuance.

Provisions on the management of food hygiene in hotels

First, the purpose is to strengthen hotel management, strictly enforce the food hygiene law, and ensure the cleanliness of hotel food processing.

Secondly, the content

(A) the basic guarantee of food hygiene

1. The places where food is produced, processed, stored, transported and sold and the surrounding environment must be clean and sanitary, and good measures should be taken to prevent flies, rats, dust and other pollution.

2, food practitioners must hold a health certificate. Anyone who suffers from boils, suppurative wounds (especially finger cuts), intestinal diseases or healthy carriers that may cause food poisoning shall not engage in the processing of imported food.

3, food practitioners should pay attention to personal hygiene. Wear work clothes, hats and keep clean when on duty; Wash your hands, take a bath, cut your nails, wash clothes and bedding, and change your work clothes and hats frequently; Wash hands and disinfect before and after work.

(2) Measures to prevent bacterial food poisoning

1, raw materials for processing foods and meals must be fresh, and it is forbidden to use the meat of livestock and poultry, dead clams, dead scallops and their products that have died of illness, poisoning or unknown causes; Do not use deteriorated raw materials; Don't buy and sell rotten food.

2. Prevent cross-contamination of food. Raw and cooked foods should be strictly processed separately; Tools such as knives, plates, piers, cookers and rags used for processing raw and cooked food should be strictly separated from containers such as baskets, pots, plates, barrels and bowls. Perform "raw and cooked isolation; The finished product is isolated from the semi-finished product; Separate food from sundries; "Four Isolation" System for Food and Natural Ice Isolation. It is forbidden to mix raw and cooked food, finished products and semi-finished products, seafood and meat. When processing raw seafood, we must prevent raw seafood and its processing knives and containers from polluting other foods and utensils. Tools, containers and arms used by processing personnel for processing seafood should be cleaned and disinfected in time for 5 minutes. Cold salad must be processed in a special cold room. Set up special refrigerators, knives, containers, utensils, rags, equipped with running water for hand washing and air disinfection facilities. The ultraviolet lamp should be hung1.5-2m above the workbench. Non-cold spell room personnel are not allowed to enter casually, and unwashed fruits, vegetables, raw fish, raw meat and other sundries are not allowed to be stored in the cold spell room.

3. All food containers such as pots, plates and bowls must be washed before use, boiled in boiling water for 3-5 minutes, or steamed in a steam sterilizer for 15-20 minutes. If it is not heat-resistant, it can be disinfected with drugs, but the remaining drugs must be washed with water. Kitchen vegetable piers should be scraped clean and disinfected after each use. When not in use, it must be thoroughly cleaned and placed in the designated location. Employees who come into contact with food must wash their hands with soap and rinse with running water before processing. Cooked food room countertops, faucet switches, cold spell room handles and refrigerator door handles. , should be disinfected regularly; Direct contact with pollutants must be disinfected immediately; Add plastic wrap when storing cooked food knives.

Cooked food must be thoroughly cooked and fried before processing and eating, and thoroughly disinfected to prevent foreign cooking. Boil eggs for 8 minutes and duck eggs for 10 minutes. The heating temperature and time of various seafood and meat products must ensure their protein solidification.

5, cooked food to low temperature, short-term storage. Hot dishes and sauced meat, ham, etc. Cold dishes must be kept below 10℃. All meals, cooked meat products, cooked seafood and so on. Food over 4 hours must be cooked in the pot before eating. If you don't know the carrier status of the newly purchased above food, please heat and disinfect it before eating.

6, hot and cold dishes should be served to the guests immediately after production, it is strictly prohibited to advance processing. The storage time of meals and cold dishes prepared in large quantities for large meetings after processing should not exceed 1 hour.

(3) Disinfection measures for tableware, cups and other utensils

1 All tableware, cups and other utensils must be disinfected after washing.

2, disinfection procedures strictly implement the "one wash, two brush, three flush, four disinfection, five clean" system.

3. When using disinfectant for disinfection, dilute the disinfectant according to the ratio of 1: 200, then pour it into the disinfection bucket, and then put the appliance into the disinfection bucket. The apparatus is required to be completely immersed in water for 5- 10 minutes, then taken out, dried with a disinfectant rag and put into a cleaning cabinet for cleaning.

4. When using the disinfection cabinet for disinfection, first scrape off the residue on the utensils, rinse them with water and put them into a steamer for high-temperature disinfection (the temperature is not lower than 90 degrees Celsius, and the time is not less than 15 minutes), then dry them with a disinfection rag and put them into a cleaning cabinet for cleaning.

④ Prevention of food poisoning by poisonous animals and plants.

1, eating puffer fish is forbidden.

2. It is strictly forbidden to use pig thyroid, poisonous mushrooms, Datura flower, germinated potatoes, uncooked beans, beans, moldy beans and lentils. Raw and dried fresh daylily.

(5) Prevention of chemical and pesticide poisoning

1, don't eat nitrite as salt.

2. Fruits, melons and vegetables should be washed repeatedly with water before processing and eating, and peeled foods should be peeled as much as possible.

The third is evaluation.

1. Anyone who violates this regulation will be given a major warning by the responsible department or person 10 yuan; If serious consequences are caused, the responsible person shall be suspended from inspection to dismissal.

2, according to the hotel related punishment regulations.

Four, the provisions shall be implemented as of the date of issuance.

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