Food and beverage hygiene management system

Encyclopedia of health management system in catering industry

First, the health management system

1, catering operators must obtain a hygiene license before they can apply for registration with the administrative department for industry and commerce. Those who have not obtained the hygiene license shall not engage in catering business activities.

2, catering operators must establish and improve the health management system, equipped with full-time or part-time food hygiene management personnel.

3, catering operators shall, in accordance with the relevant provisions of the "Food Sanitation Law", do a good job in the health examination and training of employees.

4. Processing and business premises shall keep the internal and external environment clean and tidy, and take effective measures to eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions.

5, food processing, storage, sales, display of various protective facilities, equipment and food distribution tools, should be regularly maintained; Refrigeration, freezing and heat preservation facilities should be cleaned and deodorized regularly, and temperature indicating devices should be checked regularly to ensure normal operation and use.

6, catering operators found food poisoning or suspected food poisoning accident, must immediately report to the administrative department of health, and keep the food that caused food poisoning or may lead to food poisoning and its raw materials, tools, equipment and site, actively cooperate with the administrative department of health to carry out the investigation and handling of food poisoning accidents.

Second, the purchase and storage of food.

1. The food purchased by canteen operators must conform to the relevant national hygiene standards and regulations. It is forbidden to buy the following foods:

(1) Food that is toxic, harmful, putrid, moldy, insect-infested, unclean, mixed with foreign bodies or other abnormal sensory properties;

(2) Meat food without inspection certificate;

(3) stereotyped packaged foods that have exceeded the shelf life and other foods that do not meet the food labeling requirements;

(four) food provided by food producers and operators who have not obtained the hygiene license.

2. The tools for transporting food should be kept clean, and the transportation of frozen food should be equipped with necessary heat preservation equipment.

3, food storage places, equipment should be kept clean, no mildew, rats, flies, cockroaches; The warehouse should be well ventilated. It is forbidden to store toxic and harmful substances and personal articles.

4, should be classified, shelf, partition, storage off the ground, and regularly check and deal with food that has deteriorated or exceeded the shelf life.

Three. Hygienic requirements for food processing

1, food processing places shall meet the following requirements:

Kitchen:

(1) The minimum usable area shall not be less than 8 square meters;

(2) dado made of ceramic tiles or other waterproof, moisture-proof and washable materials with a height exceeding 65,438+0.5m;

(3) It should be made of waterproof, hygroscopic and washable materials with a certain slope, which is easy to clean;

(four) there are sufficient lighting, ventilation, smoke exhaust devices and effective fly-proof, dust-proof, rodent-proof, sewage discharge and waste storage facilities that meet the health requirements.

Handling:

1, health requirements of processing personnel:

(1) Wash your hands with flowing clean water after handling food raw materials or before touching directly edible food;

(2) long nails, nail polish and wearing a ring;

(3) sneezing, coughing and other behaviors that hinder food hygiene;

(4) Smoking in food processing and sales places;

(5) Personnel should wear clean work clothes; Kitchen operators should wear clean work clothes and hats, and their hair should be cleaned and put in the hats.

2, processing personnel must carefully check the food to be processed and its raw materials, found that the raw materials have corruption or other sensory properties abnormal, shall not be processed or used.

3, all kinds of food raw materials must be washed before use, vegetables should be washed with meat and aquatic products; Eggs should be cleaned and disinfected before use.

4. Tools and containers such as knives, piers, plates, barrels, pots, baskets and rags used for raw materials, semi-finished products and finished products must be clearly marked, used separately, stored in a fixed location, cleaned and kept clean after use;

5. Foods that need to be cooked and processed should be cooked and cooked thoroughly, and the central temperature should not be lower than 70 degrees; Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.

6. Foods that need to be stored for a long time (more than 2 hours) from cooking to eating should be stored at a temperature higher than 60 degrees or lower than 10 degrees; Cooked food that needs to be refrigerated should be refrigerated after cooling. All cooked food separated from dinner or overnight must be fully heated before eating.

7. The use of food additives shall conform to the national hygiene standards and relevant regulations.

8, cream raw materials should be kept at low temperature; Pastry products containing milk and eggs should be stored and sold at a temperature below 10 or above 60 degrees.

Fourth, tableware hygiene.

1, tableware must be cleaned and disinfected before use, in line with the relevant national hygiene standards. Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited.

2, washing tableware must have a special pool, and shall not be mixed with washing vegetables, washing meat and other pools. Detergents and disinfectants used for tableware cleaning and disinfection must meet the hygiene standards and requirements of detergents and disinfectants used for food.

3. Disinfected tableware must be stored in a special tableware cleaning cabinet. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware washing cabinets should be cleaned regularly and kept clean.

Verb (abbreviation of verb) Hygienic requirements for restaurant service and take-away food

1. Restaurants should be kept clean and tidy. Don't clean the floor after the tableware is set or when customers eat. If tableware is used for more than meal time, it should be recycled and cleaned.

2. When the sensory characteristics of the food provided are found to be abnormal or suspiciously deteriorated, the restaurant service personnel shall immediately replace the food and notify the relevant food preparation personnel. Meal preparation personnel should immediately check the replaced food and similar food and make corresponding treatment to ensure the safety and hygiene of meals.

3. When selling directly imported food, special tools should be used to sort and transport the food. Special tools should be positioned and goods should be placed separately to prevent pollution.

4. Seasonings for customers should meet the requirements of corresponding food hygiene standards.

5. The packaging and transportation of take-away food should meet the relevant hygiene requirements, and indicate the production time and shelf life. It is forbidden to sell and distribute foods that have expired or deteriorated.

Six, the other one

1, the meanings of the following terms are:

Catering industry: refers to the food production and operation industry that provides food (including drinks), consumption places and facilities to consumers through instant processing, commercial sales and service labor.

Kitchen: refers to the place where food is cut and cooked.

Cold dishes: also known as cold meat and cold dishes, refer to dishes that are simply made or salted and can be eaten without heating.

Cold dish room: refers to the operation room for processing and making cold dishes.

Raw materials: refers to all edible substances and materials used for further cooking and processing to make food.

Semi-finished products: refers to the raw materials of food that need further processing after preliminary or partial processing.

Finished product: refers to the food that can be eaten or sold directly after processing.

Refrigeration: refers to the process of storing food at a lower temperature above freezing point for preservation and preservation. The temperature of refrigeration is generally between 0 ~ 10 degrees.

Freezing: refers to the storage process of keeping food or raw materials frozen below freezing point. The temperature used for freezing is generally between -20℃ and-1℃.

Central temperature: refers to the temperature of the central part of liquid food or food raw materials stored in blocks or containers; The central temperature can be measured with a central thermometer.

Health and safety management system of catering units

First, the catering industry must hold a valid health permit, timely inspection and replacement.

Second, employees should have regular health checks as required, receive regular health knowledge training, and hold relevant certificates.

Three, employees must wear clean work clothes, masks, hats, insist on cleaning and disinfection once a day. Personal hygiene is "four diligence". It is forbidden to wash clothes and articles in the operation room.

Four, keep the indoor and outdoor environment clean, clean, without sundry, indoor floor clean, no grease, no smell, trash can stamped and cleaned up in time.

Five, fly-proof, dust-proof and rat-proof facilities are complete, and there are no flies, rats and cockroaches indoors.

Six, all kinds of tools, containers, machinery positioning storage, clean in time after use, to achieve the true colors; All kinds of dust-proof cloth are clean and marked with positive and negative signs.

Seven, do not make cold meat food. Meat and protein food should be kept for 48 hours.

Eight, all kinds of food utensils should be cooked separately, with obvious signs. Vegetable shields and chopping boards should be cleaned and stored vertically. All sides should be clean, and things should see their true colors.

Nine, do not purchase, do not process corruption, deterioration, mildew, moth-eaten, adulteration, incomplete labeling and expired food. Buying food from formal channels is relatively fixed in stores.

Ten, must purchase and use food additives that meet the national hygiene standards.

Eleven, warehouse food storage classification shelves, partition off the ground, rat-proof, moisture-proof, not mixed. The storage method of refrigerated food is correct and hygienic. It is forbidden to store toxic substances and sundries.

Staff health examination and health knowledge training system

1. Employees in catering units must undergo health examination and health knowledge training. The administrative department of health shall issue a "health certificate for food hygiene practitioners" and a "knowledge training certificate for food hygiene practitioners" before taking up their posts.

Second, employees in catering units should have a health check-up once a year. If they find that they are suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene, they must stop working in the canteen.

Three, catering employees should maintain good personal hygiene, abide by the "May 4th system" frequently take a bath, frequently change work clothes, frequently get a haircut, and frequently cut nails.

Four, catering unit employees should master the operating rules of this position, abide by the health system of this position.

5. Employees of catering units should actively participate in various health knowledge learning and training organized by the health department, the superior competent department and the unit, enhance health knowledge, master and understand various national and local health laws and regulations, and be a model of knowing and abiding by the law.

Restaurant access system

First, all the items purchased by the canteen must strictly go through the warehousing procedures and be signed by both parties.

2. The keeper (inspector) should check the quality of purchased goods and check the quantity to prevent the procurement and warehousing of inferior, deteriorated and expired foods.

Three, the staff (goods) to check the quantity of food taken out, to prevent inferior, spoiled and expired food from leaving the warehouse and eating.

Four, the keeper (inspector) and purchasing personnel (delivery personnel) are required to sign the receipt (invoice).

Five, strengthen the management of canteen warehouse, do a good job of fire prevention, theft prevention, moisture prevention, rat prevention and food poisoning prevention.

Six, reasonable arrangements for warehousing, warehousing food quantity, inventory moderate, strengthen inspection, put an end to all unsafe and wasteful phenomenon.

Food certification and procurement system

A, the buyer must pass the health examination, health knowledge training qualified rear can mount guard.

Two, the buyer must have a certain knowledge of identifying fake and shoddy food and its raw materials.

Three, the purchase of food, raw materials should be purchased in a planned way.

Four, when purchasing, put forward quality requirements to suppliers, and check the quality of food.

Five, the procurement of meat, alcohol, beverages, dairy products, condiments, etc. , ask the supplier for the inspection certificate or inspection report of the same batch of products.

Six, the procurement of raw materials must be fresh and clean, in line with health standards and relevant regulations.

7. Don't buy: rotten, moldy, rancid, moth-eaten, toxic, harmful, unclean, adulterated, mixed with foreign bodies or other abnormal sensory properties; Meat food, dairy products, condiments, alcohol, beverages, etc. No inspection certificate; Shaped packaged food beyond the shelf life and other foods that do not meet the food labeling requirements.

Eight, strictly implement the system of purchasing and transporting food and raw materials to prevent food pollution.

Food and raw material acceptance system

First, the canteen has full-time or part-time food and raw material inspectors.

Two, acceptance of food and raw materials, do a good job in quantity, quality, toxic and harmful food treatment and other aspects of the record.

Three, check whether the purchased food raw materials have product certificate or quarantine and inspection certificate, and make records.

Four, do not sign for spoiled, moldy, insect-borne, toxic, harmful, adulterated and expired food.

Five, the acceptance of food, raw materials can be handed over to the warehouse administrator.

Six, acceptance records should be properly kept for inspection.

Canteen warehouse storage system

First, the warehouse keeper must pass the health examination and health knowledge training before taking up his post.

Two, the quantity, quality, import and delivery of food should be registered, first in first out. Food with signs of expiration and deterioration should be reported in time and destroyed and disposed of.

Three, packaged food according to the category, variety, shelf storage, listing marked food quality and purchase date; The placement of goods meets the relevant requirements; Storage containers for bulk food shall be stamped and marked with the name of the food.

Four, meat, eggs and other perishable foods in accordance with the provisions of cold storage or frozen preservation and maintain the specified temperature.

5. Food and non-food shall not be mixed, and personal belongings and other sundries shall not be stored in the warehouse.

6. Prevent rats, insects, flies and cockroaches from polluting food and raw materials.

Seven, warehouse often open the window ventilation, keep the room clean and tidy.

Eight, warehouse storage standardization. Warehouse managers must learn and master the knowledge of food preservation and commodities.

Hygienic requirements for hot dish cooking and cake making in operating room

First of all, the staff must carefully check the food and food raw materials to be processed, and do not use raw materials that do not meet the hygiene standards. For dishes that cannot be cooked completely by heating, we should carefully select and strictly prevent pollution during operation; Semi-finished products should be cooked thoroughly when cooking twice.

Second, the food additives used should meet the national hygiene standards; The seasoning dressing meets the hygiene requirements; Seasoning containers should be clean and sanitary, and should be covered in time after use.

Third, use special tools to taste food; Excess food should be properly kept; Bean products should be refrigerated and heated thoroughly again before eating. Cooked food eaten every other meal and overnight must be fully heated before eating.

Four, canteen utensils and containers should be cooked separately, dedicated, disinfected before use, washed after use, located, cleaned and stored.

Five, fried food oil after repeated use, dark color, odor should be discarded.

Six, all kinds of food raw materials must be washed before use, vegetables and meat, aquatic products category pool cleaning. Eggs should be cleaned and disinfected before use; Do not use spoiled scattered yellow eggs or damaged eggs. Meat, eggs, aquatic products and vegetables used as fillings should meet the hygiene requirements. The food to be processed should be placed on a shelf far from the ground.

Seven, do not use rice, flour, jam, fruit, soybean sauce and other raw materials. , is insect-borne, moldy, smelly and unclean.

Eight, surface fertilizer (base fertilizer) deterioration, mildew shall not continue to use; Smelly pots, pans and dim sum molds should be carefully washed and kept clean.

Nine, processing direct entrance pastry workbench, utensils, containers should be dedicated; Producers should wear clean work clothes, work caps and aprons; Wash your hands thoroughly before the operation.

Tableware cleaning, disinfection and sanitation system

First, adhere to the four decontamination procedures of "removing residue, washing with detergent, washing with clear water, and high-temperature disinfection in disinfection cabinet". Sensory examination should be light, clean, astringent and dry to meet the disinfection requirements.

Second, the spare tableware after disinfection is put in order; The cabinet is dustproof, free of sundries and grease.

Three, the sink should be dedicated, washed clean after use, no residue, oil stains, clean surface.

Four, the use of dishwashers, steam disinfection operations, items should be placed correctly and reasonably.

Five, waste should have a special container, no exposure, no backlog, no overflow.

Six, all kinds of pots and other large appliances to use tarpaulin dust, disinfection should be cooked with disinfectant or boiling water.

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Operating room health system

First of all, the ground is clean and the doors and windows are clean.

Two, all kinds of cooking utensils, appliances, console neatly, raw and cooked separately.

Three, the finished product storage "four isolation" and should be clearly marked.

Fourth, tableware should be washed, washed, disinfected and cleaned frequently.

Five, the stove is clean, the cooker is cleaned in time, and it is required to see its true color and shine.

Six, all mechanical work finished timely maintenance, wipe, and keep clean.

Seven, the refrigerator freezer personnel management, regular inspection, regular defrosting, raw and cooked food stored separately, no smell in the cabinet.

Eight, lettuce on the shelf, first washed and then processed.

Nine, the pool is clean, and vegetables and meat are washed in separate pools; The upper and lower sewers are unblocked, and the drainage ditch is free of garbage and odor.

X doors and windows should be fly-proof, dust-proof and rat-proof. Indoor ventilation, good light.

Emergency plan for food poisoning in school canteen

In order to safeguard the life safety of teachers and students, ensure the smooth progress of college teaching and maintain social and political stability. According to the Opinions of the Ministry of Education and the Ministry of Health on Strengthening School Hygiene and Epidemic Prevention and Food Hygiene and Safety, combined with the specific situation of canteen work, the following food safety emergency plan is formulated:

First, measures to prevent food poisoning

(a) improve the food poisoning reporting system.

College canteens and restaurants should conscientiously implement the spirit of the Ministry of Health's measures for food hygiene and food poisoning accidents, so as to take timely preventive measures.

Extensive publicity and education on the prevention of food poisoning.

Carry out extensive and in-depth publicity on food poisoning prevention, make full use of radio, television, newspapers, blackboard newspapers, posters, physical specimens and other forms to publicize and popularize relevant health knowledge, improve the health management level of food practitioners, teachers and students, and reduce the occurrence of food poisoning.

(3) Preventive measures for bacterial food poisoning

(1) Preventing food from being contaminated by bacteria: School canteens should strengthen the hygienic management of food, especially animal food such as meat, fish and milk, to prevent pollution during production, processing and sales. Food must be stored at low temperature and sold with special tools. Food practitioners should pay attention to personal hygiene, have regular physical examinations, and find sick or disabled people who are not suitable for food work, and should change their jobs in time.

(2) The measures to control bacterial pollution and growth and reproduction are mainly low-temperature preservation. Store food according to the hygienic requirements of low-temperature storage to prevent food from rotting and deteriorating.

(3) Kill pathogenic bacteria. The main measure to kill pathogenic bacteria is high temperature sterilization. When the deep temperature of meat food reaches 80 degrees, Salmonella can be completely killed after 12 minutes. Cooked food and leftovers must be fully heated before being sold or eaten.

④ Prevention of chemical food poisoning

(1) Some chemicals are similar in shape to edible flour, such as alkali, starch and salt. So they are often misused and eaten by mistake, leading to poisoning. Therefore, it is necessary to strengthen the management of toxic substances, strictly implement the storage and collection system, and it is strictly forbidden to take toxic chemicals home for use.

② Strengthen the management and use of pesticides. Pesticides should be stored in special warehouses, not in the same warehouse as food to prevent food pollution. And strictly abide by the relevant provisions on the use of pesticides.

(3) Containers for packaging or containing toxic chemicals shall not be used for packaging or containing food.

⑤ Preventive measures for toxic animal and plant poisoning

Poisonous animals and plants are usually similar to some edible foods. If people don't recognize them and eat them by mistake, they will cause poisoning, such as poisonous mushrooms and wild fruits. Therefore, it is necessary to strengthen publicity, improve the ability to identify toxic or non-toxic animals and plants, and prevent eating by mistake. The unrecognizable toxic animals and plants must be identified by the relevant departments and confirmed to be non-toxic.

Second, the handling of food poisoning

(1) Notice

In case of food poisoning accident, immediately notify the health center to prepare for rescue and report to the relevant leaders of the college. If the accident is serious, please report to the hospital emergency number 120.

② Emergency treatment

1, health center: call a doctor for emergency rescue work;

2. Logistics Department (office): responsible for vehicle dispatching and sending seriously ill patients to the hospital for rescue;

3. Security office: protect the site, organize accident investigation and handle temporary emergency tasks.

(iii) Cause investigation

1, protect the site, and sample and seal suspicious or toxic food;

2, food samples and field samples sent to the epidemic prevention department for technical appraisal;

3. Analyze the causes, make comprehensive analysis according to the site investigation and technical appraisal, determine the cause of the accident and draw lessons.

(4) situation report

According to the size of the accident, report it to the higher authorities in time and report it to the hospital office.