-The facade is beautifully decorated with obvious signs. The words on the signboard are standard, neat and eye-catching, and the shop window has its own characteristics. Muslim restaurants should hang prescribed signs;
-The building structure is firm, well ventilated, with sufficient light and appropriate temperature, which conforms to the provisions in the second quarter of Chapter IV of JGJ64;
-there are processing and production sites, places for guests to eat and warehouses that are suitable for business scale and reception capacity.
4.2 Production service facilities
-there are facilities for guests to eat;
-The processing and production site should have the conditions for making cold meat and sterilizing tableware;
-Having tools, utensils, cookers and other equipment for preparing processed food;
-There are special tableware, wine utensils and washing and disinfection equipment, and the detergents and washing disinfectants used for washing and disinfection should meet the requirements.
The provisions of GB 14930. 1 and GB 1493 O.2;
-having refrigeration equipment suitable for the scale and grade of operation;
-The heat energy supply system (appliance) shall meet the safety standards;
-The water supply and drainage conditions are complete, and the drinking water meets the requirements of the hygienic standard GB5749;
-Measuring instruments shall meet the standards;
-having sanitary facilities suitable for the business level and scale;
-Complete fire prevention and extinguishing facilities;
-There are measures and facilities to prevent flies, rats, insects, moisture and garbage disposal.
4.3 management
4.3. 1 Organize operation and management in strict accordance with relevant national laws, decrees and industry regulations, and earnestly implement the Food Hygiene Law of People's Republic of China (PRC).
4.3.2 Several specific requirements:
-Clarify the business scope and mode.
-implement the post responsibility system and standardize services;
-having a sound health management system, with a special person in charge of health work;
-The quality of all kinds of raw materials, auxiliary materials and seasonings shall meet the relevant national regulations and requirements;
—— Disinfection of tableware shall comply with GB149,34;
-The production and sale of food should be separated from raw cooking, tools and storage, and the production of cold meat should meet the requirements of special personnel, special rooms, special tools, special refrigeration and special disinfection;
-There is a cost card (bill) for food production and processing, and the food is put into production on this basis;
-clearly stipulate the business hours, varieties and services provided, and strictly implement the provisions of clearly marked prices;
—— All employees on duty should wear work clothes and signs.
4.4 Business Technology
4.4. 1 Basic requirements
Employees shall meet the following basic requirements:
-Abide by professional ethics and abide by the law;
-Having a junior high school education or equivalent, holding a technical grade certificate issued by the state or passing the examination by a professional department, and meeting the post qualification requirements;
-Be in good health, free from infectious diseases and other diseases that hinder food hygiene, and conduct regular health checks according to regulations to obtain health certificates;
-Be familiar with the requirements of job responsibilities and service specifications.
4.4.2 Post qualification standards
A) person in charge
—— Familiar with the relevant laws, decrees and regulations of the state and industry authorities on the operation of the catering industry;
-Familiar with the basic knowledge of catering industry, able to solve and deal with specific problems in the process of production and service.
-Have certain management and organizational leadership skills.
B) cooking staff
—— Familiar with the names, properties, uses, nutritional collocation and storage methods of general cooking ingredients, auxiliary materials and seasonings;
-Master the processing technology of general cooking materials, including basic skills such as classification, slaughter, washing, soaking and cutting, and cost accounting methods;
-Master the use and storage methods of stoves, refrigerators, machines, utensils and kitchen equipment;
-Be able to use common cooking methods to cook all kinds of dishes that meet the quality requirements of our store, with accurate feeding and stable quality;
-conscientiously implement the rules and regulations on food hygiene.
C) pastry manufacturers
—— Understand the names, properties and storage methods of raw materials of various kinds of pasta and snacks, as well as the production technology of main pasta and snacks;
-Know how to use and store stoves, machines, utensils and kitchen equipment;
-Master the making, filling, forming and curing of pastry dough; The quality meets the requirements.
—— Be able to make all kinds of cakes and snacks operated by our store with accurate weight and qualified quality;
-Understand the cost accounting and master the feeding standards of various raw materials;
-Conscientiously implement various rules and regulations on food hygiene.
D) service personnel
—— Familiar with restaurant service regulations, able to receive guests or sell goods independently in polite terms, considerate in service, accurate in accounting, and have certain foreign language conversation skills in foreign-related services;
—— Be familiar with the name, specifications and taste characteristics of general dishes, and be able to introduce suitable varieties according to the needs of different guests;
-Being able to receive individual guests and general banquets according to the service regulations;
-Know how to use, keep and maintain common tableware and equipment;
—— Be able to prepare well before work and finish the work after work;
-Conscientiously implement various rules and regulations on food hygiene.