In the accelerating society, more and more places need to use the system, which plays a very important role in developing social economy, science and technology, culture and education, and maintaining social public order. So how is the relevant system formulated? The following is the management system of food hygiene in restaurants that I have compiled. Welcome to read the collection.
Food hygiene management system in canteen 1 1. Strictly implement the "Food Hygiene Law of People's Republic of China (PRC)" and the "Regulations on the Management of School Dining Rooms and Students Collectively" issued by the Ministry of Health and the Ministry of Education. Canteen staff should establish a good sense of hygiene and accept hygiene supervision.
Two, catering work should adhere to the purpose of serving the lives of teachers and students, with "management education" and "service education" as the center, pay attention to professional ethics.
Three, the canteen and canteen must obtain a health permit, canteen staff must hold a valid health certificate, and participate in relevant training before taking up their posts, and take a shift every year. Wear work clothes, hats, badges and health certificates during working hours, and keep clothes and hats clean and tidy.
Four, the establishment of food hygiene management personnel, health management personnel to check regularly, not less than twice a month, every quarter to the kitchen staff on an epidemic prevention class, held 0-2 times per semester health knowledge lectures.
Five, the purchase of food should be purchased from units and individuals holding health permits, cooked food must be purchased at designated locations to ensure that food is non-toxic and harmless, in line with food hygiene requirements.
Six, food cleaning, cutting, processing must adopt the cooking procedure of "one washing, two soaking, three scalding and four frying", which fully meets the hygiene requirements and ensures no pollution; When selling food for direct entrance, you must use cleaning tools, and you are not allowed to take food directly by hand; To separate raw and cooked food, implement "three knives and three boards": lettuce and raw food board; Cooked vegetables and cooked boards; Face knife, panel; "Three Hands": Wash your hands before meals, after defecation and before operation.
Seven, strict implementation of food processing hygiene "May 4th system":
1. From raw materials to finished products, the system of "four noes" is implemented, that is, buyers do not buy, inspectors do not accept, processors do not use, and chefs do not cook rotten food.
2. The system of "four isolation" shall be implemented in food storage, that is, raw and cooked, finished and semi-finished products, food and sundries, medicines, food and natural ice are isolated.
3. Implement the system of "four don't let go", that is, one wash, two brushes, three flushes and four disinfections.
4. Environmental sanitation adopts the method of "four determinations", that is, personnel, objects, timing and quality.
5. Personal hygiene should be "four diligence", that is, washing hands and cutting nails frequently, taking a bath and having a haircut frequently, washing clothes and bedding frequently, and changing work clothes frequently.
Eight, tools and equipment used in production and processing must be scrubbed frequently and kept clean; Tableware and containers for holding food directly must be cleaned and disinfected before use; Cookware and utensils should be kept clean after use.
Nine, materials should be kept clean and hygienic, raw and cooked should be separated, food should be stored off the ground, bulk food containers should be covered, and attention should be paid to cleaning and preservation.
Ten, canteens, restaurants and stalls, to fly-proof, dust-proof facilities and refrigeration equipment, indoor ultraviolet disinfection lamp, rat board and decontamination bucket, do a good job of "four pests".
Eleven, cooked food processing should pay attention to reasonable and balanced nutrition, to meet the needs of students' physiological development.
Twelve, pay attention to the internal and external environmental sanitation, so that the windows are bright and clean, the ground is clean and tidy, the dining table is clean and tidy, clean at any time, less greasy, disinfected regularly, leaving no sanitary corner.
Thirteen, pay attention to their own safety, are not allowed to wear slippers, vests, shorts; Regularly maintain the electrical equipment used and repair it in time when problems are found; Safe operation to prevent scalding and electric shock of hot oil pan, hot soup pan and boiling water pan; After each group of work, turn off all water and power supplies and cover with charcoal fire to prevent fire, electricity leakage and water leakage.
Fourteen, strengthen ideological and political work, do a good job in the professional ethics education of canteen staff, carry out the education of preventing food poisoning, and put an end to the occurrence of food poisoning.
Fifteen, in violation of safety and health regulations, resulting in canteen fire or food poisoning and other related emergencies, depending on the seriousness of the case, impose a fine, if the circumstances are serious, shall be investigated for legal responsibility.
Restaurant food hygiene management system 2 I. Food procurement
Business units purchasing food must obtain certificates in accordance with state regulations, and the places for purchasing food should be relatively fixed to ensure food quality.
1. It is forbidden to buy the following foods:
(1) It is forbidden to purchase foods that are spoiled, rancid, moldy, insect-borne, unclean, mixed with foreign objects or have other abnormal sensory shapes, contain or are contaminated with toxic and harmful substances, which may be harmful to human health.
(two) meat and its products that have not been inspected by veterinary hygiene or are unqualified.
(3) Shaped aerated food that has expired or does not meet the food standards.
(four) other foods that do not meet the food hygiene standards and requirements.
Second, storage
1, food storage should be classified, divided into shelves, partition walls, off the ground, regular inspection and timely disposal of spoiled or expired food.
2. It is forbidden to store toxic and harmful substances and personal items in food storage places.
3. Refrigeration equipment used for food preservation must be labeled. Raw food, semi-finished products and cooked food should be stored in separate cabinets.
4. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets and rags, must be clearly marked, so that they can be used separately, stored in a fixed place and cleaned constantly.
Three. Food processing and storage
1, the cooks in the canteen must use fresh and clean raw materials to make food. Do not process or use foods that are spoiled or have abnormal sensory properties as raw materials.
2. Processed food must be thoroughly cooked. For large pieces of food that need to be cooked, the central temperature should not be lower than 70 degrees.
3. 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 to prevent cross-contamination. Food must not come into contact with poisonous and unclean things.
4. Do not sell foods that are deteriorated or have abnormal sensory characteristics, which may affect students' health.
Four, canteen staff hygiene requirements
1, canteen employees and managers must master the basic requirements of food hygiene.
2, canteen employees must have a health check every year, new and temporary food production and management personnel must have a health check, obtain a health certificate before they can take part in the work.
3, canteen employees in cough, diarrhea, fever, vomiting and other symptoms that hinder food hygiene, should immediately leave their jobs, to find out the reason, eliminate the symptoms that hinder food hygiene or recover before returning to their posts.
4, canteen staff should have good personal hygiene habits, be sure to do:
(1) Wash your hands with soap and running water after handling food raw materials before work; Wash your hands and disinfect before touching direct food.
(2) Wear clean work clothes and a clean hat with your hair in it.
(3) When processing food, do not leave long nails, apply nail polish and wear a ring.
(4) Smoking is not allowed in food processing and sales places.
Verb (abbreviation of verb) Disposal of leftovers
1, canteen managers should accurately predict the number of people eating, arrange the number of people eating reasonably, and try to stay as little or no meals as possible.
The leftovers in the canteen must be refrigerated for no more than 24 hours. It must be thoroughly heated at high temperature before eating.
3, for the storage and treatment of leftovers, should have someone who's in charge, and make detailed records.
4. The person in charge of the canteen should treat the leftovers strictly and do a good job in the supervision and inspection of the hygiene and safety of the canteen.
Six, canteen sample requirements record
1, all food and finished products supplied by the canteen should be handled by special personnel, and samples should be kept.
2. Food samples should be stored in sealed special containers after cleaning and disinfection according to varieties, and kept for 48 hours under cold storage conditions. The sample retention of each variety should not be less than 100g.
3. Make a detailed registration and record of the time and name of the food sample, and sign it by the person in charge.
4. Sample-keeping personnel should pay attention to the importance of food sampling. The status of sample retention records shall be checked and signed by the person in charge of the canteen, and relevant records shall be kept for at least 12 months.
Seven, food cleaning and disinfection
1, the canteen should formulate a cleaning and disinfection system to ensure that all food processing and operating places are clean and hygienic and prevent food pollution.
2. The use of detergents and disinfectants shall comply with GBl4930.
1 hygienic standard for cleaning food tools and equipment and GBl4930.
2. Hygienic Standard for Cleaning Disinfectants for Food Tools and Equipment and other relevant clauses and standards.
3, when using chemical disinfection should pay attention to prevent pollution of food and food contact surface.
4. The cleaned and disinfected equipment and tools should be stored in continuous facilities and clearly marked to avoid re-pollution.
5, completes the tableware disinfection records, record the number of disinfection equipment, and so on and so forth, the head of the signature.
Eight, warehouse hygiene requirements
1, food and non-food (except food containers, packaging materials, tools and other items that will not cause food pollution) warehouses should be set up separately.
2, the same warehouse to store different properties of food and goods should be divided into storage areas. Different areas should be clearly marked.
3. The warehouse should be made of non-toxic and solid materials, which is easy to keep clean. A sufficient number of goods storage racks should be set in the warehouse, and their structures and positions should make the stored food more than 10 cm away from the wall and the ground, so as to facilitate air circulation and goods handling.
4, in addition to the refrigerated warehouse should have good ventilation, moisture-proof facilities or conditions.
Hygienic requirements of food processing areas (backyards) and restaurants
1. The floor of the food processing area should be paved with non-toxic, tasteless, impermeable and non-fouling materials, and should be smooth and crack-free.
2, rough machining, cutting, tableware disinfection, etc. It is necessary to clean this place frequently. The wet ground should be easy to clean, non-slip and have the necessary drainage slope and drainage height.
3. The equipment should be placed in a position convenient for operation, cleaning, maintenance and reducing cross-contamination.
4. Tools and containers used for raw materials, semi-finished products and finished products should be separated and clearly marked. Tools and containers that need to be mixed with plant and animal foods in raw material processing should be separated and clearly marked.
5. Cold dishes should be processed and produced by special personnel. Non-operating personnel shall not enter the special room without authorization, and shall not engage in activities unrelated to cold dish processing in the special room.
6. Operators of cold dishes should change clean work clothes before entering the special room, wash their hands and disinfect, and wear masks at work.
7. Environment in production, processing and business premises (including ground, drainage ditch, walls, ceilings, doors and windows, etc.). ) should be kept clean and in good condition.
8. Dining room tables, chairs, dining tables, etc. It should be kept clean.
9, waste should be removed at least once a day, after the removal of the container should be timely cleaning, disinfection when necessary.
Management system of food hygiene in restaurants 3 i. Food hygiene
1, don't accept, don't use, don't make stale or rotten raw materials, and don't eat any rotten food.
2, washing finishing raw materials, dirt, impurities and waste must be removed.
3. All kinds of dry and fresh raw materials should be stored in the storeroom or refrigerator in an orderly manner according to their different properties, and they should not be placed anywhere to avoid dirty pollution.
4, the distribution of raw materials, should be based on the principle of first in first out, to prevent deterioration over time.
5. Foods or semi-finished products stored in the refrigerator should be cooked raw and cooked separately, and those with fishy smell and those without fishy smell should also be stored separately.
6. The refrigerator should be washed frequently, kept clean and closed with an opening to prevent the invasion of hot air.
7. Cooked food, stewed vegetables, etc. Should be properly kept and checked frequently to avoid deterioration. Put it outside with a clean white cloth in winter and put it in the refrigerator in summer.
8. Leftover food should be placed in a ventilated and cool place, and overnight food after meals should be cooked in a pot before eating.
9, direct entrance food shall not be taken directly by hand, food wrapped in paper should be taken with various tools.
10, seasoning utensils should be covered to prevent dust pollution. After the soy sauce and vinegar are filtered, they should be poured into bottles or seasoning containers and kept clean.
1 1. When food is found to be stale, it should be properly handled, and rotten dishes are not allowed to be distributed to prevent food poisoning.
Second, tableware hygiene
Tableware must be kept clean and hygienic, otherwise it will directly affect the health of teachers, students and employees in the whole school. Tableware removed from the table should be scrubbed and disinfected separately.
1. After eating, clean up the leftovers in the vegetable pot, soup pot, pot and soup bowl. Wash it with detergent, then rinse it with clear water, and then put it into a disinfection cabinet for disinfection. After disinfection, take it out and put it on the dining car, keep it clean and cover it with white cloth to prevent dust.
2. Tableware cabinets and snack cabinets should always be cleaned with detergent, the tableware should be placed neatly, and the cupboard door should be closed.
Three. sanitation
1, the surrounding environment should be cleaned, sewers should be dredged frequently, sewage barrels should be covered, and garbage bags should be tied.
2, actively implement the requirements of the four pests, eliminate flies, mosquitoes, mice, cockroaches and other pests, in the morning and evening around the restaurant to kill flies, cover the food at night to prevent insect bites.
3. The floors of dining rooms and operating rooms should be kept clean, with dust-free walls and clean windows.
4. No garbage or sewage.
5, doors and windows should have anti-fly facilities, indoor ventilation.
Fourth, personal hygiene.
1, often take a bath, have a haircut, shave and cut your nails.
2. Before going to work, you should have plastic surgery, wear work clothes and a work hat, keep your appearance clean and tidy, and don't wear jewelry to work.
Take off your work clothes when you go to the toilet and wash your hands when you go out.
4. Check your physical condition regularly. If you have infectious diseases, you shouldn't touch food.
Five, food hygiene "May 4th system"
(A) from raw materials to finished products to implement the "four non-systems"
1, buyers don't buy rotten raw materials;
2, the keeper does not accept rotten raw materials;
3, the chef does not need rotten raw materials;
4. Waiters don't need rotten food.
(two) finished products (food) storage to implement the "four isolation"
1, mature isolation;
2, finished products and semi-finished products are isolated;
3, food and sundry, drug isolation;
4. Food is separated from natural ice.
(C) the use of tableware to implement the "four customs."
1, wash;
2, brush;
3. rush;
4, disinfection (steam or boiling water)
(four) environmental sanitation adopts the "four fixed" method.
1, individual;
2. Fixed things;
3. Set a time;
4, quality, dicing division of labor, responsibility.
(5) Personal hygiene should be "four diligent"
1, wash your hands and cut your nails frequently;
2. Take a bath and get a haircut;
3. Wash clothes and bedding frequently;
4. Change your work clothes frequently.
In summer, all kinds of food, raw materials, semi-finished products and finished products in restaurants are easy to rot and deteriorate, and a large amount of garbage and leftovers are produced every day. If it is not well managed, it will become a place where a large number of bacteria breed. As restaurant management contractors, they should formulate specific requirements in terms of food hygiene, tableware hygiene, environmental hygiene, personal hygiene, etc., and put all requirements into a strict hygiene management system, especially into a post responsibility system, and put all requirements into a strict system.
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