1. Strictly implement the food safety law to ensure food hygiene and safety.
2. Strictly implement the food acceptance system to ensure the quality of food raw materials.
3. Strictly implement the employee health management system to ensure that all employees hold valid certificates.
4, strictly implement the warehouse management system, food storage do classification, shelves, partition off the ground, there are signs.
5, strictly implement the cold storage, refrigerator storage system, standardized storage.
6. Strictly implement the "May 4th System" of food hygiene and improve personal hygiene.
7. Strictly implement the dining room cleaning system and do a good job in tableware cleaning.
8. Strictly implement the food sample retention system, and the food sample retention personnel shall be responsible for it (each sample retention dish shall be no less than 150g, and the sample retention time shall be no less than 48 hours).
9. Strictly implement the use system of containers, utensils and other appliances (raw, cooked, finished products, semi-finished products and bean products containers are used separately).
10, there must be someone who is responsible for the hygiene of the food preparation room and cold dish room, and carry out ultraviolet disinfection regularly.
1 1, the kitchen work area shall be subject to the responsibility system, and everything shall be clear.
12, the canteen should have facilities such as flies and rats to prevent biological pollution.
13, garbage such as restaurant feet should be disposed of in time, containers should be stamped and clearly marked.
14. If food poisoning or suspected food poisoning is found, stop business immediately, implement the reporting system and start the emergency plan.