I. Food hygiene management system
1. Seriously implement the food hygiene law, formulate the daily hygiene system of the unit, and designate a person to be responsible for food hygiene management.
2. The food production and business operation entity must hold a valid Food Hygiene Permit and hang it in a conspicuous position, and conduct re-inspection every year.
3. Food employees shall have a health check-up once a year, and must hold valid certificates of preventive health check-up and health training, wear clean work clothes and maintain good personal hygiene habits.
4. Food production and business operation entities must have places that meet the hygiene requirements and are suitable for production and business operation activities, and the layout is reasonable. The warehouse of food raw materials and finished products must be kept ventilated and dry, and the goods should be stacked separately from the ground.
5. It is forbidden to produce, process and sell "food prohibited from production and operation" packaged food. The product name, factory name, production date, batch number, formula and storage date must be marked as required, and the utensils and storage of raw and cooked food should be carried out according to the principle of "three separation", with obvious signs to prevent cross-contamination.
6 food production and business premises should keep the internal and external environment clean and tidy, and must be equipped with special sealed garbage containers with sufficient capacity. There is no sewage, no mosquitoes and flies in the sewer, and measures are taken to prevent flies, dust and rats, and the "four pests" are diligently removed.
7. Food production and business units must implement strict disinfection system for tableware, tools, containers, pipes and toilets, and must be equipped with effective physical disinfection equipment (disinfection cabinet, steam, etc.). ) and chemical disinfectant (chlorine dioxide).
Second, the food buyer, warehouse keeper health post system
1. Do not purchase foods that do not meet the food hygiene standards, and do not purchase spoiled foods such as corruption, mildew, odor and moth-eaten.
2. Don't buy food from unknown sources. Bulk foods such as grain, oil and meat should be purchased uniformly at the supply point, and three certificates (hygiene license, business license and food inspection certificate) must be obtained for future reference. The storekeeper has the right to refuse the storage of spoiled food and three-no products.
3. Food storage should have an acceptance and registration system. Stored food should be put on shelves and off the ground according to the storage order and production date, so as to be neatly placed and listed for storage, and a ledger system should be established.
4. The storekeeper is responsible for the daily hygiene of the warehouse, keeping it clean, dry, ventilated, free of flies, rats and cockroaches, and it is forbidden to store toxic substances.
Third, the employee health post system
1. Take the post with valid health certificate and health knowledge training certificate, and wear clean work clothes and working caps when taking the post.
Wash your hands with soap before selling, disinfect your hands if necessary, and don't leave long nails. Smoking, spitting and other unhealthy health habits are strictly prohibited during work. When selling unpackaged food, it is not allowed to grab the food directly by hand, and the payment should be separated.
3. Do not sell expired, three-no, deteriorated and health food without the approval number and mark of the health department.
4. Do a good job of environmental sanitation inside and outside the store, do a good job of preventing flies and dust, and store garbage and waste in covered containers and clean them up in time.
5 containers and tools for bulk food should be cleaned and disinfected in time.
Four. Hygienic standard for cakes
1. Don't use moldy, moth-eaten and smelly old noodles.
2. The tools, containers, tables and machinery for making cakes should be cleaned and disinfected before and after use, and kept clean.
The staple food and cakes are determined according to the sales volume. Cakes containing moisture, cream and stuffing should be kept in the refrigerator to prevent mildew.
4. Dim sum manufacturers should wear clean work clothes, hats and aprons, and wash their hands thoroughly before operation.
Five, tableware disinfection methods, hygiene standards
(1) physical disinfection
1. Thermal disinfection
First, remove the residue: remove the residue with a rag; Secondly, remove grease with warm alkaline water: the water temperature is 45-50 degrees; Third, clean water washing: running water is the best to prevent repeated pollution of dirty water; Fourth, high temperature disinfection.
Put the washed utensils in the pot, with the bottom facing up, and cook for 3-5 minutes.
Put the vessel into a steamer and steam at a steam temperature above 80 10- 15 minutes. Disinfected tableware should not be greasy or dripping, nor should it be wiped with hands or rags to avoid pollution.
The four processes cannot be reversed, otherwise the disinfection effect will not be achieved.
2. Infrared disinfection
Disinfect with infrared rays at a temperature of 120 and a disinfection time of 15-20 minutes.
3. Dishwasher disinfection
The water temperature is controlled at 85℃ and the disinfection time is 40 seconds.
(2) chemical disinfection
Chlorine preparation is generally used, and the ratio of disinfectant is 1: 200, that is, a liquid medicine is added with 200 times of water.
(3) ultraviolet disinfection
1. Ultraviolet disinfection has certain limitations and can only disinfect the surface of objects.
2. One watt per cubic meter, and the distance between the lamp and the console is one meter.
3. Disinfection time: 30 minutes before work and 30 minutes after work.
Six, tableware hygiene standards
No greasy, pollution-free, no peculiar smell, no soluble attachments.
Seven, cooking utensils hygiene standards
1. No rust, oil and pollution.
2. Disinfection method: the knives and vegetable piers are disinfected with alcohol; Pots and boxes are sterilized with steam.
3. Meet the health inspection standards.
4. Cook raw and cooked separately and mark them.
Eight. Hygienic standard for catering
1. Wipe the glass of the rice window every day, and the glass should be bright.
2. Rice table, rice card machine, incubator, etc. After each meal is sold, it should be cleaned without oil and dirt.
3. The walls and roofs should be cleaned frequently, and there should be no dust and insect nets.
4. Wash the rice selling tools after each meal, soak them in disinfectant, put them in a unified container, and cover them with a clean towel for later use.
Nine, processing machinery and equipment hygiene standards
1. No rust, oil and dirt.
2. Wash it once.
3. Oil frequently to prevent rust.
4. Cover your back with a clean cloth.
Hygienic standard for chilled meat room
(a) chilled meat products must be "five specialties", that is, special personnel, special rooms, special appliances, special disinfection and special refrigeration.
(2) Chilled meat refrigerator can only store directly imported food, but not drinks, beer and packaged food.
(3) the use of disinfectants.
1. Soak raw fruits and vegetables in 1:200 disinfectant for 3 minutes, and then rinse with clean water or 3% bleaching powder solution for 3 minutes.
2. After removing the residue in the container, soak it in 1:300 disinfectant for 5 minutes, and then clean it.
(4) the knife, pier disinfection method
Preparation method of 1.75% alcohol: 4 parts of 95% alcohol +65438+ 0 parts of distilled water.
2. Before using the kitchen knife, take an alcohol cotton ball and light it before using it. Before using the vegetable pier, pour alcohol on the vegetable pier and burn it before using it.
(5) Hygiene of refrigeration equipment
1. The refrigerator is defrosted and cleaned 1-2 times a week, and scrubbed and disinfected with 1:200 Xie Xiaoling disinfectant.
2. The handle of refrigerator must be tied with a wet towel soaked with disinfectant or alcohol.
(6) The ultraviolet disinfection lamp shall be hung at a height of 0/.5m from the workbench, and the indoor air and appliances shall be disinfected within 30 minutes before and after the operation.
(7) Personal hygiene
1. cold meat production and sales personnel shall not take up their posts in spite of illness, and their hands must be disinfected with alcohol before production and sales.
2. Non-meat production and sales personnel are not allowed to enter the cold meat room.
XI。 Hygienic standard for restaurants
1. floors, walls, doors and windows, lamps, air conditioners, tables and chairs, etc. of the canteen. Should be kept clean and tidy. After eating, the dining table should be kept clean, and the seasoning containers and napkin boxes on the dining table should be kept clean and disinfected regularly; Soy sauce and vinegar should be changed daily.
2. Napkins and napkins are stacked on a special table after disinfection, and staff members wash their hands and disinfect before operation; Change the tablecloth once a meal; Small towels should be disinfected once they are used.
Bars and cafes are not allowed to sell drinks that do not meet the hygiene requirements.
4. The waiter shall check the food, and shall not supply the food with poor quality, wrong variety, unqualified quantity or impurity smell.
Twelve, warehouse hygiene standards
1. There are no flies, rats, cockroaches in the warehouse.
2. Store raw and cooked separately; Isolation of finished products and semi-finished products; Isolation of food, sundries and medicines; Food and natural ice are isolated.
3. All kinds of raw materials should be kept away from the wall, put on shelves and stored with covers. Storage places should be dry and ventilated, and the surroundings should be kept clean.
4. Fresh in and fresh out, do not accept moldy, deteriorated and unclean raw and auxiliary materials.
5. Keep utensils and containers clean.
Thirteen, food hygiene "five. Four "systems"
1. From raw materials to finished products, the implementation of "four no-systems", that is, buyers do not buy rotten raw materials; The keeper does not accept rotten raw materials; Processors (chefs) do not need rotten raw materials; Shop assistants (waiters) do not sell rotten food (retail units do not accept rotten food, do not sell rotten food, take food directly without hands, and do not package food with waste paper).
2. The storage of finished products shall be "four isolations": raw and cooked isolation; The finished product is isolated from the semi-finished product; Food and sundries are isolated; Food is separated from natural ice.
3. Implement "four steps" for utensils: one wash, two brushes, three flushes and four disinfections.
4. Environmental sanitation adopts the method of "four fixed": fixed personnel, fixed objects, fixed time and fixed quality. Responsible for dicing.
5. Personal hygiene should be "four diligence": wash hands and cut nails frequently, take a bath and have a haircut frequently, wash clothes and bedding frequently, and change work clothes frequently.
Fourteen, canteen punishment standard
Canteen: Unit: Yuan
inspection item
Punishment standard
comment
Standing books
50-200
Sample retention
50-200
Restaurant hygiene
50-200
Operating room hygiene
50-200
The refrigerator stores food.
50-200
Request for proof of purchase of goods
50-200
Disinfection facilities
50-200
Self-made drinks (milk, soybean milk)
50-200
Rotten products
200-500
The first inspection found punishment and found that it was closed for rectification again.
Prohibited products (pigments, additives)
500
Note: The fine will be paid to the Logistics Finance Department within three days, and will be doubled if it is overdue, which will be postponed on the weekend.
Employee: Unit: Yuan
inspection item
Punishment standard
comment
put on
No mask.
10-50
Without gloves
Not wearing a health certificate
Not wearing overalls
Work clothes are not clean.
To decorate (oneself) with jewels.
Did not apply for a health certificate
100
Smoking at work
50- 100
Inspection date:
Participants:
Person in charge of the inspected canteen:
Food service center
date month year