(1) sorting out (to be or not to be, one to be left and one to be discarded). Food processing area, dining area, etc. , only store food and articles related to catering services, and do not store sundries, toxic and harmful articles and garbage; Ceilings, walls, doors and windows, floors and all kinds of facilities and equipment conform to the Code for Food Safety Operation in Catering Services (hereinafter referred to as the Code), and publicity columns for prohibited items, facilities and equipment and food safety arrangement system are made and hung.
(2) Rectification (scientific layout and quick access). Make and hang kanban of food safety rectification system, and clarify job responsibilities.
1. Do bright business, make a unified food safety information bulletin board, and unify the publicity content;
2 food safety management system on the wall, the record is complete;
3. According to the requirements of food safety management personnel, establish food safety management institutions;
4. The food processing zone is set up reasonably, and the processing flow is a single direction of raw food and cooked food to avoid cross-contamination;
5. Channels and food processing areas are clear and unobstructed;
6. Transparent management, clear and beautiful labels, return to the original owner, return to the original owner. Food processing tools and equipment should be placed in standard areas;
7. Food raw materials shall be partitioned, put on shelves, classified and stored off the wall and the ground, and the items shall be stored in a fixed position, neatly placed, named, located and quantified;
8. The number of foods, articles and tools in the processing and production area is reasonable, and they are placed and marked according to the standard area, and the storage lines are clear and reasonable (yellow lines are used for the channel lines and equipment areas, green lines are used for the raw material areas, and red lines are used for the cleaning tool areas);
9. Implement color code management. Chopping boards, knives, tools, containers, sinks, rags and other appliances and facilities involved in the kitchen must be identified and distinguished in strict accordance with colors. Tools for cutting and mixing animal food raw materials should be marked in red; Tools for cutting and mixing raw materials of aquatic products are marked in blue; The cutting tools of plant food raw materials adopt green logo; Cooked food cutting tools are marked in white. Rough machining room with red rag; Use a blue rag in the cooking room; Pastry room with green cloth, special room with white cloth.
10. A sufficient number of storage racks should be set in the warehouse, and their structures and positions can make the stored food and articles leave the wall and the ground, which should be above 10cm from the ground and above 10cm from the wall;
1 1. In the storage place of bulk food (except edible agricultural products), the name, production date or production batch number, shelf life and other contents of the food shall be marked, and it shall be stored in a closed container;
12. The procurement, storage, use and record of food additives meet the requirements;
13. Equipment or facilities for disinfection, changing clothes, washing, lighting, ventilation, antisepsis, pest control, washing, waste water treatment and garbage and waste storage, which are suitable for the variety and quantity of food handled;
14. Each special room and special operation area has obvious signs indicating its purpose;
15. Set up a food raw material cleaning pool according to the variety and scale of processing to ensure that animal food, plant food and aquatic products are cleaned separately, and there are obvious signs to indicate the purpose;
16. If chemical disinfection is adopted, three special pools shall be set up with obvious signs indicating their purposes;
17. The containers containing condiments should be kept clean, stamped after use, and marked with the production date, shelf life and other contents marked on the labels of prepackaged condiments;
18. Dust-proof, fly-proof and rat-proof measures meet the requirements of relevant regulations;
19. Cleaning tools should be cleaned in the pool with special cleaning tools, and the pool is clearly marked. Cleaning tools should be stored in separate compartments, areas or facilities;
20. Strictly control the storage environment temperature of frozen food, and check the records regularly.
(3) Cleaning (removing garbage and beautifying the environment). Divide the clean area of the place, formulate the food safety and cleaning system, and define the personnel; Check and record the cleaning status regularly every day to ensure that the cleaning is up to standard. The environment of the processing site is clean, tidy and free of water; There is no garbage, pollution, fading, peeling, oil pollution and rust in the workplace; Employees know the contents of cleaning standards; Positioning and cleaning of cleaning tools such as processing production area and dining area; Regular maintenance of food processing and storage facilities and equipment; Regular cleaning and inspection of thermal insulation facilities and refrigeration and freezing facilities; The ground and the surrounding kicking corners are clean, showing their true colors, free of dust and stains; Window sill without sundry, stains, water; Whether the screens and ventilation facilities are clean; Indoor walls are free from pollution, peeling and cobwebs; The ceilings of processing and production areas and food warehouses are clean and free from mildew; Windows, doors, glass and screens are complete, without shortage or damage; Oil fume exhaust facilities and drainage facilities should be cleaned regularly; The kitchen trash can should be sealed, and the domestic garbage should be removed in time to keep the outside of the trash can clean.
(four) clean (clean the environment, to the end). On the basis of sorting, rectification and cleaning, we will institutionalize all requirements, deal with unqualified situations as required, maintain and consolidate the results of sorting, rectification and cleaning, let employees work in a clean and hygienic environment, and let consumers eat in a clean and hygienic environment. Keep the workplace clean and tidy at all times; Kanban is not damaged, dirty or out of date; Food processing areas and dining areas should be kept clean at all times, and the passages should be free of sundries and jams; Personal articles shall not be placed in the processing and production areas.
(5) Literacy (forming habits and educating people in the environment). According to the requirements of 6S management, the management content should be institutionalized and made public, and employees should be reminded to abide by the standards at all times, so as to make the management clear, transparent and standardized. Employees should wear clean work clothes, working caps and masks as required; Seriously, timely, clearly and effectively fill in the records of food safety self-inspection, tableware disinfection, food sample retention and refrigeration temperature; Processing tools and equipment should be put back to the designated area for storage after use; Orderly suspend the use of equipment and articles, and carry out effective maintenance; Regularly organize employees' food safety 6S management knowledge and operation skills training, organize regular inspection and assessment, urge rectification, strictly reward and punish, and implement 6S management in employees' daily work to form a habit.
(6) Safety (food safety, eliminating hidden dangers). Strengthen food safety training for employees, with training records and assessment items and contents; Use "Yu Shi Evaluation APP" for learning and evaluation; Implement the system of claiming certificates and tickets for food procurement, and fulfill the obligation of food incoming inspection; Establish and use the food traceability system and implement the work of one dish and one yard, and relevant employees can operate skillfully; Employees should have regular health check-ups, implement exhibition check-up system, and be transferred from their posts if they find abnormal health; Refrigerated and frozen foods are stored as required, and the processing process is carried out in strict accordance with the specifications; Strengthen the awareness of food responsibility and implement the main responsibility of food safety.