First, the overall health requirements and management system
1. There are independent food raw material storage rooms, food processing operation rooms and special rooms for processing cold dishes;
2. The food to be processed should be stored separately from the food, raw materials and finished products that are directly eaten, and no harmful substances (such as flies, rats, cockroaches and other drugs) and unclean substances should be contacted during storage;
3. All tools and containers used for processing raw materials, semi-finished products and finished products, such as knives, piers, chopping boards, barrels and basins, must be used separately and clearly marked, and should be stored and cleaned after use;
4. Refrigeration equipment for food preservation must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets;
5. The detergents, disinfectants and food additives used shall be safe and harmless to human body, and there must be fixed storage places or cabinets with obvious signs;
6. The environment inside and outside the canteen must be kept clean and tidy, with corresponding facilities such as disinfection, dressing, washing, ventilation, dust prevention, fly prevention, rat prevention, sewage discharge, filter screen and garbage and waste storage;
7. Each post and operation link should formulate corresponding post responsibility system;
8. Formulate the corresponding health management system, and the employees have health certificates and health knowledge training certificates;
9. Establish health records of food processors.
Two. Hygienic requirements for food procurement and storage
1. There should be special departments and personnel responsible for food procurement;
2. When purchasing, ask the supplier for a copy of hygiene license, industrial and commercial business license, food inspection report or certificate, and carefully check whether it is consistent with the original and products;
3. The purchased packaged food must have the food label contents such as site, factory name, production date, batch number or code number, shelf life, formula or main ingredients;
4. It is forbidden to purchase foods that are spoiled, moldy, insect-infested, unclean, with foreign bodies or other abnormal sensory properties, meats and their products that have not passed hygiene inspection or inspection, shaped packaged foods that have exceeded the shelf life or do not meet the requirements of food labeling, and other foods that do not meet the food hygiene standards and requirements;
5. Food should be classified, put on shelves, partitioned and stored off the ground;
6. Regularly check and timely clean up foods that have deteriorated or exceeded the shelf life;
7. The food warehouse shall not store toxic and harmful substances and personal daily necessities;
8. The warehouse should be kept clean, equipped with rat-proof, fly-proof and moisture-proof facilities, the cold storage should be defrosted regularly, and there should be a certain gap between foods.
Three. Hygienic requirements for food processing
1. Vegetables must be soaked in clear water in the soaking pool for not less than 10 minute;
2. The knives, piers, cases, pots and pools used for rough machining should be separated from meat and vegetables;
3. Cook and heat the food thoroughly to ensure that the central temperature of the food reaches above 70℃;
4. Raw and cooked foods should be strictly separated, and containers and utensils used for processing should be marked with raw and cooked marks;
5. Cold dish processing needs special personnel, special rooms, special equipment, special freezing and special disinfection facilities;
6. Processed cooked food that needs to be stored for a long time (more than 2 hours) after cooking should be stored at a temperature higher than 60℃ or lower than 65438 00℃;
7. Pasta should have a special workshop, equipped with special tools, utensils, containers and refrigeration facilities. Raw materials must be fresh, free from moth, mildew, rancidity, peculiar smell and filth. Pasta should be eaten the same day.
Fourth, tableware washing and disinfection and health requirements of employees
1. Tableware should have a special washing pool, and oily items should be washed separately from oil-free items by adding detergent;
All tableware should be disinfected before use. When steam disinfection is used, it should not be less than 10 minute. Knives, piers and chopping boards should be disinfected before being used for the first time.
3. Disinfected tableware must be stored in a special tableware cleaning cabinet, and stored separately from unsterilized tableware. Clean the cabinet regularly to prevent rats and insects from crawling in;
4. Use detergents and disinfectants that meet the national hygiene standards;
5. Employees must have a health examination once a year and hold a health certificate;
6. Employees should carry out self-medical observation at any time, and timely discover and report diseases that may contaminate food;
7. Employees should develop good hygiene habits, keep their hands clean and tidy at all times, keep their work and services clean and tidy, and don't leave long nails when processing food;
8. At work, employees should wear work clothes, work caps and masks;
9. When taking tableware, you should take the part that is not in contact with food and take the processed food directly with a food clip.