1. Wear clean work clothes and working cap, and your hair shall not be exposed.
2. Keep your hands clean during the operation and wash your hands before the operation. When handling direct food, hands should be disinfected.
3. Employees dealing in direct food should wash their hands under the following circumstances: before starting work; Go to the toilet to urinate; After processing raw food; After handling contaminated equipment or tableware; Blow your nose; After handling animals or wastes; After engaging in other activities that may pollute your hands.
4. Personal hygiene "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;
"Four noes": no long nails, no nail polish, no ring and no smoking.
Second, the environmental sanitation requirements
1. Clean the floor and countertops in time after meals every day, leaving no dead ends. Conditionally do special cleaning.
2. Steam-generating rooms should have good exhaust devices and be used normally to prevent food pollution caused by moldy walls and roofs, falling off and dripping water.
3. All kinds of garbage, such as garbage generated in the kitchen, waste from tableware or food, should be stored in a dustbin with a cover and cleaned up in time.
Third, the procurement requirements
1. When the canteen purchases food raw materials, it should go to standardized places such as large farmers' markets.
2. Obtaining certificates: Obtaining food hygiene licenses of suppliers and manufacturers, bulk food inspection certificates, veterinary inspection and quarantine certificates of meat products, delivery notes of bean products, inspection reports of pesticide residues in vegetables and other related certificates.
3. When purchasing food raw materials, try to obtain purchase vouchers and make purchase records to prevent food-borne diseases from being investigated and claimed. Purchase vouchers include invoices, receipts or other vouchers.
4. Conduct corresponding sensory inspection when purchasing: finalize the packaging to see if the logo is complete; Whether it is vegetables, meat, etc. Are spoiled and so on. When purchasing, we should also do quantitative purchasing: follow the principle of buying as much as possible to ensure the freshness and hygiene of food.
Fourth, food storage requirements.
Food raw material storage places should be managed by special personnel. Food storage places should be clean, free from toxic and harmful substances, and not stored in the same place with personal daily necessities. The place where food is stored should be ventilated and moisture-proof. Food should be stored away from the wall and the ground, and toxic and harmful substances should not be stored in the same place.
Food must be strictly checked and accepted before storage, and food that does not meet the hygiene requirements shall not be put into storage, and should be carefully registered after acceptance. The contents of registration include name, supplier, quantity, purchase date, sensory shape and label inspection; The sensory shape and shelf life of food must be checked when leaving the warehouse; Daily inspection should focus on food deterioration (including mildew and corruption), and food that does not meet the hygiene requirements should be handled in time.
Food storage should be classified on shelves and separated from the ground (at least 15cm). Raw and cooked food should be stored separately, and attention should be paid to rat prevention and moisture prevention.
Five, rough machining and cutting hygiene requirements
1, cutting and matching processing must be carried out on a special operating table. Cut and processed food raw materials should be kept clean, put in clean containers and put on shelves or pads. Food raw materials cut on the same day should be cooked and processed on the same day;
1, carefully check the food to be processed before processing. If there are signs of spoilage or other sensory properties are abnormal, it shall not be processed and used.
2, all kinds of food raw materials should be washed before use, meat products, vegetables, aquatic products pool cleaning.
3. Perishable foods should be stored at room temperature as short as possible, and should be used or refrigerated in time after processing.
4, cut with good semi-finished products should avoid pollution, stored separately from raw materials, and should be classified according to the nature of storage.
5, cut with good food should be in accordance with the processing operation procedures, used within the specified time. Containers containing food should not be placed directly on the ground to prevent food contamination.
6, processing containers, tools should be used separately and clearly marked.
7, meat, vegetarian raw material containers and processing equipment should be strictly distinguished, and clearly marked. Clean it after use and store it in a fixed place.
8. Clean up the treated wastes in time, and clean the countertops and floors.
Six, cooking hygiene requirements
1. Before cooking, carefully check the food to be processed. Cooking is not allowed if deterioration or other sensory characteristics are found abnormal.
2. Recycled food shall not be supplied again after cooking.
3. Foods that need to be cooked and processed should be cooked and thoroughly cooked, and the temperature of the food center should not be lower than 70 degrees during processing.
4. Processed finished products should be stored separately from semi-finished products and raw materials.
5. Cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration.
Seven, food preparation and food hygiene requirements
1. Cooked food should be stored in the pantry. If it is eaten for more than 2 hours after cooking, it should be kept below 250℃. Dining should be carried out in the preparation room, and it is forbidden to eat in dining places, classrooms and other places.
2, after the supply of the remaining food must be refrigerated, refrigerated time shall not exceed 24 hours. Overnight and separated food must be thoroughly heated at high temperature before eating.
Eight, sample retention
All kinds of dishes (including flour products with stuffing) served on the same day should be kept in the refrigerator for 48 hours, and the sample quantity of each dish should be 100-200 grams, and the sample retention records should be made.
Nine, tableware, utensils cleaning and disinfection
1. Tableware and utensils must be washed, disinfected, stored and kept clean before use. Strictly implement the system of one washing, two cleaning, three disinfection and four cleaning. Sterilized tableware and utensils shall not be used.
2, cleaning tableware, utensils must be carried out in a special pool. During boiling steam disinfection, the temperature should be kept at 65438 000℃ for 65438 00 minutes. When boiling disinfection, tableware and utensils must be completely immersed in boiling water.
3. Tableware should be stored in a sealed cleaning cabinet, which should be disinfected before use.
4. Disinfected tableware and unsterilized tableware should be stored separately.
X. Cleaning of tableware and tools
Tableware and utensils must be stored in a special closed cleaning cabinet for later use after cleaning and disinfection. Cleaning cabinets should be cleaned regularly, kept clean and clearly marked. Other sundries or personal items shall not be placed in the clean cabinet.
XI。 emergency measures
In the process of food processing and supply, or when diners find that the sensory characteristics of food are abnormal or suspicious, they should immediately withdraw all the food in this batch after confirmation.
In case of food poisoning or suspected food poisoning accident in kindergarten, it shall immediately stop food processing and supply activities and report to the local people's government, education administrative department and health administrative department; Assist health institutions to treat patients; Keeping food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and venues; Cooperate with the investigation by the administrative department of health, and truthfully provide relevant information and samples according to the requirements of the administrative department of health; Implement other measures required by the health department to control the poisoning hazard to a minimum.