2. All raw materials of milk tea have corresponding preservation methods and preservation time. Some need to be unpacked and put in the freezer immediately. If any raw materials are found to be deteriorated, they should be discarded immediately and the raw materials should be prepared again.
3, drinks need to use some auxiliary tools in the process of making, so these tools should be cleaned from time to time. Some raw materials should not be attached to the appliances, which can not only make the products more hygienic, but also prevent customers from seeing that the product residues are not cleaned up, thus leaving a bad impression on customers.
4. Some teas need to be added with fresh fruit, and the clerk should wash the fresh fruit repeatedly when preparing to prevent residue on the peel.
5. The water purifier of the tea shop should also pay attention to hygiene, and it should be wiped frequently. In addition, the filter element of the water purifier should be replaced regularly, because the water quality has a certain impact on the taste of milk tea, so it is necessary to replace pure water in time.
6. Making drinks requires a lot of desserts. Besides, it's summer and mosquitoes are flying everywhere. So the clerk should pay attention to whether there are bugs falling into the raw materials. Another point is that when drinks are served, the cashier should also pay attention to whether there are flying insects falling. If yes, please replace it for the customer in time. This not only reflects the integrity of the tea shop, but also makes customers feel that the tea shop pursues a clean and hygienic attitude.
7. The clerk of the tea shop should have a sense of hygiene, always keep himself dressed appropriately, and pay more attention to hygiene, even if it is busy and hot in summer, it should be clean and tidy.
8. Health work in tea shops is time-independent. Always pay attention to whether the health of the operation desk and storefront is good. We can do a general cleaning on a regular basis, and try our best to thoroughly solve the health problems, just to give customers a better consumption experience.
Legal basis: Detailed Rules for Hygienic Standards I. Personal Hygiene I. Information for Food Practitioners 1. Health check-up: Food employees must have an annual health check-up and obtain a health certificate with the approval of the local food hygiene supervision agency. Otherwise, they are not allowed to work. 2. Health training: Newcomers and temporary workers should go to work after training, know the importance of health through health training, consciously abide by various operating health systems, prevent food sludge, and ensure food safety and hygiene. 3. Personal hygiene and professional ethics: establish good professional ethics, conscientiously study and implement the Food Hygiene Law, memorize various hygiene management regulations, and answer questions about hygiene knowledge.