One, the person in charge of the sample retention, the establishment of food sample retention records.
2. Keep all the dishes served in the current meal, each sample should be no less than 100g, and the label should indicate the name of the dish, the retention time of the sample, the designated location and keep it for 48 hours.
Three, equipped with a special sample storage refrigerator. The temperature is set to 0 ~ 10℃.
Four, the food sample container with cover, should be cleaned and disinfected before each sampling.
Five, the samples are placed at a certain distance, do not overlap, to avoid the infection of sample food.
Six, for violations, accountability, according to the relevant provisions.
Health training
First, employees' health knowledge training time is synchronized with health examination time, and retraining is conducted once a year. Only after passing the training can they take up their posts.
Two, in addition to the organized training of the health department, according to the actual situation and seasonal characteristics of the unit, the canteen staff are trained on health knowledge from time to time.
Third, we must take health knowledge training as a long-term basic work, combine regular training with key training, and constantly improve employees' health awareness.
Kitchen hygiene is the first criterion to be observed in kitchen production. Kitchen hygiene is to ensure that food is in a safe state in the whole process of selection, production and sales. In order to ensure the safety of products produced in the kitchen, the purchased food raw materials must be pollution-free and pathogen-free, and the food raw materials must be stored under hygienic conditions.
The kitchen must meet the hygienic conditions in the food production process; The kitchen environment and equipment are required to be clean, and the kitchen production personnel must be healthy. We should always prevent pollution in sales and provide food to our guests safely and reliably.
Therefore, all relevant personnel and managers who come into contact with food must abide by hygiene standards from beginning to end in food production and bear their own responsibilities.
In order to improve the working conditions and efficiency of the kitchen. Modern kitchens are equipped with quite a lot of electrical equipment. Kitchen equipment is the material basis for cooking food and the material condition for cooking dishes.
Therefore, the kitchen should establish and improve the operating rules of equipment, use all kinds of equipment according to the professional division of labor, strengthen the maintenance and maintenance of equipment, and ensure its normal operation.
References:
Baidu encyclopedia-canteen management system