Definition of pastry:
Pasta is a common food, which is directly related to people's diet health. If the employees in the pastry workshop do not strictly enforce the Food Safety Law, it may cause food pollution and safety problems and threaten the health of consumers. Once food safety problems occur, pastry shop employees will face the risk of being held accountable, which will have an impact on their careers.
The importance of food safety:
Employees in the pastry operation room should deeply understand the importance of food safety, strictly implement the Food Safety Law and related regulations, ensure the production of pastry products that meet safety and hygiene standards, and protect consumers' food health and their professional development.
Personnel requirements in pastry operation room:
People entering the pastry room must wear work clothes and work caps. Non-pastry operators are not allowed to enter without permission. Before making cakes, operators should clean processing equipment, such as countertops, tools, containers and dough mixers, before using them.
The definition and provisions of the food hygiene law and the provisions of food standards;
1, the definition of food hygiene law
The Food Hygiene Law refers to the Food Hygiene Law of People's Republic of China (PRC). The Food Hygiene Law of People's Republic of China (PRC) is a law formulated to ensure food hygiene, prevent food pollution and harmful factors from endangering people's health and enhance people's physique.
2. Provisions of the Food Hygiene Law
Food practitioners are not allowed to smoke in food production places. They must wash their hands with cleaning products and clean water before work, after handling food raw materials and after defecation. They should wash their hands or soak in disinfectant before touching the food they eat directly. Food workers should wash their hands frequently, wash clothes frequently, change their work clothes and hats frequently, and put their hair in the hats.
3. Food standards
Food, food additives, food containers, packaging materials, tools and equipment for food, detergents and disinfectants for cleaning food, tools and equipment for food, and allowable limits of pollutants and radioactive substances in food shall be formulated or approved by the administrative department of health of the State Council.