Kitchen worker management system
First, strictly require to hold a health certificate, go to work on time, and not be late or leave early without reason.
2. Dress neatly during working hours, wear overalls, hats and masks, and do not wear slippers, shirtless, barefoot, talking loudly, coughing, sneezing or doing other unsanitary actions in the face of food.
Smoking, eating and spitting are forbidden at work. It is not allowed to taste directly with a spoon. Bracelets, rings and other accessories are not allowed. Powder nail polish is not allowed.
Fourth, take care of all the utensils and articles in the kitchen, and don't use kitchen property automatically without permission.
Five, save water and electricity fuel, adhere to the people walk off the oil, water, lights, do not waste.
Six, abide by the rules and regulations of the factory, shall not enter the workshop, warehouse and other places at will.
Seven, listen to the opinions put forward by the leaders and workers with an open mind, change if there is, and encourage if there is no; You must have a good attitude towards employees.
Eight, when distributing meals, treat employees equally, and no human dishes are allowed.
Nine, the kitchen staff should perform their duties in the assigned tasks, make the best use of them, unite and be friendly, obey the arrangement, do a good job in the kitchen, and ensure that the food is served on time.
Ten, strictly abide by the operating rules, pay attention to safety and health; Strictly abide by fire laws and regulations and do a good job in fire prevention.
Eleven, seriously implement the health May 4th system and kitchen work standards.
Personal hygiene management system
(a) the cooking staff should seriously participate in the annual health examination and receive health knowledge training.
(2) the kitchen staff should maintain good personal hygiene habits:
1. Kitchen workers should do "four diligence": wash their hands, cut their nails, take a bath, have a haircut, wash their clothes, wash their bedding and change their work clothes frequently, so as to have a good and clean appearance.
2. Wear work clothes, hats and masks at work to ensure the hygienic quality of food.
3. Have good hygiene habits: chefs and kitchen workers are not allowed to wear slippers, shirtless and barefoot during working hours. Smoking, eating and spitting are strictly prohibited in the operating room. They are not allowed to cough or sneeze in the face of food. It is not allowed to taste directly with a spoon. You should not wear rings, bracelets and other accessories when producing or processing food, so as not to hinder cleaning and disinfection. It is not advisable to apply powder and nail polish at work to avoid polluting food. Personal belongings should be put in the locker room, not brought into the operating room to prevent food contamination.
Kitchen hygiene management system
(1) May 4th Health System
1, from raw materials to finished products, "four no-systems" shall be implemented. Do not buy rotten raw materials; Do not accept rotten raw materials; Do not use rotten raw materials; Don't divide rotten food, don't hold food with your hands, and don't pack food with waste paper and dirt.
2. Finished products (food) should be stored in "four isolation": raw and cooked; The finished product is isolated from the semi-finished product; Food is isolated from sundries and drugs, and food is isolated from natural ice.
3. Implement "four don't let go" of utensils: one wash, two brushes, three flushes and four disinfections.
4. Environmental sanitation adopts the "four fixed" method: fixed personnel, fixed objects, fixed time and fixed quality. Scribing division of labor, the contractor is responsible.
5, personal hygiene to achieve "four diligence": wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Wash clothes and bedding frequently; Change your work clothes frequently.
(2) Methods and requirements of tableware disinfection
1, washing:
Wash the tableware before disinfection. Washing requirements are divided into three steps, namely washing, brushing and washing. Wash off the food residue on the tableware with clean water. Brush, that is, wash the tableware in the washing liquid, and brush off the dirt and grease on the tableware with a washing tool; Flushing is to rinse the detergent attached to the tableware with clean water. Washing water should be changed frequently to keep it clean. After washing the dishes, the water should be drained, and spoons, knives and forks should be put away from beginning to end.
2, disinfection:
When tableware is disinfected, there are two kinds: thermal disinfection and drug disinfection. The former includes boiling disinfection, steam disinfection and far infrared disinfection, while the latter includes chlorine-containing disinfection and peracetic acid disinfection. In general, thermal disinfection method is adopted.
3, tableware disinfection matters needing attention:
(1) Where it is possible to use thermal disinfection, thermal disinfection should be used.
(2) When steam or drugs are used for disinfection, the appliance should be completely immersed in water.
(3) When steam or far infrared disinfection is used, a temperature measuring device should be installed to adjust the temperature at any time to ensure the disinfection effect.
(4) Tableware must be thoroughly washed before disinfection. When using dual-function washing disinfectant to disinfect tableware, the residual detergent on tableware must be carefully washed with clear water.
⑤ When using drugs to disinfect tableware, we should strictly follow the provisions of drug concentration, tableware soaking time and disinfectant replacement.
⑥ Disinfected tableware should not be wiped with a rag, and it should not be exposed everywhere. It should be placed in a clean tableware washing cabinet with doors to avoid re-pollution.
All landowners drugs should be moisture-proof, light-proof, sealed, and not placed in the open air.
(8) Chlorine-containing disinfectants have a certain corrosive effect on metals, and it is best not to use this disinfectant for tableware made of metal products.
Working standard of kitchen post
Procurement standard:
1. The purchased food and food additives shall be non-toxic, conform to the scope of use stipulated by the state and the requirements of food hygiene standards, and have good sensory properties.
2. The incoming food shall be inspected by the inspector. For meat, dairy products, alcohol, yuba, condiments and food additives, a meat inspection certificate or a food hygiene inspection certificate must be obtained from the purchaser. All foods that are spoiled, moth-eaten, moldy, unclean, mixed with foreign bodies or have other abnormal sensory properties, exceed the shelf life, are adulterated, forged, counterfeit and processed with non-food raw materials should be rejected.
3. Accepted food shall be put into clean or special containers or shelves according to categories and varieties, and meat and other easily contaminated foods shall not be landed. Please note:
Food and non-food can't be mixed together.
② Cleaning products, medicines, articles with strong smell and other toxic and harmful substances cannot be stored in the same warehouse with food.
③ Stereotyped packaged food and bulk food are stored on the shelves.
(4) Food shall be stored away from walls and floors to prevent damp and mildew.
⑤ Meat and its products should be put into cold storage except for immediate processing and use. Meat and its products should be stored in containers when put into the cold storage, the storage temperature should be controlled below-65438 08℃, fresh eggs should be stored within the range of 0-65438 0℃, and the cold storage should be thawed once every three days. All kinds of stored food should be labeled with necessary labels, so as to be FIFO.
4. Foods that have been stored for too long beyond the shelf life, or foods that are found to be spoiled, rancid, moth-eaten and moldy for other reasons, will not be handed over to the next working procedure for processing.
5. Do a good job in the environmental sanitation inside and outside the warehouse. Do not smoke or eat food in the warehouse. Personnel unrelated to procurement are not allowed to enter the warehouse casually.
(2) Processing standard:
1, meat processing:
① Pay attention to the freshness of meat when processing meat, and don't process livestock meat that has died of illness, poisoning, unknown cause of death, and corruption.
② Seafood should not be mixed with other meats for cleaning.
(3) Poultry, livestock and fish products shall not be directly stored on the ground.
④ Processed meat must be bloodless, hairless, dirty and odorless.
⑤ The cutting board should be smooth on three sides (the surface, bottom and edge of the cutting board should be smooth). After work, scrape the chopping block clean and then put it vertically.
2, vegetable processing:
(1) Vegetables and fruits must be classified and put on the vegetable rack after purchase, and they shall not be piled up anywhere.
(2) Vegetables are processed in the order of picking, cleaning and cutting. When washing vegetables, there should be enough water to wash them, so that they can be soaked before washing. There should be no sediment, sundries, insects, etc. after washing.
(3) Rotten vegetables and fruits are inedible.
(4) Tools (food shelves, containers, etc.). ) should be clean, fixed-point neatly placed.
⑤ Before coming off work every day, you must clean the pool and the ground, keep the ditches unblocked, and do a good job in the hygiene of your respective posts.
(3) Cooking standards:
1, check the quality of raw materials before processing, and do not process those that are not fresh, smelly or clean. After processing, clean the countertops, cookers and tools, put the chopping board upright and put the tools into the cabinet.
2, should check the processed raw materials, found that not fresh, smelly, don't side dishes, side dishes should be clean. Check and accept the sterilized tableware and food to be cooked in the tableware washing cabinet. If it is found that it does not meet the hygiene requirements, it must be cleaned again.
3, pay attention to the quality of raw materials, cooking should be cooked (fried), cooked (fried) thoroughly, so that every part of the food is heated evenly (especially when cooking, check whether there is external cooking or endogenous). The workbench should be equipped with two rags, and a disinfection rag should be placed on the disinfection tray to wipe the juice at the edge of the tray; Another rag is used as a wiping table. Try cooked food (not directly with a spoon). If you want to shape food, you must use sterilized instruments, not your hands. After the food is cooked, cover it and send it out to the employees to eat, so as to shorten the meal preparation time as much as possible and prevent re-pollution.
Cooking staff should pay attention to the quality of rice. If deterioration, blackening and a large amount of chaff and sand are found, they are not allowed to be used and returned to the supplier. Wash the rice, observe the heat and make sure the rice is cooked. Try the rice first and make sure it is cooked before turning off the heat.
5. Smoking and eating are not allowed at work, all posts should be kept clean and tidy, and the ground should be dry and free of sundries (especially the floor under the table). Rats, cockroaches and bugs can't be found on the ground, in ditches or inside or outside cabinets.
6, the refrigerator should have someone who's in charge, regular cleaning, so that the cream is thin. Food should be stored in order, raw and cooked separately, and finished products, semi-finished products and raw materials should be stored separately, with product names affixed, so as to be FIFO. Cooked food put into the refrigerator should be tightly packed in containers to prevent cross-contamination. Keep the refrigerator clean inside and outside, and there shall be no peculiar smell in the refrigerator.
7. All cooking tools should be kept clean, especially the oil container, and the inside and outside should be bright and clean. Reuse of edible oil should filter out oil residue every day, and then add new oil after use.
8, do a good job in regional health after work, fixed-point put away tools.
(4) Catering standards:
1. The pantry can only store food and necessary utensils and tools for direct entrance, and it is not allowed to store sundries and personal belongings. When entering the tea room, you should wear work clothes, hats, masks and wash your hands for disinfection.
2. When cooking, the chef should check the hygienic quality of the food, and can't distribute the spoiled food to employees, and his hands can't touch the food directly.
3. Tableware must be clean and thoroughly disinfected. Plates, spoons, chopsticks, small bowls, etc. They should be kept in strict clean cabinets, and they should be classified and sorted. When taking it, don't touch the part containing food directly.
4. Set the tableware for eating only half an hour in advance, and put away spoons, small bowls, etc. Pour it on the plate.
5. Tableware used by employees shall be sent to the tableware cleaning room in time and shall not be parked in the restaurant.
6, chairs, tools, tablecloths every meal without dirt, oil stains, neatly placed, clean the ground every meal, ensure no water, clean and refreshing.
7. Conduct a general cleaning once a week, and use detergent to clean doors and windows, floors, walls, fans, tables, chairs and lamps to avoid flies, cockroaches and ants in the dining room and ensure a comfortable, ventilated and odorless dining environment.
8, to check their post health at work, do a good job of health before coming off work.
(five) washing work standards:
1, there should be a special person in charge of dishwashing and disinfection, and there should be enough turnover of tableware.
2, tableware cleaning must be one wash, two brush, three flush, four disinfection, five cleaning.
Wash: Wash the food residue off the tableware with clear water.
The second brush: wash the tableware in the washing liquid, and brush off the dirt and grease on the tableware with a washing tool.
Three flushes: rinse off the detergent attached to the tableware with clear water.
Disinfection: Disinfect the cleaned tableware according to Article 2 "Disinfection Methods and Requirements for Tableware" of Kitchen Hygiene Management.
5. Cleaning: put the disinfected tableware into a clean tableware cleaning cabinet with a door to avoid re-pollution.
3. The washed tableware must be free of dirt, oil stains and food residues.
4. Disinfected tableware should be waterless, dry, free of dirt, food residue and peculiar smell, and pass the sampling inspection.
5. Disinfected tableware cannot be mixed with unsterilized tableware to prevent cross-contamination. Don't give unsterilized tableware to employees.
6. The tableware washing cabinet should be cleaned once a day with disinfectant, and there should be no sundries, flies and cockroaches in the cabinet.
7, clean up the food residue should be put into a covered dirt bucket, and clean up in time.
8, every day before coming off work to do a good job of health.
Prevention of food poisoning
Causes of food poisoning
The main reason of food poisoning is that food is contaminated by bacteria in the process of production, processing, transportation and sales. When contaminated food is placed in an environment with suitable temperature and humidity, bacteria will multiply rapidly. After a certain period of time, these foods contain a lot of bacteria or bacterial toxins, which will cause food poisoning after people eat them. The causes of bacterial food poisoning, usually such as:
1, food raw materials are not fresh or deteriorated.
2. Poor food storage and long storage time.
3. The food is not cooked.
4. Cross-contamination of raw and cooked food.
5, kitchen staff suffering from intestinal infectious diseases or carriers.
Prevention of food poisoning
Preventing food poisoning is an important task for kitchen staff, and all departments must attach great importance to it and earnestly:
1, strictly control the hygiene and quality of food, insist on not buying, accepting, using or selling rotten raw materials and food, and store food according to the hygienic requirements of food preservation at low temperature to prevent food from rotting and deteriorating.
2. Do a good job in food protection to prevent food from being contaminated during processing, transportation and sales. Food storage should be "four isolated": raw and cooked, finished and semi-finished products, food and sundries, medicines and natural ice.
3. Cooking should be planned, and it is not allowed to use separate meals or overnight meals. Cooked meat stored at room temperature for more than four hours must be reheated before serving. All food should be thoroughly cooked.
4. Do not eat dead, poisoned or unexplained livestock meat, and do not eat poisonous and unknown beans, fish, cassava, sprouted potatoes, etc.
5. The kitchen staff must have regular physical examination to prove that there are no "five diseases" before they can take up their posts. They must be trained in hygiene knowledge, know basic hygiene knowledge, pay attention to hygiene at work, wash their hands and disinfect before and after defecation, and it is forbidden to cough or sneeze at food.
6. Keep the environment inside and outside the kitchen clean and tidy, and eliminate the "four pests".