I. Health management system
1, catering operators must obtain a hygiene license before applying to the administrative department for industry and commerce for registration. Those who have not obtained the hygiene license shall not engage in catering business activities.
2, catering operators must establish and improve the health management system, equipped with full-time or part-time food hygiene management personnel.
3, catering operators shall, in accordance with the relevant provisions of the "Food Sanitation Law", do a good job in the health examination and training of employees.
4. Processing and business premises shall keep the internal and external environment clean and tidy, and take effective measures to eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions.
5, food processing, storage, sales, display of various protective facilities, equipment and food delivery tools, should be regularly maintained; Refrigeration, freezing and heat preservation facilities should be cleaned and deodorized regularly, and temperature indicating devices should be checked regularly to ensure normal operation and use.
6, catering operators found food poisoning or suspected food poisoning accident, must immediately report to the administrative department of health, and keep the food that caused food poisoning or may lead to food poisoning and its raw materials, tools, equipment and site, actively cooperate with the administrative department of health to carry out the investigation and handling of food poisoning accidents.
Second, the purchase and storage of food.
1. The food purchased by canteen operators must conform to the relevant national hygiene standards and regulations. It is forbidden to buy the following foods:
(1) Food that is toxic, harmful, rotten, rancid, moldy, insect-infested, unclean, mixed with foreign objects or other sensory properties are abnormal;
(2) Meat food without inspection certificate;
(3) stereotyped packaged foods that have exceeded the shelf life and other foods that do not meet the food labeling requirements;
(4) Food supplied by food producers and business operators without hygiene licenses.
2. The tools for transporting food should be kept clean, and the transportation of frozen food should be equipped with necessary heat preservation equipment.
3, food storage places, equipment should be kept clean, no mildew, rats, flies, cockroaches; The warehouse should be well ventilated. It is forbidden to store toxic and harmful substances and personal belongings.
4, should be classified, shelf, partition, storage off the ground, and regularly check and deal with food that has deteriorated or exceeded the shelf life.
Three. Hygienic requirements for food processing
1, food processing places shall meet the following requirements:
Kitchen:
(1) The minimum usable area shall not be less than 8 square meters;
(2) dado made of ceramic tiles or other waterproof, moisture-proof and washable materials with a height exceeding 1.5m;
(3) Waterproof, hygroscopic and washable materials should be adopted, which have a certain slope and are easy to clean;
(four) there are sufficient lighting, ventilation, smoke exhaust devices and effective fly-proof, dust-proof, rat-proof, sewage discharge and garbage storage facilities that meet the health requirements.
Handling:
1, health requirements of processing personnel:
(1) Wash your hands with flowing clean water after handling food raw materials or before touching directly edible food;
(2) long nails, nail polish and wearing a ring;
(three) sneezing, coughing and other acts that hinder food hygiene;
(4) Smoking in food processing and sales places;
(5) Personnel should wear clean work clothes; Kitchen operators should wear clean work clothes and hats, clean their hair and put it in the hat.
2, processing personnel must carefully check the food to be processed and its raw materials, found that the raw materials have corruption or other sensory properties abnormal, shall not be processed or used.
3, all kinds of food raw materials must be washed before use, vegetables should be washed with meat and aquatic products; Eggs should be cleaned and disinfected before use.
4. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets and rags, must be clearly marked, used separately, stored in a fixed place, washed after use and kept clean;
5. Foods that need to be cooked and processed should be cooked thoroughly, and the central temperature should not be lower than 70 degrees; Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.
6. Foods that need to be preserved for a long time (more than 2 hours) from cooking to eating should be preserved at a temperature higher than 60 degrees or lower than 10 degrees; Cooked products that need to be refrigerated should be refrigerated after cooling. All cooked products separated from dinner or overnight must be fully reheated before eating.
7. The use of food additives shall conform to the national hygiene standards and relevant regulations.
8, cream raw materials should be kept at low temperature; Pastry products containing milk and eggs should be stored and sold at a temperature below 10 or above 60 degrees.
Fourth, tableware hygiene.
1, tableware must be washed and disinfected before use, which meets the relevant national hygiene standards. Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited.
2, washing tableware must have a special pool, and shall not be mixed with washing vegetables, washing meat and other pools. Detergents and disinfectants used for tableware cleaning and disinfection must meet the hygiene standards and requirements of detergents and disinfectants used for food.
3. Disinfected tableware must be stored in a special tableware cleaning cabinet. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware washing cabinets should be cleaned regularly and kept clean.
Verb (abbreviation of verb) Hygienic requirements for restaurant service and take-away food
1. The dining room should be kept clean and tidy, and the floor should not be cleaned after the tableware is set or when customers eat. If the tableware is left over the meal time, it should be recycled and cleaned.
2. When it is found or told by customers that the food provided has abnormal sensory properties or suspicious deterioration, the restaurant service personnel shall immediately replace the food and notify the relevant food preparation personnel. Catering personnel should immediately check the replaced food and similar food and make corresponding treatment to ensure the safety and hygiene of catering.
3. When selling directly imported food, special tools should be used to sort and transport the food. Special tools should be positioned and placed, and goods should be separated to prevent pollution.
4. Condiments for customers should meet the requirements of corresponding food hygiene standards.
5. The packaging and transportation of take-away food should meet the relevant hygiene requirements, and indicate the production time and shelf life. It is forbidden to sell and distribute foods that have expired or deteriorated.
Six, the other one
1, the meanings of the following terms are:
Catering industry: refers to the food production and operation industry that provides consumers with food (including drinks), consumption places and facilities through instant processing, commercial sales and service labor.
Kitchen: refers to the place where food is cut and cooked.
Cold dishes: also known as cold meat and cold dishes, refer to dishes that are simply made, cooked or salted and then put on a plate, which can be eaten without heating.
Cold dish room: refers to the operation room for processing and making cold dishes.
Raw materials: refers to all edible substances and materials used for further cooking and processing to make food.
Semi-finished products: refers to the raw materials of food that need further processing after preliminary or partial processing.
Finished product: refers to the food that can be eaten directly or to be sold after processing.
Refrigeration: the process of storing food at a lower temperature above freezing point for preservation and preservation. The temperature of refrigeration is generally between 0 ~ 10 degrees.
Freezing: refers to the storage process of keeping food or raw materials frozen below freezing point. The temperature used for freezing is generally between -20℃ and-1℃.
Central temperature: refers to the temperature of the central part of liquid food or food raw materials stored in blocks or containers; The central temperature can be measured with a central thermometer.
Health and safety management system of catering units
First, the catering industry must hold a valid health permit, timely inspection and replacement.
Second, employees should have regular health check-ups as required, receive regular health knowledge training and hold relevant certificates.
Three, employees must wear clean work clothes, masks, hats, insist on cleaning and disinfection once a day. Personal hygiene "four diligence". It is forbidden to wash clothes and things in the operation room.
Four, keep the indoor and outdoor environment clean, clean, without sundry, indoor floor clean, no oil, no smell, trash can stamped and timely removal.
Five, fly-proof, dust-proof and rat-proof facilities are complete, and there are no flies, rats and cockroaches indoors.
Six, all kinds of tools, containers, machinery positioning storage, clean in time after use, to achieve the true colors; All kinds of dust-proof cloth are clean and marked with positive and negative signs.
Seven, don't do cold meat food. Meat and protein food should be kept for 48 hours.
Eight, all kinds of food utensils should be cooked separately, with obvious signs. Caidun and chopping block should be cleaned and stored vertically. All sides should be clean, and things should see their true colors.
Nine, do not purchase, do not process rotten, spoiled, moldy, moth-eaten, adulterated, incompletely labeled and expired food. Purchasing food from formal channels is relatively fixed in stores.
Ten, must purchase and use food additives that meet the national hygiene standards.
Eleven, warehouse food storage classification shelves, partition off the ground, rat-proof, moisture-proof, not mixed. The storage method of refrigerated food is correct and hygienic. It is forbidden to store toxic substances and sundries.
Staff health examination and health knowledge training system
1. Employees in catering units must undergo health examination and health knowledge training. The administrative department of public health shall issue the Certificate of Health for Food Hygiene Practitioners and the Certificate of Knowledge Training for Food Hygiene Practitioners before taking up their posts.
Second, employees in catering units have an annual health check-up. Those who are found to have digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene must stop working in the canteen.
Three, catering employees should maintain good personal hygiene, abide by the "May 4th system" frequently take a bath, frequently change work clothes, frequently get a haircut, and frequently cut nails.
Four, catering unit employees should master the operating rules of this position, abide by the health system of this position.
5. Employees of catering units should actively participate in various health knowledge learning and training organized by the health department, the superior competent department and the unit, enhance health knowledge, master and understand various national and local health laws and regulations, and be a model of knowing and abiding by the law.
Restaurant access system
First, all the items purchased by the canteen must strictly go through the warehousing procedures and be signed by both parties.
2. The keeper (inspector) shall check the quality of purchased goods, count the quantity, and prevent the procurement and warehousing of inferior, deteriorated and expired foods.
Three, the staff (items) to check the food taken out, check the quantity, put an end to inferior, spoiled, expired food out of the library and eat.
Four, the keeper (inspector) and the purchaser (delivery personnel) are required to sign the receipt (invoice).
Five, strengthen the management of canteen warehouse, do a good job of fire prevention, theft prevention, moisture prevention, rat prevention and food poisoning prevention.
Six, reasonable arrangements for storage, to ensure the storage of food quantity, moderate inventory, strengthen inspection, put an end to all unsafe and wasteful phenomenon.
Food certification and procurement system
A, the buyer must pass the health examination, health knowledge training qualified rear can mount guard.
Two, the buyer must have a certain knowledge of identifying fake and shoddy food and its raw materials.
Three, the purchase of grain and raw materials should be planned.
Four, when purchasing, put forward quality requirements to suppliers, and check the quality of food.
Five, the procurement of meat, alcohol, beverages, dairy products, condiments, etc. , ask the supplier for the inspection certificate or inspection report of the same batch of products.
Six, the procurement of raw materials must be fresh and clean, in line with health standards and relevant regulations.
7. Do not buy: rotten, moldy, rancid, moth-eaten, toxic, harmful, unclean, adulterated, mixed with foreign bodies or other sensory properties abnormal food; Meat food, dairy products, condiments, alcohol, beverages, etc. No inspection certificate; Shaped packaged foods that have exceeded the shelf life and other foods that do not meet the food labeling requirements.
Eight, strict implementation of food and raw materials procurement and transportation system, to prevent food pollution.
Food and raw material acceptance system
First, the canteen has full-time or part-time food and raw material inspectors.
Two, acceptance of food and raw materials, do a good job in quantity, quality, toxic and harmful food treatment and other aspects of the record.
Three, check whether the purchased food raw materials have product certificate or quarantine inspection certificate, and make records.
Four, do not sign for spoiled, moldy, insect-borne, toxic, harmful, adulterated and expired food.
Five, the acceptance of food, raw materials can be handed over to the warehouse administrator.
Six, acceptance records should be properly kept for inspection.
Canteen warehouse storage system
A, warehouse keeper must go through health examination, health knowledge training after mount guard.
Two, the quantity, quality and import and export of food, transportation should be registered, first in first out. Food with signs of expiration or deterioration shall be reported in time and destroyed.
Three, packaged food according to the category, variety, shelf storage, listing marked food quality and purchase date; Commodity placement meets relevant requirements; Storage containers of bulk food should be stamped and marked with the name of the food.
Four, meat, eggs and other perishable foods in accordance with the provisions of cold storage or frozen preservation and maintain the specified temperature.
5. Food and non-food shall not be mixed, and personal belongings and other sundries shall not be stored in the warehouse.
6. Prevent rats, insects, flies and cockroaches from polluting food and raw materials.
Seven, warehouse often open the window ventilation, keep the room clean and tidy.
Eight, warehouse storage standardization. Warehouse managers must learn and master the knowledge of food preservation and commodities.
Hygienic requirements for hot dish cooking and pastry making in operating room
First, the staff must carefully check the food and food raw materials to be processed, and do not use raw materials that do not meet the hygiene standards. For dishes that can't be cooked completely by heating, we should choose carefully and strictly prevent pollution during the operation; Boil the semi-finished product twice and thoroughly.
Second, the use of food additives should meet the national hygiene standards; The seasoning dressing meets the hygiene requirements; Seasoning containers should be clean and sanitary, and should be covered in time after use.
Third, use special tools to taste food; Excess food should be properly kept; Bean products are refrigerated and should be heated thoroughly again before eating. Cooked food eaten every other meal and overnight must be fully heated before eating.
Four, canteen utensils and containers should be cooked separately, dedicated, disinfected before use, washed after use, positioned, cleaned and stored.
Five, fried food oil after repeated use, dark color, odor should be discarded.
Six, all kinds of food raw materials must be washed before use, vegetables and meat, aquatic products pool cleaning. Wash and disinfect eggs before use; Do not use spoiled scattered yellow eggs or damaged eggs. Meat, eggs, aquatic products and vegetables used as fillings should meet the hygiene requirements. The food to be processed should be put on the shelf off the ground.
Seven, do not use rice, flour, jam, fruit, soybean paste and other raw materials. Insect-borne, moldy, smelly and unclean.
Eight, surface fertilizer (base fertilizer) deterioration, mildew shall not continue to use; Smelly jars, pots and dim sum molds should be carefully cleaned and kept clean.
Nine, processing direct entrance pastry workbench, utensils, containers should be dedicated; Production personnel should wear clean work clothes, working caps and aprons; Wash your hands thoroughly before operation.
Tableware cleaning, disinfection and sanitation system
First, adhere to the four decontamination procedures of "slag removal, fine washing, clean water washing and high temperature disinfection of disinfection cabinet". Sensory examination should be light, clean, astringent and dry to meet the disinfection requirements.
Second, the spare tableware after disinfection is neat and orderly; The cabinet is dust-proof, free of sundries and grease.
Three, the sink should be dedicated, washed clean after use, no residue, oil, clean surface.
Four, the use of dishwashers, steam disinfection operations, items should be placed correctly and reasonably.
Five, waste should have a special container, no exposure, no backlog, no overflow.
Six, all kinds of pots and other large appliances should be dustproof with tarpaulin, and disinfection should be cooked with disinfectant or boiling water.
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Operating room hygiene system
First, the ground is clean and the doors and windows are clean.
Two, all kinds of cooking utensils, appliances, operating table neatly, raw and cooked separately.
Three, the finished product storage "four isolation" and should be clearly marked.
Fourth, tableware should be washed, washed, disinfected and cleaned.
Five, the stove is clean, the stove is cleaned in time, and it is required to see the true color and the iron is shiny.
Six, all mechanical work finished timely maintenance, wipe, and keep clean.
Seven, the refrigerator freezer personnel management, regular inspection, regular defrosting, raw and cooked separately, no smell in the cabinet.
Eight, lettuce on the shelf, first washed and then processed.
Nine, the pool is clean, and the vegetables and meat are washed in pools; The upper and lower sewers are unblocked, and the drainage ditch is free of garbage and odor.
X doors and windows should be fly-proof, dust-proof and rat-proof. Indoor ventilation, good light.
Emergency plan for food poisoning in school canteen
In order to maintain the life safety of teachers and students, ensure the smooth progress of teaching in colleges and universities and maintain social and political stability. According to the opinions of the Ministry of Education and the Ministry of Health on strengthening school health and epidemic prevention and food hygiene and safety, combined with the specific situation of canteen work, the following food safety emergency plan is formulated:
First, measures to prevent food poisoning
(a) improve the food poisoning reporting system.
College canteens and restaurants should conscientiously implement the spirit of the Ministry of Health's "Food Hygiene" and "Measures for Handling Food Poisoning Accidents" and take timely preventive measures.
(two) extensive publicity and education on the prevention of food poisoning.
Carry out extensive and in-depth publicity on food poisoning prevention, make full use of radio, television, newspapers, blackboard newspapers, posters, physical specimens and other forms to publicize and popularize relevant health knowledge, improve the health management level of food practitioners, teachers and students, and reduce the occurrence of food poisoning.
(3) Preventive measures for bacterial food poisoning
(1) Preventing food from being contaminated by bacteria: School canteens should strengthen the hygienic management of food, especially animal food such as meat, fish and milk, to prevent pollution during production, processing and sales. Food must be kept at low temperature and sold with special tools. Food practitioners should pay attention to personal hygiene, have regular physical examinations, and find sick or disabled people who are not suitable for food work, and should change jobs in time.
(2) The measures to control bacterial pollution and growth and reproduction are mainly low-temperature preservation. Store food according to the hygienic requirements of low-temperature storage to prevent food from rotting and deteriorating.
(3) Kill pathogenic bacteria. The main measure to kill pathogenic bacteria is high temperature sterilization. When the deep temperature of meat food reaches 80 degrees, Salmonella can be completely killed after 12 minutes. Cooked food and leftovers separated from meals must be fully heated before they can be sold or eaten.
(4) Prevention of chemical food poisoning
(1) Some chemicals are similar in shape to edible flour, such as alkali, starch and salt. , so it is often misused and eaten by mistake, leading to poisoning. Therefore, it is necessary to strengthen the management of toxic substances, strictly implement the storage and collection system, and it is strictly forbidden to take toxic chemicals home for use.
(2) Strengthen the management and use of pesticides. Pesticides should be put in a special warehouse, not in the same warehouse as food to prevent food pollution. And strictly abide by the relevant provisions on the use of pesticides.
(3) Containers for packaging or containing toxic chemicals shall not be used for packaging or containing food.
(5) Preventive measures for toxic animal and plant poisoning
Poisonous animals and plants are often similar to some edible foods. If people eat them by mistake without recognizing them, it will cause poisoning, such as poisonous mushrooms and wild fruits. Therefore, it is necessary to strengthen publicity, improve the ability to identify toxic or non-toxic animals and plants, and prevent eating by mistake. Unrecognized toxic animals and plants must be identified by relevant departments to confirm that they are non-toxic.
Second, the handling of food poisoning
(1) notification
In case of food poisoning accident, immediately notify the health center to prepare for rescue and report to the relevant leaders of the college. If the accident is serious, report to the hospital emergency number 120.
(2) Emergency treatment
1, health center: call a doctor for emergency rescue work;
2. Logistics Department (office): responsible for vehicle dispatching and sending seriously ill patients to the hospital for rescue;
3. Security office: protect the site, organize accident investigation and handle temporary emergency tasks.
(III) Cause investigation
1, protect the site, and sample and seal suspicious food or toxic food;
2, food samples and field samples sent to the epidemic prevention department for technical appraisal;
3. Analyze the causes, make a comprehensive analysis according to the on-site investigation and technical appraisal, determine the cause of the accident, and draw lessons.
(4) Report on the situation
According to the size of the accident, report it to the higher authorities in time and report it to the hospital office.