Health management system for food employees;
First of all, canteen staff and managers must master the basic requirements of food hygiene. Have a certain understanding of food hygiene and food hygiene related laws and regulations.
Second, the canteen employees must have a health check every year, and the new and temporary canteen employees must have a health check first and obtain a health certificate before they can participate in the post operation.
Three, who suffer from dysentery, typhoid fever, viral hepatitis and other digestive diseases; Active tuberculosis, suppurative or exudative dermatosis and other diseases that hinder food hygiene shall not engage in direct contact with imported food.
4. When employees suffer from diseases such as cough, diarrhea and fever that hinder food hygiene, they should leave their jobs immediately, and they can only be re-employed after finding out the reasons, eliminating the diseases or curing them.
Five, employees must have good hygiene habits, and do:
(1) Wash hands with soap and running water before work, after handling food raw materials and after defecation; In China, you should disinfect your hands before touching direct food.
(2) Wear clean work clothes and work hats, and put your hair in the hat;
(3) Don't grow long nails, apply nail polish or wear a ring to process food.
(4) Smoking is not allowed in food processing and sales places.
Six, the relevant departments of the school are responsible for the health knowledge training of employees.
Seven, employees must carry out food hygiene knowledge training, and pass the examination before taking up their posts; The assessment results will be recorded in employees' personal files as one of the basis for salary promotion and recognition of advanced technology.
Eight, the department responsible for training should establish a complete training file.