Hygienic management system of catering industry \x0d\ 1. Health management system \x0d\ 1. Restaurant operators must obtain a hygiene license before they can apply 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. \x0d\2, catering operators must establish and improve the health management system, equipped with full-time or part-time food hygiene management personnel. \x0d\ 3。 Catering operators shall, in accordance with the relevant provisions of the Food Hygiene Law, do a good job in the health examination and training of employees. \x0d\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. \x0d\5。 Various protective facilities and equipment for food processing, storage, sale and display, as well as tools for transporting food, shall be maintained regularly; 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. \x0d\6。 When restaurant operators find food poisoning or suspected food poisoning accidents, they must immediately report to the administrative department of health, keep the food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and site, and actively cooperate with the administrative department of health to carry out the investigation and handling of food poisoning accidents. \x0d\ II。 Food procurement and storage \x0d\ 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: \x0d\( 1) foods that are toxic, harmful, rotten, rancid, moldy, moth-eaten, unclean, mixed with foreign objects or have other abnormal sensory properties; \x0d\(2) Meat food without inspection certificate; \x0d\(3) stereotyped packaged foods that have exceeded the shelf life and other foods that do not meet the food labeling requirements; \x0d\(4) Food provided by food producers and operators without hygiene license. \x0d\2。 The tools for transporting food should be kept clean, and the transportation of frozen food should be equipped with necessary heat preservation equipment. \x0d\3。 Places and equipment for storing food should be kept clean, free from mildew, rat marks, flies and cockroaches; The warehouse should be well ventilated. It is forbidden to store toxic and harmful substances and personal belongings. \x0d\4。 Food that has deteriorated or exceeded its shelf life shall be classified, shelved, off the ground and stored regularly. \x0d\ III。 Hygienic requirements for food processing \x0d\ 1. Food processing sites shall meet the following requirements: \x0d\ Kitchen: \x0d\( 1) The minimum usable area shall not be less than 8 square meters; \x0d\(2) dado made of ceramic tiles or other waterproof, moisture-proof and washable materials whose height exceeds 1.5m; \x0d\(3) Waterproof, moisture-absorbing and washable materials should be used, which have a certain slope and are easy to clean; \x0d\(4) There are adequate lighting, ventilation and smoke exhaust devices, and effective fly-proof, dust-proof, rat-proof, sewage discharge and garbage storage facilities, which meet the hygiene requirements. \x0d\ being processed: \x0d\ 1. Hygienic requirements for processing personnel: \x0d\( 1) Wash hands with flowing clean water after handling food raw materials or before touching food directly eaten; \x0d\(2) Long nails, nail polish and ring; \x0d\(3) sneezing, coughing and other behaviors that hinder food hygiene; \x0d\(4) Smoking in food processing and sales places; \x0d\(5) Personnel shall wear clean work clothes; Kitchen operators should wear clean work clothes and hats, clean their hair and put it in the hat. \x0d\ 2。 Processors must carefully check the food to be processed and its raw materials. If it is found that the raw materials are deteriorated or other sensory properties are abnormal, it shall not be processed or used. \x0d\ 3。 All kinds of food raw materials must be washed before use, and vegetables should be washed separately from meat and aquatic products; Eggs should be cleaned and disinfected before use. \x0d\4。 Tools and containers such as knives, piers, plates, barrels, basins, baskets and rags used for raw materials, semi-finished products and finished products must be clearly marked, used separately, stored in a fixed place, washed after use and kept clean; \x0d\ 5。 Foods that need to be cooked and processed should be cooked, 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. \x0d\ 6。 For foods that need to be stored for a long time (more than 2 hours) after cooking, the storage temperature should be 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. \x0d\ 7。 The use of food additives shall conform to the national hygiene standards and relevant regulations. \x0d\ 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. \x0d\ IV。 Tableware hygiene \x0d\ 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. \x0d\ 2。 There must be a special tableware washing pool, which shall not be mixed with other vegetable washing and meat washing pools. Detergents and disinfectants used for tableware cleaning and disinfection must meet the hygiene standards and requirements of detergents and disinfectants used for food. \x0d\ 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. \ x0d \ v. Hygienic requirements for restaurant service and take-away food \x0d\ 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 has not been used after meals, it should be recycled and cleaned. \x0d\ 2。 When it is found or told by customers that the food provided does have abnormal sensory properties or suspicious deterioration, the restaurant service personnel should 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. \x0d\ 3。 When selling directly imported food, special tools should be used to sort and transport food. Special tools should be positioned and placed, and goods should be separated to prevent pollution. \x0d\ 4。 The condiments provided by customers should meet the requirements of the corresponding food hygiene standards. \x0d\ 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. \x0d\ VI。 Other \x0d\ 1. The meaning of the following terms: \x0d\ catering industry: refers to the food production and operation industry that provides consumers with food (including drinks), consumption places and facilities by means of instant processing, commercial sales and service labor. \x0d\ Kitchen: refers to the place where food is cut and cooked. \x0d\ Cold dishes: also known as chilled meat and cold dishes, refer to dishes that are simply prepared, cooked or salted, put into a plate and generally eaten without heating. \x0d\ Cold dish room: refers to the operation room for processing and making cold dishes. \x0d\ raw materials: refers to all edible substances and materials used for further cooking and processing to make food. \x0d\ semi-finished products: refers to food raw materials that need further processing after preliminary or partial processing. \x0d\ Finished product: refers to the food that can be eaten directly after processing or selling. \x0d\ cold storage: refers to the process of storing food at a lower temperature above freezing point for preservation and antisepsis. The temperature of cold storage is generally between 0 ~ 10 degrees. \x0d\ freezing: refers to the storage process of keeping food or raw materials below the freezing temperature, which is usually between -20℃ and-1℃. \x0d\ Center temperature: refers to the center temperature of liquid food or food raw materials stored in blocks or containers; The central temperature can be measured with a central thermometer. \x0d\ Hygiene and safety management system of catering units \x0d\ 1. The catering industry must hold a valid hygiene license, which should be inspected and replaced in time when it expires. \x0d\ II。 Employees should carry out health examination on time as required, receive regular health knowledge training and hold relevant certificates. \x0d\ III。 Employees must wear clean work clothes, masks and hair caps when going to work, and insist on cleaning and disinfection once a day. Personal hygiene "four diligence". It is forbidden to wash clothes and things in the operation room. \x0d\ IV。 Keep the indoor and outdoor environment clean and free of sundries, and the indoor floor is clean and free of oil pollution and odor. Cover the trash can and remove it in time. \x0d\ 5。 The facilities for preventing flies, dust and rats are complete, and there are no flies, rats and cockroaches indoors. \x0d\ VI。 All kinds of tools, containers and machinery should be stored in a fixed position, and cleaned in time after use to achieve their true colors; All kinds of dust-proof cloth are clean and marked with positive and negative signs. \x0d\ VII。 Don't cook cold meat. Meat and protein food should be kept for 48 hours. \x0d\ VIII。 All kinds of food utensils should be cooked separately and clearly marked. Caidun and chopping block should be cleaned and stored vertically. All sides should be clean, and things should see their true colors. \x0d\ IX。 Do not buy or process spoiled, spoiled, moldy, moth-eaten, adulterated, incompletely labeled and expired foods. Purchasing food from formal channels is relatively fixed in stores. \ x0d \ X. Food additives that meet the national hygiene standards must be purchased and used. \x0d\ XI。 The food in the warehouse should be put on the shelves by classification, and the partition wall should be off the ground to prevent rats and moisture, and should not be mixed. The storage method of refrigerated food is correct and hygienic. It is forbidden to store toxic substances and sundries. \x0d\ employee health examination and health knowledge training system \x0d\ 1. Employees in catering units must carry out health examination and health knowledge training. The administrative department of health shall issue a "health certificate for food hygiene practitioners" and a "knowledge training certificate for food hygiene practitioners" before taking up their posts. \x0d\ II。 Employees of catering units shall have a physical examination once a year. If they find that they are suffering from 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, they must stop working in the canteen. \x0d\ III。 Employees in catering units should maintain good personal hygiene, observe the May 4th Movement, take a bath frequently, change their work clothes frequently, have their hair cut frequently and cut their nails frequently. \x0d\ IV。 Employees of catering units should be familiar with the operating procedures of this post and abide by the health system of this post. \x0d\ 5。 Employees in 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. \x0d\ restaurant storage system \x0d\ 1. All items purchased by the restaurant must go through strict warehousing and warehousing procedures and be signed by both parties. \x0d\ II。 The keeper (inspector) shall check the quality of purchased products and count the quantity to prevent the purchase and storage of inferior, deteriorated and expired foods. \x0d\ III。 Check the food taken out by the staff (picker) and count the quantity to prevent inferior, deteriorated and expired food from being eaten out of the warehouse. \x0d\ IV。 Both the keeper (inspector) and the buyer (delivery person) should sign the receipt (invoice). \x0d\ 5。 Strengthen the management of canteen warehouse, and do a good job in fire prevention, theft prevention, moisture prevention, rat prevention and food poisoning prevention. \x0d\ VI。 Reasonably arrange the quantity of food in and out of the warehouse, moderately maintain inventory, strengthen inspection, and put an end to all unsafe and wasteful phenomena. \x0d\ \x0d\ food certification and procurement system \x0d\ 1. Buyers must pass health examination and health knowledge training before they can take up their posts. \x0d\ II. Buyers must have certain knowledge of identifying fake and shoddy food and raw materials. \x0d\ III。 Plan to buy food and raw materials. \x0d\ IV。 When purchasing, put forward quality requirements to suppliers and check food quality. \ x0d \ v. When buying meat, alcohol, beverages, dairy products, condiments, etc. , ask the supplier for the inspection certificate or report of the same batch of products. \x0d\ VI。 The purchased raw materials must be fresh and clean, and meet the hygiene standards and relevant regulations. \x0d\ VII。 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. \x0d\ VIII。 Strictly implement the system of purchasing and transporting food and raw materials to prevent food pollution. \x0d\ food and raw material acceptance system \ x0d \ x0d \ 1. The canteen should have full-time or part-time food and raw material inspectors. \x0d\ II。 Check and accept food and raw materials, and make records on quantity, quality and disposal of toxic and harmful food. \x0d\ III。 Check whether the purchased food raw materials have product certificate or quarantine inspection certificate, and make records. \x0d\ IV。 Do not sign for spoiled, moldy, insect-borne, toxic, harmful, adulterated and expired food. \x0d\ 5。 Only qualified food and raw materials can be handed over to the warehouse keeper. \x0d\ VI。 Acceptance records shall be properly kept for inspection. \x0d\ canteen warehouse storage system \x0d\ 1. Warehouse keepers must pass health examination and health knowledge training before they can take up their posts. \x0d\ 2。 The quantity, quality, import and delivery of food should be registered, first in first out. Food with signs of expiration or deterioration shall be reported in time and destroyed. \x0d\ III。 Packaged foods should be put on shelves according to categories and varieties, and the food quality and purchase date should be indicated on the list; Commodity placement meets relevant requirements; Storage containers of bulk food should be stamped and marked with the name of the food. \x0d\ IV。 Perishable foods such as meat and eggs should be refrigerated or frozen in accordance with regulations and kept at a specified temperature. \x0d\ 5。 Food and non-food shall not be mixed, and personal belongings and other sundries shall not be stored in the warehouse. \x0d\ VI。 Prevent rats, insects, flies and cockroaches from polluting food and raw materials. \x0d\ VII。 The warehouse often opens windows for ventilation to keep it clean and tidy. \x0d\ VIII。 Standardization of warehouse storage. Warehouse managers must learn and master the knowledge of food preservation and commodities. \x0d\ Hygienic requirements for cooking hot dishes and making cakes in operating room \x0d\ 1. 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. \x0d\ II. The use of food additives shall conform to 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. \x0d\ 3。 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. \x0d\ IV。 The utensils and containers in the canteen should be cooked separately, used exclusively, disinfected before use, washed after use, positioned and kept clean. \x0d\ 5。 After frying oil is used many times, the oil with dark color and peculiar smell should be discarded. \x0d\ VI。 All kinds of food raw materials must be washed before use, and vegetables, meat and aquatic products should be washed separately. 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. \x0d\ VII。 Do not use rice, flour, jam, fruit, soybean paste and other raw materials. Insect-borne, moldy, smelly and unclean. \x0d\ VIII。 The surface fertilizer (base material) shall not be used again if it is deteriorated and moldy; Smelly jars, pots and dim sum molds should be carefully cleaned and kept clean. \x0d\ IX。 Worktables, utensils and containers for processing directly imported cakes should be dedicated; Production personnel should wear clean work clothes, working caps and aprons; Wash your hands thoroughly before operation. \x0d\ tableware cleaning and disinfection system \x0d\ 1. Adhere to the four decontamination procedures of "slag removal, fine washing, clean water washing and high temperature disinfection in disinfection cabinet". Sensory examination should be light, clean, astringent and dry to meet the disinfection requirements. \x0d\ Second, the sterilized spare tableware is neat and orderly; The cabinet is dust-proof, free of sundries and grease. \x0d\ Third, the sink should be dedicated, washed clean after use, with no residue and grease and a clean surface. \x0d\ IV。 Dishwasher and steam are used for disinfection, and articles are placed correctly and reasonably. \x0d\ 5。 Wastes shall be stored in special containers, and shall not be exposed, overstocked or overflowed. \x0d\ VI。 All kinds of pots and other large appliances should be dustproof with tarpaulin and disinfected with disinfectant or boiling water. \x0d\ Return to \x0d\ Operating Room Health System \ x0d \ x0d \ 1. Clean floors, doors and windows. \x0d\ Second, all kinds of cookers, utensils and consoles should be placed neatly, and raw and cooked should be separated. \x0d\ III。 Finished products should be stored in "four isolation" and clearly marked. \x0d\ IV。 Tableware should be washed, washed, disinfected and washed. \x0d\ 5。 Clean the stove and clean the cooker in time. Ask to see the true face, and you need to be hard while the iron is hot. \x0d\ VI。 After work, all machinery should be maintained, wiped and kept clean in time. \x0d\ VII。 Refrigerators and freezers should be managed by special personnel, checked regularly and defrosted regularly. Store raw and cooked separately, and there is no odor in the refrigerator. \x0d\ VIII。 Lettuce is put on the shelves, washed first and then processed. \x0d\ IX。 Wash the pool, and wash the vegetables and meat separately; The upper and lower sewers are unblocked, and the drainage ditch is free of garbage and odor. \ x0d \ X. Doors and windows shall be protected against flies, dust and rats. Indoor ventilation, good light. \x0d\ \x0d\ \x0d\ Emergency plan for food poisoning incidents in school canteens \x0d\ In order to safeguard the life safety of teachers and students, ensure the smooth progress of college teaching and maintain social and political stability. According to the Opinions of the Ministry of Education and the Ministry of Health on Strengthening School Hygiene and Epidemic Prevention and Food Hygiene and Safety, combined with the specific situation of canteen work, the following food safety emergency plan is formulated: \x0d\ 1. Measures to prevent food poisoning \x0d\ (1) Improve the food poisoning reporting system \x0d\ College canteens and restaurants should conscientiously implement the spirit of food hygiene of the Ministry of Health and the Measures for Handling Food Poisoning Accidents. \x0d\ (II) Carry out extensive publicity and education on food poisoning prevention \x0d\ Carry out extensive and in-depth publicity on food poisoning prevention, and make full use of radio, television, newspapers, blackboard newspapers, posters and physical specimens 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. \x0d\ (III) Preventive measures for bacterial food poisoning \x0d\( 1) Preventing food from being contaminated by bacteria: School canteens should strengthen food hygiene management, especially animal foods 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. \x0d\(2) The measures to control bacterial pollution, 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. \x0d\(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. \x0d\ (4) Prevention of chemical food poisoning \x0d\( 1) Some chemicals are similar in shape to edible flour 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. \x0d\(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. \x0d\(3) Containers for packaging or containing toxic chemicals shall not be used for packaging or containing food. \x0d\ (5) Preventive measures for toxic animals and plants poisoning \x0d\ Toxic 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. \x0d\ II。 Handling of food poisoning \x0d\ (1) Notice \x0d\ If a food poisoning accident is found, immediately notify the health center to make emergency preparations and report to the relevant leaders of the college. If the accident is serious, report to the hospital emergency number 120. \x0d\ (2) Emergency \x0d\ 1. Health center: call the doctor for emergency rescue work; \x0d\ 2。 Logistics department (office): responsible for dispatching vehicles and sending seriously ill patients to the hospital for rescue; \x0d\ 3。 Security department: protect the site, organize accident investigation and handle temporary emergency tasks. \x0d\ (3) Cause investigation \x0d\ 1. Protect the site, sample and seal suspicious or toxic food; \x0d\ 2。 Send the food with samples and the samples extracted on the spot to the epidemic prevention department for technical appraisal; \x0d\ 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. \x0d\ (4) Report \x0d\ According to the size of the accident, report it to the superior in time, and report it uniformly by the hospital office.