First, the school canteen hygiene requirements
Hygienic requirements for raw material procurement
1. Make sure that the food business operator holds a valid food hygiene license and visually inspect the food hygiene quality. It is forbidden to purchase foods that are rotten, rancid, unclean, have foreign bodies or have other abnormal sensory properties, or meat and its products that have not been inspected or failed to pass the inspection, or packaged foods that have exceeded the shelf life and have incomplete labels.
2. Purchase vouchers such as invoices should be obtained when purchasing, and purchase records should be kept for traceability. Those who buy food in bulk from food production units or wholesale markets shall also obtain food hygiene licenses and inspection and quarantine certificates.
3. Check before warehousing and register after warehousing.
4, a relatively fixed grain purchasing unit, and signed a letter of responsibility for quality assurance with grain producers and operators to ensure the quality of supply.
Hygienic requirements for food storage
1. Places and devices for storing food shall be kept clean, free from mildew spots, rat tracks, flies and cockroaches, and toxic and harmful articles such as rodenticide, insecticide and disinfectant and personal daily necessities shall not be stored.
2, food should be classified, shelves, partitions from the ground 30 cm advisable, storage is not less than 20 cm.
3. Regularly check the food in stock, follow the principle of first in first out and perishable first out, use fresh raw materials and accessories as soon as possible, and remove spoiled and expired food in time.
3. The temperature of refrigerated and frozen food should meet the requirements of refrigerated and frozen temperature ranges respectively:
(1) Raw materials, semi-finished products and finished products of food cold storage and freezer should be strictly separated, and they should not be stored in the same freezer. Cold storage and freezer should be clearly marked;
(2) When food is stored in cold storage and freezer, plant food, animal food and aquatic products should be classified and placed;
(3) When food is stored in the cold storage or freezer, in order to ensure that the temperature of the food center meets the temperature requirements of the cold storage or freezing, food shall not be piled up or squeezed for storage;
⑷ The refrigerator used to store food should be defrosted, cleaned and maintained regularly, so as to ensure that the refrigeration and freezing temperatures meet the requirements and keep it hygienic.
Hygienic requirements for rough machining and cutting
1. Before processing, carefully check the food to be processed. If there are signs of corruption or other abnormal sensory properties, it shall not be processed and used.
2, all kinds of food raw materials should be washed before use, animal food, plant food should be washed in the pool, eggs should be cleaned before use, disinfection when necessary.
3. Perishable foods should be stored at room temperature for as short a time as possible, and should be used or refrigerated in time after processing.
4, cut with good semi-finished products should avoid pollution, stored separately from raw materials, and classified according to the nature of storage, and should be used within the specified time.
Hygienic requirements for cooking and processing
1, cold dishes are strictly prohibited in primary and secondary schools and kindergarten canteens.
2. Before cooking, carefully check the food to be processed. Cooking is not allowed if deterioration or other sensory characteristics are found abnormal.
3. Recycled food, including auxiliary materials, shall not be sold again after cooking.
4. The food that needs to be cooked and processed should be cooked thoroughly.
5. Processed finished products should be stored separately from semi-finished products and raw materials.
6. Cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration.
5. Food hygiene requirements
1, wash your hands before meals, and don't take food directly with your hands.
2, for food personnel should carefully check the supply of food, found that there are abnormal sensory properties, shall not be supplied.
3. Pay attention to fly prevention and dust prevention to avoid food pollution.
4. Foods that need to be stored for more than 2 hours after cooking and before eating should be stored at a temperature higher than 60℃ or lower than 10℃.
Hygienic requirements for food reheating
1. Cooked food that does not have proper storage conditions and is stored at a temperature higher than 10℃ and lower than 60℃ for more than 2 hours should be fully heated when used again, and the food should be confirmed not to deteriorate before heating.
2, frozen cooked food should be completely thawed and fully heated before eating.
Requirements for the use of food additives
1, food additives should be purchased by special personnel, kept by special personnel, collected by special personnel, registered by special personnel and stored in counters.
2, the use of food additives should meet the following basic requirements:
1 should not cause any health hazard to human body;
2. Food corruption should not be concealed;
Do not cover up the quality defects of food itself or in the process of processing or use food additives to dope, adulterate or forge;
The nutritional value of food itself should not be reduced;
3. Do not use non-edible substances or excessive use of food additives.
Requirements for retention of food samples
Food samples should be stored in sealed special containers after cleaning and disinfection according to varieties, and placed in special refrigeration facilities, and kept under refrigeration conditions for more than 48 hours. The sample retention amount of each variety shall be no less than 100g, and the name, sample retention amount, sample retention time, sample retention personnel and auditors shall be recorded.
Hygienic requirements for tableware
1, tableware should be cleaned in time, stored in place and kept clean after use.
2, direct contact with food utensils should be washed and disinfected before use.
3, should regularly check whether disinfection devices and facilities are in good condition.
4. Disposable tableware shall not be reused.
5. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the clean cabinet.
Health requirements of employees
1. Employees shall have health check-ups at least once a year, and receive temporary check-ups when necessary. They can only take up their posts after obtaining a health certificate.
2, employees should regularly carry out food hygiene and safety knowledge training, qualified rear can mount guard.
3, employees should maintain good personal hygiene, operation should wear clean work clothes, hair shall not be exposed, shall not leave long nails, nail polish, wearing accessories.
4. Wash your hands before starting work, before handling food, after going to the toilet, after handling raw food, after handling animals or waste, after handling unclean utensils or tableware, after coughing, sneezing or blowing your nose.
5. Personal belongings are not allowed to be brought into the food processing zone. Smoking, eating and other behaviors that may pollute food are not allowed in the food handling area.
Second, students' personal food hygiene requirements
1, pay attention to personal hygiene and form a good habit of washing hands before and after meals.
2. Don't put food in unclean containers. Wash and disinfect used tableware. Don't litter to prevent mosquitoes and flies from breeding.
3. When buying food, pay attention to whether the food packaging has the manufacturer, the production date, whether it exceeds the shelf life, whether the food raw materials and nutrients are marked, whether there is a QS logo, and do not buy the "three noes" products.
4. When opening the packaged food, check whether the food has proper sensory characteristics. Do not eat foods that are spoiled, rancid, moldy, moth-eaten, unclean, mixed with foreign bodies or other sensory properties. If protein food is sticky, oily food tastes bad, carbohydrates taste fermented, or drinks have abnormal sediments, you can't eat them.
Don't eat in unlicensed vendors around the campus, don't drink raw water, drink less cold drinks and eat less frozen food.
6, eat more fresh fruits and vegetables, including protein high food, eat less fried food.
7. Keep the room clean and ventilated.
Three, the prevention of common food poisoning
Prevention of bacterial food poisoning
Measures should be taken to prevent bacterial food poisoning from three aspects: preventing food from being contaminated by bacteria, controlling bacterial reproduction and killing pathogenic bacteria;
1, to avoid pollution. That is to avoid the pollution of cooked food by various pathogenic bacteria. For example, avoid contact between raw food and cooked food, wash your hands frequently, disinfect your hands when contacting direct food, keep the food processing and operation place clean, and avoid contact between insects, mice and other animals.
2. Control the temperature. In other words, control the appropriate temperature to ensure the killing of microorganisms in food or prevent the growth and reproduction of microorganisms. For example, heating food should make the central temperature reach above 70℃; When storing cooked food, keep warm in time to keep the food temperature above 60℃, or refrigerate in time to keep the temperature below 10℃.
3. control time. That is, to shorten the storage time of food as much as possible, and not to give microorganisms a chance to grow and reproduce. For example, cooked food should be eaten as soon as possible; Food raw materials should be used up as soon as possible.
4. Cleaning and disinfection. This is the main measure to prevent food pollution. All items that come into contact with food should be cleaned, and all items that come into direct contact with food should be disinfected on the basis of cleaning; Some raw vegetables and fruits should also be cleaned and disinfected.
5. Control processing capacity. The processing capacity of food should be consistent with the processing conditions. When the processing capacity of food exceeds the bearing capacity of processing places and equipment, it is difficult to process it according to the hygienic requirements, which is easy to cause food pollution and food poisoning.
Prevention of Common Chemical Food Poisoning
1, food poisoning caused by pesticides. When vegetables are roughly processed, they are soaked in food detergent solution for 30 minutes, then rinsed, scalded for 1 minute and then cooked, which can effectively remove most pesticides on the surface of vegetables.
2. Food poisoning caused by soybean milk. After the raw soybean milk is cooked, remove the upwelling foam and cook it with slow fire for about 5 minutes, which can completely decompose and destroy the trypsin inhibitor. It should be noted that when soybean milk is heated to 80℃, many bubbles will float up and appear "false boiling".
3. Food poisoning caused by mung beans. When cooking, put the green beans in boiling water and cook for 10 minutes before frying.
4. Food poisoning caused by nitrite. Strengthen the storage of nitrite to avoid the misuse of salt; When there are pickled meat products, the nitrite used shall not exceed the * * * provisions of the Hygienic Standard for the Use of Food Additives GB2760.