1. Wear clean work clothes and working cap, and your hair shall not be exposed. No smoking.

2. Keep your hands clean during the operation and wash your hands before the operation. When handling direct food, hands should be disinfected.

3. Employees dealing in direct food should wash their hands under the following circumstances: before starting work; Before handling food; After going to the toilet; After processing raw food; After handling contaminated equipment or tableware; After coughing, sneezing or blowing your nose; After handling animals or wastes; After touching ears, nose, hair, mouth or other parts of the body; After engaging in other activities that may pollute your hands.

Second, the environmental sanitation requirements

1. Clean the floor and countertops in time after work every day, leaving no dead ends. Conditionally do special cleaning.

2. Steam-generating rooms should have good exhaust devices and be used normally to prevent food pollution caused by moldy walls and roofs, falling off and dripping water.

3. Garbage disposal

4. All kinds of garbage, such as garbage generated in the kitchen, waste or food left in tableware, should be stored in a dustbin with a cover and removed in time.

5, waste water pool, open ditch food residue should be centralized cleaning.

6, fly and mouse prevention

(1) Eliminate indoor and outdoor breeding conditions, properly store and remove garbage in time, and pay special attention to cleaning dead corners.

(2) Ensure that the fly and dust prevention facilities are in good condition. All kinds of food are stored in closed containers.

(3) When using pesticides, special attention must be paid to prevent food from being contaminated. Food should be taken out and put in the refrigerator or other hidden places. The killed insects should be cleaned up in time to prevent them from being mixed into food.

Third, the procurement hygiene requirements

1, should go to supermarkets, large farmers' markets and other standardized places to buy, especially to prevent the purchase of meat and its products that have not passed the veterinary hygiene inspection or inspection, as well as soy products produced by unlicensed underground processing workshops. Pay attention to whether there are health permits, meat quarantine seals, Shanghai bean products delivery notes, Shanghai cooked food delivery notes and other documents when purchasing.

2. When purchasing food raw materials, try to obtain purchase vouchers and make purchase records to prevent food-borne diseases from being investigated and claimed. Purchase vouchers include invoices, receipts or other vouchers.

Storage hygiene requirements

3, food storage places should be clean, shall not be exposed to toxic and harmful substances, and shall not be stored in the same place with personal daily necessities.

Put it on. The place where food is stored should be ventilated and moisture-proof, and food should be stored away from walls and the ground.

Put, toxic and harmful substances shall not be stored in the same place.

4. Refrigerate and freeze according to the required temperature, and store raw and cooked separately.

Four, rough machining and cutting hygiene requirements

1, carefully check the food to be processed before processing. If there are signs of spoilage or other sensory properties are abnormal, it shall not be processed and used.

2, all kinds of food raw materials should be washed before use, meat products, vegetables, aquatic products pool cleaning.

3. Perishable foods should be stored at room temperature as short 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 should be classified according to the nature of storage.

5, cut with good food should be in accordance with the processing operation procedures, used within the specified time. Containers containing food should not be placed directly on the ground to prevent food contamination.

6, processing containers, tools should be used separately and clearly marked.

Five, cooking hygiene requirements

1. Before cooking, carefully check the food to be processed. If deterioration or other sensory abnormalities are found, cooking is not allowed.

2. Recycled food shall not be supplied again after cooking.

3. Foods that need to be cooked and processed should be cooked, and the temperature of the food center should not be low during processing.

At 70 degrees.

4. Processed finished products should be stored separately from semi-finished products and raw materials.

5. Cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration.

Six, dim sum processing hygiene requirements

1. Before processing, all kinds of food accessories should be carefully checked. If deterioration or other abnormal sensory properties are found, they shall not be processed.

Unused snack fillings and semi-finished snacks should be stored in the freezer and used within the specified storage period.

3. Cream raw materials should be kept at low temperature. Snacks containing milk and eggs with high moisture content should be stored at a temperature below 10 or above 60 degrees.

Seven, food preparation and food hygiene requirements

1, the operator shall carefully check the food supplied, and if it is found that there are abnormal sensory properties, it shall not be supplied.

2. Avoid food contamination during operation.

3, should be eaten as soon as possible after cooking, shall not exceed 2 hours.

The temperature in the tea room should be kept below 25 degrees.

Eight, tableware hygiene requirements

1, tableware should be cleaned and disinfected before use, stored in a fixed place and kept clean.

2. Tableware should be stored in a sealed cleaning cabinet, which should be disinfected before use.

3. Disinfected tableware and unsterilized tableware should be stored separately.

4, tableware disinfection is easy to use the method of boiling disinfection. When using chemical disinfection, attention should be paid to the preparation concentration and soaking time of disinfectant.

Nine, disinfection methods

1, and keep it for more than 2 minutes after boiling. Disinfection items should be completely immersed in water.

2, chemical disinfection should pay attention to: (a) in strict accordance with the prescribed concentration preparation; (2) The prepared disinfectant is generally replaced every 4 hours; (three) to ensure the disinfection time, generally should be more than 5 minutes; (four) disinfection items should be completely immersed in disinfectant; (five) should be washed before disinfection, to avoid oil stains affect the disinfection effect; (6) After disinfection, rinse the disinfectant with clear water.

3. When using chlorine preparation for disinfection, the concentration of available chlorine in tableware for disinfection should be kept above 250mg/L, and that in vegetables and fruits for disinfection should be kept at100 mg/L. A bleaching powder concentrate containing 0.25g of available chlorine was prepared, and the concentration of available chlorine was 250 mg/L.

Take disinfectant as an example: (1) put 1L (about 1Kg) water in the container; (2) crushing 1 part of bleaching powder concentrated solution and adding it into water; (3) Stir until the tablets are completely dissolved.