The hygienic condition of food is related to the health of consumers. At present, there are still some problems in the hygiene of catering waiters in China, so it is necessary to strengthen the hygiene management of catering waiters. Food takes nutrition as its purpose and hygiene as its criterion. Catering waiters should pay attention to develop good personal hygiene habits, standardize hygiene requirements in the service process, and catering enterprises should also take relevant measures to institutionalize the personal hygiene of waiters.
Keywords catering waiter; Health management; Control measure
In recent years, although the overall sanitary situation of China's catering industry has been continuously improved, the actual problems are still outstanding, and the sanitary problems of catering waiters should be paid full attention to. Strengthening the health management of catering waiters is an important part of ensuring "illness from mouth to mouth". Many infectious diseases, such as typhoid fever, dysentery, viral hepatitis, tuberculosis and some parasitic diseases, are often caused by unhealthy waiters polluting food. Therefore, the hygiene work of catering waiters directly affects the health of diners, and measures must be taken to control the hygiene of catering waiters.
First, the main health problems of catering waiters
Personal hygiene problems of catering waiters
Some waiters don't take a bath in time, and the sweat smells bad, especially in summer, which affects the service quality. Some waiters have long hair or other "unconventional" strange hairstyles to keep up with the fashion and even dye their hair. We often hear complaints that consumers find hair in food, probably because the waiter accidentally dropped the fallen hair into the food, which directly affected food hygiene. Some waiters use skin care products with strong fragrance to protect their skin, which is easy to arouse guests' disgust when serving guests. Some waiters have long nails. In fact, there are many pathogenic bacteria in the nails, and the nails are very long and dirty, which will make the guests very disgusted when serving food and pouring wine. Some waitresses wear nail polish, which is easy to fall off. If guests see nail polish on their fingers, they will think that nail polish will fall off in the dish. Some waiters wear rings, bracelets, bracelets, watches, earrings and other accessories that may affect food hygiene and service operation. Some put rags or aprons on their shoulders or underarms, and even use aprons instead of towels to wipe their hands or sweat. Some waiters go out in overalls and go to the toilet at will, which is easy to carry pathogenic bacteria.
(2) Hygienic problems in the process of catering service.
Some waiters set the table without washing their hands. When placing tableware and wine utensils, you can directly grasp them with your hands, or even put your fingers into the cups and bowls to hold them, which will leave your fingerprints on the inside of the utensils and affect the beauty and hygiene of the dining utensils. In some small restaurants, it is common for waiters to hold plates and soup bowls directly with their hands without trays, or even touch the inside of the bowl mouth with their fingers, and then touch the plates and soup. Some waiters don't pay attention to hygiene when serving, speak loudly to the dishes, and even cough and sneeze at the dishes, which is easy to cause the pollution of the dishes by droplets in the mouth and respiratory tract. Some waiters don't pay attention to the use of chopsticks and spoons, and don't add male spoons and chopsticks properly, which leads to catering hygiene problems caused by a person using chopsticks alone, which may lead to the spread of diseases.
(3) Hygienic management of waiters in catering enterprises
Although national laws stipulate that catering waiters must hold health certificates, some catering enterprises, especially small catering enterprises, still have some irregularities. They employ people without health certificates as waiters, mainly from rural surplus labor and migrant workers. In order to save trouble, some catering enterprises carry out food hygiene law publicity and education, health knowledge training, legal system and professional ethics education for waiters from time to time, so that some waiters simply don't realize the importance of hygiene and ignore various operating hygiene systems when providing services, which makes food safety and hygiene lack the necessary guarantee.
Second, the catering service personnel hygiene control measures
(A) to cultivate good personal hygiene habits
1. Health and etiquette of waiters. Waiters should be diligent in taking a bath, having a haircut, shaving, brushing their teeth and cutting their nails. Conditional waiters require a bath every day and once every other day in winter. They should take a bath before work to make sure that they don't smell when serving. Wash and comb your hair frequently to ensure that there is no peculiar smell and dandruff on your head. The waiter is required to have his hair cut every two weeks. Don't have a strange hairstyle, too long hair and big sideburns, and comb it neatly before going to work. Waitresses should not wear long shawls or strange hairstyles. They should have short hair, or curl their hair at work, and wear hairnets if necessary. The waiter shaves once a day to keep his face clean and tidy. Waiters should get into the habit of brushing their teeth in the morning and evening and gargle after meals. Beautiful white teeth will leave a good impression on the guests. Regular manicure is the minimum requirement for developing good hygiene habits. Waiters have to cut their nails once or twice a week, and waitresses are not allowed to apply nail polish. Washing hands frequently and keeping hands clean can reduce the spread of diseases. In addition, catering waiters should be energetic and enthusiastic in their posts. We should do "seven noes" and "two attentions". "Seven noes" means not picking your ears, teeth, scratching your scalp, yawning, picking your nose, eating food or chewing gum in front of guests. "Two Cautions" means don't eat strong-smelling foods such as leeks, garlic and green onions before serving; When coughing or sneezing in front of guests, be sure to turn around and cover your nose and mouth. Do not wear any ornaments that may affect food hygiene and service operation during work.
The dress of the waiter is very sanitary. Catering waiters must dress according to the regulations, wash and iron work clothes frequently, and keep the work clothes clean and hygienic. The length of the waiter's suit pants should be moderate, the coat should be flat and clean, the buttons should be complete, and the shirts should be washed and changed frequently to ensure that the collar and cuffs are free of stains. Ties should be fastened in a standard way and have an appropriate length. Badge should be worn on the left chest, shoes should be worn on the feet, and the vamp should be clean and bright. The waitress should dress gracefully, the overalls and tops should fit, the skirts should be of appropriate length, clean and flat, and it is also appropriate to wear long-tube full-color stockings, which gives people a harmonious aesthetic feeling as a whole. Each catering waiter must have at least two sets of work clothes.
(2) Standardize service and sanitation.
Attendants develop good hygiene habits, which not only show courtesy to guests, but also show high service quality.
1. Standardize the table layout and hygiene. Desktop is an important element of banquet, and table setting hygiene is an important content of banquet hygiene, while tableware hygiene is the basis of table setting hygiene. Before you go on stage, you must first carry out the necessary sanitary inspection on the tableware you use. Broken meals, such as cracked plates, broken edges, broken cups, etc. , should be selected immediately, can't be used again, to ensure safety. The waiter must wash his hands before setting the table to ensure that his hands are clean. Tableware and wine utensils should be supported by trays, and public chopsticks and spoons must be placed on the dining table without vegetables to ensure the hygiene of eating.
2. Standardize the pre-meal service hygiene. Before the meal, when the guests arrive, the waiter should give each guest a napkin and keep his hands and face clean, which is an essential part of the pre-meal service. The napkins to be delivered should be packed in trays, and should be clamped by the tongs when delivered.
3. Standardize serving hygiene. The waiter is often the last person to control and check the quality of cooked food before serving. Customers first taste with their eyes. The waiter should check the quality of all kinds of food sold in the restaurant from the senses. If it is found that it does not meet the hygiene requirements, it should be replaced immediately. Guests should be served with clean trays. If vegetable soup or juice is spilled on the tray, clean it up in time. The tray is the tool of the waiter, so we should form the good habit of cleaning the tray at any time. When the service is operated, the action should be light and the noise should be minimized. Move lightly, not only serving food, but also walking and talking lightly.
4. Standardize the service hygiene between meals. An important part of inter-meal service hygiene is to change dishes frequently. When the polar plate is not full, it should be replaced in time. Pay attention to the hygiene of chopsticks and spoons. Trays are used to transport cups. When holding a cup, you should hold the lower part of the cup, and the goblet should hold the post, not the mouth of the cup. Don't stack several cups together at any time, or grab the inner walls of several cups and take them together. When taking chopsticks, spoons, knives and forks and other small tableware, chopsticks should be placed in the guest's cup and plate, spoons should be taken, knives and forks should be taken. Chopsticks and spoons must meet the hygiene requirements, and must be cleaned, disinfected and cleaned after each use to prevent the spread of diseases.
5. Standardize after-meal service hygiene. After the meal, you should give the guests napkins again so that they can get rid of the oil on their faces and hands. Napkins should be washed, disinfected and cleaned again after each use to prevent the spread of diseases. Tableware and utensils used by guests suffering from infectious diseases should not be mixed with those used by other guests. Should be stored and cleaned separately, and disinfected separately in time. When the guests leave after dinner, the waiter should clear the table in time and make the desktop and floor clean.
(3) Institutionalization of personal hygiene
The healthy development of catering industry can not be separated from the guarantee of a set of health management system. The cultivation of good personal hygiene habits requires long-term health education and training, necessary institutional measures and a high degree of conscious protection.
1. Health check, show certificates. Article 26 of the Food Hygiene Law of People's Republic of China (PRC) stipulates that food producers and operators must have a health examination every year; Food production and marketing personnel who have joined the work newly or temporarily must have a health examination and obtain a health certificate before they can take part in the work. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not take part in direct contact with imported food. Through physical examination, catering waiters can find diseases as soon as possible, which is convenient for timely treatment and early recovery. On the one hand, they can avoid suffering from diseases; on the other hand, they can avoid spreading diseases to consumers and their relatives. After passing the regular inspection, they can only take up their posts after obtaining the health certificate issued by the local health and quarantine institution, and carry it with them to facilitate the inspection by the supervision institution.
2. Publicity, education and health training. Catering waiters should regularly receive publicity and education on food hygiene law, fully understand the close relationship between personal hygiene and food quality, and consciously act in accordance with health laws and regulations; Health knowledge training and legal and professional ethics education should be received every year; New waiters and temporary waiters should be trained before taking up their posts. Only by knowing the importance of hygiene through hygiene training can we consciously abide by various operating hygiene systems, prevent food pollution and ensure food safety and hygiene.
3. Establish necessary health reward and punishment system. Regulations on health rewards and punishments should be formulated according to the actual situation of this catering enterprise, and health management should be listed as an important part of enterprise management, which is closely linked with assessment, rewards and punishments. While supporting industry and commerce, health and other departments to inspect and supervise enterprises, we should conscientiously do a good job in the inspection and assessment of waiters' health work to make it regular and institutionalized. The team leader shall check each shift, the department manager shall check daily and the general manager shall check regularly. Commend and reward the service personnel who conscientiously implement the food hygiene rules and regulations. In the inspection, anyone who violates the food hygiene laws and regulations will be criticized and educated and fined according to the seriousness of the case. If the circumstances are serious, those who refuse to correct or cause major events such as food poisoning may be given administrative sanctions or economic penalties according to the national food hygiene regulations and the spirit of the Regulations on Rewards and Punishment for Employees in Enterprises until they are investigated for criminal responsibility.
4. Cultivate good professional ethics. Good professional ethics is the guarantee for catering waiters to do a good job of personal hygiene. Catering waiters should enhance their professional ethics and raise their awareness of providing quality services to consumers.
Third, the conclusion
The final product produced by catering industry is food. In addition to having good sensory characteristics and containing various nutrients needed by human body, food must also be non-toxic and harmless, that is, it meets the requirements of food hygiene and quality. In a sense, the quality of food hygiene is the first element of food. Hygiene management of catering industry is a comprehensive and comprehensive system management. In order to improve the sanitary quality and service quality of catering industry, the sanitary management of waiters is very important. As far as the sanitary situation of catering industry in China is concerned, one of the most common problems is the sanitary problem of waiters. If the waiter has hygiene problems, it will affect the hygiene quality of the final product-food. At present, China's catering industry is in a period of vigorous development, so it is necessary to strengthen the education and training of food nutrition and hygiene for catering waiters and strictly regulate management. Only in this way can consumers enjoy nutritious and hygienic food.
refer to
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