Workflow of school canteen 1. Make 1 as soon as possible and arrive at work.
At 4:30, the team leader, pastry chef and pastry chef arrive at their posts, change clothes, wash their hands and disinfect before entering the white room.
2, work content:
At 4:30, dough fermentation began; Make buns, steamed buns or snacks at 5 o'clock and put them in the cage around 6 o'clock. Pastry, oil dumplings, etc. Processing during production; At 7 o'clock, the site cleaning began.
3, job requirements
Ensure that pasta and snacks are made according to the predetermined recipe, with good taste and quality;
Stop processing when abnormal phenomena such as deterioration of raw materials are found, and report to the supervisor immediately to ensure food safety;
Balance materials, put an end to waste, care for public property and save water and electricity;
Operate all kinds of machinery in strict accordance with regulations to ensure the safety of operation;
After the preliminary production, do a good job of on-site health work step by step.
Don't be late, leave early and leave the post halfway, obey the leader's command;
Specially arrange to eat noodles or fried rice in the morning, and the working hours and contents will be decided separately;
Don't make noise at work, handle it gently to reduce noise.
Work flow of school canteen II. Three meals a day 1. Arrive at work
At 6:30, the kitchen workers and waiters arrived at the post, and at 6:50, the chef arrived at the post. After arriving at the post, he changed clothes and disinfected, and began to prepare for breakfast sales and other supplies; Arrange breakfast porridge makers to work at 6:00 in turn.
2, work content:
At 7 o'clock in the morning, porridge or soup will be sent to the restaurant; At 7: 10, breakfast food such as pasta will be placed; Dinner at 7:20 on time; Clean the contract area at 8:00, and clean the porridge bucket, soup bucket, cooker and pastry box; The water and electricity in the restaurant will also be turned off.
Lunch 1 1:20, soup1:30, food 1 1:40, and dinner 1 1:50 on time.
Dinner 17:00 is delivered to the pantry, soup 17: 10, vegetables 17:20, meals 17:30 on time, and tableware 18:00 is cleaned.
3, job requirements:
No one is allowed to leave his post while eating.
Strictly implement the work and rest schedule, order food in order within the specified time, assist the life teacher to prepare meals for primary school students 10 minutes before eating, and open the restaurant door on time when the dining bell rings.
Check the tableware carefully before eating to ensure cleanliness and hygiene.
Under no circumstances are you allowed to touch food directly with your hands or non-special tableware. Don't talk to the dish basin or food, and don't make any noise in the restaurant.
It is strictly forbidden to take people to the restaurant without authorization.
During the students' meal, the service staff shall not leave the restaurant under any excuse.
Wear clean work clothes, hats and masks, and wash your hands with soap before meals.
Food containers must be thoroughly cleaned and disinfected once a day.
After dinner, clean the contract area before coming off work, turn off the water and electricity, and close the doors and windows.
Work flow 3 of school canteen. Rough machining 1. Arrive at work
At 8:00 after breakfast, the kitchen workers and chefs arrive at their posts; Arrive at work at 15:30 pm.
2, work content:
Washing vegetables, selecting vegetables, cutting vegetables, sanitation and chores are all arranged by the chef.
The job is to pick and cut vegetables and clean all kinds of vegetables, meat dishes and aquatic products.
3, job requirements:
All meat and vegetables must be washed, selected, cut and washed to ensure that there is no sediment and debris after washing.
Cleaning and processing food requires quality inspection, and foods that are deteriorated, toxic and harmful, and have peculiar smell are not processed.
Perishable foods such as meat and aquatic products and pots and pans containing vegetables are strictly prohibited on the ground.
Food containers and cleaning must be separated from meat and vegetables, and cleaned and disinfected in time after use.
After the meat is washed, there is no blood, dirt and hair, and the fish has no scales, gills and internal organs.
Workers should not keep long hair, nails, nail polish, rings, smoke or make noise during operation, and wear clean work clothes and working caps.
After work, clean and wash the workplace and surrounding environment, pool, processing table, tableware, equipment and containers in time, and close the water, electricity, doors and windows.
Non-working personnel are strictly prohibited from entering the workplace.
Work flow 4 of school canteen. Cutting matching and finished product storage 1. Arrive at work.
After breakfast in the morning, all staff will arrive at their posts, and the end time is 1 1: 10.
In the afternoon 15:30, all staff will be on duty, and it will end at 17:00.
2, work content:
Apply for articles, food, spices.
Cutting and dressing of meat and vegetables.
Cooking of meat and vegetables, preparation and production of cold dishes, storage of finished products.
3, job requirements:
Check the quality of food carefully. Do not mix and cook foods that are spoiled, poisonous and harmful, and have an odor.
Mechanical equipment such as meat grinder should be disassembled and cleaned after each use.
After cleaning or sizing the food to be used, it should be put into the refrigerator in time to keep it fresh.
Always check the working status of all equipment. (such as the temperature of the refrigerator, whether there is any sound or smell, etc. )
Cutters, chopping boards, rags, pools, containers, refrigerators and other facilities. Should be strictly separated from raw vegetables. Food should not be kept in the refrigerator for more than three days to prevent spoilage.
It is forbidden to put the packaging materials together in the refrigerator, with raw and edible plastic frames and cooked food with stainless steel pot.
All food and containers must not be placed on the ground, and attention should be paid to the placement of cooked food and raw food.
Master the amount of the first dish, so as to stir it evenly and ensure the taste and nutrition of the dish. All food must be cooked and thoroughly cooked, and the central temperature should not be lower than 70℃
Control the cooking time to ensure that the cooking time does not exceed 1 hour.
Processed finished dishes or soup should be stored in the food preparation room in time and stamped to prevent secondary pollution. Try to save the sample.
Clean the pots, countertops, pantry and food racks at any time, and close the door of pantry as you go.
Wear clean work clothes and hats during working hours, wash your hands frequently, and do not smoke or make any noise.
Non-working personnel are strictly prohibited from entering the playground, so as to close the door and cut off water and electricity.
After work, thoroughly clean the environmental facilities in the workplace, seal the furnace in time and close the doors and windows.
Work flow of school canteen V. Cooking porridge and steaming rice 1. Arrive at work
Employees go to work at 4:30 in the morning and get off work at 7:00 in the morning.
Personnel arrive at work at 8:00 a.m. and end at 1 1:20.
The arrival time of personnel is 15:30 pm, and the ending time is 17:00 pm.
2, work content:
Morning: cook porridge, start the steamer, load the bucket, wash the lunch box and clean the site.
In the morning: 8:00-8:40, collect rice and transport it to the steamer to wash rice.
From 8:40 to 9:30, the box is filled with water and the steamer is closed.
9:30- 10:30, send air and pressurize it to 1 1:00, unpack it under reduced pressure and send it to the restaurant.
12:00 collecting tableware bubble pool.
In the afternoon: 15:30 to wash rice, 16:00 to send it to the steamed rice room for packaging and adding water.
16: 10 air supply is pressurized to 16:50 for decompression.
/kloc-unpack at 0/7: 00 and send it to the tea room.
/kloc-Start recycling lunch boxes at 0/8: 00 and soak them in the pool.
3, job requirements
The hardness of rice should be moderate, and the concentration of porridge should be appropriate, and it should not be eaten raw.
Take good care of public property and pay attention to saving water and electricity.
Do a good job of hygiene and cleaning in the workplace in time.
Grasp the time of sending rice and porridge and ensure the temperature of porridge.
Rice that has deteriorated or has abnormal gas or excessive impurities cannot be used.
Work in strict accordance with the prescribed procedures to prevent gas, electricity, machinery and other injuries.