Health Management canteen basic standards


A canteen hygiene
1) All the kitchen staff must inspect works by local hospitals or health and epidemic prevention departments qualified and issued health certificates, can only certificates.


2) clean clothes, no long hair, long nails, no beard, wash shampoo bath locker, not wearing a crooked hat, dress or oblique buckle button; working time put on work clothes, wearing hats must wear masks, gloves when feeding.
3) the production of food before use hand sanitizer shall take place cooked food with bare hands.
4) shall not be in the kitchen, the restaurant workplace smoking, spitting, washing dishes (dishes) pool washing clothes and footwear and other items.
5) find themselves required to promptly report sick, suspended.




Second, the canteen food hygiene
1) the day of the purchase of vegetables eaten that day, discard immediately detect deterioration; first remove the old machining, yellow leaves, then wash soak cut.
2) pre-cooked rice, wash the rice several times until pale, no sand to get into steam cabinet, fruits should be peeled, washed.
3) meat, fish, etc. to keep fresh.
4) To fry cooked vegetables, fried food is not fried paste.
5) cooked food must be cooked using specific tools, not with the hand release, raw and cooked food must be stored separately.
6) leftover plastic wrap to cover food must be taken into the frozen refrigerated cabinet.
7) through the meal with vegetables and sour food may no longer sell deterioration.
8) fresh vegetables, meat, dry and semi-finished products must be classified storage, not mixed up or placed on the ground.
9) packaged food must be clearly marked and comply with the required standards of inspection.




Third, the canteen cutlery Health
1) fight dish spoon, spoon, spoon must put the disc holder, not directly on the table.
2) used to go through the initial wash utensils, detergent, water cleaning, disinfection four treatment processes. To clean and dry utensils inside and outside, no oil, no detergent. 3) before dining utensils neatly placed to focus, keep clean, cover with a clean cloth to prevent fly bites, utensils unsterilized not use loops.




Fourth, kitchen hygiene
1) cutting boards, knives, pots, shovels, buckets, pots and other utensils should be cleaned before and after use, according to the provisions of disinfection; knives and cutting boards should separate raw and cooked, cooked in boiling water a day to be disinfected knife, chopping boards per shift must be sterilized with boiling water .
2) cut with complete and timely cleaning countertops, floors and rubbish.
3) vegetables pool, sink, shelves, fume hood, steam cabinets, stoves and other daily need to ensure clean water.
4) oil, salt, soy sauce and other ingredients and not run out of rice, vegetables work to be covered before.
5) special attention to remove health corner cafeteria, canteen health corner, to prevent rats, flies, cockroaches and other contaminated food.
6) regular cleaning refrigerator freezer, refrigerator twice a week to clean large refrigerators, small clean up twice a day, to ensure hygiene.




Fifth, restaurant hygiene
1) The ground must be kept free of garbage debris, no water, clean and fresh.
2) Desktop sets stool before a meal, meal after meal have to promptly clean, keep it clean dust-free.
3) walls, doors, windows, fans, lamps and other periodic cleaning.
4) twice a week for cleaning, washing with detergent countertops, floors, as far as possible without flies, mosquitoes, cockroaches and other restaurant.
5) The person responsible for the recovery of utensils, leftovers should be promptly removed, to ensure that the restaurant no smell.

More "canteens health management system."


Report: Taiwan food hall health management assessment rules
Assessment canteen is:
Assessment of people:
Date: 201 Year Month Day


Sequence
Assessment Project
Scores
Assessment of the situation
Remark
A restaurant (20 points)
1
The restaurant should clean the floor, no water, no oil, to keep dry.
2
Restaurants around the walls and the roof no cobwebs, no stains.

3
The restaurant's fans, air conditioning, mosquito, spider webs and other non-fluorescent.
4
Dining table before dinner, chairs clean, no oil.
5
Cleaning staff must be prepared to dry and wet wipes. Table and stool wipe wipe cloth can not be mixed.
6
Keep the table leftovers, leftovers clean and dry during dinner.

7
After the meal should be dining table, chairs clean.
8
After finished out health should be transported to the designated place of garbage, when large amount of waste should be subject to removal at any time.
9
Dining staff wash their hands, sink maintain health, and to ensure that there are detergent or cleaning agent.
10
Restaurants around (door, window, aisle, gutters, etc.) no garbage, keep it clean.
2, kitchen (40 points)
1
Cut with Taiwan during the operation should always be kept clean.
2
Knives, cutting boards, etc. should maintain hygiene, raw and cooked to be used separately.
3
After rough cleaning utensils should be clean sperm washing, water cleaning, disinfection four processes. Then around the sink clean.
4
Vegetables should keep vegetables pool and clean around the abandoned turnips, rotten leaves, debris into the trash can at any time.
5
Should clean the pool and sewer vegetables after washing dishes, and put out the trash stamped or kitchen.
6
Guo vegetarian meals and other bad, taste the food should be cleared up.
7
During the operation should remain cook tops, soup and clean, good food should be cleaned after cooking pot, countertops, and kitchen exhaust hood.
8
Refrigerators, freezers and other internal and external to keep clean, raw and cooked food should be stored separately.
9
Food should be thawed in the refrigerator at least clean up once a week.
10
Meals are not used for holding pots stacked directly placed.
11
Steaming station should maintain hygiene, leak or meal leftovers should be put up collecting bucket.
12
Snack room machines, utensils, food packaging, etc. should be kept clean.
13
Feeding station before feeding should clean; clean up any leak or the paella and collect leftovers into the barrel to keep feeding station clean during meals; for complete clean up after the meal feeding station at any time.
3, warehouses and computer room (20 points)
1
Warehouse floor clean and dry without grease, cleaning at least once a day.
2
Warehouse food should be prepared for Health Protection, good moisture, mildew and dust.
3
In addition to the warehouse should be prepared to "four evils" work to make the warehouse without a mouse, fly,
Cockroaches and other harmful insects.
4
Food packaging should be cleaned every day, there should be no dust and other contaminants.
5
Expired, bad, taste the food should be cleared up.
6
Warehouses and computer room door and windows should be kept clean and free of dust and stains.
7
Response has opened the mouth do not run out of food hygiene and corrosion protection.
8
Storage cabinets, shelves, baskets and other tools containing material should be kept clean.
9
Computers, printers, card machines, office desk, fan, cabinets and other materials to keep clean.
4, personal hygiene (20 points)
1
During the work required to be put on work clothes, wearing hats.
2
Hands should be cleaned before work.
3
Required to wear masks and gloves when feeding health.
4
Individuals must do to ensure the health certificate and health certificate is valid, and the Times should have the disease
Divisions in charge, if any infectious or skin diseases can not work.
5
Not wear rings during staff. Male employees may not stay long, leaving
Beard, do not stay long fingernails; female employees use the hat hair tied up, can not remain
Long fingernails or nail polish.
6
Dining room, kitchen, storage, computer-room non-smoking, spitting, rubbish.
Examination results processing table
Examination results
Total score: Total deduction:
Reward and punishment case

Evaluation
Examination results confirmed
Director (Signed): 201 date
Assessment (Signature): 201 date
General Manager of instructions


                             Signature: 201 Year Month Day


Assessment Description:


(1) The evaluation form a total score of 100 points. Standard score based on the impact of the work canteen hygiene program may be.


(2) reward and punishment standards:


            After 90 minutes depending on the canteen operation will reward 50-200 yuan. 80 points to 89 points may not award, cafeteria supervisors should make an oral examination.


           80 assigned 84 points deducted 30 yuan. 70 points to 79 points deducted 60 yuan. 70 points or less shall be deducted the canteen 100-200 yuan.


(3) evaluation of 90 points or more, 30% of the total available canteen supervisor reward, reward balances based on the achievements of each post.


(4) Where the assessment of 85 points or less, canteen supervisor must write a written examination, assume 30% of the fine, fine amortized over the remaining liability group leader and responsible for each bear 25% based on the point system, the remaining 20% by the group as a whole person, equally.