What are the five special dishes in the cold dish room?

Five specialties in cold dish room refer to special processing, special room making, special tools, special refrigeration and special disinfection equipment. This regulation comes from the health part of article 5 of the standardized management measures for patriotic health work of central state organs (for Trial Implementation). Other regulations attached to the hygiene part of food production and sales: the floors, walls and cooktops of food processing and production rooms and food washing and disinfection rooms should be decorated with water-resistant and acid-base resistant materials, and the ceiling should be waterproof and mildew-proof, so as to be free from oil pollution, mildew, dust, paint peeling, food residue and oil dripping from range hoods.

Cold dishes are commonly known as cold dishes in the catering industry. It is a dish with unique style and strong technical skills. It gets cold after eating for a few hours. It's called cold dish. The main raw materials of cold dishes are mostly clinker, so this is very different from the cooking method of hot dishes.

Requirements of cold dish room

1. The cold dish room is a special place for cutting and loading cold dishes, and it is not allowed to process other foods or store items unrelated to cold dishes. Chopboards, knives and containers used in cold dishes rooms are strictly prohibited from being mixed with other departments.

2. Before each operation, the health worker should turn on the ultraviolet germicidal lamp for half an hour to disinfect the air, and at the same time turn on the air conditioner according to the temperature of the day to keep the indoor temperature below 25 degrees, and make relevant records.

3. Operators entering the cold dish room must change clothes for the second time, wash their hands and disinfect, wear masks and work caps, and their nose and mouth hair must not be exposed. Non-cold dish operators are not allowed to enter the cold dish operation room without permission.

4. Before cutting, the chef in the cold dish room should wipe the cleaned countertops, chopping boards, knives and containers with chlorine preparation with chlorine concentration greater than 250mg_L, and keep the chlorine preparation for more than 5 minutes.

5. The hot cooked food for making cold dishes should be cooled in the cold dish room, thoroughly cooled, and then put in the refrigerator for refrigeration. The temperature of the cold storage should be controlled below 10℃, and the storage time should not exceed 48 hours (if the cold dishes are served but cannot be eaten immediately, the cold storage time should not exceed 8 hours), and there should be a special person responsible for monitoring every day. It is strictly forbidden to put uncooked cooked food directly into the refrigerator for refrigeration.

6. Cold dishes prepared and supplied every April-1/month should be 100g (not less than 6 kinds) from perishable foods such as cooked meat and fish, and put in the refrigerator for 24 hours for future reference. Containers for storing samples must be cleaned and disinfected in advance.

7. Frozen cooked food should be heated by microwave oven (refrigerated within 6 hours) or cooked in a pot (refrigerated for more than 6 hours) before being cut or eaten.