Food safety management system

1, adhere to the four diligence (wash your hands and cut your nails frequently; Take a bath and have a haircut frequently; Change clothes and bedding frequently; Wash work clothes and hair hats frequently.

2. In accordance with the regulations, clean work clothes are unified, and production personnel wear hair hats when going to work, without wearing shorts, short skirts and barefoot; Men have no long hair and beards; Ladies don't dye their nails, wear rings and earrings, and make hair hats for a long time; Do not smoke, eat or engage in anything unrelated to production and processing in the workplace; Special personnel must wear special work clothes, clean masks and hair hats. Work clothes should be cleaned regularly and kept clean.

3. Don't do actions that hinder food hygiene at work, such as scratching your hair, cutting your nails, pulling out your ears, stretching, picking your teeth, rubbing your eyes, yawning and spitting. Cover your nose and mouth when coughing or sneezing.

4. Employees have regular physical examination every year, and the physical examination certificate and training certificate are complete and effective; New employees and probationary employees must pass physical examination and training before they can take up their posts.

5. 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 engage in direct contact with imported food. Employees with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other diseases that hinder food hygiene should leave their posts immediately, and can not resume their posts until the reasons are found out, the diseases that hinder food hygiene are eliminated or cured.

6. Employees' personal meals and tea sets should be stored centrally and kept clean.

7. Consciously accept the morning physical examination within the enterprise; And memorize the health knowledge of this position.

8. Workers must change their work clothes before going to the toilet and wash their hands after going to the toilet.

9. Personal clothes and personal belongings shall not be brought into the food processing zone.

Employee attendance and morning inspection list

Inspection date year month day

Serial number personnel

Name fever personal hygiene

(Qin Si) Treatment results of digestive tract skin and respiratory tract.

Nausea, vomiting, abdominal pain, diarrhea, trauma, scald, furuncle, eczema, jaundice, sore throat, cough and runny nose.

1

2

three

four

five

six

seven

eight

nine

10

1 1

12

13

14

15

16

Note: 1. Fill in this form every day when employees have "morning inspection";

2. Check whether the inquired items are normal "√". If there is any abnormality, explain the specific situation and make the treatment result.

Physical examination and training system for food practitioners

1. The enterprise regularly organizes all employees to have physical examinations every year, and obtains physical examination certificates for future reference.

2. Strict recruitment procedures for chefs and waiters: interview → physical examination and training → holding the certificate of physical examination and training before entering the job, and putting an end to the illegal acts of trial operation without obtaining a health certificate or re-entering the job after physical examination.

3. Organize regular intensive training for employees in important positions such as cold meat and decontamination every year, and organize employees in other positions to carry out routine health knowledge training.

4. Employees consciously accept the health morning check of the enterprise before taking up their posts; If you are sick, you should take the initiative to report to the health management personnel of the enterprise. Enterprise health management personnel make timely treatment opinions according to the situation.

5, employees should consciously accept the health inspection of the health supervision department and the superior competent department.

6. The health examination, training and assessment of employees and the internal self-examination of the enterprise shall be incorporated into the employee reward and punishment system.

Hygienic system of raw material procurement and transportation

1, the purchasing personnel should contact the warehouse before purchasing food, so as to purchase the goods as planned and have purchasing records.

2. When purchasing food, food detergents, disinfectants and food packaging materials, quality requirements shall be put forward to the supplier and relevant certificates shall be obtained. Suppliers should be required to provide copies of circulation license, business license, product inspection certificate and animal quarantine certificate. The purchased detergents and disinfectants for food should be regular products with hygiene license approval. Buy food, food additives, detergents and disinfectants. Obtain invoices or other purchase vouchers, and the items listed in vouchers and documents should be consistent with the goods actually purchased.

3. When purchasing food, sensory inspection shall be carried out on the food, and rotten, moldy, insect-borne, toxic, harmful, unclean, smelly or prohibited from trading as stipulated in Article 28 of the People's Republic of China (PRC) Safety Law shall not be purchased.

4. Vehicles for transporting food should be dedicated, and vehicle containers should be clean and hygienic; Directly imported food should be transported in closed (ventilated) special containers; After the food is loaded, people are not allowed to leave the car except the locked and sealed transport vehicle; Dust and flies should be prevented during transportation, pollution should be prevented, sun protection should be provided, and raw and cooked should be separated; Perishable food (bean products, meat products, etc.). ) It should be a refrigerated truck.

5, pay attention to hygiene when loading and unloading food, food shall not be in direct contact with the ground, food shall not be directly stacked on the road.

Hygienic system for storage and preservation of food raw materials (warehouse, cold storage and freezing)

1. The warehouse shall be inspected and registered. During inspection, the quality, production date, shelf life, hygiene status, quantity and bills of the food should be checked (consistent with the batch number of the food), and the following points should be noted:

(1) Do not collect or store spoiled, moldy, smelly, moth-eaten, contaminated or unclean food;

(2) Aquatic products, game, wild vegetables, mushrooms, etc. If you have no eating habits in the past, you should pay attention to the investigation and understand the relevant knowledge, and it is non-toxic and harmless to the human body before acceptance and storage;

(3) Tools and containers for holding food should be separated from raw food and cooked food;

(4) Adhere to the principle of first-in first-out, and clean regularly during use.

2, stored food should be separated from the ground, according to the storage order, production date classification frame, raw and cooked separately, neatly arranged, listed for storage. Perishable foods such as cooked meat products, dairy products and foods marked with low temperature should be refrigerated or frozen according to regulations; Conditional should be the main, non-staple food, raw materials, semi-finished products inventory. No food with no commodity label, no Chinese logo and exceeding the shelf life shall be stored in the warehouse. The warehouse should be well ventilated; The shelves are clean and tidy, and there are rat-proof facilities. All kinds of eggs should be emptied and put into storage, and damaged eggs should be removed.

3. Packages, disposable meals and utensils used for selling food shall be classified and kept clean and pollution-free.

4. Cold storage should reach the specified temperature, and cooked food warehouse should be kept below -4℃. Cooked food with outer packaging is not allowed to enter the cooked food warehouse. Raw fish and meat should be stored at -6℃ ∽- 10℃ for a short time (10 days); The freezing temperature for long-term storage should be lower than-65438 08℃. Cold storage should be defrosted and cleaned regularly. Cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration.

Refrigeration and freezing cabinets (warehouses) should have obvious distinguishing signs and set up obvious thermometers.

5. There are no personal belongings, toxic and harmful articles and sundries in the food warehouse. During food storage, measures should be taken to release classification codes and ensure quality.

6. Do a good job in quality inspection and quality prediction. Unqualified raw materials and commodities that need to be returned, as well as spoiled food, expired food, damaged packaging, etc. found during storage, must be removed from the shelves in time, stored at designated locations, marked well, and written off and disposed of in time.

7. Food raw materials provided for important activities should be stored separately.

Warehouse hygiene workflow

1. Check whether personal hygiene meets the requirements of personal hygiene system.

2. Open the window for ventilation and adjust the indoor temperature of the warehouse; Check whether the fly and rat prevention facilities are complete and effective.

3. Clean up the sanitation of all parts of the warehouse. Wipe the dust on shelves, appliances, articles and commodities, and clean and wipe the ground.

4. Regularly clean and wipe the roof, walls, doors and windows and lighting of the warehouse.

5. Check the goods and raw materials stored in the warehouse. Check the production date and shelf life of raw materials and commodities in standardized packaging; Clean up the goods that do not meet the food hygiene quality in time. Raw materials should be collected first in first out.

6. Accept, store, manage and distribute goods and raw materials in strict accordance with the requirements of warehouse hygiene system.

7. The original packaged goods and commodities should be wiped clean before storage.

Food inspection and warehousing registration form

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Purchase quantity (kg) Unit price (yuan) Amount (yuan) Whether the supplier has complete licenses, production date, shelf life, contact person and telephone operator.

Food rough machining hygiene system

First, the rough machining of food raw materials must be carried out in the rough machining room (area), and the mesa and ground should be kept clean at any time to keep the drainage ditch unobstructed. The metal mesh cover with the outlet aperture of the drainage ditch less than 6 mm is intact.

Two, aquatic products, animal food and plant food should be processed separately, and the cleaning pools for cleaning animal food, plant food and aquatic products should be strictly separated and dedicated, and all kinds of pools should be clearly marked to indicate the purpose; Animal food, plant food and aquatic products should be processed separately, and the containers and utensils used should be used separately.

Three, carefully check the food to be processed before rough machining, found that there is corruption, beyond the shelf life or other sensory properties abnormal. , shall not be processed and used.

4. Knives, piers, chopping boards, cutting machines, meat grinders, washing pools, basins, plates and other appliances used in rough machining shall be cleaned after use, stored permanently and disinfected regularly; Knife without rust, pier without mildew, cooking machinery without dirt and odor, vegetable basket, vegetable pool without dirt and residue.

Five, all kinds of food raw materials should be washed before use, vegetables should be washed clean, no insects, no impurities, no sediment; Vegetables should be washed first and then cut, and potatoes with buds should be dug out and the turquoise skin peeled off; Eggs should be cleaned and disinfected before use.

Perishable foods such as chicken, duck, fish, meat, head, hoof, water, etc. The storage time at room temperature should be shortened as much as possible, so that it can be treated in time after purchase, used in time after treatment or stored in cold storage; Fresh aquatic products should be cooked immediately after processing.

Seven, cut with good semi-finished products should avoid pollution, stored separately from raw materials, and should be classified according to the nature of storage; Containers for food should be placed on tables and shelves, not directly on the ground to prevent food pollution.

Eight, allowed to eat raw aquatic products (sashimi) to strict variety range, in rough machining, to strict hygiene requirements, to prevent food pollution, to prevent food poisoning.

Nine, cold storage, freezer temperature meets the requirements (cold storage 0℃ to 10℃, freezing -20℃ to-1℃), regular defrosting, cleaning and maintenance; When storing food, plants, animals and aquatic products should be classified, and raw materials and semi-finished products should be stored separately; When food is stored in cold storage or freezer, it shall not be piled up or squeezed for storage.

Ten, rough garbage collection in time, put it into a solid, covered, impervious material garbage container, garbage container appearance clean, smooth inner wall, garbage storage is not overstocked, not exposed.

Rough machining hygiene workflow

1. Check the personal hygiene of employees before taking up their posts: wear clean work clothes; The hair cap is straight and tight; Meet the requirements of personal hygiene.

2. Clean up the environmental sanitation and wipe the workbench, shelves, knife boxes, tools, pools, walls, doors and windows; Clean the floor.

3. Clean and wipe the roof and lamps regularly.

4, check the refrigerator, cold storage and other places where raw materials are stored for corruption and timely cleaning; Defrost and clean refrigerators, freezers and cold storage regularly. Before defrosting, take out the stored items-clean up the sundries and accumulated water-and clean the inside and outside of the refrigerator with a clean rag.

5, the outer wall of the fish tank should be wiped daily. Change the water frequently to keep the water clear and odorless.

6, meat grinder, slicer, crusher and other processing machinery should be cleaned in time and covered with tarpaulin after each use.

7. Semi-finished raw materials stored in side dishes at room temperature should mind their own business, manage the house diligently, and store them in moderation to keep the raw materials fresh; Special side dishes should be cleaned and dried in time after each use.

8, raw material processing in strict accordance with the "food rough processing hygiene system" and quality requirements.

9. Keep the environment clean. Processing countertops, pools and floors should be kept free of sundries, residues and water at any time. The garbage generated in the operation is put in a closed container and cleaned at any time.

10, do the finishing work before work. Raw materials and semi-finished products should be stored in place according to the requirements of health system; Cleaning, drying, positioning and storage of tools and appliances; Clean the floor every day.

Food cooking hygiene system

1, carefully check all kinds of food raw materials and seasoning (auxiliary) materials before processing, and do not process them if they are found to be rotten or abnormal in other sensory properties; Containers containing condiments (auxiliary materials) should be clean and hygienic, and should be stamped after use; Before using eggs, clean the surface of eggshells and disinfect them if necessary.

2. Foods that need to be cooked should be cooked thoroughly during processing, and the central temperature of semi-finished products should not be lower than 70℃ during secondary cooking; Use special tools to taste dishes; Processed dishes must be packed in sterile containers. Processed finished products are strictly stored separately from semi-finished products and raw materials.

3. Avoid too high temperature and too long time when frying food; Remove floating food residues and bottom residues from frying oil at any time, and frying edible oil shall not be repeated.

4. Containers containing food raw materials and containers containing cooked food for immediate entrance should be strictly separated in terms of materials, shapes, colors, specifications and signs, and the signs should be clear and easy to distinguish.

5. Foods that need to be stored for a long time (more than 2 hours) after cooking should be stored at a temperature higher than 60℃ or lower than10℃; Keep the surplus food and raw materials properly, and the cooked products that need to be refrigerated should be cooled as soon as possible before refrigeration.

6, every meal or overnight cooked products must be fully heated (make the internal temperature of food above 70℃) before serving; Recycled food (including auxiliary materials) shall not be supplied again after cooking.

7, familiar with lentils, soybean milk, fresh day lily and other food processing links and methods that are prone to safety and hygiene problems.

8. Perishable foods such as tofu, meat and eggs should be kept in cold storage. Raw and cooked food and semi-finished products should be refrigerated separately and not mixed.

9. Tools such as knives, piers, plates, buckets, basins, baskets and rags and containers for raw materials, semi-finished products and finished products should be clearly marked and used separately. After use, they should be washed, put in a proper place and kept clean. Containers for finished and semi-finished foods shall be placed on tables and shelves, and shall not be placed directly on the ground.

10. Wastes should be placed in a special container with a cover, which should not be exposed, overstocked or overflowed, and the appearance of the container should be neat.

1 1. The floor, countertops and walls shall be clean and free of sundries, and the exhaust hood shall be free of grease, so as to be natural.

Cooking hygiene workflow

1. Check the personal hygiene of employees before taking up their posts: wear clean work clothes; The hair cap is straight and tight; Meet personal hygiene standards.

2. Open the window for ventilation; Clean all parts of the cooking room. Clean and scrub the stove, awning, stove drain pipe, steamer, pool, wall, doors and windows, workbench, air conditioning cabinet, shelf, refrigerator, freezer and other electrical appliances; Clean and wipe the floor.

3. Regularly clean the exhaust fan and range hood; Wipe the roof and lighting.

4. Method of cleaning seasoning tank and oil (oil tank). The cleaning steps are as follows: firstly, the articles in the container are poured out, and the residue and sediment are removed-cleaning and drying.

5. Clean cooking utensils such as frying spoons and pots and processing tools such as knives and piers.

6, check the refrigerator, cold storage and other places where raw materials are stored for rot and deterioration and clean them up in time; Defrost and clean refrigerators and freezers regularly. Before defrosting, take out the stored items, turn them off, defrost them-clean up sundries and accumulated water-wipe the inside and outside of the refrigerator-open them.

7. Dishes should be disinfected, put into special cabinets or placed in fixed positions, and covered with special covers to prevent dust. The sideboard is wiped and disinfected every day.

8. Cook dishes in strict accordance with the Food Cooking Hygiene System and quality requirements.

9. Clean the raw material container in time after use and store it in a fixed position.

10, keep the environment clean at any time. Processing countertops, pools and floors should be kept free of sundries, residues and water at any time. The garbage generated during the operation is put in a closed container and cleaned at any time.

1 1, and finish the work before work. Clean the stove, drain and other places, so that there is no debris, residue and water; The soup and water in the soup pot and steamer should be cleaned; Semi-finished products and raw materials shall be stored according to the requirements of health system; Cooking spoons, pots and other tools should be cleaned and stored in a fixed location; Seasoning pot and oil pot (oil tank) should be covered with cover or cloth; Wash the floor every day, so there is no oil pollution.

Barbecue hygiene workflow (barbecue)

1. Check the personal hygiene of employees before taking up their posts: wear clean work clothes; The hair cap is straight and tight; Meet personal hygiene standards.

2. Clean all parts of the barbecue room. Pour charcoal ash into the barbecue oven, clean the barbecue oven, clean the oven plate and shovel slag; Wipe the smoke exhaust hood (inside and outside), workbench, shelf, conditioning cabinet and walls, doors and windows, lights; Clean inside and outside the swimming pool; Clean and wipe the floor.

3. Clean the exhaust fan and flue regularly. Defrost and clean the refrigerator regularly (the steps of defrosting the refrigerator: before defrosting, take out the stored items, turn off the machine, defrost-clean the sundries and accumulated water-wipe the inside and outside of the refrigerator-turn on the machine).

4, cleaning tools, trays, iron chopsticks and other tools;

5. Clean the seasoning jar and oil scorpion. The cleaning steps are as follows: firstly, the articles in the container are poured out, and the residue and sediment are removed-cleaning and drying.

6. Prepare barbecue tableware and place it with a special cover or a special cleaning cabinet to prevent dust and flies;

7. Check whether the raw materials used for barbecue meet the hygiene and quality requirements.

8, the process of processing raw materials, barbecue in strict accordance with the requirements of the health system.

9. All parts of the work should be kept clean at all times, and the garbage should be stored in a closed place.

10, clean up before work. Extinguish that carbon fire of the barbecue oven; Clean up sundries and residues in all parts and clean the ground; Dump all the rubbish; Tools and raw materials are classified and stored according to the requirements of health system; Cover the seasoning tank and oil tank; The disinfected tableware is sent back to the washing room.

1 1, raw materials and semi-finished products should be stored separately, and finished products should have special storage places to avoid pollution.

12. When barbecuing, it is necessary to avoid direct contact between food and flame, and the grease in food will drip onto the flame.

Barbecue hygiene workflow (roast duck)

1. Check the personal hygiene of employees before taking up their posts: wear clean work clothes; The hair cap is straight and tight; Meet personal hygiene standards.

2. Clean the roast duck restaurant. Empty the carbon ash in the roast duck furnace; Wipe the roast duck stove, the outer wall of the stove, the exhaust hood and the wall of the roast duck room, the workbench, household appliances, doors and windows, lights and other parts; Clean inside and outside the swimming pool; Clean and dry the floor.

3. Clean the exhaust fan regularly; Regularly clean up the carbon deposits in the flue. Defrost and clean the refrigerator regularly (steps of defrosting the refrigerator: take out the stored items before defrosting, shut down and defrost → clean up sundries and accumulated water → wipe the inside and outside of the refrigerator → turn on the machine).

4, cleaning tools, trays, duck carts, duck poles, duck hooks, kettles and other tools.

5. Prepare 75% alcohol, alcohol cotton, clips, disposable gloves and masks for disinfection.

6. Check whether the duck skin meets the hygiene and quality requirements. If deterioration or other abnormal sensory properties are found, they shall not be processed.

7. Roast duck is made in strict accordance with the requirements of food hygiene and quality. Cooked ducks should be placed (hung) separately from raw duck skins, and should not contact with walls and other objects to cause pollution.

8. Maintain environmental sanitation. There should be a tray to receive blood water under the shelf where dried salted duck or cooked duck is hung; Garbage should be stored in a sealed way and cleaned up in time.

9. Before cutting ducks, disinfect tools such as duck cutting knives and duck cutting trays; The duck cutter should disinfect his hands, dress neatly, wear a mask and disposable gloves before operation.

10, put out the carbon fire of the roast duck stove before coming off work; Cleaning tools; According to the requirements of the health system, utensils and articles should be placed neatly and packaged neatly; Duck skin is stored in a fresh-keeping cabinet; Put the unused tableware back in the laundry room.

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