Ingredients and health management system
Hits: 2607 Date: 2014-10-10
食品衛(wèi)生管理制度
Food control over the "Eight" good health and safety management:
1, strict liability off. Canteen manager (or supervisor) to sign an undertaking food quality and health and safety. Quality of raw ingredients, processing procedures and the quality of the total charge produced, and then implement those responsible in accordance with the various processes (purchase, storage, primary processing, cut with, cooking, Dining, etc.).
2, strictly stock clearance. Select high-quality suppliers, and conduct regular site visits to their place of business, the source of the ingredients, such as business licenses, to ensure that the source of the ingredients meet the health requirements. Execution cable card purchase of raw materials, inspection registration system; buyer shall purchase perishable raw materials, warehousing, the inspector rejected does not meet the requirements of food hygiene supplies, purchase of raw materials to ensure the safety of health.
3, strict customs warehouse. Materials stored in strict accordance with the FIFO principle, ensure food use in the period, expired food materials, rotten food promptly drained destroyed, must no longer be used. Material storage must strictly implement the "four isolation": raw and cooked isolation; finished and semi-isolation; food and sundries, drugs isolation; food and natural ice isolation. To prevent cross-contamination of food, to ensure food hygiene and safety.
4, strict testing off. Fresh pork must have local health and epidemic prevention station seal and retained to prepare the corresponding invoice queries to issue the pork into the cafeteria; strengthen rapid detection of pesticide residues in vegetables, to prevent pesticide residues in vegetables into the restaurant, food Sulfoxylate strengthen opposite and speed measuring formaldehyde, found the problem are determined not to use, eliminating the use of unsafe materials, to ensure food hygiene and safety.
5, strict customs processing. Meat, fruits and vegetables and other types of dry food in strict accordance with the order of the first washed, cut, complete with a classification on the case after cutting station and dish rack, not stacked on the floor; raw processed vegetables must be "a wash, two bubble , three red, four hot, "the four clearance program operation. Found perishable raw materials must be removed immediately, prohibit the use and processing. Knives, cutting boards, tables, appliances, sinks and other facilities used to identify distinction.
6, strict cook off. Cooking staff must strictly follow the raw and cooked raw materials, finished products, semi-finished products kept separate, not use raw materials and expired condiments spoiled. Food must be cooked fully cooked, especially poached prohibited the sale of semi-finished products, not salad, fried vegetables from the sale of food between meals channel sent immediately.
7, tableware disinfection strict customs. Fresh (with) a disinfection practice "four pass" must be strictly in accordance with a scratch, two wash, three red, four disinfection, five cleaning procedure, the person responsible. Quality supervision department regular checks to ensure the safety and health.
8, strict clear the "four evils" Off. In order to do a better job in addition to the "four evils", and companies have contracted this work to a professional pesticide manufacturers, responsible for the overall Pensha twice a month, and put a strong sticky mouse board, plus special circumstances require spraying to ensure prevention "four evils" to achieve safe results.
