1. Quality requirements for incoming goods

(1) Raw materials must be fresh and hygienic, and meet the industry standards of this kind of food, and finished products and semi-finished products should have sufficient effective shelf life.

(2) incoming goods must be sealed in food bags, and raw and cooked food must be separated.

2. Processing and manufacturing requirements

(1) Open-flame stoves should not be used for processing cooked food. When using high-temperature stoves, certain protective facilities should be provided or obvious signs should be made in the direction that may contact customers to prevent burns.

(2) The changes of processed products should be observed at any time during the production process to ensure the quality of finished products.

(3) according to the sales situation of each variety, timely process and supplement the countertop.

3. Preservation and fresh-keeping requirements

(1) Perishable food should be stored in a fresh-keeping cabinet, and should not be kept at high temperature or normal temperature for a long time.

(2) When the temperature is high, marinated foods should be soaked in boiling brine for 5 minutes every 2 hours.

(3) BBQ food should be stored in an incubator, and it is not suitable for long-term storage in the air with high temperature.

4. Personnel hygiene requirements

(1) Processing personnel must keep their hands clean and wash their hands with sterilized water in the following situations:

① Before taking up their posts;

② returning or touching other non-cooked food items after leaving work;

③ When you continue cooking and processing after washing your hands for 2 hours.

(2) People who are in direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings. No nail polish or perfume.

(3) Don't scratch your scalp, wipe your nose or dig your ears at work. Do not taste directly with a spoon or grasp food sales with your hands, and do not touch unclean items. Processors are injured in their hands and are not allowed to touch food or raw materials. After dressing and wearing protective gloves, you can take part in the work without direct contact with food. Personal articles shall not be stored in the workshop.

(4) employees must wear clean work clothes, hats, shoes and masks before entering the processing room. Work clothes should be clean and tidy. Hair should not be exposed outside the hat, and it should not be combed in the processing place.

5. Hygienic requirements for tools

(1) Before processing and making cooked food, all tools such as clips, chopping boards, knives, etc. must be cleaned and disinfected frequently and kept dry to avoid contact with other articles.

(2) Cutting tools such as knives and chopping boards should be cleaned immediately after being used once.

(3) After use, the tools should be soaked in a container filled with disinfectant.

6. Packaging requirements

(1) When cooked food is displayed in bulk, sterilized trays should be used and placed in transparent glass cabinets.

(2) if it needs to be packaged and displayed, it should be wrapped with plastic wrap.

(II) Aquatic products

1. Quality requirements for incoming goods

(1) The quality standards of aquatic products must meet the requirements of the State on the Hygienic Management Regulations for Aquatic Products.

(2) fresh fish: the mucus on the body surface is transparent, shiny in color and normal in smell; The color of fish gills is bright red or dividend, the cornea is bright and transparent, and the eyeball is prominent; The abdomen is white and does not swell; Fish scales are complete, shiny and smooth, and are not easy to fall off; The head and tail of the hand-held fish are drooping, not bending, and the muscles are elastic, so it is not easy to press out the depression and can be quickly flattened; The muscles are normal in color.

(3) Shrimp: The head and tail are complete, with a certain degree of curvature. The shrimp body is quite stiff, bluish white, translucent and not red, and the shell is shiny and slightly moist.

(4) Crabs: the legs are plump, the texture of crab shells is clear, the back sides are flat when held by hands, and the weight and smell are normal.

(5) Shellfish: The shell of fresh clams is closed, the meat is fresh and odorless, and when two shells collide, they make a real noise.

(6) Squid: bright color, reddish skin, luster, slimy, complete figure, soft muscles, elasticity and smoothness.

2. Requirements for storage of fresh aquatic products

(1) The imported live fish must be stored in a pool.

(2) Depending on the living environment, live fresh fish are stored in fresh water or seawater pools. Salted and freshwater fish cannot be kept in the same pond.

(3) The water in the pool should be changed regularly, and the water quality should be kept clean and the oxygen supply should be sufficient.

3. Temperature and salinity requirements

The seawater temperature should be controlled below 12 degrees. The salinity is about 3.5%.

4. Hygienic requirements

(1) The storage pond should be thoroughly cleaned regularly, and the pond should be cleaned with sterilized water.

(2) After fresh water is injected into the cleaned pond, it must be settled for at least 12 hours before fish can be put into the pond.

(3) Other storage utensils should also be cleaned regularly.

5. Safety requirements

(1) Dangerous live and fresh animals are not allowed to be displayed in public without a protective screen.

(2) The sales staff should be responsible for taking and placing dangerous animals and use special tools.

6. Packaging requirements

(1) Fresh and live aquatic products should be cleaned after slaughter, packed with non-toxic and transparent packaging materials and stored in a refrigerator.

(2) When fresh aquatic products are sold, they can provide conditions for maintaining short-term survival, such as live fish, and a certain amount of water can be filled in bags when they are sold.

(3) The sold goods must be affixed with the price tag on the outer packaging.

(3) Fruits and vegetables

1. Hygiene and quality requirements for incoming goods

Fresh vegetables must be washed before entering the supermarket, and must not contain dirt, rot, dead leaves, etc.

2. Classification and grading of incoming goods

(1) Fresh fruits and vegetables should be stored separately according to their types and marked with grades before being put on the cabinet.

(2) The grades and prices of fruits and vegetables must be consistent, and the price tag must comply with the company's regulations.

3. Pruning requirements

For the parts of bulk vegetables that do not meet the requirements, they must be pruned before being packaged and put on the counter to ensure the quality of the goods on the counter.

4. Packaging requirements

(1) A small number of air holes should be punched in the packaging bag for fresh fruits and vegetables.

(2) The packaging materials for fruits and vegetables that need to be refrigerated should be low-temperature resistant materials.

(3) The date of production, shelf life, storage conditions, etc. of the goods must be indicated on the outer packaging

(4) In order to ensure the freshness of fruits and vegetables, they should be sold as soon as possible after packaging.

(5) Vegetables must be packaged before being put into a fresh-keeping cabinet for sale.

5. Requirements for display and preservation

(1) Apart from storing fruits and vegetables by category, attention should also be paid to color matching to show that the goods are complete.

(2) Pay attention to the sense of quantity, and keep the goods on the table full, with sufficient varieties and rich contents.

(3) The display position of fruits and vegetables should be adjusted every week, not fixed in one place.

(4) Commodities with small demand should be displayed near necessities.

(5) The display place of fresh fruits and vegetables should keep the temperature at about 5-1 degrees; Refrigerated fruits and vegetables should be displayed in the refrigerator, and the temperature of the refrigerator should be kept at-2 ~13 degrees.

(6) root vegetables such as sweet potato, potato, taro, yam, onion, garlic, etc. are kept at 5 ~1 degrees.

(4) Bread and cakes

1. Quality requirements of raw materials

(1) Before making, check whether the quality of raw materials meets the requirements of making varieties.

(2) Sugar: Attention should be paid to prevent syrup from fermenting and deteriorating in summer. Syrup barrels or other containers containing syrup should be washed frequently, kept clean, and covered and covered to prevent impurities from mixing.

(3) Grease: The grease used in pastry processing should have excellent crispness, high stability, good flavor and appropriate melting point, and rancid grease is not allowed.

(4) Dairy products: The hygienic quality of dairy products directly affects the quality of finished products, especially fresh milk and condensed milk should be prevented from being adulterated with water, adulterated and deteriorated, and milk powder should be prevented from being adulterated with sugar, starch and industrial grade passing off as food grade.

(5) Egg products: including egg products, are also important raw materials in cakes and breads. When fresh eggs are used as raw materials, they should be cleaned to prevent fresh eggshells from polluting the products.

(6) Food additives: The additives used in the production of biscuits, bread and cakes mainly include essence, pigment, loosening agent and quality improver, which should be qualified products approved by the state and produced by designated factories. The amount of essence added should not be excessive; The maximum dosage of pigment shall not exceed .5 g/kg; Quality improvers should be used as little as possible or not.

2. Dough modulation requirements

(1) The modulation requirements for making different pastry doughs are also different, which are divided into one modulation and two modulation. Each preparation should be made in strict accordance with the proportion of ingredients in the formula and the prescribed order.

(2) The key to the preparation of biscuit dough is the reasonable control of gluten formation and gluten quality. It is required that biscuit dough has low gluten formation and weak gluten formation characteristics. The characteristics of different kinds of biscuit dough also have different requirements, and different technological measures should be taken.

(3) To make a cake, eggs and sugar should be stirred at high speed by an egg beater to form an egg slurry. At the end of egg beating, the volume is 2-3 times higher than the original volume, and the egg slurry has a delicate structure, which is milky white and slightly yellow. Then add flour to make the paste for a short time and the stirring speed should be low.

(4) The stirring time should be strictly controlled in the preparation process, so that all kinds of auxiliary materials can be fully mixed and generated.

3. Fermentation requirements

(1) There are two kinds of fermentation: primary fermentation and secondary fermentation. Bread and individual cakes must be fermented.

(2) Proper temperature, humidity and time should be controlled in the fermentation process, and the fermentation temperature should be different in summer and winter.

(3) During the process of dough fermentation, the fermentation situation should be checked every half hour and the temperature and fermentation time of the fermentation box should be properly adjusted.

4. Shaping requirements

(1) After the bread dough is made, the large dough should be divided into small bread pieces according to the weight requirements of the finished product.

(2) After rounding and natural fermentation, the shaped bread is put into a mold to form the basic shape of the bread.

(3) Before loading the mold, the baking mold should be pretreated to make the baking mold temperature not lower than 32 degrees, and the crumbs and grease stains on the inner surface of the baking mold should be cleaned and oiled.

(4) Some biscuits need to go through the rolling process after the dough is prepared, so that the loose dough can be formed into a compact sheet with a certain adhesive force, and the big bubbles in the dough can be removed to prevent the biscuit blank from generating a big cavity after baking, so that the surface smoothness of the finished product can be improved and the pattern is clear.

(5) The shaping of the cake is to inject the egg paste into the cake mold, and the amount of the egg paste in the mold is about 8% of the mold volume. Before the egg paste is put into the mold, the inner wall of the mold is coated with oil, which is beneficial to the demoulding of the finished product.

5. Baking requirements

The baking temperature (primer, surface fire) and time required for making different cakes are all different. Even if the same kind of cakes are baked for various reasons (such as early stirring, sufficient fermentation, moderate temperature, etc.), it is necessary for producers to check the baking changes at different stages at any time and adjust the reasonable temperature in time to achieve the perfection of the color, aroma, shape and taste of the finished products.

6. Cooling requirements

(1) The surface temperature and center temperature of freshly baked cakes are relatively high. In order to prevent the deformation and mildew of cakes, it is generally necessary to cool them for a period of time before packaging, so that the inner center temperature reaches about 3 degrees and the water vapor disappears before packaging.

(2) It is best to use natural cooling method to cool cakes. Put the baked cakes on a cooling rack for about 3-4 hours (usually 1 hour for cakes), and let them radiate naturally to keep their inherent fragrance and beautiful appearance.

(3) The freshly baked cakes should be put into the finished product room for cooling. The indoor temperature of the finished product room should be kept at about 15 degrees, and the room should be dry and equipped with mosquito killing and sterilization equipment.

7. Packaging requirements

(1) The packaging of cakes should be made of non-toxic and odorless packaging materials that meet the hygiene requirements, and the finished products can be bagged or put into plates after simple shape trimming and cutting.

(2) Bread sold over the counter without small packages should be put on trays and displayed in a clean bread showcase.

(3) All kinds of cakes must use their special packaging tools, and labels should be attached to the outer packaging of finished products, indicating the product name, production date, shelf life, price, weight and storage conditions.

8. Requirements for preservation and freshness preservation

(1) All kinds of pastry products should be stored separately from raw materials and semi-finished products.

(2) Do a good job in the acceptance of cakes on the counter, and make records to ensure that spoiled food is not on the counter, and regularly carry out sanitary quality inspection on the stocked food.

(3) All kinds of cakes should be clearly marked and stored separately. Bread, biscuits and cake blanks should be stored in a room with moisture-proof facilities to prevent moisture absorption from melting and mildew. The finished bread is usually kept at the counter for 2 days at room temperature.

(4) The processed cream cake should be stored in cold storage, and the storage time should not be too long, usually 4 days.

(5) During the shelf life, the counter should go through the formalities of returning and replacing the bread which is affected by extrusion and deformation, and the bread can be processed into "toast" after being recycled in the workshop. If it can no longer be processed, it should be reported as a loss.

9. Hygienic requirements

(1) Producers and packers must keep their hands hygienic and wash their hands when:

① Before work begins;

② leave the post halfway;

③ after rest or eating;

④ After touching raw meat, eggs, vegetables, dirty tableware and containers;

⑤ After picking up the dirt or directly treating the waste;

⑥ when you continue cooking and processing after washing your hands for 2 hours.

(2) All utensils and countertops in the processing room must undergo strict cleaning and disinfection; Producers and packers must disinfect their hands with disinfectant.

(3) People who are in direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings. No nail polish or perfume. Do not taste directly with a spoon or grasp food sales with your hands, and do not touch unclean items. When the hand is injured, it is not allowed to touch food or raw materials. After dressing and wearing protective gloves, you can take part in the work that does not directly touch food. Personal articles shall not be stored in the processing room.

(4) Workers must wear clean work clothes, hats, shoes and masks before entering the processing room. Work clothes should be kept clean and tidy. Hair should not be exposed outside the hat, and it should not be combed in the processing place.

1. Transportation requirements

(1) The finished products shall be packed and transported in boxes, and the loading and unloading tools and appliances shall be special.

(2) Special vehicles should be used for short-distance transportation in the city, with roofs and covers to avoid dust and other pollution.

(3) The packager is responsible for the delivery of the finished bread between branches, and prepares the goods according to the required quantity in the order form sent by the branch, and submits it to the relevant personnel for signature.

(4) When the finished bread is shipped to the counter or supermarket, the shipper should make a "product card" according to the type of bread and submit it to the counter staff for signature, and make a summary report after business every day.

(5) Fresh meat

1. Quality requirements for incoming goods

(1) It must meet the requirements of the State on Hygienic Management Regulations for Meat and Meat Processed Products, and the packaged and semi-finished foods must be kept fresh.

(2) Fresh meat freshness standard

① There is an oily film on the surface. The dry skin is pink, and the new section is slightly wet, but it does not stick to hands. It has the unique color of this kind of livestock meat and the gravy is transparent.

② The meat on the cut surface is dense, and the dimple of the finger can be quickly restored to its original state.

③ Cattle fat is white, yellow, yellowish, hard, and broken when squeezed;