Food Hygiene Management System

In order to effectively improve school food hygiene management, prevent food poisoning from the source, and create a safe and hygienic environment for school teachers and students, according to the "School Hygiene "Work Regulations", "Food Hygiene Law" and other relevant regulations, combined with the actual situation of our school, this management system is specially formulated.

1. General Principles

1. Actively cooperate and actively accept the supervision and inspection of school food hygiene by the health administration department, and take timely measures to rectify the opinions and suggestions put forward by the health administration department.

2． Establish an emergency response mechanism for emergencies such as food poisoning or other food-borne diseases. If the above-mentioned incidents occur, business activities will be stopped immediately and reported to the school, education administration department, and health department. Delayed reporting, concealment of reporting, or underreporting shall not be allowed.

3． Implement an accident liability tracing system. In the investigation of accident responsibility, we should achieve "four no-goes", that is, no let-off until the cause of the accident is found out, no let-off until the corrective measures for the accident are implemented, no let-off until the person responsible for the accident is dealt with, and no let-off until teachers and students are educated. .

2. Requirements for food hygiene management in school canteens

(1) Must meet the conditions:

1. Canteen employees must be trained and qualified before they can take up the job, have a health certificate, and keep their personal clothing and appearance clean at all times.

2． The facilities in the canteen operating room are reasonably laid out, with raw and cooked food separated and clearly marked, and tableware stored neatly and sealed.

3． The purchased food must meet hygiene standards, have inspection certificates, and have refrigeration and freezing facilities. The warehouse is clean and ventilated, with complete rodent-proof facilities. Raw materials are neatly arranged with obvious signs, and items are stored in classified racks.

4. Food raw materials and food additives comply with regulations. The packaged food has the factory name, factory address, production date, and shelf life. There is no food that has exceeded the shelf life or is spoiled. Containers and utensils used for raw materials, semi-finished products and finished products should be used separately and positioned for cleaning.

5. Tableware disinfection facilities must be monitored to be qualified, meet the requirements, and operate normally. There should be a dedicated person responsible for disinfecting tableware and be proficient in operating procedures.

6． The environment is clean and hygienic, with rodent-proof, fly-proof and dust-proof facilities.

7. The restaurant is clean and hygienic, and the tableware and tableware meet hygiene requirements. Customers' self-picking of condiments complies with hygienic requirements, and special tools are provided for selling direct-to-eat food.

8. It has a health license and undergoes annual review. There is a dedicated person in charge of food hygiene work and regular inspections.

(2) Hygiene requirements during processing

1. Strictly put an end to the use of spoiled and other food that does not meet hygienic requirements and its raw materials to process food.

2． Animal foods and plant foods must be stored separately during rough processing.

3． Tools used for raw materials, semi-finished products and finished products must not be mixed and kept clean. The processed raw materials, semi-finished products and finished products are stored in compliance with hygiene requirements to prevent cross-contamination.

4. Food must not be eaten until it is cooked thoroughly. Cooked products that have been cooked overnight must be fully heated before eating, and those that are not heated thoroughly are strictly prohibited.

5. No sensory abnormal or spoiled food shall be sold.

3. Food hygiene management requirements for school grocery stores.

1. Business households must hold a health license and employee health certificate.

2． Food display and sales must comply with hygiene requirements and should be 15 cm away from walls and the ground.

3． Three prevention measures and waste storage comply with regulations and do not pollute the environment and food.

4. Expired, spoiled and "three-no" food (food without factory name, factory address, production date, and shelf life) is not allowed to be sold.

5. Fixed packaged food shall not be sold in pieces.

Food Hygiene "May 4" System

1. Implement the "Four Nos" system from raw materials to finished products.

Buyers do not purchase rotten raw materials;

Custodians do not accept rotten raw materials;

Processors do not use rotten raw materials;

Salespersons (waiters) will not sell rotten raw materials;

2. The storage of finished products (food) shall be subject to "four isolations".

Separate raw from cooked products; Separate finished products from semi-finished products;

Separate food from sundries and medicines; Separate food from natural ice;

3. Utensils (food Tools) implement the "four clearances".

First washing, second brushing, third flushing, and fourth disinfection (steam or boiling water).

4. Environmental sanitation adopts the "four determinations" approach.

A certain number of people, a certain object, a certain time, a certain quality, and everything is guaranteed by slicing.

5. Personal hygiene should be followed by "four diligences".

Wash hands first, cut nails the second time, bathe and get a haircut the third time, change work clothes the fourth time

Canteen hygiene management system

People’s primary requirement for food is Hygiene, secondly requires balanced food nutrition, and thirdly requires food color, aroma and taste. Therefore, employees must first cultivate good hygiene concepts at work, and formulate a comprehensive catering hygiene plan to implement it into daily work. Our company has now formulated strict hygiene management and control procedures. We have strict requirements and training on food hygiene, environmental hygiene, and employee personal hygiene. Each new employee receives mold training before joining the company, one of which is It's a health requirement. This ensures hygienic quality and provides your company with satisfactory catering services.

1. Food Hygiene

(1) Our company will strictly comply with the "Food Hygiene Law" and the "Fast Food Delivery Industry Standards" to ensure that all purchased items Hygienic quality of food and condiments.

(2) Allow the supervision team to inspect the kitchen and related work areas and food at any time.

(3) In order to ensure the quality of the meals, a food sample retention system will be adopted for each meal (stored for 48 hours). If an employee of your building suffers from food poisoning and it is confirmed by the health department that the cause is our company To this end, our company will bear all economic and legal responsibilities.

(4) When your building receives information that a dining employee has symptoms of food poisoning: such as diarrhea, vomiting, dizziness, etc., you should quickly notify our manager, and both parties will immediately send the patient to the hospital. Do samples of vomitus and feces for testing to confirm the cause of the disease. Our company will immediately stop the use of kitchen tableware and all food on site, seal all food for inspection, and quickly mobilize finished fast food from other channels to ensure normal meal supply.

2. Hygiene in the cutting room:

(1) Keep the floor free of accumulated water, debris, oil stains, stains, clean and bright, and remove them at any time during work Clean the vegetable leaves on the ground to ensure that dynamic hygiene meets the requirements, and the walls are dust-free and have no dead ends;

(2) Windows, doors, and door curtains should be cleaned regularly and kept clean without dust, stains, and glass. Bright;

(3). The ditch should be covered with a ditch cover. The inner wall should be free of grease, oil stains and debris. Clean it in time and keep the drainage smooth;

(4). The ceiling should be free of dust, spider webs, and dead corners; the lamps should be kept clean, dust-free, and oil-free so that they can be used normally. If you find that the lamp does not light up or the light becomes dimmed, you should report it to the relevant department for repair in a timely manner;

(5) The fly-killing lamp should be checked at any time to see if it is working normally. If there is any abnormality in the lamp, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. , the fly killing strips should be replaced in time according to the actual situation, and corresponding records should be made;

(6) Shelves and floor racks should be kept clean, and items should be stacked neatly;

( 7) Vegetable cutters, vegetable killing machines, meat slicers, stuffing mixers and other equipment should be cleaned by dedicated personnel at any time to ensure that their surfaces are bright and clean, free of oil stains and dirt, and their working status should be observed at any time during use to see if they are working normally. , if abnormal conditions are found, report them to the relevant departments for repairs in a timely manner.

(8) Washing pools and thawing pools should be used according to regulations and cannot be mixed. They should be kept clean inside and outside at all times, free of residues, grease, and bright and tidy;

(9) Vegetable baskets and meat boxes should be cleaned and disinfected in time to ensure that they are free of dirt, residue and mud. Meat and vegetable containers should be used separately, and should be thoroughly disinfected by dedicated personnel on a regular basis, and corresponding records should be kept;

(10), Hand tools such as knives, vegetable cubes, meat cubes, handcloths, etc. should be cleaned and disinfected in time after use to ensure that they are rust-free, mildew-free, and odor-free. They should be placed in designated locations. Vegetable cubes and meat cubes should be placed immediately. After storage, the hygiene should be checked again before use, and it should be thoroughly disinfected by a dedicated person, and relevant records should be kept;

(11) The operating table should be kept bright and clean at all times, free of dirt, Residue and dirt.

(12). During use, the outer wall and lid of the trash can should be kept clean and free of dirt. The inside and outside of the trash can should be washed clean after use. Waste in the trash can should not be accumulated for too long, and should not be exposed or spilled. , clean up in time, and cover the bucket at all times;

(13) Cleaning supplies such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt and dust. Oil stains and no odor, neatly stacked in designated locations;

3. Sanitation between non-staple food rooms

(1) Keep the floor free of accumulated water, debris, oil stains, and stains , smooth and bright; the walls are free of dust and dead corners;

(2) Windows, doors, and door curtains should be cleaned regularly and kept clean and free of dust and stains, and the glass should be bright;

( 3) The ditch should be covered with a ditch cover, and the inner wall should be free of grease, oil stains and debris. Clean it in time and keep the drainage smooth;

(4) The ceiling should be free of dust and spider webs , no dead ends; the lamps must be kept clean, dust-free, and oil-free so that they can be used normally. If the lamps are found to not light up or the light becomes dimmed, they should be reported to the relevant departments for repair in time;

(5), The fly-killing lamp should be checked at any time to see if it is working normally. If there is any abnormality in the lamp, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing strip should be replaced according to the actual situation. , and make corresponding records;

(6) The exhaust hood and exhaust fan should be cleaned regularly to ensure that they are clean and bright inside and outside, the smoke exhaust is smooth, and there is no grease. If any abnormality is found, report it to the relevant department in time. Repair;

(7) Shelves and floor racks must be kept clean, and items must be stacked neatly;

(8) Stoves must be cleaned and washed at any time to keep them free of grease, dirt, and dirt. Dirt and maintenance must be determined; there are no sanitary corners or debris around the stove; the stove should be inspected regularly to ensure normal firepower;

(9) The load table, seasoning cart, and seasoning jars must be cleaned in time , keep the inside and outside clean and bright, without dirt and sanitary dead corners, items should be stacked neatly, and the remaining condiments should be disposed of according to regulations after the work is completed;

(10) Hand tools such as: large hand spoons , fences, shovels, ladles, handcloths, etc. should be cleaned promptly after use and placed in designated locations. Before use, the hygiene should be checked again to see if they are qualified. They should be thoroughly disinfected by a dedicated person and relevant records should be kept;

(11). During use, the outer wall and lid of the trash can should be kept clean and free of dirt. After use, the inside and outside should be washed clean. Waste in the trash can should not be accumulated for too long, and should not be exposed or spilled. Clean up in time and cover the bucket at all times;

(12) Cleaning supplies such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt and dust. Oil stains and no odor, neatly stacked in designated locations;

4. Staple food room hygiene:

(1) Keep the floor free of accumulated water, debris, oil stains, and stains , smooth and bright; the walls are free of dust and dead corners;

(2) Windows, doors, and door curtains should be cleaned regularly and kept clean and free of dust and stains, the glass should be bright, and ditches should be covered with ditch covers. There should be no grease, oil stains or debris, clean it in time and keep the drainage smooth;

(3) The ceiling should be free of dust, spider webs and dead corners; the lamps should be kept clean and dust-free . It can be used normally without oil stains. If you find that the lamp does not light up or the light becomes dimmed, you should report it to the relevant department for repair in time;

(4). The fly killer lamp should be checked at any time to see if it is working normally, such as If any abnormality occurs in the lamp, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing strips should be replaced according to the actual situation and corresponding records should be made;

(5) The smoke exhaust hood and exhaust fan should be cleaned regularly to ensure that they are clean and bright inside and outside, the smoke exhaust is smooth, and there is no oil dirt. If any abnormality is found, report it to the relevant department for repair in time;

(6 ), shelves, and floor racks should be kept clean, and items should be stacked neatly;

(7) Electrical equipment such as steamers, ovens, dough presses, dough mixers, electric baking pans, and exhaust fans should be kept at all times. Keep the exterior smooth and clean, the interior free of dirt and debris, and do not store them

Other items should be maintained regularly and should be used by dedicated personnel;

(8) The operating table should be kept clean at all times, without traces of water, grease, dust, surface dirt, and no other items placed;

(9) Hand tools such as knives, rolling pins, bamboo boards, oil brushes, scales, scrapers, hand cloths, etc. should be cleaned promptly after use and placed in designated locations. Hygiene should be checked again before use. Whether it is qualified or not, a dedicated person will conduct thorough disinfection on a regular basis and keep relevant records;

(10). During use, the outer wall and lid of the trash bin should be kept clean and free of dirt. After use, the inside and outside of the trash bin should be washed clean. The waste should not be accumulated for too long, should not be exposed or spilled, and should be cleaned up in time. The lid of the bucket should be closed at all times;

(11) For cleaning supplies such as: mops, brooms, dustpans, floor pans, etc. Scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil, and odor, and neatly placed in designated locations;

5. Hygiene in the dining room:

(1) It is necessary to keep the ground free of accumulated water, debris, oil stains, stains, and clean and bright. The debris on the ground should be cleaned at any time during work, and the dynamic sanitation should be ensured to meet the requirements, and the walls should be free of dust and dead corners;

(2) Windows, doors, and door curtains should be cleaned regularly to keep them clean and free of dust and stains, and the glass should be bright;

The ceiling should be free of dust, spider webs, and Dead corners; lamps and lanterns must be kept clean, dust-free, and oil-free so that they can be used normally. If it is found that the lamp does not light up or the light becomes dimmed, it should be reported to the relevant department for repair in time;

(3), shelves, The floor frame should be kept clean, and should be thoroughly cleaned and disinfected regularly by a dedicated person, and detailed records should be kept;

(4) The fly killer lamp should be checked at any time to see if it is working normally. If there is any abnormality in the lamp, it should be reported to the relevant authorities. The personnel should make timely repairs, and the fly-killing lamp should be cleaned regularly to ensure that its appearance is dust-free and stain-free. The fly-killing strips should be replaced according to the actual situation and corresponding records should be made;

(5) The operating platform should Keep it bright and clean at all times, free of dirt, residue and mud;

(6). During use, the outer wall and lid of the trash can should be kept clean and free of dirt. After use, the inside and outside should be washed clean and the waste in the bucket should be removed. Do not store items for too long, do not expose or spill them, clean them in time, and cover the bucket at all times;

(7) For cleaning supplies such as: mops, brooms, dustpans, floor scrapers, Rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil, and odor, and neatly placed in designated locations;

5. Sanitation of the disinfection room:

(1), It is necessary to keep the ground free of accumulated water, debris, oil stains, stains, and clean and bright. The debris on the ground should be cleaned at any time during work, and the dynamic sanitation must be ensured to meet the requirements; the walls should be free of dust and dead corners;

(2) Windows, doors, and door curtains should be cleaned regularly to keep them clean and free of dust and stains, and the glass should be bright;

(3) The ceiling should be free of dust, spider webs, and Dead ends; lamps and lanterns must be kept clean, dust-free, and oil-free so that they can be used normally. If it is found that the lamp does not light up or the light becomes dimmed, it should be reported to the relevant department for repair in time;

(4) Fly extermination The lamp should be checked at any time to see if it is working properly. If there is any abnormality in the lamp, it should be reported to the relevant personnel for timely repair. The fly-killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly-killing strip should be replaced according to the actual situation, and Make corresponding records;

(5). The ditch should be covered with a ditch cover. The inner wall should be free of grease, oil stains and debris. Clean it in time and keep the drainage smooth;

(6) , Ultraviolet disinfection lamps should be replaced in time according to their lifespan, and detailed records should be kept; 4.6.7. The slag removal pool, washing pool, disinfection pool, and cleaning pool should be used according to regulations and cannot be mixed. They should be kept clean inside and outside at all times and free of residues. , no grease, bright and clean;

(7), detergent and disinfectant should be placed in the prescribed position, and the bucket should be kept clean and no spillage is allowed;

(8) Disinfection The cabinet should be operated and maintained by a dedicated person, and the disinfection lamps should be replaced regularly to ensure that the intensity of disinfection meets the requirements. The hygiene inside and outside the disinfection cabinet should be kept up to standard at all times. The inside of the disinfection cabinet and the bowl baskets should be thoroughly cleaned and disinfected regularly to ensure that No oil stains, no debris, and make corresponding notes

Record;

(9) Shelves and floor racks should be kept clean, items should be stacked neatly, sterilized and unsterilized utensils should be stacked separately and labeled;

(10 ), hand tools such as: hand cloths, mouth cloths, cleaning balls, etc., should be cleaned and disinfected in time after use to ensure that they are rust-free, mildew-free, and odor-free. They should be placed in the designated location and the hygiene should be checked again before use. Whether it is qualified or not, it must be thoroughly disinfected by a dedicated person and relevant records should be kept;

(11). During use, the outer wall and lid of the trash can should be kept clean and free of dirt. After use, the inside and outside of the trash can should be washed clean. The waste in the bucket should not be accumulated for too long, should not be exposed or spilled, and should be cleaned up in time. The lid of the bucket should be closed at all times;

(12) For cleaning supplies such as: mops, brooms, dustpans, Floor scrapers, rags, etc. should be cleaned and disinfected in time to ensure that they are free of dirt, oil, and odor, and neatly placed in designated locations;

6. Warehouse hygiene:

( 1) It is necessary to keep the ground free of accumulated water, debris, oil stains, stains, and clean and bright. The debris on the ground should be cleaned at any time during work, and the dynamic sanitation must be ensured to meet the requirements; the walls should be free of dust and dead corners;

(2) Windows, doors, and door curtains should be cleaned regularly to keep them clean and free of dust and stains, and the glass should be bright;

(3) The ceiling should be free of dust and stains Spider webs and no dead corners; lamps must be kept clean, dust-free, and oil-free so that they can be used normally. If you find that the lamp does not light up or the light becomes dimmed, you should report it to the relevant department for repair in time;

(4 ), shelves, and floor racks should be kept clean, thoroughly cleaned and disinfected regularly, and detailed records should be kept. Various items should be reasonably stacked according to regulations, with partition walls off the ground;

(5) Fly killing lamps should be Check whether the work is normal at any time. If there is any abnormality in the lamp, it should be reported to the relevant personnel for timely repair. The fly killing lamp should be cleaned regularly to make its appearance free of dust and stains. The fly killing strip should be replaced according to the actual situation and made accordingly. Records;

(6). Various account books should be separated from other items and stacked neatly. Their surfaces should be free of dust and debris, clear and accurate;

(7), The outer packaging of all warehousing items should meet the requirements before being put into storage;

(8) Cleaning supplies such as mops, brooms, dustpans, floor scrapers, rags, etc. should be cleaned in time Disinfect to ensure that there is no dirt, no oil stains, no odor, and are neatly stacked in designated locations;

7. Hygiene of fresh-keeping and cold storage warehouses:

(1), maintain The ground should be free of accumulated water, debris, oil stains, stains, clean and bright, and the walls should be free of dust and dead corners;

(2) The ceiling should be free of dust, spider webs, and dead corners; Lamps must be kept clean, dust-free, and oil-free so that they can be used normally. If you find that the lamp does not light up or the light becomes dim, you should report it to the relevant department for repair in time;

(3) Shelves, floor racks It must be kept clean, items must be stacked neatly, and various items must be stacked separately and labeled;

(4) Fresh-keeping warehouses and cold storage warehouses should be regularly cleaned and disinfected by dedicated personnel to ensure that the contents of the warehouse are No blood, no debris, no abnormal smell, and make corresponding records. Observe whether the warehouse is working normally at any time. If any abnormality is found, report it to the relevant department for maintenance to ensure that the quality of the items in the warehouse is not affected;

(5) Fresh-keeping warehouses and cold storages should defrost regularly, and the melted condensate should be handled correctly and promptly and should not be left in the warehouse;

8. Personal hygiene:

(1). The hair of male employees shall be based on the size of the head. Male and female employees must wear hair nets before taking up work. Male employees shall wear work caps, and female employees shall wear work caps or triangular scarves;

(2), Male employees Employees are not allowed to have beards or moustaches;

(3). The protruding part of the nails shall not exceed 1 mm, and ladies are not allowed to wear nail polish;

(4). Before entering the workshop Hand washing and disinfection must be carried out in strict accordance with the regulations. The faucet is a non-manual switch and is equipped with hand sanitizer and disinfectant. A dedicated person will regularly check the condition and cleanliness of the hand washing, as well as the disinfection process. All employees are not allowed to wear any jewelry;

(5). Work clothes should be washed and changed frequently, and

Certify that there are no oil stains, no dirt, flat, no missing buttons, and no open threads; work caps and headscarves must be kept clean, smooth, free of oil stains, no dirt, and no open threads;

(6) All employees must keep at least Conduct a health examination and obtain a health certificate before starting work, and accept temporary inspections if necessary;

(7) Workshop staff are not allowed to wear work clothes, work caps, or work shoes to enter places unrelated to production. It is strictly prohibited All personnel (except quality inspectors) are prohibited from eating, smoking, spitting, and littering in the workshop. Keep the internal and external environment tidy, take measures to eliminate flies, old cockroaches and other harmful insects and breeding conditions, and keep a prescribed distance from poisonous and harmful insects;

9. Garbage disposal plan

( 1) Solid waste disposal should be classified. First, each trash can should be lined with garbage bags, and the garbage should be divided into combustible trash and non-burnable trash. Put them into different trash bins respectively. The garbage must be covered, and empty bottles and cans can be returned. Bottles or those collected for sale should be rinsed first and placed in a closed storage room to avoid attracting flies, cockroaches, etc. The principles for handling scraps are as follows:

a. The scrap bucket should be sturdy and transportable. The principle is to keep the container in a moving and covered container, and it is not suitable to overflow

b. The scraps should be handled daily

c. After the scraps are cleaned and processed, the scraps bucket and its surrounding environment It should be rinsed and cleaned

d. When the scraps are reserved for pig farmers, the centrifugal dehydration method can be used to separate the scraps into solid and liquid materials. The liquid materials can be transported away by the pig farmers, and the solid materials can be transported away by plastics. Pack it in plastic bags and take it to the garbage disposal station. The remaining vegetables can be grated with a grater and discharged into the sewer or sewage tank, and the grease must be intercepted first.

(2). Garbage removal must be timely.

a. The Environmental Sanitation Department must take the lead in ensuring that garbage is not piled up or dumped randomly. Garbage must not be used to clear pits or fertilize without authorization, which affects the appearance and sanitation of the city.

b. Dump in accordance with the routes, times and designated garbage dumps specified by the Municipal Environmental Sanitation Department. When transporting liquids and bulk waste, they must be sealed, bandaged, and covered. The bottom of the carriage must be covered with tarpaulin and tarpaulin must be covered during transportation to prevent flying and leakage along the way.

c. After entering the garbage dump, garbage transport vehicles must obey the instructions of the management personnel and dump garbage at the prescribed locations to facilitate future recycling.

d. Special waste (toxic waste from hospitals, slaughterhouses, biological products factories, flammable and explosive waste from chemical plants, toxic and harmful waste from industrial and mining enterprises, etc.) must be handled in accordance with national requirements. After harmless treatment such as sterilization and disinfection, it can be dumped into the garbage dump. Otherwise, entry will not be allowed.

10. Emergency measures for emergencies:

(1) If a food poisoning incident occurs, the following points should be done immediately:

a. Report immediately Report to the person in charge of Party A;

b. Immediately report to the health and epidemic prevention department;

c. Actively cooperate with Party A to send the suspected poisoned person to the hospital for treatment;

d. Seal all food;

e. Send samples of meal dishes to the epidemic prevention department for testing in a timely manner;

f. Actively cooperate with Party A in all work and Require.

(2) If there is a sudden water or power outage during the production process, the following points should be done immediately:

a. The production supervisor immediately informs the logistics person in charge and organizes on-site employees Go to the designated location and stand by;

b. The logistics person in charge should notify the electrician on duty to start the generator to provide power and resume production;

c. The logistics person in charge should call the Beijing emergency water supply unit While supplying water, call the nearby appointed water station to deliver enough pure water to resume production.

(3) In case of vehicle failure during transportation, the following points should be done immediately

a. The driver on duty should immediately report the truth to the squad leader. If the vehicle cannot be repaired within a short period of time, When the fault is eliminated, the squad leader will immediately mobilize spare vehicles and personnel to rush to the site for relay transportation;

b. Based on the actual time budget, whether it will affect the meal opening, the person in charge of Party A will also be notified

.

(4) If the dishwasher fails, we will do the following immediately:

a. Immediately contact the company's maintenance department for repair;

b. If the fault cannot be solved immediately, Party A's management personnel and the after-sales maintenance personnel of the dishwasher manufacturer should be notified immediately. At the same time, the waiting personnel should be notified immediately to arrive at work, and manual washing should be carried out with the on-duty personnel, and spare tableware should be taken out for replenishment to ensure normal tableware usage. ; Carry out hygienic inspection of manually washed tableware before use. The standards are the same as machine washing to ensure safety and hygiene; when the dishwasher is repaired, it must first be cleaned and disinfected before being put into use, and the equipment maintenance must be filled in carefully. Record.

(5) If the cash register system fails, we should immediately do the following:

a. First notify Party A’s management personnel, and immediately contact the card machine manufacturer for repairs , and start the backup equipment at the same time;

b. When starting the backup equipment cannot meet the normal working requirements, register the employee’s card number and work number according to regulations, and then take remedial measures afterwards to ensure that the meal is served on site normal order.

(6) Handling of work-related injuries

If a work-related injury occurs accidentally at work, first notify the manager on duty and immediately send the injured person to the nearest hospital for treatment. Conduct a thorough analysis of any work-related injury to find out the real cause, correct and resolve it immediately, and report the work-related injury in writing. If a work-related injury occurs at Party A's site or is related to Party A, Party A's management personnel should be notified as soon as possible and a true report should be made in writing on the cause of the work-related injury, the development of the situation, and the handling results.

(5) Restaurant beautification layout and daily management plan

The appearance and windows of the restaurant should be beautiful and elegant. Flowers and trees can be planted at the door and windows to keep them clean and hygienic, especially There should be no dust on the leaves of the trees. Only in this way can customers feel that the interior of the restaurant is clean and hygienic. List special dishes and prices on the front door or on the window to eliminate customers' doubts, so that customers can safely enter the restaurant for consumption. The environment of the restaurant requires trying to create an atmosphere and mood that adapts to the business scope and business methods. It requires different environments to be selected for different decorations, layouts, furniture and display lighting and colors, restaurant people and music. Operating special dishes requires a unique environment and an environment that is in harmony with the characteristics. Hygiene and cleanliness are the basic requirements for restaurants. It is the basic factor for customers to choose restaurants, target them, and come back. The interior of the restaurant is required to have a neat appearance, brightly colored signboards, clear text, clean floors without water stains, and no damaged lighting, etc.

1. Environmental sanitation adopts the "four determinations" approach

Determine people, determine things, determine time, and determine quality. Division of work and overall responsibility.

2. Restaurant requirements

The ceiling and lamp sockets must be clean of dust, stains, spider webs, and hanging dust;

The door and window glass must be clear and bright; the walls must be clear and bright. , Hanging pictures are free of stains and floating dust;

The floor is free of accumulated water, grease, paper scraps, toothpicks, cigarette butts and other debris;

The dining table is clean and free of oil stains, and the dining bench beams are clean Clean and dust-free;

Tableware and utensils are free of grease, debris, and stains.

3. Public environmental requirements

The environment and machinery and equipment in the work area are hygienic and must be kept clean at all times when used;

Various items and raw materials must be kept in The designated positions should be neatly stacked;

Establish a sanitation supervision mechanism and establish quantitative management standards for the post hygiene of staff in each shift.

Choose the right one for yourself.