What are the hygiene requirements for dim sum processing in catering service units?

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Safety regime for food and beverage services:

1.Catering service units must set up a food safety leading group, and food safety is managed and responsible by special personnel.

2.The "Food Hygiene Permit" or "Food Service Permit" is hung in a conspicuous and visible place.

3.Food workers hold valid health certificates and food safety knowledge training certificates.

4.Staff should wear neat work clothes and hats and maintain good personal hygiene when they come to work.

5.Maintain the hygiene inside and outside the restaurant, strengthen ventilation and disinfection, and clean every meal and every day.

6.Edible tools should be washed, disinfected and kept clean after each use.

7.Containers containing waste or garbage should be sealed and equipped with lids, and garbage should be disposed of in a timely manner, and the "three preventions" of fly, dust and rodent prevention should be done.

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The foods that do not need to be processed in the food room of the catering service unit are as follows: The five categories of food and cherry products do not need to be made in the special room: first, in addition to only processing and making cold food with good cosmetics and only unpacking, plating, seasoning and other simple processing of pre-packaged food, cold food production; the second is the production of raw food; the third is the production of decorated cakes; Fourth, there is a meal distribution operation in the production and sales process; Fifth, the kitchen packaging.

Processing establishments refer to establishments directly or indirectly related to food production**, including food processing areas, non-food processing areas and dining establishments.

One. How to keep your hands clean.

1.Hands must be washed and disinfected before starting work, after going to the toilet, after handling contaminated raw materials and finished products, after engaging in activities unrelated to production, and before returning from the processing site.

2.No long nails, no nail polish.

3.No ornaments are worn on the hands.

4.If the hand is injured and infected, you should leave the job immediately, go to the hospital for medical treatment in time, and wait for the wound to heal before going to work.

Two. Maintain personal hygiene for food handlers.

1.Check your body regularly to ensure good health.

2.Do "four diligence."", i.e., wash your hands frequently and cut your nails; frequent bathing, haircuts; Wash clothes and bedding frequently; Change your work clothes frequently.

3.Develop good personal hygiene habits and do not process food that may contaminate food, such as smoking, ear picking, nose picking, sneezing, coughing, etc.

4.If the body has unexplained fever, diarrhea, pharyngeal inflammation, cough, and **wound infection, you should immediately leave your post, and then go to work after identifying **and**.

Hygienic requirements for food processing.

One. Precautions when using food additives.

1.The Ministry of Health must strictly implement the "Hygienic Standards for the Use of Food Additives" and the "Hygienic Management Measures for Food Additives" issued by the Ministry of Health, and it is not allowed to abuse food additives, and additives must not be used to cover up food defects or as a means of falsification.

2.The use of additives must not compromise processing measures and hygiene requirements.

3.The use of additives should not destroy the nutritional content of the food.

4.Artificial coloring, saccharin, etc. shall not be added to the main and supplementary foods for infants.

No communicable diseases, such as hepatitis and AIDS.

No desquamative ** disease, pustules, etc.

There are no wounds on the hand that cannot heal or are healing.

Other conditions are subject to the regulations of different products. For example, boys can't wear hair over their ears and can't wear jewelry.

Fourth: Wash your hands frequently. Cut your nails and get a haircut. Bathe frequently. Change clothes, towels, and bedding frequently.

Four prevention: insect-proof, rodent-proof, moisture-proof, anti-pollution.

Food prohibitions: dysentery, obstructive viral hepatitis, active tuberculosis, purulent ** disease.

Hairstyle requirements. Male employees do not exceed the ears and collars, and the longest is not more than five centimeters, and the shortest is not more than two centimeters.

Female employees should not have excessively long bangs, and no hair is allowed outside the work cap. Wash and cut your hair frequently, your hair should be clean, and weird hairstyles are not allowed.

Fingernail requirements.

The nails should not be too long, the length of the standard home is placed on the same horizontal line to see the excess nails, the length of the nails is centimeters, there can be no pollutants in the nails during working hours, nail polish can not be applied, and false nails are not allowed.

Be sure to check for things like E. coli.

[Hygienic requirements for chef operation].

1. To achieve the "three nos": do not keep long hair and nails, cover your hair with a kitchen hat, do not wear jewelry, and do not wear nail polish.

"Four diligence": frequent bathing, frequent change of clothes, frequent haircuts, frequent nail clipping, and good personal hygiene.

2. The food stored in the refrigerator should be separated from "four parts": fish and meat should be separated, meat and vegetables should be separated, raw and cooked food should be separated, finished products and semi-finished products should be separated, and the box should be cleaned and defrosted regularly to keep the box neat and clean.

3. The cold basin room and the dim sum room should achieve "three whites" (white clothes, white hats, and white masks).

"Three nos" (unwashed raw food is not allowed, non-relevant personnel are not allowed, and private items are not allowed to be brought in).

The special room is equipped with "three waters" (disinfectant water, washing water, and clean water).

Employees enter the special room to change clothes.

4. There are anti-fly measures in the kitchen, so that there are no flies, no cockroaches, and no rat traces.

5. Always keep the kitchen clean and hygienic, the work site, countertop, various utensils and food processing machinery are clean and clean, and the seasoning cylinder is covered after each meal.

Hygiene requirements for cooking establishments].

1. The refrigerator should be kept clean, defrosted in time, there is a certain gap when storing food, raw and cooked should be stored in separate boxes, and the stored food should be wrapped and covered with plastic wrap, and should not be stacked on top of each other (and fill in the freezer defrost record form).

2. When cooking processed food, it should be heated thoroughly, and the cooked hot food needs to be kept warm, and the temperature must be kept above 60 to reduce the growth and reproduction of bacteria.

3. After the work is over, the seasoning is covered, and the sanitation of tools, containers, stoves and stoves, and ground and walls is done.

4. Staff should wear neat work clothes and hats, do not keep long nails, do not grow long hair and beards, and do not smoke. No spitting, etc.

5. There should be a closed trash can that can hold a catering, and it should be sold in shifts.

6. There shall be no colored plastic bags.