What are the requirements of the general hygiene norms for food enterprises for personal hygiene and

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.

The main document is a personal health certificate, followed by neat clothes, wearing masks and gloves, no smoking, snacks, etc.

Summary. The General Hygienic Specifications for Food Enterprises stipulate the basic hygienic requirements and management guidelines for the food processing process, raw material procurement, transportation, storage, factory design and facilities of food enterprises. This specification is applicable to enterprises and factories that produce and operate food, and serves as the basis for formulating professional hygiene standards for various types of food factories.

Basic informationChinese nameGeneral hygienic standard for food enterprisesImplementation date1994-09-01Standard typeNational standard Technical standardsMandatory standards Food processing industry GB standard implementation of the Ministry of Health of the People's Republic of China 1994-02-22 Approval 1994-09-01Implement the principle of food hygiene standard raw material requirements, It should have a certain freshness, do not contain toxic and harmful substances, and should not be polluted; The means of transport should meet the hygienic requirements; Raw material sites and warehouses should be set up that are compatible with the production capacity. Factory hygiene requires that the factory area should be kept away from harmful places. The building structure is perfect, and can meet the requirements of production technology and quality hygiene; The water supply and drainage system should be able to adapt to life.

The standard of the general specification of hygiene standards for food enterprises is ()?Empty 1st.

The General Hygienic Specifications for Food Enterprises stipulate the basic hygienic requirements and management guidelines for the food processing or swift process, raw material procurement, transportation, storage, design and facilities of the Gongchang Brother Factory of food enterprises. This specification is applicable to enterprises and factories that produce and operate food, and serves as the basis for formulating professional hygiene standards for various types of food factories. Basic informationChinese nameGeneral hygienic standard for food enterprisesImplementation date1994-09-01Standard typeNational standard Technical standardsMandatory standards Food processing industry GB standard implementation of the Ministry of Health of the People's Republic of China 1994-02-22 Approval 1994-09-01Implement the principle of food hygiene standard raw material requirements, It should have a certain freshness, do not contain toxic and harmful substances, and should not be polluted; The means of transport should meet the hygienic requirements; Raw material sites and warehouses should be set up that are compatible with production capacity.

Factory hygiene requires that the factory area should be kept away from harmful places. The building structure is perfect, and can meet the requirements of production technology and quality hygiene; The water supply and drainage system should be able to adapt to life.

Ok thanks.

Trouble me. A five-star.

Health and hygiene requirements for food and beverage workers are closed.

Article 1 Employees shall comply with the provisions of the Food Safety Law of the People's Republic of China on the health requirements and health examinations of catering employees.

Article 2: Employees shall undergo health examinations at least once a year, and shall undergo temporary examinations when necessary. New or temporary employees should undergo a health examination and obtain a health certificate before they can participate in the work. Those who suffer from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, purulent or exudative ** diseases and other diseases that hinder food hygiene shall not be engaged in work that comes into contact with food for direct consumption.

Article 3 employees with fever, diarrhea, wounds or infections, pharyngeal inflammation and other diseases that hinder food hygiene, should immediately leave the return to work, to find out the cause, eliminate the disease that hinders food hygiene or **, can be re-employed.

Article 4 Employees should keep their personal cleanliness and hygiene, and should not bring items unrelated to production into the operation room, and processing personnel should not wear jewelry, watches, or makeup when working.

Article 5 The hands of the processing personnel should be kept clean during operation, the hands should be washed before operation, and the hands should be strictly disinfected when touching the food for direct consumption.

Article 6 When entering the special room, the operator needs to change the special work clothes and hats in the special room again, and the hands should be cleaned and disinfected strictly before operation, and the hands should be disinfected in a timely manner during the operation. It is not allowed to wear special room work clothes and hats to engage in work unrelated to the operation in the special room.

Article 7 Operators should change their clothes when entering the toilet, and wash their hands and disinfect after entering the toilet.

Article 8 Personal clothing and personal belongings shall not be brought into the food processing operation site.