Meal sales staff need to pay attention to what are the hygiene requirements

Personal hygiene requirements for employees: (1) Good personal hygiene should be maintained, clean work clothes and hats should be worn during operation, hair should not be exposed, long nails, nail polish should not be worn, and ornaments should not be worn. Room operators should wear masks.

2) Hands should be washed before operation, hands should be kept clean during operation, and hands should be washed in time after they are contaminated. Hand washing and disinfection should be in accordance with the "Recommended Handwashing Law for Food and Beverage Service Workers". (3) Operators who come into contact with food for direct consumption should wash their hands and disinfect them in any of the following circumstances:

1. Before handling food; 2. After using the bathroom; 3. After contact with raw food; 4. After contact with contaminated tools and equipment; 5. After coughing, sneezing or blowing your nose; 6. After the disposal of animals or waste; 7After touching the ears, nose, hair, face, mouth, or other parts of the body; 8. After engaging in any activity that may contaminate your hands. (4) When entering the special room, the operators should change their special work clothes and hats and wear masks, and their hands should be strictly cleaned and disinfected before operation, and they should be disinfected in a timely manner during operation. It is not allowed to wear special room work clothes and hats to engage in work unrelated to the operation of the special room.

5) Personal belongings must not be brought into the food handling area. (6) Do not smoke, eat or drink or engage in other behaviors that may contaminate food in the food processing area. (7) Non-operators entering the food processing area shall meet the hygiene requirements of on-site operators.

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.

Personal hygiene, food hygiene and industry hygiene, to work, you must have a health certificate and a physical examination.

The most basic requirement is to have a health certificate.

Wuhan agency catering license.

The personal hygiene of food workers should achieve "four diligences": washing hands and cutting nails frequently, haircuts frequently, bathing frequently, and changing clothes and work clothes frequently. "Four noes":

That is, do not keep long nails, wear hand ornaments, and wear nail polish; No long hair or beard; Do not smoke during operation; No spitting, littering.

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1. Health examination: food workers must conduct regular physical examinations in order to detect diseases as soon as possible, and to get timely medical examinations, patients who hinder food hygiene work can also be transferred from their original work positions in time to avoid infecting others with diseases;

2. Master hygiene knowledge: food practitioners must master food hygiene knowledge to understand the importance of hygiene, prevent food contamination, and ensure food safety and hygiene;

3. Consciously abide by the health system: in addition to complying with the rules and regulations, in particular, they should abide by the post health responsibility system of their respective employees.

Professional ethics: 1. Food practitioners should enhance their professional ethics, provide consumers with a comfortable, safe and high-quality service with a smile, and fight against unhygienic and uncivilized old habits;

2. Adhere to good professional ethics, we must be busy and not busy, inspection and non-inspection, and strive to be a model for the implementation of the Food Sanitation Law.

Be in good health and have a valid health certificate.

Answer: Canteen employees and managers must master the basic requirements of food hygiene; Canteen employees must undergo annual health examinations, and new and temporary food production and operation personnel must undergo health examinations and obtain health certificates before they can participate in work; Those who suffer from dysentery, typhoid, viral hepatitis and other digestive tract 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; Canteen employees and collective meal distribution personnel should immediately leave their jobs when they have cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene, and can only return to work after identifying and eliminating the symptoms that hinder food hygiene.

Procurement of raw food should ensure freshness and hygiene; It is not allowed to purchase meat that has not been inspected by the relevant departments, livestock, poultry and aquatic products that have died, poisoned or have unknown causes, and raw materials with peculiar smell, rotten, moldy and insects; All kinds of food and seasonings should meet the hygiene requirements to prevent expiration and deterioration; The storage of food and raw materials should be off the ground and the wall, and dry and wet items should not be stored in the same room. Food should be separated from raw and cooked to ensure that the food tastes good and pure. During operation, it is necessary to divide the platform and pool to avoid cross-contamination; Vegetables should be operated in the order of one picking, two washing, three cutting, and four soaking.

The processed raw materials should be processed and cooked in a timely manner, and cooked and cooked thoroughly during cooking to ensure food safety and prevent poisoning. Processed cooked food should be properly kept, if stored for more than 1 hour, it should be reheated before eating. Raw and cooked foods should be stored in separate refrigerators to prevent cooked food from being contaminated.

Second, kitchen hygiene management kitchen cleaning set up a post responsibility system, all daily kitchen utensils must be strictly disinfected after work every day, cleaning to do a wash, two brushes, three flushes, four disinfection, five cleaning, after disinfection to cover storage, to prevent re-contamination, unsterilized kitchen utensils shall not be used. All kitchen utensils in the kitchen should be placed in an orderly manner after use, and the cutting board should be placed vertically to ensure that the bottom, surface and side are light on all sides, and the cutting board for cutting raw and cooked food should be used separately. Vegetable sinks, meat sinks, and kitchen utensils sinks should be separated and should not be mixed.

The stove, batching table, and workbench should be wiped down after completion to ensure that they are clean and tidy. The sewer should be cleaned daily to thoroughly remove vegetable residue and other debris to ensure smooth drainage and remove odors. Remove sanitary dead corners, regularly kill rats, cockroaches, flies, etc.

Warehouse items should be neatly placed and kept in indoor air circulation to prevent mold and deterioration. 3. Restaurant hygiene management After eating, the tables and chairs must be wiped to keep them clean and free of dust and oil stains, and there is no garbage and debris on the ground to ensure that there is no water accumulation, cleanliness and freshness. Doors, windows, walls, fans, and lamps should be cleaned regularly, and ventilation and sewage equipment should be cleaned and maintained regularly to ensure normal operation.

Clean once a week, clean tables, chairs, and floors with detergent, so that the kitchen is free of flies, cockroaches, ants, etc. 4. Personal hygiene management Employees must hold a health certificate of the health and epidemic prevention station before they can work, and undergo regular physical examinations. Employees must receive hygiene training, maintain personal hygiene, develop good hygiene habits, wash hands frequently, cut nails frequently, take baths frequently, wash clothes frequently, wash bedding frequently, and change work clothes frequently, so as to maintain a good working style.

No spitting, smoking, long nails, lipstick, etc. are allowed within the scope of work; It is strictly forbidden to talk or laugh during working hours, and it is forbidden to wash clothes in the kitchen. Maintain good hygienic operation habits, wear work clothes, wear signs, hats, and masks when going to work, and do not cough, sneeze and other unhygienic actions on food, and do not allow direct tasting with a spoon. Employees are required to take leave when they have colds and other illnesses to avoid food infections.

Prevent all kinds of accidents, intestinal infectious diseases and other infectious diseases, and eliminate food poisoning.

2. The canteen must ensure that the environment is hygienic, the ground is free of garbage and oil stains, and the walls and benches are free of oil stains and dust.

3. Ensure that employees are clean and hygienic and free of infectious diseases, and have regular physical examinations.

Fourth, to ensure that there are no insect pests, to avoid mosquitoes, flies, rats and cockroaches and other insect pests, to put an end to the living environment of the four pests.

Chapter V: Health Requirements for Employees.

Article 38: Health management of employees.

1) Employees shall conduct a health examination at least once a year in accordance with the provisions of the Food Sanitation Law of the People's Republic of China, and accept temporary inspections if 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.

2) Employees with fever, diarrhea, wounds or infections, pharyngeal inflammation and other diseases that hinder food hygiene, should immediately leave their jobs, and can only return to work after finding out the cause and eliminating the symptoms that hinder food hygiene.

3) Health records of employees should be established.

Article 39: Training of practitioners.

Practitioners who are new to work and temporarily participate in the work should be trained in health knowledge, and they can only take up their posts after they are qualified; In-service employees should be trained in hygiene, and the training should be recorded.

Article 40: Personal hygiene of employees.

1) Good personal hygiene should be maintained, clean work clothes and work hats should be worn during operation (special room operators also need to wear masks), hair should not be exposed, long nails should not be left, nail polish should be worn, and jewelry should be worn.

3) Operators who come into contact with food for direct consumption should wash their hands when they have the following situations:

1. Before starting work.

2. Before handling food.

3. After going to the toilet.

4. After handling raw food.

5. After disposing of soiled equipment or eating utensils.

6. After coughing, sneezing, or blowing your nose.

7. After handling animals or waste.

8. After touching your ears, nose, hair, mouth or other parts of your body.

9. After engaging in any activities that may contaminate your hands (such as handling items, performing cleaning tasks).

4) When entering the special room, the operator should change the special work clothes and hats in the special room again and wear a mask, and the hands should be strictly cleaned and disinfected 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.

5) Personal clothing and personal belongings are not allowed to be brought into the food handling area.

6) Smoking, eating and drinking and other behaviors that may contaminate food shall not be allowed in the food processing area.

7) Non-processing operators entering the food processing area shall meet the hygiene requirements of on-site operators.

Article 41: Management of employees' work uniforms.

1) Work clothes (including clothes, hats, and masks) should be made of white (or light-colored) fabric, and can also be distinguished by color or style according to the place where they work, such as rough processing, cooking, storage, cleaning, etc.

2) Work clothes should have a cleaning system, and be replaced regularly to keep them clean. The work clothes of personnel who come into contact with food for direct consumption should be changed daily.

3) Employees should take off their work clothes in the food handling area before going to the toilet.

4) The work clothes to be washed should be kept away from the food handling area.

5) Each employee shall have two or more sets of work clothes.

(1) Health check-up. Food production and operation personnel must undergo annual health checks; New and temporary food production and operation personnel must first undergo a health examination and obtain a health certificate before they can participate in 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 participate in the work of contact with food for direct consumption.

2) Personal hygiene. Article 8 of the Food Sanitation Law stipulates that food production and operation personnel should always maintain personal hygiene, and when producing and selling food, they must wash their hands and wear clean work and hats; When selling food for direct consumption, vending tools must be used.

Specifically, food production and operation personnel should meet the following requirements: Wear work clothes and hats. When entering the food production and business premises, food production and operation personnel should wear light-colored clean work clothes (pants) and hats, and all hair should be worn under hand caps, and masks should be worn when touching directly imported food.

Do not enter the toilet in work clothes. Wash your hands and disinfect your hands. Food production and business personnel must wash and disinfect their hands before handling food and after defecating to prevent contamination of food.

Hygienic operation. Do not smoke, do not taste directly with a sauté spoon or fingers, and do not wear bracelets, rings, bracelets, watches, earrings and nail polish when handling food. Hygiene practices.

Food production and business personnel shall wash their hands frequently, cut their nails frequently, bathe and cut their hair frequently, wash their clothes frequently, change their work clothes frequently, and shall not spit.

3) Hygiene training. The "Measures for the Administration of Food Hygiene Knowledge Training for Food Production and Business Personnel" stipulates that food production and operation personnel must be trained in food hygiene regulations and food hygiene knowledge, and can only engage in food production and operation after passing the examination. Through training, students will have a basic grasp of food hygiene regulations, standards and health science knowledge related to their work.

For the food production and operation personnel who have been on the job after the initial training, they must be retrained once every two years.