How to do a good job of kitchen hygiene? What to pay attention to in the hygiene of the kitchen

Method Step 1:

1. Hygiene management at the raw material stage.

The hygienic degree of the raw materials determines the hygienic quality of food safety. Therefore, in order to prevent contamination of food raw materials, it is necessary to ensure that the raw materials that are accepted every day are kept fresh by the hygienic management of raw materials. Supervise the inspectors of each team to strictly implement the unified standards for the acceptance of raw materials.

To avoid mis-inspection of contaminated raw materials, supervise and supervise the procurement personnel and team leaders shall not purchase or accept unqualified raw materials or raw materials without food hygiene and safety inspection marks. The warehouse shall not store the raw and auxiliary seasonings and food processing utensils of the "three nos" products. Maintain the hygiene of the kitchen environment, utensils, and utensils.

Strictly supervise the storage of all kinds of food raw materials on the cutting board in strict accordance with the prescribed correct methods to prevent deterioration and decay.

Method Step 2:

Second, the management of the production and processing stage.

Due to a large number of manual operations, the production and processing stage is the focus and difficulty of food hygiene and safety management, relying on QSC to improve the operation procedures of kitchen food hygiene, so that relevant processing personnel are familiar with the shelf life and freshness of food raw materials. Those who do not meet the standards shall not be further processed. The thawing method of food should be correct, and the thawing time should be shortened as much as possible to avoid contamination in the thawing.

Emphasize the importance of food hygiene and safety to each kitchen staff, and force each kitchen staff to establish a high degree of health and safety awareness and responsibility in their work, and strictly follow the sanitary procedures for processing and cooking. And implement the post and responsibility to the person.

Method Step 3:

3. Sanitation management of equipment and kitchen utensils.

Strengthen employees' awareness of the disinfection and use of equipment and tableware, such as: knives, cutting boards, towels, cooking equipment and tools, utensils, refrigerators, range hoods, etc. must be used hygienically and safely.

Method Step 4:

Fourth, kitchen environmental sanitation management.

Strengthen the sanitation management of the processing room, storage room, dishwashing room, staff changing room and toilet, and garbage room of all products in the kitchen, including the cleaning of employees, which are the main embodiment of sanitary quality, and are one of the key points of kitchen production form and management.

Precautions. In kitchen management, some people say that cost management is the most important job, and some people say that chef management, which is counted, but at the same time, it is more important to the safety and hygiene of the kitchen. Safety includes operation safety and working environment safety, and hygiene mainly refers to the working environment of employees and the environment in which they cook.

Take the kitchen stove as an example: first sprinkle a layer of baking soda evenly, pour in white vinegar, add some flour, soak for 5 minutes, add salt after 5 minutes, wipe with the hard side of a scouring pad, and finally wipe it clean with a wet towel.

The first is the treatment of various hygiene aspects of the horns.

Summary. Kiss! Hello, happy to answer your <>

The hygiene of the pro-kitchen should be paid attention to: 1Good ventilation, keep clean, to prevent rats, flies, cockroaches, etc.; 2.

The food is classified and stored 300mm above the ground, and the wooden board should be padded on the shelf to prevent moisture; 3.It is best to paste porcelain tiles to the ceiling on the wall, and install a self-closing device 4 in and out of the doorThe ground should be paved with non-seepage, non-absorbent, acid-resistant, alkali-resistant, heat-resistant, easy-to-clean, and non-slip materials.

2. Meat and vegetable processing room (raw material processing place) 1It is best to separate meat processing and vegetable processing independently, and the vegetable washing pool and meat washing pool are clearly marked; 2.The height of the meat and vegetable washing pool is 800mm, and the basin size is greater than 400*400*300 (length * width * height), and the vegetable washing pool is appropriately set up according to the number of diners; 3.

It is best to use stainless steel materials for the cutting board table, and stainless steel combined washing basins can also be used; 4.Meat and vegetables are stored off the ground (stainless steel multi-layer vegetable racks are set), and raw and cooked food freezers should be separated with obvious signs; 5.The wall is 800mm high, and the glass wall is used to the ceiling (or the wall to the ceiling), all of which are pasted with porcelain tiles, and the door is equipped with a self-closing device; 6.

The ground is best paved with non-slip materials, the surface of the sewer should be best pasted with porcelain tiles, with a certain slope, the outlet is set up with an anti-rat grille, and the above is paved with a drain board, I hope mine can help you <>

Do you have any other questions?

What to pay attention to in the hygiene of the kitchen

Kiss! Hello, happy to answer your <>

The hygiene of the pro-kitchen should be paid attention to: 1Good ventilation, keep clean, to prevent rats, flies, cockroaches, etc.; 2.

The food is classified and stored 300mm above the ground, and the wooden board should be padded on the shelf to prevent moisture; 3.It is best to paste porcelain tiles to the ceiling on the wall, and install a self-closing device 4 in and out of the doorThe ground should be paved with non-seepage, non-absorbent, acid-resistant, alkali-resistant, heat-resistant, easy-to-clean, and non-slip materials.

2. Meat and vegetable processing room (raw material processing place) 1It is best to separate meat processing and vegetable processing independently, and the vegetable washing pool and meat washing pool are clearly marked; 2.The height of the meat and vegetable washing pool is 800mm, and the basin size is greater than 400*400*300 (length * width * height), and the vegetable washing pool is appropriately set up according to the number of diners; 3.

It is best to use stainless steel materials for the cutting board table, and stainless steel combined washing basins can also be used; 4.Meat and vegetables are stored off the ground (stainless steel multi-layer vegetable racks are set), and raw and cooked food freezers should be separated with obvious signs; 5.The wall is 800mm high, and the glass wall is used to the ceiling (or the wall to the ceiling), all of which are pasted with porcelain tiles, and the door is equipped with a self-closing device; 6.

The ground is best paved with non-slip materials, the surface of the sewer should be best pasted with porcelain tiles, with a certain slope, the outlet is set up with an anti-rat grille, and the above is paved with a drain board, I hope mine can help you <>

Do you have any other questions?

Hello, the hygiene of the kitchen should pay attention to the following: 1It is recommended to carry out deep cleaning of the kitchen wall and range hood 1 to 2 times a week, wipe every corner and every gap with a rag dipped in dish soap or hot alkaline water, and then wipe it with clean water, dry it naturally or wipe it with a clean cloth.

2.To keep the refrigerator clean and tidy, it is recommended to clean it once every 3 days, reclassify the food, and clean out all the spoiled food to prevent contamination. At the same time, carefully clean the inner wall of the refrigerator with clean water and wipe it clean with a dry towel.

3.Dishes and cups should be sterilized or boiled in boiling water for 15 minutes, then rinsed with running water. 4.

The garbage cans in the kitchen should be cleaned frequently, and it is recommended to dispose of the garbage every day, rinse it with clean water, and disinfect it with disinfectant every week.

Range hoods should be installed: The grease and dirt of the range hood should be cleaned regularly, and the discharged dirty oil should also be properly treated.

Utensils should not be placed at will, but should be placed in designated places.

Containers, vegetables, and food should not touch the ground directly.

Within the specified sanitary treatment days, the sanitation treatment work should be completed as required.

Special attention should be paid to cleaning the inner side of the kitchen counter and kitchen cabinet and the dead corner of the kitchen. Because of these dead spots, whenever the ground is washed, bread fragments, minced meat, vegetable crumbs, etc. are washed into the interior to leave rot.

There should be a dirty bucket and kitchen waste bucket with a tight lid, and the kitchen waste should be emptied overnight, not overnight in the kitchen. In the unlikely event that it needs to be removed overnight, the lid should be used to isolate the bucket and the food waste bucket should be kept clean frequently.

The utensils should not be dirty, and should be brushed and wiped dry at any time for later use.

When using a wooden cutting board, the residue on the cutting board should be scraped with a knife, and washed with running water, placed in a cool and ventilated place, and sprinkled with a layer of fine salt on the surface of the cutting board every week, which can not only sterilize, but also prevent dry cracking.

Do not use plastic utensils to hold cooking oil, soy sauce, vinegar, wine, etc., to avoid corrosion and deterioration.

Try to keep the countertop dry and wipe it clean immediately after use to prevent the growth of small insects.

Don't mess around with kitchen rags and towels, preferably paper towels and throw them away every time you run out.

When working, you should wear neat and tidy work clothes and hats.

When working in the kitchen, do not smoke, cough, spit or sneeze near food or utensils, and cover your mouth and nose with a handkerchief or toilet paper with your back to the food when you sneeze, and wash your hands immediately.

Kitchen staff should wash their hands thoroughly before and after using the toilet and keep their hands clean.

How to keep the kitchen clean.

1. Turn on the range hood for stir-frying. If you want to keep the kitchen clean, then you should turn on the range hood during the usual cooking process, especially in stir-frying, and you need to turn on the range hood when cooking some dishes with a lot of oil smoke, which can help the oil smoke to be discharged from the kitchen, which will keep the kitchen clean and will not have a heavy oil smoke smell, a very good way, remember to turn on the range hood before every stir-fry.

2. Develop good cooking habits. At the same time, you need to develop good cooking habits, only by developing good cooking habits can you keep your kitchen clean and tidy enough, then you need to clean up while cooking, this is the best way, through cleaning up to keep the kitchen clean, you can hold a rag to wipe, this is a good habit.

3. Clean the stains in time. To clean the stains in time, there will be some unwanted tools at each step of the operation, which can be cleaned and sorted out in time, so as to make the kitchen look less dirty, and at the same time make the kitchen more beautiful, of course, this requires you to be diligent, so as to make the kitchen cleaner, wipe the dirty places in time, and also have the habit of cleaning up.

4. Do a good job of classification. The kitchen is a stage for people who love to cook, how to cook delicious food here needs to rely on everyone to work hard to perform, there will be a lot of tools in the kitchen, if you want not to mess up the kitchen, then you need to learn to clean up, classify the tools, and then slowly tidy up, so as to make the kitchen look cleaner and tidier, but also make your mood better.

5. Cook less fried food. If you want to make the kitchen less fume, then you need to reduce the fried food when you usually cook, as long as the fried food is less, then the fume will also be reduced, so you can make less fried food, of course, you can also use the oven to help bake, which can effectively reduce the production of fumes, which is also a very good way.

Kitchen cleaning tips:

1. Pool cleaning tips: When cleaning the oil stain in the pool, you can use the pomace left over from the juice to scrub off the grease and dirt, and then wash it with water. To clean the faucet, scrub the faucet with lemon, rinse with water, and dry it with a sponge.

2. Tips for cleaning the walls of the stove: The walls close to the stove often accumulate thick oil stains and need to be cleaned frequently. You can regularly paste plastic wrap on the wall, because the plastic wrap is transparent, not easy to detect with the naked eye, after a few weeks when the plastic wrap is covered with oil, just gently tear off the plastic wrap and put on another one, so that you can easily keep the wall clean and not greasy.

3. Skillfully remove the dirt of the gas stove: when cooking the soup or stir-frying, as long as you are not careful, the oil or soup will easily flow out of the fire frame on the stove and stain it. Fill a large pot of water and put it in the fire rack, when the water is hot, the stubborn dirt will naturally decompose and peel off naturally.

4. Refrigerator refrigeration and freezer cleaning tips: The refrigerator and freezer room should be cleaned regularly, preferably once a month, take out all the items in the refrigerator before cleaning, adjust the detergent with warm water, wipe the towel wet, and then wipe the water with a clean dry cloth.

More and more pots and appliances have been added to the kitchen for a year, so how to keep the kitchen clean and tidy 1There are more kitchen appliances, so the socket must be left more, so that it is not easy to see the messy plug row, and the electrical area is placed at the door Microwave oven, oven, electric cake stall The closest location to the restaurant.

2.To choose an undercounter basin for the kitchen sink, should you choose a single basin or a double basin? It is recommended to use a single basin, brushing the size of the pot and washing the vegetables is simply too convenient, and the water is not easy to splash!

3.The most practical cooking line must be well designed, washing vegetables, cutting vegetables, stir-frying, putting seasonings, easy to complete cooking, there is a large countertop, cutting vegetables is not too comfortable, the semi-U-shaped kitchen line is really comfortable, turn around and complete a delicious dish.

4.Clean and tidy kitchen storage is the most important, reasonable storage and storage not only make it more convenient to take, but also make the kitchen clean and refreshing, look at my kitchen storage countertop storage On the left countertop next to the large sink, a super cost-effective 3-layer storage basket is placed on the left countertop, which is used to put fresh vegetables made on the day, which is convenient for washing and cutting vegetables A condiment shelf is placed on the right side of the large sink and on the left side of the countertop stove, which is super practical, and the messy various condiments are neat and tidy, and the stir-fry is also easy to take The large chopstick tube is placed next to the sink for easy washing and storage Shelves in the electrical area are equipped with the usual oven and microwave.

Undercounter storage Before the home cabinet was a partition, storage space is very limited, especially recently added pots and pans can not be placed, and it is not convenient to take after the use of baskets to make storage more reasonable, space utilization is larger, the partition can usually only be placed one pot, behind the basket can be placed 3 pots on the upper layer can also put a lot of condiments, it is recommended that it is best to do some baskets, more than a little bit of convenience In short, it is really important to keep the kitchen clean and tidy, and it is really important to keep the storage backstage, and secondly, the cooking background surface is scrubbed in time.