Health protection
Establish and improve the health management system
The food hygiene license is hung in a conspicuous position.
The training certificate of food safety and hygiene knowledge of the person in charge of the canteen and the health management personnel.
Food production and management process
The internal and external environment of food production and business premises is clean and tidy.
Cleaning of processing facilities, equipment and tools
The food is cooked, and the central temperature is greater than 70℃
Food should be stored at 10-60℃ for ≤2 hours from cooking to eating.
Fully heat the cooked food overnight after meals and before eating.
Raw materials, semi-finished products, finished containers and tools can be clearly distinguished.
There is no cross-contamination in the storage of food raw materials, semi-finished products and finished products.
Food or containers containing food are placed without touching the ground.
Processing cooked food, decorating cakes and cold food are all carried out in special rooms.
The special person is responsible for processing cooked food, decorating cakes and cold food.
Disinfecting water should be provided when operating in special rooms (including the second dressing room).
The equipment and containers in the special room are special and have been effectively disinfected before use.
Vegetables, fruits and raw materials are not allowed to enter the special room without cleaning and disinfection.
Disinfection facilities such as regular air disinfection or ultraviolet lamps are damaged every day.
When processing, the room temperature is not higher than 25℃
Tableware, direct-entrance food containers
Tableware and containers should be cleaned and disinfected before use to meet the requirements.
The cleaning and disinfection pool is separated from other pools.
The sterilize tableware is stored in a special clean cabinet.
personal hygiene
Employees wear work clothes and work caps when operating.
Employees do not smoke when operating.
Employees should wash their hands before operation and disinfect before touching direct food.
Don't wear long nails or nail polish, wear a ring.
When hands are injured, take effective pollution prevention measures immediately.
Specification for wearing masks by special operators
Managed medical treatment
Food practitioners have obtained effective health training certificates and taken up their posts.
People who come into direct contact with food have no diseases that hinder food hygiene.
Buy food and raw materials
Obtain hygiene license and inspection and quarantine certificate.
The food and raw materials used meet the food hygiene standards.
food storage
The partition wall for storing food in the warehouse leaves the ground as required.
The temperature of freezing, cold storage, heat preservation and heating facilities meets the requirements.
During storage, raw and cooked food should not be mixed together.
Food or raw materials are not stored in the same place as toxic and harmful substances.
Expand the business scope without authorization
Changing the approved area, facilities, layout and use without authorization.
Without expanding the mode or mode of production and operation.
Prohibited food
There is no food beyond the shelf life.
No illegal raw aquatic products
Non-perishable food
No other prohibited food.
other
There are no other illegal acts in violation of the Food Hygiene Law.