Cooking processing management system

Part 1: Model of cooking and processing management system

First, the culinary personnel should strictly check the hygienic quality of the raw materials to be cooked and processed, and find that there are spoilages or other abnormal sensory traits, and foods that do not meet the hygiene requirements will never be cooked.
Second, when processing food, it should be fully heated, cooked and cooked thoroughly. It is not allowed to talk about the color of the food and cause the food to be cooked outside. The dishes focus on the characteristics of the dishes, and they are very sensible and easy to digest.
High-risk foods such as green beans and lentils must be cooked and cooked in the canteen to ensure food hygiene and safety.
After cooking, meat products should be free of blood, hairless, non-staining, odorless, and odor-free.
Third, cooked vegetables, processed cooked products must be cleaned, disinfected dishes, scoops, bowls, plates and other special containers, and ordered in the cooked food.
The cooked food must be stored separately from the food ingredients and semi-finished products. Tableware, tools, containers, rags, etc. that have not been sterilized and cleaned shall not be used.
4. The food remaining after supply must be placed in a freezer for refrigerating, and the refrigerating time must not exceed 24 hours. Finished products, semi-finished products and raw materials, raw foods and cooked foods should be placed in separate freezers.
5. All foods that are refrigerated overnight and separated must be thoroughly heated by high temperature. After the taste test, it is confirmed that there is no abnormality and no smell.
6. After the cooking and processing work is finished, the seasoning container should be covered and closed. Tools and utensils should be rinsed off under the stove. Keep the operating room clean and free of grease at all times. There is no residue on the ground, garbage is put into the bucket, and the ground is rinsed with water.
7. Do personal hygiene in accordance with the hygiene requirements of food workers.

Chapter 2:

Cooking and processing is the last step before the sale of food. Therefore, it has high requirements for environmental sanitation, processing places, utensils and containers. The specific provisions are as follows.
First, the restaurant should have a dedicated cooking room. If there are no conditions for the time being, set a relatively independent cooking area.
Second, in order to avoid dust pollution of food, the Center bans the use of coal-fired cooking appliances and the uniform use of gas cookers. There should be exhaust and exhaust equipment above the stove, and the stove should be matched properly, keep the equipment running well, and use it synchronously with the stove.
Third, the batching operation table should be beautiful and practical, placed reasonably, meet the needs of cooking and processing, and easy to clean and wash. A water washing tank above two tanks is provided for washing cooking utensils and containers; a dedicated hand sanitizer with running water is clearly marked and strictly used.
Fourth, cooking utensils and feeding utensils should be clearly marked, positioned and stored separately. Equipped with a sufficient number of cleaning cabinets to store washed and disinfected equipment to prevent secondary pollution caused by rodents and insects.
5. Equipped with refrigerating and freezing equipment, the equipment is required to be in good condition and normal operation. The outside should have obvious temperature display device, the temperature inside the cabinet should be kept below 10 °C, the freezing should be kept below -1 °C, keep the cabinet clean, the frosting thickness should not exceed 1 cm; the frozen goods in the cabinet should not exceed the cabinet 70% of the content. Raw materials, semi-finished products and finished products should not be mixed in the same ice room. At the same time, plant foods, animal foods and aquatic products should be placed in different categories, and mixed mixing is not allowed.
6. Set up a spacious dressing room at the entrance, prepare a clean and tidy work clothes for use by the practitioners, and the practitioner must change clothes and enter the cooking place.
7. It is strictly forbidden for people to enter the cooking place.

Chapter three:

1. Employees must hold a valid Health Certificate and Food Hygiene Knowledge Training Certificate before they can be employed.
Second, develop good personal hygiene habits, do a good job of bathing, diligent hairdressing and dressing, no long nails, no nail polish, no ring, must be hand-washed before going to work or returning to work. Do not face food cough, sneezing and other behaviors that hinder food hygiene. Do a good job in the health of each post after the class.
Third, the ceiling, walls, various pipes surface is not damaged, no oil, no mildew, good ventilation. The ground is smooth and dry, no debris, and the sewer is smooth. There should be no rats, cockroaches, flies and insects on the ground, in the ditches, in the cabinets or on the countertops. Remove the garbage in time, the trash can should be covered and covered, no damage and no leakage, and the lid and outer wall should be kept clean.
4. Fine-processing employees should check the foods to be processed and their food raw materials before processing. If they are found to have spoilage or other abnormal sensory traits, they may not be processed or used. After processing, the countertop tools shall be cleaned, and the scraped boards shall be erected and placed in the cabinet.
5. Served staff, check the processed raw materials, not fresh, and have no odor. The dish should be clean and the dish should be different from the tableware used for the meal.
Sixth, the disinfection tableware placed in the tableware cleaning cabinet should be checked and accepted. If it does not meet the hygiene requirements, it should be returned to re-wash.
7. When cooking, pay attention to the type, nature, thickness and quantity of raw materials, and cook them thoroughly. Processing vegetables should be done with one wash, two dipping, three hot, and four fry to prevent food poisoning caused by pesticide residues on vegetables.
8. The catering should be carried out in a dedicated catering room. The catering room can only store foods that can be directly imported and necessary utensils and tools. It is not allowed to store any sundries and personal belongings. For large banquets and cocktail receptions, keep samples for more than 72 hours.
Nine, the refrigerator should be responsible for the special person, the food is placed in an orderly manner, the cooked food should not be stored in the cooking room, the semi-finished product and the raw materials should be stored separately, and the corresponding mark should be indicated on the cabinet door. Pay attention to the cover when storing semi-finished products. All kinds of refrigerator inner frame, cabinet inner bottom, cabinet door, etc. should be cleaned regularly and kept clean, and there should be no odor in the refrigerator.
10. All work tools should be kept clean and placed at regular intervals after work.

Chapter 4:

First, the culinary personnel should strictly check the safety and quality of the raw materials to be processed and processed, and find that there are spoilages or other sensory abnormalities, and foods that do not meet the safety requirements will never be cooked.
Second, when processing food, it should be fully heated, cooked and cooked, and its center temperature is not lower than 70 °C. Can not only talk about the color of the food and cause the food to be cooked outside. The dishes focus on the characteristics of the dishes, the senses are strong, so delicious and easy to digest. Processing high-risk foods such as green beans and lentils must be boiled and cooked to ensure food safety. After cooking, meat products should be free of blood, hairless, non-polluting, odorless, and odor-free.
3. Foods that need to be stored for a long time after cooking until they are eaten should be stored at a temperature higher than 60 ° C or lower than 10 ° C. They must be cleaned, sterilized, pots, scoops, bowls, plates, etc. The container is packed and ordered to be stored separately in food raw materials and semi-finished products. Tableware, utensils, containers, rags, etc. that have not been sterilized and cleaned shall not be used.
4. The food remaining after the supply must be placed in a freezer for refrigerating, and the refrigerating time must not exceed 24 hours. Finished products, semi-finished products and raw materials, raw and cooked foods should be placed in separate freezers.
5. All foods that are chilled overnight and separated must be thoroughly heated by high temperature. After the trial, the sensory body is confirmed to have no abnormalities and no odor.
6. After the cooking and processing work is finished, the seasoning container should be covered and closed. Under the stove, the tools and utensils should be rinsed clean, and the operation room should be kept clean and free of grease. There is no residue on the ground, garbage is put into the bucket, and the ground is flushed with water.
7. In strict accordance with the requirements of the “Regulations on the Administration of Waste Edible Oils and Fats of Food Production and Operation Units”, collect and dispose of used oil and grease, and clean the range hoods in time.
8. Do personal hygiene in accordance with the hygiene requirements of food workers.

Chapter 5:

1. Check the quality of food raw materials before processing. The deteriorated foods are not panned, cooked, or baked.
2. Cooked and processed foods should be cooked and cooked, and the center temperature should not be lower than 70 °C. Deep-fried foods should be protected from external coke. The processed direct-cooked cooked food should be placed in a container or tableware that has been sterilized. Do not use unsterilized tableware or containers.
3. Foods that need to be stored for more than two hours before cooking should be stored at a temperature higher than 60 ° C or lower than 10 ° C. Cooked products that need to be refrigerated should be refrigerated after being allowed to cool.
4. The overnight cooked products must be fully reheated before being eaten.
5. The cooktop and rag should be cleaned at all times and kept clean. Do not use a rag to wash the dishes, and the soup dripping on the side of the plate is wiped with a sterilizing cloth.
6. Strictly follow the requirements of the “Regulations on the Administration of Waste Edible Oils and Fats of Food Production and Operation Units”, collect and dispose of used oil and grease, and clean the range hoods in time.
7. The remaining food and raw materials shall be stored in accordance with the hygienic requirements of cooked food, semi-finished products and raw food, and shall not be mixed and stacked.
8. After the work is finished, the seasoning is covered, the tools and utensils are cleaned and stored, and the ground is cleaned and cleaned on the stove and under the stove. No residue or oil is left, no sanitary corners are left, and the garbage is removed in time.