Attached to the small canteen health management system

1. The minimum use area of ​​the canteen processing room shall not be less than 8 square meters.

2. The wall should have a wall covering of 1.5 meters or more or other waterproof, moisture-proof, washable material; the floor should be waterproof, non-slip, and have a certain slope.

3. The cooking and processing personnel must carry a health certificate and a health knowledge training certificate.

4. The cooking processor must wear a clean work cap and place the hair in the cap. Wash your hair and bathe frequently, do not leave long nails, nail polish, ring-shaped processed food, and do not smoke during working hours. Personal items must not be taken into the cooking room.

5. Before cooking, the cooking materials must be inspected, and foods that may affect the health of students, such as abnormal sense of appearance or spoilage, must not be processed.

6. Cook large chunks of food, the center temperature is not lower than 70 ° C, and the food is generally not more than 2 hours after cooking. The remaining food must be refrigerated and refrigerated for no more than 24 hours. It can be sold after being thoroughly heated at high temperature without any deterioration.

7. The cooked food after processing should be stored separately from the semi-finished products and raw materials. Food must not be exposed to toxic or unclean materials.

8. All containers and utensils to be used must be cleaned and disinfected, placed on the designated desk, and should not be placed on the ground.

9. For the raw materials, semi-finished products, finished products, knives, chopping boards, pots, boxes, rags, etc., to be used separately, positioning and storage, timely cleaning and disinfection. After the work is finished, clean the table top and the ground in time, and place the seasoning bottle on top.

10. There is a “three-proof” facility, the waste is discarded in the dirt bucket, and the dirt bucket is covered.

11. When the staff members leave work, the sanitation status of each functional area should be checked, and the person in charge should regularly check the operation of the personnel in each position.