In our daily life, people use the system more and more. System is an applied text with laws, regulations or guidance and binding force formulated by state organs, social organizations, enterprises and institutions in order to maintain the normal order of work, labor, study and life, and ensure the smooth implementation of national policies and the normal development of all work. You had no idea when you made the system? The following is the health system of the staff canteen I collected. Welcome to read the collection.
Staff canteen hygiene system 1 first, canteen staff must have good political and ideological qualities, good psychological quality, good health and strong sense of responsibility.
Two, canteen employees must hold a valid health certificate, and show certificates. Canteen employees must go to a statutory body for a physical examination every year. Only when the physical examination meets the requirements and the CDC issues a health certificate can they engage in canteen work.
Three, canteen employees once suffering from infectious diseases (dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative skin disease, etc ... ) Do not engage in food processing and sales in the canteen.
Fourth, employees should do four things in personal hygiene: wash their hands frequently, cut their nails frequently, take a bath and have a haircut frequently, wash clothes frequently, and maintain good personal hygiene habits.
5. Employees should not wear slippers or jewelry.
Six, every morning before mount guard by the head of the general contractor to carefully check the employees, who do not meet the requirements of personal hygiene `, shall not mount guard, canteen management personnel regularly check the hygiene of the canteen.
Hygienic system of staff canteen 2 1. The dining room should be kept clean, free of flies and dust, and the floor should not be cleaned after the tableware is set or when customers eat.
2. Unused tableware after the meal time is set should be recycled, disinfected and cleaned to ensure that the tableware is not damaged.
3. Condiments for customers should meet the corresponding food hygiene requirements.
4. When the provided food is discovered or told by the customer that it is really photosensitive or suspiciously deteriorated, the restaurant waiter should immediately change the food and inform the food preparation staff to immediately check the similar food to ensure safety and hygiene.
5. Regularly clean and check the food sold in the bar to prevent the expired or deteriorated food from being sold.
Staff canteen hygiene system 3 1, food raw materials must be strictly accepted before storage. Bulk food found with unqualified health reports and supply bills shall not be put into storage.
2. Adhere to the principle of warehousing registration and FIFO warehousing.
3, all kinds of food raw materials must be classified (library), stored on shelves, off the ground partition, stamped, clearly marked. Food additives must be put in the counter.
4, regular inspection of food quality, timely treatment of food raw materials that have deteriorated or exceeded the quality assurance, and food raw materials that have not been treated in time should be marked as "to be treated".
5. Keep the warehouse clean, dry and ventilated. Refrigerators (cabinets, warehouses) should be cleaned and defrosted regularly, so that there is no blood, water and ice slag.
It is forbidden to store toxic, harmful, non-food items and personal daily necessities in the warehouse.
Hygienic system of staff canteen. Catering and canteen staff must undergo strict health knowledge training and pass the examination before taking up their posts.
Two, responsible for the training of food hygiene management personnel, and formulate the corresponding training plan.
Third, the management personnel of the health supervision office are hired to give special lectures to the staff of hotels, restaurants and canteens from time to time to learn health management and health laws and regulations to improve the quality of health and safety.
Four, organize relevant personnel to participate in health knowledge training courses organized by health supervision, improve the level of health management.
Five, food practitioners health knowledge training per month 1 time, for those who can not meet the health and safety requirements, stop training, qualified before taking up their posts. Those who are still unqualified after training will be dismissed.
Six, hold a health knowledge contest every year to enhance the health awareness of employees.
Seven, who participated in health knowledge training personnel, should participate in health knowledge training on time, shall not be absent.
Eight, the establishment of catering, canteen staff health knowledge training files, detailed records of health knowledge training.
Hygienic system of staff canteen. Strictly implement the food hygiene law, effectively control the quality of raw materials, hygienic operation, storage and cleaning, and ensure food safety.
Second, focus on kitchen hygiene, and regularly clean kitchen equipment and facilities and health responsibility areas. Wipe the walls and windows once a month, clean the gutter and exhaust hood once a quarter, and clean the flue once every six months. Reach the sanitary standard that the ditch wall is free of oil pollution and white without dirt.
Third, pay attention to personal hygiene, clean clothes, haircut, bathing, nail cutting, changing clothes and drying bedding.
Four, earnestly implement the kitchen hygiene responsibility system, daily cleaning knives, stoves, pools, countertops, vegetable piers, the ground is free of oil pollution, vegetable piers are not moldy, countertops are not dusty, and things see their true colors.
Five, in strict accordance with the operating rules, adhere to the "five special" and overnight heating system to prevent food poisoning. Insist on cleaning jobs every month, leaving no sanitary corners and personal belongings. No one is allowed to enter the operating room except the restaurant operator.
Six, the canteen floor is bright and clean, the doors and windows are clean, the glass is bright, there is no oil stain and dirt, and there are no sundries.
Seven, stove clean without dirt, cupboard clean, without sundry, no personal belongings, all kinds of equipment and facilities are running normally.
Eight, found that there are flies or other insects in the restaurant, immediately report, and do a thorough job of pest control and disinfection.
Staff canteen hygiene system 6 staff health inspection management
1. Restaurant employees must hold valid health certificates before taking up their posts.
All employees in the restaurant must have a health check. Health examination is divided into two categories: new employee health examination and regular employee health examination.
3. Applicants must have a physical examination in the hospital designated by the restaurant before they can be hired.
4, on-the-job employees organized by the restaurant once a year. Where employees are found to have infectious diseases or diseases unsuitable for work, the restaurant will adjust their posts or dismiss them as appropriate.
5. The health archivist should check the health certificates of the employees in the restaurant every month, and report the expired or invalid certificates to the supervisor in time to arrange the physical examination of the employees.
6. The medical expenses of employees shall be borne by the restaurant.
7, the restaurant should establish employee occupational health files, properly preserved in accordance with the provisions.
8. Employees have the right to consult and copy their occupational health records.
Personal hygiene management of employees
1, employees strictly abide by relevant national laws and regulations and restaurant hygiene management regulations, implement restaurant hygiene operation procedures, and develop good hygiene habits.
2. Employees' work clothes should be fit, clean and undamaged.
3, the kitchen chef should wear a hat when working, hair combed neatly and placed in the hat.
4. Wash your hands with running water before and after work, before and after handling food raw materials, and after defecation cleaning, and keep your hands clean. As long as you leave the kitchen, you must wash your hands and disinfect when you come back. Kitchen staff should wash their hands every hour.
5. Don't talk, cough or sneeze in front of food or cooking utensils. If you sneeze, cover your nose and mouth with a handkerchief or toilet paper, turn your back on the food, and wash your hands immediately.
6. Don't smoke, eat, chew betel nut or chewing gum in the workplace to avoid food pollution.
7. Don't drink alcohol or eat strong-smelling foods such as onions and garlic before work, and keep your mouth clean. Brush your teeth or rinse your mouth after eating.
8. Take a bath, change clothes, get a haircut, wash your hair, shave, cut your nails and wash your hands frequently.
9, the hairstyle is generous, the male employees do not leave long hair, and the female employees' long hair should be coiled up; No long nails.
10, no spitting.
Four employees carry out health management
The purpose of hygienic management of kitchen operation is to prevent food and utensils from being polluted due to the negligence of staff.
1. Employees must strictly implement the service specifications of the restaurant and provide quality services to customers.
2. The supervisor shall promptly urge the employees to carry out service operation according to the specification requirements.
3. When serving food, use a tray to avoid direct contact with the food or the inner edge of the food container.
4. Don't grab food directly by hand. Be sure to operate it by hand and wear plastic gloves. Use a clean spoon when tasting food; When preparing food, use all kinds of utensils as much as possible, such as clips, spoons, forks, etc. Get ice, stuffing, bread, etc.
Don't put your hands in your pants pockets when you work.
6. You can't touch your hair or pick your ears at work.
7. Don't smoke, eat or chew gum in the workplace, and don't talk to each other unless necessary.
8. Don't use broken tableware.
9. Don't touch coins and other things during working hours.
10, don't use work skirts, health law enforcement certificates and underwear as towels, wipe your hands and face.
1 1, the tableware should be taken, the glass should be at the bottom, and the thumb can only touch the edge of the plate when taking the plate.
12, cooked food should be thrown away when it falls to the ground and cannot be used.
13, dropped tableware should be cleaned and disinfected before use.
14. Once water stains, oil stains, soup stains and dirt appear during operation, clean them in time, dry them with a mop, and never rinse them with water again.
15, if you don't comply with the hygiene standards and cause adverse consequences, you will be disciplined.
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