Hotel health system

 (A) of the cooks, kitchen workers should be carefully attended the annual health check, receive training in health knowledge.

(b) of the cooks, kitchen workers should maintain good personal hygiene:

1, cooks, kitchen workers should be and hairdressing, frequently washing clothes and bedding, frequently changes the clothes to make you a good clean instrument.

2, to work wear overalls, wearing a hat, wear a mask in order to ensure food hygiene and quality.

3, good hygienic habits: cooks, kitchen workers during working hours, not wear slippers, naked, barefoot, smoking is prohibited in the operating room, eating and spitting, not face Food coughing, sneezing, and do other unhealthy actions. Does not allow direct taste with a spoon. Production or processing of food should not wear rings, bracelets and other accessories, so as not to impede the cleaning and disinfection. Work should not be rubbed powder and apply nail polish to avoid contamination of food. Personal items should be placed in the locker room, not into the operating room to prevent food contamination.

[table = 95%] [table = 98%] [table = 95%]

kitchen and health management

(a) Health five. Four System

1, from the raw materials to finished the implementation of Buyers do not buy rotten materials; custody acceptance of staff do not accept rotten materials; processing personnel (cooks, kitchen workers) do not have rotten materials; at the food staff, regardless of rotten food, do not hand the food, do not waste paper, dirt, food packaging.

2, finished products (food) store to implement the

3, with (food) with the implementation of the

4, Environmental Health to take Scribing the division of labor, the contractor responsible.

5, personal hygiene and do the

(b) utensils disinfection methods and requirements

1, Wash:

utensils disinfection, you should first wash the utensils clean, washing requirements in three steps, namely wash, brush and red. Washing, the utensils with water to wash the food residues; brush is to put in washing utensils in the washing liquid, washing with brushing utensils used on the dirt, grease; red is the use of clean water The detergent will be attached to clean utensils. Washing water should be changed frequently to keep the water clear, washing utensils after dumping the water, chopsticks, spoons, knives and forks to put away the head and tail points.

2, disinfection:

utensils disinfection, the use of heat sterilization and disinfection of drug types, the former including the boiling disinfection, steam sterilization, disinfection and other far infrared, which including chlorine and peracetic acid disinfectant disinfection method. Under normal circumstances with heat disinfection.

3, utensils disinfection Note:

① Where a conditional use heat sterilization, and they should use heat disinfection.

② sterilization by steam or drugs, eating utensils to all submerged in water.

③ sterilized using steam or infrared, a temperature measuring device to be safe to change the temperature at any time to ensure disinfection.

④ utensils shall be thoroughly cleaned before disinfection, the use of dual function of washing utensils disinfectants disinfected, be sure to rinse carefully with water

utensils on the left in the detergent .

⑤ disinfecting utensils used drugs, be sure to concentration of the drug preparation, utensils and disinfectant soaking time replacement of three in strict accordance with regulations.

⑥ utensils after disinfection, can not be re-used cloth Ma Guo, placed wherever space can not be exposed, should be the place clean and cleaning utensils door storage cabinet in order to avoid re-contamination.

⑦ drugs to damp, dark, sealed storage, display space shall not be exposed.

⑧ chlorine disinfectants have some corrosion of metal, metal products, food (with) a, not the best this