Seek help from a good hotel health management system. How to put the responsibility on people? Thank you.

First, the purpose is to strengthen hotel management, strictly enforce the food hygiene law, and ensure the cleanliness of hotel food processing.

Second, the content

(A) the basic guarantee of food hygiene

1. The places where food is produced, processed, stored, transported and sold and the surrounding environment must be clean and sanitary, and good measures should be taken to prevent pollution by flies, rats and dust.

2, food practitioners must hold a health certificate. Anyone who suffers from boils, suppurative wounds (especially finger cuts), intestinal diseases or healthy carriers that may cause food poisoning shall not engage in the processing of imported food.

3, food practitioners should pay attention to personal hygiene. Wear work clothes and hats when on duty, and keep them clean and tidy; Wash hands frequently, take a bath frequently, cut nails frequently, wash clothes and bedding frequently, and change work clothes and hats frequently; Wash hands and disinfect before and after work.

(2) Measures to prevent bacterial food poisoning

1, raw materials for processing foods and meals must be fresh, and it is forbidden to use the meat of livestock and poultry, dead clams, dead scallops and their products that have died of illness, poisoning or unknown causes; Do not use deteriorated raw materials; Don't buy and sell rotten food.

2. Prevent cross-contamination of food. Raw and cooked foods should be strictly processed separately; Tools such as knives, plates, piers, stoves and rags used for processing raw and cooked foods should be strictly separated from containers such as baskets, pots, plates, barrels and bowls. Perform "raw and cooked isolation; The finished product is isolated from the semi-finished product; Separate food from sundries; "Four Isolation" System for Food and Natural Ice Isolation. It is forbidden to mix raw and cooked, finished and semi-finished products, seafood and meat. When processing raw seafood, we must prevent raw seafood and its processing knives and containers from polluting other foods and utensils. The tools, containers and arms used by the processors to process seafood should be cleaned and disinfected in time for 5 minutes. Cold salad must be processed in a special cold room. Set up special refrigerators, knives, containers, utensils, rags, equipped with running water for hand washing and air disinfection facilities. The ultraviolet lamp should be hung1.5-2m above the workbench. Non-cold room personnel are not allowed to enter casually, and unwashed fruits, vegetables, raw fish, raw meat and other sundries are not allowed to be stored in the cold room.

3. All food containers such as pots, plates and bowls must be washed before use, boiled in boiling water for 3-5 minutes, or steamed in a steam sterilizer for 15-20 minutes. If it is not heat-resistant, it can be disinfected with drugs, but the remaining drugs must be washed with water. Kitchen vegetable piers should be scraped clean and disinfected every time they are used. When not in use, it must be thoroughly cleaned and put in the designated location. Employees who come into contact with food must wash their hands with soap and tap water before processing. Cooked food room countertops, faucet switches, cold spell room handles and refrigerator door handles. , should be disinfected regularly; Direct contact with pollutants must be disinfected immediately; Add plastic wrap when storing cooked food knives.

4. Cooked food must be thoroughly cooked and fried before processing and eating, and thoroughly disinfected to prevent foreign cooking. Boil eggs for 8 minutes, duck eggs 10 minutes. The heating temperature and time of various seafood and meat products must ensure their protein solidification.

5, cooked food to low temperature, short-term storage. Hot dishes and sauced meat, ham, etc. Those used for making cold dishes must be stored below 10℃. All meals, cooked meat products, cooked seafood and so on. Those that exceed 4 hours must be cooked in the pot before eating. If you don't know the newly purchased food with bacteria, you should heat and disinfect it before eating.

6, hot and cold dishes should be served to the guests immediately after production, it is strictly prohibited to advance processing. A large number of meals and cold dishes prepared for large meetings shall not be stored for more than 1 hour after processing.

(3) Disinfection measures for tableware, cups and other utensils

1, all tableware, cups and other utensils must be disinfected after washing.

2, disinfection procedures strictly implement the "one wash, two brush, three flush, four disinfection, five cleaning" system.

3. When using disinfectant for disinfection, dilute the disinfectant according to the ratio of 1: 200, pour it into the disinfection bucket, and then put the appliance into the disinfection bucket. It is required to completely immerse the appliance in water, soak it for 5- 10 minutes, then take it out, dry it with a disinfection rag, and put it into a cleaning cabinet for cleaning.

4. When using the disinfection cabinet for disinfection, first scrape off the residue on the utensils, rinse them with water, then put them into a steamer for high-temperature disinfection (the temperature is not lower than 90 degrees Celsius, and the time is not less than 15 minutes), dry them with a disinfection rag and then put them into a cleaning cabinet for cleaning.

(4) Prevention of food poisoning by poisonous animals and plants

1, eating puffer fish is forbidden.

2. It is forbidden to use pig thyroid, poisonous mushrooms, Datura flower, germinated potatoes, raw beans, beans, moldy beans and lentils. Raw and dried fresh daylily.

(5) Prevention of chemical and pesticide poisoning

1, don't eat nitrite as salt.

2. Fruits and vegetables should be washed repeatedly with clear water before processing and eating, and peeled food should be peeled as much as possible.

Third, evaluation

1. Anyone who violates this regulation will be given a major warning from 10 yuan to the responsible department or person; If serious consequences are caused, the responsible person shall be suspended from inspection to dismissal.

2. Punish according to the relevant regulations of the hotel.

Four, the provisions of the implementation of the date of promulgation, supervised by administrative personnel.

Please refer to bm.net.cn/hangye/qhjd.html for the hotel hygiene management system.