How to write "Detailed Rules for the Implementation of Hotel Kitchen Hygiene"?

The detailed rules for the implementation of hotel kitchen hygiene are written like this.

1, personal hygiene chefs must attend physical examination and food hygiene knowledge training every year. The personal hygiene contract area must be cleaned every day. When you enter the kitchen, you must have clean tooling and clean shoes and hats. It is forbidden to wear jewelry, paint nail polish and smoke in the workplace. Women workers are not allowed to have long hair shawls, and men are not allowed to have long hair and beards.

2, environmental sanitation to keep the ground free of greasy, no water, no health corner, no sundry. Keep the tiles clean and bright, and clean the doors and windows frequently. Clean up the refrigerator, stove, side dish table and cleaning cabinet before work. Refrigerator, cleaning cabinet, door, etc. It must be locked after work. Kitchen, refrigerator and other equipment should be repaired in time. If the "four pests" are found, eliminate them immediately. The kitchen must be cleaned every week 1 time.

3, refrigerator sanitary refrigerator should be built by special personnel and kept by special personnel. Keep the refrigerator clean inside and outside and scrub it once a day. Check the quality of food in the refrigerator every day, put an end to mixing raw and cooked food, prohibit overlapping dishes, separate fish, meat and vegetables relatively, reduce odor, and apply plastic wrap when necessary.

4. Food hygiene After going to work, the kitchen cuts vegetables and cleans them the next day. Vegetables shall not have dead leaves, mildew spots, moth-eaten and rot. If the hygiene is not up to standard, they should be returned for rough washing. Dry goods, roasted seeds and nuts, seafood, vermicelli, condiments, canned food, etc. , should be properly stored, not scattered on the ground. Keep the food fresh and tasteless, cook it when cooking, cook it now, cook it every meal, cook it overnight, and cook it outdoors before selling. According to the relevant regulations, it is forbidden to sell food.

5. Tableware sanitary cutting equipment should be separated from raw and cooked, and processing machinery must be kept clean. Cooked food, cooked vegetables and tableware shall not be chipped or damaged. After disinfection, they must be cleaned without water, oil and ash before serving. Stainless steel tableware must keep its true colors, and unclean tableware should be washed again.