How to carry out food hygiene control in hotels —— Four methods of food hygiene control in hotels

How to carry out food hygiene control in hotels —— Four methods of food hygiene control in hotels

Food hygiene control is from the beginning of procurement, through the production process to sales, but the most important thing is the hygiene control of the production process. Next, I will tell you about four methods of hotel food hygiene control, hoping to help you!

Employee health management (1) health check

The contact between kitchen staff and food is the demand of daily work, so the health and hygiene of staff is very important. Kitchen staff must pass physical examination before taking up their posts, and on-the-job staff should also have regular physical examination. Engaged in kitchen work with "Health Certificate". Staff are not allowed to work with infectious diseases, and this regulation should be strictly implemented to ensure food hygiene.

(2) the instrument is clean and tidy

Personal appearance should be kept highly tidy at work, and the work clothes and hats worn should be replaced in time after they are dirty. Restaurants should create such conditions. The hair should be neat, the hairstyle should be simple and convenient, and it should be completely covered after wearing the working cap to avoid the head hair accessories or hair falling into the food during operation.

(3) Keep your hands clean at all times.

Cooking is a manual operation, and hand cleaning is the most important thing. Keep your hands clean at work, and don't use your work skirt as a towel, so as not to pollute your hands. Use tools as much as possible during operation to reduce direct contact between hands and food, and wear clean and disinfected gloves when necessary. Fingers are not allowed to have long nails, nail polish and jewelry, and the length of manicure should be shorter than the front end of fingers. This should not only be clearly defined, but also be checked regularly and become a work practice.

(4) Other requirements

No individual is allowed to smoke, chew gum, talk with plates or sit on the workbench in the production area to avoid polluting food.

Hygienic control of the production environment The kitchen is the place where catering products are made, and all kinds of equipment and tools may come into contact with food. Poor hygiene not only affects the health of employees, but also pollutes food. In addition to the architectural design must meet the food requirements, environmental sanitation should be easy to clean and not easy to scale when purchasing equipment. The most important thing is to keep it clean all the time.

(1) Hygienic control in food thawing production.

(1) During the thawing process of frozen food, correct methods should be adopted to shorten the thawing time as much as possible. When thawing, all kinds of food should be thawed separately, not mixed together.

(2) The thawing water temperature of running water should be controlled below 22 degrees Celsius. The temperature of natural thawing should be controlled at about 8 degrees Celsius. Cooking thawing is a convenient and safe method. Avoid thawing food overnight at natural temperature, which is the most unsafe practice.

③ The thawed food should be handled in time and cannot be frozen again.

(2) Food cleaning

When cleaning food during processing, make sure that the food is clean, safe and free of foreign objects, and put it in a clean place to avoid any pollution and accidental sundries falling into people.

(1) When taking cans, clean the surface first, and then open them with a special opening tool. Avoid using other tools, so as to avoid metal or glass fragments falling in, and broken glass cans cannot be taken.

(2) The processing of eggs and shellfish should not make the dirt on the surface pollute the contents.

(3) Control of treatment time and temperature

For perishable food processing, the processing time should be shortened as much as possible, and large quantities of food should be taken out of the cold storage step by step, so as to avoid the quality degradation of the finally processed food due to long-term storage in the natural environment, and the processing environment temperature should not be too high, so as to avoid the deterioration of food during processing, and the processed products should be refrigerated in time.

(4) Prepare food

When preparing food, containers should be clean and special, and tableware should not be used as a side dish of raw materials. If it can't be cooked in time, it should be refrigerated immediately and taken out if necessary. Never put the prepared semi-finished products in the kitchen environment. The preparation should be as close as possible to the cooking time.

(5) Cooking and heating food

When cooking heated food, you must fully kill bacteria. Raw materials are poor conductors of heat. It is important to consider the safe temperature reached inside the sterilized raw materials. Clean the tableware, and do not wipe it with a work rag.

(6) Making cold dishes

The hygienic control of cold dish production should first be separated from lettuce production in layout, equipment and utensils; Secondly, special knives, chopping boards and rags should be used to cut and match food, and they should be disinfected regularly. When operating, simplify the production process as much as possible, and don't install the board too early. If it can't be eaten immediately after loading, it should be sealed with plastic wrap and refrigerated.

(7) Surplus products

The surplus products in production should be collected in time and used as soon as possible.

Hygienic control of raw materials The hygienic degree of raw materials determines the hygienic quality of products. Therefore:

(1) The kitchen should carefully identify the raw materials when taking materials formally.

(2) The food in doubt can be sent to the health and epidemic prevention department for identification before deciding whether to take it.

(3) All containers containing spoiled food should be cleaned and disinfected immediately.

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