Food and beverage processing operation flow

What are the operations of catering processing, and what is the specific operation process? The following is the flow chart of catering processing operation compiled by me for your reference. Welcome to read!

Flow chart of catering processing operation

Hygiene of on-site equipment for acceptance inspection of hotel catering food processing.

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Check the sensory characteristics of bulk raw materials.

(Some vegetables are tested for pesticide residues, and meat needs to obtain inspection and quarantine certificates.)

Check the packaging, marking and identification of food in the molded packaging.

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Weigh and count the quantity

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Storage positioning and stacking

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Fill in the acceptance record

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Clean up the site and equipment.

Potentially harmful raw materials do not meet the hygiene standards (pathogenic bacteria pollution; Pesticide and clenbuterol residues exceed the standard; Parasites), health and safety of transport and personnel (pathogen pollution)

Standard procedure for bubble washing of fish and meat

Bring raw materials, bring raw materials.

Wash your hands and remove the outer packaging.

Check the sanitation of special pool and the quality of raw materials.

Check the quality of raw materials, soak and thaw.

Clean and check the quality of raw materials.

Cleaning of cleaning container

Locate and store containers for cleaning.

Clean up the scene and find the storage pool.

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In the course of site cleaning, fresh fish and meat cleaning in the pool, frozen fish and meat are potentially harmful to the hygiene of the soaking pool and personal hygiene is unqualified.

Standard process of fish cutting and matching

relieve oneself

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Check the hygiene of anvil, knife, box, basket and basin.

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Cutting and matching

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Container for cleaning

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Location storage

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Clean anvil, knife, countertop, floor, etc.

Potential hazards Anvils, knives, boxes, baskets and personal hygiene are unqualified (pathogenic bacteria pollution)

Standardization process of vegetable selection

Check the sanitary conditions of the workbench and the site.

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relieve oneself

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Lead in raw materials

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Clean up silt and debris

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Picking vegetables, peeling and removing seeds.

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Bagging semi-finished products

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Off-ground storage

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Site cleaning

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Return of electrical appliances

Potential hazards: picking vegetables is not clean, do not wash your hands.

Standard procedure for cleaning and cutting vegetables.

relieve oneself

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Semi-finished product treatment

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suck up

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Rough washing

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Cleaning and washing

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Water control

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Cut vegetables

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Basket clean vegetables.

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Positioning mode

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Clean the site and equipment.

Potentially endangering unsanitary appliances, such as vegetable sinks and tables, as well as operators.

Don't wash your hands (pathogen pollution)

Cooking process specification process

Equipment safety inspection

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Hand washing disinfection

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Instrument preparation

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Cooking method

(food center temperature > 70℃)

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container

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Meal preparation and transportation

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Keep a sample and fill in the record.

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Clean the site and equipment.

Potential hazards such as incomplete heating (pathogenic bacteria survive and toxins are not removed), indistinguishability between raw and cooked foods, substandard personal hygiene (secondary pollution by pathogenic bacteria), and use of industrial salt (toxic and harmful substance residues).

Standard process of staple food processing

Equipment safety inspection

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Picking and stacking

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relieve oneself

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Instrument preparation

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Make stuffing, mix flour and wash rice.

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Forming/shaping

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Finished pallet

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Cooking; This is my business.

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container

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Meal preparation and transportation

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Clean the site and equipment.

Potential hazards: incomplete heating (secondary contamination by pathogenic bacteria), unqualified personal hygiene of processing equipment and tools (contamination by pathogenic bacteria), and carelessness of staff (unclear sundries).

Rough machining health system

First, check the quality of food before cleaning and processing, and put an end to spoiled, toxic and harmful food raw materials.

Two, meat, aquatic products and other foods are not stored on the ground, meat, aquatic products, vegetables and other food raw materials are cleaned in separate pools.

Third, the food is pressed out? Pick, wash and cut? Sequential operation, no sediment and weeds after washing.

Four, food containers should be rinsed clean, and meat dishes should be separated from vegetarian dishes.

Five, waste should be placed in a covered trash can, and clean up in time.

Six, after the processing, the ground, pool, processing platform, tools and containers should be cleaned.

Hygienic system for cooking processing

First, check the quality of food, and don't cook, cook or barbecue spoiled food.

Second, the food is fully heated to prevent external heat from endogenous.

Three, outsourcing cooked food should be returned to the pot before supply.

Four, when cooking, cooking food should adopt double dish system, raw and cooked separately, to prevent cross infection.

Five, after the work, the seasoning should be stamped, and the work utensils, kitchen and the ground under the kitchen should be cleaned.

6. Wash your hands and disinfect before cooking, and wear clean work clothes and hats.

Seven, employees suffering from exudative skin disease shall not engage in cooking and processing.

Preventive measures of food poisoning

The supplier claims that 1 strictly controls the quality of incoming goods, and purchases goods from formal channels, strictly

2. The prior price of raw materials comes in and is set aside after picking, picking, scraping and washing.

3, cutting tools, anvil, table (case) plate without rust scale, keep clean, jar cover, container to dust (moth-eaten), tableware to disinfection.

4, cold dishes, no unclean food, knives, chopping boards, rags.

5. Vegetables that are prone to pesticide residues, such as green vegetables, must be soaked for 30 minutes before washing and cutting.

6, semi-finished products are strictly prohibited to basket, should be packed in a special container, and off the ground cold storage.

7. Clean the garbage and dirt buckets, cooking utensils and equipment in time and keep the site clean.

8. Leftover food should be packed in sterile containers, which should not be overlapped and kept in cold storage.

9, raw and cooked with tags, must be disinfected with high temperature drugs before use.