Introduction of Hotel Food Hygiene and Safety Knowledge

Improving the level of food hygiene and safety is a necessary work for hotel operation. The following is my knowledge of hotel food hygien

Introduction of Hotel Food Hygiene and Safety Knowledge

Improving the level of food hygiene and safety is a necessary work for hotel operation. The following is my knowledge of hotel food hygiene and safety for your reference and understanding. I hope you like it!

Hotel food hygiene knowledge 1. sanitation

1 The floor is clean without sundries, the tables and chairs are kept clean, the windows and doors are scrubbed frequently, and the walls are dust-free, clean and comfortable.

The garbage and sewage around the canteen should be removed frequently, and the residues of food and bones should be cleaned up in time. Don't put sundries, empty wine bottles, personal belongings, brooms, mops, dustpans and other cleaning appliances in the canteen, but put them in the storage room.

The bathroom should be washed and cleaned frequently to make the air fresh and tasteless, clean and bright.

4. Restaurants, passageways and work areas should take effective measures to eliminate pests such as flies, rats and cockroaches.

2. Personal hygiene standards

1 four diligence: wash hands and manicure frequently; Frequent hairdressing and bathing; Wash clothes and bedding frequently; Change your work clothes frequently.

Wash your hands before and after use.

3 check the volume regularly.

In addition to work clothes, kitchen staff should also wear sanitary hats.

3. Hygienic standards for operation

1 The dishcloth and pad cloth used by waiters should be cleaned and scalded with boiling water every day to reduce or kill bacteria, and tools such as trays should be kept clean.

At work, don't cough, talk, sneeze at food and customers, spit everywhere, smoke, pick your ears, pick your teeth, scratch your scalp, yawn or pick your nose.

Use trays when serving people dishes, rice, wine and other foods or utensils.

All rotten food will not be sold.

Pay attention to the diners during the service, and store the tableware used separately if you are sick. Focus on disinfection.

6 Don't grasp the mouth of the bowl or the end of the spoon with your hands.

4. Accident handling

1 no greasy, no water stains, no bacteria.

Adhere to "scraping, washing, washing and disinfection".

Scraping-before washing dishes, scrape the leftovers and soup from plates and bowls, classify large and small tableware and wash them separately to avoid damaging the tableware.

Wash-because dishes are generally greasy and need to be cleaned with hot water, you can put alkali or detergent in the water to get rid of greasy.

Rinse with clean water after washing.

Disinfection-all cups, plates, dishes and cutlery containing directly imported food and drinks should be disinfected.

Importance of food hygiene in hotels. Hygiene is an important condition to ensure the safe consumption of guests.

When consumers eat in hotels, hotels should first be clean and hygienic when providing value-for-money products; This includes not only the hygiene of cooking materials, product production and hotel design environment, but also the physical and mental health of guests during and after eating.

2. Hygiene is the basic premise of creating catering reputation.

The intensification of catering competition is manifested in the competition of comprehensive strength in kitchen production, service technology, marketing ability, product innovation and adaptability, price level and so on. And all these, hygiene is the foundation, and hygiene is the basic premise for hotels to participate in market competition. With this guarantee, there will be a higher level of planning and it is more likely to win.

3. Hygiene determines the success or failure of catering enterprises

Kitchen hygiene affects the reputation of the hotel, and then affects the guests' choice of the hotel. If the kitchen hygiene is not up to standard for a long time, or food poisoning accidents occur, the relevant departments will require or even order the hotel to suspend business for rectification on the premise of protecting the interests of consumers.

4. Health constitutes the working environment of employees.

Kitchen hygiene is not only responsible for consumers, but also a concrete manifestation of caring for and caring for employees and protecting their interests. On the one hand, purchasing raw materials that are hygienic and qualified, and processing, producing, serving and selling them in a state that meets hygienic conditions, employees can work stably and naturally, and their physical and mental health can be guaranteed; On the other hand, in the event of health accidents such as food poisoning, hotels suffer losses, and the reputation and interests of employees are also affected. Therefore, consistent high standards and strict requirements of health work can not only create and maintain a good working environment for employees, but also effectively protect the interests of employees.

Hotel safety knowledge 1. Precautions for floor safety

1 equipped with fire extinguishers or dry powder fire extinguishing agents and other fire extinguishing devices and will be put into use;

2. The electrifying device shall be used according to the operation requirements, and shall be inspected and maintained regularly;

No sundries shall be piled up on the passage, and there shall be no oil stain, water stain or vegetable juice on the ground;

Waiters should remind guests to pay attention to their wallets and handbags, and report suspicious people to their superiors quickly;

Attendants should pay attention to observe the facial expressions of guests and deal with sudden diseases in time.

Six desks and chairs should be checked regularly.

2. Safety operation requirements

1 Strong safety awareness, nip in the bud;

2. Correct use of electrical appliances and gas stoves;

Appropriate protective measures, such as work gloves, clothes and shoes;

There are a series of emergency measures that every employee should master.

3. Safety precautions and protective measures

1 Pay attention to subtle observation and be calm when things go wrong;

Never violate the prescribed operation methods;

3 foam extinguisher cannot be used for fires caused by electrical appliances, only dry powder fire extinguishers or 12 1 1 fire extinguishers can be used;

4 When there is an electrical fire, never try to pull the power switch by hand or cut the wire with scissors, but pull the power switch with a wooden stick and cut one end of the wire with scissors; '

5. The fuel should be put into the designated area, and it must be far away from open flames or stoves;

6 when dealing with the injured, don't abuse drugs or wrap the wound with unsterilized cloth, and seek professional medical personnel to deal with it;

7. Cleaning products and medicines should be strictly separated from edible flavored foods and marked with obvious signs;

8 electrical failure should be repaired by an electrician, and don't be smart enough to repair it yourself to avoid accidents;

9 sharp tools such as knives and forks should be used carefully, and the edges and forks should be sealed when stored, or inserted on the tool rest;

10 take the initiative to contact the power department, the engineering department and the security department, and regularly check whether electrical appliances, indoor decoration minor repairs, fire extinguishing systems or fire extinguishers are in normal working condition;

1 1 When using meat grinder, meat cutter and frying oven, don't put your hand in to help start or push it, and cut off the power supply after use;

12 Don't run and play in the aisles of restaurants, kitchens or dishwashing rooms to avoid accidents;

13 slow down when entering or leaving the door, and pay attention to whether there are people and things opposite. When you open the window, you should first look at whether there are sundries on the windowsill. Don't push the glass by hand, push the window handle or window frame;

14 broken glass or ceramics should not be picked up by hand, and the site should be cleaned with a broom;

15 When carrying dishes or articles, don't exceed the maximum carrying capacity, especially when carrying by hand, it is difficult to keep a balance if the quantity is too large;

16 gloves or towels are needed for carrying and taking overheated articles;

17 bowls and chopsticks should be cleaned with detergent and gloves;

18 sets of "safety medicine box";

19 don't bring kindling, such as cigarettes, into the work area, especially the warehouse and kitchen;

There is water on the kitchen floor, so it should be cleaned frequently to avoid wrestling.

4. Accident handling

1 get an electric shock.

After an electric shock accident, the person who gets an electric shock should leave the power supply as soon as possible. However, it should be noted that rescuers must pay attention to their own safety and use insulation such as wooden sticks, bamboo poles and dry ropes to turn on or off the power switch. After the electric shock is disconnected from the power supply, those who are still conscious should rest on the spot for 1-2 hours, so as to reduce the burden on the heart, speed up recovery, and promptly notify the local medical institution or our clinic. For severe cases of respiratory and cardiac arrest, it should be carried out by the medical staff present.

Sudden angina and syncope.

For heart patients, spicy food or fluctuating mood is likely to induce a series of heart attacks, such as angina pectoris or fainting, or dyspnea. Don't move the patient's body at will until the emergency personnel arrive. Let him lie flat and calm down. Don't see patients, and don't talk about patients. This will make it difficult for patients to calm down and get the most needed oxygen.

Three stab wounds.

Knife wounds are divided into cuts and cuts. No matter what degree, the amount of bleeding should not be taken lightly. Because the wound is easy to cause bacterial infection, all treatment tools must be disinfected, at least the emergency ones are clean. Generally, compression can be used to stop bleeding, and gauze or clean towel can be used to bandage the vicinity of the wound to reduce blood flow. Binding should not be too loose to achieve the effect of reducing flow. If it is too tight, it will lead to tissue necrosis. If the wound is not clean, it can be washed with cold boiled water and then bandaged.