What is a kitchen management system?

1, cold dishes room, barbecue production, preservation must be dedicated, dedicated room, special tools, special disinfection, separate refrigeration. Equipped with special refrigeration facilities, washing and disinfection facilities, the indoor temperature shall not be higher than 25 degrees.

2. The cold dish room must be disinfected regularly every day.

3. Operators must wear clean work clothes, wash their hands and disinfect.

4. Cold dishes should be processed and produced by special personnel, and the staff in the non-cold dish room shall not enter the cold dish room without authorization.

5. Tools and containers for processing cold dishes must be dedicated, disinfected before use, cleaned after use and continuously cleaned.

6, vegetables, fruits and other food raw materials used for processing cold dishes, must be cleaned and disinfected, without cleaning treatment, shall not be brought into the cold dish room.

7. The raw materials for making cold dishes of meat and aquatic products should be used up as much as possible, and the rest that still needs to be used must be stored in a special refrigerator for refrigeration or freezing.

8, cold meat stored at low temperature for more than 24 hours cooked meat back to the pot heating.

9. Employees must clean and disinfect their hands before entering or leaving the work area, after using the restroom, after eating and after rest. Disinfection can be soaked in Shikang disinfectant with the ratio of 1: 100.

10. Employees engaged in direct food supply should wear clean work clothes, hats, masks and gloves at work. Work clothes, hats, masks and gloves should be changed immediately after each shift change, and cleaned and disinfected.

1 1, cold meat production and storage should be strictly separated from raw and cooked, and it is forbidden to mix raw and cooked tools (knives, piers, pots, scales, refrigerators, etc. ) to avoid cross-contamination.

12, knives, anvils and rags special for cold meat should be washed after daily use, disinfected before use the next day, and the chopping board should be disinfected regularly.

13, the ultraviolet disinfection lamp in the cold dish room should be switched on and off regularly for disinfection and sterilization.

14, keep the refrigerator clean and tidy, and clean and disinfect it regularly.