Kitchen sanitation system management system

Legal analysis: 1, kitchen staff have the responsibility and obligation to produce all kinds of dishes that meet the requirements of food hygiene to ensure the health and safety of dining guests. 2, the kitchen to buy raw materials, at the same time of quality inspection, first of all, to check its hygiene, to ensure that the raw materials used in the kitchen are fresh and hygienic, and within the effective shelf life. 3. In the process of raw material processing, the kitchen must strictly follow the requirements of production regulations, kitchen food raw material preservation system and kitchen hygiene system, accurately grasp the maturity of dishes, and ensure that all kinds of products meet the requirements of sterilization standards. 4. The dishes should be tasted with spoons and chopsticks, not with your hands. Production and assembly must be carried out in strict accordance with the hygienic requirements of cold dish kitchen. 5. Unsold finished dishes must be served in the process of customer service sales in the shortest time, and the products must be protected by food covers to prevent cross-contamination of raw and cooked foods and ensure the nutrition and hygiene of the dishes eaten by guests. 6. All kinds of raw materials and food left in the kitchen should be kept at any time to ensure the hygiene and safety of production and sales.

Legal basis: Article 8 of the Food Hygiene Law of People's Republic of China (PRC) must meet the following hygiene requirements:

(a) keep the internal and external environment clean and tidy, take measures to eliminate harmful insects such as flies, rats and cockroaches and their breeding conditions, and keep a prescribed distance from toxic and harmful places;

(2) Food production and marketing enterprises shall have workshops or places suitable for the processing, handling, packaging and storage of food raw materials;

(three) there should be corresponding facilities for disinfection, dressing, washing, lighting, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rodent prevention, washing, sewage discharge and garbage and waste storage;

(4) The equipment layout and technological process shall be reasonable, so as to prevent the food to be processed from cross-contamination with directly imported food, raw materials and finished products, and the food shall not contact with toxic and unclean substances;

(5) Tableware, drinking utensils and containers directly containing food must be washed and disinfected before use, and cookware and utensils must be washed and kept clean after use;

(6) Containers, packages, tools, equipment and conditions for storing, transporting and loading and unloading food must be safe and harmless, kept clean and prevented from food pollution;

(7) The food for direct entrance shall be packaged in small packages or non-toxic and clean packaging materials;

(eight) food production and marketing personnel should always maintain personal hygiene. When producing and selling food, you must wash your hands and wear clean work clothes and hats; When selling directly imported food, sales tools must be used;

(nine) the water must meet the hygienic standards for drinking water in urban and rural areas stipulated by the state;

(10) The detergents and disinfectants used shall be safe and harmless to human body. Hygienic requirements for food vendors and food operators in urban and rural fairs in the process of food production and marketing shall be formulated by the standing committees of the people's congresses of provinces, autonomous regions and municipalities directly under the Central Government in accordance with this Law.