In order to standardize the catering service's own business behavior, strengthen food safety management, and ensure the health of consumers, this regulation is formulated.
This regulation includes specific provisions and detailed operation methods and requirements for food procurement, transportation and storage, rough machining, cutting and blending, cooking, cold dish preparation, freshly squeezed fruit and vegetable juice and fruit platter making, dim sum processing, flower decoration operation, barbecue processing, raw seafood processing, meal preparation and serving, food reheating, cleaning, disinfection and cleaning of tools, containers and tableware.
A, raw material procurement requirements
(a) should comply with the relevant requirements of the relevant national food safety standards and regulations, and should be checked and accepted, and shall not purchase food that is prohibited from production and operation as stipulated in Article 28 of the Food Safety Law and agricultural products that are not allowed to be sold as stipulated in Article 33 of the Agricultural Products Quality and Safety Law of the People's Republic of China.
(two) when purchasing, you should obtain invoices and other purchase credentials, and make a good purchase record to facilitate traceability; If you purchase food in bulk from food production units or wholesale markets, you should also obtain licenses and inspection (quarantine) certificates.
(3) Acceptance shall be conducted before warehousing, and registration shall be made when warehousing, and records shall be made.
(4) The means of food transport shall be kept clean to prevent food from being polluted during transportation.
Second, the storage requirements
(1) Places and equipment for storing food shall be kept clean and free from mildew, rat marks, flies and cockroaches, and toxic and harmful articles (such as rodenticide, insecticide, detergent and disinfectant) and personal articles for daily use shall not be stored.
(2) The food shall be classified and stored in shelves, and the distance from the wall and the ground shall be above 10cm, and shall be inspected regularly. The use shall follow the principle of first-in first-out, and the spoiled and expired food shall be removed in time.
(three) the temperature of food cold storage and frozen storage should meet the requirements of the temperature range of cold storage and freezing respectively.
1, food cold storage, frozen storage should be strictly separated from raw materials, semi-finished products and finished products, and should not be stored in the same freezer. Refrigeration and freezing cabinets (warehouses) should be clearly marked, and an explicit temperature (indicator) meter should be set up and checked regularly to facilitate the monitoring of the internal temperature of refrigeration and freezing cabinets (warehouses).
2. When food is stored in refrigerated or frozen cabinets (warehouses), plant food, animal food and aquatic products should be classified.
3. When food is stored in a refrigerated or frozen cabinet (warehouse), in order to ensure that the central temperature of food meets the requirements of refrigerated or frozen temperature, food shall not be piled up or squeezed for storage.
4. Refrigeration and freezing cabinets (warehouses) used for storing food should be defrosted, cleaned and maintained regularly to ensure that the refrigeration and freezing temperatures meet the requirements and maintain hygiene.
Three, rough machining and cutting requirements
(1) Before processing, the food to be processed should be carefully examined. If there are signs of spoilage or other abnormal sensory properties, it shall not be processed and used.
(two) all kinds of food raw materials should be washed before use, animal food and plant food should be washed in separate pools, aquatic products should be washed in special pools, and eggs should be cleaned before use and disinfected if necessary.
(3) Perishable foods should be stored at room temperature as short as possible, and should be used or refrigerated in time after processing.
(4) Cut and matched semi-finished products should avoid pollution, and be stored separately from raw materials, and should be classified according to their properties.
(five) the cut food should be used within the specified time according to the processing operation rules.
(6) Containers containing food shall not be placed directly on the ground to prevent food contamination.
(seven) processing containers and tools should meet the requirements of tableware. Processing tools and containers for raw and cooked food should be used separately and clearly marked.
Four, cooking processing requirements
(1) Before cooking, the food to be processed should be carefully examined. If it is found to be spoiled or other sensory properties are abnormal, no cooking is allowed.
(two) the recycled food (including accessories) shall not be supplied again after cooking.
(three) the food that needs to be cooked and processed should be cooked thoroughly, and the central temperature of the food should not be lower than 70℃ during processing.
(four) the finished products after processing should be stored separately from semi-finished products and raw materials.
(five) the cooked products that need to be refrigerated should be cooled as soon as possible before being refrigerated.
Five, cold dish preparation requirements
(1) Before processing, the finished cold dishes to be prepared should be carefully checked. If it is found that there are spoilage or other sensory properties are abnormal, it shall not be processed.
(2) Operators should change clean work clothes and hats before entering the special room, wash and disinfect their hands, and wear masks when working.
(three) the special room should be made by special personnel, and non-operating personnel are not allowed to enter the special room without authorization. Do not engage in activities unrelated to cold dish processing in the special room.
(4) Disinfect the air and operating table before each meal (or every time) in the special room. If the ultraviolet lamp is used for disinfection, it should be turned on for more than 30 minutes when no one is working.
(five) special tools and containers should be used in the special room, which should be disinfected before use and washed and kept clean after use.
(six) vegetables, fruits and other food raw materials used for processing cold dishes shall not be brought into the cold dishes room without cleaning.
(7) The prepared cold dishes should be used up as much as possible. The rest that still needs to be used should be stored in a special refrigerator for refrigeration or freezing.
Six, freshly squeezed fruit and vegetable juice and fruit platter production requirements
(a) personnel engaged in the processing of freshly squeezed fruit and vegetable juice and fruit platter should change clothes, wash their hands and disinfect their hands before operation, and wear masks when operating.
(two) the equipment and tools for the production of fresh fruit and vegetable juice and fruit platter should be dedicated. Disinfect each meal before use, wash it after use and store it in special cleaning facilities.
(three) for fresh fruit and vegetable juice and fruit platter should be fresh, without cleaning treatment shall not be used.
(four) the production of freshly squeezed fruit and vegetable juice and fruit platter should be used up.
Seven, dim sum processing requirements
(a) before processing, we should carefully check all kinds of food raw materials, and if it is found that there is corruption or other sensory properties abnormal, we shall not process them.
(two) the need for hot processing should be operated according to the requirements of hot processing.
(3) Unused snack fillings and semi-finished snacks should be stored in the freezer and used within the specified storage period.
(4) Cream raw materials should be stored at low temperature. Snacks containing milk and eggs with high moisture content should be stored at a temperature below 10℃ or above 60℃.
Eight, decorating operation requirements
(a) the cake embryo should be stored in a special refrigerator at a storage temperature below 10℃.
(two) paste and fresh fruit (after cleaning and disinfection) should be processed and used on the same day.
(3) The storage temperature of vegetable cream cake is 3 2℃, and the storage temperature of protein cake, cream cake and margarine cake shall not exceed 20℃.
Nine, barbecue processing requirements
(a) before barbecue processing, the food to be processed should be carefully examined. If it is found to be spoiled or other sensory properties are abnormal, it shall not be processed.
(two) raw materials and semi-finished products should be placed separately, and the finished products should have special storage places to avoid pollution.
(3) When barbecuing, it is necessary to avoid direct contact of food with the flame and the dripping of oil in food on the flame.
Ten, raw seafood processing requirements
(a) personnel engaged in raw seafood processing should clean and disinfect their hands before operation, and wear masks when operating.
(two) tools and containers used for raw seafood processing should be dedicated. Disinfect before use, wash and store in special cleaning facilities after use.
(3) Raw seafood used for processing shall meet the relevant food safety requirements.
(four) the edible parts of raw seafood should be avoided from being polluted during processing operations.
(5) Processed raw seafood shall be stored in edible ice and separated by plastic wrap.
(6) The interval between processing and eating shall not exceed 1 hour.
XI. Requirements for Food Preparation and Supply
(a) before the operation, the hands should be cleaned and disinfected, and the operation in the food preparation room should meet the requirements of the second to fifth items of Article 15 of this specification.
(two) the operator should carefully check the food to be supplied, and if it is found that there are abnormal sensory properties, it shall not be supplied.
(3) Avoid food contamination during operation.
(four) the utensils for dish distribution and styling should be disinfected.
(five) the raw materials used for dish decoration should be washed and disinfected before use, and shall not be used repeatedly.
(6) Foods that need to be stored for a long time (more than 2 hours) after cooking shall be stored at a temperature higher than 60℃ or lower than 10℃.
Twelve, food reheating requirements
(a) there is no proper storage conditions (the temperature is lower than 60℃ and higher than 10℃ for more than 2 hours), and the cooked food that needs to be reused should be fully heated. Make sure that the food is not spoiled before heating.
(two) frozen cooked food should be completely thawed and fully heated before eating.
(three) the central temperature should be higher than 70℃ when heating, and the food that has not been fully heated shall not be eaten.
XIII. Requirements for Tableware
(a) tableware should be washed in time after use, located and stored, and kept clean. Disinfected tableware should be stored in a special cleaning cabinet for standby, and the cleaning cabinet should be clearly marked. Tableware cleaning cabinets should be cleaned regularly and kept clean.
(2) Tableware that comes into contact with directly-eaten food should be cleaned and disinfected before use (see Annex 3 for recommended cleaning and disinfection methods of tableware).
(three) should regularly check whether the disinfection equipment and facilities are in good condition. If chemical disinfection is used, the effective disinfection concentration should be measured regularly.
(4) After disinfection, the tableware shall conform to GB 14934 "Hygienic Standard for Disinfection of Tableware (Drinking)".
(5) Disposable tableware shall not be reused.
(6) Disinfected and unsterilized tableware shall be stored separately, and no other articles shall be stored in the cleaning cabinet.
Emergency response plan for food safety emergencies
If there is a suspected food poisoning accident, the following measures should be taken immediately:
1. Step-by-step report: When many patients with similar food poisoning symptoms such as vomiting and diarrhea are found in a short period of time, or when food poisoning is notified, the person in charge of the catering unit shall report to the food and drug supervision and administration department in time. The contents of the report include: the poisoning unit, address, time, number of poisoned people and deaths, main clinical manifestations, foods that may cause poisoning, etc.
Second, treat the patient: send the poisoned person to the hospital as quickly as possible while reporting to the superior, and actively cooperate with the relevant departments to help the patient.
3. Protect the site and keep samples: seal up the food and its raw materials, tools and equipment that cause food poisoning or may cause food poisoning and the site, and irrelevant personnel shall not enter the kitchen operation room. Samples of patients' excreta (vomit and stool) should be kept for sampling and inspection by relevant departments, so as to provide basis for determining food poisoning.
Iv. truthfully report the situation: cooperate with the food and drug supervision and administration department in the investigation and provide relevant materials and samples as required. The personnel involved in this poisoning should truthfully report the situation, including the food eaten by the patient, the total number of people who ate at the same time, the food eaten by those who did not get sick, the main characteristics of the patient's poisoning, the source, quality, storage conditions, processing and cooking methods, and the temperature and time of heating to the relevant departments.
V. Disposal of poisoned food: Before finding out the situation, suspicious food should be stopped immediately and sealed according to regulations. Cooperate with the food and drug supervision and administration department to deal with the food that causes poisoning in time.
Product processing procedures? If so, please see below.'