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Food management system

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food hygiene system
the following food hygiene systems shall be submitted for food sales:
1. Food procurement, certification and acceptance hygiene system
2. Food warehouse hygiene management system (this item can be exempted if there is no food warehouse)
3. Employee health examination and hygiene knowledge training system
4 Hygiene inspection system (individual grocery stores can be exempted from this item)
5. Personal hygiene system of employees
6. Food poisoning reporting system (individual grocery stores can be exempted from this item)
7. Food sales hygiene management system
the catering industry shall submit the following food hygiene systems:
1. Hygiene system for food procurement, certificate claim and acceptance
2 Food warehouse hygiene management system (no food warehouse can be exempted from this item)
3. Food rough processing hygiene system
4. Cooking and processing hygiene system
5. Employee health inspection and hygiene knowledge training system
6. Tableware cleaning, disinfection and cleaning system
7. Dining hall hygiene management system
8 Hygiene inspection system (individual restaurants can be exempted from this item)
9. Personal hygiene system of employees
10. Hygiene management system of food refrigeration
11. Use and management system of food additives
12. Hygiene management system of cutting and dispensing
13. Management system of cold dish preparation (no such item can be exempted)
14 Catering management system (no exemption for this item)
15. Food poisoning reporting system
16. Environmental health management system
17. Food sales Health Management System (no exemption for concurrent pre packaging and bulk food)
food hygiene post responsibilities
1. Food hygiene management personnel post responsibilities
2. Chef post responsibilities
3 Responsibilities of purchaser
4. Responsibilities of inspector
5. Responsibilities of warehouse keeper
6. Responsibilities of rough processing
7. Responsibilities of cutting and matching
8. Responsibilities of cooking
9. Responsibilities of cold assembly and preparation
10. Responsibilities of tableware cleaning and disinfection
11. Responsibilities of restaurant waiter
12 Food hygiene management organization and responsibilities
13. Food procurement standing Book raw material procurement record form raw material acceptance record form personnel health status registration form
food procurement, certificate claim and acceptance hygiene system
1. Food must be purchased at designated points, and the designated units shall be subject to qualification examination, reputation evaluation and contract signing
2. It is specially used for purchasing food vehicles. The containers are clean and hygienic, and the raw and cooked food are separated. Fly proof, dust-proof, sunscreen and rain proof measures are taken during transportation
3. The purchased food raw materials and finished products must be normal in color, aroma, taste and shape. Do not purchase foods that are corrupt, deteriorated, toxic and harmful, moldy and insects, expired, mixed with foreign matters, abnormal sensory properties and other foods that do not meet the requirements of health standards
4. When purchasing finalized packaged food, it is necessary to check that the packaging, label and identification of the food are complete, and the label and identification should contain the product name, factory name, address, production date, shelf life and other contents
5. Purchase bulk food and its raw materials (refer to non prepackaged food, food raw materials and processed semi-finished products) to check the color, smell, taste, shape and other sensory properties
6. When purchasing food and its raw materials, ask the supplier for the hygiene inspection certificate or test sheet of the same batch of food, the copy of the supplier’s hygiene license and the purchase invoice. When purchasing small quantities of food and its raw materials, purchase invoices or purchase vouchers shall be obtained from the supplier
7. The obtained food hygiene inspection certificate or test sheet, purchase invoice and voucher are consistent with the name of the purchased food, the name of the manufacturer, production date, batch number, etc. Ask for a copy of the hygiene license of the supplier and verify that the contents recorded are true and valid
8. If the requested food hygiene inspection certificate or test sheet is a copy, the supplier shall sign and seal on the copy
9. When purchasing food and its raw materials, it is not allowed to purchase food and its raw materials from suppliers without food hygiene license, and it is not allowed to purchase food and its raw materials from suppliers who cannot provide food hygiene inspection certificate or test sheet, purchase invoice and certificate
10. A food purchase account must be established for purchased food. The account shall contain the date of purchase, food name, specification, quantity, supplier, production date, shelf life, sensory properties of food, types of certificates and tickets requested and the signature of the purchaser
11. Before the purchased food enters the warehouse, the warehouse management personnel shall check and accept the color, aroma, taste and shape of the food. The qualified food shall be stored in the warehouse, and the unqualified food shall be returned

hygiene management system of food warehouse
1. The food warehouse must be clean and tidy, free of mildew, rat tracks, flies and cockroaches, well ventilated in the warehouse, orderly food arrangement, and no toxic and harmful substances and personal articles
2. The food warehouse should open windows frequently for ventilation, clean regularly and keep dry. Avoid direct sunlight
and maintain the required temperature and humidity. Timely maintain the damaged food pad off board, storage table, storage case and shelf
3. Food should be stored in categories and shelves, 10cm away from the ground and wall. All kinds of food should have obvious signs. Food with peculiar smell or easy to absorb moisture should be sealed or stored in separate warehouses. Perishable food should be refrigerated and frozen in time; Finished food products, semi-finished products and food raw materials shall be stored separately, and food shall not be mixed with drugs, sundries and other items
4. Check the fly proof, dust-proof, rat proof, moisture-proof, mildew proof and ventilation facilities in the warehouse once a week to ensure normal operation
5. Check the food, food raw materials and semi-finished products in the warehouse once a week, and timely find and clean up other foods that do not meet the food hygiene requirements, such as deteriorated or expired foods. Register and record the cleaned food
6. Food and raw materials shall be warehoused and warehoused frequently. For all kinds of food, raw materials and semi-finished products in the warehouse, it is necessary to master the import and export status of food, achieve first in first out, and shorten the storage time as far as possible. Prevent food from expiration, deterioration, mildew and insects
7. The food warehouse management personnel shall conduct sensory inspection on the food and its raw materials one by one and verify the tickets and vouchers, and refuse to store the food that cannot provide valid certificates
8. The management personnel of the food warehouse shall check and register the food and its raw materials in the warehouse and establish an account, which includes the purchase date, food name, specification, quantity, supplier, production date, shelf life, sensory properties of the food, types of certificates requested and the signature of the purchaser. Accounts, tickets, vouchers and other supporting materials shall be bound monthly and kept for more than 12 months

hygiene system for food rough processing
1. Check the f
ood quality before food rough processing, and do not process vegetables, meat, fish, eggs, poultry and other foods that are corrupt, poisonous, harmful or have peculiar smell
2. Animal food, poultry, meat, fish and plant food, vegetables and fruits are selected, cleaned and processed separately
3. Animal foods should be treated separately. Aquatic products and meat and poultry should be treated separately to prevent mutual influence
4. The special sink is dedicated, and the identification of each sink is obvious. Meat and vegetable food containers are used separately with obvious marks
5. The thawing of frozen food should be carried out naturally at room temperature or under running tap water in advance, and there is no need to melt poultry, meat and fish food with hot water
6. The processed food shall be stored in clean containers and placed on shelves by classification. Do not put it directly on the ground. Perishable food shall be used or refrigerated in time after processing
7. The knives, chopping boards, chopping boards, meat grinder, washing basin, containers and other tools used for processing shall be cleaned after use, stored in place and disinfected regularly
8. At the end of the work, do a good job in hygiene, wash the ground and table, and dispose of garbage and waste foreign matters in time. The bucket containing garbage and waste foreign matters shall be covered and kept under closed control at any time
cooking and processing hygiene system
1. The raw materials used in cooking and processing should be fresh. Carefully check the food quality before cooking and processing, and deal with the hygiene problems found in time. If they are not clean, return them to the rough processing room for reprocessing. Foods that are rotten, poisonous, harmful or have abnormal sensory properties shall not be selected, matched or cooked
2. When cooking food, the central temperature is above 70 ℃, the time from cooking to eating shall not exceed 2 hours, and the food shall be stored at ≥ 60 ℃ or ≤ 10 ℃. Overnight, meal after meal and purchased cooked food are returned to the pot and supplied after thorough heating. Cooked products are stored separately from food raw materials or semi-finished products, and semi-finished products are stored separately from food raw materials
3. The seasoning meets the hygiene requirements. Condiments shall be carefully inspected, and timely screened in case of abnormalities and sundries. The use of fake and shoddy condiments is prohibited. The container containing seasoning shall be clean and covered after use. At the end of the work, all the seasonings shall be put into the seasoning box and sealed for storage
4. Non food raw materials shall be strictly controlled and prohibited from entering to prevent food poisoning caused by accidental eating
5. The cooks should change their clean work clothes and hats before going on duty, and their hair should not be exposed. The cooks’ hands should be thoroughly cleaned. They are not allowed to smoke, wear accessories, spit and throw foreign objects everywhere. Those with trauma and inflammation should wrap up their wounds or temporarily stop working, or do not directly touch food, do not wear work clothes to the toilet, return from work or do other contact with unclean objects, Wash your hands in time for sundries. You can’t taste cooked food directly with a spoon
6. Frying edible oil is used at high temperature (230 ℃) for many times, and the oil with darker color or peculiar smell is found
7. Cooking utensils should be kept clean. They should be cleaned every time they are used up. The tools in the kitchen shall be used for special purpose and cannot be shared with the rough machining room and other departments
8. After work, wash and clean the tools, utensils, containers, on the stove, under the stove and on the ground, and do a good job in the cleanliness of the cooking and processing place
health examination and health knowledge training system for employees
1. Employees shall have a health examination once a year and work with a valid health certificate. Those who are found to have gastrointestinal infectious diseases such as dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other occupational taboos that hinder food hygiene shall not participate in the work of directly importing works
2. Before employing new employees and temporarily employed employees, they should have a health examination and obtain the health certificate issued by the health institution before they can be employed
3. Employees who are found to have gastrointestinal infectious diseases such as dysentery, typhoid fever, viral hepatitis, active tuberculosis, suppurative or exudative skin diseases and other occupational taboos that hinder food hygiene shall not participate in the work of directly importing works
4. If the employees are found to have diarrhea, hand trauma, skin eczema or suppuration, scabies, sore throat, fever, vomiting and other symptoms, they shall be temporarily transferred from the post in contact with directly imported food
5. Health examination must be conducted in the physical examination unit determined by the health administrative department
6. Employees shall be trained in food hygiene laws and regulations and food hygiene knowledge before taking up their posts,

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