餐饮制度（Catering system）.docVIP

餐饮制度（Catering system） I. restaurant health management system 1, the restaurant should be kept clean, no flies, no dust, in the table after the table or when the customer may not clean the ground. 2, tableware pendulum table more than after the meal time after unused, should be recycled disinfection cleaning, guarantee tableware without breakage. 3, for customers to pick up the seasonings, it shall comply with the corresponding requirements of food hygiene. 4, when the food is found by the customer or inform the sensitive traits provided or suspicious metamorphism, waiters should immediately replace the food, food preparation and inform the staff immediately check similar food, to ensure safety and health. 5, regularly clean up and check the bar sales of food, to prevent expired or spoiled food sold. Two. Canteen health management system 1, food raw materials before storage, must be strictly checked and accepted. Those who do not conform to hygienic requirements, food unqualified sanitary inspection reports and supply bills shall not be stored in the warehouse. 2, adhere to the warehousing registration and FIFO principle. 3, all kinds of food raw and auxiliary materials should be classified (Library), sub shelf storage, partition wall from the ground, stamped, clear identification. Food additives must be kept in the counter. 4, regularly check the quality of food, timely treatment of deterioration or more than the quality of food raw and processed materials, the food and raw materials that are not handled promptly should be marked to be treated. 5. Keep the warehouse clean, dry, ventilated and ventilated. Refrigerator (cabinet, base) should be cleaned regularly, defrost, do no blood, ice dregs. No poisonous, harmful, non - food articles and personal articles are strictly prohibited in the warehouse. Three. Sanitation management system of employees in canteen 1, practitioners must undergo health examination, obtain health certificate and food hygiene knowledge trainin