1： Food processing and production process

⑴Rough processing: The rough processing of food raw materials must be carried out within the rough processing area, with separate washing tanks for meat, aquatic products, and vegetables, and clearly marked. The processing and storage of food raw materials should be carried out in corresponding locations, and should not be mixed or used interchangeably. The operating table, utensils, and containers for processing meat and aquatic products should be used separately from vegetables and clearly labeled. Carefully inspect the food to be processed during rough processing. If any spoilage, expiration date, or other sensory abnormalities are found, it shall not be processed or used. Vegetable food ingredients should be processed in the order of "first selection, second washing, and third cutting", thoroughly soaked and cleaned; The processing of meat and aquatic food raw materials should be carried out in dedicated processing and washing tanks; Poultry eggs should have their shells cleaned before use. The semi-finished products that have been cut and prepared should be protected from contamination, stored separately from the raw materials, classified according to their properties, and used within the specified time. Ensure that knives are rust free, cutting boards are mold free, stored in a neat and orderly manner, and maintain indoor cleanliness and hygiene.

⑵Cooking and processing: During the production and processing process, check the food and food ingredients to be processed. If any spoilage or other sensory abnormalities are found, they shall not be processed or used. Processed food should be cooked thoroughly, with a center temperature of not less than 70 ℃. Fried food should be kept from being burnt on the outside and undercooked on the inside. Direct entry cooked food must be stored in disinfected containers or utensils. The operating tools and equipment used for catering processing must be non-toxic and harmless, and should be used separately, stored in a designated location, cleaned after use, and kept clean. When frying food, avoid excessive oil temperature and prolonged time. Remove floating food debris and bottom residue from the frying oil at any time. Frying edible oil should not be used repeatedly and continuously. Food that needs to be stored for a long time (more than 2 hours) from cooking to consumption should be promptly refrigerated at a temperature higher than 60 ℃ or lower than 10 ℃ (refrigerated cooked products should be refrigerated promptly after cooling). Separate direct entry food, food ingredients, and semi-finished products for storage, and do not mix or cross stack them. Overnight cooked products must be thoroughly reheated before use. The seasoning containers used for cooking should be kept clean and covered immediately after use, without coming into contact with the ground or dirt. Clean the stove and cloth at any time to keep them clean.

⑶Noodle making: Before processing, check various raw materials such as rice, flour, butter, jam, fruit, bean filling, as well as meat, eggs, aquatic products, vegetables used for filling. If worms, mold, odors, or dirt are found, they cannot be used. Separate production and finished product areas, use various tools, utensils, and containers separately for raw and cooked products, clean them promptly after use, store them in designated locations, and avoid mixing raw and cooked products. The finished pastries are stored in the counter, ensuring ventilation, dryness, dust, fly, rodent, and gas prevention. Stuffed pastries with high moisture content should be stored in the refrigerator, and cream ingredients should be stored at low temperatures according to storage requirements; Noodle products containing milk and eggs should be stored at temperatures below 10 ℃ or above 60 ℃. Various processing tools and equipment should be cleaned in a timely manner after use, disinfected regularly, and stored in a designated location; All kinds of items such as covers, cage cloths, etc. should be washed and dried before use. Catering ingredients

⑷Cleaning and disinfection of tableware: Tableware, drinking utensils, and containers and tools used to hold food for immediate consumption should be cleaned and disinfected according to requirements before use, and unwashed and disinfected tableware should not be used. Disposable tableware shall not be reused, and non compliant tableware prohibited by the state shall not be used. Set up dedicated cleaning, disinfection, and sanitation areas and equipment for tableware. The tableware cleaning and disinfection water tank should be dedicated and not mixed with cleaning food ingredients, mops, etc. For those that use chemical disinfection, there should be at least 3 dedicated water tanks, and each type of water tank should be clearly labeled with its purpose. Strictly follow the sequence of "removing residue, washing with detergent, rinsing with water, disinfecting, and cleaning", and pay attention to thoroughly cleaning to prevent drug residue. The sterilized tableware shall be smooth and clean, free of oil stain, water stain, odor, foam and insoluble attachment, and shall be stored in a special closed tableware cleaning cabinet in time to avoid further pollution. Disinfected and unsterilized tableware should be stored separately in designated locations. The tableware collected for each meal should be cleaned and disinfected immediately, and should not be left overnight after meals. After washing and disinfecting, clean up promptly to ensure cleanliness both inside and outside.

⑸Cold food preparation: Set up a dedicated room for cold food processing and preparation, meeting the requirements of "five specialties" (specialized personnel operation, specialized room preparation, specialized tools, specialized disinfection facilities and equipment, and specialized refrigeration). The indoor temperature of the dedicated room shall not exceed 25 ℃, and independent air conditioning facilities shall be installed. There shall be no open trenches on the ground. The staff in the dedicated room should focus on personal hygiene. Before entering the dedicated room, they should change clothes again, wash hands, disinfect, wear specialized work clothes, hats, masks, and strictly follow standardized operations. After touching food packaging bags and other utensils that have not been cleaned and disinfected, it is necessary to wash hands, disinfect or replace cleaning gloves before touching the finished product to avoid cross contamination. Disinfect the air and workbench before each meal (or use). When using ultraviolet lamps for disinfection, they should be turned on for more than 30 minutes when no one is working. Various tools, cutting boards, slicing machines, and containers in the dedicated room must be used exclusively and stored in designated locations. Disinfect before use and rinse after use. Carefully inspect the quality of food, and if any suspicious or sensory abnormalities are found in the provided food, immediate replacement should be carried out. Prepare various cold dishes and use them as soon as possible for meals. Strictly follow the requirements of different food storage conditions, store food in a dedicated refrigerator in a timely manner, seal semi-finished and finished products with cling film or lunch boxes, label with production time, and use within the storage period.

2： Finished product supply

When discovering or being informed by customers that the food provided has sensory abnormalities or suspicious spoilage, restaurant service personnel should immediately replace the food and inform the relevant meal preparation personnel. The meal preparation personnel should immediately inspect the replaced food and similar food, take corresponding measures, and ensure meal safety. Selling directly imported food requires the use of specialized tools to deliver the food, which should be disinfected before use and stored in a designated location. Food delivery and payment should be separated to prevent contamination. Disinfected tableware must be used, and unsterilized tableware must not be placed on tables. The serving fingers should not touch the food, the food sorting tools should not touch the customers, used tableware should be promptly withdrawn, and the countertop should be cleaned. Timely clean the countertops, tables, chairs, and floors, seal the containers for garbage, dispose of garbage in a timely manner, and maintain cleanliness and hygiene.

Source of this article: Security Management Network