廚房操作衛(wèi)生制度：　　

One, meat and vegetarian food, sanitary utensils washing, three pools separate special, marked on the mark.

Two. After washing the fish, scaly, gill and viscera, meat and poultry clean, no blood, hair, dirt, viscera clean, no harmful glands.

The vegetables were operated in the order of picking up, washing two times, and cutting three. The vegetables after cleaning were free of sediment impurities and no wilting yellow leaves.

The eggs are cleaned by running water.

Eggs should be first served in small containers. After freshness is confirmed, they should be broken into large containers.

After finishing, clean the floors, tanks, processing platforms, tools and containers.

Three. Cut and match the special table, separate the refrigerator from the raw equipment, mark the label.

Food products, containers and receptacles are clearly marked and separated from raw and cooked foods.

The tools, containers and containers used for garnish are often kept clean, sterilized before use, and washed afterwards.

When garnish, do not use spoilage and overdue raw materials.

Every cut and finish a food, that is, scrape off the dirt on the chopping board, and often wash the cloth.

The knife is stainless, the chopping board is not mildew, the processing table and the rag are clean.

Wash the food and store it in the fridge.

The food in the refrigerator is classified, stored, stored, not overlapped, regularly defrosting, and has no peculiar smell.

Indeed, "four isolation": isolation between raw and cooked products; isolation of finished products from semi finished products; isolation of foods from natural ice; washing of cold surfaces with purified water.

Four, wall, exhaust hood, workbench, stove, ground without ash, dirt free, no water.

The kitchen drawer is clean, ashless, cockroach free and no mouse tracks.

The waste can be poured into the covered bucket in time and cleared on the same day.

After each shift, scrub the bucket, drain the residue in the basket, wipe the table, clean the tools and appliances, and clean the floor.

Put up the shelf, the kitchen stove, cover the cover of the auxiliary container, the surplus and spare food, or put the refrigerator, or add the cage cover, keep the indoor clean and sanitary, and do a clean cleaning in the dry area every week.

Users should respect the work of the hygienic contractors and keep them clean after use.

   五、食品充分加熱，防止內(nèi)生外熟。隔頓隔夜食品回?zé)蠊?yīng)。每班工作結(jié)束后調(diào)料加蓋。工具、用具、灶上、灶下，地面清掃洗刷干凈?！?/strong>