Kunshan Group Food Company's kitchen operation health system

First, the vegetarian food, the sanitary ware washing one, the three pools are separated for special use, marked with a mark.

Second, after the fish is washed, there are no scales, mites and internal organs. After the meat and poultry are cleaned, there is no blood, hair, dirt, and the internal organs are washed, and there are no harmful glands. The vegetables are operated in the order of one, two and three cuts. The vegetables after cleaning have no sediment impurities, no withered yellow leaves, and are not left overnight. Eggs are washed clean with running water. Eggs should be placed in small containers first, and then confirmed to be fresh and hygienic before entering large containers. Do not directly enter large containers. After the processing, clean the floor, pool, processing table, tools and containers.

Third, cut and match the positioning table, the raw and cooked instrument refrigerator separate, marked. Food cooked and cooked utensils, containers, containers have obvious signs, so that the raw and cooked separately. Tools, containers, and containers for side dishes are often kept clean, disinfected before use, and washed after use. When garnishing, there is no need to spoil and expire raw materials. Every time a food is cut, the dirt on the cutting board is scraped off, and the rag is often washed. The knife is not rusted, the cutting board is not mildewed, and the processing table and rag are clean. Wash the food to be stored and put it in the refrigerator. The food in the refrigerator is stored in the storage, does not overlap, regular defrosting, no odor. It is indeed “four isolations”: raw and cooked isolation; finished products are separated from semi-finished products; food is isolated from natural ice; cold noodles are rinsed with purified water.

Fourth, the wall, exhaust hood, workbench, stove, no ash on the ground, no dirt, no water. The kitchen drawer is neat and ashless, flawless and has no trace of rats. The waste was poured into the covered bucket in time and cleared on the same day. After the end of each shift, scrub the water bucket, pour off the residue in the basket in the pool, scrub the table, clean the tools and utensils, and drag the floor. Organize the shelf, cooktop, cover the cover of the auxiliary container, the remaining and spare food, or put the refrigerator, or cover it with a cage, keep the room clean and hygienic, and clean the sanitary area in the dry area once a week. In the shared part, the user should respect the labor of the hygienic person, and keep it neat after use (positioned in the cold room and the matching room).

5. The food is fully heated to prevent endogenous ripening. After the overnight food is burned back, it is supplied. Seasoning and finishing after each shift. Tools, utensils, stoves, stoves, floor cleaning and cleaning.

Established in 2017, Kunshan Tianzhifu Catering Management Co., Ltd. is a professional catering enterprise specializing in Kunshan vegetable distribution, Kunshan group meal, fast food distribution, canteen contracting, canteen custody, food material distribution, etc. Large and medium-sized factory canteens, schools, government agencies, etc., provide safe, nutritious and diverse services.