Regulation Of Hotel Health Management System

< p > 1, purpose < /p >

< p > in order to improve the quality of hotel and hotel health management and provide customers with clean, clean and hygienic consumption environment, these Regulations are formulated.

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< p > two, content < /p >

< p > 1, health management includes three aspects: personal hygiene management, goods and equipment hygiene management and food hygiene management.

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< p > 2, each level is responsible for maintaining cleanliness and cleanliness in the health of each working area.

Managers are jointly and severally liable for health work at the lower level.

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< p > 3, professional health cleaning departments and personnel to carry out professional cleaning and management of the responsible area and work items.

Mainly refers to public sanitation and cleanliness, catering department, food and beverage department, kitchen and chefs, medical departments and their staff.

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< p > 4, personal hygiene management standard: < /p >

< p > (1) staff appearance and personal hygiene.

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< p > (2) mastering necessary hygienic knowledge.

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< p > (3) physical and mental health.

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< p > 5, food hygiene management standards refer to "Regulations on food hygiene in hotels".

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< p > 6, items and equipment hygiene management standard: keep the surface and surface of articles and equipment smooth, no smell, no damage, no scratch marks, and put them neatly and orderly.

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< p > 7, health inspection is carried out according to the four level inspection system, such as staff self-examination, team inspection, departmental inspection and functional departments inspection, and routine inspection, special inspection, dark inspection and unannounced visits are adopted.

In accordance with the standards, we should investigate and punish the problems.

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< p > three, assessment < /p >.

< p > 1, items, facilities and equipment require smooth surface, bright, no odor, no damage, no scratch marks, placed neatly and orderly, otherwise punished according to the seriousness of the plot and the impact.

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< p > (1) minor hygienic problems such as wool flocculation, floating dust, water stains and paper scraps, and each place is punished by 0.1 to 0.5 yuan.

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< p > (2) the hygiene problems such as ash deposition, stains, oil stains, larger debris, hair and wrinkles are punished by 0.5 to 2 yuan each.

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< p > (3) environmental hygiene problems such as dirt, foreign bodies, cracks, damage, disorderly placement, dislocation, falling off or lack of articles and peculiar smell, giving each place a penalty of 2-5 yuan.

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< p > 2, where any periodical sanitation clearance work is performed, if the hygiene corner is not cleared up at the time of expiration, a penalty of 1 yuan shall be imposed, thereby affecting the consumption of the guests or by the guests, giving the warning of the responsible department or negligent punishment of the responsible person as appropriate.

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< p > 3, in violation of regulations on personal hygiene and food hygiene, punishment shall be made according to the relevant regulations of the hotel.

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< p > four, the regulations shall be implemented from the date of issuance.

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< p > regulations on food hygiene in hotels < /p >

< p > 1. The purpose is to strengthen hotel management, strictly implement the food hygiene law, and ensure the cleanliness and hygiene of food processing in hotels.

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< p > two, content < /p >

< p > (1) basic guarantee of food hygiene < /p >

< p > 1, food production, processing, storage, pportation and sale of the premises and surrounding environment must be clean, hygienic, and has good anti flies, rodents, dustproof and other measures to prevent pollution.

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< p > 2, food practitioners must hold health certificates.

Anyone suffering from sore furuncle, purulent trauma (especially finger cutting) and intestinal diseases or healthy carriers that may cause food poisoning must not be allowed to engage in the processing of imported foods.

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< p > 3, food practitioners should pay attention to personal hygiene.

When working on duty, wear a work clothes hat and keep it clean. Wash hands, bathe regularly, cut fingernails frequently, wash clothes and bedclothes regularly, and change the work clothes cap regularly. Wash hands and disinfect before and after work.

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< p > (two) measures to prevent bacterial food poisoning < /p >

< p > 1, raw materials for processed food must be fresh, prohibit the use of dead, poisoned or unknown causes of livestock and poultry meat, dead clams, dead scallops and their products; do not use modified raw materials; do not buy or sell rotten food.

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< p > 2, to prevent food cross contamination.

The raw and cooked foods should be strictly separated. The knives, boards, piers, cooking utensils, rag and other containers used for processing cooked food should be strictly separated from baskets, basins, plates, barrels, bowls and other containers.

The "four isolation" system of "isolation between raw and cooked products, isolation of finished products from semi-finished products, isolation of food from impurities, isolation of food from natural ice" is implemented.

It is strictly prohibited to mix raw and cooked foods, mix the finished products with semi finished products, and mix seafood with meat.

The processing of raw seafood must be strictly protected against other foods and utensils, such as raw seafood, cutting tools and containers.

Wash the used tools, containers and processing arms of the seafoods for 5 minutes in a timely manner.

Cold dishes must be processed in special cold mixing rooms.

Set up special refrigerator, knife plate, container, utensils and dishcloth, equipped with water washing, disinfection and air sterilization facilities.

The ultraviolet lamp should be hung above the 1.5-2 meters above the work table.

People who are not chill can not be allowed to enter the room. They are not allowed to store unwashed fruits, vegetables, raw fish, raw meat and other sundries.

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< p > 3. Containers for pots, plates and bowls for food must be washed before use, boiled in boiling water for 3-5 minutes, or steam sterilized for 15-20 minutes.

Heat labile drugs can be sterilized, but the residual drugs must be washed with water.

The kitchen dishes should be scraped and sterilized.

It must be thoroughly cleaned and placed in a designated position when not in use.

Anyone who is exposed to food must wash their hands with soap and wash them with water before processing.

The table tops, tap switches, cold handle handles and fridge door handles should be regularly sterilized. Contact with contaminants must be immediately sterilized; when cooked food cutters are stored, fresh-keeping films should be added.

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< p > 4, cooked food must be cooked thoroughly before cooking, thoroughly sterilized, and strictly prevented from being cooked outside.

Egg boiling for 8 minutes, duck egg boiling for 10 minutes, all kinds of seafood and meat food heating temperature and time must ensure its protein solidification.

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< p > 5, cooked food should be stored at low temperature and for short time.

Hot dishes and soy sauce, ham and so on, must be stored under 10 degrees Celsius.

For more than 4 hours of food, cooked meat products, cooked seafood, and so on, must be returned to the cooking after cooking.

The newly purchased foods should be heated and sterilized before eating if they do not know the condition of the carrier.

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< p > 6, hot dishes and salad dishes should be served immediately after the production is finished. No advance processing is strictly prohibited.

For large meetings, large quantities of food and salad dishes can not be stored for more than 1 hours after processing.

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< p > (three) disinfection measures such as tableware cups and other utensils < /p >

< p > 1, all dishes and utensils must be sterilized after washing.

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< p > 2, disinfection procedures strictly enforce the system of "one wash, two brushes, three washes, four sterilizing, five cleaning".

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< p > 3, when disinfecting with disinfectant, the disinfectant should be diluted according to the ratio of 1:200, pour into the disinfectant barrel, and then put the utensils in the disinfection bucket.

The utensils should be thoroughly immersed in water, soaked for 5-10 minutes, removed, disinfected with a disinfectant cloth, and cleaned in a cleaning cabinet.

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< p > 4, when disinfecting the disinfectant cabinet, disinfect the residue on the utensils, rinse it with water, and put it into the steamer and sterilize at high temperature (not less than 90 degrees Celsius, not less than 15 minutes). Wipe it with a disinfectant cloth and clean it in the cleaning cabinet.

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< p > (four) prevention of toxic animal and plant food poisoning < /p >

< p > 1, prohibiting the consumption of puffer fish.

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< p > 2, strictly prohibit the use of porcine thyroid, poisonous mushrooms, Flos Datura, sprouting potatoes, uncooked beans, beans, beans, lentils and so on.

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< p > (five) prevention of chemical and pesticide poisoning < /p >

< p > 1, do not eat nitrite as salt.

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< p > 2, fruits and vegetables should be treated with water again and again before eating.

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< p > three, assessment < /p >.

< p > 1, any person who violates these Provisions shall be given 10 yuan or a major warning to the responsible department or the responsible person. If the consequences are serious, the responsible person shall be suspended for inspection and dismissed.

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< p > 2, according to the relevant penalty provisions of the hotel.

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< p > four, the regulations shall be implemented from the date of issuance.

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