What are the main hygienic standards for Dongguan canteen contracting?

Canteen contracting means that enterprises, hospitals, schools, hotels and other enterprises, institutions or organizations contract the canteen to professional catering companies for management according to needs, and then choose all kinds of dishes provided by catering companies. So, what are the main hygienic standards for Dongguan canteen contracting?

(1) Hygienic requirements for kitchen staff

1. The kitchen staff must go to the municipal disease control department for health examination and obtain a health certificate before taking the post.

2. Employees who have obtained the health certificate must undergo a physical examination once a year and can continue to work only after obtaining the health certificate of the current year. Those who have obtained the health certificate for more than one year are deemed to have no certificate.

3. Kitchen staff who are found to be suffering from digestive infectious diseases (including pathogen carriers) such as dysentery, typhoid fever and viral hepatitis that affect food hygiene, active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene during physical examination shall not engage in canteen work.

4. If any violation of the system is found, the person in charge shall be investigated for responsibility.

(2) Canteen environmental sanitation requirements

1. The doors, windows, ceiling and fans in the kitchen and dining room shall be cleaned once a week.

2. The tables and chairs in the restaurant shall be placed neatly and cleaned every day, and shall be free of oil, dirt, etc.

3. The doors, windows, ceiling and fans in the kitchen and dining room shall be cleaned once a week.

4. Timely remove the generated garbage, waste food, etc.

5. Do not smoke in the kitchen.

6. All the above shall comply with the hygienic standards of peilang canteen.

(3) Hygienic requirements for washing and disinfection of tableware

1. Adhere to the four decontamination processes of "removing residue, washing with detergent, washing with purified water and high-temperature disinfection of disinfection cabinet". The sensory inspection shall be light, clean, astringent and dry to meet the disinfection requirements.

2. The spare tableware after disinfection shall be clean and orderly; The cupboard is dustproof, free of sundries and oil dirt.

3. The dishwashing basin shall be dedicated, cleaned after use, free of residue and oil dirt, and the surface shall be clean.

4. Use dishwasher and steam for disinfection, and the items shall be placed correctly and reasonably.

5. Waste shall be stored in special containers without exposure, backlog and overflow.

6. All kinds of pots and other large appliances shall be dustproof with tarpaulin, and disinfection shall be boiled with disinfectant or boiling water.