National market supervises administrative total bureau
Announcement
2018 the 12nd
The market superintends total bureau to serve about releasing meal
Food safety operates normative announcement
Standard of the person that offer to coach meal serves manages action, fulfil food safety law, code, regulations and normative sex file to ask, perform duty of food safety main body, promote food safety government ability, make sure meal provision is safe, the market superintended total bureau to edit " safety of meal service food operates a standard " , give now release, apply since October 1, 2018.
Hereby announcement.
Accessory: Meal serves food safety to operate a standard
The market superintends total bureau
On June 22, 2018
(public property: Make public actively)
Meal serves food safety to operate a standard
1 general principles
The 1.1 person that offer to coach meal serves ask according to file of food safety law, code, regulations, normative sex, fulfil responsibility of food safety main body, normative meal manages action, promote food safety government ability, make sure meal provision is safe, establish this standard.
The meal that the person that 1.2 standards apply to meal service to offer includes meal to serve the principal part such as operator and unit dining room serves management activity.
The 1.3 person that encourage and support meal service to offer use advanced food safety to manage a method, build meal to serve food safety to run a system, improve food safety level of management.
The 1.4 person that encourage meal service to offer bright the amount that the information of main raw material that shows eat to feed, eat eats or weight, begin " decrease oil, reduce salt, decrease candy " the action, the food that provides healthy nourishment for consumer is fed.
The 1.5 person that encourage meal service to offer reduce what one-time meal provides to use an amount.
Consumer of clew of the 1.6 person that encourage meal service to offer begins CD the action, reduce waste.
2 term and definition
2.1 raw material
Everything what show for processing the food that make place is used but the material with drinkable perhaps edible.
2.2 semi-manufactured goods
Show raw material classics is preliminary or machine partly after making, still need to machine made provision further, do not include reserve already machined the provision that makes finished product.
2.3 finished product
Point to what already made but direct edible or drinkable food.
2.4 meal serve a room
Show with food treatment is made, supply direct or indirect relevant section, include food to handle area, repast area and auxiliary area.
2.5 food handle an area
Show keep in storage, treatment makes food reach clean disinfection to protect clean eat appliance (include meal to provide, container, tool) the area that wait. According to clean degree different, can divide for clean operation area, accurate cleanness operates area, general operation area.
2.6 cleanness operate an area
Show to prevent food is polluted, clean degree asks taller treatment makes region, include only, special operation area.
2.7 only
The special treatment that shows processing or short time deposit immediate entry food is made, include cold drinks and snacks, unripe feed, between back up flower, the cent that central kitchen and collective have dinner match to send an unit is installed or pack etc.
Area of 2.8 special operations
The special treatment that shows processing or short time deposit immediate entry food makes region, include to extract fruit vegetables juice to machine assorted cold dishes of vegetables of the area that make, fruit to machine the area that make, equipment food division now (point to place temporarily, arrange, the area that distributes finished product) etc.
2.9 accurate cleanness operate an area
Show clean degree asks the treatment of area of Yu Qingjie operation makes region, include appliance of cooking area, eat to protect clean area.
2.1 cooking area
Show to the course rough machining is made, the area that cuts the raw material that distribute or semi-manufactured goods to undertake hot-working is made.
2.11 eat appliance protects clean area
Point to the area that deposits the container that the meal after cleaning disinfection is provided and contacts immediate entry food, tool.
Area of 2.12 general operations
Point to the area of other processing food and eat appliance, include rough machining to make a division, cut match appliance of area, eat to clean alexipharmic area and food storeroom to wait.
2.13 rough machining make a division
Point to pair of raw material to have pick, arrange, defrost, clean, eliminate cannot the region that the treatment such as edible part makes.
2.14 cut match an area
Point to the raw material after making rough machining, course cut, metage, spell the area that deserves to wait for treatment to make consummate be semi-manufactured goods.
2.15 eat appliance cleans disappear contaminated area
Point to clean, the area that disinfects the container that meal is provided and contacts immediate entry food, tool.
2.16 repast area
Point to the area that supplies consumer repast.
2.17 auxiliary areas
Show area of the office, change clothes, vestibular, old hall rests the area that the blame such as storeroom of food of stage of hall, singing and dancing, toilet, blame treats food directly.
2.18 centers temperature
Point to the temperature of the central place of lump food or the liquid state food that container is deposited.
2.19 cold storage
Show above of freezing point of park of raw material, semi-manufactured goods, finished product inferior temperature leaves the course of keep in storage, the limits that refrigerates environmental temperature should be in 8 ℃ of 0 ℃ ～ .
2.2 refrigerant
Point to temperature of freezing point of park of raw material, semi-manufactured goods, finished product the following, in order to maintain the course of freezing condition keep in storage, the limits appropriate of refrigerant temperature under - 12 ℃ .
2.21 across are polluted
Point to food, from personnel of course of study, tool, container, equipment, establishment, environment between the mutual move of biology sex or chemical sex contaminant, diffusing process.
2.22 depart
Point to have certain space through staying between article, establishment, area, the pattern that and rather than breaks through setting physical block undertakes keeping apart.
2.23 space
Show if the means such as cover of wall, protective screen, block undertakes keeping apart,through installing physics block is broken.
2.24 specific meal serve the person that offer
Point to the school (contain hold young orgnaization in the palm) dining room of dining room, orgnaization of provide for the aged, medical establishment dining room, central kitchen, collective have dinner deserves to send enterprise of meal of unit, chain to wait.
2.25 tall danger are perishable food
Show protein or carbohydrate content is higher (normally acid-base value (PH) be more than 4.6 and moisture activity (Aw) be more than 0.85) , normal temperature leaves the food of easy putrefaction.
2.26 extract fruit vegetables juice now
Point to it is raw material with fresh fruit, vegetable, via compressing, smash wait for what methodological spot treatment makes to offer the drink of fruit vegetables juice with direct and drinkable consumer, do not include to introduce the thick oar, drink that condenses vegetables of juice, fruit to pink is allocated and be become.
2.27 grind cereal now kind drink
Point to it is raw material with the cereal such as corn, legume, via smashing, abrade, boil make those who wait for methodological spot treatment to make offer the cereal drink with direct and drinkable consumer.
3 current requirements
3.1 places reach facilities facilities
3.1.1 have the place that suits with photograph of management food variety, amount, establishment, facility, and distribution is equitable.
3.1.2 maintain the establishment such as food treatment, keep in storage, facility regularly; Clean regularly, establishment of desired result heat preservation and cold storage, refrigerant establishment.
3.2 raw material are controlled
3.2.1 make and implement additive agent for food and food, provision relevant product controls a demand, must not purchase additive agent for food and the food that does not accord with food safety standard, food relevant product.
The water quality that 3.2.2 treatment make action water accords with GB 5749 " wholesome standard of life drinking water " regulation.
3.3 treatment are made
3.3.1 pairs of raw material purchase the whole process that supplies to finished product to carry out food safety to manage, take effective measures, prevent alternate pollution.
3.3.2 have food safety and quality awareness from personnel of course of study, treatment makes behavior accord with laws and regulations of food safety law to ask.
4 buildings site and layout
4.1 optional location and environment
The 4.1.1 sites that should choose to suit with management eat phase of an eclipse, maintain cleanness of this place environment.
4.1.2 not the choice is easy area that is polluted. Should be apart from cesspit, cesspool, expose Tophet (station) , the above of contaminative source 25m such as drought lavatory, outside the incidence that is located in material of dust, harmful gas, radioactivity and source of other diffusible pollution.
4.1.3 appropriate choose the area the dry, area that has catchment condition and electric power to supply.
4.2 designs and layout
Division of 4.2.1 food processing should be installed indoors, take effective measures, prevent food to be polluted in deposit and machining the process that make.
4.2.2 enter according to raw material, raw material treatment is made, semi-manufactured goods treatment is made, the circuit that finished product supplies is reasonable layout.
The reclaiming that the passageway of passageway of raw material of 4.2.3 apart settings and entrance, finished product and exit, meal after using provides passageway and entrance. Cannot divide when setting, answer to carry the raw material, finished product, meal after using to provide respectively in different period of time, the means that perhaps uses free from contamination is enclothed ship finished product.
4.2.4 settings are lain between independently, area or establishment, deposit clean tool. Special Yu Qing washs the area of clean tool or establishment, its position won't pollute food, have apparent divisional label.
When 4.2.5 food handle an area to process the food that make, if use the solid fuel such as coal fired or charcoal, cooking range should make a fire for partition outside gather up grey type.
4.2.6 raise the area that waits for an animal with butcher cultivate birds, outside should be located in meal to serve a room, serve a place to maintain suitable space with meal.
4.3 buildings construction
Building construction should use relevant durable data to build, hard usage, easily maintenance, cleanness or disinfection, the window of the ground, metope, door, ceiling setting that builds palisade structure should avoid to evil living things is invaded and perch.
4.3.1 ceilings
The besmear Fu of 4.3.1.1 ceilings or decorate material not flavour of avirulent, as good as, bibulous, Yi Qingjie. The ceiling does not have break, without damaged, the spot that do not have mildew, build up without dirt, hide without evil living things.
4.3.1.2 ceiling appropriate are apart from ground 2.5m above.
The besmear Fu of ceiling of division of 4.3.1.3 food processing or decorate material high temperature resistant, anti-corrosive. The ceiling and beam or appropriate of wall union department have certain radian. The ceiling of more area has water vapour proper gradient. Semi-manufactured goods of etc of area of clean operation area, accurate clean operation, finished product reveals the ceiling level of area.
4.3.2 wall
The besmear Fu of wall of division of 4.3.2.1 food processing or laid material flavour of avirulent, as good as, waterproof. Wall is flowing, without break, without damaged, the spot that do not have mildew, without scale.
The 4.3.2.2 places that need to often be rinsed (include rough machining to make, cut match, cooking and eat appliance clean the site such as disinfection, similarly hereinafter) , the dado that should clean not laid 1.5m above, light color, bibulously, easily. Of all kinds only the dado between should laid supports to the wall.
4.3.3 windows
The door of division of 4.3.3.1 food processing, window closes close, without be out of shape, without damaged. The door that is interlinked directly with the outside and but the window of open, should install the net of easy unpick and wash, the gauze that prevent fly that rusts not easily or air act. The door that is interlinked directly with the outside can be shut automatically.
The 4.3.3.2 places that need to often be rinsed and of all kinds only the door between should be cleaned not stably, bibulously, easily.
4.3.3.3 only the door between, window closes close, without be out of shape, without damaged. Only the door between can be shut automatically. Only the window between is enclosed (the exclusion that is used at passing provision) . Only inside and outside carries the window of food to answer special, can leave shut, size allows with can passing the container that carries provision to be.
4.3.4 grounds
4.3.4.1 food handle the laid material of area area to answer flavour of avirulent, as good as, waterproof, anti-corrosive. Ground level, without break, without damaged, without seeper scale.
4.3.4.2 cleanness operate an area to must not install open drain, floor drain should prevent litter to flow into reach foul smell transgression.
4.3.4.3 repast area is unfavorable laid carpet. Be like laid carpet, should fixed cleanness, keep wholesome.
5 facilities facilities
Establishment of 5.1 water supply
The pipeline system that 5.1.1 food treatment makes action water should be brought from life drinking water to be in charge of, with blame drinking water (wait like cooling water, sewage or liquid waste) pipeline system is completely separate, must not have refluent or hand over a phenomenon each other.
Use in establishment of 5.1.2 water supply involve product of safety of drinking water sanitation to should accord with a country relevant provision.
5.2 catchment establishment
5.2.1 catchment establishment should unobstructed, facilitating cleanness, safeguard.
The 5.2.2 places that need to often be rinsed and barrel-drain should have certain catchment gradient. Other pipeline must not be installed inside barrel-drain, flank and appropriate of underside joint place have certain radian, set dismountable plant.
The flow direction appropriate of 5.2.3 catchment flows to low cleanness to operate an area by area of expensive clean operation, can avoid foul water refluent.
5.2.4 barrel-drain exit sets those who accord with 12.2.3 clauses requirement to prevent the plant that evil living things invades.
5.3 clean disinfection to maintain clean establishment
5.3.1 clean, facilities of facilities of disinfection, Bao Jie should be placed in special section, capacity and amount should be satisfied treatment is made and need for eat.
Of appliance of 5.3.2 food industry clean cistern to answer of raw material, as clean as food appliance clean cistern departure. Use chemistry to disinfect a method, should set the special disinfection pool of the labour appliance that contacts immediate entry food.
5.3.3 of all kinds cistern should use waterproof data (wait like stainless steel, pottery and porcelain) make, not easy scale, easily clean, indicate with apparent label its utility.
The 5.3.4 special establishment protecting clean that should set apparatus of the eat after depositing disinfection, the label is apparent, easily clean.
5.4 individual sanitation facilities and toilet
5.4.1 wash one's hands establishment
Division of 5.4.1.1 food processing should install what sufficient enough measures to wash one's hands establishment, setting of repast area appropriate washs his hands establishment.
5.4.1.2 wash one's hands pool should waterproof, yi Qingjie.
5.4.1.3 faucet appropriate use a foot to step type, ancon to move the blame hand such as type, induction type to touch formula switch. Appropriate installs water heater, offer Wen Shui.
5.4.1.4 wash one's hands deploy near establishment wash one's hands fluid (black) , disappear venom, brush toilet paper, dry hand implement etc. From personnel of course of study special wash one's hands near establishment due wash one's hands the method marks.
5.4.1.5 wash one's hands the catchment of establishment is set prevent refluent, evil living things to invade the unit that reachs stink generation.
5.4.2 toilet
5.4.2.1 toilet do not get a setting to be inside food processing division. Toilet passageway should not handle an area to food continuously, should not be straight to repast area. The door that toilet and outside are interlinked directly can be shut automatically.
5.4.2.2 settings discharge wind device independently, have illumination; The window that is interlinked directly with the outside sets the network of easy unpick and wash, the gauze that prevent fly that rusts not easily; Wall, ground the stuff that wait is not bibulous, not easy scale, easy clean; Should install urinal of strong water type, deploy brush.
5.4.2.3 should exporting around setting to wash one's hands establishment, wash one's hands establishment accords with 5.4.1 clauses requirement.
5.4.2.4 blowdown conduit and food handle cent of area catchment conduit to set, and the setting has deodorant air-water to seal. Sewage draining exit is located in outside meal service place.
Area of 5.4.3 change clothes
5.4.3.1 with food processing division is in same building inside, appropriate is lain between for independence and be located in food to handle area entry point.
The 5.4.3.2 change clothes establishment that set sufficient large change clothes space, sufficient amount (wait like change clothes ark, link up with, clothes tree) .
5.5 illume establishment
5.5.1 food handle the natural lighting with due and ample area or artificial illume installation, the illumination intensity of working surface is not gotten under 220lux, illuminant must not change the organic color of food. The illumination intensity of other place is unfavorable under 110lux.
5.5.2 installation are in expose food the floodlight of upper part is due guard, avoid food of the pollution after floodlight is dissilient.
5.5.3 refrigerant (Tibet) the library should use explosion proof light.
Establishment of 5.6 ventilated smoke evacuation
5.6.1 food handle an area (except of freezer, icebox) should maintain airiness with repast area. Only the air conditioning establishment that should establish independence. Should air conditioning of fixed and clean disinfection and ventilated establishment.
The equipment upper part of 5.6.2 generation lampblack, wind of setting machinery platoon and lampblack filter device, filter facilitating cleanness, change.
5.6.3 generation are many steam equipment upper part, setting machinery discharges wind to discharge steam plant, do good condensate cite release.
5.6.4 vent set Yi Qing to wash, anti-corrosive the arrests evil living things to invade guard that accords with 12.2.4 clauses requirement.
5.7 storeroom and refrigerant (hide) establishment
5.7.1 basises food store requirement, the food storeroom with corresponding setting or deposit a place, install freezer, icebox when necessary.
5.7.2 refrigerant ark, cold storage ark has apparent divisional label. Ark of refrigerant, cold storage (library) set the thermometer that can show internal temperature correctly, outside appropriate setting explicit thermometer.
5.7.3 storeroom should be set ventilated, moistureproof reach the unit that prevents evil living things to invade.
The keep in storage inside 5.7.4 same storeroom is not mixed with category food blame food (if food packs material to wait) , part of one's job is set deposit area, different area has apparent divisional label.
5.7.5 storeroom a person operating from within in coordination with outside forces installs what sufficient enough measures to deposit frame, its structure and position can make the food of keep in storage and article leave the ground from the wall, distance ground should be in 10cm above, distance wall appropriate is in 10cm above.
5.7.6 set deposit the independence that cleans the article such as alexipharmic tool and scour, disinfectant to lie between occasional area.
5.8 treatment make facilities facilities
5.8.1 basises machine the need of the food that make, deploy corresponding establishment, equipment, container, tool to wait. The installation that must not make treatment provision, equipment, container, tool is used at making the use that food has nothing to do with treatment.
Of 5.8.2 equipment put the position, should facilitate operation, clean, safeguard and reduce alternate pollution. The facilities facilities of fixed installation should be installed firm, do not have aperture with the ground, wall, or the cleanness with enough reservation, safeguard a space.
The interface of 5.8.3 equipment, container and tool and food should flowing, without cave or interstitial, in-house corner place avoids to have pointed part, facilitating cleanness, prevent to accumulate food drossy, bilge.
6 raw material (contain additive agent for food and provision relevant product) management
6.1 raw material are purchased
The supplier of 6.1.1 choices should have relevant and lawful aptitude.
The person that service of 6.1.2 specific meal is offerred should be built the supplier is evaluated and exit a mechanism, safe to the supplier's food state undertake evaluating, include a supplier directory those who accord with food safety to run a requirement, change in time not to accord with the supplier of the requirement. The person that encourage other meal service to offer is built the supplier is evaluated and exit a mechanism.
6.1.3 specific meal serve the person that offer to answer proper motion or entrust tripartite orgnaization to be opposite regularly situation of supplier food safety undertakes the spot is evaluated.
6.1.4 encourage establish the fixed channel that offer money, sign the agreement that offer money with fixed supplier, make clear respective food safety responsibility and obligation. Encourage discretion of the safe character according to every kinds of raw material, risk to reach expect use, accuse strength to the canal of its supplier certainly.
6.2 raw material are carried
6.2.1 before carrying, undertake cleanness to carrying car or container, prevent food to be polluted. In carriage process, had done dustproof, waterproof, food and the food raw material that are not food, different type (animal sex food, plant sex food, aquatic product, similarly hereinafter) part of one's job is lain between, food packs complete, cleanness, prevent food to be polluted.
The temperature of 6.2.2 carriage food, humidity should accord with relevant food safety to ask.
6.2.3 not mix food and poisonous and harmful article outfit is carried, carriage food and the car that carry poisonous and harmful article must not be mixed with.
6.3 replenish onr's stock are checked
File of the 6.3.1 prooves that follow money is checked
6.3.1.1 purchase food from food producer, check its food to produce qualification of licence and product to prove a file to wait; Purchase additive agent for food, food of relevant product, check its to do business charter and file of product qualification proof.
The 6.3.1.2 person that sell from food (bazaar, supermarket, convenience inn) purchase food, check its food business certificate to wait; Purchase additive agent for food, food of relevant product, check its to do business charter.
6.3.1.3 from edible produce individual generator purchases edible produce directly, check its valid identification.
6.3.1.4 produce organization of economy of enterprise and farmer major collaboration to purchase edible produce from edible produce, check code of its society credence and product qualification to prove a file.
6.3.1.5 trade from concentration the market purchases edible produce, ask for and branch of keep market control or operator build official seal (or chief signs) the proof that buy goods.
6.3.1.6 purchase cultivate birds flesh kind, still should check qualification of animal product quarantine to prove; Purchase porky, still should check the flesh to taste character acceptance label bright.
6.3.1.7 execute unite those who deserve to send management kind, can unite the relevant aptitude proof that checks a supplier and proclaimed in writing of product certificate of approval by company headquarters, keep shops every sums or deliver goods proof. Each inn can inquire in time, get photocopy of relevant proof file or evidence.
6.3.1.8 purchase food, additive agent for food, food of relevant product, should keep shops every sums or deliver goods proof.
6.3.2 put in storage are checked and record
6.3.2.1 exteriors are checked
6.3.2.1.1 pack food beforehand pack complete, cleanness, without damaged, label and content content are consistent.
After 6.3.2.1.2 refrigerant food do not have defrost again refrigerant case.
The 6.3.2.1.3 organic character with be had normal.
Identifier of 6.3.2.1.4 food label adds up to relevant requirement.
6.3.2.1.5 food are inside the expiration period.
6.3.2.2 temperature are checked
6.3.2.2.1 during checking, the temperature that reduces provision as far as possible changes. Temperature of surface of cold storage food and the temperature requirement that label marks must not exceed + 3 ℃ , temperature of refrigerant food surface is unfavorable prep above - 9 ℃ .
6.3.2.2.2 without specific requirement and need refrigerant or the food of cold storage, its temperature can consult the relevant temperature of this normative appendix M asks.
Keep in storage of 6.4 raw material
6.4.1 partition, cent wearing, classification, from the wall, deposit food from the ground.
6.4.2 space or separate store are different the food raw material of the type.
6.4.3 in bulk food (edible produce except) reserve position, should indicate date of the name of food, birth perhaps produces the content such as lot number, term of service, appropriate uses airtight container reserve.
6.4.4 according to raw material of keep in storage of food safety demand. Have what save condition and expiration period clearly, should according to save condition and expiration period keep in storage. Save condition, expiration period to be reached ambiguously after unsealing, what should make the specific aim such as the means, form that pack according to food breed, treatment is affirmatory save a requirement aptly (need to refrigerate refrigerant food raw material to suggest to be able to consult appendix M saves temperature certainly) with storage life, should build rigid record system to guarantee against is deposited and be used super- period food or raw material, prevent food putrefaction.
6.4.5 seasonable and refrigerant (hide) what keep in storage purchases is refrigerant (Tibet) food, the temperature that reduces provision changes.
Before provision of 6.4.6 refrigerant reserve, appropriate breaks up food, when avoiding to use, relapse defrost, refrigerant.
6.4.7 refrigerant (hide) when reserve provision, food of unfavorable accumulation, extruding.
6.4.8 abide by advanced, go out first, the principle that uses first, use food raw material, additive agent for food, provision is relevant product. Clear in time the organic character such as putrefaction the unusual, food raw material that exceeds the expiration period to wait, additive agent for food, provision is relevant product.
7 treatment are made
7.1 treatment make main demand
The conditional photograph such as the food variety that 7.1.1 treatment make, amount and place, establishment, equipment matchs.
In process of the 7.1.2 treatment food that make, should take following step, avoid food to be polluted by across:
A) the food of form of the food raw material of different type, different existence (raw material, semi-manufactured goods, finished product, similarly hereinafter) deposit apart, its Chengfang container and treatment make a tool classify management, departure to use, fixed position is deposited;
B) the container that contacts food and tool must not be placed directly go up in the ground or contact feculent content;
C) the activity that food must not undertake may polluting food inside processing division;
D) must not assisting an area (wait like area of toilet, change clothes) inside the treatment food that make, clean alexipharmic meal to provide;
E) meal must not be raised inside service place and the animal such as butcher birds, cultivate.
In process of the 7.1.3 treatment food that make, must not put in following behavior:
A) treatment of raw material of use blame food makes provision;
B) the substance that adds the chemical material beyond additive agent for food and other possibility to endanger human body health in food;
C) use reclaim food serves as raw material, process the food that make again;
D) use the food that exceeds the expiration period, additive agent for food;
E) super- limits, exceed set limit to to use additive agent for food;
F) acid of use putrefaction, grease is defeated, mildew becomes foul and unripe bug, feculent, mix have eyewinker, adulterate adulteration or the provision with organic unusual character, additive agent for food;
G) the provision that uses the pollution such as the material that be packed, container, carriage tool, additive agent for food;
H) use those who do not have label to pack food, additive agent for food beforehand;
I) the food that use country prohibits managing to prevent the special need explicit order such as disease (wait like the snail that knit grain) ;
J) drug is added in food (according to traditional since food it is Chinese traditional medicine the corporeal except of material) ;
K) illicit of law law plan is other treatment makes conduct.
Food of public proclamation illicit reachs code of 7.1.4 pairs of state law raw material, should reject treatment to make.
7.2 treatment make the use of area
Outfit of the food refrigeration that 7.2.1 central kitchens and collective have dinner match to send an unit, cent should be in only inside undertake.
The treatment of 7.2.2 following food makes should be in only inside undertake:
A) unripe eat kind of food;
B) back up spends cake;
C) cold drinks and snacks kind food (7.2.3 except) .
7.2.3 following treatment make can be in already only also can undertake inside special operation area:
A) equipment eat;
B) the treatment that extracts assorted cold dishes of vegetables of fruit vegetables juice, fruit to wait now is made;
C) machine cold drinks and snacks of sex of the plant that make only kind food (do not contain blame ferment bean products) ; Undertake sealing off to packing food beforehand, outfit dish, flavor after waiting for simple treatment to make, supply namely; Modulation offers customer the flavoring of direct edible.
7.2.4 schools (contain hold young orgnaization in the palm) the equipment eat appropriate of dining room and dining room of orgnaization of provide for the aged is in only inside undertake.
7.2.5 each only, the label with special operation due and apparent area, indicate its utility.
7.3 rough machining are made with cut match
7.3.1 refrigerant (hide) after food delivery of cargo from storage, should machine in time make. Refrigerant food raw material is unfavorable relapse defrost, refrigerant.
7.3.2 appropriate use cold storage defrost or method of cold water defrost undertakes defrost, when defrost reasonable defend, avoid to be polluted. Of method of use microwave defrost, the food raw material after defrost should be machined to make instantly.
7.3.3 should shorten the Gao Wei after defrost is perishable food raw material deposits time in what normal temperature falls, the exterior temperature of food raw material is unfavorable more than 8 ℃ .
7.3.4 food raw material should abluent hind use. Cheng Fang or treatment make the tool of raw material of different type food and commencement of container part of one's job use. Cheng Fang or treatment make livestock meat kind flesh of raw material, birds kind raw material and egg kind the tool of raw material and container appropriate departure are used.
Before egg of 7.3.5 use birds, should clean the crust of birds egg, disinfect crust when necessary. Should deposit alone after broken egg recipient is put in of short duration inside, affirm birds egg did not close to be deposited again after metamorphism.
7.3.6 should be used in time or refrigerant (Tibet) keep in storage cuts the semi-manufactured goods that has distributed.
Treatment of 7.4 finished product is made
7.4.1 only inside treatment is made
7.4.1.1 only inside temperature does not get prep above 25 ℃ .
7.4.1.2 every eat (or every time) use only before, answer only air undertakes alexipharmic. Alexipharmic method should follow demand of alexipharmic establishment operation instruction handbook. The lamp disinfects use ultraviolet ray, ultraviolet ray of the open when answering to be made in unmanned treatment 30 minutes of above had done the lamp to record.
7.4.1.3 by person specially assigned for a task treatment is made, blame only the member that machine producer does not get do sth without authorization to enter only. Enter only before, the member that machine producer should change cap of appropriative job garment adorns guaze mask. The member that machine producer should clean alexipharmic hand ministry strictly before treatment is made, in machining the process that make timely clean ministry of disappear murderous scheme.
7.4.1.4 should use appropriative tool, container, device, before using, use special clean disinfection to establishment undertakes cleaning alexipharmic and keep clean.
7.4.1.5 shut in time only the door between and food pass the window.
7.4.1.6 vegetable, fruit, unripe the food raw material such as the sea product that eat should be cleaned after processing is clean, fang Kechuan goes forward one by one only. Pack food and one-time meal to provide beforehand after the layer is packed outside purify and should maintaining the smallest cleanness that pack, fang Kechuan goes forward one by one only.
7.4.1.7 be in special and refrigerant or when food is being deposited in refrigerating equipment, appropriate sets provision be inside airtight container or use last film undertake free from contamination is enclothed.
7.4.1.8 treatment make the unripe product that feed the sea, should be in only outside the blame edible part of eliminate sea product, and will after its are abluent, fang Kechuan goes forward one by one only. When treatment is made, should shun sea product but edible part is polluted. After treatment is made, should place sea product inside airtight container cold storage is saved, or place be saved in edible ice and use last velar space. Place what save in edible ice, the time interval before edible coming after treatment is made must not exceed 1 hour.
7.4.1.9 treatment make back up spend cake, back up oar and the fresh fruit via cleaning disinfection should be made when day treatment, used that day. Cake embryo should be deposited in special and refrigerant or refrigerating equipment is medium. The butter that has dismissed should be used as soon as possible end.
7.4.1.10 treatment make good finished product appropriate be supplied when eat.
7.4.1.11 must not be in only inside the treatment that is engaged in be not cleanness to operate an area makes an activity.
The treatment inside area of 7.4.2 special operations is made
7.4.2.1 by person specially assigned for a task treatment is made. The member that machine producer should apparel cap of appropriative job garment adorns guaze mask. The member that machine producer should clean alexipharmic hand ministry strictly before treatment is made, in machining the process that make timely clean ministry of disappear murderous scheme.
7.4.2.2 should use appropriative tool, container, device, use ongoing travel to disinfect, after using abluent keep clean.
7.4.2.3 be in special and refrigerant or when food is being deposited in refrigerating equipment, appropriate sets provision be inside airtight container or use last film undertake free from contamination is enclothed.
The fruit that 7.4.2.4 treatment make, vegetable, should clean clean rear can use.
The finished product that 7.4.2.5 treatment had made ought to eat is supplied.
7.4.2.6 show tone, strong bubble, cent to install drink to be able to be absent undertake inside special operation area.
The 7.4.2.7 treatment that must not be engaged in be not special operation area inside special operation area make an activity.
The treatment inside 7.4.3 cooking area is made
7.4.3.1 general requirements
The temperature of 7.4.3.1.1 cooking food and time should make sure provision is safe.
7.4.3.1.2 need are burned ripe cook the food that appear, the central temperature of the food when treatment is made should achieve 70 ℃ above. Make technology to special treatment, central temperature the food under 70 ℃ , the person that meal service is offerred should control state of safety of raw material quality strictly, ensure through special treatment the craft that make makes the food safety of finished product. The person that encourage meal service to offer undertakes consumptive clew according to this normative and relevant requirement when sale.
The container of 7.4.3.1.3 Cheng Fang flavoring should keep clean, after using, build deposit, appropriate tags the content such as the manufacturing date that tags on label of the flavoring that pack beforehand, expiration period to reach unseal date.
7.4.3.1.4 appropriate use significant equipment or method, avoid or reduce food to produce harmful material in cooking process.
7.4.3.2 deepfry kind food
7.4.3.2.1 choices thermal stability the good, edible grease that suits deepfry.
The surface inside the equipment of 7.4.3.2.2 as direct as scamper oil contacts, tool should be anti-corrosive, high temperature resistant material to pledge (wait like stainless steel) , yi Qingjie, safeguard.
Before 7.4.3.2.3 deepfry food, answer to reduce the redundant moisture content of food surface as far as possible. When deepfry food, oil is lukewarm unfavorable more than 190 ℃ . When oily capacity is insufficient, answer to add new oil in time. Filter regularly using oil, purify food is residual. Encourage use detect quickly the index such as constituent of the acid value that the method times the test is using oil, polarity. Disassemble regularly deepfry equipment, undertake cleanness is safeguarded.
7.4.3.3 barbecue kind food
7.4.3.3.1 barbecue place should have good smoke evacuation system.
7.4.3.3.2 bake the temperature that makes provision and time to should make food is baked ripe.
7.4.3.3.3 bake when making provision, should avoid to food contacts blaze directly or be baked make temperature exorbitant, reduce harmful material to arise.
7.4.3.4 chaffy dish kind food
7.4.3.4.1 must not repeat footing of use chaffy dish.
7.4.3.4.2 use alcohol base fuel (wait like alcohol) when, answer to add fuel below the circumstance that does not have bright fire. Use charcoal fire or gas when, should drafty, prevent carbon monoxide toxic.
7.4.3.5 cake kind food
7.4.3.5.1 use bake are packed when using paper, color of Lv of take an examination may be right of the product migratory, control the migratory amount of harmful material, should not use the roast paper that has fluorescent brightening gent.
7.4.3.5.2 use those who contain egg juice, should refrigerate save egg fluid, prevent egg fluid metamorphism.
7.4.3.6 abstain drink
7.4.3.6.1 treatment make what extract ice of fruit vegetables juice, edible to wait now use water, should be pack drinking water beforehand, after using the water purification equipment that accords with relevant provision or establishment processing water continuously, the life drinking water after boil is cooling.
The 7.4.3.6.2 raw material that contain drink place to use breed, appropriate is pack dairy produce beforehand.
When 7.4.3.6.3 boil give birth to soya-bean milk, should will go up emerge bubble is divided clean, boiling position holds 5 minutes after boil above.
7.5 additive agent for food are used
Of 7.5.1 use additive agent for food, answer to be necessary truly on the technology, be in achieve the premise that expects the result to fall to reduce use amount as far as possible.
7.5.2 according to GB 2760 " additive agent for food of level of food safety state uses a level " breed of additive agent for food, scope of application, use quantity, use additive agent for food. Must not purchase, keep in storage, use nitrite (include inferior sodium nitrate, inferior potassium nitrate) .
7.5.3 shop () deposit additive agent for food, tag " additive agent for food " model of written characters. Use container fills those who put the additive agent for food after tearing open a bag, should indicate on Chengfang container name of additive agent for food, withhold pack formerly.
7.5.4 should only book date of the name of additive agent for food that the record uses, birth or lot number, additive food variety, add a capacity, add personnel of time, operation to wait for information, GB 2760 " additive agent for food of level of food safety state uses a level " the regulation needs by production right amount exclusion of formulary additive agent for food. Use have GB 2760 " additive agent for food of level of food safety state uses a level " " the largest use amount " formulary additive agent for food, should accurate metage of essence of life is used.
The product is used related 7.6 food
The divisional label with 7.6.1 of all kinds tools and due and apparent container, can use the means such as color, material, appearance, character to undertake distinguishing.
7.6.2 tools, container and equipment, appropriate uses stainless steel data, material of unfavorable use woodiness. When must using woodiness data, should avoid to cause pollution to food. The container that fills exothermic to eat kind of food is unfavorable use plastic data.
7.6.3 add adjacent benzene ester of 2 formic acid kind the plastic product that material makes does not get oil of full-dress, contact kind food and alcohol content prep above the food of 20% .
7.6.4 do not use one-time things so that repeat.
7.7 tall danger are perishable food is cooling
7.7.1 need are refrigerant (Tibet) ripe make semi-manufactured goods or finished product, should be in ripe after making, cool instantly.
7.7.2 Ying Zaiqing clean operate the refrigeration that familiar finished products undertakes inside the area, tag treatment to make time wait on Chengfang container.
When 7.7.3 refrigeration, can use cut foodstuff small, the measure such as bath of agitate, cold water perhaps is used special fast cold equipment, make the central temperature of food falls from 60 ℃ inside 2 hours to 21 ℃ , fall via hour or 2 shorter time again to 8 ℃ .
7.8 food heat again
7.8.1 tall danger are perishable food is ripe after making, in 8 ℃ ～ remain after deduction of 60 ℃ condition puts 2 hours of above and did not produce organic character to change, should undertake heating again before edible.
7.8.2 when heating again, the central temperature of food should achieve 70 ℃ above.
7.9 food take shape
7.9.1 schools (contain hold young orgnaization in the palm) dining room of dining room, orgnaization of provide for the aged, medical establishment dining room, central kitchen, collective have dinner deserves to send unit, construction site the dining room (the number that offer food exceeds 100 people) the person that with meal the service is offerred (collective dines together the number exceeds 100 people or attach most importance to greatly, every eat second food finished product should take shape. Basis of appropriate of the person that other meal service is offerred offers safety of breed of the eat object, number that offer food, food, food to control ability and concerned regulation, undertake food finished product takes shape.
7.9.2 should contain provision taking shape the special and airtight container after be being put at cleaning disinfection respectively according to breed inside, in special refrigerating equipment cold storage deposits 48 hours of above. The quantity taking shape of every breed should be satisfied examine detect need, and not less than 125g.
Name of food taking shape, time taking shape should be tagged on the 7.9.3 container that take appearance provision in Cheng Fang (month, day, when) , perhaps tag the label that answers relatively with record taking shape.
7.9.4 should leave appearance food, record to take appearance case by management of person specially assigned for a task, record content includes to take appearance food name, time taking shape (month, day, when) , personnel taking shape.
8 for eat, have dinner and deserve to send
8.1 offer food
8.1.1 allocate dish, disinfection should be cleaned before arranging formative tool to use.
The 8.1.2 treatment surrounding edge that make, dish spend the material that wait to should accord with food safety to ask, disinfection should be cleaned before using.
8.1.3 need before edible comes after cooking longer (more than 2 hours) the Gao Wei that deposit is perishable food, should be in prep above is deposited below 60 ℃ or the condition under 8 ℃ . In 8 ℃ ～ remain after deduction of 60 ℃ condition puts more than 2 hours, and did not produce organic character to change, should heat again by this normative requirement rear can offer food.
The condition such as the temperature that 8.1.4 appropriate tag according to label, supply pack food beforehand. The temperature that the temperature of food must not exceed label to tag + 3 ℃ .
In the 8.1.5 processes that offer food, answer food to adopt significant preventive measure, avoid food to be polluted. Use deliver establishment (if rise,fall basket, feed ladder, slideway to wait) , should maintain deliver establishment cleanness.
In the 8.1.6 processes that offer food, should use the tool such as clean tray, avoid to contact food directly from the hand ministry of personnel of course of study (pack food except beforehand) .
8.2 have dinner serve
Cloth of 8.2.1 mat paper, mat, tableware is held in the palm, the buccal cloth article that has direct contact with meal should one guest is changed. Dismiss the article below, should clean disinfection in time (one-time things except) .
When 8.2.2 consumer repast, the activity that repast area should avoid to be engaged in causing Yang Chen (if sweep the floor, construction) .
8.3 food deserve to send
8.3.1 general requirements
8.3.1.1 do not assemble so that mix food and poisonous and harmful article send.
8.3.1.2 should use appropriative airtight container and car deserve to send food, the internal composition of container should facilitate clean.
8.3.1.3 before deserving to send, the railroad car that Ying Qingjie carries car and deserve to send vessel, fill the recipient that puts finished product to still should pass disinfection.
8.3.1.4 in deserving to send a process, food and the food that are not form of food, different existence should use container or the independent divide into equal parts that pack is lain between, chengfang container and pack should close, prevent food to be polluted.
The temperature of 8.3.1.5 food and deserve to send time to should accord with food safety to ask.
The food of 8.3.2 central kitchens deserves to send
8.3.2.1 food are due pack or use airtight container Cheng Fang. Container material should accord with food safety national level or concerned regulation.
Means of the 8.3.2.2 names that pack or central kitchen should tag on container, address, license number, connection, and the time of food name, treatment that make, save condition, storage life, treatment to make a requirement wait.
8.3.2.3 tall danger are perishable food should be used refrigerant (Tibet) means deserves to send.
The food that 8.3.3 collective have dinner distribute to send an unit deserves to send
8.3.3.1 food should use airtight container Cheng Fang. Container material should accord with food safety national level or concerned regulation.
Edible time limit and edible method should be tagged on 8.3.3.2 container.
8.3.3.3 from burn ripe the time interval to edible (edible time limit) should accord with the following requirement:
A) burn ripe hind 2 hours, the central temperature of food maintains in 60 ℃ above (hot Tibet) , its edible time limit is burn ripe hind 4 hours;
B) burn ripe hind according to this standard Gao Wei is perishable food refrigeration asks, refrigerate the central thermal drop of food to 8 ℃ those who save, its edible time limit is burn ripe hind 24 hours. Ask to undertake heating again to food for this standard should be being pressed before eat.
Sell outside 8.3.4 meal
8.3.4.1 personnel sending eat should maintain individual sanitation. Case sells outside (bag) should keep clean, disinfect regularly.
8.3.4.2 use provision of Cheng Fang of the container that accords with food safety to set, material that pack, avoid food to be polluted.
8.3.4.3 deserve to send Gao Wei perishable food should be refrigerated deserve to send, feed kind of food to be deposited apart with heat.
8.3.4.4 from burn ripe the time interval to edible (edible time limit) should accord with the following requirement: Burn ripe hind 2 hours, the central temperature of food maintains in 60 ℃ above (hot Tibet) , its edible time limit is burn ripe hind 4 hours.
8.3.4.5 appropriate perhaps wrap mount in food Chengfang container, tag food to machine the time that make and edible time limit, after reminding consumer to receive as soon as possible edible.
8.3.4.6 appropriate perhaps are packed to food Chengfang container undertake sealing an autograph.
8.3.5 use one-time container, meal to provide, the container that should choose the material that accords with food safety to ask to be made, meal is provided, appropriate is used but the container that degradation material makes, meal is provided.
9 examine detect
9.1 examine detect plan
9.1.1 central kitchens and collective have dinner deserve to send an unit to should be made examine detect plan, make the proper motion such as the environment to a large amount of food raw material, treatment regularly or entrust the tripartite orgnaization that has aptitude to undertake examining detecting. Appropriate of the person that other specific meal services are offerred begins food to examine regularly detect.
The 9.1.2 person that encourage other meal service to offer undertake food examines regularly detect.
9.2 examine detect project and personnel
9.2.1 can analyse a result according to the food safety risk of oneself, examine certainly detect project, like the pesticide remain, animal drug remain, sex that cause disease appliance of microbial, eat cleans alexipharmic effect to wait.
9.2.2 examine detect personnel should be passed groom with assessment.
10 clean disinfection
10.1 eat appliance cleans disinfection
After 10.1.1 eat appliance is used, answer seasonable and abluent, meal is provided, disinfection answers before Cheng Fang or the container that contact immediate entry food and tool are used.
10.1.2 clean alexipharmic method to consult " commendatory eat appliance cleans alexipharmic method " (see appendix J) . Appropriate uses the physical method disinfection such as vapour, wait for the exclusion that the reason cannot adopt because of material, size.
10.1.3 eat appliance sterilizes equipment (if disinfect cupboard automatically to wait) should join power source, run normally. Appliance of regular examination eat disinfects the moving condition of equipment or establishment. Those who use chemical disinfection, disappear venom should be used now match now, time the alexipharmic concentration that measures disappear venom.
10.1.4 adorn from personnel of course of study the glove cleans alexipharmic eat appliance, the glove should change before the eat appliance after the contact is disinfected. Glove appropriate distinguishs with color.
The meal after 10.1.5 disinfection is provided, Cheng Fang or the container that contact immediate entry food and tool, should accord with GB 14934 " level of food safety state disinfects eat (drink) " regulation.
Dry, drying cleans 10.1.6 appropriate drop the eat appliance after disinfection. Use dishcloth wipes, dishcloth should special, disinfect via cleaning rear can use.
10.1.7 do not use one-time meal so that repeat to provide.
10.2 eat appliance protects clean
The meal after 10.2.1 disinfection is provided, Cheng Fang or the container that contact immediate entry food and tool, should locate deposit in appropriative inside establishment of airtight Bao Jie, keep clean.
The 10.2.2 establishment that protect clean should run normally, have apparent divisional label.
10.2.3 fixed cleanness maintain clean establishment, the eat appliance after preventing to clean disinfection is polluted.
10.3 scour disinfectant
Part of one's job of 10.3.1 use scour, disinfectant does not accord with GB 14930.1 " scour of level of food safety state " with GB 14930.2 " disinfectant of level of food safety state " wait for food safety national level and concerned regulation.
10.3.2 undertake strictly operating according to the service instruction of scour, disinfectant.
11 litter manage
11.1 litter deposit container and establishment
11.1.1 food handle the produces litter possibly section inside the area, should install litter to deposit container. Litter deposits container and food treatment to make the divisional label with due and apparent container.
11.1.2 litter deposit container to should deserve to have cover, prevent evil living things to invade, bad taste or sewage spill over, prevent to pollute interface of food, fountainhead, ground, food (the workbench range that includes to contact food, tool, container, material that pack) . The wall that litter deposits container is smooth, easily clean.
11.1.3 appropriate outside meal service place ground are nodded, appropriate installs the litter with airtight structure to deposit establishment centrally temporarily.
11.2 litter deal with
Litter of 11.2.1 eat hutch should be classified place, clear in time, must not spill over deposit container. Of eat hutch litter deposit container to answer seasonable cleanness, undertake alexipharmic when necessary.
11.2.2 should be asked for and the aptitude of the person that litter of keep eat hutch controls use proves Xerox (need to build receive official seal of the person that carry or sign by the person that control use) , sign contract controlling use with its, make clear respective food safety responsibility and obligation.
11.2.3 should build eat hutch litter to deal with stage Zhang, record eat hutch litter in detail deal with the information such as the time, phyletic, amount, person that control use.
12 evil living things are prevented make
12.1 main demands
12.1.1 evil living things are prevented make should abide by physics to prevent and cure (stick rat board, destroy fly lamp) preferential, chemical prevention and cure (stop spray etc) the principle that uses conditionally, ensure food safety and person safety.
12.1.2 meal serve spatial wall, floor not to have aperture, ceiling repair is complete. All conduit (water supply, catchment, heat addition, light gas, air conditioning to wait) should close with the outside or ceiling joint, the hole that all canals, line passes through and arises, choose clapboard of cement, stainless steel, steel wire to seal mud of a material, fire prevention to wait, hole fill is firm, without aperture. Use water seals type floor drain.
Box of 12.1.3 wired chamfer, distribution (ark) close good.
Passageway of pass in and out of 12.1.4 personnel, goods should set rat guard, the aperture of the door should be less than 6mm.
The use of 12.2 facilities facilities and safeguard
12.2.1 destroy fly lamp
Installation of appropriate of division of 12.2.1.1 food processing, repast area is stuck catch type to destroy fly lamp. Type of use electrical shock destroys of fly lamp, destroy fly lamp does not get suspension to be machined in food make or the upper part of store section, the insect pest after preventing electrical shock is drossy pollute food.
The 12.2.1.2 position that should serve a room according to meal, area and destroy fly lamp uses technical requirement, destroy certainly the installation position of fly lamp and amount.
12.2.2 rat kind ensnare establishment
A plant of site of 12.2.2.1 meal service is used stick the rat board, mouse basket, device such as mechanical mousetrap, do not get use rat poison.
12.2.2.2 meal can be used outside service place fight station of interpose rat bait, rat bait station and rat bait must secure installation.
12.2.3 drainpipe speak water mouth
Drainpipe speaks the fine-toothed comb appropriate that water mouth installs to use metallic stuff to be made, span of fine-toothed comb aperture or mesh should be less than 10mm.
12.2.4 intake
Outside the intake that is interlinked directly with the outside, vent sash, should add outfit do not be less than 16 purposes insect-resistant screen mesh.
The 12.2.5 shade that prevent fly reach wind act machine
12.2.5.1 use shop flag of the glue that prevent fly, shade of the glue that prevent fly should enclothe whole doorcase, bottom distance leaving the ground is less than 2cm, shade of photograph adjacent glue jackknife part not less than 2cm.
Of machine of act of 12.2.5.2 use wind, wind act should complete enclothe discrepancy passageway.
12.3 prevent make process demand
When 12.3.1 collection goods, should check carriage tool and packing to whether have sign of activity of evil living things (if rat dung, rat bites the rat mark such as mark, the Zhang such as scabbard of dung of Zhang cadaver, Zhang, egg is slash) , prevent evil living things to inbreak.
Whether does dark, damp area put etc of the reverse side of facilities of storeroom of food of 12.3.2 regular examinations or food store section, fixed facilities in evidence of activity of evil living things. Discover evil living things, answer to exterminate its as soon as possible, be searched and eliminate its origin route.
12.3.3 prevent in controlling a process, should take effective measures, prevent interface of food, food to reach the material that pack to wait be polluted.
The management of 12.4 wholesome insecticide and rat poison
The choice of 12.4.1 wholesome insecticide and rat poison
The wholesome insecticide of 12.4.1.1 choices and rat poison, should ticket information is complete (standard of licence of production of the pesticide card that register, pesticide, pesticide) it is inside period of efficacy. Must not mix different wholesome insecticide preparation match.
12.4.1.2 encourage the wholesome pesticide that uses low poison or small poison and rat poison.
The use of 12.4.2 wholesome insecticide and rat poison asks
The personnel of insecticide of 12.4.2.1 use sanitation and rat poison should be prevented through evil living things make major groom.
12.4.2.2 should be aimed at different work environment, choose appropriate sort and the form of a drug, the technical requirement of wholesome insecticide and rat poison uses firm foundation certainly dosage and position, setting caution marks.
Of 12.4.3 wholesome insecticide and rat poison deposit a requirement
Area and repast place must not be handled to deposit wholesome insecticide and rat poison product in food. Should install alone, fixed wholesome insecticide and rat poison product to deposit a place, deposit a place to have air duct slats of fire prevention guard against theft, be in charge of by person specially assigned for a task.
13 food safety manages
13.1 establish food safety administration and provide personnel
Company of 13.1.1 meal service should deploy full-time or administrator of pluralistic food safety, appropriate establishs food safety administration.
13.1.2 central kitchens, collective have dinner deserves to send unit, chain the person that meal of meal company headquarters, network serves tripartite platform to offer should establish food safety administration, deploy administrator of full-time food safety.
The person that service of 13.1.3 other and specific meal is offerred should deploy administrator of full-time food safety, appropriate establishs food safety administration.
Administrator of 13.1.4 food safety should attend food safety to groom by the regulation.
13.2 food safety manages basic content
13.2.1 meal serve an enterprise to should build wholesome food safety to run a system, make clear the food safety responsibility of each post, aggrandizement process manages.
13.2.2 basises " note of bromatoxism of meal service precaution " (see appendix G) and manage actual, the food breed of affirmatory high risk and treatment make segment, risk key defends executive food safety accuse. The person that specific meal service is offerred should make treatment operating rules, appropriate of the person that other meal service is offerred makes treatment operating rules.
13.2.3 formulate groom from safety of checkup of personnel of course of study, food assessment and food safety are checked oneself wait for a plan.
13.2.4 fulfil each food safety to manage operating rules of system, treatment.
13.2.5 begin regularly groom from safety of checkup of personnel of course of study, food assessment and food safety are checked oneself, eliminate food safety hidden danger in time.
13.2.6 deal with lawfully unqualified food, additive agent for food, provision is relevant product.
13.2.7 report lawfully, deal with food safety accident.
13.2.8 build wholesome food safety to manage record.
13.2.9 cooperate the market to supervise management department to begin supervisory inspection.
The other requirement that file of law of 13.2.10 food safety, code, regulations, normative sex and food safety standard set.
13.3 food safety runs a system
Service company should build 13.3.1 meal to manage safety of system, food to check stock with goods of system, food to check record system, raw material to control requirement, process to control accident of safety of requirement, food to deal with oneself from health of personnel of course of study plan.
13.3.2 appropriate basis the oneself industry condition, management project, object that offer food, amount that offer food, build following food safety to run a system:
A) system of food safety administrator;
B) from course of study Training Within Industry examines a system;
C) place and facilities facilities (if toilet, air conditioning reachs ventilated establishment, ice machine to wait) clean disinfection regularly, safeguard, desired result system;
D) additive agent for food uses a system;
E) eat hutch litter deals with system;
F) evil living things is prevented make a system.
13.3.3 edit regularly perfect each food safety to run a system, assess in time to undertaking grooming from personnel of course of study, supervise and urge its are fulfilled.
13.4 food safety is checked oneself
13.4.1 union are managed actual, the food safety in analysing management process in the round endangers element zephyr danger to nod, affirmatory food safety examines project and requirement oneself, build check detailed list oneself, make investigate a plan oneself.
Laws and regulations of food safety law mixes 13.4.2 basises this standard, perhaps entrust orgnaization of tripartite major to begin food safety to be checked oneself by oneself, discover in time and eliminate food safety hidden danger, prevent to produce food safety accident.
13.4.3 food safety is checked oneself include a system to be checked oneself, be checked oneself regularly and special check oneself.
13.4.3.1 systems are checked oneself
To the applicability of food security system, begin every year at least check oneself. In national food safety file of law, code, regulations, normative sex is mixed when level of food safety state produces change, begin in time the system is checked oneself and edit.
13.4.3.2 check oneself regularly
The person that specific meal service is offerred runs a course to its, should begin at least every week check oneself; The person that other meal service is offerred runs a course to its, should begin every months at least check oneself. The content that examines oneself regularly, should mix according to food safety law, code, regulations this standard is affirmatory.
13.4.3.3 special check oneself
After learning information of food safety risk, should begin instantly special check oneself. Special the key content that examines oneself should decide according to information of food safety risk.
The problem food of 13.4.3.4 pairs of discovery in be being checked oneself, should instantly disuse, deposit adding the special section that sticks marked, firm label, avoid by misapplication, adopt withdraw the processing measure such as goods, destroy by melting or burning. To the risk of other provision safety from the discovery in checking, answer to take effective measures according to particular case, prevent to cause harm to consumer.
13.5 complain deal with
13.5.1 pairs of consumer put forward complain, answer to be checked instantly, appropriate processing, keep record.
13.5.2 receive consumer to complain food sense organ when character is unusual, answer to be checked in time. Have truly via checking unusual, answer to dismiss in time, inform equipment eat personnel to make corresponding processing, undertake checking to congener food.
13.5.3 announce in repast area complain inform against a phone.
Accident of 13.6 food safety deals with
13.6.1 produce food safety accident, answer to take step instantly, prevent an accident to expand.
The 13.6.2 food that discover its are managed belong to insecure food, answer to stop to manage instantly, the pattern that take announcement or notices informs consumer to stop edible, relevant supplier to stop production to manage.
13.6.3 discovery have food safety accident potential risk, reach those who produce food safety accident, should press formulary report.
13.7 fair show
13.7.1 wait for safety of food of service of food business certificate, meal record sheet of result of class label, daily supervisory examination fair show in repast area marked position.
The person that the person that 13.7.2 networks meal serves tripartite platform to offer and service of the meal that join a network are offerred should be on the net business certificate of the class information such as safety of food of service of the name of the fair person that show meal service to offer, address, meal, food.
The person that service of the 13.7.3 meal that join a network is offerred should be on the net the fair the name of an article that show dish says and name of main raw material.
13.7.4 appropriate are on cookbook or food is filled take an area, show a region, fair the additive agent for food that in showing the main raw material of food and its origin, treatment to make, adds.
13.7.5 appropriate are used " bright kitchen bright cooking stove " means, open treatment makes a process.
13.8 places are clean
13.8.1 food handle area cleanness
Food of 13.8.1.1 fixed cleanness handles area establishment, equipment.
13.8.1.2 maintain the ground not to have rubbish, without the seeper, be soiled that do not have oil, wall and door window do not have besmirch, without dirt, the ceiling does not have mildew spot, without dirt.
13.8.2 repast district is sanitary
Establishment or the article such as fan of the air conditioning of area of repast of 13.8.2.1 fixed cleanness, platoon, carpet, maintain air conditioning, platoon fan is clean, carpet does not have besmirch.
13.8.2.2 during doing business, the device discharging wind of repast place should wait between open bag, between the bag inside flavour of as good as.
13.8.3 toilet are clean
The establishment of 13.8.3.1 time and clean toilet, equipment, had done record and reveal.
13.8.3.2 hold toilet ground, wash one's hands pool and mesa do not have seeper, without contamination, without rubbish, urinal inside and outside does not have contamination, without scale, strong water good, bumf is enough.
13.8.3.3 during doing business, should the device discharging wind of open toilet, peculiar smell is not had inside toilet.
14 personnel ask
14.1 health manage
14.1.1 be engaged in contacting immediate entry food to work (the treatment inside clean operation area is made reach cut course, match dish, cooking, pass dish, meal to provide clean disinfection) from personnel of course of study (those who include to attend and have a job newly temporarily from personnel of course of study, similarly hereinafter) should obtain healthy proof rear but mount guard, undertake checkup obtains healthy proof every year, should undertake when necessary temporarily checkup.
Safe administrator should be opposite 14.1.2 food to undertake checking from the healthy state before mount guard of personnel of course of study everyday. Those who suffer from ministry of calorific, diarrhoea, pharynx to disease and the skin such as inflammation have cut or be affected from personnel of course of study, answer to wait for a report actively to food safety administrator, time-out is engaged in contacting the job of immediate entry food, undertake when necessary temporarily checkup, wait for prove a cause and cure the disease of safety of food of be a hindrance to rear but new mount guard.
14.1.3 hands ministry has cut from personnel of course of study, use achieve can stick appropriate color bright, change in time. Adorn after one-time glove, can be engaged in be not the job that contacts immediate entry food.
14.1.4 have sex of choleraic, bacterium and amoeba sex hepatitis of sex of dysenteric, typhoid fever and paratyphoid, virus (armour, the fifth of the ten Heavenly Stem) , sex of mobile sex tuberculosis, fester is oozy perhaps the State Council such as sexual skin disease is wholesome the food of be a hindrance to that service provides is safe the personnel of the disease, must not be engaged in contacting the job of immediate entry food.
14.2 groom assessment
Meal service company should undertake from personnel of course of study to its food safety grooms every year assessment, specific meal serves the person that offer to answer every half an year undertakes from personnel of course of study to its food safety grooms assessment.
14.2.1 groom the regulations of the knowledge of law law plan that assesses content to be safety of concerned meal food, ABC and the system of food safety management of this unit, treatment that make.
14.2.2 groom can use special subject lecture, real operation, spot to demonstrate to wait for means. Assessment can use inquiry, observation the means such as real operation, answering question.
14.2.3 pairs groom assessment evaluates the effect, perfect content in time, improve way.
14.2.4 should groom in food safety from personnel of course of study assessment is eligible and rear but mount guard.
14.3 personnel are wholesome
14.3.1 people are wholesome
A 14.3.1.1 people that should keep good from personnel of course of study are wholesome.
14.3.1.2 must not take oil of long fingernail, besmear fingernail from personnel of course of study. When the job, should wear clean coverall, do not get hair of hang down loosely, catenary of adorned watch, bracelet, hand, hand is strung together, the decorations such as ring, dangler must not appear.
Inside division of 14.3.1.3 food processing should not be from personnel of course of study make up, should wear clean working hat, working cap should the hair all cover in.
The 14.3.1.4 blame that enter food to handle an area process the personnel that make, should accord with ask from sanitation of personnel of course of study.
14.3.2 guaze mask and glove
14.3.2.1 only between should adorn from personnel of course of study clean guaze mask.
Following activity undertakes inside area of 14.3.2.2 special operations should adorn from personnel of course of study clean guaze mask:
A) extract treatment of fruit vegetables juice to make now;
B) treatment of fruit vegetables assorted cold dishes is made;
C) cold drinks and snacks of sex of the treatment plant that make kind food (do not contain blame ferment bean products) ;
D) undertake sealing off to packing food beforehand, outfit dish, flavor after waiting for simple treatment to make, supply namely;
E) modulation offers customer the flavoring of direct edible;
F) equipment eat.
Other treatment is engaged in making inside area of 14.3.2.3 special operations from personnel of course of study, appropriate adorns clean guaze mask.
14.3.2.4 other contacts enter the mouth directly of food from personnel of course of study, appropriate adorns clean guaze mask.
14.3.2.5 if adorn glove, before adorning, should undertake cleaning alexipharmic to hand ministry. Glove Ying Qingjie, without damaged, accord with food safety to ask. In glove use process, should time change glove, appear what 14.4.2 clauses ask is new wash one's hands when alexipharmic case, should be in wash his hands afresh the glove changes after disinfection. The glove should be deposited in clean healthful place, avoid to be polluted.
14.4 hands ministry cleans disinfection
14.4.1 before processing the food that make from personnel of course of study, should wash relieve oneself ministry, hand ministry cleans appropriate to accord with " meal service washs his hands from personnel of course of study alexipharmic method " (see appendix I) .
In the 14.4.2 treatment process that make, should maintain hand ministry cleanness. When giving now to list case, answer to wash relieve oneself ministry afresh:
A) before treatment makes the provision of different existence form;
B) clear article of chemistry of environmental sanitation, contact or feculent article (litter of hutch of the food of be born, tool container that is polluted and equipment, eat, coin, mobile phone) hind;
C) cough, sneeze and after blowing nose.
14.4.3 use toilet, have dinner, water, after the smoking activity that may pollute hand ministry, answer to wash relieve oneself ministry afresh.
Before 14.4.4 treatment make the food raw material of different type, appropriate washs relieve oneself ministry afresh.
14.4.5 those who be engaged in contacting immediate entry food to work from personnel of course of study, relieve oneself ministry should be washed before treatment makes provision disinfection of ministry of hand-in-hand travel hand, hand ministry cleans disinfection to should be accorded with " meal service washs his hands from personnel of course of study alexipharmic method " (see appendix I) . In machining the process that make, should maintain hand ministry cleanness. When giving now to list case, should wash relieve oneself ministry afresh and disinfect:
A) after the contact is not immediate entry food;
B) feeling hair, auditive, nose, facial, oral cavity or body are other after place;
C) the should wash relieve oneself ministry afresh case that 14.4.2 clauses ask.
14.5 coverall
14.5.1 coverall appropriate are white or light color, should decide a dot to deposit, clean regularly change. Those who be engaged in contacting immediate entry food to work from personnel of course of study, appropriate cleans its coverall everyday change.
Before 14.5.2 food handle what the food that make processes inside the area to use toilet from personnel of course of study, should change coverall.
After 14.5.3 coverall are polluted, answer to change in time.
14.5.4 wait for the coverall that clean to must not be deposited the area is handled in food.
Area of 14.5.5 clean operations and other operation area distinguish from the color with the due and clear coverall of personnel of course of study or label.
14.5.6 only inside leave from personnel of course of study only when, should shuck off only special coverall.
15 files and record
15.1 records content
Food safety law, code, regulations mixes 15.1.1 basises this normative requirement, union is managed actual, record concerned information according to the facts.
15.1.1.1 should record the following information: From course of study assessment of Training Within Industry, replenish onr's stock is checked, safety of raw material delivery of cargo from storage, food is checked oneself, food recall, consumer is complained deal with, eat hutch litter deals with, toilet cleanness. Existence additive agent for food is purchased with use, examine detect when waiting for behavior, also should record pertinent information.
