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Hygiene system in catering operation room
一、There must be a dedicated person responsible for indoor and outdoor hygiene,Keep it clean、Tidy、Clean、Hygiene,Preservation of main and non-staple foods、Fly prevention、Dustproof、m88 slot machine casinoComplete anti-theft equipment。
二、Pay attention to literature,Strictly implement the "Food Safety Law",Finished product、Semi-finished product、Store raw and cooked products separately,And clearly marked。
三、Staff must pay attention to hygiene,Improve your own quality,Do it"五千",ie: take a shower frequently、Qin haircut、Wash your hands frequently、Cut your nails frequently、Change work clothes frequently。Wear work clothes when working、Wear a work hat。
four、The staff does not process、Do not handle toxic food that does not meet hygienic standards or is moldy and spoiled。
五、Strict hygiene requirements,Regularly check inventory items,Prevent food poisoning。