Restaurant Health
Management
Restaurants The main objective of Health
Management offers wholesome, safe to human meals. Such as negligence and health
management, the impact may spread to many people, their severity can not be
ignored. So health is to ensure that catering meals to the primary health
conditions, are also important factors affecting food. Food service staff
should learn and abide by the promulgation of the Food Sanitation Law, and
strict attention to food, personal, utensils, and environmental health.
A: Food and Health Management:
- Food should be thoroughly
cleaned, conditioning, storage areas and containers should be kept clean
utensils.
- Food as soon as possible, and
then cooking for the food. Good food should be consumed as soon as possible.
Should pay attention to heating and refrigeration, bacteria in more than
60 ℃ or above in order to be
kill, 10 ℃ the following bacterial
growth can slow down, -18 ℃ Following the bacteria can not breed.
- Selection of fresh material as
possible, because the bacteria do not contain more fresh ingredients,
conditioning the future there may be residual bacteria, and very easy to
breed bacteria. Fish menu, refined products, fried egg salad, sausages
easily become the cause of poisoning food, so do not have the best summer.
- If the non-use can not, we
should pay special attention to selecting and cold storage and
conditioning.
- Salt, sugar, vinegar, hinder
the role of bacteria, may wish to use more. Conditioning should pay
attention to heat thoroughly to kill harmful bacteria.
- Food should be cooled to room
temperature or lower temperature, then put in boxes and then place in hot
food, it will speed up the bacteria.
- We should pay attention to
preservation and reproduction of bacterial contamination, and stored at 10
℃ under cold storage. If
the ventilation is good, it can prevent bacterial growth and corruption;
therefore not too early into lunch. Hot lunch stacked, or direct sunlight,
or placed in warm place, will have adverse
effects, should be avoided.
- By rat feces if food, flies,
cockroaches and other pollution can also cause poisoning, so food should
be stored in cupboards and covered containers to avoid contamination;
packaging containers in storage are vulnerable to dust, insects, rodents
and other contamination Therefore, attention must be preserved. Best when
used with chlorine prior to 50ppm or more after the use of relatively safe
water disinfection. In addition, the packaging not too thick, so that the
heat caused by bad bacteria multiply.
- Staff should be in good health,
clean clothes, clean hair, fingers, and good hygiene practices. Are not to
finger any time direct contact with food, and to clip, chopsticks ideal
food to take place.
- Lunch from production to
supply, the shorter the better, lower the temperature the better, if
possible, preferably after a thorough thermal eat, but also help prevent
food poisoning. Hot summer days, it is best not to take lunch to go
mountain climbing or hiking trips, because temperatures above 30 ℃, not for hours, it will
produce enough to cause staphylococcal antitoxin poisoning.
- Food preparation industry is a
large number of dishes available to the consumer sectors, operating as the
first priority should be to health, such as a slight mistake in the food
unclean, do not meet health standards, it will detract from nutritional
value, its impact not only be punished, even more serious is the loss of
safe and reliable reputation. Therefore, the restaurant business should be
the most important health conditions.
2. All kinds of food hygiene
requirements:
- Fresh meat: Good meat should be
shiny, red uniform, white fat, looks slightly dry or slightly moist, touch
sticky, elastic, that pressure recovery immediately after the depression,
no smell, cooking in the broth of transparency, to clarify, fat reunion in
noodles, fragrant.
- Visceral: Intestinal milky
white, slightly soft, slightly tough, no pus points, bleeding, no smell.
Stomach was white, mucous membrane integrity and firm, and no smell.
Kidney was purple, glossy, flexible, no vesicles or deformity, smell
normal. Heart light red, the Department of white fat, strong and flexible,
no smell. Lungs pink, flexible, edge-free lung malayi, no smell. Liver was
brown, smooth coated, flexible, firm texture.
- Meat: Ham, bright color and
dark red meat, fat and transparent white, flesh dried fruit, fragrant.
Bacon red, fat, white color, flesh compact, no smell. Cooked sausage
casing integrity, casing and tight over the meat filling, no mucus, red
meat, fat and transparent jade, no foul taste and rancidity. Butter
braised pork no smell, the pieces have been cooked center, look no foreign
body contamination. Dried pork floss were golden or pale flocculent, loose
fibers clean, no smell.
- Fish: Surface shiny, with clean
and transparent mucus, scales complete, easy to fall off, no smell, eyes
bulging full, transparent cornea; gill color red no mucus; abdominal solid
no flatulence, flexible, white anal hole depression; meat firm, has
flexibility, blood does not.
- Frozen fish: After thawing the
fish hard texture, bright color, clean and pollution-free surface. Fresh
meat section is not corrupt, and similar fish.
- Crab: The agility and can
crawl, cut open the discoloration after the bowels of the sticky smell.
- Swimming Crab: Dorsal shell
blue brown, clear and shiny texture, crab foot white walls, white or with
gill micro-brown, rich roe and sperm freezing fixed, Buzu closely
connected with the body, brought crab bodies, the Buzu no sagging
phenomenon.
- Birds: Health comb color red,
straight, soft meat bearded, big round eyes of God, shut the mouth dry,
crop odorless, water and product water, Liang Chi close to the chest wall,
closely feathers shiny, clean hair around the anus clean, anal wet pink,
breast fullness and flexible, robust and powerful legs, freedom of
movement. After the mass slaughter of poultry meat with the other. Dead
birds with green skin, dark red purple dead spots, fat, dark red, purple
blood vessels in storage, poultry meat section is not dry, dull red color
inelastic, a small amount of blood drip out. Before thawing frozen
poultry, poultry and poultry mother milk yellow skin color, public and
poultry, You Qin, lean poultry skin color reddish. After thawing section
dry, reddish muscles.
- Eggs: There are good fresh egg
white frost, clean sound, X-ray transparent chamber is small, a little egg
yolk shadow, no spots. Egg ice melting, the liquid yellow uniform, no odor
and impurities. Salted exterior shell integrity, no visible mold, water
rippling wave of mild influenza, according to a transparent light protein,
Hongliang clear, yolk narrow, close to the shell, opened the thin
transparent colorless protein, egg yolk concentrated red, cooked After the
yolk has fat and a sandy feeling, a scent. Preserved egg outer package
material integrity, not musty, no turbulence rocking sound, X-ray showed a
tortoiseshell color, freezing fixed, open, protein coagulation, be
flexible. Profile in the yolk pale brown, yellow, central part slightly
softer, not spicy aromatic flavor. Egg yellow powder was loose powder or
easy to block, yellow uniform, no odor and impurities. Egg white film was
the chip-shaped or clastic, pale yellow, no smell and impurities.
- Food and beans: Food particle integrity,
hard and tough, no moldy insects and debris, color white, the water
content of 15% or less. Full grain legumes, no insects, hanging wire, and
mildew. No beans ground rice and tofu plaster feet, fine texture, with a
knife, the cut surface clean rings off the entire plate tofu, do not
collapse after exposing cloth. Oil tofu soft, not wet heart, there are
bright orange. Dried bean curd, hand arrangements will surface not hairy,
no water, squeeze incision. Tofu can be opened broken clothes, shiny, soft
and not become moldy. Vegetarian chicken cut light cracks, no taste
non intact and heavy base.
- Vegetables: No yellow leaves
should be fresh, no wounds and rotten spots.
- Fruit: Quality fruit skin
color, bright, crisp and fresh in quality, there is the smell. Some fruit
rot than fruit body l / 3 can not eat, l / 3 the following should be
cleaned and disinfected, are cut, are dug, now on sale.Fruit, carrot,
cucumber Often eaten raw, washed with fresh water before consumption to
remove parasite eggs and bacteria contamination and pesticide residue on
the skin. Then soaked in water for 30 seconds, also using 5% lactic acid
solution or other disinfectant after disinfection of raw.
- Cakes: Pastry production
process must meet food hygiene requirements, the storage time to prevent
the pastry vermin, mildew, and fatty acids failure. Stored at should be
clean, dry, ventilated, and have rodent control, fly-proof equipment.
High-quality soft bread texture, leaving it evenly golden roof or dark
yellow, not coke, not students, full shape, flexible, non-sticky chewing
teeth when feeling. Biscuits with light, clear pattern, crunchy and crisp
flavor.
- Canned Food: Raw materials,
production processes must comply with food hygiene requirements.
High-quality canned smooth shell, no rust, no damage cracks and leakage of
expansion, the full uniform solder joints. Vacuum tank must meet criteria,
hit with metal rods lid light, crisp and solid sound. Opened the jar wall
should not have corrosion, black or paint layer stripping. Be thoroughly
fried food fried, crispy and no burning smell rancidity flavor, canned
fruit, the flesh can not cook too familiar, block-shaped integrity, flesh
not perfect, the color of natural, artificial coloring are not allowed.
Transparent and clear broth, without impurities, usually 30% sugar, no
smell. Canned fruit jam with the original color should be consistent, jam
high viscosity, easy to pour out when dumping cans, standing without
isolated juice, add tartaric acid or citric acid may be appropriate, no odor
or flavor taste. Save the place can be ventilated, cool, dry, normal
relative humidity should be 70% ~ 75%, the temperature below 20 ℃ to l ℃ ~ 4 ℃ for the best. Canned food
shelf life is usually 2 years tin cans, glass and cans for 1 year. (15)
Cold food: Cold food materials contain more sugar, eggs, milk and starch, for bacteria, such as
production, sales links are occurring bacteria contamination have led
people to intestinal infectious diseases.Beverage use of raw materials to
produce fresh water should be good, flavor, color, should control the use
of saccharin. Production site in full bloom containers, pipes should be
thoroughly cleaned with steam or 0.1% to 0.2% liquid bleach disinfection,
boil the material to be rapidly cooled after. Packaging should be clean
and non-toxic, wrapping paper should be used in food-grade paraffin wax.
Cold products to be stored on the refrigerator or the refrigerator to
prevent melting of pollution, to ensure the hygienic quality of cold food.
Cold food cold products should have the color and taste, same smell, odor,
and foreign body. Soft drinks should be clear and transparent, not cloudy
or precipitate is not leak tight cap.
- Alcohol: General health
indicators for the pure white, transparent, wine, mellow taste, no strong
irritation, no smell. Yellow rice wine, to clarify the non-hybrid loss, no
sediment, with refreshing fragrance of the aroma, taste mellow and
slightly sweet, not sour taste. Wine should be clear, and a natural color,
red violet, or pale yellow, no precipitation, a grape aroma, a strong
ester aroma, same smell, taste with fruit juice flavor, sour flavor when
poor quality. Should be transparent and to clarify beer, no turbidity or
sedimentation, golden color, floral wine with a normal, into the cup fine when
dense white foam, to maintain a certain time does not disappear (small
foam that bad fermentation and storage time is too long), taste crisp
slightly bitter taste, no odor and sour coke.Liquor store at below 25 ℃, wine, fruit wine and
wine to about 20 ℃, cooked beer 4 ℃ ~ 20 ℃, beer 0 ℃ ~ 10 ℃, the summer should pay attention to
cooling. General wine storage period of 6 months, mature beer is 3 months,
bottled draft beer 0 ℃ ~ 5 ℃ for 7 to 10 days, bottled beer for 5 days.
But the closed bottle, mounted the altar wine, liquor, timeless, the longer, more concentrated flavor, the better the
quality.
