夏季食堂卫生管理的4个技巧 Four tips for summer ca

夏季食堂卫生管理的4个技巧 Four tips for summer ca详细说明

夏季食堂卫生管理的4个技巧
Four tips for summer cafeteria hygiene management






在单位食堂的卫生管理中，各个单位十分重视，因为只有后勤做好，我们的员工才能把所有的精力投入到我们的生产中去，提高工作效率，所以我们一定要加强食堂的卫生管理。下面我们介绍一下夏季食堂卫生管理的几个小技巧，希望能对广大的业务伙伴单位有所帮助。1、首先我们自己要提高我们的法制意识和食品卫生安全意识，明确食堂安全责任人、监督人，做到有人管，有人问；2、是加强食堂卫生监督检查，光有好的制度，没有好的执行，制度也是钉在墙上，一点实际用处都没有。每周定期对食堂的卫生及工作人员个人卫生进行全面检查，食堂工作人员坚持穿戴清洁的工作衣、帽上岗工作。
In the hygiene management of the unit cafeteria, each unit attaches great importance because only with good logistics can our employees devote all their energy to our production and improve work efficiency. Therefore, we must strengthen the hygiene management of the cafeteria. Below, we will introduce several tips for summer cafeteria hygiene management, hoping to be helpful to our business partners. 1. Firstly, we need to enhance our legal awareness and food hygiene and safety awareness, clarify the responsible persons and supervisors for cafeteria safety, and ensure that there are people in charge and those who ask questions; 2. It is to strengthen the supervision and inspection of cafeteria hygiene. If there is only a good system without good implementation, the system is also nailed to the wall and has no practical use. Regular comprehensive inspections are conducted on the hygiene of the cafeteria and the personal hygiene of the staff every week. The cafeteria staff insist on wearing clean work clothes and hats when working.






坚持每天对操作间、餐厅、储藏室和餐具进行清扫、消毒，每周对食堂卫生进行一次全面地清洁，并做好垃圾随有随倒及防蝇、防鼠工作，从源头保障食品的卫生安全，所有的每次检查工作都必须要留有纸质资料，方便二次复核检查；3、是加强食品采购质量监督。食品采购，实行定人管理，定点采购，食堂采购人员在采购各种食品时严把质量关，不采购过期、腐烂变质、无生产厂家的食品，确保无腐烂食品或不新鲜蔬菜进入食堂。4、是加强食品仓储管理。针对夏季高温储存难等问题，实行勤采购少积存的方法，尽量少存食品，增加采购次数，并对采购的成品、半成品、食品、生熟食品等分开存放，分类冷藏，避免交叉污染，确保食品新鲜、安全相信我们做好以上四点，我们食堂的卫生管理工作会有大的改进，对于我们单位的业绩提升起到一定的作用。
Persist in cleaning and disinfecting the operating room, restaurant, storage room, and tableware every day. Conduct a comprehensive cleaning of the cafeteria once a week, and do a good job of garbage disposal and fly and rodent prevention to ensure the hygiene and safety of food from the source. All inspection work must leave paper materials to facilitate secondary review and inspection; 3. It is to strengthen the quality supervision of food procurement. Food procurement is managed by designated personnel, with designated procurement. Canteen procurement personnel strictly control the quality of various foods when purchasing, and do not purchase expired, spoiled, or unproduced foods to ensure that no rotten or stale vegetables enter the cafeteria. 4. It is to strengthen food warehousing management. In response to the problem of difficult storage at high temperatures in summer, we will implement the method of frequent procurement and less accumulation, try to store as little food as possible, increase the number of purchases, and separate the purchased finished products, semi-finished products, food, and raw and cooked food. They will be stored separately, classified and refrigerated to avoid cross contamination, and ensure the freshness and safety of food. We believe that by doing the above four points well, our cafeteria's hygiene management work will be greatly improved, which will play a certain role in improving the performance of our unit.






自动餐桌椅的尺寸和质地有哪些？需要注意什么？我们单位采购人员在采购自动餐桌椅的时候经常为自动餐桌椅的尺寸和质地在烦恼！首先常规餐桌椅如果按照座位分的话，有2,4,6,8,10人位。如果按照质材去分的话，我们通常分为防火板和玻璃钢两种材质材质。按照颜色去分的话，通常我们可以分为天蓝色、橘红色、军绿色三种凳面。尺寸的话，根据座位不一样大小也不一样，四人位1200*600mm 1200*550mm 六人为：1600*600mm 1600*550mm 八人位：2000*600mm 2000*550mm我们根据单位的实际食堂大小，订购不同的座位和材质的，确保我们花少的钱，实现大的效果
What are the dimensions and textures of automatic dining tables and chairs? What should I pay attention to? Our procurement personnel often worry about the size and texture of automatic dining tables and chairs when purchasing them! Firstly, if the regular dining table and chairs are divided according to seats, there are seats for 2,4,6,8,10 people. If divided by quality, we usually divide it into two materials: fireproof board and fiberglass. If divided by color, we can usually divide the stool surface into three types: sky blue, orange red, and military green. In terms of size, it varies depending on the size of the seats. For four people, 1200 * 600mm, 1200 * 550mm. For six people, it is 1600 * 600mm, 1600 * 550mm. For eight people, it is 2000 * 600mm, 2000 * 550mm. We order different seats and materials according to the actual size of the cafeteria, ensuring that we spend less money and achieve greater results