學(xué)校食堂標(biāo)準(zhǔn)化建設(shè)管理制度

1、學(xué)校食堂標(biāo)準(zhǔn)化建設(shè)管理制度一、基本要求1、食堂必須持有衛(wèi)生許可證，定期及時驗(yàn)換。2、食堂食譜營養(yǎng)搭配合理，飯菜質(zhì)、價相符，干凈衛(wèi)生，味道鮮美。3、食堂要提高飯菜質(zhì)量，烹飪制作規(guī)范。4、保證食品衛(wèi)生安全，閑雜人員一律不得進(jìn)入食堂。5、從業(yè)人員要節(jié)約原材料、水、煤、電等，愛惜設(shè)備和餐炊具，合理降低成本。6、牢固樹立“安全第一”思想，防止觸電、盜竊、工傷和食物中毒事故的發(fā)生。7、工作前，大小便后用肥皂及流動清水洗手；接觸直接入口食品之前應(yīng)洗手消毒。8、保持室內(nèi)環(huán)境整潔，無雜物，室內(nèi)墻壁干凈無油垢、無斑駁，地面整潔無污跡，垃圾桶加蓋并及時清運(yùn)。9、防蠅、防塵、防鼠設(shè)施齊全，室內(nèi)做到無蠅、無鼠、無蟑螂。

2、10、用于原料、半成品、成品的刀、砧板、桶、盆、抹布以及其它工具、容器等設(shè)有明顯標(biāo)志，生、熟用具做到分開使用，定位存放，用后洗凈，保持清潔。二、從業(yè)人員衛(wèi)生制度1、健康狀況：從業(yè)人員每年必須經(jīng)過健康檢查，持證上崗，凡患有食品衛(wèi)生法第二十五條規(guī)定的疾病，不得從事學(xué)校飲食衛(wèi)生工作。2、穿戴工作衣帽：從業(yè)人員，進(jìn)入師生食堂必須穿戴整潔的工作衣帽，頭發(fā)必須全部戴于帽內(nèi)，必要時還應(yīng)戴口罩，不得穿帶工作衣帽進(jìn)入廁所。3、洗手消毒：操作食品前和大小便后必須洗手、消毒，防止污染食品。4、操作衛(wèi)生：操作食品時不得抽煙，不允許用勺直接嘗味，不得帶戒指、手鐲、手鏈、手表和涂指甲油。5、衛(wèi)生習(xí)慣：從業(yè)人員應(yīng)做到勤洗手

3、、勤剪指甲、勤洗澡理發(fā)、勤洗衣服、勤換工作服，不得隨地吐痰。三、食品原料采購制度1、食品采購人員必須到持有衛(wèi)生許可證的單位采購食品及原料，并向供貨方索取產(chǎn)品合格證或質(zhì)量檢驗(yàn)報告單。2、嚴(yán)把原料采購關(guān)。米、面、植物油、醬油、醋五大類食品必須是獲得qs質(zhì)量安全標(biāo)志的準(zhǔn)入食品，并實(shí)行定點(diǎn)采購。3、蔬菜采購做到日進(jìn)日消，不購“落腳菜”，不購“人情菜”，所購蔬菜必須新鮮、干凈。4、食品 、原料采購實(shí)行登記、驗(yàn)收制度，專人負(fù)責(zé)，雙方簽字，驗(yàn)收記錄要按月裝訂保存，以備查驗(yàn)。5、禁止采購腐爛變質(zhì)、發(fā)霉、酸敗、生蟲、污穢不潔、摻雜摻假、混有異物或者其他感官狀異常的食品；決不準(zhǔn)采購無檢驗(yàn)合格證明的肉類食品、乳制品

4、、調(diào)味品、飲料及超過保質(zhì)期或其他不符合食品標(biāo)簽的定型包裝食品。四、餐飲具消毒制度餐具消毒制度1、餐飲具使用前必須洗凈、消毒，未經(jīng)消毒的餐飲具不得使用，餐飲具做到使用一次清洗消毒一次。2、餐飲具消毒必須有專用消毒缸（池）或消毒柜，消毒場所應(yīng)與配、烹調(diào)場所分開，以免食品污染。3、負(fù)責(zé)餐具消毒工作的專職人員應(yīng)身體健康，工作認(rèn)真，熟悉和掌握餐飲具消毒方法及要求。4、消毒后的餐飲具必須放于清潔的專用櫥柜內(nèi)備用，并在櫥柜上貼有明顯標(biāo)記。5、加強(qiáng)對洗滌、消毒劑的管理，消毒劑必須符合食用洗滌的標(biāo)準(zhǔn)要求，有固定的存放場所或櫥柜，并有明顯標(biāo)記。附：消毒要求1、設(shè)備及水源餐飲具清洗消毒的設(shè)備應(yīng)齊全，要求有三個水池，

5、做到洗、沖、消毒三池分開，先用洗潔凈洗干凈后再用清水過清，清洗消毒應(yīng)專人負(fù)責(zé)。2、消毒包括高溫消毒、化學(xué)消毒及其它方法（如電子消毒柜），使用蒸氣消毒的溫度做到100持續(xù)五分鐘以上，要測量水溫或消毒箱內(nèi)的溫度，記錄消毒時間?；瘜W(xué)消毒所使用“洗消劑”應(yīng)符合衛(wèi)生要求。3、食用具的放置已消毒的食用具要放置在保潔櫥（柜）內(nèi)，存放整潔，防止食用具重復(fù)污染。自行保管食用具的集體食堂應(yīng)有足夠的冷熱供水的水龍頭，便于清洗。清洗后的食具應(yīng)有固定的放置食用具的專用場所，以防污染。對已消毒的食（用）具可不定期的進(jìn)行檢查，以考核消毒效果。五、倉貯保管制度1、食堂貯藏必須明確專人保管，食品原料進(jìn)出必須嚴(yán)格履行手續(xù)，保管員

6、、取貨員雙方簽字，杜絕質(zhì)資、變質(zhì)、過期食品入庫、出庫。2、食品貯存必須分類、分架、離地存放，并定期檢查及時處理變質(zhì)或超過保質(zhì)期的食品。3、食品貯存必須禁止存放有毒、有害物品及個人生活物品。4、用于保存食品的冷藏設(shè)備，必須貼有標(biāo)志，生食品、半成品和熟食品應(yīng)分框存放，防止交叉污染。5、冰箱應(yīng)經(jīng)常檢查制冷性能，由專人負(fù)責(zé)保管，定期除霜和冰塊，清掃或清洗，使其保持清潔、無異味。6、加強(qiáng)貯藏室管理，經(jīng)常開窗開排氣扇通風(fēng)，保持干燥。做好防鼠、防蟲、防蠅及防蟑螂工作。7、加強(qiáng)安全保衛(wèi)工作，防火、防盜、防投毒，杜絕一切閑雜人員進(jìn)入貯藏室。qcwa3ptgz7r4i30ka1dkaghn3xtkknbycudx

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