食品原料采購(gòu)索證驗(yàn)收制度-在線瀏覽
2025-05-26 07:14本頁(yè)面
【正文】 理食品原料后、接觸不潔物后必須用肥皂及流動(dòng)水洗手。上班不帶戒指、耳環(huán)、手表、不留過(guò)長(zhǎng)指甲、涂指甲油。從業(yè)人員不得面對(duì)食品打噴嚏，咳嗽及其它有礙食品衛(wèi)生的行為。從業(yè)人員必須認(rèn)真執(zhí)行各項(xiàng)食品安全管理制度。熟制加工的食品要燒熟煮透，其中心溫度不低于70℃，油炸食品要防止外焦里生；豆?jié){、四季豆等生食有毒食物按要求煮熟燜透；油炸食品時(shí)避免溫度過(guò)高，時(shí)間過(guò)長(zhǎng)，煎炸食用油不得連續(xù)反復(fù)煎炸使用。烹調(diào)后至食用前需要較長(zhǎng)時(shí)間（超過(guò)2小時(shí)）存放的食品，要及時(shí)采用高于60℃熱藏或低于10℃冷藏。灶臺(tái)、抹布隨時(shí)清洗，保持清潔。工作結(jié)束后，調(diào)料加蓋，工具、用具洗刷干凈，灶臺(tái)、灶下地面清洗沖刷干凈，不留殘?jiān)?、油污，不留衛(wèi)生死角，及時(shí)清除垃圾。使用化學(xué)消毒劑進(jìn)行消毒，應(yīng)嚴(yán)格按照一刮凈、二洗刷、三消毒、四沖洗、五保潔的程序進(jìn)行。水池用后應(yīng)刷洗干凈，餐用具保潔柜應(yīng)定期擦洗保持潔凈。已消毒待用的餐用具進(jìn)行存放時(shí)，保潔柜應(yīng)全封閉，嚴(yán)防外界對(duì)餐用具的污染。obstacles, correcting misunderstandings, advocate good cadre style. 2, adhere to the scientific decisionmaking and democratic decisionmaking decisionmaking law. Correctly handle to ensure that government decrees and based on the actual creative work, giving full play to subjective initiative, put an end to implement the conference meeting, to document the implementation of documents etc. Improve the scientific and democratic decisionmaking mechanism, improve and implement the decision to solicit the views of experts, the public hearing system. Improve the important decision of risk assessment mechanism and legal review mechanism. 3, to promote team unity. Uphold and improve the system of annual party book talk heart to heart, mind and Party members, Party members to exchange each other not less than 2 times. The implementation of sound team democratic life system, consolidate and enhance the party39。s interests above all the principles to deal with personal problems. In the specific work safety supervision i
公司管理相關(guān)推薦
鄂ICP備17016276號(hào)-1