Food safety is related to personal life, human survival and health, school food hygiene and safety is particularly important, therefore, the vast majority of catering enterprises need to obtain ISO22000 food safety management system certification and +HACCP hazard analysis and critical control point system certification, so ISO22000 food safety management system certification and +HACCP hazard analysis and critical control point system certification how to declare? Because this is related to the life and health of all teachers and students, we all know that diseases come from the mouth, as a food safety practitioner, how should we do a good job of school food safety? I have sorted out the knowledge of school food safety management for everyone, please check it!
How does the layout of the canteen ensure food safety?
1.Canteen process layout: It should be reasonably laid out in accordance with the process of raw material entry, raw material processing and production, semi-finished product processing and production, and finished products, and form a one-way process of raw and cooked out.
2.Warehouse: There should be mechanical ventilation and temperature (humidity) testing equipment, and the gap between the door and the ground should not be greater than 10mm. The warehouse should be moisture-proof, dry, dust-proof, insect-proof, and rodent-proof facilities. The quantity and structure of refrigeration and freezers should be able to separate and seal raw materials, semi-finished products, finished products and raw and cooked, meat and vegetables to avoid cross-contamination, and there should be obvious distinguishing identification and thermometers that can correctly display the temperature in the cabinet (warehouse), and the thermometer should be explicit.
3.Kimchi room: should be kept ventilated and dry; Keep the seal water clean; There is no dirt or stagnant water on the ground; It should be managed by a special person and locked, special tools should be used for pickle picking, and handwashing facilities should be set up in the pickle room.
4.Cooking room: The exhaust outlet is equipped with a metal grille or grille with a mesh aperture of less than 6mm.
5.Pantry: Ultraviolet light should be installed, turn on 30 minutes before using the pantry, and turn off when the pantry is in use. It is suitable for thermal insulation facilities. Air conditioning devices should be installed in the pantry to ensure that the temperature of food is not higher than 25 when storing food.