Title: Catering Food Safety Author: Wang Zhijun Publishing House: Higher Education Publishing House Publication Time: 201July 1 ISBN: 9787040304770 format: 16 format price: 34.70 yuan Content Description: Catering Food Safety focuses on the cultivation of food safety control ability in catering industry. Based on the knowledge of food safety laws and standards, food pollution and control, and food-borne disease prevention, the requirements of personnel literacy, processing specifications, equipment disinfection, facility maintenance, environmental cleaning and other aspects necessary to ensure food safety in the whole process of catering industry from procurement, acceptance, storage, cooking to restaurant service are emphatically expounded, which are suitable for the practical application of hotel departments and can also be selected by undergraduate and specialist majors such as catering management, cooking and nutrition education.
Book Catalogue Project 1 Task Module of Food Safety Work in Catering Industry 1 Cause Module of Food Safety Accidents 2 Thinking Training Project 2 Food Safety Control Module of Incoming Acceptance 1 Identification Module of Market Food Safety Grade 2 Judgment Module of Market Food Freshness 3 Food Safety Management Thinking Training Project 3 Food Safety Control Module of Raw Material Warehouse 1 Food Perishability and Anti-corrosion Method Module 2 Preservation Technology Module Suitable for Various Foods; Warehouse pest prevention and control module; Thinking and training module of food safety management in warehouse; Kitchen food safety control module; Module to prevent improper cooking of toxic substances; A module for preventing food-borne diseases caused by kitchen food; Food safety control module in cooking process; Kitchen food safety management module; Maintain restaurant food safety module; Food safety module for preparing and distributing meals. Maintenance module 2 special service food safety maintenance module 3 catering service food safety management module 4 tableware equipment food safety control thinking training outline 6 food safety management technology module 1 modern food safety management technology module 2 food safety management work plan module 3 food safety supervision and management thinking training reference appendix food safety examination outline editor recommended food safety in catering industry published by higher education press. The food safety management department established in the catering industry can be a special department, or a management organization based on raw material procurement, kitchen processing, restaurant service and other related departments. , organize members to perform management duties.
The food safety management department is generally composed of general manager, food safety administrator, chef and restaurant manager. 2. Establishment of Food Safety Administrator The Code of Practice for Food Safety in Catering Services stipulates that the producers and operators of restaurants, canteens and chain stores with an area of 1500m2 or more shall have full-time food safety administrators.
2. What are the catering management knowledge?
Hello, with the rapid development of economy, on the one hand, people's consumption concepts and consumption patterns have changed greatly, on the other hand, the competition among catering enterprises has become more intense, which requires operators to have professional catering management knowledge.
1. The name of the restaurant. I believe the restaurant owner will always be very cautious about the name of the restaurant. A good restaurant name can make consumers feel better;
2. Employee requirements: the rights and responsibilities are directly proportional, caring about everything in the restaurant and treating consumers as relatives;
3. Hygiene management: creating an excellent and clean dining environment is directly related to the number of customers;
4. dish management: dishes are fundamental, and the real quality is recognized and praised by customers;
5. Cost management: product cost, human remuneration, use of water, electricity and gas, etc. All links involving cost should attract the attention of managers.
6. Keep pace with the times: Being an efficient restaurant manager with the help of Internet tools is easy to be eliminated if you can't keep up with the trend of the times.
Only when management is in place can we promote the development of the industry, improve efficiency, increase turnover and enhance competitiveness. If you have any questions about catering management, you can continue to consult me. I hope I can help you. Thank you.
3. Food safety knowledge of catering services
Five key points of food safety production in catering service
The World Health Organization (WTO) has put forward five main points of food safety.
1, keep clean;
2, raw and cooked separately;
3, cooked;
4. Keep food at a safe temperature;
5. Use safe water and food raw materials.
Main links in the production of catering food:
First, ensure the freshness and safety of raw materials to be processed, and avoid using raw materials that cannot be guaranteed because of improper procurement or preservation.
Second, in the choice of taste and safety, we must pay attention to safety first, and choose appropriate processing methods, such as hot frying is safer than cold mixing vegetables. Foods that need to be cooked and processed should be cooked to ensure that the central temperature of the food is not lower than 70℃.
Third, there should be a sense of avoiding cross-contamination in the whole process. For example, in the process of rough machining, meat and poultry should be washed separately from aquatic products, fruits and vegetables, and processing tools such as chopping boards should not be mixed.
Four, processed food or surplus food should be placed at a temperature below 10℃ or above 60℃ according to its characteristics, in order to inhibit the reproduction of harmful microorganisms. Control the time from processing to supply within 2 hours. When the surplus food is reprocessed, we should pay attention to check whether it is spoiled and ensure adequate heating.
4. How to manage the safety of the food and beverage department?
Food and beverage safety management can be roughly divided into food safety, fire safety, operation safety, equipment safety, environmental safety and consumer safety.
The specific management suggestions are as follows: food safety: establish a good process management of catering raw materials, do a good job in the process management of food from raw materials, rough processing, semi-finished products and finished products, put an end to purchasing, processing and selling unqualified food, and establish a series of management systems; Fire safety: equip with fire-fighting equipment, formulate consumption system, and do a good job in training and drills of employees' fire-fighting knowledge; Operation safety: conduct safety operation training for employees in all positions, and formulate safety operation rules and regulations; Equipment safety: formulate equipment management system, maintenance system and operation guide; Environmental safety: conduct safety inspection on the environment to ensure that all environmental indicators meet safety standards, and rectify the restaurant environment with potential safety hazards; Consumption safety: to ensure the safety of consumers' lives and property in the process of restaurant consumption and prevent public safety incidents; Safety management also needs to establish various emergency mechanisms for safety emergencies, clarify the responsible person, try to prevent the occurrence of safety incidents, and focus on nip in the bud and effective supervision and management. Personal opinion, I hope it will help you.
5. What food and beverage fire safety knowledge is there?
First, if there is a refuge floor or evacuation stairs, you can enter the refuge floor or evacuate to a comfortable place through the evacuation stairs.
Secondly, if the floor is on fire, but the stairs have not been burned out and the fire is not very fierce, you can put on a clothes soaked with water and rush down from the upstairs. Three, multi-storey building fire, such as the stairs have been burned out, probably at this time the fire is quite fierce, you can fool the balcony, downspout or bamboo pole of the house to escape.
Four, such as all kinds of escape routes are cut off, should retreat indoors, close the doors and windows. If conditions permit, water can be poured on doors and windows to delay the spread of fire.
At the same time, you can throw small things outdoors, and you can use a flashlight to recover the distress signal at night. Five, if life is frightened, and there is no other self-help wrist, sing for traffic safety.
You can tear the rope or sheets into strips and connect them. One end is tightly tied to a solid door and window lattice or other heavy objects, and then slide down along the rope or cloth. 6. If you use the above-mentioned self-rescue wrist unconditionally, and the time is tight, when the fireworks scare you, you can throw some quilts and other things into the air to increase the buffer, but then help the windowsill slide down, which can reduce the jumping height and ensure that your feet land first.
Seven, carry forward the spirit of mutual assistance, support the elderly, children and patients to give priority to evacuation. People with mobility difficulties can use quilts, blankets and other packages. , and hung down with a rope.
6. What food safety knowledge do you need to pay attention to when eating in restaurants?
Often eat in restaurants, the safety and security of eating is the most important, and the taste is good or bad.
Therefore, first of all, when choosing a restaurant, we should choose a regular restaurant with a catering service license or a food business license, which is best quantified by the food and drug supervision department as A and B units. This unit condition is relatively good and the operation is standardized, so the obtained quantitative score is higher. Relatively speaking, they can eat with confidence. The C-level unit has a low score and belongs to the unit to be strengthened by the food and drug supervision department. The conditions are general. D-level units are units whose conditions are seriously substandard and should be ordered to suspend business for rectification. Selecting them is not recommended. In addition, some newly opened restaurants know nothing about the taste and luxurious decoration of restaurants, but ignore the key points that determine food safety-whether the kitchen decoration and technology are reasonable, whether it has been approved and certified by the food and drug department, etc. Try not to choose such a hotel.
Secondly, many big hotels now have kitchen lighting projects, that is, sitting in the dining room, you can see the on-site processing process of the kitchen through the monitoring of the kitchen installed in the hotel. You can choose such a hotel.
Third, try not to choose disposable tableware, chopsticks and tableware provided by the so-called "tableware disinfection company" when eating. Such companies are not standardized at present, and tableware can't be cleaned at all, let alone disinfected. You should choose the tableware disinfected by the hotel's own disinfection cabinet or disinfection facilities.
Fourth, pay attention to whether the chef's work clothes and hats are neatly dressed or clean. If a chef in a hotel even wears overalls and hats, its management is definitely not standardized. If you don't change your work clothes when they are dirty, your personal hygiene will be bad. This hotel is not recommended.
Fifth, regarding the purchase of goods, if conditions permit, you can consult the store. Purchase channels are regular and tickets are perfect. There will definitely be no problem with such hotel ingredients.
7. What safety precautions should be paid attention to in the restaurant kitchen?
Attention should be paid to the kitchen behind the canteen: (1) The kitchen must be kept clean, and rags, scraps of paper and other items stained with oil should be removed at any time, and the oil stains on the stove and flue should be removed frequently, so as to avoid the scattered fire scraps and cause a fire.
(2) Don't leave or handle other affairs or chat with others when cooking. (3) Don't smoke or throw away kindling at work.
(4) inflammable and explosive dangerous goods (such as alcohol, gasoline, gas cylinders, etc.). ) should not be placed near the stove or power socket, nor should it be near the fire source. (5) If the socket head is damaged or the outer insulator of the wire is damaged, it should be replaced or repaired immediately. The wire is broken, cut off the power supply quickly, and don't splash it with water.
(6) Don't use gas pipelines near electrical lines or power socket devices, and untested stoves and cylinders are not allowed to be used. (7) Gas cylinders should not be placed horizontally, and pipes and switches should not leak. Avoid injecting more gas before ignition. When flameout, close the control valve, and don't blow it with your mouth, so as not to forget to close it, causing fire or poisoning.
(8) The ground should be kept clean, free of water and oil, and non-slip, so as to avoid personal injury and property loss caused by falling. When carrying hot water, you should be extra careful not to get burnt.
(9) Cutting and side dishes personnel should use knives correctly and carefully to avoid cutting and scratching their fingers. Dishwashers should pay attention to the damage of tableware to avoid scratching their fingers. When using all kinds of cutting machines to cut food, you should use them according to the operating rules to avoid wringing your fingers.
(10) Be sure to check whether the wires are aged and used according to normal operating procedures. The steamer should be filled with water in time, and it is forbidden to send electricity without water. (1 1) Items should be placed in an orderly and safe manner to avoid sudden fall and personal injury.
(12) At the end of work every day, you must clean the kitchen and turn off the power supply, gas, fire source and door and window switches.
8. Food and beverage management knowledge
There are many influencing factors and the quality fluctuates greatly. Catering quality is the central link of catering management, but it is difficult to control catering quality and there are many influencing factors.
First of all, catering is mainly based on manual labor. Whether it is the production of dishes or the improvement of service, it is mainly based on people's intuitive feelings and is easily restricted by people's subjective factors.
The experience, psychological state and physiological characteristics of employees will have an impact on the quality of catering. This is obviously different from the operation of the Ministry of Home Affairs, and the service is difficult to standardize.
Secondly, there are great differences between guests. As the saying goes, "it is difficult to adjust." Guests come from different regions, have different living habits and taste requirements.
This will inevitably lead to the same dishes and services, resulting in completely different results. Third, strong dependence.
Hotel catering quality is a comprehensive index. The quality of catering depends not only on the supply of the market, but also on the relationship between hotels. The quality of dishes is directly related to the quality of raw materials, and the requirements for cooperation are also very strict.
From procurement and supply to rough machining, cutting and matching, cooking stoves and services, they all require interlocking and close cooperation, and a slight dispute will lead to defective products. Not only that, but also the close cooperation of other departments such as engineering.