First, the entrance of the pasta room should be set as a room. Handwashing, disinfection and cold storage facilities are set up in the pasta room.

Second, the operator should change clean work clothes before entering the pastry room, and wash their hands for disinfection.

3. The pasta room is equipped with air disinfection devices such as ultraviolet rays, and the ultraviolet lamp is set at 30w/ 10- 15m2, within 2m from the operation surface.

Fourth, carefully check all kinds of food accessories before processing, and do not process foods with deterioration or abnormal sensory properties.

Five, unused snack fillings, semi-finished snacks, should be stored in the freezer within a time limit.

Sixth, the processing equipment used in the pasta room is quite special.

7. The pasta room is equipped with a retractable food delivery window.

Eight, cream raw materials should be kept at low temperature; Pastry products containing milk and eggs should be stored or sold at a temperature below 10℃ or below 60℃.

Food safety management system in pastry shop;

A, pastry operation room and the surrounding environment should be clean and tidy, no dirt, no garbage, debris accumulation, all machinery and equipment should be placed neatly.

Second, the operation room must be thoroughly scrubbed after each processing, and the ground should always be kept free of mud, garbage and oil. Doors and windows, glass and plastic curtains are clean and bright, and the walls of the house are clean and tidy, without cobwebs.

Third, do a good job of killing mosquitoes, flies and rats, so that the density of flies in the operation room and warehouse of the steamed bread room does not exceed the standard and there are no rats;

4. Smoking is strictly prohibited in workplaces such as pastry rooms and operation rooms. Garbage should be cleaned up immediately after production, and it is not allowed to be stored or poured into the designated place.

Five, steamed bread machine, dough mixer, steamed bread steamer, steamed bread plate and trolley and other equipment should be kept clean, no dust, oil stains on the surface;

Six, pastry room health area should be fixed, fixed, fixed, quantitative, responsibility to people, a clear division of labor. Boiler slag should be cleaned in time.