(1) Cooked food

1. Purchase quality requirements

(1) Raw materials must be fresh, hygienic, and comply with industry standards for this type of food. Finished products and semi-finished products must have sufficient shelf life.

(2) Incoming goods must be sealed and packaged in food bags, and raw and cooked food must be separated.

2． Processing and production requirements

(1) Open flame stoves cannot be used to process cooked food. When using high-temperature stoves, certain protective facilities should be provided or significant signs should be placed in the direction where they may come into contact with customers to prevent burns.

(2) During the production process, changes in the processed products should be observed at any time to ensure the quality of the finished products.

(3) Process and replenish the countertops in a timely manner according to the sales situation of each variety.

3． Preservation and fresh-keeping requirements

(1) Perishable food should be stored in a fresh-keeping cabinet and should not be placed at high or normal temperatures for a long time.

(2) When the temperature is high, brine-based foods should be soaked in boiling brine for 5 minutes every 2 hours.

(3) Barbeque foods should be stored in an insulated box and should not be stored in high-temperature air for a long time.

4． Personnel hygiene requirements

(1) Processing personnel must keep their hands hygienic and must wash their hands with disinfectant in the following situations:

①Before starting work;

②After leaving work Returning or touching other non-cooked items;

③When you continue cooking and processing 2 hours after washing your hands.

(2) Personnel who have direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings. No nail polish or perfume is allowed.

(3) Do not scratch your scalp, wipe your nose, or pick your ears while working. Do not taste food directly with a spoon or grab food for sale with your hands, and do not touch unclean objects. Processing personnel with injured hands are not allowed to come into contact with food or raw materials. After bandaging and treatment, you can wear protective gloves before participating in work that does not come into direct contact with food. No personal items may be stored in the workspace.

(4) Employees must wear clean work clothes, hats, shoes, and masks before entering the processing room. Work clothes should be clean and tidy. Hair must not be exposed outside the cap, and hair must not be combed in the processing area.

5. Tool hygiene requirements

(1) Before processing and making cooked food, all tools such as tongs, chopping boards, knives, etc. must be cleaned and disinfected frequently, kept dry, and avoid contact with other items.

(2) Cutting utensils such as knives, chopping boards, etc. must be cleaned immediately after use once.

(3) After use, tools should be soaked in a container filled with disinfectant water.

6. Packaging requirements

(1) When displaying cooked food in bulk, sterilized trays should be used and placed in transparent glass cabinets.

(2) If packaging is required for display, it should be wrapped in plastic wrap.

(2) Aquatic products

1. Purchase quality requirements

(1) Aquatic product quality standards must comply with the national requirements on the "Aquatic Products Hygiene Management Regulations".

(2) Fresh fish: The mucus on the body surface is transparent, shiny, and has a normal smell; the fish gills are bright red or red in color when closed, the corneas are bright and transparent, and the eyeballs are protruding; the abdomen is white and not swollen; The scales of the fish are intact, shiny and smooth, and are not easy to fall off; the head and tail of the fish are drooping when held in hand, and the muscles are elastic, not easily dented and can be quickly flattened; the muscles show normal color.

(3) Shrimp: The head and tail are complete and have a certain degree of curvature. The body of the shrimp is relatively straight, bluish-white, translucent but not red, and the shell is shiny and slightly moist.

(4) Crabs: The leg meat is fat and strong, the texture of the crab shell is clear, the back is straight when held by hand, and the weight and smell are normal.

(5) Shellfish: The shells of fresh clams are tightly closed, the meat is fresh and has no odor, and they make a solid sound when the two shells collide.

(6) Cuttlefish: bright color, reddish skin, shiny, mucus-rich, complete body shape, soft, elastic and smooth muscles.

2． Storage requirements for live fresh aquatic products

(1) The imported live fish must be put into the pond for storage.

(2) Depending on the living environment of live fish, they should be kept in fresh water or seawater pools. Salty and freshwater fish cannot be kept in the same pond.

(3) The water in the pool must be replaced regularly, the water quality must be kept clean, and the oxygen supply must be sufficient.

3． Temperature and salinity requirements

Seawater temperature should be controlled below 12 degrees. The salinity is about 3.5%.

4． Hygiene requirements

(1) The storage pool must be thoroughly cleaned regularly and the pool should be cleaned with disinfectant water.

(2) After the cleaned tank is filled with new water, it must settle for at least 12 hours before fish can be released into the tank.

(3) Other storage equipment should also be cleaned regularly.

5. Safety requirements

(1) Dangerous live animals shall not be displayed openly without protective netting.

(2) Sales personnel should be responsible for handling dangerous animals and use special tools.

6. Packaging requirements

(1) Fresh aquatic products should be cleaned after slaughtering, packaged in non-toxic and transparent packaging materials, and stored in refrigerated cabinets.

(2) When selling live fresh aquatic products, if the customer requires it, conditions for short-term survival can be provided. For example, live fish can be sold with a certain amount of water in the bag.

(3) Products sold must have a price tag on the outer packaging.

(3) Fruits and vegetables

1. Purchasing hygiene and quality requirements

Fresh vegetables must be washed before entering the supermarket and must not contain soil, rot, dead leaves, etc.

2． Classification and grading of purchased goods

(1) Fresh fruits and vegetables must be sorted by type and graded before being put on the counter.

(2) The grade and price of fruits and vegetables must be consistent, and the prices must comply with the company's regulations.

3． Trimming requirements

For parts of bulk vegetables that do not meet the requirements, they must be trimmed before being packaged and put on the counter to ensure the quality of the products on the counter.

4． Packaging requirements

(1) For packaging of fresh fruits and vegetables, a small number of ventilation holes should be punched in the packaging bag.

(2) The packaging materials for fruits and vegetables that need to be refrigerated and kept fresh should be made of low-temperature resistant materials.

(3) The outer packaging must indicate the production date, shelf life, storage conditions, etc. of the product.

(4) In order to ensure the freshness of fruits and vegetables, they should be sold as soon as possible after packaging.

(5) Vegetables must be packaged before being put into fresh-keeping cabinets for sale.

5. Display and storage requirements

(1) In addition to sorting and storing fruits and vegetables by category, attention should also be paid to color matching to show that the goods are complete.

(2) Pay attention to the sense of quantity and keep the products on the counter full, with sufficient variety and rich content.

(3) The display position of fruits and vegetables should be adjusted every week and should not be fixed in one place.

(4) Products with small demand should be displayed near necessities.

(5) The temperature of the display place for fresh fruits and vegetables should be kept at about 5 degrees to 10 degrees; the refrigerated fruits and vegetables should be displayed in the refrigerator, and the temperature of the refrigerator should be kept at -2 degrees to 13 degrees.

(6) Root vegetables such as sweet potatoes, potatoes, taro, yams, onions, garlic, etc. are stored at 5 to 10 degrees.

(4) Bread and pastries

1. Raw material quality requirements

(1) Before production, check whether the quality of the raw materials meets the requirements of the production variety.

(2) Sugar: In summer, care should be taken to prevent syrup from fermenting and deteriorating. Syrup barrels or other containers holding syrup should be washed frequently, kept clean, and covered with covers to prevent impurities from mixing in.

(3) Grease: The grease used in pastry processing should have excellent shortening, high stability, good flavor and appropriate melting point. Rancid grease must not be used.

(4) Dairy products: The hygienic quality of dairy products directly affects the quality of finished products. In particular, fresh milk and condensed milk must be prevented from being mixed with water, adulterated and spoiled, and milk powder must be prevented from being mixed with sugar or starch. And industrial grade pretending to be food grade.

(5) Egg products: including egg products, they are also important raw materials in cakes and breads. When using fresh eggs as raw materials, they should be hygienic and clean to prevent fresh egg shells from contaminating the products with bacteria.

(6) Food additives: The additives used in the production of biscuits, bread, and cakes mainly include flavors, pigments, loosening agents, and quality improvers. These varieties should be approved by the state and produced by designated factories. product. The amount of flavor added should not be excessive; the maximum amount of pigment used should not exceed 0.05g/kg; quality improving agents should be used as little or as little as possible.

2． Dough preparation requirements

(1) The preparation requirements for making different pastry dough are also different, which can be divided into one preparation and two preparations. Each preparation must strictly follow the proportion of ingredients in the formula and the specified order.

(2) The key to the preparation of biscuit dough is the reasonable control of the amount of gluten formation and gluten properties. The biscuit dough is required to have low gluten formation and weak gluten forming properties. The characteristics of producing different types of biscuit dough also have different requirements, and different process measures should be taken.

(3) To make a cake, eggs and sugar must be stirred at high speed by an egg beater to form an egg slurry. At the end of the beating, the volume will increase 2-3 times compared to the original volume. The egg slurry has a fine structure and is milky white. Slightly yellowish. Then add the flour to make the paste for a short time and the mixing speed should be low.

(4) The mixing time must be strictly controlled during the preparation process to fully mix and generate various auxiliary materials.

3． Fermentation requirements

(1) Fermentation is divided into two types: primary fermentation and double fermentation. Making bread and individual cakes must be fermented.

(2) The fermentation process should control appropriate temperature, humidity and time. The fermentation temperatures should be different in summer and winter.

(3) During the fermentation process of the dough, check the fermentation situation every half an hour and adjust the fermentation box temperature and fermentation time appropriately.

4． Shaping requirements

(1) After the bread dough is made, the large dough should be divided into small bread pieces according to the weight requirements of the finished product.

(2) After rounding and natural fermentation, the shaped bread is put into a mold to form the basic shape of the bread.

(3) Before installing the mold, the baking mold needs to be pre-treated to ensure that the temperature of the baking mold is not lower than 32 degrees. The inner surface of the baking mold must be cleaned of crumbs and grease and oiled.

(4) Some biscuits need to go through a rolling process after the dough is prepared, so that the loose dough can be formed into a relatively tight piece with a certain cohesive force, and large air bubbles in the dough can be eliminated to prevent The biscuit base will produce larger cavities after baking, which will improve the surface finish of the finished product and make the pattern clear.

(5) The shaping of the cake is to inject the egg paste into the cake mold. The amount of egg paste placed in the mold is about 80% of the mold volume. Before the egg paste is put into the mold, apply oil on the inner wall of the mold. , which is conducive to the demoulding of the finished product after it is made.

5. Baking requirements

The baking temperatures (bottom fire, surface fire) and time required to make different pastries are different. Even if the same type of pastry is baked due to various reasons (such as early stirring, fermentation Whether it is sufficient, whether the temperature is appropriate, etc.) will also appear in different situations, which requires the production staff to check the baking changes at different stages at any time, and adjust the reasonable temperature in time to achieve the perfect integration of color, aroma, shape and taste of the finished product.

6. Cooling requirements

(1) The surface temperature and core temperature of freshly baked pastry are relatively high. In order to prevent the pastry from deforming and mildewing, it usually needs to be cooled for a period of time before packaging so that the internal core temperature reaches 30°C. It can only be packaged after the temperature is about 10% and the moisture disappears.

(2) It is best to use the natural cooling method to cool pastries. Place the baked pastries on a cooling rack, usually about 3-4 hours (usually 1 hour for cakes), and let them naturally dissipate heat. Maintain its inherent fragrance and beautiful appearance.

(3) Freshly baked pastries should be placed in the finished product room for cooling. The indoor temperature in the finished product room should be kept at about 15 degrees. The room should be dry and equipped with mosquito control and sterilization equipment.

7. Packaging requirements

(1) Pastries should be packaged using packaging materials that are non-toxic, odorless and meet hygienic requirements. The finished product can be bagged or plated after simple shape modification and cutting.

(2) Bread without small packages sold at the counter should be plated and displayed in a clean special display cabinet for bread.

(3) All types of pastry must use their own special packaging equipment, and label the outer packaging of the finished product to indicate the product name, production date, shelf life, price, weight, storage conditions, etc.

8． Storage and freshness requirements

(1) Various types of pastry finished products should be stored separately from raw materials and semi-finished products.

(2) Do a good job of checking and accepting the pastries on the counter, and make records to ensure that spoiled food is not put on the counter. Regularly conduct hygiene and quality inspections on the food in stock.

(3) All types of pastries should be clearly marked and stored in categories. Bread, biscuits and cake dough should be stored in a room with moisture-proof facilities to prevent moisture absorption, melting and mildew. Finished bread is generally kept at room temperature on the counter for 2 days.

(4) The processed cream cake must be stored refrigerated and should not be stored for too long, usually 4 days.

(5) For bread that is affected by extrusion and deformation during the shelf life, return and exchange procedures should be handled at the counter, and the bread can be processed into "toast" after recycling in the production room. If it cannot be reprocessed, a loss report should be filed.

9． Hygiene requirements

(1) Production staff and packers must keep their hands hygienic and must wash their hands in the following situations:

①Before starting work;

②Midway Leave the post;

③After resting or eating;

④After contact with raw meat, eggs, vegetables and unclean tableware, containers, etc.;

⑤Pick up After directly handling dirt or waste;

⑥When continuing to cook and process for 2 hours after washing hands.

(2) All utensils and countertops in the processing room must be strictly cleaned and disinfected; production staff and packers must use disinfectant to disinfect their hands.

(3) Personnel who have direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, bracelets, necklaces and earrings. No nail polish or perfume is allowed. Do not taste food directly with a spoon or grab food for sale with your hands, and do not touch unclean objects. When the hands are injured, they are not allowed to come into contact with food or raw materials. They must be bandaged and treated and put on protective gloves before they can participate in work that does not come into direct contact with food. No personal items may be stored in the processing room.

(4) Workers must wear clean work clothes, hats, shoes, and masks before entering the processing room. Work clothes should be kept clean and tidy. Hair must not be exposed outside the cap, and hair must not be combed in the processing area.

10． Transportation requirements

(1) The finished product must be packaged and transported in boxes, and the loading and unloading tools and utensils must be dedicated.

(2) Special vehicles must be used for short-distance transportation within the city, with canopies and covers to avoid dust and other pollution.

(3) The packager is responsible for the transportation of finished bread between branches. The goods are prepared according to the required quantity of the order form sent from the branch and signed by the relevant personnel.

(4) When the finished bread is shipped to the counter or supermarket, the delivery person should make a "product card" according to the type of bread and submit it to the counter staff for signature, and summarize and make a report after daily business.

(5) Fresh meat

1. Purchase quality requirements

(1) Must comply with the national requirements on the "Hygienic Management Regulations on Meat and Meat Processed Products", and packaged and semi-finished foods must be fresh.

(2) Freshness standards of fresh meat

① There is an oily film on the surface. The dry skin is pink, and the newly cut surface is slightly moist but not sticky. It has the unique color of this type of livestock meat and the gravy is transparent.

②The cut surface has dense meat, and the small pits depressed by fingers can quickly return to their original shape.

③ Beef fat is white, yellow, slightly yellow, hard, and breaks when squeezed; pig fat is white, soft and elastic; sheep fat is white and dense.

④The bone marrow fills the entire tubular bone cavity, is hard and yellow. The bone marrow on the broken surface is shiny and does not separate from the hard layer. The tendon is elastic and dense, the joint surface is smooth and shiny, and the intra-articular tissue fluid is transparent.

(3) The purchased goods should be complete and sufficient in variety to meet normal sales.

(4) It must be pre-cooled, and the parts that cannot be sold or that affect sales must be removed.

2． Processing, cutting and packaging requirements

(1) Fresh carcasses need to be cut and processed according to category and grade standards.

(2) All types of cut meat products should comply with such grade standards. For example, the bone to meat ratio of ribs must be moderate. An inappropriate ratio will definitely affect sales or profits.

(3) Meats that are ready for sale must be packaged in sterilized sanitary bags, and meat products displayed on counters must be packaged with plastic wrap.

3． Classified display requirements

Can be displayed according to lean meat, top meat, three-layer meat, boneless pork chops, ribs, keels, etc. It can also be displayed according to poultry, beef, mutton, pork, processed meat, etc. .

4． Tool storage requirements

All cutting tools and storage utensils need to be strictly disinfected regularly and stored in specified locations.

5. Freshness preservation requirements

(1) Refrigerated meat must be stored in a refrigerator with a temperature of -2 degrees to 2 degrees.

(2) The temperature of the meat packaging area for on-site cutting and selling should be maintained at about 15 degrees.

(3) Packaged fresh meat is best stored in a refrigerator at about -3°C.

(4) Bacon and processed meat products should be in the 1-8 degree range. At this temperature, ham can be stored for 40 days; Vienna sausages can be stored for 30 days; Italian sausages and dry sausages can be stored for 90 days; hamburgers and meatballs can be stored for 30 days; fish sausages can be stored in a cool place at room temperature for 90 days.

(5) The storage periods of various meat products at different temperatures are: beef can be stored for 28-35 days at -1.5 degrees ~ 0 degrees; veal can be stored at -1 degrees ~ 0 degrees It can be stored for 7-2l days; mutton can be stored for 7-14 days at -1 to 0 degrees; pork can be stored for 7-14 days at -1.5 degrees to 0 degrees; chicken can be stored for 7-14 days at 0°C. 11 days.

6. How to thaw frozen meat

Perishable meat should be thawed quickly. When using air and water to thaw, the temperature should be as low as possible, with a maximum of no more than 20 degrees Celsius for the product, and the humidity should be as high as possible. When thawing, the contact surface between the meat and air and water should be as large as possible. The meat can be cut into thin slices to achieve the effect of thawing faster at a lower temperature. It is best to keep it in a semi-thawed state. After thawing, immediately store it in a space around 0 degrees Celsius.

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