2022年ca学校食堂从业人员卫生知识培训制度qr .pdf
从业人员健康检查制度一、食品生产人员每年必须进行健康检查,不得超期使用健康证明.二、新参加工作的从业人员,实习工,实习学生必须取得健康证明后上岗,杜绝先上岗后查体的事情发生.三、食品卫生管理人员负责组织本单位从业人员的健康检查工作,建立从业人员卫生档案,督促五病人员调离岗位,并对从业人健康状况进行日常监督管理.四、凡患有痢疾,伤寒,病毒性肝炎等消化道传染病以及其他有碍食品卫生疾病的,不得参加接触直接入口食品的生产经营.五、当观察到以下症状时,应规定暂停接触直接入口食品的工作或采取特殊的防护措施:腹泻;手外伤,烫伤;皮肤湿疹,长疖子;咽喉疼痛;耳,眼,鼻溢液;发热;呕吐.从业人员卫生知识培训制度一、食品生产人员必须接受食品卫生法律法规和食品卫生知识培训并经考核合格后,方可从事食品生产经营工作.二、认真制定培训计划,在卫生行政部门的指导下定期组织管理人员,从业人员参加食品卫生知识,职业道德和法律,法规的培训以及卫生操作技能培训.三、新参加工作的人员包括实习工,实习生必须经过培训,考试合格后方可上岗.四、培训方式以集中讲受与自学相结合,定期考核,不合格者离岗学习一周,待考试合格后再上岗.五、建立从业人员卫生知识培训档案,将培训时间,培训内容,考核结果记录归档,以备查验.食品用具设备清洗消毒制度一、车间内必须有用于工,器具和固定设备消毒的设施,并保持齐全有效,设施本身及使用过程中不得对食品产生不良影响.二、在工作前后及工作中必须按规定进行清洁,消毒(要有记录).所用的清洁消毒方法应有效又不影响食品的卫生.用化学方法进行消毒时,应检查消毒剂的配制记录及使用条件,连续使用的消毒剂,应定期检查其浓度.用热水消毒时,水温应达到 80以上.三、加工操作台,机械设备,工器具应经常清洗,不得有锈蚀,并保持清洁,经消毒处理后的设备,工器具,操作台必须再用饮用水彻底冲洗干净,除去残留物后方可接触产品.卫生制度一、工作人员应保持良好的个人卫生,勤洗澡,换衣,理发,不得留长指甲和涂指甲油;进入车间前应洗手消毒,在过脚池中浸脚,穿戴清洁的工作服和工作帽;车间内严禁存放个人生活用品和生产无关的杂物;严禁饮食,吸烟和随地吐痰.二、生产人员和进入车间的其他有关人员遇下列情况之一时必须洗手:1、开始工作之前；2、上厕所以后；3、处理被污染的原材料之后文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 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ZB5P1T8J9O14、从事与生产无关的其他活动之后；5、在从事操作期间也应勤洗手。三、工作人员(含新参加工作人员)必须持有有效健康证明后方可上岗操作;生产人员患有有碍食品的传染性疾病(痢疾,伤寒,病毒性肝炎,活动性肺结核,化脓性或渗出性皮肤病等),或手有外伤等情况,必须立即调离食品加工岗位.四、在工作前后及工作中必须按规定对加工操作台,机械设备,工器具进行清洁,消毒(要有记录).五、生产间和其它场所的废弃物,必须随时清除,并及时清理,废弃物存放的容器及场地应及时清洗消毒.六、车更衣室、间休息室等公共场所,应经常整理和清扫,必要时进行消毒,以保持其清洁.七、厨房,设备,排水系统,废物排放系统和其他设施,必须保持良好状态.在正常情况下每年至少进行一次全面检修.厨房应做到整洁,空气新鲜.无明显水汽,积水.八,每天工作结束后(或必要时),必须彻底清洗加工场地的地面,墙壁,排水沟,必要时进行消毒.卫生检查制度一、制定定期或不定期卫生检查计划,将全面检查与抽查,问查相结合,主要检查各项制度的贯彻落实情况.二、卫生管理人员负责各项卫生管理制度的落实,每天在操作加工文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 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ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1时段至少检查一次卫生,检查各岗是否有违反制度的情况,发现问题,及时指导改进,并做好卫生检查记录备查.三、各岗负责人应跟随检查,指导,严格从业人员卫生操作程序,逐步养成良好的个人卫生习惯和卫生操作习惯.四,单位卫生管理人员每周1-2 次全面现场检查,对发现的问题及时反馈,并提出限期改进意见,做好检查记录.五、检查中发现的同一类问题经两次提出仍未改进的,按严格有关规定处理.食品生产卫生管理制度一、生产场区周围保持清洁,无污染源.二、原材料要符合卫生要求,盛装原材料的容器要定期清洗,原材料与成品分开,材料库有防鼠,防虫设施.三、进入生产车间前必须洗手消毒,在过脚池中浸脚后方可进入车间.四、生产车间不得带入或存放个人生活用品,工作人员工作时不准吸烟,吃食物.五、生产车间有照明,通风,防尘,防蝇,防鼠设施;并设密闭垃圾容器,垃圾,杂物随时清理.六、进入车间后工作人员必须穿戴整洁的工作衣,裤,帽,工作服要定期清洗.七、生产人员(包括临时工)每年进行健康体检和知识培训,取得健康文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 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ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1证后方可上岗.八、生产设备,工具,容器在使用前彻底清洗消毒,用后要清洗.九、产品检验合格后要按品种,批次,分类存放,先进先出,产品要与地面,墙壁有一段距离.十、仓库有防鼠,防虫,防湿设施.小学2008、11文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 ZB5P1T8J9O1文档编码:CB9T9L8H6Q2 HY7S2I1P4Y5 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