厨房管理制度汇编.pdf

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1、1 2020 年 5 月 29 日 厨房管理制度汇编 文档仅供参考 2 2020 年 5 月 29 日 厨房管理制度 为了加强厨房管理,更好完善管理制度,特定厨房管理条例如下:一、所有员工必须按照酒店厨房规章制度统一着装,按时点到,不得迟到,早退,树立酒店厨房的良好形象。二、所有员工要发扬勤俭节约的精神,要做到节约一滴水,一度电,一个方便袋,一个小物品,还要加强回收菜品的存放处理,不准乱扔,乱放。三、所有员工必须注重个人卫生,不留长发,长指甲,勤洗手,洗澡,提高个人卫生素质。四、厨房内要保持清洁干净,每位员工的工作岗位严禁出现卫生死角,边工作边整理卫生,创造一个良好的工作环境。厨房管理制度。五

2、、保持工作衣整洁,不准脏;不准工作衣有掉扣、破烂、歪戴帽子;不准穿奇怪装。六、任何人员必须节约厨房物品,严禁浪费,发现乱丢,乱扔现象的,一律重罚。七、值班人员下班后要关闭所有水,电煤气阀门,不要出现漏水,浪费电源现象,煤气关紧消除隐患,如有发现以上现象,当班人员重罚 100 元。八、上班时应坚守工作岗位,不脱岗,不串岗,不准做与工作无文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:C

3、X8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2

4、K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10

5、HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B

6、7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1

7、ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10

8、R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8

9、文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 3 2020 年 5 月 29 日 关的事,如会客,看书报,下棋、打私人电话,不得带亲戚朋友到酒店公共场所玩耍、聊天、不得哼唱歌曲、小调。九、保持工作衣整洁,不准脏;不准工作衣有掉扣、破烂、歪戴帽子;不准穿奇怪装。十、所有员工要建立良好的友谊,做到相互尊重,不得背后批评造谣生事,侮辱漫骂,殴打她人,建立良好的酒店厨房个人形象。十一、菜品加工要做到高标准,精细化,盘盘上称,足斤足两,同样菜品要做到盘子统一,花样统一,

10、颜色统一,形状统一,不准缺斤少两,大小不均,最大程度精工细做,减少浪费,努力做到高标准,高技术的一流厨房出品。厨房管理制度。文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X

11、1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H

12、10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1

13、T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码

14、:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1

15、Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B1

16、0 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 4 2020 年 5 月 29

17、 日 厨房卫生管理制度 1、厨房烹调加工食物用过的废水必须及时排除。2、地面天花板、墙璧、门窗应坚固美观,所有孔、洞、缝、隙应予填实蜜封,并保持整洁,以免蟑螂、老鼠隐身躲藏或进出。3、定期清洗抽油烟设备。4、工作厨台,橱柜下内侧及厨房死角,应特别注意清扫,防止残留食物腐蚀。5、食物应在工作台上操作加工,并将生熟食物分开处理、刀、菜墩、抹布等必须保持请清洁、卫生。6、食物应保持新鲜、清洁、卫生、并于清洗后分类用塑料袋包紧、或装在盖容器内分别储放冷藏区或冷冻区、要确定做到勿将食物在生活常温中暴露大久。7、凡易腐败的食物,应储藏在 0 度以下冷藏容器内,熟的与生的食物分开储放,防止食物间串味。冷藏室

18、应配备脱臭剂。8、调味品应以适当容器装盛,使用后随即加盖,所有器皿及菜点均不得与地面或污垢接触。9、应备有密盖污物桶,潲水桶,潲水最好当夜倒除,不在厨房隔夜,如需要隔夜清除,则应用桶盖隔离,潲水桶四周应经常保持干净。10、员工工作时,工作衣帽应穿戴整洁,不得留长发、长指甲,文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R

19、6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文

20、档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX

21、8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K

22、4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 H

23、R8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7

24、N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 Z

25、V5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 5 2020 年 5 月 29 日 工作时避免让手接触或沾染成品食物与盛器,尽量利用夹子、勺子等工具取用。11、在厨房工作时,不得在工作域抽烟、咳嗽、吐、打喷嚏等要避开食物。12、厨房工作人员工作前、方便后应彻底洗手,保持双手的清浩。13、厨房清洁扫除工作应每日数次,至少二次清洁完毕,用具应集中处理,杀虫剂应与洗涤剂分开放置,并指定专人管理。14、不得在厨房内躺卧或住宿,亦不许随便悬挂衣物及放置鞋屐、或乱放杂物等。15、有传染病时,应在家中或医院治疗,停止一切厨房工作。文档编

26、码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y

27、1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B

28、10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8

29、D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5

30、X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5

31、H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U

32、1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 6 2020 年 5 月 29 日 厨房部卫生管理制度 一、个人卫生 1、厨房部员工坚持按时上、下班、坚守岗位;进入厨房必须做到工装鞋整洁。2、在工作时间内,当

33、班人员不能随意离开工作地点,更不能迟到早退。3、不准用勺子直接用口尝味,不抽烟操作。4、不得在厨房内躺卧,也不许随便悬挂衣服及放置鞋子,或乱放杂物等。5、在厨房工作时,不得在食物或食器的附近咳嗽、吐痰、打喷嚏。二、环境卫生 1、保持地面无油渍、无水迹、无卫生死角、无杂物。2、保持瓷砖清洁光亮,勤擦门窗。3、工作结束后调料加盖,工具、用具、工作台面、地面清理干净。4、下班前应将冰箱、炉灶、配菜台、保洁橱等清理干净。5、厨房、冰箱等设备损坏应及时报修。6、地面、天花板、墙壁门窗应坚固美观,所有孔洞缝隙应予填实密封,并保持整洁,以免蟑螂、老鼠隐身躲藏或出入。文档编码:CX8Y1Z2K4B10 HR8

34、D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5

35、X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5

36、H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U

37、1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编

38、码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y

39、1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B

40、10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 7 2020 年 5 月 29 日 7、垃圾桶和馊水桶身需基本保持干净、标识明确并加盖,按时清理。三、冰箱卫生 1、冰箱有专人管理,定期化霜。2、保持冰箱内外清洁,每日擦洗一次。3、每日检查冰箱内

41、食品质量,杜绝生熟混放,严禁叠盘,鱼类、肉类、蔬菜类,相对分开,减少串味,必要时应用保鲜膜。四、食品卫生 1、认真做好原料的检疫工作,变质、有毒、有害食品不切配、不烧煮。2、食物应保持新鲜、清洁、卫生,并于洗清后,分类以塑胶袋包紧,或装在有盖容器内,分别储放冰箱或冷冻室内,鱼肉类取用处理要迅速,以免反覆解冻而影响鲜度,要确实做到勿将食物暴露在生活常温太久。3、凡易腐败饮食物品,应贮藏摄氏零度以下冷藏容器内,熟的与生的食物分开贮放,防止食物气味在冰箱内扩散及吸收箱内气味,并备置脱臭剂或燃过的木炭放入冰箱,可吸净臭味。4、食品容器清洁、炊具做到刀具不锈、砧板不霉,加工台面干净,配菜盘与熟菜盘有明显

42、区别。5、食品充分加热,防止里生外熟,隔顿、隔夜、外购熟食要回烧后再供应。文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z

43、2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10

44、 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5

45、B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1

46、 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H1

47、0R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T

48、8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档仅供参考 8 2020 年 5 月 29 日 6、按政府有关规定,禁用不得销售的食品。7、

49、蔬菜不得有枯叶、霉斑、虫蛀、腐烂、如卫生不合格,要退回粗加工清洗。8、干货、炒货、海货、粉丝、调味品、罐头等,要妥善储藏,不得散放,落地。五、餐具卫生 1、切配器具要生熟分开,加工机械必须保持清洁。2、熟食、熟菜装盆、餐具不得缺口、破边,必须清洁,经消毒后,无水迹、油迹、灰迹、方能装盆出菜。3、不锈钢器具必须保持本色,不洁餐具退洗碗间重洗。六、切配卫生 1、切配上下必须保持清洁、卫生、整洁。2、砧板清洁卫生,用后竖放固定位置,每周清洗,定期消毒。3、不锈钢水斗内外必须保持清洁,光亮。4、遇有下水道不通或溢水要及时报修。七、炉灶卫生 1、灶台保持不锈钢本色,不得有油垢,市头结束后清洗干净。2、锅

50、具必须清洁,排放整齐。3、炉灶瓷砖清洁、无油腻,炉灶排风要定期清洗,不得有油垢。4、各种调料罐、缸必须清洁卫生并加盖。文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 ZV5H10R6U1T8文档编码:CX8Y1Z2K4B10 HR8D5B7N5X1 Z