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锅小福 · 公司新闻

小焖锅加盟应该注意哪些方面的卫生?
发布时间:2019-10-14   点击次数: 来源:http://www.guoxiaofu.com

  当客人来到餐厅时,他首先关心的是餐厅的卫生。客人经常对餐厅的卫生环境提出非同寻常的批评,并给他们留下深刻的印象。因此,健康风险是饮食管理过程中不可忽视的问题。为了在问题发生之前预防它们,您必须首先了解这些风险的来源。

  When the guest comes to the restaurant, his first concern is the hygiene of the restaurant. Guests often make unusual criticisms of the restaurant's hygienic environment and impress them deeply. Therefore, health risk is a problem that can not be ignored in the process of diet management. In order to prevent problems before they occur, you must first understand the source of these risks.
  连锁经营中的健康风险主要来自餐饮环境、餐饮、服务用品和工具的健康风险,以及服务员自身的健康风险。在消除这些风险的根源之后,我们必须采取预防措施。
  The health risks in chain operation mainly come from the health risks of catering environment, catering, service supplies and tools, as well as the health risks of waiters themselves. After eliminating the root causes of these risks, we must take preventive measures.
  小焖锅加盟应加强哪些健康措施?
  What health measures should catering franchisees strengthen?
  一。餐厅服务人员必须严格遵守个人卫生标准。在服务过程中,侍者应始终保持双手清洁。摸完钱后洗手。摸过脏盘子后洗手。服务员的工具要干净,注意仪表和外观。
  One. Restaurant attendants must strictly observe personal hygiene standards. During the service, the waiter should always keep his hands clean. Wash your hands after touching the money. Wash your hands after touching the dirty dishes. The waiter's tools should be clean. Pay attention to the appearance and appearance.
  2.确保食品饮料的安全卫生。加强采购管理,确保餐饮材料的安全卫生;加强生产过程管理,确保厨房加工食品符合卫生标准;定期检查食品饮料的质量和保质期,避免食用不符合卫生标准的食品饮料。
小焖锅加盟
  2. Ensure the safety and hygiene of food and beverage. Strengthen procurement management to ensure the safety and hygiene of catering materials; strengthen production process management to ensure that food processed in kitchen meets hygienic standards; regularly check the quality and shelf life of food and beverage to avoid eating food and beverage that does not meet hygienic standards.
  三。保持餐厅干净整洁。始终保持店内通风良好;地板清洁无尘;餐桌清洁干净;餐具干净整洁;工作台定期或不定期清洁;蟑螂、苍蝇应得到良好保护。
  Three. Keep the restaurant clean and tidy. Maintain good ventilation throughout the shop; clean and dust-free floor; clean and clean table; clean and tidy tableware; regular or irregular cleaning table; cockroaches and flies should be well protected.
  四。加强服务工具和用品的卫生管理。加盟店的餐具在使用前必须进行清洗消毒;香巾在提供给顾客前应进行清洗消毒;托盘在端菜或端菜时应使用托盘,托盘应保持清洁;调味品应提供给顾客自己。产品、调味品等必须用防护容器或分配器包装;服务人员应尽量避免直接接触顾客口中的食品或餐具。
  Four. Strengthen the hygienic management of service tools and supplies. Tableware in franchise stores must be cleaned and disinfected before use; towels should be cleaned and disinfected before they are provided to customers; pallets should be used when serving dishes or dishes; pallets should be kept clean; condiments should be provided to customers themselves. Products, condiments and other products must be packed in protective containers or distributors; service personnel should avoid direct contact with food or tableware in the mouth of customers.


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