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餐饮加盟店应加强哪些方面的卫生?
发布时间:2020-11-23   点击次数: 来源:http://www.guoxiaofu.com

客人来到一家餐饮店,他首先在意的是餐饮的卫生。客人对餐厅的卫生环境常常表现出异乎寻常的挑剔,并在心中留下强烈的印象。因此,卫生风险,是餐饮管理过程中不可忽视的一个问题。要想防患于未然,就必须先了解这些风险来自哪里。
When a guest comes to a restaurant, his first concern is the hygiene of the restaurant. The guests are often very picky about the sanitary environment of the restaurant and leave a strong impression in their hearts. Therefore, health risk is a problem that can not be ignored in the process of catering management. In order to prevent these risks, we must first understand where these risks come from.
餐饮加盟连锁经营中的卫生风险主要源自餐厅环境的卫生风险、食品饮料的卫生风险、服务用品、服务工具的卫生风险、服务员自身存在的卫生风险,对于这些风险的来源有了清除了解之后,我们就要做好防范了。
The hygiene risks in the chain operation of restaurants mainly come from the hygiene risks of restaurant environment, food and beverage, service supplies and service tools, and the health risks of waiters themselves. After we have cleared and understood the sources of these risks, we should take precautions.
餐饮加盟店应加强哪些方面的卫生?
What aspects of hygiene should be strengthened in catering franchise stores?
1、严格要求餐饮服务人员的个人卫生标准。服务员在服务过程中要随时保持手部的洁净,接触钞票后要洗手,接触脏餐具后要洗手;服务员的工装要干净,并注意仪表、仪容。
1. Strict requirements for personal hygiene standards of catering service personnel. The waiters should keep their hands clean at all times during the service, wash their hands after touching banknotes and dirty tableware; the working clothes of the waiters should be clean and pay attention to their appearance and appearance.
                                    小焖锅加盟
2、保证食品饮料安全卫生。加强采购管理,确保餐饮食材安全、健康;加强生产过程管理,确保厨房按照卫生规范加工食品;定期检查食品、饮料的质量和保质期,避免客人食用不合卫生标准的食品和饮料。
2. Ensure food and Beverage Safety and hygiene. Strengthen the purchasing management to ensure the safety and health of food materials; strengthen the management of production process to ensure that the kitchen processes food according to hygienic standards; regularly check the quality and shelf life of food and beverage to avoid guests eating food and drink that are not up to the hygienic standard.
3、保持餐厅环境卫生、洁净。经常保持加盟店换气、通风状态;地面清洁、无污物;餐台保持清洁卫生;餐具洁净并摆放整齐;工作台要定期或不定期清扫;做好防蟑螂、防苍蝇工作。
3. Keep the dining room clean and clean. Always keep the franchise store in a state of ventilation and ventilation; keep the floor clean and free of dirt; keep the dining table clean and tidy; clean and tidy the tableware; clean the working table regularly or irregularly; do a good job in preventing cockroaches and flies.
4、加强服务工具、用品的卫生管理。加盟店的餐具使用前必须清洗、消毒;客用香巾要清洗并严格消毒后再提供给客人使用;上菜或撤碟时要使用托盘,且托盘要保持洁净;提供给客人自行使用的调味品、佐料等必须装在有保护的容器内或分配器内;服务人员的手要尽量避免直接接触食品或客人的嘴接触的餐具部分。
4. Strengthen the hygienic management of service tools and supplies. The tableware of the franchise store must be cleaned and disinfected before use; the incense towel for guests should be cleaned and strictly disinfected before serving; the tray should be used when serving or removing dishes, and the tray should be kept clean; the condiments and condiments provided for the guests for their own use must be placed in protected containers or dispensers; the hands of service personnel should avoid direct contact with food or guests' mouth Part of tableware in contact.


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