食堂制度規(guī)范大全

1、開發(fā)區(qū)校區(qū)飲服中心1目錄1、食品安全突發(fā)事件應(yīng)急預(yù)案..............................................................32、餐飲服務(wù)食品安全承諾書..................................................................53、中心主任職責(zé)...........................................

2、...........................................64、管理員職責(zé)..........................................................................................75、食堂經(jīng)理職責(zé)......................................................................

3、................86、食品加工經(jīng)營(yíng)場(chǎng)所及設(shè)施清潔、消毒管理制度..............................97、飲食中心管理工作流程....................................................................118、餐廳衛(wèi)生管理制度..........................................................

4、..................119、餐飲單位衛(wèi)生管理制度....................................................................1210、食堂衛(wèi)生崗位責(zé)任..........................................................................1311、食品留樣衛(wèi)生和管理制度.................

5、.............................................1412、衛(wèi)生檢查制度..................................................................................1513、成品配餐的衛(wèi)生管理制度..............................................................1514

6、、食品安全制作規(guī)則..........................................................................1615、WHO食品安全規(guī)則.......................................................................1716、“五常法”、“六T管理法”..................................

7、....................1817、食堂衛(wèi)生“五四”制......................................................................1818、六“T”法管理制度........................................................................1919、食品初加工衛(wèi)生管理制度..............

8、................................................2120、食品運(yùn)輸?shù)男l(wèi)生管理制度..............................................................2221、粗加工管理制度..............................................................................22開發(fā)

9、區(qū)校區(qū)飲服中心345、食堂處罰制度..................................................................................4546、有害昆蟲與鼠類的消殺與控制制度..............................................5047、餐廚廢棄物處置管理制度.......................................

10、.......................5149、切壓面機(jī)操作規(guī)程..........................................................................5250、電蒸柜操作規(guī)程..............................................................................5351、電烤箱操作規(guī)程........

11、......................................................................5452、電烙爐操作規(guī)程..............................................................................5553、絞餡機(jī)操作規(guī)程................................................

12、..............................5554、土豆去皮機(jī)操作規(guī)程......................................................................5655、切菜機(jī)操作規(guī)程..............................................................................5656、絞肉機(jī)操作規(guī)程....

13、..........................................................................5757、一次性手套使用規(guī)則......................................................................5758、紫外燈消毒操作程序................................................

14、......................5759、食具洗滌消毒操作程序..................................................................5860、區(qū)域清潔工作程序..........................................................................5961、涼拌菜加工衛(wèi)生操作規(guī)程..............

15、................................................6062、粗加工及切配操作規(guī)程及要求......................................................6163、烹調(diào)加工操作規(guī)程及要求..............................................................6264、現(xiàn)榨果蔬汁及水果拼盤制作操作規(guī)程及