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Anonymous users2024-01-231. Before receiving the goods in the warehouse, do a good job in the inspection and acceptance of the food quantity, quality certificate or quarantine certificate. Rot.
Rotten, moldy, insect-like, toxic, adulterated, and stale food, without a health license.
The food provided by the producer and the operator and the food that has not been certified shall not be inspected and stored in the warehouse. 2、
Food and raw materials in and out of the warehouse to do a good job of registration (ledger and electronic account).
Inspection, do regular cleaning, disinfection,
Ventilation should be kept clean at all times to avoid contamination of food by dust and foreign matter. Acceptance and registration of various food raw materials and semi-finished products entering the warehouse;
When the food is out of the warehouse, the sensory properties and shelf life should be checked, and the food should be insisted on first.
The first-in, first-out principle minimizes the storage time.
3. Check and sort out the stock food every day. Focus on inspecting whether the food is mildew, spoiled, and packaged.
Whether the installation is damaged or whether the shelf life expires, etc., if the problem is found, it should be reported to the leader in time and put forward the intention to deal with it.
See, deal with it in a timely manner. At the end of each month, the food, raw materials, and semi-finished products in the warehouse are inventoried, and the next one is sorted out.
The list of items that are about to expire within the month (name, quantity, specification, warehousing date, expiration date) is handed over to the kitchen.
The head chef is used by the kitchen according to the actual needs to avoid waste caused by the expiration of items for a long time.
4. The food warehouse must be hygienic, tidy, neat and dedicated, and the food and sundries must be strictly separated.
Non-staple foods are stored separately.
Food and non-food products should not be mixed.
Food is divided into shelves, partition walls, and neat off the ground according to categories and varieties.
Placed, all kinds of food are clearly marked, bulk food and raw material storage containers are capped and sealed.
5. The ground in the warehouse is smooth and hardened, and good ventilation is maintained to avoid direct sunlight and maintain the required temperature.
and humidity. It is necessary to clean the warehouse regularly, keep the warehouse and shelves clean and hygienic, and frequently open windows or use mechanical ventilation.
Prepare ventilation, keep dry, and do a good job of fire prevention, anti-theft, anti-poisoning, anti-fly, dust-proof, anti-rodent, anti-insect and anti-moth.
mildew and other work.
6. It is forbidden to store toxic, harmful, flammable, explosive and chemical substances in the warehouse. It is forbidden to store it for personal use.
or temporary storage of other non-food goods.
7. Strengthen the management of warehousing personnel. Non-warehouse managers are not allowed to enter the warehouse without permission.
Attached is a health system for food procurement and acceptance.
and the raw material procurement certification system. Use your phone to write it down, a notepad.
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Anonymous users2024-01-22You can use your phone's sticky notes or memos!
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