How Hotel Restaurants Can Prevent Summer Food Poisoning

Food storage.

1) Store raw meat and perishable foods below 4 degrees Celsius. Keep "cold food" normally cold (4°C or below) and "hot food" normally hot (63°C or above) at all times.

2) Store raw and cooked food separately.

3) Food should be placed on food racks at least half a metre above the ground.

4) Attention should be paid to storing food in the refrigerator:

a.Store food in an impermeable container and cover with plastic wrap or lid.

b.Don't store too much food.

c.Use shallow utensils to refrigerate cooked food.

d.Perishable food should not be stored for too long.

Personal hygiene. 1) Wear clean work clothes when working.

2) Hand wounds and abscesses should be covered with waterproof tape.

3) Wash your hands with water and soap before and after preparing food and after going to the toilet.

4) Avoid food when sneezing or coughing, cover your mouth and nose with a tissue, and wash your hands afterwards.

5) Don't smoke.

6) Do not touch cooked food with your hands.

The space has complete measures to prevent food poisoning, and there is time to take a look.

Keeping a new supply every day is the most straightforward, and of course there will be waste! Secondly, strengthen hygiene! Do a good job of embalming!