Health warehouse management system
01, kept clean and tidy in the canteen warehouse, so the ground clean, no debris, no water. Doors and no oil, no dust.
02, within a well-ventilated warehouse maintain no smell, good fire, theft, anti-poisoning, flies, dust, rodents, anti-moth, mildew and other work.
03, before all food storage must be strict inspection, do not meet the requirements of food hygiene standards in food storage can not do a good job after registration and acceptance, should indicate the name of the food storage food, procurement time, quantity and shelf life. Done on storage account, under the library account, consistent with the account book.
04, adhere to food and debris, raw and cooked, semi-finished products and stored separately. Unpackaged food and spices must be non-toxic, clean containers with stamped and marked name.
05, the food should be classified, sub frame, wall 20 cm from the ground (at least) storage, neatly, does not allow direct placed on the ground, and do not go beyond the shelf, so as not to accidentally hit the ground. After opening the bag requisitioned items should be wrapped, and the direction of unity.
06, when the food out of the library to check the sensory properties and shelf life of food to adhere to the FIFO principle, minimize storage time.
07, a day to check on the food inventory, sorting. Focus on checking whether the moldy food, spoilage, packaging for damage and shelf life has expired, etc., identify problems promptly report to the leadership, put forward opinions and timely treatment.
08, cafeteria warehouse store ban toxic, hazardous, flammable, explosive, chemical class items. Prohibits storing personal supplies or temporary storage of other non-food goods.
09, cafeteria storekeeper need to hold the health certificate for employment, maintain good personal hygiene, in accordance with the requirements of food hygiene practitioners, good personal hygiene. Do clean clothing, not in the cafeteria warehouse smoking.
