Summer Cafeteria Management Safety Notice

Campus Cafeteria Managers:

Raw Material Storage Requirements

High summer temperatures and high humidity can lead to spoilage in food. To ensure food safety, the following storage requirements should be observed:

Prohibit excessive ingredients from being stored in the cafeteria and strive to minimize storage time.

2. Ingredients should be stored in a dry, well-ventilated, and pollution-free environment, avoiding contact with pests such as flies, rats, and cockroaches. (Each cafeteria must carry out pest control and rodent eradication work.)

3. Refrigerated foods should be stored in the refrigerator section and storage times should be clearly labeled on the packaging. Different types of food should be kept separate to prevent cross-contamination. (Meat and minced meat should be spread out in the fridge when delivered to the cafeteria.)

4. Waste should be cleared promptly to maintain a clean, dry, and odor-free environment.垃圾 should be disposed of accordingly.

2. Food Processing Requirements

In the cooking and processing of meals, the following requirements should be observed:

1. Food processing tools should be sanitized regularly, especially areas prone to bacterial growth like cutting boards and countertops. (During summer, both sides of the countertop should be washed to prevent bacteria from growing at the bottom.)

During the cooking process, staff must maintain hand hygiene and strive to minimize contact with food.

3. Strive to maintain organized, categorized placement during processing, particularly for salad preparation boards and knives, which must be dedicated to prevent cross-contamination.

3. Cafeteria Facilities Requirements

To ensure the safety of the cafeteria, the following measures are recommended:

The cafeteria must clean the drainpipes and underneath the stoves during the weekly deep cleaning to prevent unpleasant odors.

2. Ceiling fans or air conditioners should be thoroughly cleaned and inspected before use at the start of each season to ensure proper operation.

3. Appliances and exhaust ducts should be cleaned regularly (if canteens have not had their exhaust ducts cleaned this year, please report immediately to the company, who will arrange for a professional exhaust duct cleaning service to come and clean). This is to prevent oil buildup that could lead to fires.

The cafeteria must be equipped with fire extinguishers, fire blankets, and lids for pots. Additionally, staff should receive training on the use of fire extinguishers.

Safety in Production: The Alarm Bell Continues to Ring