(a) safety knowledge
1. Floor safety work
(1) Fire extinguishing equipment such as a fire extinguisher or dry powder extinguishing agent, and will be used;
(2) The use of power-on equipment must comply with operational requirements, and regular inspection and maintenance;
(3) Do not stack debris on the passageways, and the ground shall have no oil traces, water stains and vegetable juices;
(4) The waiter should remind the guests to pay attention to their own bags, handbags, suspicious persons should report to their superiors quickly;
(5) The waiter should pay attention to observing the guests' facial expressions and handle the sudden illness.
(6) Table chairs should be checked regularly.
2. Safe operation requirements
(1) Have a strong sense of safety and take preventive measures;
(2) Correct use of electrical appliances and gas stoves;
(3) There are proper protective measures, such as working gloves, cloaks and shoes;
(4) There are a series of emergency measures and require that every employee has mastery.
3. Precautions and protective measures in safety work
(1) Observe the subtle details and fail to calm down;
(2) Do not violate the prescribed method of operation;
(3) Fire caused by electrical appliances must not use foam fire extinguisher. Only use dry powder fire extinguisher or 1211 fire extinguisher;
(4) In the event of an electrical fire, do not attempt to use a hand-held power switch or cut the wire with scissors. Instead, use a wooden stick to pull the power switch off and use scissors to cut off one end of the wire;
(5) The fuel should be placed in the designated area and must be kept away from open flames or stoves;
(6) To deal with the injured, please do not abuse drugs or unsterilized cloth to wrap wounds. You should seek professional medical personnel to deal with them;
(7) Cleaning supplies and pharmaceutics should be strictly separated from edible seasoning food and marked with obvious signs;
(8) Electrical faults should be repaired by an electrician. Do not be smart and do your own repairs to prevent accidents.
(9) Forks, knives, and the like, be careful not to print fast when using, seal the knife edge, fork, or insert it on the knife holder when storing;
(10) Actively contact the Power Ministry, the Engineering Department, and the Security Department to regularly check the use of electrical appliances, minor repairs of interior decoration, and whether the fire extinguishing system or the fire extinguisher is in normal working condition;
(11) Use a meat mixer, a meat slicer, or a fryer, do not put in the hand to help start or push, and must cut off the power after use;
(12) Do not run or play in the dining room, kitchen or washing room to prevent accidents;
(13) Slow down the entrance and exit, and be careful about whether there is any object or object on the opposite side. When you open the window, you should first see whether there is debris on the window sill. Do not push the glass by hand, but push the window or window frame;
(14) Breaking glass or ceramic utensils, do not rub it by hand, use a broom to clean the scene;
(15) Do not exceed the maximum carrying capacity when transporting dishes or articles, especially when carrying in free hand, it is difficult to maintain balance;
(16) Gloves or towels must be used for transporting or taking overheated items;
(17) Cleaning of bowls and chopsticks should use detergent and gloves;
(18) Set up a "safety kit";
(19) Do not carry fire (such as cigarette) into the working area, especially warehouses and kitchens;
(20) There is water on the floor in the kitchen. Clean it up so as not to cause wrestling.
4. Deal with accidents
(1) Electric shock.
In the event of an electric shock, the electric shocker should be disconnected from the power supply as soon as possible. However, it must be noted that the rescuer must pay attention to his own safety. Use electric insulators such as sticks, bamboo poles, and dry ropes to open the switch or turn off the power switch. When the electric shocker is disconnected from the power supply. Afterwards, for those who are still awake, take a rest on the spot for one to two hours to reduce the burden on the heart, speed up recovery, and immediately notify the local medical institution or our clinic. For those who suffer severe respiratory arrest, medical personnel should be present. Artificial respiration is performed to resuscitate the heart and lungs without interruption until they enter the medical facility to perform second-aid treatment.
(2) sudden angina, syncope.
For heart patients, spicy foods or fluctuating emotions are likely to induce a series of heart attacks such as angina or syncope, or breathing difficulties. Don't move the patient's body before the emergency personnel arrives. You should let the patient lie still, be quiet, avoid watching patients, or talk about one another. This will make it difficult for the patient to calm down and make it difficult for the patient to get the oxygen he needs most.
(3) knife wounds.
The knife wounds are divided into cuts and cuts. Regardless of the degree, the amount of bleeding should not be considered lightly. Because the wounds can easily cause bacterial infections, all treatment equipment must be disinfected, at least the emergency is clean. of. Generally can be used compression hemostasis, with a gauze or a clean hand towel tied around the wound in order to reduce blood flow, banding can not be too loose, Ning production can not achieve the effect of reducing flow, too tight will lead to tissue necrosis. If the wound is not clean, rinse with cold water and then bandage the wound.
(b) Health knowledge
1. Environmental health
(1) The ground is clean and free from sundries, the tables and chairs are kept clean, the door and window glass are often scrubbed, and the walls are clean and comfortable.
(2) Waste water around the restaurant should be regularly removed. Bone slag should be promptly cleaned up. Do not put any cleaning utensils such as sundries, empty bottles, personal items, brooms, mops, rakes, etc. into the storage room.
(3) Toilets should be washed and cleaned frequently, so that the air is fresh, no smell, clean and bright.
(4) Restaurants, passages, and work areas must take effective measures to eliminate pests such as flies, rats and cockroaches.
2. Personal hygiene standards
(1) Fourth Qin: Wash hands and manicures frequently; diligently take a bath and wash; wash clothes and bedding frequently; change clothes.
(2) Wash hands before and after work.
(3) Regularly check the cell size.
(4) In addition to wearing overalls, kitchen staff should wear a sanitary cap.
3. Operating health standards,
(1) The rags used by the attendants should be cleaned every day, scalded with boiling water to reduce or kill bacteria, and tools such as trays should be kept clean.
(2) When working, do not cough, talk, sneeze, or spitting food or customers. Do not sip and smoke. Do not whisper, brush your teeth, scratch the scalp, yawn, or blow your nose.
(3) Use trays for utensils, meals, wine, and other food or population utensils.
(4) Any rotten and spoiled food is not sold.
(5) Care should be taken during the service process to find diners who are sick and have their utensils stored separately. Focus on disinfection.
(6) Do not grab the inlet end of the bowl or spoon.
4. Tableware hygiene standards
(1) No greasy, no water stains, no bacteria.
(2) Adhere to "scrape, wash, pass, and disinfect."
Scrape - Before dishwashing, scrape the leftovers and leftovers in the pan, bowl, and classify large and small cutlery and wash them separately to avoid damaging the cutlery.
Washing - Because the bowls are generally greasy, they need to be washed with hot water. The water can be alkali or detergent to greasy.
After - wash with clear water after washing.
Disinfection - Disinfection is carried out on cups, dishes, and all small utensils containing directly imported food and beverages.
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