卫生饮食制度

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卫生饮食制度

饮食卫生制度

卫生饮食制度

2. Hygiene regulations for food

（1）每季度要对饮食工作人员进行健康检查一次，发现患肠道传染病、肺结核和化脓性疾病的人，要暂时调离，痊愈后须经卫生部门复查同意，方可恢复做饮食工作。

(1) Catering staff should undergo a health check every season, and those found sick with intestinal infectious diseases, TB (tuberculosis) and/or suppurative diseases should leave their post for the time being, and only with the permission from health agencies concerned can they return to their original post after recovery

（2）厨房、食堂应有防蝇和洗手设备。

(2) Kitchens and canteens should have fly-guarding facility and hand-washing facility.

（3）实行分菜公筷、公勺制。食具每餐消毒，或用流水冲洗，自用、自保管。

(3) Dishes should be given to each individual with public chopsticks or spoons. Tableware should be disinfected before each meal or washed with running water, used and taken care of by the individual person.

（4）炊事人员工作前要洗手，工作时要穿工作服，配餐时要戴口罩。

(4) Kitchen staff should wash their hands before work, wear overalls during their work and wear mouthpieces when preparing the meal.

（5）不买、不吃腐烂变质的食物。剩饭、剩菜要妥善保管，吃前要充分。

(5) No putrefactive or deteriorated food should be purchased or eaten. Leftover food and dishes should be well preserved and fully heated before they are served.

（6）生熟食品分开存放，切生熟食物的刀、板要分开。

(6) Cooked and uncooked foods should be stored separately. Different knives and chopping boards should be used for cooked and uncooked foods and dishes.

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