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伙房生进熟出“一条龙”,是近年来我区部队在开展“两管五改”过程中,根据《食品卫生法》的要求提出来的。它的优点;布局合理,生熟分开,方便操作,避免交叉污染,符合卫生要求。一般设有准备间、主食间、副食间、面食间、洗切间、灶间、熟食间等。为了进一步搞好“一条龙”的伙房改造,结合部队实际,绘制了“一条龙”伙房平面布局示意图,供部队在伙房改造中参考。由于各单位伙房间数及房间大小不一,因此,在布局图中没有规定统一尺寸,以便伙房改造单位参照本图布局程序,结合实际,因地制宜,搞好伙房“一条龙”改造。主要设施配备 1.准备间:设放菜架,菜筐、秤等。 2.主食间:设主食品缸及缸盖,主食架(放整袋主食品及其空袋子)等。
Students into the room cooked into a “one-stop” in recent years, our district forces in carrying out “two tubes five changes” in the process, according to “Food Sanitation Law,” the request came. Its advantages; layout is reasonable, raw and cooked separately, easy to operate, to avoid cross-contamination, in line with health requirements. General preparation room, staple food room, non-staple food room, pasta room, wash cut between, kitchen, cooked food room. In order to further improve the “one-stop” kitchens transformation, combined with the actual unit, draw the “one-stop” plan of the layout of the room layout for the troops in the transformation of the reference. Due to the various units of the number of rooms and rooms of different sizes, therefore, in the layout does not provide a unified size, in order to facilitate the unit to transform units refer to the map layout procedures, combined with the actual situation, do a good job of the “one-stop” transformation. The main facilities are equipped 1. Preparation Room: set up shelves, vegetable baskets, scales and so on. 2. Between the staple food: set the main food cylinder and cylinder head, staple food shelves (main food bag and empty bag) and so on.