The supermarket summer fresh loss prevention specifications mainly include the following aspects:
1. Whether pasta such as glutinous rice balls, dumplings and other foods are stored in low-temperature refrigerators.
2. Whether dairy products such as fresh milk, cream, yogurt, etc. are stored in a fresh-keeping cabinet at 2-7°C.
3. Whether soy products such as fresh tofu and fried tofu are placed in the fresh-keeping cabinet, whether the fresh tofu is sold on the same day, and whether it is sold overnight.
4. Whether eggs, fresh eggs, preserved eggs, cooked food, etc. are packed with clean, dry and non-hygroscopic packaging materials, whether the packaging is too tight, whether there is circulating air inside, whether the arrangement of fresh eggs is neat, and whether the big head is upward.
5. Whether the eggs are handled with care during the handling process, and whether the packaged eggs are stored in the fresh-keeping cabinet.
6. Whether all kinds of food have developed a corresponding shelf life inspection record form, whether it is a complete record, and regularly inspected to avoid expired goods still being sold in the cabinet.
7. Whether the goods sold are weighed on an electronic scale after packaging.
8. In order to avoid customers from unpacking after weighing, whether the packaging is tight and tight.
9. Whether the packaged goods are labeled with a barcode, indicating the shelf life, production date, storage conditions, etc.
10. Whether to explain to the customer in a timely manner and point to the cashier to pay.
11. Whether the employees check whether the goods sold are expired, deteriorated, discolored, and smelled every 3 hours, and whether they are withdrawn and discharged in time after being found, and whether they stop selling.
12. Whether the items that cannot be sold are filled in the damage report form in time to report the loss.
13. Whether the items that cannot be sold are reprocessed or re-sold.
14. Whether the side dishes are reasonably matched, reasonably priced, clean and hygienic.
15. Whether the production staff is dressed neatly and neatly as required, and whether they have long nails.
16. Whether it operates according to the sales price, whether it raises or lowers the price without authorization.
17. Whether to organize the district and city in a timely manner, clean up the cleaning pool, thawing pool, water tank, sewer in time, ensure that there is no debris, peculiar smell or sediment, and keep it smooth at any time.
18. Whether there is fraud such as selling more and discounting less or selling more at a discount.
19. Whether the electronic meter (weighing) is regularly inspected, so as not to cause inconsistencies and cause customer complaints.
20. Whether the storage period of meat is:
Beef: -1, 5~0 °C, storage period of 35~38 days;
Veal: -1, 5~0°C, storage period is 7~21 days;
Mutton: -1~0°C, storage period is 7~14 days;
Pork: -1, 5~0 °C, storage period is 7~14 days;
Chicken: 0°C, storage period is 7~11 days;
21. Whether you should pay attention to the production changes of processed products at any time during the production process to ensure the quality of finished products.
22. Whether the production order is reasonably arranged to avoid excess and insufficiency.
23. Whether the personnel who are in direct contact with food raw materials and semi-finished products wear watches, rings, bracelets, necklaces and earrings, whether they are coated with nail polish and sprayed with perfume.
24. Whether the cooked food is stored separately
25. In summer or when the temperature is high, whether the brine food is soaked in boiling brine for 5 minutes every 2 hours.
26. Barbecue food should not be stored in the humidity air for a long time, whether it is placed in an incubator.
27. Whether the finished or semi-finished products of the instrument have sufficient effective shelf life.
28. Whether to keep the table goods plump, sufficient variety and rich content at any time.
29. Whether the vegetables and fruits after the damage report are crushed and then thrown into the designated garbage bin.
30. Whether the broken vegetables and fruits have reached the specified level (referring to the crushing to the end of the smallest diameter).
31. Whether the cooked food is broken and thrown into the designated garbage bin after the damage is reported.
Through the implementation of the above loss prevention norms, it can effectively reduce the loss of fresh food in supermarkets in summer, ensure food safety, and improve customer satisfaction.