THEORETICAL
The "H" is a recognition given by the Ministry of Tourism and the Ministry of Health, those permanent establishments of food and drink (restaurants in general, hotel restaurants, cafes , etc.), who voluntarily apply and meet the hygiene standards that marks the NMX-F-605 NORMEX 2004.
is a registered trademark of the Secretariat of Tourism.
The "H" is 100% prevention, ensuring the warning of a contamination that could cause foodborne illness, this program provides a training program 80% of operational staff and 100% of staff in middle and high, this training is guided by an instructor registered with the field profile in medical-biological-chemical, and knowledge taught are structured under guidelines issued by group of experts.
The advice of the instructor is to provide the personnel working in fixed establishments of food and beverage request, a series of tips and techniques for cleaning, disinfecting, cleaning, storage, freezing, refrigeration, thawing, personal hygiene , etc.
This information is governed by a list verification must be met by 90% satisfaction and that includes the following points:
food
· Reception
• Management • Storage of chemicals
· Cooling and freezing Cooking
· Area • Preparation of food
· Area
service • Water and Ice
· Services medical staff • Management Waste
• Control of pests
· Personal
is a registered trademark of the Secretariat of Tourism.
The "H" is 100% prevention, ensuring the warning of a contamination that could cause foodborne illness, this program provides a training program 80% of operational staff and 100% of staff in middle and high, this training is guided by an instructor registered with the field profile in medical-biological-chemical, and knowledge taught are structured under guidelines issued by group of experts.
The advice of the instructor is to provide the personnel working in fixed establishments of food and beverage request, a series of tips and techniques for cleaning, disinfecting, cleaning, storage, freezing, refrigeration, thawing, personal hygiene , etc.
This information is governed by a list verification must be met by 90% satisfaction and that includes the following points:
food
· Reception
• Management • Storage of chemicals
· Cooling and freezing Cooking
· Area • Preparation of food
· Area
service • Water and Ice
· Services medical staff • Management Waste
• Control of pests
· Personal
.
Bar FOOD ENTERTAINMENT
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-lighting has to verify the state of commodities.
-Spots or shielded light sources.
full-scale, clean and free of oxidation at the contact with food. Disinfected before and after use.
-food containers clean and wholesome, free of breaks, dents, no signs of insects or foreign material with an expiration date or best before force.
-thermometers for measuring internal food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-delivery of products is planned in advance and immediately inspected according to the organoleptic characteristics set forth in subsection 5.8.
-check temperatures for each product (keep records): Refrigerate up to 4 ° C or lower / Frozen at -18 ° C or lower.
"No food or food containers placed on the floor.
-area provider of vehicle that is in contact with food are kept clean.
-frozen foods are no signs of thawing and refreezing.
-perishable goods received icing, are not in direct contact with ice.
STORAGE
-Floors, walls and ceilings are easy to clean and in good condition.
in good -Strainers state and not stagnation. No odors.
-lighting has to verify the state of commodities.
-Spots or shielded light sources.
-No raw materials, food or containers placed on the floor.
-Shelves inert surface, clean and in good condition.
-FIFO procedure applies. (Food dated and identified).
-Containers and inert surface clean containers in good condition, covered and in order.
-Cans without bulges, dents or corrosion.
-free foods or signs of pest presence or molds.
rejected -foods are labeled and separate from other foods, for which purpose a specific area and identified.
MANAGEMENT OF CHEMICALS
-area clean and dry.
-Pesticides identified in their original containers and stored under lock and key.
-Storage of cleaning products, disinfectants and other chemicals in a limited area properly identified and separated from any area handling or storage of food.
-unique chemicals in containers, labeled and sealed.
-Strict control on the distribution and use of them.
-display toxicity, employment and actions on contact or ingestion.
Show
-safety data sheets and technical.
COOLING (REFRIGERATOR)
-internal food temperature up to 4 ° C
-safety data sheets and technical.
COOLING (REFRIGERATOR)
-internal food temperature up to 4 ° C
-thermometers to measure food temperatures are adjusted every day, when fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-Team clean and in good condition. (Gates, packaging, racks and components).
-Food containers intact, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the refrigerator.
-Records of internal temperatures of food.
-temperature records from the unit.
REFRIGERATION (Refrigeration Chambers)
-internal food temperature maximum at 4 ° C.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
He cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Spots or shielded light sources.
-Puertas, packaging, racks and components in good condition.
-Puertas, packaging, racks and components clean.
-FIFO procedure applies. (Food dated and identified).
-Food containers upright, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
"No food or containers placed directly on the floor.
-Raw Food placed in the bottom or separately.
-In case of rejected food product should be clearly marked as such and separate from other foods, may have to do a specific area, eliminated as soon as possible.
-Records of internal temperatures of food.
-temperature records from the unit.
FREEZING (FREEZER)
-food temperatures at -18 ° C or lower.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-clean equipment in good condition.
-Food containers upright, clean, closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the freezer.
-From a chest freezer: Order food and accommodation
-records food temperatures.
-temperature records from the unit.
FREEZING (CAMERAS FREEZING)
-food temperatures at -18 ° C or lower.
-thermometers to measure food temperatures are adjusted every day, when they fall or when temperature changes abruptly.
-operation is verified.
-cleaned and disinfected before use.
-Thermometer drive clean, visible, working and in good condition.
-No food or containers placed directly on the floor.
Food -intact vessels, clean closed, according to regulatory appendix. There are different types of food stored in the same container.
-FIFO procedure applies. (Food dated and identified).
-Raw Food placed in the bottom of the freezer or separate.
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Spots or shielded light sources.
-Puertas, packaging, racks and components in good condition.
-Puertas, packaging, racks and components clean.
rejected -foods are labeled and separate from other foods, may have to do a specific area and identified.
-records food temperatures.
-temperature records from the unit.
KITCHEN AREA
-Floors, walls and ceilings are easy to clean and in good condition.
-Strainers in good condition and stagnation. No odors.
-Lights and sources light protection.
-contact surfaces of food such as blenders, slicers, processors, mixers, peelers, grinders, washed and disinfected after use. Are disassembled, cleaned and disinfected at least every 24 hours or at the end of each day.
-Stoves, ovens, grills, salamanders, fryers, kettles, steamers, hot plates, etc., Clean all parts, no grime and in good condition.
-Bells and / or fans without filth and in good condition.
-In case of having air conditioning systems or pipes in high-be free Drip.
-has ventilation that prevents excess heat and steam condensation. If it is natural, with mesh protection.
-exclusive facilities for washing, cleaning.
"The food preparation area has at least one station exclusively for hand washing. It is equipped with liquid antibacterial soap, toothbrush sanitizer solution, disposable towels or air dryer automatic stop. If using paper towels with a trash bag plastic with any device or action to avoid direct contact of hands with the trash.
-utensils are used only inert surface.
-tables knives and utensils are washed and disinfected after use.
exclusive -Use rags for cleaning tables and work surfaces.
-rags used in the food preparation area is washed and disinfected after use.
-service carts, shelves, drawers and shelves clean and in good condition.
-Store utensils in a specific area and clean.
-cleaned and disinfected before and benches after use. In continuous processes do not exceed two hours.
Lavan and sanitized utensils.
-The temperatures of the ware washing machine are specified by the manufacturer and / or chemical supplier.
-rinse utensils before placing the machine.
-load of tools is appropriate to the capacity of the machine.
"The garbage cans have a plastic bag and are covered when not in continuous use.
"They do the cleaning under the program established.
FOOD PREPARATION
-plant foods are washed individually or in small bunches with clean water, sponge or brush (if necessary), soap or detergent, rinsed with water and disinfected.
"is planned in advance to thaw foods by:
refrigeration, microwave oven, immediately following the cooking of food. As part of the cooking process. In exceptional cases thawed water jet, with a maximum temperature of 20 ° C to avoid deadlocks.
"Do not serve fish, shellfish, or raw meat. In the case of establishments where food is served raw, or raw eggs specified in the letter or menu that the dish is served under consideration by the diner and the risk involved
minimum cooking temperatures:
Swine ground beef at 69 ° C for 15 seconds minimum
stuffed birds or meat at 74 ° C for 15 seconds minimum
The rest of the food above 63 ° C for 15 seconds minimum.
-Food is quickly reheated to a minimum internal temperature of 74 ° C for 15 seconds minimum.
-The foods that are not going to serve immediately undergo a rapid cooling process, up to 4 hours.
-thawed foods not re-freeze.
-tools are used to minimize direct hand contact with food, such as scoops, tongs, forks, etc.
-staff wash hands before handling food, clean dishes and after any situation involving pollution.
-If gloves are required washing hands before putting them on. These are disposable and are changed after each interruption.
SERVICE AREA
-Food and ready to be served cold buffet at a maximum temperature of 7 ° C or lower.
-ready to serve hot food and buffet at a minimum temperature of 60 ° C.
-prepared foods and ready to be served are completed before starting the service.
-service utensils are not touched by the party who comes into contact with food or the mouth of the diner.
-packaged food in individual portion meet the manufacturer's instructions conservation, and once used are discarded.
-clean tablecloths and napkins.
-Area and stations clean and working.
-vehicle area in contact with food is clean.
-food ready to serve, are transported in closed containers or disposable containers.
-prepared foods that are transported, not exposed to the danger zone temperature for more than two hours.
WATER AND ICE
-Water with a range of 0.2 to 1.5 mg / L (ppm) chlorine residual or microbiological analysis at least once a month.
-records of drinking water.
-drinking ice made from purified water and / or drinking.
He has records of water treatment equipment maintenance and / or purification of water and ice machine.
-ice tank is clean.
exclusive ice-utensils, clean and disinfected.
EMPLOYEE HEALTH SERVICES
- Cleanroom, has with:
running water basin
Antibacterial Liquid Soap Paper towels or air dryer
trash can fitted with a plastic bag and rocker cover, pedal or other device or action to avoid contamination.
- The toilet features: Water supply
toilet paper trash can fitted with a plastic bag and rocker cover, pedal or other device or action to avoid contamination.
- has lockers or a specific area for placing personal items.
WASTE MANAGEMENT
-General Area separate clean waste food area. Clean containers in good condition with cover. (With plastic bag as appropriate).
He avoids the accumulation of garbage in the areas of food handling. The deposits are washed and sanitized at the end of the day.
PEST CONTROL
- no pests,
- You have hired a professional service for pest control by providing: health
federal license issued by the appropriate authority
product safety sheets used
pest control program
records and reports that cover service during last ls three months
valid service contract
- no bait traps and ultraviolet lamps to attract electric shock in the food handling area. PERSONAL
-neat appearance.
-Uniform clean and complete.
-cap completely covered with hair, red or turban.
"Clean hands, nails trimmed and without enamel.
"The staff concerned with respiratory infections, gastrointestinal or skin, is not working in the area of \u200b\u200bfood preparation and service.
-staff does not use jewelry (watch, bracelets, rings, earrings, etc..), Or other ornamental object on the face, ears, neck, hands or arms.
-represented in the staff training provided by an instructor with current registration with the SECTUR.
-staff does not smoke, eat, chew or drink in food prep area.
BAR-Area
clean.
-Use ladle and / or cleaned and disinfected tweezers to serve ice.
"Not cool bottles in the ice with the drinks being prepared.
-Lavan and blenders and mixers disinfected after use. At the end of the day come apart for washing and sanitizing.
"The people have the facilities to wash and disinfect their hands.
where the establishment is subject to these standards and keep them, the Ministry of Tourism presented the award "H," which is valid for one year.
There are currently more than 1,500 establishments that have been awarded the "H".
There are currently more than 1,500 establishments that have been awarded the "H".
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