Food safety management systems such as centralized dining information disclosure system in kindergartens usually need to include food pollution prevention measures, canteen safety operation fire prevention measures, injury prevention measures, disease prevention and control systems, employees' health examination systems, and kindergarten food sample retention management systems.

1. Measures to prevent food pollution

(1) Strictly implement the food hygiene law and the May 4th system of food hygiene, and do a good job in environmental and personal hygiene according to the requirements of post responsibility system.

(2) completely eliminate rats, cockroaches, flies and mosquitoes in kitchen warehouses and pantries.

(3) It is forbidden to purchase and process rotten, spoiled and moldy meat, milk, aquatic products, vegetables, fruits and other food raw materials, and live poultry are forbidden to enter the kitchen.

(4) Perishable foods should be refrigerated at low temperature, and most overnight foods should not be reused and should be discarded.

(5) Anyone suffering from dermatosis, suppurative trauma, upper respiratory inflammation, oral diseases or other infectious diseases should be prohibited from engaging in food processing and food supply.

(6) check the procurement and acceptance of good food to prevent toxic food from entering the kitchen to prevent food poisoning caused by eating by mistake or improper processing.

(7) Non-edible or indirect food items in the kitchen, such as alkali, baking soda, alum, decontamination powder, detergent, etc., should be stored separately, and it is forbidden to mix them with other items, especially food.

(8) Dramatic drugs (including pesticides) are prohibited from entering warehouses and kitchens.

(9) once an accident happens, the site should be kept in a proper state to prevent the parties from destroying suspicious food without authorization. food containers, semi-finished products or raw materials should be collected, and samples of patients' excrement or vomit should be sent to the health management department in time for inspection and disposal.

2. Safe operation, fire prevention and fire prevention measures of the canteen

(1) The equipment of the canteen should conform to the fire control regulations and need to be equipped with sufficient fire control equipment.

(2) Strengthen the management of fire sources. There should be special personnel in charge of oil stoves, gas stoves, electric heating equipment and power control cabinets, and all power supplies should be cut off before work.

(3) eliminate oil stains and dirt at any time, keep flammable items away from fire sources, and prohibit smoking in kitchens and warehouses.

(4) all employees must be trained in fire control knowledge, and all fire control facilities must be inspected regularly.

(5) All non-kitchen personnel are prohibited from entering the operation place.

III. Precautions against knife injuries, scalds, burns and mechanical injuries of canteen staff

(1) All equipment is guaranteed, and operators must strictly abide by the operating rules and safety systems.

(2) strengthen the management of tools, set up special tool cabinets and tool racks, assign special personnel to use them at work, and store them centrally after work.

(3) In the process of cooking and transporting food, the stove operators should avoid direct contact with high-temperature cookers and stoves. If necessary, they should wear gloves or use a cloth towel for heat insulation to prevent burns.

(4) If an employee is injured, he/she should be sent to the hospital for treatment immediately, and his/her family members should be informed that the injured person should not have any contact with food until the wound has healed.

iv. canteen, food hygiene management and disease prevention and control system

(1) Organize canteen staff to study the laws and regulations on food hygiene and safety and the spirit of documents on food hygiene and safety by governments and organs at all levels on a regular basis, organize staff to participate in health knowledge training organized by the health department, and continuously improve the hygiene awareness and legal awareness of canteen staff.

(2) according to the requirements of the health department, combined with the actual situation of the school canteen, prepare all functional rooms and complete relevant facilities, and assign the management and use of facilities to people, implement responsibilities and effectively play its role.

(3) The canteen staff must wear working caps, work clothes and work certificates, and they should be diligent in cutting their nails and washing their hands, not wearing rings and bracelets, not sneezing and coughing in front of food, and not smoking in food processing places.

(4) The responsible person of health in each health area, warehouse, processing operation room and hardware facilities shall organize relevant personnel to clean, wipe and clean up sundries in time.

(5) Strictly control the hygiene of purchasing and storing food. Put an end to purchasing rotten and other foods and vegetables that do not meet the hygiene requirements, and put an end to processing foods with rotten and other foods and raw materials that do not meet the hygiene requirements. Standardize the channels for purchasing meat, check the quarantine certificate of animal products of meat, and make necessary records at the same time, so that the arrival certificate is consistent.

(6) Wash tableware with a special pool; Disinfect tableware with a special disinfection cabinet; Store tableware in a special cleaning cabinet.

(7) standardize the facilities of the pantry and give full play to the functions of the pantry. Responsibility for cleaning and inspection of warehouses, facilities and environmental sanitation areas shall be assigned to people, so as to ensure timely cleaning without leaving dirt and dust.

(8) Roughing and finishing food shall be carried out in different places; The cleaning of meat and vegetarian food is carried out in separate pools; Raw and cooked foods are stored separately; Refrigeration and freezing facilities are operating normally. The frost in the refrigerator shall not exceed 5 mm. Ensure that the warehouse processing room is ventilated, free of rats, flies and dust.

(9) cooked food, especially meat dishes, must be fully heated.

(11) The canteen manager shall regularly check the hygiene of the canteen, handle the problems found on the spot and make records.

V. Health examination system for employees

(1) Employees in canteens must have good political and ideological qualities, good mental health and a strong sense of responsibility.

(2) Employees in canteens must have valid health certificates and hold relevant certificates. Employees in canteens must go to legal institutions for a physical examination once a year, and the physical examination meets the requirements, and the CDC will issue them with health certificates before they can engage in canteen work.

(3) once employees in the canteen suffer from infectious diseases (dysentery, typhoid fever, viral hepatitis, active pulmonary tuberculosis, suppurative skin diseases, etc.), they are not allowed to engage in food processing in the canteen.

(4) Employees should do four things in personal hygiene: wash their hands frequently, cut their nails frequently, take a bath and have a haircut frequently, and wash clothes frequently, and maintain good personal hygiene habits.

(5) Employees are not allowed to wear slippers, jewelry or personal hygiene.

VI. Kindergarten food sample retention management system

(1) Adhere to the sample retention for each meal. When distributing meals, the caterer must keep samples of every soup, dish and meal, and each sample should be no less than 111g.

put them into sample retention boxes and affix them, and indicate the sample retention period, product name, meal times and sample retention person. Store in a special refrigerator in time, and keep the temperature at about 5 degrees Celsius.

(2) The food samples must be kept for 48 hours before being dumped.

(3) Before sample retention, the containers used for food sample retention must be cleaned, disinfected and sterilized.

(4) The chef in the canteen must be responsible for the inspection of the food samples, and make a sample record of "the name of the dish, the number of meals, the date, and the sample holder" for inspection.