Leading comrades:
Today, the Health Bureau and the Food Safety Supervision and Coordination Office of the District Government jointly held the "Award and Commendation Conference for Quantified and Classified Management of Food Hygiene Supervision in Our District". Here, I would like to extend a warm welcome to all the leaders and comrades who came to attend the meeting!
Entrusted by the District Health Bureau, we now report on the quantitative classification management of food hygiene supervision in XX years in our district as follows:
First, the full implementation of quantitative and hierarchical management of food hygiene supervision is an important measure and an inevitable way to implement the "food safety project".
At present, food hygiene and safety has become a hot issue of social concern. Food safety is related to people's health and life safety, to economic development and social order stability, and to the image of the government and the country. While continuing to crack down on illegal and criminal activities such as manufacturing and selling fake and shoddy food, and rectifying and standardizing the market economic order, according to the requirements of "Food and Drug Safety Project" in the State Council, the Ministry of Health put forward an important measure to carry out quantitative and hierarchical management of food hygiene supervision in XX.
The overall goal of quantitative classification management of food hygiene supervision is to rationally allocate health human resources, scientifically supervise and manage, improve the level and efficiency of food hygiene supervision, encourage enterprises to be honest and self-disciplined, and strengthen their own management, thus improving the overall level of food hygiene.
Practice has also proved that the improvement of the overall level of food hygiene requires the legal supervision of government departments, the efforts of food producers and operators, and the informed choice of consumers. Among them, the self-discipline of food producers and operators is the most important, so it is required to establish a food hygiene supervision and management model to meet the requirements of the new situation of market economy development. Through the risk analysis and credit rating of enterprises, an incentive mechanism is formed to mobilize the enthusiasm of enterprises to the maximum extent, and promote enterprises to increase investment in hardware measures and strengthen their own management capacity building. Through the implementation of the quantitative classification management system of food hygiene supervision, the food hygiene supervision will be transformed from simple qualitative management to quantitative dynamic management, from sampling inspection of final products to the whole process management of food production, and from simple administrative supervision to the mode of paying equal attention to supervision, technical guidance and technical services. In the external form of quantitative and hierarchical management, A, B, C and D marks are awarded to inform consumers, forming an effective restraint mechanism.
The implementation of quantitative classification management of food hygiene supervision conforms to China's national conditions, embodies the concept of governing for the people and people-oriented, and embodies the concept and system renewal of supervision mode and supervision operation mechanism.
Two, organize the implementation of quantitative classification management of food hygiene supervision
In order to conscientiously implement the Notice of the Ministry of Health on the Full Implementation of the Quantitative and Classified Management System of Food Hygiene Supervision, according to the requirements of the Implementation Plan of Quantitative and Classified Management of Food Hygiene Supervision in Beijing, our district began to organize the implementation from mid-February of XX. After five stages: publicity, theoretical training, on-site guidance, declaration and review, and awarding the license, the main practices and experiences are as follows:
1, leaders' attention is the guarantee to do a good job in quantitative and hierarchical management of food hygiene supervision.
In order to do a good job in the quantitative classification management of food hygiene supervision in our district, the District Health Bureau listed this work as the focus of this year's health work, and formulated the Implementation Plan of Quantitative Classification Management of Food Hygiene Supervision according to the Implementation Plan of Beijing Food Hygiene Supervision. The "Leading Group for Quantitative and Graded Management of Food Hygiene Supervision in Our District" was established with the Director in charge of the Health Bureau as the leader, and the District Health Supervision Office also established the "Acceptance Group for Quantitative and Graded Management of Food Hygiene Supervision in Our District", which was composed of the Director and the Assistant Director. According to the different characteristics of food production and operation enterprises in our region, this work has been comprehensively planned, specifically deployed and arranged, and the specific tasks, implementation methods, time flow and operation steps have been divided in detail.
After the establishment of the food safety supervision and coordination office of the district government, the work done by the district health bureau as a member unit was included in the food safety work plan of the whole region and was highly valued. The Health Bureau is required to carefully organize and ensure the actual effect, and the District Industrial and Commercial Branch and the District Education Commission should work closely together to complete it. District Ivy Association will integrate health creation and quantitative classification management for coordinated development.
According to the actual situation in our district, the District Health Bureau has determined that the focus of quantitative classification management of food hygiene supervision this year is colleges and universities, primary and secondary schools, kindergarten canteens and restaurants, hotels, restaurants and guest houses equivalent to more than two levels. During the work, Deng Xiaohong, deputy director of the Municipal Health Bureau, and the district head in charge of the district government visited the advanced units of quantitative and hierarchical management successively, and fully affirmed the work.
The quantitative and hierarchical management of food hygiene supervision in our district has been highly valued by the leaders from the beginning, with clear objectives, clear tasks, meticulous division of labor, close links and rigorous procedures.
2. Publicity of laws and regulations is the basis of quantitative and graded management of food hygiene supervision.
In order to do a good job in the quantitative and graded management of food hygiene supervision in our district, the District Health Supervision Institute specially compiled 20,000 copies of the Special Issue of Quantitative and Graded Management of Food Hygiene Supervision, which was distributed to management counterparts in mid-February. We also use our cable TV and other news media to widely publicize and mobilize the society and food production and operation enterprises in the form of news and subtitles, so that the masses and food production and operation enterprises can evaluate and implement the four credit ratings of A, B, C and D implemented by catering units. While advocating consumers' informed choice, it mobilized the enthusiasm of food production and business units to strive for A-level units of food hygiene, urged enterprises to actively improve their own hygiene management and improve their integrity level, and created a good atmosphere for our district to actively carry out quantitative grading management of food hygiene.
3. Strengthening training is the premise of quantitative classification management of food hygiene supervision.
Training for supervisors:
On February 6th, according to the working principles of full implementation, earnest implementation, in-place implementation and centralized training, the District Health Bureau conducted the first professional knowledge training for all supervisors on quantitative grading management of food hygiene supervision, and 90 health supervisors received the training for all employees on quantitative grading management of food safety and hygiene supervision. On February 10, all health supervisors were tested on the quantitative grading management content of food hygiene supervision.
At the training meeting, the director-in-charge of the District Health Bureau made a mobilization report, and the director-in-charge gave a thorough analysis and a serious explanation of the Implementation Measures for Quantitative and Graded Management of Food Hygiene Supervision in Beijing Catering Industry. Through theoretical study, the theoretical level of supervisors has been further improved, and they have a further understanding of the quantitative and hierarchical management of food hygiene supervision in catering industry.
In the progress of the work, our bureau has successively selected business backbones to participate in the technical training of haccp internal auditors, laying a foundation for guiding grassroots work.
Training of supervision units:
From February 9th to April 7th, a 15 training course on quantitative hierarchical management was held within two months. * * * The person in charge of sanitation of catering units and collective canteens in the whole region 1 158, accounting for about 42% of the total number of catering units in the whole region.
At the training meeting, the purpose, significance, specific working methods, development forms, application procedures, evaluation criteria, time schedule and the current situation of food hygiene in our district were explained in detail, and the questions raised by catering industry households such as hardware, application level and procedures were answered on the spot. According to the different characteristics of different units, analyze them one by one and put forward constructive declaration opinions and suggestions. In the 15 training course, due to proper publicity and specific guidance, catering industry households are very clear about the quantitative and hierarchical management of food hygiene supervision, and everyone can declare according to their own situation.
At the overall mobilization training meeting, 5 18 catering households declared Grade A, 62/kloc-0 catering households declared Grade B, 3 catering households declared Grade C, but did not declare Grade D catering households. In addition, there are 16 catering units in our district that have declared aa level.
The recognition and active participation of catering units and collective canteens in carrying out quantitative classification management of food hygiene supervision encouraged and educated the district health supervision departments and enhanced their work confidence.
The catering industry has put forward the slogan of "active participation, go all out, dare to be the first and be determined to win". Schools and kindergartens put forward that "food hygiene and safety should always be the top priority of management, win the trust of society and serve parents;" Take health as the most precious wealth for children, so that students and children can eat well, eat well, eat healthy and eat science, in order to eat healthily. "
In addition, since aa-level and A-level units will mainly implement their own management in the future, health administrators will play a decisive role in this work and must have advanced and preventive food safety management concepts. Therefore, our bureau suggests that health managers participate in the training of haccp internal auditors and introduce the internationally advanced haccp system concept into quantitative grading management. Moody's, an international authoritative organization in the field of haccp certification, held training courses for health administrators and haccp internal auditors, which provided a good opportunity for health administrators in catering industry to learn haccp management system knowledge.
4. Guidance in place is the basis of quantitative classification management of food hygiene supervision.
Quantitative and hierarchical management is a scientific management system based on years of work practice. It is different from the previous activities of striving for Excellence, but has strict evaluation criteria. While strictly emphasizing the configuration of hardware facilities, more attention should be paid to the establishment and implementation of Good Hygienic Standard Operating Procedures (ssop), which is extended to the system management theory of hazard analysis and critical control points (haccp). In accordance with the principle of "from point to area, it is easy before it is difficult", the District Health Bureau has successively selected hotels, large and medium-sized hotels, unit canteens, primary and secondary schools and kindergartens with different conditions as pilots, each with its own emphasis, and carried out its work according to local conditions.
The leaders of most catering units, schools and kindergartens attach great importance to quantitative classification management, organize special meetings attended by managers and heads of various departments, adjust health management organizations, set up special working groups for quantitative classification management, and implement the responsibilities to people. All departments in the unit cooperate with each other to carry out quantitative and hierarchical management training for all employees, so that they can realize the purpose, significance and importance of this work. Conduct self-examination and self-assessment according to the quantitative classification management standards, find out the shortcomings and immediately rectify them, establish and improve various health systems and self-examination systems suitable for their own characteristics, and implement all the work in detail. Each unit improves the management level by training employees; Through the decoration and acquisition of hardware facilities, the requirements and standards of quantitative scoring work are achieved; Allocate special funds to vigorously support the quantitative classification declaration of catering.
The district health bureau has strengthened its guidance. The hardware facilities are basically in place, mainly guiding enterprises to formulate "work station documents", and implementing management work from procurement to food processing, from food sales to surplus food treatment, from tableware disinfection to warehouse management, from rodent control and cockroach control to post-meal garbage disposal.
For the hardware facilities are not in place or the layout is difficult to adjust, it is mainly to guide enterprises to actively raise funds from the perspective of food safety, intensify special rectification, acquire necessary equipment, and rationally arrange the process from birth to maturity as far as possible when conditions permit.
In the same unit, the competent leader and the person in charge of the enterprise made repeated on-the-spot visits and put forward the revised plan. Until the implementation of the project, the * * * understanding and active efforts formed by the supervision institutions and the supervised units in the quantitative and hierarchical management of food hygiene supervision are unprecedented.
5. Fair, open and just evaluation is the key to do a good job in quantitative and hierarchical management of food hygiene supervision.
The quantitative classification management of food hygiene supervision is related to the immediate interests and career development of catering households, and to a series of work such as standardizing the catering industry, purifying the catering industry and protecting consumers' physical and mental health. Adhering to the principles of fairness, justice, openness and transparency can not only fully mobilize the consciousness of honesty, self-discipline and law-abiding, but also make the quantitative classification management of food hygiene supervision more scientific, standardized, effective, solid and long-lasting, and make it easier for consumers to make their own consumption choices in an informed situation.
In the review and acceptance stage, the acceptance group of quantitative grading management of food hygiene supervision in our district adheres to a standard, namely, the quantitative grading scale of food hygiene supervision in Beijing catering industry; Branch acceptance, bureau acceptance assessment twice, insist on not going through the motions. After two evaluations, the credit rating of the inspected unit is determined according to the comprehensive average score.
After strict evaluation, there are 2 aa-level units and 36 A-level units in our district, including 6 schools and kindergartens/KLOC-0, accounting for 44%; 2 10 B unit; * * * There are 248 restaurants, accounting for 8.9% of the catering enterprises and collective canteens in the region. Publicize the evaluation unit through the news media and websites in the whole region, and recommend to participate in the upcoming commendation meeting of quantitative grading management of food hygiene supervision in Beijing, so as to improve the visibility of enterprises and collective canteens in society.
In the quantitative classification management next year, in order to ensure the fairness of the assessment, the acceptance assessment team of the District Health Bureau will absorb the health administrators of enterprises and collective canteens to participate in the * * * inspection. At the same time, in the area of health creation, organize on-site observation and assessment of relevant catering units or collective canteens.
Three. Existing problems and basic ideas for next year's work
The quantitative grading management system of food hygiene supervision is a brand-new work. Under the leadership of the district government and the municipal health bureau, the district health bureau and the food office of the district government have achieved initial results in the whole region through one year's efforts, which have been recognized by enterprises and consumers, but there are still many problems and gaps.
1, the progress of quantitative classification is uneven.
There are nearly 3,000 collective canteens in catering enterprises in the whole region, and only about 9% of them are aa, A and B, and the number is still insufficient, especially the colleges, primary and secondary schools and kindergartens required to be built this year, and there is still a considerable gap. Some units are full of self-confidence and have high self-restraint conditions, and they will never declare if they have not obtained A-level units. They hope to seize the time as soon as possible, complete the preparation of hardware and software, and accept the review and assessment. Other units in the first round of assessment, with reference to the acceptance criteria, there is a certain gap, afraid of difficulties. Therefore, these units are required to face up to the problems, adjust measures to local conditions, start to solve them, and create conditions to meet the assessment. At the same time, about 1500 small and medium-sized restaurants in the whole region are still in a wait-and-see state, lacking the enthusiasm of implementing quantitative grading management. This year, they will take it as the focus of their work, cultivate guidance, improve their understanding in thought and come from behind in action.
2. Implement dynamic management and pay close attention to weak links.
Quality is the life of an enterprise. Excellent units that have obtained quantitative and hierarchical management of food hygiene supervision should maintain their honor and persevere. The catering industry and collective canteens will repeat the previous meals every day. Always remember that every meal is cooked from scratch, and there can be no slack and carelessness. Schools and kindergartens are special groups in society, so we must be cautious to ensure the food safety of teachers and students. In catering enterprises, chefs and waiters often change because of their business forms, so it is especially necessary to strengthen the retraining of new employees involved in food safety.
In the supply of food raw materials, limited by the current level of scientific and technological development, there is no rapid detection method for fresh aquatic products and seafood, and suppliers can not provide the promise of sanitary quality. In the catering industry and canteens, it is mainly controlled by standardized operation. Therefore, it is necessary to emphasize the basic principles of separating raw food from cooked food, that is, regional separation, storage separation, separation of tools, equipment and containers, and separation of staff operation, in order to reduce the epidemic situation of infectious diseases caused by the pollution of aquatic products and seafood itself.
After the audit, we will quantitatively manage the catering business operators according to the legal procedures and the prescribed frequency of supervision, and carry out dynamic supervision as required. The health supervisor will reduce the food hygiene level according to the on-site supervision and inspection or the occurrence of food poisoning accidents and complaints from the masses. , in accordance with the relevant provisions of the lifting management.
3. Qi Xin has made concerted efforts and cooperated closely.
In order to strengthen food safety, the State Council held an executive meeting on July 2 1 day, and made the regulation of 10, which defined the whole process of food supervision from the field to the table, and catering consumption was an important one.
Under the leadership of the district government and the Municipal Health Bureau, under the leadership of the food safety coordination office of the district government, we should conscientiously perform our duties, fully mobilize the enthusiasm of supervisors and the consciousness of enterprises with the cooperation of the District Education Committee and the District Commerce Bureau, carry out quantitative and graded management of food hygiene supervision in a down-to-earth and meticulous manner, and effectively improve the hygiene level of catering industry and collective canteens in an all-round way to serve people's health.