In response to the recent cases of outbreaks exported from abroad, as well as frequent cases of cold food and raw food outsourcing infected with the new Coronavirus around the world, it is important to carry out a comprehensive inspection of food safety on campus.

Recently, the Beijing Municipal Commission of Education said that school canteens are not allowed to make and sell cold food and raw food.

So how do schools manage food safety during an epidemic? Come along and find out.

The summer vacation will soon be over, the major institutions are about to usher in the school season.

In response to recent cases of outbreaks exported from overseas, as well as frequent cases of cold food and raw food outsourcing infected with the new coronavirus around the world, it is important to conduct a comprehensive inspection of food safety on campus.

Recently, the Beijing Municipal Commission of Education said that school canteens are not allowed to make and sell cold food and raw food.

So how do schools manage food safety during an epidemic? Come along and find out.

Beijing school canteens clear food safety main responsibility

According to Beijing Daily reported that on the 19th, the Beijing Municipal Commission of Education said that after the start of the new semester, school canteens, all employees must be held in the health physical examination certificate and the new coronavirus pneumonia nucleic acid test negative certificate, every day, by the person in charge of the staff of the morning and afternoon (evening) check.

And the city's school canteens (including child care institutions canteens); for students to feed the collective meal distribution units; the school around the food business units, including food service units, supermarkets and convenience stores and food markets, etc. all will be included in the scope of the inspection.

In addition, the Education Commission also asked to strengthen the management of cold-chained food, especially imported cold-chained food, may not be purchased without the relevant permits, business licenses and product qualification documents and other supporting documents of the cold chain of food.

School canteens at all levels are, in principle, not allowed to prepare and sell cold foods, raw foods, laminated pastries and high-risk foods such as string beans and fresh cauliflower.

How do schools manage food safety during an epidemic?

1, strict management of cafeteria personnel

adhere to the daily morning inspection and temperature testing of employees on duty, where there is fever, coughing, respiratory distress and other symptoms should be immediately stopped and sent to the clinic; to strengthen the management of personal hygiene, the strict implementation of the "four diligence", "four clean "The staff shall wear masks and overalls on duty, and change the masks in time, and wash and disinfect the overalls every day.

2, to ensure that the cafeteria cleanliness and hygiene

To be cleaned and disinfected every day in the school cafeteria processing area, dining area, personnel access, distribution elevator room, restrooms, locker rooms and other places, to strengthen the refrigeration refrigeration and preservation of equipment inspection, maintenance, cafeteria utensils should be timely and strictly cleaned and disinfected after each use, to ensure cleanliness and hygiene.

3, standardize the cafeteria meal production and sale

Strengthening the procurement of food materials and food delivery vehicle control, strict inspection of purchases, tickets and certificates, raw and cooked separately, food processing, heating and storage, sales and other passes, to eliminate food safety hazards.

4, control the flow of dining staff

For the actual situation of school cafeterias dining staff and concentrated, we must take the necessary measures to allow students, faculty and staff staggered dining, decentralized dining; advocate bringing their own tableware dining, advocate the faculty and staff in the office or go home to dine alone; to remind and guide teachers and students to wear face masks, wash their hands before the meal, in the school cafeteria is equipped with hand-washing facilities and sufficient hand sanitizer.

The foods that are most likely to cause food poisoning include: cold foods, raw foods, laminated pastries, and string beans, etc. The Municipal Education Commission has banned these four types of foods from entering student cafeterias to effectively reduce the possibility of food poisoning, which is very wise.

Of course, the most critical point is still to establish a sound food safety management system in the cafeteria, to ensure that the food into the mouth of the students is safe and reliable.