(a) Establishment of rules and regulations, top-level design
The disposal procedures for school food poisoning accidents and the administrative responsibility of the personnel concerned are clearly defined. The Bureau of Education and Sports also provides for the convening of the city's campus food safety work conference at the beginning of each semester, the midterm meeting to promote the meeting and other special meetings, and the formation of institutionalization and standardization.
(2) innovative mechanisms, standardized management
1, clear school principals are the first responsible for campus food safety work, the implementation of the "one-vote veto system", the real implementation of school food safety to every day, every meal, every link.
2, the implementation of practitioners morning inspection system. Every morning after work, by the staff of the cafeteria workers (including child care institutions living teacher) for physical health, mental state and personal hygiene and other all-round check, if there are suspicious circumstances, all out of work, the morning inspection records included in the daily supervision.
3, to carry out regular and irregular special inspection system. Education and Sports Bureau set up a special "Food Safety Office", equipped with a special car, allocated special funds. Each school set up a "food safety monitoring group", school leaders, teacher representatives, student representatives, parent representatives as members, regular internal inspection of school cafeterias, publicize the knowledge of food safety, at any time to grasp the school cafeteria and the surrounding catering food safety situation, timely reflection to the relevant departments. First, organized by the Bureau of Education and Sports Food Safety Office, to carry out the winter and summer holidays on the city's school canteen safety inspection, checking for hidden dangers, according to the problems identified, requiring the development of upgrading and transformation of the program and rectification measures, rectification and improvement of the deadline, before the start of the school year for inspection and acceptance. For the rectification and implementation is not in place, substandard units, resolutely shut down. Second, led by the Education and Sports Bureau, joint food and drug supervision, health, industry and commerce, administrative law enforcement, as well as the township (street office) and other units, the Education and Sports Bureau Food Safety Office of the organization of campus food safety package of responsibility for the supervisor, to carry out the spring and autumn campus cafeteria food safety dragnet special inspection. Third, the Education and Sports Bureau Food Safety Office of the Joint Food and Drug Administration, Health and Epidemiology Department to carry out occasional special inspections and supervisory actions.
4, food safety supervisor system. Education and Sports Bureau to the city's 18 township offices and municipal schools assigned 40 food safety supervisors, responsible for the management of school food safety in each jurisdiction, coordination, information reporting and other work. The initiative to hire 65 supervisors from all walks of life to give advice.
5, food safety commissioner system. Education and Sports Bureau in accordance with the provisions of the document, through public selection, training and examination, the issuance of certificates of proficiency and letters of appointment, to the city's 277 primary and secondary schools assigned 292 food safety commissioners, participate in and supervise the school cafeteria food purchasing, processing, sales, the whole process of dining, insisting on dining with the students *** with the meal, 30 minutes after the meal to report on the dining situation.
6, school leaders to accompany the meal system. Requirements for school leaders to do the "three", that is, the same payment with the students, the same meal, the same standard meal, before the meal in advance into the cafeteria to view the environment and facilities, operators health, quality of food and service, and after the meal to record the evaluation of each meal and rectification of the comments and will be reported to the City Bureau of Education and Sports Food Safety Office.
7, the school responsible person interview system. Schools to take open and secret, surprise inspections, found that the problem, the principal or the relevant responsible person for the interview.
8, fixed-point procurement, unified distribution system. Strictly control the procurement channels of rice, flour, cooking oil, meat and meat, soybeans and soy products and other bulk food, take the lead in the citywide promotion of bulk food fixed-point procurement, unified distribution work, pioneering the system.
9, regular training and occasional training system. Education and Sports Bureau jointly with the Food and Drug Administration, health and epidemic prevention and other departments, invited food safety experts and professors as well as the city's food and drug supervision, health and epidemic prevention law enforcement officers on campus food safety management and supervision personnel and practitioners to carry out regular special training in the spring and fall each year and unscheduled training. Food safety experts from the Henan Provincial Department of Education, Prof. Zhang Defu from Zhengzhou University School of Public **** Health, Prof. Bow Qiaoling from Zhengzhou Primary and Secondary School Health Care Station and other experts have visited Xinmi City several times to provide on-site guidance and training on the basics of food hygiene and safety, the workflow of school canteens, the procurement of food materials and safety identification, the hygiene requirements of the selling process, and the prevention of food safety accidents in schools. Xinmi City Food and Drug Administration party group member Ma Hongchao, inspection captain Ma now Wei and other heads of law enforcement departments have also repeatedly trained on food safety laws and regulations. At the end of each training, the Education and Sports Bureau on-site training personnel for the examination, for the examination of qualified personnel, the issuance of training certificates, for the examination of unqualified practitioners, suspension of practitioners engaged in the campus food production and sales and business qualifications, education and sports bureau of the Office of Food Safety staff will follow up on the training guide until the examination passes.
10, early warning system and emergency response mechanism. Each school to build a new student cafeteria or staff cafeteria, must start business before the Education and Sports Bureau for the record. Schools, kindergartens must hold regular meetings on food hygiene and safety, regular inspection of school canteens, commissaries food safety, found hidden safety hazards, timely rectification, failing to meet the basic requirements of health resolutely be closed. At the same time require four "for the record": First, all levels of inspection and self-inspection work should have inspection records for the record; Second, the discovery of hidden safety hazards to have a record of rectification for the record; Third, the emergence of food poisoning to have to deal with the views of the record for the record; Fourth, the development of dietary hygiene accidents and emergency response plan for the record. Once a major accident occurs, timely report to the relevant departments at higher levels and the local health department, against the relevant provisions of the emergency plan to start in a timely manner, decisive and effective measures to effectively control the spread of accidents, minimize the loss and impact of accidents, and make every effort to protect the school teachers and students' health and life safety.
(C) strict control, strengthen supervision
In accordance with the "full coverage, seamless, zero tolerance, strict supervision, heavy effect" principle of the work, from the source, strengthen daily supervision, increase the hidden trouble investigation and management efforts, strict control.
One is the strict food procurement. The full implementation of the cafeteria raw materials designated procurement system, the designated unit must have a valid certificate issued by the health management department of industry and commerce; procurement can not ask for production qualifications of agricultural and sideline products, strict verification of the supplier's contact information, contact person, contact address and other information, and recorded; strictly prohibit the procurement of beans, potatoes, fresh cauliflower and other prohibited ingredients, and make every effort to prevent the occurrence of food poisoning in schools and other food-borne illnesses. The company's website is a good source of information on food poisoning and other foodborne illnesses.
The second is to strictly food storage and sale off.
(1) food storage should be categorized, shelf, wall, off the ground, regular inspection, timely disposal of spoiled or over the shelf life of the food. Refrigeration equipment used to save food, must be labeled, raw food, semi-finished products and cooked food stored in separate cabinets. (2) Cafeterias in primary and secondary schools (kindergartens) are prohibited from producing and selling cold meat and cold vegetables, selling leftover food and leftover buns to students, and selling homemade beverages to students. (3) Food is generally stored for no more than 2 hours after cooking and before sale. If it is stored for more than 2 hours, it should be stored under conditions higher than 60 degrees or lower than 10 degrees. (4) school cafeterias shall strictly implement the food sampling system, food sampling has a person in charge, the samples retained for each meal to be complete, retain a sufficient number of samples (250 grams), retain a sufficient period of time (48 hours), the sampling cabinet locked storage, and make a good record of sampling.
Third, the health and hygiene of practitioners. (1)Cafeteria workers must master the basic requirements of food hygiene, by the relevant departments of the training qualified to obtain a certificate of attendance, before they can go on duty. (2) Schools must conduct annual health checks on cafeteria workers, new and temporary work in the cafeteria workers must hold a health certificate. (3) Cafeteria workers should be uniformly dressed and standardized in accordance with relevant regulations. (4) Cafeteria workers should participate in the morning examination every day and record it truthfully. In case of cough, fever and other illnesses that hinder food hygiene, they should be immediately removed from work, and only after the cause of the illness is identified or cured can they return to work.
The fourth is the strict meal, cooking utensils disinfection off. Collectively provided meals, cooking utensils must be washed before use, disinfection, without disinfection of meals, cooking utensils may not be used. Prohibit the repeated use of single-use utensils. Disinfected food and drink utensils must be stored in the special cleaning cabinet for food and drink utensils standby.
Fifth, the school canteen environmental health. School canteens must adhere to the daily cleaning, and rodent-proof, fly-proof, dust-proof and insect-proof facilities, sewage discharge and waste storage in line with health requirements, dining place windows should be equipped with fly-proof, dust-proof, anti-insect pests facilities, canteens in and out of the door should be fly-proof curtains or screen doors, and regularly carry out the work of extermination of the "Four Pests", the school should be canteens to carry out Unscheduled inspection and and fill in the inspection records.
Sixth, strict record keeping. School canteens must be on the kitchen items stored, disinfection, food sampling, supply of goods "three certificates" to request certificates, requests for tickets, etc., to establish and improve the content of detailed, comprehensive records, accurate and timely food circulation and safety accounts, in accordance with the "who supervises, who is responsible for, who inspects, who is responsible for "and" hierarchical, territorial "principle, the establishment of investigation, registration, rectification accounts and other archives.
Seven is strict information reporting. Schools in the campus food safety inspection and the problems identified, we must effectively do the corrective measures, responsibility, funding, time and plan "five in place"; clear units responsible for, in accordance with the nodes of time and fill in the format of timely and accurate food safety weekly and monthly information reporting work. Adhere to do the city's education system, 100% of the food operators often carry out self-inspection of hidden dangers, 100% of the establishment of hidden dangers account, 100% of the establishment of rectification account three "100%" target. Truly every place is timely investigation, every hidden danger is responsible for, every problem is solved in a timely manner.
(D) the combination of rewards and punishments, the results are remarkable
One is to carry out evaluation activities, recognition and discovery of advanced models, play a leading role in demonstration, to promote the management of campus food safety. In recent years, Xinmi City every year to carry out the "campus food safety work advanced unit", "campus safety advanced workers", "top ten canteens" and "top ten canteen employees". "Top Ten Canteens" and "Top Ten Canteen Employees" and other types of selection activities at all levels, in all the city's campus canteens, food safety management personnel and practitioners in a wide range of recommended selection work. Through individual declaration, mass assessment, unit recommendation, organizational assessment, naming and recognition, and display of deeds in six key links, advanced models with persuasive, influential and exemplary role model were selected. Emerged such as Wang Shutao, Zhou Lihong and a number of excellent school food safety commissioner and cooking shift leader, fully mobilize the work of food safety management personnel and practitioners, to stimulate their enthusiasm for work, for teachers and students to provide safe and nutritious, scientific and reasonable, the price is appropriate for high-quality meals.
The second is the strict implementation of campus food safety daily inspections, weekly briefings, monthly summaries, job accountability and ledger management system, the formation of the city's daily supervision of school food safety, "big network"; the provisions of the central school, schools must develop emergency response to food safety emergencies plan, clear disposal responsibilities, procedures, methods, Measures, etc., to ensure that problems occur, immediately reported, quickly disposed of; established and improved by the school, the center, the responsibility of the grid, the Education and Sports Bureau, the Food and Drug Administration, composed of the "five-in-one" school food safety prevention system. Through high-density inspection, high standards, carry out practitioner training, etc., through strict procurement, cleaning, processing, disinfection, training and other 9 projects, to ensure that the school cafeteria "every day inspection, every day to deal with, every day to rectify, every day to clean, every day to standardize, every day to improve". Once the campus food safety problems in addition to the normal responsibility of the staff on duty, in accordance with the "Interim Measures for Accountability" based on the level of the accident, respectively, the principal, the deputy principal in charge, the Education and Sports Bureau, the Food and Drug Administration and the local management departments of the main leaders and leaders in charge, the relevant directly responsible for the person, the grid personnel, food safety specialists, etc., to carry out the corresponding accountability.