Management of school canteen. Infrastructure and equipment 1. Sufficient disinfection cabinets (hot air circulating disinfection cabinets, the temperature should reach 100℃ or above. For example, it is recommended to buy 125) or more) and clean cabinets.
2. Special sample storage cabinet (with lock) and enough stainless steel sealed sample storage boxes.
3. Three-proof facilities and equipment.
(1) Sufficient mousetraps (height above 50cm, smooth surface); (2) ditch cover plate (made of stainless steel, tightly sealed, with small leaks); (3) Fly-killing lamp (not installed in the operation room and above the dining table); (4) Flying curtain or air curtain; (5) Dust-proof and fly-proof equipment, such as intact screen windows.
4. Facilities and equipment that meet the requirements of the Ming kitchen (camera+display screen can be used. It is suggested that the restaurant install 60-inch display equipment, and the camera signal is connected to the school monitoring system); Non-internal ashing furnace; Use a trash can with a lid.
5. There are vegetable washing pools and meat washing pools in the rough machining area (no less than 4 in total); There are 3 cleaning and disinfection pools in the cleaning and disinfection area (disinfection pools shall not be mixed with other pools). Enough students (children) wash their hands.
6. Special warehouse, dry and wet separation, enough shelves, raw and auxiliary materials stored in different regions, and clearly marked. (raw and auxiliary materials must be placed off the ground. Stainless steel barrel, transparent sorting box, etc. Can be used to store raw and auxiliary materials, and the product name can be marked outside the barrel and box).
7. The locker room and warehouse must have separate rooms; The functional areas such as rough machining, cutting and matching, cooking, cleaning and disinfection are clearly divided and clearly marked (eventually reaching one area and one room).
8. Introduce the canteen management system software (including adaptive hardware).
? As the leader of the Ming kitchen industry, Xiaohuya Technology's intelligent kitchen integrated management platform has been fully optimized for canteen kitchen management, adopting workflow control, work management software and intelligent hardware, and introducing early warning and other functions in the key links of food processing operation and daily canteen safety management, thus achieving integrated integration. At the same time, from the traditional kitchen to the information integration platform, that is, "four solutions" to standardization, standardization, informationization, intelligence and modernization, we will build a new "four-in-one" platform with supervision, and rely on the Internet of Things technology+Internet solutions to realize the intelligence of supervision and create the interconnection of self-supervision, third-party supervision and supervision by regulatory authorities.
Second, the daily management standard 1. A valid food business license.
2. All employees in the canteen have valid health certificates.
3. The principal is the organization of the first responsible person, and the responsibilities of posts and personnel are clear and on the wall.
4. The principal and the person in charge, the person in charge and the employee sign the safety responsibility letter.
5. Comply with the actual food safety emergency plan and stick it on the wall for drills. (Complete record and image data)
6. Improve various systems and stick them on the wall. The safety system, disinfection system, sample retention system, employee morning inspection system, food incoming inspection system, warehouse management system and meal accompanying system have all been improved and put on the wall.
7. Detailed description of all records. Disinfection, sample retention (complete varieties, each copy 125g, 48 hours), employee morning inspection, food incoming inspection ledger, leadership inspection, meal accompaniment, employee training, license and ticket collection are complete and perfect.
8. Establish and improve the diet committee, publicize on the wall and carry out activities (complete information).
9. Carry out parents' open days in the canteen (at least twice a month).
10. School leaders take turns to accompany meals (with perfect records).
1 1. Cutters, vegetable piers, operation desks and freezers should be distinguished and clearly marked; The rags are hung by functional classification and zoning, and the identification is clear.
12. Storage mode of tableware after cleaning and disinfection:
(1) Caidun and chopping board should be placed vertically after cleaning and disinfection;
(2) Put the knives and frying spoons into the cleaning cabinet after cleaning and disinfection. (It is recommended to put a clean cabinet with a lock for the cutter. )
13. Food additives (only alkaline flour and baking powder can be used) shall be managed by "five specialties" (special procurement, special counter storage, special responsibility, special measuring tools and special accounting). (It is recommended not to use food additives)
14. There is no dead angle between the monitoring warehouse and the operation room, and the signal is connected to the school monitoring network.
Iii. Management standard for nutritious meals 1. Improve the management organization and personnel responsibilities of nutritious meals and put them on the wall.
2. Strictly implement the publicity system of weekly recipes with quantity and value (on the wall), and strictly follow the recipes.
3. Publicize the use of funds for nutritious meals and the information of students' real-name registration system every month.
4. Strictly follow the standard of two dishes (one meat and one vegetable) and one soup for each student in 4 yuan, so that students can eat well.
5. Strictly implement the food quality inspection and use regulations. Check varieties (Huashan animal husbandry, school milk, etc. ), quantity, quality, production batch number and date of receipt. When in use, it is provided to students according to the principle of first in first out, and the packaging and shelf life are checked to ensure safety and hygiene.
Four. Supervision and inspection code 1. Principals (directors) of all schools (kindergartens) bear the first responsibility, carry out inspections of school canteens in a down-to-earth manner, and make timely rectification according to problems.
2. Each central school should check all schools (kindergartens) within its jurisdiction one by one according to the requirements of the specification to ensure that all rigid requirements are implemented.
The central school should supervise and inspect the implementation of the nutrition improvement plan of all schools in its jurisdiction by means of random unannounced visits, issuing questionnaires and asking students to ensure that the quantity and quality meet the standards.
In the monthly routine inspection, the central school should take the implementation of the nutrition improvement plan of each school (park) and the management of the school canteen as important inspection contents.
3. All relevant stock offices should earnestly perform the duties of industry supervisor and lead management, and strengthen the implementation of nutrition improvement plan and canteen management norms in daily supervision, assessment and annual inspection.
The cadres of each stock office and Baoxiang seriously follow the requirements of the specification and strictly implement the daily inspection and rectification work of the responsible town office and school (kindergarten).
4. All units and offices of the Regional Bureau should coordinate and cooperate to form a joint force, and supervise and guide the canteen management in accordance with the requirements of the specification. Take the method of "four no's and two straights", check unannounced visits at any time, strengthen management norms and improve management level.
? V. Work requirements 1. After receiving the documents, schools and stock offices should quickly organize personnel to study hard, improve their professional level, clarify their work requirements, and rectify the existing problems one by one in combination with the actual work and check the problems. It is necessary to understand the actual situation of the management object, make the rectification problem solid and effective, and ensure that the management rigidity is implemented.
2. All schools and stock offices should implement canteen management in strict accordance with the Food Safety Law and other relevant requirements. Strictly standardize the prescribed procedures for newly-opened school canteens, and the school canteen construction (renovation) plan can be implemented only after it is reviewed by the food and drug supervision department (to ensure that the equipment and functional zoning layout meet the requirements). After the canteen construction (renovation) is completed, it is necessary to report to the District Bureau for on-site audit and inspection, organize pre-job training for employees, and apply for a food business license before opening the canteen.
3. The regional bureau will organize joint inspections and unannounced visits such as food and drug supervision and discipline inspection from time to time, and conduct informed criticism on schools (parks) that do not strictly implement the requirements, have irregular management and fail to meet the quality standards, and hold the relevant responsible persons accountable.