the following is a school food hygiene management system, you can refer to it!
Summary of health management system
1. Responsibility system of food hygiene and safety leaders
In order to ensure that the management and employees of food business places such as colleges and college canteens better perform their duties of school food hygiene and safety, strengthen the health and safety management of college canteens and teachers, and protect the health and safety of employees, according to the Food Hygiene Law of the People's Republic of China and the School Canteen and Students' Collective Dining,
(1) The president of XX College is the first person in charge of food hygiene and safety management in the college canteen, and the director of logistics department is the direct person in charge.
(2) Run a canteen according to law, and establish a college food hygiene and safety management system to ensure the hygiene and safety of food and beverages supplied in the school.
(3) Unified command, urge all relevant food hygiene departments of the college to carry out their work, and strengthen the health and safety management of the college canteen and the collective dining of teachers and students.
(4) put an end to food poisoning accidents, and establish and improve the emergency plan for dealing with emergencies such as food poisoning or epidemic diseases in the college.
(5) The responsible person should bear corresponding responsibilities if the management work is not in place.
2. Emergency plan for dealing with emergencies such as food poisoning
In order to deepen and strengthen the food hygiene work of the college, continuously improve the hygiene level of the college, further ensure the health and life safety of the teachers and students, and improve the ability of the college to deal with emergencies such as food poisoning or food-borne diseases, according to the Emergency Regulations on Public Health Emergencies and the "Hygiene for Dining in School Canteen and Students" implemented in Shanghai,
in the event of an emergency such as suspected food poisoning or food-borne diseases, the college should follow the following procedures to deal with it.
(1) Stop feeding: immediately stop the supply of college canteens or other food business premises.
(2) Report in time:
Event A: There are less than 5 people (including 5 people) suspected of food poisoning or food-borne diseases.
procedure b: if a suspected food poisoning or food-borne disease is found, it should be reported by telephone within 31 minutes after the incident, and the dean of the college should immediately contact the district health bureau, send relevant personnel to investigate and assist the college in handling the incident, and immediately report it to the municipal education commission. The back office shall submit a written report to the hospital within 91 minutes of the incident. Major events during handling
shall be reported at any time.
(3) contents of the report:
a number of people suspected of food poisoning or food-borne diseases, symptoms and the occurrence time of a case.
b school name, responsible person, location and telephone number.
c name, responsible person, location and contact number of the supplier.
d current situation, incident and emergency measures.
e report time and reporter.
(3) Set up an emergency response team:
After the A incident, the college logistics department should immediately start an emergency response team composed of the dean in charge as the team leader, the leaders of the logistics department, the leaders of the student affairs department, the medical and health care teachers, the logistics department and other key teachers, make a good division of labor, perform their duties, do a good job in appeasement and parents' work, and organize forces to be sent to the hospital for timely treatment.
College B should arrange necessary vehicles to transport sick students to the hospital for timely treatment.
(4) Treating patients
a College should arrange teachers to send sick students to the nearest hospital in time, assist health institutions to treat patients, do a good job in registration, and notify parents in time.
College B should arrange for teachers to do a good job in the investigation, strengthen the contact between home and school, and assign special personnel to answer the telephone calls of parents, so as not to delay the opportunity of treatment.
college c should do a good job of follow-up on the second day after the incident, continue to arrange the investigation, arrange a special person to do a good job of parents' explanation, and report the situation to the board of directors in writing in time until all the sick students recover and go to school.
d protect the site: keep the food and its raw materials, tools and equipment that cause or cause suspected food poisoning or food-borne diseases.
e cooperate with the investigation: cooperate with the health administrative department to conduct the investigation, and truthfully provide relevant materials and samples according to the requirements of the health administrative department.
f control the situation: implementation: other measures required by the health administrative department to control the situation to a minimum (including teaching order and next meal, etc.).
h insurance intervention: notify the insurance institution to intervene at the same time.
i others: report to public security, industry and commerce departments when necessary.
3, canteen and other food business premises management system
(1) The staff of canteen and other food business premises should firmly establish the idea of serving the front line of teaching, love their jobs, constantly improve their own quality, and do a good job in service with high-quality requirements.
(2) Food business places such as canteens should cooperate with schools to actively improve food supply, adjust business ideas in time, continuously improve business methods, and effectively ensure food hygiene and supply.
(3) Employees in food business places such as canteens should have regular health check-ups. It is strictly forbidden for patients with infectious diseases and other diseases that do not meet the requirements of catering industry to work in canteens, and they are not allowed to work without health certificates.
(4) Food establishments such as canteens should strictly implement the National Food Hygiene Law, ensure that the meals and other foods supplied are clean and hygienic, and put an end to food poisoning incidents.
(5) The operating rooms and dining rooms in food business places such as canteens must be clean and hygienic, and the dishes and noodles should be separated, and raw food and cooked food should be separated. Pollution, decay, deterioration and overnight food sale are strictly prohibited.
(6) All kinds of cookware and tableware should be placed in designated places, and they are not allowed to be placed on the ground. Cooking utensils and tableware should be disinfected regularly.
(7) Take active measures to prevent rats, flies and insects, and do a good job of disinfection according to the requirements of health and epidemic prevention departments.
(8) Work in food business places such as canteens should strive to ensure that the food is delicious, the variety is complete, and the grade is appropriate, so as to ensure that the food is of high quality and reasonable price and satisfy the students.
(9) Workers in food business places such as canteens should constantly solicit students' opinions and suggestions, and constantly improve service quality. Be kind, equal and civilized in your work.
(11) Food establishments such as canteens should actively cooperate with the college to complete other related work.
4, food hygiene and safety management system
(1) Do a good job in food acceptance, do not accept, do not cook, do not sell spoiled or harmful and toxic food, do food acceptance, and have a special person responsible for it, and do a good job in the first pass.
(2) separate raw and cooked food, containers, rags, knives, anvil plates and refrigerators, set up special containers (red or painted with red marks) for storing raw and meat vegetables, and load unwashed and washed vegetable containers separately (green or painted with green marks) to prevent cross-contamination.
(3) Food should be cooked thoroughly to prevent external cooking and endogenous production, and to prevent pollution of raw and cooked food. Leftovers and leftovers should be properly preserved and strictly handled. It must be re-cooked separately before supply.
(4) Tableware should be strictly disinfected. Cooked vegetable pots and cooking utensils should be disinfected before opening the window to sell food, and someone is in charge. Implement "four customs clearance", that is, one washing, two brushing, three flushing and four disinfection.
(5) Strictly implement the "four noes system" from raw materials to finished products, that is, do not accept, cut, cook or sell rotten, spoiled and toxic and harmful food.
(6) The storage of finished products (including food) must be "four isolations", that is, raw and cooked, finished and semi-finished products, food and sundries, medicines, and food and natural ice.
(7) Personal hygiene should be "four diligence", that is, washing hands, cutting nails, cutting hair, washing underwear and changing work clothes frequently; You must wear "two whites" when you go to work (you must wear "three whites" when you ask for braised dishes) and "three whites" when you eat. During working hours, it is forbidden to wear rings, bracelets, earrings, nail polish and perfume.
(8) All employees must implement the following regulations.
a actively participates in the annual physical examination and food hygiene and safety knowledge training and assessment.
b clean up at least twice a day and clean up 1 times a week. Environmental sanitation implements "four decisions", that is, personnel, materials and quality, division of labor, and responsibility.
d health inspection and assessment shall be carried out on Mondays, Wednesdays and Fridays, and regular inspection shall be combined with irregular spot check and recorded.
5. Safety production system in food business premises such as canteen
There are many fire sources, power sources and mechanical equipment in food business premises such as canteen, which are prone to fire and injury accidents if they are used and protected improperly.
(1) Food business premises such as canteens and their equipment shall comply with fire control and labor protection regulations, and be equipped with sufficient fire fighting equipment.
(2) Strengthen the management of fire sources. There are special personnel in charge of oil stoves, gas stoves, electrical equipment and power control room. Before coming off work, all power supplies should be cut off.
(3) Eliminate oil stains and dirt at any time, keep flammable items away from fire sources, and prohibit smoking in kitchens and warehouses.
(4) Strengthen the training of safety operation procedures for relevant employees, and organize regular inspections of electrical equipment and mechanical equipment.
(5) Strengthen the training of employees' fire control knowledge, and organize regular inspections of all fire control facilities.
(6) Without the approval of the manager of the canteen and other food business premises, all non-working personnel are prohibited from entering the operating premises.
6. Health morning check-up system
(1) A special person is responsible for the morning check-up work of staff in food business places such as canteens every day.
(2) The staff in food business places such as canteens should cooperate with the morning check-ups every day and report whether there is fever, diarrhea, hand injury, vomiting, etc.
(3) Any staff with fever, diarrhea, hand trauma, skin eczema, sore throat, vomiting and other phenomena should leave their posts temporarily and be treated in time until they recover.
(4) Make a good record of morning check-up and keep it properly-semester.
7. Daily inspection system for food business premises such as canteens
(1) Special personnel shall be responsible for daily inspection of food business premises such as canteens and make records.
(2) The internal and external environment is clean, personal hygiene is up to standard, and the operation process is correct.
(3) make sure that no one takes part in the work with bacteria. ’ 。
(4) supervise employees to abide by the rules and regulations and operation procedures of food business places such as canteens.
8, food procurement acceptance certification system
(1) All food in the school must be purchased at designated locations. At the beginning of each year, the designated units shall be qualified and evaluated, and the qualified suppliers shall sign supply contracts to clarify the quality requirements of the supply.
(2) Every time you purchase food and its raw materials, you must ask the supplier for the inspection certificate or test sheet of this batch of food (that is, ask for the certificate).
(3) The product name, manufacturer's name, production date, batch number, etc. must be found out in the hygiene inspection certificate or laboratory test sheet of the food for which the certificate is requested.
(4) If the hygiene inspection certificate and laboratory test sheet of the food for which the certificate is requested are copies, the seal of the inspection unit shall be affixed.
(5) Food labels must be checked for packaged foods, and "three noes" products are strictly prohibited from entering the warehouse.
(6) Before the food enters the warehouse or is processed, it must be checked and accepted by the inspector and signed.
9. Hygienic system for food storage
(1) Stored food warehouses must be hygienic, neat and tidy, and food and sundries must be strictly separated.
(2) There should be no toxic and harmful pollution and breeding grounds for ants and flies around the food warehouse to prevent cross-infection.
(3) The ground in the warehouse is flat and hard. It is forbidden to expose the land directly. It is well ventilated to avoid direct sunlight and maintain the required temperature and humidity.
(4) There are fly-proof, dust-proof, rat-proof and moisture-proof facilities in the warehouse to prevent food from mildew and spoilage.
(5) Set up a food pad board, a storage table and a storage case in the warehouse, so that all the food will be off the ground and off the wall.
(6) The food warehouse should be managed by a special person, and the health management, registration of food and raw materials in and out of the warehouse, inspection and storage system should be established and improved, so that it can be cleaned, disinfected and ventilated regularly, and kept in a clean state, so as to avoid food pollution by dust and foreign bodies.
(7) Check and register all kinds of food raw materials and semi-finished products in the warehouse; Master the import and export status of food, achieve first-in first-out, and try to shorten the storage time.
11. Personal hygiene system for staff in food business places such as canteens
(1) They must obtain valid health certificates and food hygiene knowledge training certificates in accordance with regulations before they can take up their posts, and have physical examination and training at least once a year.
(2) When going to work, you must wear uniform work clothes and hats, and your hair should not be exposed. Face masks should be worn when handling direct food such as cooked food and box lunch.
(3) Wash hands and disinfect before and after going to work, and do not wear work clothes, hats and masks to enter the toilet.
(4) When selling food that can be eaten directly, you must not grab the food directly by hand, and you must use clean and hygienic selling tools.
(5) Smoking, sneezing, coughing and other unsanitary actions that can easily contaminate food are strictly prohibited in the operation area.
(6) Take a bath frequently, have a haircut frequently, wash your hands frequently (before each meal is sold, your hands must be disinfected and sterilized according to the regulations), change clothes frequently, and do not leave long nails, nail polish, perfume, rings and other exposed accessories.
(7) Don't go shirtless, barefoot, slippers and vest when working.
11, kitchen hygiene management system
(1) Resolutely implement the food hygiene laws and regulations, and strictly implement the "May 4th" hygiene system, that is,
a implements the "four noes" system from raw materials to finished products: do not accept, cut, cook or sell rotten food.
b the storage of finished products (food) is "four isolations": raw and cooked, finished products and semi-finished products, food and sundries, medicines, and food and natural ice.
c implements "four passes" for utensils: one washing, two brushing, three flushing and four disinfection.
d "four decisions" shall be implemented in environmental sanitation: personnel, materials, timing and quality, division of labor, and overall responsibility.
e "Four Diligences" in personal hygiene: wash your hands, cut your nails, take a bath, get a haircut, change your underwear and work clothes frequently.
(2) Cooking personnel must use fresh raw materials, and raw and auxiliary materials that are deteriorated, mildewed and moth-eaten shall not be processed.
(3) We should be serious and responsible in processing food, so as to avoid the phenomenon of false ripening caused by external ripening and endogenous ripening.
(4) It is strictly forbidden to use containers that have not been cleaned and disinfected to hold cooked food, and it is not necessary to scrub catering cookers with raw wipes.
(5) The raw and cooked containers shall be clearly marked, the seasoning containers shall be clean inside and outside, the operation site shall be free of water and dirt, and the food shall be stored in the refrigerator according to regulations, so as to prevent the cross between raw and cooked food and meat, and prevent food poisoning incidents.
(6) After the work, clean the seasoning container and affix it as required. The kitchen must be washed clean and the garbage removed in time. The remaining raw materials shall be put into storage in time.
(7) Meat and vegetarian raw materials are strictly forbidden to be placed on the ground. Cooking stoves have tasting tools, and food has a system of keeping samples for inspection.
(8) The doors, windows and glass are bright and the lighting is in good condition.
12. Hygienic system for food refrigeration
(1) Staff in food business places such as canteens should choose freezing or cold storage methods to preserve food according to the types of food, and animal foods should be stored in cold storage or freezer; Fruits and vegetables and ready-to-use foods should be stored in a refrigerator at a temperature of about 4℃ for a short period of time.
(2) The refrigeration performance of a cold storage or refrigerator should be checked frequently, and a special person should be responsible for defrosting and removing ice cubes regularly, cleaning and removing
poison, so as to keep it clean and free of peculiar smell.
(3) The incoming and outgoing food should be recorded, so that it can be used first in first out. Rotten or stale food should not be stored in the cold storage or refrigerator.