hidden dangers of food safety in schools
1. Poor sanitation of business environment. There are mostly small restaurants and mobile vendors around the school, with small business area and poor equipment. Even many mobile vendors use a trolley as their business tool, and there are basically no dust and fly prevention measures. All kinds of raw materials are placed at will, and food waste is discarded at will. The sanitary environment is very poor and food safety cannot be guaranteed.
2. Mobile stalls are not easy to supervise. The food stalls around the school are characterized by fluidity and uncertainty. The mobile stalls are prohibited repeatedly, and generally operate without a license. There are no procedures. The health status of vendors, the source of raw materials, the production and processing process are difficult to control, and the information such as production date, manufacturer and shelf life is difficult to judge. The food raw materials lack effective means to prevent pollution and insurance during transportation and storage, and the health situation is not optimistic.
3. The management system is not perfect enough. Some operators do not implement the relevant inspection system in the procurement and sales process, and there is no corresponding system such as ledger, claim for certificates and tickets, and removal of unqualified food from the shelves, resulting in the lack of management system and the inflow of unqualified food into the campus.
4. Students' safety awareness is weak. Many students consume food mainly in color and flavor, and don't care about the additives used in it, such as edible oil, pigments, preservatives, condiments, etc. Long-term consumption can easily cause physical harm to students. Precautions against food safety on campus
The school should obtain the qualification of catering service according to law, and it is not allowed to open a canteen without obtaining the qualification of catering service.
2. The school should establish a food safety responsibility system, and the principal, as the first person in charge of food safety, is responsible for the management of the school canteen.
3. Schools should strengthen the supervision of school canteens, and check the food quality and canteen hygiene every day.
4. if the school orders meals for students in a unified way, it should choose a collective dining distribution unit that has obtained a catering service license and has a high quantitative rating of catering supervision, and file it with the catering safety supervision department.
5. School canteens should check and correct themselves, do not sell cold dishes that are easy to breed bacteria, and dump all leftovers and leftovers. It is forbidden to give them to students after secondary heating.
6. The canteen should have facilities such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, raw material warehouse and dressing room. And the infrastructure between these functions is stipulated, and it is best to distinguish them with different colors of floor tiles.
7. Employees in canteens should be required to have valid health certificates and food safety knowledge training certificates before they can take up their posts.
employees should maintain good personal hygiene and adhere to the "four diligence", that is, washing hands and nails frequently, taking a bath frequently, having a haircut frequently and washing work clothes frequently; Wear clean work clothes when operating, and do not smoke, eat snacks or wear ornaments; Change clothes twice before entering the pantry; Go to the toilet without wearing a work coat and hat. Adhere to the daily morning check-up system and make records. Anyone with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other symptoms may not take part in direct contact with food.
8. Schools should strictly implement the cleaning and disinfection procedures for tableware, and use both physical disinfection and chemical disinfection to completely disinfect tableware and kitchen utensils.
9. The canteen should keep the purchase list of food and other seasonings, as well as proof of payment. There is also the preservation of supplier qualification audit records and food sample retention records.
11. The school should establish an emergency plan for food hygiene accidents to avoid being in a hurry and helpless when food safety accidents occur.
In order to facilitate supervision and management, Xiaohuya Technology's school smart kitchen solution takes canteen safety management as the core, and effectively monitors and manages food procurement, storage, food processing and environmental sanitation in the management process of school canteens through Internet information technology, so as to ensure the whole process of pre-warning, in-process supervision, real-time error correction and traceability afterwards, which can effectively prevent food safety accidents. The integrated management platform of smart kitchen is the concrete product of this scheme, which realizes the real-time supervision of government supervision departments and solves the problems of difficult management and low supervision efficiency of school kitchens. It realizes comprehensive innovation in function and performance, and further upgrades the past "bright kitchen" and "sunny kitchen" into "smart kitchen", which has become the first choice for strengthening the management of canteen kitchen in colleges and universities with its advantages of practicality, simplicity and high cost performance.
a school pilot of Xiaohuya Technology.