prevention and control management system 1. health screening and management of employees

(1) strict health management of employees, implementation of health check-up system, morning check-up and afternoon check-up system for employees, strengthening temperature monitoring of employees, and avoiding illness and infection.

(2) do a good job in training employees on food safety and epidemic prevention knowledge, and organize assessment.

(3) do a good job in cleaning and disinfection of canteens and employees' dormitories.

(4) Do a good job in protecting employees' personal protective equipment such as masks, work clothes and gloves.

(5) Strengthen the health monitoring, hand washing and disinfection of distribution personnel and cleaning and disinfection of distribution facilities, and the distribution personnel shall wear masks and gloves that meet the requirements when delivering.

ii. control and processing of raw materials

(1) sign an agreement with a legally qualified supplier to clarify the responsibilities and obligations of both parties.

(2) Make a control list of raw materials procurement, and do not purchase poultry, livestock, seafood, etc. from unknown sources, and it is strictly forbidden to purchase edible wild animals, and it is strictly forbidden to raise and slaughter livestock in school canteens and kitchens.

(3) Improve the acceptance process of raw materials, strictly control the purchase pipeline of food and raw materials, and do a good job in obtaining certificates and tickets, receiving inspection, ledger registration and storage as required.

(4) raw material transport vehicles should have relevant temperature, humidity and separation functions, and vehicles and transport containers should be cleaned and disinfected regularly.

(5) Prepare relevant storage containers and facilities and ensure their normal operation. Purchase some vegetable baskets to prevent the outer packaging from entering the kitchen. Prepare a storage rack with a screen to avoid contamination of semi-finished products.

(6) Strictly control the food processing and production process, use tools and containers separately, cook and cook thoroughly, and put in place temperature control and protective measures for food delivery.

III. Cleaning and disinfection of facilities and equipment and environmental cleaning

(1) Organize a big cleaning and conduct a thorough disinfection before school starts. Strengthen daily preventive disinfection and establish ledger after school starts.

(2) prepare alcohol, 84 disinfectant, hand sanitizer, etc., and ensure that the number of disinfection equipment and cleaning equipment is sufficient.

(3) Strictly clean the catering service places on campus, and clean and disinfect the tools, containers and tableware as required.

(4) do a good job in pest control.

iv. water supply management

(1) do a good job in cleaning and disinfecting water supply facilities (self-provided water sources, secondary water supply facilities, canteen reservoirs, water dispensers, etc.).

(2) The drinking water for students provided by self-provided water sources and secondary water supply facilities must be tested and qualified before use.

5. Separate meals

It is recommended to choose the following four ways to serve meals:

(1) Eat in the canteen in batches, try to seat only 1 people at a table, and strictly control the number of people eating at the same time.

(2) Pack meals into lunch boxes and send them to classrooms and offices for meals.

(3) repackage the meals into the classroom for meals.

(4) dining in the dining hall is changed to group dining, and the distribution unit caters meals to classrooms and offices. Group dinners are not allowed at school meetings or activities.