Abstract: It is not uncommon for students to have vomiting and diarrhea. Every school should pay more attention to the safety of ingredients. The ingredients in schools are generally provided by fixed suppliers. So how do vegetable distribution companies generally ensure the safety of campus food? What are the requirements of the school for the food delivery company? Let's take a look at it. First, how does the food delivery company ensure the safety of campus ingredients

Food safety is the lifeline of the food delivery company. Once a major food safety accident occurs, it will endanger the survival of the enterprise, but more seriously, it will damage the health of customers. Campus attaches great importance to the safety of ingredients, so when choosing a school vegetable distribution company, the requirements are very strict, and there are high standards for qualification, scale and infrastructure. To ensure food safety on campus, vegetable distribution companies should do the following:

1. Traceability of the source and prevention

If you want to fundamentally ensure the health of ingredients, you should solve it from the upstream of ingredients. By establishing a perfect and stable upstream supply system, many food producers, agricultural growers and meat suppliers will be integrated. In the supply of ingredients, relevant inspection reports are required, and the distribution company also checks the quality and safety of ingredients. Make clear statistics on the source of purchased ingredients and input them into the traceability system to ensure that the source can be found.

2. Cold chain transportation, food preservation

Vegetable distribution companies need special cold chain transportation equipment when delivering food, so as to fully guarantee the safety of food during transportation. Because of the perishable nature of ingredients, the storage and transportation of ingredients need a certain low temperature, otherwise the freshness is difficult to control. Low-temperature transportation is very important to the quality of ingredients. Poor hardware facilities and chaotic hygiene and safety can easily deteriorate ingredients, which brings great hidden dangers to campus food safety.

3. Strictly manage the warehouse to prevent insects and rats

The warehouse stores various types of ingredients, such as dry grain and oil. Different ingredients have different storage environments. At the same time, the warehouse should be kept dry and at the right temperature. Too much moisture will easily lead to mildew. Most of the pests and rats in the warehouse are controlled by physical methods to avoid using chemical agents. Warehouse management should not only deal with environmental conditions, but also classify and manage product categories, including manufacturers, effective dates, shelf life and so on.

4. Food inspection, strict entry and strict exit

When distributing vegetables to schools, the corresponding food inspection report is generally required. Through food testing, the safety of ingredients is further guaranteed. Common detection items are as follows:

(1) routine physical and chemical: sensory, moisture, pH, acid value, peroxide value, etc.

(2) Nutritional components: five nutrients (protein, fat, carbohydrate, energy and sodium), amino acids, vitamins, trace elements, fatty acids, total flavonoids, anthocyanins and SOD.

(3) Hygienic limit indicators: heavy metals (lead, arsenic, mercury and chromium), pesticide residues, veterinary drug residues, additives and plasticizers.

second, the school's requirements for food delivery companies

1. Requirements for rice, oil and salt

The rice delivered in the school canteen must contain the label of food quality and safety certification, which is what we call "QS", and it needs to meet China's rice consumption standards. Similarly, peanut edible oil also needs "QS" food quality and safety certification. Poultry eggs, such as eggs, must be kept fresh, and the quality of eggs should meet the requirements of the food hygiene and safety law. Sugar, monosodium glutamate, soy sauce, mature vinegar, starch and other condiments also need a food quality certification mark with the "QS" mark outside the package.

2. Requirements for fresh meat and frozen products

Meat products must have animal inspection and quarantine certificates, such as pork, chicken and duck. At the same time, if the distributed meat belongs to fresh meat, animals such as pigs and ducks must be slaughtered and processed in the specified slaughterhouse when they are slaughtered. When they are sent to school, they need the slaughterhouse seal and the quarantine certificate of the animal health and quarantine institution as the food qualification certificate.

3. Requirements for the distribution of fresh vegetables

When the fresh vegetables are distributed to the school cafeteria, they need to be sampled and sent to the relevant departments for pesticide residue detection and food hygiene detection, and when they are sent to the relevant departments for inspection, they need to indicate the origin, producers, types and quantities of fresh vegetables.

after the relevant departments have checked the relevant pesticide residue inspection and hygiene inspection, the distribution can be continued only after the relevant departments have issued the relevant product qualification certificate. Because fresh vegetables are seasonal, difficult to keep fresh and perishable, even if there are relevant certificates issued by relevant departments after testing, the person in charge of the school canteen will inspect the delivered fresh vegetables after arriving at school. Therefore, after the fresh vegetables are inspected by the relevant departments, we should also pay attention to the protection of fresh vegetables in the process of distribution, so as to prevent the vegetables from deteriorating due to the collision between vegetables due to road bumps in the process of distribution. At the same time, fresh vegetables should be sent to school in time after being inspected by a department to prevent vegetables from yellowing and deterioration in a closed environment.

safety is the threshold and bottom line of campus meals. It is understood that there are currently 276 million students in China, and campus food safety is related to the happiness of hundreds of millions of families and social harmony and stability. Therefore, the food delivery company must shoulder the responsibility to protect the safety of students' ingredients!