First, the canteen work requirements
1. Strengthen leadership, raise awareness and attach great importance to the management and supervision of student canteens. Schools should take "the life of teachers and students first" and "safety is more important than Mount Tai" as the guiding ideology, fully understand the importance and urgency of school canteen work, focus on ensuring food hygiene and safety of teachers and students and preventing infectious diseases among students, formulate specific implementation plans in light of the weak links in school canteen work, and do a good job in school canteen management.
2. Cooperate closely, strengthen supervision and implement the management of school canteens. The management of school canteens must adhere to the working principle of putting prevention first, and implement the working mechanism of specific responsible person, in charge of leadership supervision and principal supervision and guidance. It is necessary to establish and improve the responsibility system for the safety of school canteens, so as to ensure that the responsibility goes to people, people arrive at their posts and measures are in place. Leaders in charge and principals should strengthen their responsibilities, supervise and guide them regularly, put forward rectification opinions in time when problems are found, and those responsible for violating operating procedures and poor rectification of canteens should be dealt with severely in accordance with relevant school regulations. Schools should train canteen employees in food hygiene knowledge, job responsibilities and laws and regulations, enhance their awareness of obeying laws and regulations, and improve the management level of school canteens. Employees must undergo health checks to ensure that they are certified. It is necessary to strengthen the inspection of the operation process, goods procurement, goods storage and other links in the school canteen, and strictly prohibit unqualified food from flowing into the campus to ensure the food safety of teachers and students. It is necessary to establish a responsibility system for regular inspection of school canteens, sign letters of responsibility, implement file management, and implement the responsibility system at all levels. Once the poisoning incident occurs, the investigation mechanism will be started immediately, and efforts will be made to bring the safety management of school canteens into the legal management track.
3. Highlight key points, expand publicity, and ensure food hygiene and safety in schools. It is necessary to shift the focus of food hygiene management down, focusing on the supervision and assessment of food hygiene in schools by specific responsible persons, leaders in charge and principals, which should be quantified daily and posted. Severely crack down on the illegal phenomenon of manufacturing and selling fake and shoddy food. It is necessary to carry out different forms of school food hygiene knowledge publicity activities, advocate healthy eating and hygiene habits, and do a good job in students' health education. Strengthen food hygiene and safety work: food hygiene and safety work should be strictly controlled to prevent food poisoning: ① Strictly control procurement, adhere to the procurement evidence collection system (food hygiene license, inspection and quarantine certificate, food production date), and implement the responsibility system for procurement and inspection personnel. (2) Strictly control the storage. The food storage label should be clear, the location should be reasonable, and raw and cooked food should be separated to prevent food from expiring. (3) Strictly control production, and foods that are not allowed to be produced and unqualified foods must be resolutely put an end to entering the operation room, and the operator must close the entrance. (4) Keep food strictly and keep it warm and clean; Food after meals should be stored in the refrigerator, and must be heated thoroughly at high temperature when used; Observe the sample retention system. ⑤ Strictly control employees, implement employee health certificates, standardize operations and conform to the rules. ⑥ Strictly control the environment, control the four pests and effectively eliminate harmful insects such as rats, cockroaches and flies; There should be protective facilities such as screens and screen doors, and the work clothes of the staff should be cleaned and disinfected. All landowners strictly close the tableware, tableware must be washed and disinfected before use, in line with the relevant national hygiene standards.
4. Do a good job in safety and fire prevention: the canteen should have full-time or part-time safety management personnel; The use of boilers and gas should be carried out in strict accordance with the operating procedures.
Second, the specific measures
1. Establish a long-term mechanism for the management, inspection and supervision of school canteens and formulate canteen management measures.
2. Establish and improve various post responsibility systems.
3 to strengthen the publicity and inspection of food hygiene and safety work, and improve the food safety awareness of all staff. School canteens are required to post food hygiene laws, formulate food hygiene management measures, establish and improve necessary food hygiene management rules and regulations, and accept the supervision and inspection of all teachers and students.
4. Strengthen internal management. All items purchased in the canteen must be checked and accepted by the specific person in charge and relevant leaders to plug loopholes and eliminate hidden dangers. Relevant leaders and staff go to the canteen regularly and irregularly to spot-check related food quality problems, and rectify them immediately when problems are found.
Fourth, the procurement of food raw materials.
1. When ordering cooked food, it shall be confirmed that the producers and operators have valid food hygiene licenses and ensure good food procurement. It is strictly forbidden to put rotten, deteriorated and expired food into storage.
2, the purchase of meat and its products, must be purchased by the health and immunity department inspection.
3. It is strictly forbidden to buy poultry, livestock and aquatic products that have died of illness, poisoning or unknown cause of death. It is forbidden to buy animal offal, water, green beans and germinated potatoes to prevent poisoning incidents from the source.
4. The detergents and disinfectants used shall be safe and harmless to human body.
Five, canteen work requirements
1. Keep the kitchen clean and tidy.
2. Tableware and food containers should be cleaned, disinfected and placed in an orderly manner.
3. Separate raw and cooked food, and clean food in different areas.
4. The food meets the hygiene requirements to prevent food from spoilage and food poisoning.
5. Employees must wear work clothes, and window service personnel should wear masks, gloves (disposable) and work permits.
6. Major foods such as grain and oil, pork, chickens and ducks should have product quality inspection certificates, animal and plant quarantine certificates, hygiene licenses, business licenses and places of origin, and the commodities purchased every day should have invoices or receipts.
7, the establishment of canteen duty responsibility system, to prevent illegal destruction, enhance awareness.