The following is what I have compiled about the student canteen feeding program, I hope it can help you, just for reference.

Part I: Student Feeding Implementation Program

Nutritional feeding project is a national project of the people's heart, but also a national revitalization project conducive to the long-term development of the country.

In order to improve the dietary nutrition of our students, enhance physical fitness, promote the healthy growth of children and adolescents, according to the relevant requirements of the state and county bureaus / school districts, combined with the actual situation of our school, we have formulated the implementation of nutritional lunch project program in our school.

A nutritional lunch project implementation leading group:

Group leader: Ren Daijun.

Members: Kou Peng Guo Yanan Kou Jiangbo classroom teachers

Second, the way to feed

(a) the school *** have 480 students, to be used in the school cafeteria meals.

(b) workflow and requirements

1, vegetable and meat procurement and supply processing

I school nutritional food vegetables and meat and other procurement and processing, by the person in charge of the cafeteria their own purchases, the procurement process must be strictly abide by the school cafeteria food procurement system for procurement, processing.

2, quality supervision and engineering publicity group:

Group leader: Ren Daijun.

Members: Kou Peng Guo Yanan Kou Jiangbo Kou Zhiyong, parent representatives 3, student representatives 3.

Duties and requirements:

(1) at any time on the procurement of goods for quality sampling, fill out the sampling form;

(2) visit the students to understand the students on the implementation of the project's comments, suggestions and research on the satisfaction of the goods, and put forward ideas for improvement;

(3) every morning from 7:30 to 10:00, the vegetable Meat acceptance, to ensure the quality off;

(4) every morning 12:30-13:00 to check the dining situation of each class;

(5) to do a good job of publicizing this work.

(6) Organize some teachers' representatives to check the implementation of nutritional feeding.

3, nutritional lunch management group:

Group leader: Ren Daijun.

Members: classroom teachers, duty leaders, teachers on duty

Duties and requirements:

(1) Supervision of the cafeteria on time and in full to provide fresh and tasty lunches;

(2) on time to issue the dining rolls, and to fulfill the procedures.

(3) guide the classes to do a good job of students' ideological work, urging students to lunch on time, not to waste;

(4) guide the classes to do a good job of students' meal registration, on time to the logistics leadership;

(5) on time to supervise the students to arrange the time of the meal.

(6) to understand the situation of students, timely report the situation to the school;

(7) on time to supervise the tableware cleaning, disinfection after meals;

(C) the implementation of the work of specific steps:

1, the daily division of the safety leader to take the lead, responsible for the acceptance of the dishes and meat (quantity, quality), and handed over to nutritional food project manager (cafeteria staff) after registration Custody, processing;

2, every morning at 8:20 to organize the processing staff, according to certain quality and quantity of processing;

3, every day at noon to the cafeteria class meal;

4, the teacher on duty to supervise the students to eat, and guide the students after the meal will be placed in the class garbage cans, do not litter;

5, after the meal, by the teacher on duty or the class of students will be the register statistics after

6, the cafeteria staff will be disinfected and cleaned tableware in each class to organize and clean the processing place.

(D) the implementation of the scope and standards

I implement the students in the school every student free of charge every day to provide a meat and vegetable dishes (see the cafeteria recipe arrangement), according to the use of funds in due course to replace the menu, but must ensure that each student to enjoy the full amount of state subsidies of 3 yuan.

(E) Implementation time:

From April 20XX onwards.

(F) dining form:

12:00 am every day, the first class counting the number of people, reported to the processing group, and then by the processing group according to the number of people reported to the full daily menu prepared food, Chinese food students normal meals at the same time, issued nutritional vouchers, after receiving the meal by the supervisory team to supervise the consumption of the leading group tour inspection.

(VII) accountability

The cafeteria must establish a strict system of invoices, certificates, samples, processors must be strictly in accordance with the relevant food safety regulations to process food, and in accordance with the relevant provisions of the regular physical examination.

Where mismanagement or a variety of errors, resulting in food safety accidents or serious consequences, the relevant personnel will be held accountable.

Where the distribution of food to the school does not meet the national health and safety and quality standards of food companies or individuals, the school will apply to the relevant departments in accordance with the laws and regulations for severe treatment.

(H) safety precautions

Schools should strengthen the awareness of food hygiene and safety, establish the idea of safety first, establish and improve the school's safety precautions and accident handling mechanism, including daily safety precautions, emergency plans.

Third, the construction of management systems

1, class students to implement the real name system, the nutritional meal ticket issued to each student must be recorded, the student's signature.

2, the nutritional status of students did not have a school year when the student physical examination, the classroom teacher to do a good job of testing and registration, to understand each student's health changes in the situation.

Fourth, the development of the school food safety accident emergency response plan

In order to effectively prevent the occurrence of school food hygiene and safety emergencies, timely control and elimination of the hazards of unexpected accidents on campus, to protect the general health of the teachers and students and the safety of their lives, and to effectively and efficiently reduce and control the hazards of food poisoning accidents, to maintain the school's normal Education and teaching order and campus stability, according to the "Chinese People's *** and the State Food Hygiene Law", "school canteens and students collective dining health management regulations", "School Health Regulations", "Emergency Regulations for Public *** health emergencies" and the relevant requirements of the education sector, from the actual situation of our school, we have formulated this plan.

(a) leadership and responsibilities

1, the school set up a food hygiene and safety accidents emergency treatment leading group:

Group leader: XXX.

Deputy leader: XX.

Zhang Xiangyang

2, the leading group of emergency treatment main responsibilities:

(1) in the school was informed of the occurrence of food poisoning accidents, immediately rushed to the scene. Immediately after learning that the school food poisoning accident, rushed to the scene, detailed understanding of the situation.

Unified command of food hygiene and safety accidents, coordination of all forces for emergency rescue, control the development of the situation.

Actively assist the relevant departments to rescue students, investigate the causes of poisoning, timely tracking of the situation of poisoned teachers and students and the causes of poisoning, and immediately report to the competent authorities at higher levels, coordinate with the relevant departments to properly deal with the accident.

(2) Regular organization of the school food hygiene and safety work summary, seminars, assessment and feedback, timely checking for defects.

(3) unified organization of the accident aftermath, the implementation of corrective measures, as soon as possible to restore normal education, teaching order.

(2) the development of daily work

1, improve the system.

The establishment of a sound "food hygiene work system", "the work requirements of the staff on duty", "cafeteria management system", etc., hanging on the wall in a conspicuous place.

2, strengthen the supervision.

Under the specific guidance of the leading group, to the implementation of the food

health system as the focus, combined with other school safety work, regular and irregular food safety and cafeteria workers health, hygiene supervision.

3, the implementation of duties.

Ren Daijun (principal) as the first person responsible for food safety in schools, teachers and practitioners were responsible for their own job duties.

4, strengthen education.

Strengthen the majority of teachers and students and canteen practitioners of food hygiene knowledge of publicity and education, through the organization of thematic training courses, knowledge lectures and other forms of enrichment of health knowledge, enhancement of hygiene awareness, and enhancement of self-consciousness and sense of responsibility.

(C) specific emergency measures

The school set up a food hygiene and safety emergency response team, the accident emergency response personnel by the leadership team leader unified scheduling, once the suspected food poisoning, immediately start the school food poisoning emergency response mechanism, the relevant departments of the school should immediately do a good job in the emergency response work:

1, and actively organizing the rescue of patients. As far as possible in accordance with the proximity, relatively centralized ` principle of rescue treatment.

Under the guidance of the doctor to induce vomiting, vomiting is conducive to the discharge of toxic substances.

Timely transportation to a higher hospital to properly handle the patient, timely resolution of the problem.

2, immediately to the central school, the district school report student poisoning, poisoning time, poisoning the main symptoms, poisoning the number of students, etc., if suspected of poisoning related, but also to the local public security department report.

3, food poisoning accidents occur after the school should pay attention to maintain the stability of the school, food poisoning should be confirmed by the mechanism of disease prevention and control, health supervision departments, to strictly control the news release channels, timely, accurate and do a good job of information disclosure, and truthfully report to the higher authorities, do not conceal the report, lie to report.

Some rumors should also be clarified in a timely manner to avoid unnecessary panic among teachers, students and parents.

At the same time to appease the poisoned students, stabilize the mood of the students, do a good job of communicating with the parents of students, to maintain the normal teaching order of the school.

4, protect the scene, keep the food supplied to the students, maintain the original production status.

Put into the refrigerated box (cabinet) to the investigators, prohibit the continued consumption and unauthorized destruction.

Recover the sold poisoned food or suspected poisoned food.

The tools and containers for making and holding the suspected food, as well as the possible poisoning site should be controlled.

5. After the arrival of professionals from the health department, cooperate with the professionals to collect the suspected food and the vomit, excreta and gastric lavage of the poisoned students.

At the same time to introduce the situation of poisoning and carry out on-site epidemiological investigation.

The remaining food was temporarily sealed.

When the on-site investigation is completed, disinfect and clean the site according to the requirements of health professionals.

6, to assist the health department to do a good job of investigation and all the logistics.

(D) Notes

(1) Stabilize the mood of teachers and students so as not to cause unnecessary confusion.

(2) after the accident, pay attention to maintaining normal learning order and working order, organize personnel to do a good job of food poisoning personnel's ideological work.

(3) found that teachers and students have similar food suspected poisoning symptoms, should be quickly sent to the hospital for treatment.

(4) Promptly report to the district school and health department.

(5) Do a good job of sampling the food consumed for testing by the health department, and if it is caused by food from outside the school, also immediately and actively cooperate with the relevant departments to take samples.

(6) Rapidly check the list of teachers and students who consumed the poisonous food and check their physical condition.

(7) Actively cooperate with the relevant departments of the higher level to do a good job in diagnosis, treatment, investigation and accident handling.

(V) related to the specific emergency implementation in accordance with the school food safety accident emergency plan.

Part II: school nutrition meal meal pilot program

In order to further implement the national, provincial, municipal and county on the implementation of the rural compulsory education students nutrition improvement program and other documents, according to the requirements of the Zhenlai County nutrition meal meal pilot program, combined with the actual school, specially formulated the implementation of the program as follows:

The implementation of the program is based on a series of measures to improve the quality of life of the students, and to improve the quality of education. strong> First, the implementation of the objectives and tasks

(a) Target

Serious organization, careful arrangements, careful deployment, so that the nutritional meals are scientific, standardized and reasonable.

(2) tasks

1, the scientific provision of nutritious meals.

Combined with the growth and development of students, eating habits, nutritional status and needs, scientifically and rationally formulated weekly nutritious meal recipes, through the provision of breakfast in the form of nutritional supplements for students.

2. Comprehensively improve the dining conditions.

Based on the principle of "thrifty, safe, hygienic and practical", we use the cafeteria reasonably to further optimize the students' dining environment and ensure that the students' meals are "safe, hygienic and nutritious".

3, actively carry out nutrition education.

Give full play to the role of the "dietary committee", and actively implement nutritional food, scientific dietary guidance services to students, parents, teachers and food staff to popularize the scientific knowledge of nutrition, and correctly guide them to form a scientific nutritional concepts and good

eating habits.

Second, the implementation of the principle and scope

(a) principles

1, the main body of the school, coordinated to promote.

Our school as a pilot implementation unit, to coordinate the county nutrition office guidance, inspection, supervision, to ensure that the pilot work is implemented in an orderly manner.

2, according to local conditions, innovation.

Combined with the local natural conditions, economic level, dietary characteristics, customs and habits, constantly innovate the work mechanism, stable advancement, for the comprehensive promotion of nutritional food work to accumulate experience.

3, safety and health, to ensure quality.

Adhere to the "safety, health" as the first condition, strict control, resolutely prevent the occurrence of major accidents, to ensure food safety and student health.

(B) Scope

All students, students do not spend money, the state subsidizes the standard 3.80 yuan per day per student meal.

Every Monday to Friday all school students to the cafeteria to eat breakfast, double holidays and holidays in class by the cafeteria to provide meals.

1. Contents

The school adopts cafeteria feeding to provide breakfast service for students.

The formulation of recipes for meals, to achieve a reasonable mix, nutritional balance, to ensure nutrition and quality.

2, safeguard measures

(1) the implementation of responsibility to ensure food safety.

Establishment of a sound food safety guarantee mechanism and food safety emergency plan post responsibility system, clear emergency measures in case of emergencies.

(2) standardize procedures and strict fund management.

Strict implementation of raw material procurement, food distribution

management procedures, good quality and safety.

Strict implementation of the financial system, the funds set up a separate account, complete accounts, to do a clear posting, to ensure that the work of the standardized operation.

(3) Strengthen the management and improve the funding policy.

To strengthen the leadership of the cafeteria work in accordance with the requirements of the county, the implementation of the principal's responsibility, and to determine a school-level leadership in charge, equipped with a part-time cafeteria administrator.

To establish the advancement program real name deep knowledge management system and student files, the number of students receiving assistance, subsidy standards and other basic information, the implementation of dynamic management, to ensure that the information of the students receiving assistance is true and reliable.

(4) extensive publicity, and actively carry out nutritional education.

The development of practical education programs, take various forms and methods to publicize this beneficial policy to the community.

At the same time, widely listen to the views and suggestions of all aspects of society, improve the work in a timely manner, and seriously summarize.

Fourth, the organization and implementation

1, canteen construction and management.

With the supply of food varieties, the number of appropriate food ingredients processing and food cooking, storage and other places.

2, with disinfection, changing clothes, hand washing, lighting, ventilation, refrigeration and freezing, dust, flies, rodents, insects, washing, as well as treatment of waste water, storage of garbage and waste equipment or facilities.

3, the establishment of a sound safety management system, with a part-time food safety manager.

4, to strengthen the health management of employees, staff must undergo health checks, and obtain valid health certificates before they are allowed to work.

At the same time, regularly participate in the relevant departments and units organized by the food safety training to enhance food safety awareness and improve food safety skills.

Adhere to the daily morning inspection system, found that there are fever, diarrhea, skin wound infections and other food safety hazards, such as personnel immediately leave the workplace, after the cure can be re-employed.

Practitioners must be uniformly dressed, before work, after handling food materials, after washing hands with soap and flowing water, before contact with directly imported food should be disinfected hand washing, wearing clean work clothes, hats, and hair placed in the cap, not to stay long nails, nail polish, wear rings processing food.

5, food procurement.

Procurement from food production units, wholesale markets, etc., the strict implementation of the "food service food procurement, documentation and management regulations" should be checked, requested and retained the relevant licenses and product certificates, purchase lists and other documents.

6, food storage.

Dedicated cabinet storage and preservation equipment to achieve categorization, sub-shelf, marking, to prevent cross-contamination.

7, food sampling.

Each meal of finished food products shall be retained, and according to the varieties were held in the cleaning and disinfection of the closed special window, retention of 48 hours, retention of 100 grams, retention of time, retention of personnel, audit staff.

8, meal utensils cleaning and disinfection, and stored in a special cleaning facilities, the use of thermal methods for disinfection.

9, the process of feeding to accurately grasp the total number of students and the number of meals per day, the implementation of the school's work schedule on time.

10, the strict implementation of the principal to accompany the meal system, arrange a good schedule to accompany the meal, and students eat with a pot of rice, accompanied by the cost of the meal at their own expense, do not squeeze the student nutrition improvement program subsidy funds, the accommodation of the student meal collection can not be changed due to the implementation of the breakfast, the breakfast of the funds to arrange for the other meals to improve the standard of the meal.

V. Organizational leadership

In order to ensure the orderly implementation of the pilot work, specifically set up a leading group of work, the composition is as follows:

Group Leader: Liu Da (President and Secretary of the Party Branch) Deputy Group Leader: Chi Xiaobo (Vice President)

Zhang Guojun (Vice President)

Wu Guojun (Vice President) )

Lian Hongxiang (Deputy Secretary)

Group members: Lin Changgui (General Affairs Director)

Zhang Wei (Class Teacher)

Zhang Xuejie (Class Teacher)

Bai Junfeng (Class Teacher)

Ji Yongxin (Class Teacher)

Chen Yiping (Accounting)

Jianping Middle School

20XX March 1, 20XX