The current food hygiene and safety has become a major social concern. School cafeteria for
meal object is in school teachers and students, is a vulnerable population, once the food poisoning, involving a wide range of
hazardous people, Du will have a great impact. So we should actively take measures to improve school food hygiene
safety work, specific practices are as follows:
(a) the establishment of health and safety system
The development of food hygiene standards, and conscientiously implement the "Food Hygiene Law", "Food Hygiene V.4", "food hygiene", "food hygiene", "food hygiene", "food hygiene", "food hygiene", "food hygiene" and "food hygiene".
Four systems", from the purchase, acceptance, operation, sale and other aspects of strict control. Strictly prohibit the use of mold,
deterioration of the original section and the sale of moldy and deteriorated food. Combined with the actual situation. The development of food hygiene, environmental
environmental hygiene, kitchen utensils, tableware hygiene and personal hygiene standards so that all cooks strictly
strictly abide by the implementation. At the same time should also establish strict security measures. Strictly prohibit non-cafeteria workers
workers feel free to enter the school cafeteria food processing operations and food storage room, to prevent
stop the occurrence of poisoning. Ensure the health and safety of students with e.
(B) to strengthen publicity and education
so that cooking staff fully understand the strengthening of health management, is to prevent food contamination. Directly related to
The body of the dining staff ship health matters. According to the Shenzhen Jiakang catering services company concerned,
Food hygiene factors. Mainly environmental pollution, poor sterilization of food utensils. Kitchenware and personal hygiene
Sanitation is not thorough, therefore. Must be educated cooking staff, seriously implement the "Food Sanitation Law".
To prevent the occurrence of food poisoning, improve legal awareness and food hygiene awareness.
(C) the implementation of the responsibility of health management
Schools should be in the school canteen to establish health management rules and regulations and post responsibility system
degree, the relevant provisions of the health management should be in the student dining place publicity, to accept the supervision of dining students
supervision. Establishment of long-term effective monitoring and management mechanism:
1. Strengthen the leadership, rationalize the system, a departmental coordination. *** with a good school cafeteria food
product health and safety work:
2. school cafeteria to carry out regular inspections. The unstandardized canteens should be rectified
with a deadline, and those that still do not meet the requirements should be resolutely stopped, with a firm attitude;
3. Strictly implement the system of reporting major accidents;
4. Regularly carry out training;
5. Establish a daily regular inspection system;
6. Establish a long-term and effective hygiene and safety control and management mechanism. Health and safety management
Must adhere to the prevention-oriented work policy, to implement the health administrative departments to supervise and guide, education
administrative departments to manage the supervision, schools and school canteens specific implementation of the principle of work, to increase the canteen
food hygiene and safety supervision and inspection of the frequency and intensity of the food hygiene and safety. Catering health content is more, such as
food hygiene and personal hygiene requirements as well as kitchen utensils, tableware and disinfection, should be in the cooking staff
posts in your job item by item implementation to the person, as for the dining room, the kitchen, and other environmental health, should be taken to set
people, fixed objects, fixed time, fixed quality, delineation of work. The company is responsible for the work of the package.
(D) inspection and evaluation, linked to rewards and penalties
Shenzhen Jiakang Catering Service Company pointed out that in the examination of the quality of the whole meal, should be listed in the health
as an important indicator to assess. Regularly divided into the responsibility area of each team and personal hygiene
Review of the bit of checking, health work done well or badly, according to the percentage system to develop a fireworks sub-methods,
Rewards and penalties to ensure that the implementation of the canteen health work.
Matters of daily management:
1. Receiving and quarantine:
(1) whether the food pests;
(2) whether the food is contaminated by chemicals;
(3) whether the packaging is clean, intact, and whether it is possible to prevent contamination;
(4) whether it is in the shelf-life and in line with the statutory provisions;
( 5) Whether it is sent to storage immediately after receipt;
(6) Whether the vehicles and other tools used to transport the food are clean and the food is at the correct temperature;
(7) Whether animal quarantine review is carried out on meat and poultry food.
2. Storage Controls:
(1) Whether there is a shelf life;
(2) Whether there is an inventory management program on site;
(3) Whether the storage temperature is correct;
(4) Whether there is pest control;
(5) Whether there is a possibility of chemical and physical contamination of the food in the storage place;
(6) Whether the food packaging is clean and suitable;
(7) Whether there are adequate facilities to arrange for the storage of food.
3. Cooking management:
(1) Whether the cooking time is sufficient and in accordance with the program;
(2) Whether the cooking throughput is correct and in accordance with the program;
(3) Whether the cooking method is suitable for the food (large or small, more or less);
(4) Whether there is cross contamination after cooking:
(5) Whether the raw ingredients added at the end of cooking are appropriate;
(6) Whether the raw materials added are clean and suitable;
(7) Whether there are adequate facilities to arrange for food storage. (6) Whether cooking was done according to the correct time schedule to avoid leaving it too
long after cooking before serving (Shanglai);
(7) Whether the equipment used was suitable and in good condition;
(8) Whether the refrigeration and cooling procedures were safe;
(9) Whether the food was re-heated to an adequate Temperature is adequate
4. Holding control:
(1) Is the holding time and temperature correct:
(2) Is there too much food being prepared;
(3) Is there a risk of contamination with foreign materials and chemicals;
(4) Is there a possibility of cross-contamination with other foods;
(5) Is the holding food excessive (albeit in a safe condition).
5. Service management:
(1) Whether the time and temperature are correct
(2) Whether personal hygiene is in accordance with the regulations
(3) Whether measures are in place to prevent contamination of food by foreign objects or consumers;
(4) Whether communal chopsticks and spoons are provided, or whether it is recommended that we pay for a separate system of meals;
(5) Whether the surface of the operating table, (6) Whether service and pre-sale shipping procedures are safe
6. Cleaning management:
(1) Whether cleaning procedures prevent cross-contamination;
(2) Whether there are on-site cleaning procedures, such as those for cleaning the premises, equipment, and fixtures;
(3) Whether chemicals are used in a safe and proper manner, and whether they are used in accordance with instructions or regulations. (3) whether chemicals are used safely and correctly, and whether they are used in accordance with instructions or regulations;
(4) whether cleaning is carried out efficiently with the right kind of fungus;
(5) whether water temperatures are appropriate;
(6) whether there are procedures for sanitizing the site;
(7) whether cleaning equipment and detergents are stored and placed separately from foodstuffs;
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(8) Whether someone is responsible for monitoring the cleaning process.
7. Personal hygiene controls:
(1) Whether personnel have a basic knowledge of food safety and hygiene;
(2] Whether personnel have unsanitary demeanor (e.g., smoking);
(3) Whether personnel follow the hand-washing inkling;
(4) Whether hand-washing and hand-drying devices are adequate;
(5) Whether there are (5) Whether there were sufficient first aid items (including waterproofs, medical kits, bandages)
(6) Whether personnel wore jewelry and nail polish
(7) Whether personnel wore suitable and hygienic uniforms and hats, and whether gloves were cut off; and (8) Whether there were adequate hand washing and hand drying facilities. Whether to change gloves according to
regulations;
(8) Whether to color-code equipment and devices and the correct use;
(9) Whether employees are sick or infected are still on the job and have the potential to cause food poisoning;
(10) Whether employees are aware of certain diseases and infections that must be reported to the supervisor
8. Food Packaging Management:
(1) whether the materials used to package food are safe;
(2) whether the temperature is always safe when packaging;
(3) whether the materials are stored in a hygienic manner;
(4) whether the food is labeled correctly. Include relevant storage conditions.
9. Waste control:
(1) Whether food waste and garbage are collected hygienically:
(2) Whether bins are appropriate;
(3) Whether areas and equipment where waste is placed are clean
(4) Whether wastes are collected from the premises in accordance with the regulations and in a reasonable manner
(5) Whether wastes on the site are first hygienically centralized and then awaiting collection.
10. Pest control:
(I) Whether there is a pest control program on site.
(2) Whether employees know that pest problems must be reported to the supervisor immediately;
(3) Whether there are monitoring measures in the operation site
11 disinfection management:
(1) Whether there is a disinfection control procedure on site;
(2) Whether employees know the importance of disinfection;
(3) Whether there are monitoring measures in the operation site. (3) Whether there are monitoring and control measures in place at the operation site.
In the new century, health and safety management has been elevated to the height of the battlefield that determines the quality of the nation and the competitiveness of the nation
Therefore, all universities should effectively do a good job in the supervision of food hygiene
management, to ensure the safety of the students' diet. All relevant departments should combine the rectification and standardization of the market
economic choices, and do a good job of food hygiene and safety related to the Xuezuo governance. Xuezuo continue to do
good work in the prevention and control of food poisoning and other food-borne illnesses. Through efforts to ensure
in the Kakusho teachers and students health and safety of life, to maintain the normal order of teaching and learning in the school.