1, the development of a good student cafeteria management system and rules, and put into practice.

From 2002, the development of a variety of cafeteria management system, to the management of good schools schools, rectify deficiencies, combined with the actual school and the system year by year to modify and improve and update. Successively developed the "canteen health management system", "canteen health system", "canteen practitioners duties", "canteen disinfection system", "food and beverage sampling system", "items purchasing system", "warehouse management system", "canteen staff duty system" and so on. From the management personnel to practitioners, from hardware to software, from the purchase of raw materials to the sale, more chapters (law) can be based on, effective, easy to supervise and check. To do when the standard, everything standard, everywhere standard, is the school cafeteria management institutionalization, scientization.

2, "the responsibility for safety is heavier than Mount Tai" is the first responsibility of the work of the school, we must be vigilant. School food and health safety must be set up to be responsible for, supervise, and at all times to attach great importance to. Whether it is the school leadership, management, or practitioners, can not have a little sloppy and careless, so that the responsibility to a person, to strengthen the guidance and supervision. Every day, the cafeteria should be comprehensively inspected from time to time. If problems are found, the practitioners will be allowed to rectify the situation in a timely manner. For example, during the inspection, it is found that the dishes and cutlery are not sterilized, the samples are not standardized, and the items are not placed in a standardized manner. The management should point out in time and let the practitioners rectify the situation in time. So that the problems in the cafeteria will be less and less.

3, strict purchasing, storage, license (ticket) off.

Cafeteria use of spices, rice, flour, noodles, clear oil, a variety of meat, etc., by the school team members of several examinations, if in line with safety and health standards. There are franchised stores to deliver to the school (with a business license and health permit), there is a person acceptance, registration (purchase account), storage to ensure that the safety and health of the purchased items and quality, and ask for tickets or certificates of the person selling the items, and then put the purchased items in the storehouse in accordance with the requirements of the norms.

4, strict processing.

Managers should be strict food, catering health and safety requirements and canteen management system. Requirements for practitioners must be in accordance with the procedures for raw materials selection, bleaching, washing, rinsing, processing, preparation, cooking, processing of raw and cooked food cooking utensils can not be mixed, and to maintain cleanliness and sanitation. Raw and cooked food, finished products, semi-finished products processing and storage should be separated and clearly marked; meat and vegetarian food separate pool cleaning; food to be processed and direct access to food, raw materials and finished food should be separated. Food must be cooked and boiled through, after the meal is ready to sell to teachers and students generally no more than 2 hours and a half, to prevent food poisoning.

5, strict sterilization.

All the cooking utensils and students with the dishes should be cleaned, dried, put into the sterilizer specification disinfection, boiling water for half an hour or other disinfectants according to the instructions for disinfection before use, in order to ensure the health of teachers and students.

6, strict health prevention.

1) cafeteria operators must go to the county health bureau twice a year physical examination, where suffering from infectious diseases shall not work in the cafeteria; practitioners should be neatly dressed for work, dressed in work clothes and hats; individuals must pay attention to hygiene, and develop good hygiene habits.

(2) the school regularly on the cafeteria management personnel and practitioners of food safety education and training, in order to improve their awareness of food safety and responsibility, to ensure that the teachers and students of food safety.

(3) Strict sampling, registration and preservation are carried out, and it is strictly prohibited to sell dishes cold, and students are forbidden to eat wild mushrooms, sprouted potatoes, undercooked string beans, and leftovers.

(4) do a good job of "three prevention" work, strictly prohibit the purchase of "three no" food.

(5) do a good job in the distribution of egg and milk - especially the entrance gate, students are required to pour the milk into a transparent cup, to do: a look (if there is flocculation, it is spoiled, can not be drunk); two smell: if there is a strange smell, can not drink; three taste: if the milk does not taste right, and even more can not drink. The reverse is also true. In this way, the party and the country's people project to do a good job, more conducive to the physical and mental health of students.

(6) The school has developed a practical and effective program to prevent food poisoning.

(7) the school of the cafeteria managers and practitioners of strict management, strengthen the implementation, and the implementation of rewards and penalties.

Third, the use of cafeteria management system software to manage the school cafeteria

Management of school cafeterias should also keep abreast of the times, close to the trend of the mobile Internet era, innovation to create a convenient cafeteria dining mode, so that science and technology into the management of the school cafeteria, to do so that the school, parents, students are satisfied.

In short, the safety issue is very important, catering safety is the most important, we should always put the students' catering safety in mind, and never forget to educate students about food safety, only in this way can ensure that the school work properly, in order to ensure that students can rest assured that parents feel at ease. Let's join hands *** with the students to create a safe, harmonious learning and living environment it! Only in this way can we achieve some teachers and students canteen management is to adhere to the public welfare of the canteen, not for profit, but for teachers and students to provide quality catering services, to ensure that food, food and other safety and hygiene for teachers and students to lay a solid foundation for physical and mental health.