canteen hygiene management system
1. In order to strengthen the management of school canteens and better provide catering services for teachers and students, this system is formulated according to the Food Hygiene Law of the People's Republic of China and the Measures for Hygienic Management of School Canteen and Students' Collective Dining by the Ministry of Education and the Ministry of Health.
2. Job responsibilities:
1. Strictly reform the supervision and inspection functions.
2. establish and improve the food hygiene and safety supervision and inspection system, regularly or irregularly inspect the food hygiene in the canteen, put forward rectification measures in time for existing problems, and make improvements within a time limit.
3. Prevent food poisoning accidents. Strengthen the inspection of food procurement materials for inspection certificates and production licenses to ensure food hygiene and safety.
4. Impose sanitary inspection on tableware disinfection to prevent tableware from spreading diseases.
5. Strengthen the management of employees' health certificates, and strictly enforce the system of employees holding certificates.
6. Units and individuals who violate the regulations on food hygiene and cause food poisoning accidents or the spread of other food-borne diseases shall report to the school or the health administrative department at a higher level according to relevant laws and regulations, and investigate the relevant responsibilities.
post responsibility system:
(1) post responsibility system for sanitation in canteen warehouse
1. The warehouse must be in charge of by a special person. In order to ensure food safety, people should lock it in time when they leave the warehouse, and no one except the keeper is allowed to enter the warehouse without authorization.
2. Food racks shall be set in the warehouse, and the raw materials shall be classified and labeled. The food raw materials shall be more than 11cm away from the wall and the ground to facilitate air circulation and goods handling.
3. When purchasing raw materials, you must ask for the product's certificate and test sheet.
4. The food put into storage should be put on shelves according to categories, so that it can be used first in, first out and perishable.
5. Food hygiene and quality must be checked when leaving the warehouse, and expired and deteriorated food shall not be used.
6. Keep the warehouse clean and tidy, and ensure good ventilation.
7. Set up safe and effective fly and mouse prevention facilities.
8. If the warehouse management fails to operate according to the above regulations, resulting in food accidents, the storekeeper and the person in charge of the canteen will be held accountable.
(2) Health post responsibility system for rough machining in canteen
1. Empty talk post responsibility system in rough machining room, and assign special personnel to be responsible for health work.
2. The staff must abide by the Personal Hygiene System for Employees and wear neat work clothes and hats.
3. Separate special cleaning tanks for meat raw materials and vegetable raw materials, which are clearly marked.
4. The operation desks, utensils and containers for processing meat and vegetables are used separately and clearly marked.
5. Meat processing
(1) When processing meat, we should first pay attention to the freshness of the meat, and we should not process livestock meat that has died of illness, poisoning, unknown cause of death or spoilage.
(2) seafood should not be mixed with other meats for cleaning.
(3) Birds, livestock and fish are not directly stored on the ground.
(4) Processed meat must be free of blood, hair, dirt and odor.
(5) The chopping block should be smooth on three sides (the top, bottom and edges of the chopping block should be smooth). The chopping block is scraped and cleaned after use, and then placed vertically.
6. Vegetable processing
(1) Vegetables and melons are classified and put on vegetable racks after purchase, and are not piled up anywhere.
(2) There should be enough clean water to wash the vegetables during processing, and there should be no sediment, sundries, insects, etc. after washing.
(3) Do not eat rotten vegetables and fruits.
(4) Tools (vegetable racks and containers) must be clean and free from dirt.
(5) Clean the pool and ground before work every day, keep the ditches unblocked, and do a good job in post hygiene.
(3) post responsibility system for processing hygiene in the cooking room
1. Abide by various rules and regulations, study cooking techniques, strive to increase the variety of dishes, and pay attention to "color, fragrance, taste and shape" to ensure quality.
2. People entering the cooking room must wear work clothes and hats, and smoking is not allowed.
3. The cooking and processing room must be equipped with a storage cabinet for utensils, and the sanitary condition in the cabinet should be good. Before cooking, the processed food should be carefully inspected. If it is found to be spoiled or other sensory properties are abnormal, cooking and processing are not allowed.
4. When cooking, cook (stir-fry) thoroughly, so that every part of the food is evenly heated, and the temperature in the center of the food is not lower than 71oC, so you can taste directly without using a spoon or hands.
5. All containers and utensils that have to be used must be cleaned and disinfected.
6. The edible oil for fried food shall not be used for more than two times. Cooked food is delivered to the pantry in time.
7. The processed finished products are stored separately from semi-finished products and raw materials.
8. Waste should be placed in the dirt bucket and the dirt bucket should be covered.
9, keep the exhaust hood clean, smoke exhaust is good.
11. Personal belongings are not allowed to be brought into the cooking room.
11. Before coming off work, clean up the oil, sauces and condiments, and put them in order. Condiments containers should be clean, free of oil stains and raindrops.
(4) Hygiene post responsibility system in the decontamination room
1. Tableware must be taken care of by a special person and must be equipped with enough turnover tableware. Washing tableware must have a special pool.
2. The cleaning and disinfection of tableware must be carried out according to the specified degree, so as to achieve one washing, two brushing, three flushing, four disinfection and five cleaning.
washing: wash off the food residue on the tableware with clear water.
second brush: put the utensils in the washing liquid to wash, and brush with the washing tool to remove the dirt and grease on the utensils.
three flushes: rinse the detergent attached to the tableware with clean water.
4. Disinfection: The cleaned tableware must be sterilized by boiling or steam for more than 111 oC11 for 11 minutes, and the infrared disinfection is generally controlled at 121 oC for more than 11 minutes; Can't use high temperature disinfection of glass and other application drugs disinfection; Drug disinfection should be carried out in strict accordance with the effective concentration and soaking time of disinfectant.
5. Cleaning: Disinfected tableware should be naturally filtered or dried, and towels and napkins should not be used to dry it to avoid re-contamination. Disinfected tableware should be put into the tableware cleaning cabinet for standby in time, and the cleaning cabinet should be clearly marked.
3. Disinfected and unsterilized tableware should be stored separately, and no other items should be stored in the cleaning cabinet.
4. The tableware cleaning cabinet should be cleaned regularly and kept clean.
(5) Health post responsibility system in the pantry
1. The staff in the pantry must wear work clothes, hats and masks, and wash and disinfect their hands;
2. The ultraviolet light must be turned on for 31 minutes before the meal preparation every day to disinfect the air in the dining room;
3. All food containers, utensils and tableware in the pantry must be cleaned and disinfected;
4. The countertop for catering should be kept clean;
5. sundries and indirect food are not allowed to enter the pantry;
6. Workers selling food must not touch money and other dirt, and operators must wash their hands frequently;
7. fly-proof and dust-proof facilities shall be provided and kept clean.
(6) Health post responsibility system in cooked food room
1. Before entering the cooked food room, operators should change their washed work clothes and hats, wash and disinfect their hands, and wear masks when working;
2. The ultraviolet light must be turned on for 31 minutes every day to disinfect the air in the cooked food room;
3. Before work, all tools and appliances must be wiped with disinfectant, and then the floor is mopped with disinfectant and the rag is soaked; Hand cloths and rags should be separated and cannot be confused;
4. All foods supplied in the cooked food room shall be fresh, clean, of good quality, bright in color and hygienic;
5. Keep the environment and work in the cooked food room clean, so that there are no rats, flies and cockroaches.
6. Only necessary utensils, tools and utensils can be stored in the cooked food room, and no sundries or personal items are allowed.
V. Food hygiene inspection system
1. Set up a food hygiene fate inspection and supervision team to conduct food hygiene inspection and environmental hygiene inspection on the canteen regularly or irregularly;
2. Ensure the good food procurement and purchase, especially for bulk and key foods such as oil, rice, meat and vegetables. It is forbidden to purchase moldy, toxic, harmful or unqualified food without a license to ensure the hygiene and safety of the purchased food;
3. standardize the food processing operation flow. Do the thick and thin partition, separate meat and vegetables, isolate raw and cooked, and wash strictly;
4. Stored foods should be refrigerated and kept fresh. Foods that do not need to be kept fresh should be separated from the ground, sorted and stacked neatly, used first in advance, and checked for deterioration and odor before use;
5. Make sure not to sell spoiled or uncooked food to prevent food poisoning caused by virus cross-infection;
6. standardize food delivery channels. The prepared food is transported in a closed container by a special elevator.
7. The inspection results should be recorded and reported. If problems are found, they should be solved immediately, and the responsible person should be held accountable.
VI. Management system for food procurement
1. A special person must be responsible for the procurement of raw materials in the canteen, and master the knowledge of food hygiene and common sense of procurement;
2. When purchasing food and food raw materials at designated places and packaged food, you must carefully check the factory name, address, production date, shelf life and other contents, and ask for food hygiene license, food inspection certificate or laboratory test sheet.
3. Purchase meat and poultry food to obtain quarantine certificate;
4. Strictly prevent the purchase of rotten, deteriorated, adulterated and shoddy food, and do not purchase "four noes" food and untested food;
5. Ask the owner for a receipt every time you purchase food, and keep the receipt until the food is normal after eating;
6. The purchased food should be registered and put into storage.
VII. Establish a food entry and exit ledger system
1. The canteen has a special person to record the daily purchase situation and set up an entry ledger;
2. Record details include date, variety name, quantity, amount, supplier/merchant, delivery note number and the signatures of the consignor and consignee;
3. After the raw material incoming ledger is registered, it shall be signed by the canteen manager;
4. The personnel responsible for recording the purchase ledger must strictly follow the above system.
VIII. Food sample retention system
1. Teachers and students should take not less than 111g samples of each food before or after each meal;
2. Samples of food should be stored in sealed special containers after disinfection and disinfection according to varieties, and must be kept in cold storage for more than 48 hours;
3. Food samples shall be kept in the specified refrigerator (cabinet);
4. Food samples shall not be mixed with other raw and cooked foods to prevent cross-contamination;
5. The food samples shall be destroyed in time after 48 hours, and the retained food shall not be mixed with the dining food;
6. There is a special person who is responsible for the food sample retention and record management.
IX. Health examination system for employees
1. Canteen employees must go to the municipal disease control department for health examination, and they can only take up their posts after passing the examination and obtaining a health certificate;
2. Employees who have obtained the Health Certificate must have a health examination once a year, and can continue to work only after obtaining the Health Certificate of that year. Those who have obtained the health certificate for more than one year are deemed to be undocumented;
3. Employees in canteens who are found to have digestive infectious diseases (including pathogen carriers) such as dysentery, typhoid fever and viral hepatitis that affect food hygiene, active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene are not allowed to work in canteens.
4. If any violation of the system is found, the person in charge shall be held accountable.
X. Disposal system of unqualified food and raw materials
1. If unqualified or suspected food raw materials are found after purchasing (the materials for claiming certificates are irregular, the sensory quality is not good, there is no qualified target, the manufacturer's name and production date), they shall be returned to the supplier or manufacturer immediately.
2. If the food raw materials are found to be mildewed or exceed the shelf life during storage, they shall be immediately reported to the logistics supervisor for destruction.
3, unqualified food raw materials should be recorded in time after treatment (product name, quantity or weight, manufacturer, treatment reasons, etc.).
4. There should be at least two people present during the treatment of unqualified food raw materials, and the names of the handlers and references should be signed respectively.
5. When the products produced by the canteen itself are found to be unqualified, refer to the provisions of this system from 1 to 4.
Xi. Self-inspection system of kitchen hygiene
The health administrator conducts a health inspection once a day before noon.
the person in charge of health checks regularly or irregularly every week.
the health management team conducts health inspection and evaluation once a month.
all kinds of inspections should have inspection records, and the problems found and the rectification should be recorded.
XII. Emergency response plan for food poisoning accidents.