(Promulgated by DecreeNo. 10 in 2004) 14 was promulgated by the Ministry of Education and the Ministry of Health on September 20, 2002, and came into force on June 1 1 2002. )
Chapter I General Principles
Article 1 In order to prevent food poisoning or other food-borne diseases in schools and ensure the health of teachers and students, these Provisions are formulated in accordance with the Food Hygiene Law and the School Hygiene Regulations.
Article 2 These Provisions shall apply to all kinds of full-time schools and kindergartens at all levels.
Article 3 The sanitary management of school canteens and students' collective dining must adhere to the working principle of putting prevention first, and implement the working principles of supervision and guidance by the health administrative department, management and supervision by the education administrative department and concrete implementation by the school.
Chapter II Requirements for Building, Equipment and Environmental Sanitation of Canteen
Article 4 The canteen should keep the internal and external environment clean and tidy, and take effective measures. Eliminate harmful insects such as rats, cockroaches and flies and their breeding conditions.
Article 5 The layout of canteen facilities and equipment shall be reasonable, and there shall be relatively independent food raw material storage rooms, food processing operation rooms, food sales places and dining places.
Article 6 A canteen processing workshop shall meet the following requirements:
(1) The minimum usable area shall not be less than 8 square meters;
(two) the wall should be 1.5 meters above the ceramic tile or other waterproof, moisture-proof and washable materials made of dado;
(three) the ground should be made of waterproof, non-slip, non-toxic and easy to clean materials, with a certain slope, which is convenient for cleaning and drainage;
(four) equipped with adequate lighting, ventilation, smoke exhaust devices and effective facilities and equipment to prevent flies, dust and rats, sewage discharge and waste storage meet the hygiene requirements;
(five) ordinary colleges and universities canteen to sell cold meat, cold dishes must have a cold dish room, and equipped with special refrigeration, washing, disinfection facilities and equipment.
Seventh canteens should use wear-resistant, easy-to-clean, non-toxic materials or build special washing facilities and equipment for tableware, disinfection pools, etc. The use of chemical disinfection, there must be more than 2 pools, and shall not be mixed with cleaning vegetables, meat and other facilities and equipment.
Article 8 Tableware must be washed and disinfected before use, and meet the relevant national hygiene standards. Sterilized tableware shall not be used. Reuse of disposable tableware is prohibited.
Disinfected tableware must be stored in a special tableware cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware washing cabinets should be cleaned regularly and kept clean.
Ninth tableware washing and disinfectant must meet the hygiene standards or requirements.
Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs.
Article 10 The dining place in the canteen shall be provided with running water devices for diners to wash their hands and dishes.
Chapter III Hygienic Requirements for Food Purchasing, Storage and Processing
Eleventh strictly control the purchase of good food. The purchaser of the canteen must go to the business unit holding the hygiene license to buy food, and obtain the license in accordance with the relevant provisions of the state; The place to buy food should be relatively fixed to ensure its quality.
It is forbidden to buy the following foods:
(1) Food that is spoiled, moldy, insect-borne, unclean, mixed with foreign objects or other sensory properties are abnormal, contains toxic and harmful substances or is contaminated by toxic and harmful substances, which may be harmful to human health;
(2) Meat and its products that have not passed the veterinary hygiene inspection or failed the inspection;
(3) stereotyped packaged food that has expired or does not meet the food labeling requirements;
(four) other foods that do not meet the food hygiene standards and requirements.
Article 12 When ordering food, the orderer in charge of students' group meals in the school shall confirm the permitted items marked with "food delivery" or "nutritious meals for students" on the hygiene license of the producers and operators, and shall not order food from unauthorized producers and operators.
Students' collective dining must be treated as dinner, and leftovers and cold meat and cold dishes are not on time.
Strictly control the hygiene and quality of meals, and check and accept the meals provided by catering units according to the ordering requirements.
Thirteenth food storage should be classified, shelf, off the ground, regular inspection, timely treatment of spoiled or expired food.
It is forbidden to store toxic and harmful substances and personal belongings in food storage places.
Refrigeration equipment used to preserve food must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets.
Fourteenth knives, piers, plates, barrels, pots, baskets, rags and other tools and containers for raw materials, semi-finished products and finished products must be clearly marked, so that they can be used separately, stored fixedly, washed after use and kept clean.
Fifteenth canteen cooks must use fresh and clean raw materials to make food, and shall not process or use food and its raw materials that are spoiled and abnormal in sensory properties.
Sixteenth processed foods must be thoroughly cooked, and the central temperature of large pieces of food that need to be cooked and processed shall not be lower than 70℃.
Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Food must not come into contact with poisonous and unclean things.
Do not sell foods with deteriorated or abnormal sensory properties, which may affect students' health.
Seventeenth vocational schools, ordinary middle schools, primary schools, special education schools, kindergartens and canteens are not allowed to sell cold meat and cold dishes.
Air disinfection must be carried out regularly in the cold dishes room of university canteens; There should be a special person to carry out the processing operation, and the non-cold dish room staff shall not enter the cold dish room without authorization; Tools and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use.
No less than 250g samples should be taken from each cold dish for each meal and stored in refrigeration equipment for more than 24 hours for inspection.
Eighteenth food from cooking to selling generally shall not exceed 2 hours. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60℃ or lower than 10℃.
Nineteenth canteen leftovers must be refrigerated for no more than 24 hours, and must be thoroughly heated at high temperature before they can be sold.
Chapter IV Hygienic Requirements for Employees in Canteen
Twentieth canteen employees and managers must master the basic requirements of food hygiene.
Twenty-first canteen employees must undergo health examination every year, and food production and marketing personnel who have joined the work newly or temporarily must undergo health examination and obtain health certificates before they can take part in the work.
Anyone who suffers from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in direct contact with imported food.
When employees in the canteen and collective diners have symptoms that hinder food hygiene, such as cough, diarrhea, fever and vomiting, they should leave their posts immediately. And after finding out the reasons, eliminating the symptoms that hinder food hygiene or curing, you can resume your job.
Twenty-second canteen employees should have good personal hygiene habits. Must do:
(1) Wash hands with soap and running water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food;
(2) Wear clean work clothes and hats, and put your hair in the hats;
(3) Don't grow long nails, apply nail polish or wear a ring to process food;
(4) Smoking is prohibited in food processing and sales places.
Chapter V Management and Supervision
Twenty-third schools should establish a principal responsibility system and be equipped with full-time or part-time food hygiene management personnel.
Twenty-fourth schools should establish and improve the food hygiene and safety management system.
When contracting canteens, schools must take food hygiene and safety as an important indicator of the contract.
Twenty-fifth school canteens must obtain a hygiene license issued by the administrative department of health, and school canteens that have not obtained a hygiene license shall not be opened; Should actively cooperate with and take the initiative to accept the health supervision of the local health administrative department.
Twenty-sixth school canteens should establish health management rules and regulations and post responsibility system, and relevant health management terms should be publicized in dining places and accepted by diners.
The canteen should establish strict safety measures to prohibit non-canteen staff from entering the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of students' dining.
Twenty-seventh schools should strengthen food hygiene education for students, provide scientific guidance, discourage students from buying lunch boxes and food sold by street unlicensed vendors, and do not eat suspicious food of unknown origin.
Article 28 Education administrative departments at all levels shall, in accordance with the Food Hygiene Law and the requirements of these Provisions, strengthen the administrative management of food hygiene in schools under their jurisdiction, take food hygiene and safety management as an important content of supervision and evaluation of schools, and take food hygiene and safety as an important evaluation index for evaluating school work.
Article 29 Education administrative departments at all levels shall formulate training plans for canteen managers and employees, and under the guidance of health administrative departments, regularly organize canteen managers and employees in our school to carry out food hygiene knowledge, professional ethics and legal education and training.
Thirtieth education administrative departments at all levels and health care institutions affiliated to schools have the obligation to inspect and supervise the business guidance of school canteens and students' collective dining, and should regularly go deep into school canteens for business guidance, inspection and supervision.
Article 31 Health administrative departments at all levels shall, in accordance with the relevant provisions of the Food Hygiene Law, strengthen the hygiene supervision of school canteens and students' collective dining, and focus on the supervision and guidance of important links that are easy to cause food poisoning or other food-borne diseases in the procurement, storage, processing and sales of canteens.
Strengthen the management and supervision of health permit work, strictly implement the standards for issuing health permits, and distribute all school canteens with unstable health quality and no health conditions. For school canteens that have obtained hygiene licenses, the intensity and frequency of supervision should be increased.
Thirty-second schools should establish an emergency mechanism for food poisoning or other food-borne diseases. After food poisoning or suspected food poisoning accident, the following measures should be taken:
(a) immediately stop production and business activities, and report to the local people's government, the administrative department of education and the administrative department of health;
(two) to assist medical institutions to treat patients;
(3) Keeping food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and venues;
(four) to cooperate with the investigation of the administrative department of health, and truthfully provide relevant information and samples according to the requirements of the administrative department of health;
(five) the implementation of other measures required by the administrative department of health to control the situation to a minimum.
Thirty-third schools must establish and improve the reporting system of food poisoning or other food-borne diseases, and report food poisoning or suspected food poisoning accidents to the local administrative departments of education and health in a timely manner.
The local education administrative department shall report to the higher education administrative department step by step.
The local health administrative department shall report to the Ministry of Health within 6 hours, and report to the people's government at the same level and the health administrative department at a higher level.
Thirty-fourth the establishment of school food hygiene accountability system. In violation of the provisions, dereliction of duty, neglect of management, resulting in students' food poisoning or other food-borne diseases, schools and responsible persons, and after the occurrence of food poisoning or other food-borne diseases, schools and responsible persons conceal the truth and fail to report, the education administrative department shall give informed criticism or administrative sanctions in accordance with the relevant provisions.
Those responsible for food poisoning or other food-borne diseases caused by the issuance of health permits that do not meet the conditions for the issuance of health permits shall be given informed criticism or administrative sanctions by the administrative department of health in accordance with relevant regulations.
In violation of regulations, causing major food poisoning incidents, if the circumstances are particularly serious, the legal responsibility of the corresponding responsible person shall be investigated according to law.
Chapter VI Supplementary Provisions
Article 35 The meanings of the following terms in these Provisions are:
Student group meal: meals and food prepared for students' meals, including ordinary meals, nutritious meals and recess meals (milk, soybean milk, drinks, pasta, etc.). ), as well as group meals provided for students when the school holds various activities.
Dining hall: the school has its own dining hall, the contracted dining hall and the entity that provides dining services for students after the socialization of logistics in colleges and universities.
Canteen employees: canteen buyers, canteen chefs, canteen food distributors, warehouse keepers, etc.
Thirty-sixth small-scale rural schools that simply process students' own food and vegetables or think that students have hot meals, their canteen buildings and equipment will not be used as units to implement these provisions for the time being. However, other aspects shall meet the requirements of these Provisions.
Thirty-seventh of the students' collective dining production operators supervision and management, according to the "student collective dining hygiene supervision measures".
Article 38 These Provisions shall be implemented as of June 6, 2002. Hygienic management system of canteen
In order to strictly abide by the relevant provisions of the Food Hygiene Law, canteen service personnel must ensure food hygiene, abide by the relevant rules and regulations of the school, and implement the following hygiene systems formulated by the school:
First, the canteen food hygiene system.
Based on the principle that food must be hygienic, fresh, pollution-free and non-toxic, to ensure adequate nutrition and meet the needs of teenagers' growth and development, we should do the following:
1. Canteen must have hygiene license and business license, and employees must have health certificates.
2. Flour and rice must be sourced legally, purchased locally, free from mildew, and the additives should be within the specified range. Moisture-proof and anti-virus measures should be taken during storage.
3. Meat products must be purchased at the assured butcher shop designated by the quarantine station, and there is a purchase register to ensure that they are fresh and free from parasites.
4. Vegetables should be fresh, not rotten, spoiled and pollution-free, and there should be a certain amount of seasonal vegetables.
5, are not allowed to use bulk salt, soy sauce, vinegar, etc. First, the purchase of bagged iodized salt, bagged or bottled soy sauce, vinegar, and condiments must be produced by regular manufacturers and meet the hygiene standards.
6, the rest of the food should be stored in the refrigerator, must be hot before the next sale, if there is no fresh-keeping facilities, it is strictly prohibited to sell the next day.
7. Raw and cooked food should be stored separately, and the chopping board and knives for cutting raw and cooked food should also be separated.
8. Food should be of good quality and quantity, with complete patterns. A certain amount of protein (meat, eggs, milk and beans), fat and carbohydrates, as well as various vitamins and trace elements should be guaranteed every day. In order to prevent food poisoning and digestive tract diseases, measures such as fly prevention and rodent control should be taken.
9. Staff should pay attention to personal hygiene, don't wear jewelry, keep clothes clean and tidy, and operate according to food hygiene requirements when selling rice, such as: don't hold buns with your hands, and wash and boil tableware after each use.
Second, the canteen kitchen operating room health system.
1, raw and cooked food are placed separately, and raw and cooked food chopping boards and kitchen knives are used separately.
There are no mice, flies, cockroaches and rotten food in prestige.
3. Tableware and articles should be placed neatly, cleanly and hygienically.
4. Cooking personnel do not leave beards, long nails, nail polish, rings, overalls and working caps.
5, the ground is free of oil and garbage, and the stove is clean and hygienic.
6. Don't pull wires and connect appliances without permission.
Three. Hygienic system of canteen.
In order to ensure students' food hygiene, maintain their health and strengthen the hygiene management of school canteens, the following systems are formulated:
1, put an end to pests that spread bacteria, such as flies in the canteen.
2, the ground without scraps of paper, peels and other garbage.
3, desktop, chairs, food delivery window should be free of oil, dust and other phenomena.
4, doors and windows glass clean in time, no dust and other phenomena.
5. Keep the clean area within 3m outside the canteen clean and tidy. 36555554