In order to effectively strengthen the leadership of food safety supervision of food service units, set up by the director of the food service as the head of the food safety supervision work of the leading group, the development of various food service food safety work to implement the program, and timely arrangements for the deployment of work.

Two, clear objectives, the implementation of the responsibility:

Do a good job in four areas:

1, do a good job in the basic situation of food service units survey mapping.

2, seriously do a good job of publicizing the food safety law and other laws and regulations.

3, according to the food service units special rectification work target requirements to effectively strengthen the supervision, to achieve comprehensive coverage, to ensure food service food safety.

4, do a good job of quantitative grading management of food service units this year.

Three, seriously carry out the rectification work:

1, the basic situation:

2, supervision and inspection:

3, the focus of the rectification:

School canteens, Nongjiajia, tourist attractions, large, medium and small food service units as the focus of the rectification, focusing on checking the operation of food service licenses whether the validity of the period, food and raw materials Purchase of food and raw materials and registration of accounts, the abuse of food additives, disinfection of food utensils and equipment operation, processing place health environment.

4, quantitative grading work