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Talk about the supervision of food safety and hygiene on campus

Abstract: This paper summarizes and analyzes the supervision and inspection of primary and secondary schools in Liupanshui City in combination with the canteens in the school, the school around the catering establishments and food kiosks. Explore the influencing factors of school food safety, to improve the level of school food safety management to provide reference.

Keywords: school food safety, health supervision

School food safety is related to the normal teaching and living order of the school, and is related to the health and safety of all teachers and students. School food safety has become a hot issue of concern to the whole society. In recent years, Liupanshui City, health supervision of school food hygiene and safety work as health supervision and management of the top priority, the school's own management has been strengthened, the school cafeteria health appearance has improved significantly. However, from the actual point of view of campus food safety, there are still many problems and hidden dangers, the need to take further management countermeasures to solve and eliminate, which is a higher demand for health supervision and management work.

1, school food safety status

1.1 campus canteen status

The city's large and medium-sized schools *** more than a hundred canteens, there are generally a small area, the layout is unreasonable, "three prevention" facilities are incomplete, tableware disinfection cleaning is not complete, insufficient facilities to retain samples, food purchases are not certified. The problem is that the company's products and services are not available on the market.

1.2 Schools around the food store

Urban primary and secondary schools around the 500m range, small restaurants, small food stores and food stalls are more concentrated. Snack stalls are mainly used to fry, grill and steam dry food for breakfast, and the main consumers are students and young office workers. Most of the stalls lack basic sanitary facilities, and almost all workers are unlicensed. Part of the small food store business area does not meet the requirements, washing dishes and washing dishes pool mixed, no fixed disinfection facilities, no cleaning facilities, can show health certificates of only 2 / 3. Many stores are raw and cooked food, groceries, mixing the phenomenon of employees *** uniforms on duty, procurement of food and raw materials are not certified, and so on. Part of the store also found expired food and food without labels.

1.3 school and the school around the commissary

Check the campus and around the grocery store, which found that the procurement of food without a license up to 97.70%, food labeling does not meet the requirements of 97.70%, the existence of the "three noes" or expired food up to 30.88%. Unregulated foodstuffs include candied fruit, melon seeds and other small foodstuffs, followed by pastries and beverages, with a few homemade flavored small foodstuffs. Commissary employees to retired workers, most of the foreign workers, some of the personnel are also working at the same time more than one job *** production of food, collect money, do chores ***, and even the existence of students to pick their own food cupboards in the phenomenon of food, food safety and legal awareness is weak.

2, analysis of the causes of the problem

2.1 school canteen safety management measures are not in place

With the rapid development of urbanization in the city, the number of existing students in some primary and secondary schools in the urban area greatly exceeded the number of projected when the construction of school canteens, resulting in the current canteen area is small, the operation of the state of overload. Some schools for children of migrant populations have outdated cafeteria facilities due to financial and site conditions, with roughing, cutting and cooking in the same room. Small part of the school contracted by the social catering company, the contractor holds a temporary concept is unwilling to invest in the transformation. Part of the canteen administrator food safety awareness is not in place, the implementation of the health system is not effective measures, pools and operating equipment, such as no obvious signs, there is a cross-use phenomenon in the food production process; refrigerator food is not cleaned up in a timely manner, the refrigerator accumulation of frost accumulation of pollution is serious, increasing the chances of cross contamination of food; there are practitioners to facilitate, unauthorized removal of the screen door, screens, or broken in a timely manner after the replacement, the on-the-job operation did not wear work clothes and hats, leave a long time. Wearing work clothes and hats, long nails, wear rings and other irregularities; procurement of food and raw materials and raw materials can not be obtained in a timely manner to the certificate of inspection or laboratory tests, to the work of the certificate in a formal manner.

2.2 profit-driven disregard for the laws and regulations of the constraints

The main reason for many of the problems is that the food stalls and small catering owners of culture and life at a lower level, driven by profit. Some snack stall owners use the time difference *** its operating time is the supervision department is not normal working hours, accept supervision and inspection less *** and unauthorized employment of helpers or subcontracting others to operate for profit; part of the food store without planning permission, the use of residential broken walls to open stores, can not apply for the relevant license, operating without a license; some beyond the scope of health permits, unauthorized operation of Chinese food and fried food, but the basic sanitation facilities are up to the standard; some other small food stalls and small catering owners culture and life level is low, driven by profit. Not to the standard; some other small restaurants frequently change owners and employees, food safety awareness is weak, the health situation is worrisome.

2.3 Attractive factors of low threshold of license access

Selected food kiosks around the school, often for the simple mode of operation, fewer operational links, low threshold of license access, low-cost operators targeting students such a relatively large consumer group of a mode of operation, but also due to the rich variety of food and easy to attract students of younger age to go to consume. These operators generally low quality, food safety is difficult to protect, health and safety issues are very serious.

3, food safety supervision countermeasures

3.1 Schools to establish food safety responsibility system

The State Council three ministries and commissions "on further strengthening the management of food hygiene and safety in schools, notice" requires the implementation of the principal in charge of food safety responsibility system. Food safety supervision departments can work together with the education administration to sign a food safety responsibility with the school, clearly the principal is the first person responsible for school food safety. In the establishment of the principal's system of responsibility on the basis of a clear division of leadership and full-time or *** cafeteria administrator specific management, the establishment of hierarchical management, each responsible for the management mechanism. The education administration should be the school food hygiene and safety as an important part of the education assessment into the school's evaluation index system, and often in-depth school on the implementation of food safety measures to carry out inspections, timely detection of problems, supervision and rectification of opinions.

3.2 The implementation of scientific management system of school canteens

Food safety supervision departments should be "catering food hygiene management approach", "catering and collective feeding unit health norms" as the basis for focusing on school canteens, new, renovation and expansion projects. , the expansion project of preventive health supervision and licensing before the on-site hygiene assessment. Schools should increase the hard body facilities, processing environment and layout of the transformation of capital investment, so that the process is more reasonable, more standardized daily management. Actively implement or remit some of the advanced concepts suitable for school cafeteria management, management systems and management systems, food hygiene quantitative grading management, HACCP *** Hazard Analysis and Critical Control Points *** and 5S *** catering industry "five" method ***, so that food operators to master the operating norms and business process of health Requirements, strict food procurement and storage, processing, sales, tableware disinfection, the establishment of a sampling system, focusing on the process of personal hygiene, understanding of the prevention of food poisoning, intestinal infectious diseases and other food-borne illnesses of the basic knowledge of the school cafeteria internal operators risk awareness, so that the school cafeteria operation in line with the requirements of the laws and regulations, and ultimately to achieve the goal of improving food safety, to avoid the occurrence of collective food poisoning

3.3 Strengthen food safety knowledge publicity

Food safety supervision departments should make full use of the news media, community publicity galleries, school health education classes and other carriers to carry out multi-form and multi-faceted food safety knowledge publicity. Regularly on the school canteen cooking staff and commissary staff for "food safety law", national food safety regulations, food safety standards and other related knowledge training, so that they are familiar with school food hygiene and safety requirements, to master the necessary food hygiene professional knowledge, and effectively improve the ability to do a good job of school food safety work and conscientiousness. At the same time to strengthen students' healthy diet and nutritional knowledge of science and publicity, to introduce students to the purchase of food precautions, identify fake and shoddy food simple methods, healthy diet of basic food hygiene knowledge, so that they can correctly select food, improve students' awareness of food safety.

3.4 Efforts to improve school cafeteria facilities and conditions

***, education administration and schools should be the construction of the cafeteria and its facilities and conditions as an important element of school planning and construction of the overall consideration, so that the construction of the school cafeteria and its facilities and conditions and the improvement of school teaching conditions synchronized. In particular, we should increase the construction of canteens for migrant workers and improve the conditions of work, so that it can be improved as soon as possible, to meet the national health standards.

3.5 Increase comprehensive supervision and law enforcement

Health administrative departments should give full play to the comprehensive coordination of food safety functions, industry and commerce, quality supervision, agriculture and forestry, food and drug supervision departments to strengthen cooperation between the joint law enforcement, increase the school cafeteria, the school food business, the school around the food stalls and grocery store health and safety supervision, to improve the supervision of food safety and the frequency of monitoring Actively and persistently carry out comprehensive food safety remediation. At the same time, to strive for public security, urban management and other departments to cooperate, the existence of illegal behavior to carry out severe penalties, in order to ensure the safety of student food.

References:

[1]Zhou Muren. Survey on the current situation of school food safety in Jinhua City[J]. China School Health,2006

[2]Zhou Hongxia. Problems of school cafeteria hygiene and its management countermeasures[J]. Public Health and Preventive Medicine,2007

[3]Liao Wenke. The current situation of school food hygiene and safety in China and its countermeasures[J]. China Food and Nutrition, 2009

[4]Gong Huaixin. A survey of food hygiene in and around schools in Changshu City[J]. Shanghai Journal of Preventive Medicine,2008

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