The labor union takes the lead in overseeing the responsibility for canteen hygiene, service and other conditions, and has set up a canteen supervisory committee and other similar bodies, specializing in collecting suggestions from employees about the canteen, supervising the canteen's day-to-day work, and providing reasonable and feasible rectification suggestions for the canteen at any time. \x0d\ \x0d\ 1, effectively and efficiently establish a permanent management mechanism of the staff canteen. Enterprises should establish the consciousness of being the first person responsible for good food safety work. Seriously implement the systems for the prevention of food poisoning in staff canteens. All districts and counties will strengthen the management of staff canteens (including staff canteens, staff canteens, student canteens and staff canteens, hereinafter the same) of enterprises and institutions under their jurisdiction in accordance with the principle of "localization". In accordance with the "People's Republic of China *** and the State Food Sanitation Law" and related laws and regulations, as well as "standardized cafeteria", "star cafeteria" and "civilized cafeteria" standards, divided into different categories to Guiding the staff canteens of enterprises and public institutions to do the relevant management work; organizing the staff canteens of enterprises and public institutions under the jurisdiction to participate in the activities of creating "standardized canteens", "star canteens" and "civilized canteens". To make food hygiene as the top priority in the management of staff canteens and the creation of "standardized canteens", "star canteens" and "civilized canteens" together with other work objectives. Food hygiene is included in the collective contract as a top priority in the management of staff canteens and the creation of "standardized canteens", "starred canteens" and "civilized canteens". \x0d\ \x0d\ 2, the establishment of a "enterprises and institutions canteens employee supervisors" team. Trade unions at all levels should organize experienced canteen managers to establish a team of "enterprise and public institution canteen employee supervisors". In accordance with the "Catering Industry and Collective Meal Distribution Units Health Code", "Measures for Supervision of Students' Collective Meal Hygiene", "Shanghai Cafeteria Hygiene Management Measures", etc., the cafeteria will be inspected from time to time. Problems in the inspected canteens are required to be rectified; any violation of the relevant state laws and regulations is to be promptly reported to the local food and drug supervision department. \x0d\ \x0d\ 3, to strengthen the "trade union democratic management group" to monitor the function of the canteen. Conditional trade unions should form unit cafeteria "democratic management group". The "democratic management group" should be on the staff canteen of the main and sideline food, boxed meals (including bucket rice), condiments and consumables suppliers of qualifications for validation; in accordance with the provisions of the unit, the financial audit of the canteen; regularly on the quality of food, food processing hygiene, kitchen sanitation and personal hygiene of the staff of the canteen to carry out random inspections; to the same level of administration to propose to the canteen, the quality of food, food processing health, kitchen hygiene and personal hygiene. Sampling; raising problems in the cafeteria to the same level of administration. \x0d\ \x0d\ 4, the establishment of food safety management system to prevent food poisoning. \x0d\\ Supervise staff canteens to establish a sound food safety management system, including unit leadership responsibility, raw material acceptance, food storage, processing, sample retention, cleaning and sterilizing of eating utensils, health management, personnel training and other management systems and requirements, and implementation of the job responsibility system, as well as the development of self-inspection plans, stipulating the time of the inspection, the inspection items and the assessment criteria. \x0d\ \x0d\ Inspection and supervision of staff canteens are required to have food hygiene managers. Among them, full-time food hygiene administrators should be set up in canteens with an area of more than 1,500 square meters of processing and supplying place, and food hygiene administrators in canteens with an area of less than 1,500 square meters or more of processing and supplying place may be part-time, but they shall not be concurrently appointed by the staff of processing and supplying link. \x0d\ \x0d\ C. Seriously organize and carry out hygiene inspections of staff canteens in enterprises and institutions. \x0d\ In order to further strengthen the management of staff canteens, to effectively ensure staff dietary hygiene, and better safeguard the rights and interests of employees, according to the "standardize the operation of the management level to improve, to ensure food safety" principle, it was decided that the Municipal Food and Drug Administration and the Municipal Federation of Trade Unions this year, the city will be jointly on the city's enterprises and institutions staff canteens to carry out a comprehensive inspection of food hygiene. Food hygiene to carry out a comprehensive inspection. \x0d\