Generally, we should habitually prepare the activity plan before the activity. The activity plan can help to carry out the activity better. Although it will be a headache, we should write the activity plan well! How much do you know? The following is "7 pieces of school students' meal sharing plan in epidemic stage" which I carefully compiled for you. I hope it can help you. Please collect it. Seven separate meals plans for school students in the epidemic stage (Part I)

This plan is formulated to effectively prevent and control the epidemic situation in novel coronavirus, strengthen the management of prevention and control of dining in school canteens, ensure the safety of dining for teachers and students, and ensure the life, health and safety of teachers and students.

1. Food preparation and delivery process

Requirements: wear a mask and dressing the during the whole process.

II. Disinfection management

See the Work Plan for Safety Management of School Canteen during Epidemic Prevention and Control and the Work Plan for Prevention and Control of Disinfection in Covid-19 Schools, and the staff are required to strictly implement the plan.

iii. Process of taking meals by dining staff

In order to effectively prevent and control the epidemic situation, all students eat meals in a catering system, which is uniformly distributed by the staff. The distance between tables is at least 1 meters, and the distance between classmates is at least 1 meters. Teachers eat in a single queue, and the distance between them is at least 1 meters.

IV. Safeguard measures for dining between teachers and students

In order to block the spread of the epidemic, the school continued to implement closed management according to the requirements of the higher authorities this semester. In view of the spirit of the notice from the higher authorities and the actual situation of the school, most students are far away from home, and considering the traffic safety, it is really inconvenient for students to bring their own meals. Students, after statistics and summary by the school, take meals at the wrong time according to the number of students, so as to ensure the safety of dining between teachers and students.

1. Rearrange the dining table seats

There are two kinds of dining tables: rectangular tables for six people and square tables for six people, and each table usually has six people.

after rearrangement, the distance between tables should be at least 1 meters, and the distance between people should be at least 1 meters. The dining room can be divided into two groups on the first and second floors to solve the problem of teachers and students dining.

2. Wrong-time dining system

The dining time is tentatively set to be divided into two groups. The specific dining area and dining time allocation should be arranged in combination with the number of students signing up for dining after the start of school. The dining time of teachers is the same as that of students at all levels. Seven separate meals plans for school students in the epidemic stage (Part II)

This plan is formulated in order to effectively prevent and control the epidemic situation in novel coronavirus, strengthen the prevention and control management of school restaurants, meet the dining needs of teachers and students, and ensure the life, health and safety of teachers and students.

1. Staff health screening and management

1. The school should arrange a special person to comprehensively check the information such as the holiday itinerary, physical health status, residence and contact history of canteen staff and family members, and establish a ledger; Especially those who return to Xi 'an from Hubei or key epidemic areas, do a good job of registration.

2. Do a good job in training the staff of relevant canteens on food safety and epidemic prevention knowledge.

3, canteen staff should maintain good personal hygiene, often wash their hands and disinfect, wear clean work clothes and hats, without long nails, nail polish and accessories. Wear personal protective equipment such as masks, work clothes and gloves when operating.

4. Strengthen health monitoring, hand washing and disinfection of distribution personnel and cleaning and disinfection of distribution facilities. Distribution personnel should wear masks and gloves that meet the requirements when delivering.

2. Ventilation measures for the dining room

The dining room belongs to a densely populated area, so air circulation should be strengthened to introduce outdoor fresh air to the maximum extent.

1. reasonably open some external windows to make the restaurant have good natural ventilation effect and strengthen indoor and outdoor air circulation.

2. Specific ventilation measures for the dining room:

(1) All windows in the dining area are open and closed after work every afternoon.

(2) The operation room and storage room shall be ventilated by opening windows according to actual needs.

(3) ventilation time: it is started in three stages: 8: 11 am, 11: 11 am and 14: 11 pm, and the opening time of each stage is 31 minutes.

III. Disinfection measures for restaurants

1. Commonly used disinfectants for disinfection in Covid-19:

Chlorinated disinfectants: 84 disinfectant, hydrogen peroxide, etc.

high-concentration alcohol: 75% alcohol (flammable, small-scale use).

2. disinfection method:

spray type: spray disinfectant with a sprayer for surface disinfection, which is suitable for rapid and effective disinfection in a large area.

wipe-and-drag type: use cloth or other wipes to soak in disinfectant solution and wipe the surface of the object for disinfection, which is suitable for disinfection of small areas and surfaces.

3. The restaurant shall be equipped with special personnel to carry out disinfection management and keep disinfection records.

iv. Safeguard measures for food procurement and processing

1. Strengthen supervision on suppliers and clarify responsibilities and obligations of both parties.

2. Make a control list of raw materials procurement. Except raw materials that are forbidden to be used, do not purchase poultry, livestock or seafood with unknown sources, and it is strictly forbidden to purchase edible wild animals.

3. Improve the acceptance process of raw materials, strictly purchase food and raw materials, and do a good job in obtaining certificates and tickets, receiving inspection, ledger registration and storage as required.

4. The supplier's raw material transport vehicles are required to have relevant temperature, humidity and separation functions, and the vehicles and transport containers are cleaned and disinfected regularly.

5. Select suppliers with legal qualifications (business license, food circulation license or food business license within the validity period).

6. To purchase prepackaged foods, the supplier shall obtain the Supply Certificate issued by the food safety supervision system in the circulation link of Chang 'an District. If the supplier cannot issue the Supply Certificate, it must obtain the food production license, inspection certificate and the supply certificate indicating the name, specification, quantity, production batch number, shelf life, supplier's name, contact information and purchase date of the food.

7. Food processing: All aspects of food processing shall be operated in strict accordance with the standard procedures. Before the processing operation, the air shall be disinfected with ultraviolet lamp for 31 minutes, and the processing utensils, worktops and rags shall be disinfected with disinfectant. Avoid food contamination during operation.

8. When cooking, the food should be cooked thoroughly, and the central temperature of the food should reach above 71℃. Finished products should be stored in sterilized containers, and stored separately from raw materials and semi-finished products.

V. Safeguard measures for dining between teachers and students

In order to block the spread of the epidemic, the school continued to implement closed management according to the requirements of higher authorities this semester, and combined with the actual situation of the school, in principle, it took different grades to eat at different times to ensure the safety of dining between teachers and students.

1. Students' dining place

Students have meals according to the wrong time of the class, and the first, second and third grades have meals in their own classes. The class teacher and the students have meals together, and the competent leaders accompany them.

2. Wrong-time dining system

The dining time is tentatively set to be divided into four groups, and the first, second and third grades are queued for meals at 11: 51 in the classroom; Line up for lunch at 11: 51 in the fourth grade; Line up for meals at 12: 11 noon in the fifth grade; The sixth grade team has a meal at 12: 11 noon. The dining time of teachers is the same as that of students at all levels.

3. Precautions

(1) The class teacher should remind the students to wash their hands before eating.

(2) Teachers and students should wear masks when taking meals, that is, they should take them away immediately, take them off at the last moment when they sit down to eat, and wear masks immediately after eating.

(3) Avoid face-to-face dining and eating together. Students should eat at intervals of more than 1 meters, and do not communicate or talk during meals to avoid cross-infection.

(4) After eating, students should put on masks, check that the desktop is dry, and queue up at a distance of one meter to send bowls, chopsticks, etc. to the corresponding recycling bins. There are 7 separate meals plans for school students in the epidemic stage (Part III) < P > I. Dining principles < P > (I) Box-type separate meals system:

1. Meals will be delivered in the form of box lunch, and disposable non-reusable tableware will be provided in the canteen, and repeated use of tableware is prohibited.

2. The time period of the manufacturing system is divided into lines and shifts, from the shift line length to the dining hall, and the time period is uniformly arranged by the production general factory according to the line body and shift (including the front-line personnel of the quality department and the material warehouse), which should be completed before 12 o'clock. The marketing, R&D and functional departments go to the canteen for meals at intervals of 11 minutes from 12: 11. (The general manager's office takes the lead and all units cooperate);

3. If you don't swipe your card and pay the meal ticket when you receive the meal, the list and quantity of the meal attendants will be counted and deducted from the number of meal supplements or meal coupons in the current month;

4. The laborers have breakfast and dinner in the dining hall of the new industrial park, and the dining staff are few and not concentrated. The dining method requires laborers to bring their own tableware to eat;

(2) Number of people who reported meals. Each department appoints a special person to report the number of people who eat, and report the number of people who have lunch the next day before 4 pm every day, so as to prepare for the canteen to purchase food and tableware (Jiang Yue in the general manager's office is responsible);

(3) eating independently. To avoid gathering for meals, it is suggested to have meals at their respective stations, clean up after meals, and put the used tableware at the designated place. The general production plant is responsible for the designated storage point of tableware in the workshop, and the functional department is designated by the general manager's office.

2. The canteen staff requires (supervised by the general manager's office, which is the responsibility of the catering unit)

(1) The following personnel are not allowed to work on their posts:

Those who went to areas with serious epidemic situation in Hubei after October 24th;

2. Contact with Hubei nationals after October 24th;

passing through Hubei after October 24th;

4. Contact with confirmed cases and suspected patients after October 24th;

5. Feeling unwell;

6. There is an epidemic in the community.

(2) Do a good job in the publicity and training of canteen workers. The workers should file the morning check-up records every day. Employees with fever, cold, cough, respiratory infection and other symptoms should stop working immediately and go to medical institutions in time.

(3) All canteen staff should keep wearing masks and gloves during their on-the-job period, and change them in time according to regulations every day.

(4) Consciously avoid close contact with anyone who shows symptoms of respiratory diseases (such as coughing and sneezing).

(5) Pay attention to personal hygiene. Wash your hands with running water and soap before preparing food, after eating and defecating, before going to work, after going home, after touching garbage and petting animals, and rub your hands for no less than 1.5 seconds; Keep a health record every day.

3. Supervision requirements for all aspects of the canteen (supervised by the general manager's office and responsible by the catering unit)

(1) Procurement requirements. It is forbidden to purchase live animals and other foods from unknown sources, and do a good job of obtaining certificates and tickets when purchasing. Avoid contact with farmed or wild animals, sick animals or spoiled meat, and avoid contact with stray animals and waste water in the fresh market.

(2) operation requirements. Keep the operation room clean and dry. It is forbidden to mix raw food with cooked food supplies to avoid raw meat. Food processing should be fully cooked to ensure that the central temperature of heated food is not lower than 71℃. Wash your hands before processing raw and cooked food; Employees who process cooked food should ensure that they wear masks and gloves correctly; Food processing should be fully cooked to ensure that the central temperature of heated food is not lower than 61℃; Nutritional catering, light and palatable.

(3) environmental requirements. Disinfect tableware and cooking utensils before each use, and disinfect the canteen floor, stairs and other spaces every day. The necessary links such as the operation room must be disinfected with alcohol; Disinfect the canteen environment twice a day (once in the morning and once in the afternoon), and disinfect the dining tables and chairs after use; Open the canteen window to keep the air circulating.

(4) material support. Ensure adequate protective materials such as masks, gloves, hats, thermometers and disinfectant; Ensure the quality of disposable lunch boxes and tableware (provide four-eye transparent lunch boxes and individually packaged chopsticks) and other materials are sufficient.

(5) food samples. Take not less than 111g samples of each food before meals every day.

(6) supervision and inspection. General manager office conducts a canteen inspection once a day. Seven separate meals plans for school students in the epidemic stage (4)

This plan is formulated to effectively prevent and control pneumonia in novel coronavirus, strengthen the prevention and control management of school restaurants, meet the dining needs of teachers and students, and ensure the health and safety of teachers and students.

1. Ventilation measures for the dining room The dining room belongs to a densely populated area, so air circulation should be strengthened and outdoor fresh air should be introduced as much as possible.

1. reasonably open some external windows to make the restaurant have good natural ventilation effect and strengthen indoor and outdoor air circulation;

Specific ventilation measures for the restaurant:

1. All windows in the dining area are opened and closed after graduation every day;

2. In the rear area, window switches are implemented according to the actual needs of each storage room;

3. The ventilation time is: 6: 11, 12: 31 and 17: 11, and the opening time of each stage is 1.5-25 minutes.

2. Disinfection measures for restaurants

1. Commonly used disinfectants for disinfection in novel coronavirus: 84 disinfectant or high-concentration alcohol: 75% alcohol (flammable, used on a small scale).

2. disinfection method:

spray type: spray disinfectant with sprayer to disinfect the surface, which is suitable for large area

rapid and effective disinfection.

wipe-and-drag type: use cloth or other wipes to soak in disinfectant solution and wipe the surface of the object for disinfection, which is suitable for disinfection of small areas and surfaces.

3. For the specific disinfection work, the restaurant 84 disinfectant, alcohol three times a day (centralized disinfection after meals) spray and mop the operation room, and 84 disinfectant twice a day (before breakfast and after graduation) mop the storage room once a day (after graduation) and the doors and windows of the restaurant three times a day (before each meal) and the trash can twice a day (before and after classes) spray other areas at least once a day

4.

5. Other disinfection management: according to national food safety laws and regulations.

third, the guarantee measures for teachers and students' dining are to block the spread of the epidemic. According to the actual situation of the school, teachers and students have implemented the "wrong-time dining system" and "scattered dining system", and at the same time, the dining seats in the restaurant have been "reformed" and an "outdoor dining area" has been added to ensure the safety of teachers and students' dining.

1. "Renovation" of internal seats:

1.1 Dining seats in the dining room are double-sided tables for six people. In order to ensure the dining safety of teachers and students, the intermediate distance-increasing measures are implemented for the dining room seats.

1.2 teachers and students should have one dining room for each person with a distance of 1 meters.

1.3 position arrangement: keep the interval around each desk and chair above 1M.

2. Wrong-time dining system:

2.1 The dining room prepares meals in advance according to the school's scheduled dining time to ensure normal meals;

2.2. The time for eating in the wrong time is: the original stipulated meal opening time is 31 minutes earlier and 1 hour later (tentative), so as to ensure that teachers and students have enough time for eating;

3. Increase outdoor "residual collection desk" and service personnel. After students finish eating, clean the table with a rag with disinfectant in time to ensure the safety of the next batch of students.

Fourth, the rigid requirements of the dining procedure for teachers and students: