Fan Wenyi:

In order to further strengthen the internal management of canteens, popularize food safety knowledge, improve the service quality of canteens, cultivate good hygiene habits of employees in canteens, prevent the occurrence of food poisoning and food-borne diseases, ensure the food hygiene and safety of teachers and students in kindergartens, and maintain the normal teaching order in kindergartens, a meeting on canteen safety management was held in demonstration kindergartens on March 4.

The director conveyed the spirit of the food safety work conference of the county education bureau and asked the canteen staff to further implement the food hygiene and safety work. And put forward specific requirements for canteen staff:

First, strictly control procurement and requisition. When purchasing food, it is necessary to strictly check whether the business license and hygiene license of the business unit are complete, do a good job in the acceptance and registration of food procurement, and the person in charge of the canteen should strictly check the quality acceptance when collecting food, put an end to expired, deteriorated and shoddy food, and make relevant registration forms.

The second is to strictly disinfect children's tableware. When children's tableware is disinfected, it is necessary to ensure the disinfection temperature and time, pay attention to the gap density of disinfected tableware, and ensure that the disinfection work is comprehensive and thorough.

The third is to continue to standardize the work of food sample retention. Sample retention is of great significance to food safety testing. Samples should be kept in strict accordance with the standard quantity and time, labeled and recorded.

The fourth is to strictly regulate the operation process of the canteen. Kindergarten canteen operators must strictly wear clean work clothes, clean masks, wash their hands and cut their nails every day from cleaning, soaking, cutting and cooking to finished products, and strictly implement the relevant operating specifications of the canteen.

Fifth, the staff of all departments in kindergartens should fully understand the importance of food safety in kindergartens, do a good job in food safety with a high sense of responsibility, and build a safe defense line in kindergartens.

Through the convening of this meeting, the food safety awareness and responsibility awareness of canteen staff were further strengthened, and this awareness was implemented in daily work, which provided a strong guarantee for food safety in kindergartens.

Fan Wener:

Strengthening the food hygiene management in school canteens and preventing the occurrence of food-borne diseases are the most important tasks in logistics. In order to standardize canteen management, ensure food quality, further mobilize the enthusiasm of all parties, do a good job in school canteens and better serve teachers and students, the health care teacher presided over a canteen food hygiene work meeting, hoping that the relevant canteen staff would do a good job.

More than ten people attended the meeting, including garden leaders, health care doctors, canteen managers (and buyers), teachers' representatives, nurses' representatives, parents' representatives, and canteen warehouse keepers. At the meeting, the delegates made a summary and exchange on the children's food situation over the past month, actively put forward some good suggestions and found problems.

The meeting put forward specific requirements for the work of canteen staff:

1, canteen staff should strengthen food safety and hygiene awareness, ensure food safety and hygiene in the canteen, and maintain a good hygienic environment in the canteen.

2. Comply with the food hygiene operation specifications during food processing and meet the requirements of the Food Hygiene Law.

3. Strengthen the sanitation and disinfection work, ensure that children's tableware is disinfected once, and keep samples and records of tableware.

4. The Diet Committee shall assist the logistics department in the management of the canteen, timely understand and reflect the opinions and suggestions put forward by students on the canteen, and accept students' complaints. ?

5. Regularly check the canteen hygiene, timely reflect the possible food hygiene and safety hazards.

6. Check the quality of meals in the student canteen from time to time to promote the canteen to meet the requirements of quality and quantity.

7. Organize teachers to maintain the dining order in the canteen to ensure students' safe and civilized dining.

"There is no best, only better", which is the goal and pursuit of food work in the whole park. I believe that through this meeting, the food quality and service quality of the whole park will be icing on the cake and go up a storey still higher. Through the meeting, the sense of responsibility of canteen staff for food safety was enhanced, the food quality of children was improved, the self-management ability of canteen staff was improved, and the food safety of children in the season was ensured. I hope that relevant personnel will do a good job, reflect and summarize in time, and lay a solid foundation for more efficient work in the future.

Fan Wensan:

The meeting cited real cases to warn all units to do a good job in food safety in the first quarter. Subsequently, detailed requirements for food hygiene and safety in the first quarter were put forward:

First, adhere to the principle of doing what you can. It is required that all catering units that undertake the New Year's Eve dinner must actually undertake it according to their own scale, hardware facilities and other conditions when booking the New Year's Eve dinner, and put an end to overload operation in pursuit of high profits.

Second, make two account books. Further implement the hygiene system for purchasing food raw materials, such as obtaining licenses and tickets, and cleaning and disinfecting public drinking utensils. Food purchase ledger and tableware disinfection records are sound, standardized and complete.

Third, strictly control the five customs.

First, strictly control the purchase. To buy food, you should obtain vouchers and tickets, and establish a food purchase ledger. Those who purchase goods from food production units or wholesale stores should also obtain food production licenses or food circulation licenses and food inspection (quarantine) certificates to prevent problem foods from flowing to the table.

Second, strictly control storage, clean food warehouses, refrigerators and freezers, store according to the characteristics of various raw materials, separate raw materials from cooked ones, strictly put an end to secondary pollution, and at the same time do a good job in preserving food samples for New Year's Eve as required.

The third is to strictly control the food processing links. All food should be processed according to hygiene requirements and cooked thoroughly. Aquatic products should not be eaten raw. If food is found to be rotten, it should be cleaned immediately and not returned to the pot for processing.

Four, direct entrance tableware and food containers should be cleaned, disinfected and cleaned before use, and the tableware disinfection record should be filled in carefully.

Fifth, strictly control personal hygiene, and reiterate that all employees should participate in health examination and health knowledge training before taking up their posts, and can only take up their posts after obtaining health certificates. They should maintain good personal hygiene habits when they are employed, wear overalls and working caps, and those engaged in direct import operations should wear masks.