In order to provide a healthy, hygienic and comfortable dining environment for the employees, Guohua Property organized the activity of creating a healthy canteen in conjunction with the activity of "Finding, Grasping and Promoting" of the logistics system of Shenhua Company. Guohua property combined with the logistics system of Shenhua Company "to find, grasp, and promote" activities, organize and carry out the creation of healthy canteen activities.

The specific program is implemented as follows:

First, the establishment of a healthy canteen management team, the implementation of the organization to ensure that the structure of the smooth running of the work.

First, according to the existing staff of the canteen set up a canteen management team, canteen supervisor for the team leader, canteen shift leader for the deputy leader, canteen operators for the team members, the leader of the regular canteen hygiene, environment, safety, food and other materials to supervise and guide and do a good job checking the records, the responsibility is realized to a person.

The second is equipped with food safety administrators, every day to the storage of the ingredients to carry out safety checks, expired, moldy, spoiled ingredients to isolate and seal and timely processing, to ensure that the hygiene and safety of the ingredients.

Third, the requirements of the cafeteria operators licensed to work, to strengthen the training and learning of the cafeteria operators, and strive to middle and senior cooking, service technicians accounted for more than 20% of the staff, with vocational qualification certificates accounted for more than 70% of the staff.

Fourth, every quarter to carry out food safety and scientific diet health promotion.

Fifth, to ensure that business licenses, food service licenses, food circulation permits and other documents are complete and valid. Sixth, the organization of the regular physical examination of the canteen operators to ensure that no disease, no infectious diseases on duty.

Second, improve the cafeteria facilities and equipment, to ensure the safety of the use of operating room equipment.

First, the cleaning pool, disinfection pool, rinsing pool and meat washing pool disinfection equipment, etc. Marking clear and reliable.

The second is the regular ceiling, exhaust hood, stove, operating table cleaning and maintenance. Eliminate tiles. Wall

skin and paint peeling.

Third, the containers for garbage and slop are sealed. Kitchen waste is categorized and reduced. Fourth, set up a special secondary changing room, hand-washing facilities, cold meat food window passes, the installation of disinfection lamps, cold meat room to set up the door curtain or curtain and set up independent air conditioning.

Fifth, the storage of food utensils, containers, refrigerators, raw and cooked separate placement and use. Signs are obvious, the direct entrance to the food using non-toxic, clean material packaging.

Six is equipped with personal lockers for cafeteria operators, hand washing, bathing and disinfection facilities.

Third, standardize the food processing and production process.

First, food processing is required to do raw in and cooked out, to ensure that a wash, two brush, three disinfection, four rinse. Four processes over.

Secondly, raw and cooked, raw materials and semi-finished products, food and sundry, drugs, food storage in isolation. Third, the processing and production process to eliminate dust, flies, rats, cockroaches and other harmful substances.

Fourth, the side dishes and dishes out of the plate shall not be mixed. Knives without rust, positioning storage, cover cloth clean. Plus labeling, and clear identification.

Fifth, the public **** utensils. Tea sets and containers holding direct entrance to the positioning of storage, the use of physical and chemical methods of washing. Sterilization, cleaning and airtight storage.

Six is to keep the operating room floor, Qingbi, doors and windows, tables and chairs clean and free of grease, no dust, no debris, clean and tidy.

Seven is to ensure that the food ` cooked cooked through, the use of food temperature is not less than 60 ° C and the use of a special food thermometer to measure

Fourth, to strengthen the norms and safety of procurement and storage.

First, the signing of a food safety responsibility with the supplier, the establishment of food storage safety checks by the Healthy Cafeteria Management Team is responsible for the acceptance of food ingredients.

Second, the supplier must be three certificates complete (health certificate, chemical certificate, Hagar certificate) shopping contract. Invoices are complete.

Third, the food ingredients are categorized and divided into shelves, first-in-first-out, dedicated room, away from the wall and separated from the ground, to ensure that ventilation, dry and cool without other pollution.

Fourth, set up a special person to manage the food pantry, strictly do a good job of food registration, the responsibility is realized to the person.

Fifth, the transportation, loading and unloading of food packaging and containers for regular disinfection, cleaning. Food into the operation room to change the outer packaging, from the new packaging.

V. Increase the prevention and control of environmental pests in the cafeteria.

First, in accordance with national standards to enhance the vector control pass rate, to eliminate mosquitoes and flies, cockroaches, rodents breeding. The second is to do a good job of disinfection, sampling records; regular vector disinfection and cleaning and disinfection of central air conditioning ventilation ducts.

Third, regular maintenance of the cafeteria installed screens, screen doors, door curtains, air curtains, automatic doors and other facilities. Install rodent-proof devices in the piping facilities. Fly curtains, fly prevention, etc. are intact and effective.

Sixth, the establishment of scientific recipes and staff nutrition and health interventions

First, to ensure that the food base oil, low-salt and in the cafeteria set up a prominent position in the nutritional composition of food.

Secondly, scientific meal preparation ensures that the variety of meals reaches more than 25 and sets up health interventions for employees with chronic diseases. The main meals are labeled with nutritional content and consumption recommendations.

Third, the collection and analysis of the results of the annual physical examination of the unit staff, the establishment of a healthy personnel dining file, for special treatment of special personnel.

Fourth, to strengthen the publicity of health knowledge, set up a special bulletin board and health garden, to guide the staff to develop good eating habits, to master health knowledge.

seven, to protect the safety and health of the dining environment.

First, the establishment of no-smoking signs, to eliminate smoking in the restaurant.

The second is to beautify the dining environment by placing plants and setting up special dining service areas.

Third, regular cleaning and organizing the environment inside and outside the cafeteria. There are no dead ends, no piles, no disorganization.

Fourth, the cafeteria set up sinks, toilets, to ensure that the equipment is intact and clean.

Fifth, the questionnaire survey for the satisfaction of the cafeteria to ensure that most employees are satisfied. Satisfaction is above 80%.

Sixth, fixed meals for each person to save food, control costs, and eliminate waste.