questionnaire on health and safety in school canteens

school name

names and positions of school administrators

total number of students, faculty and staff

number of meals per day, breakfast, Chinese food, Chinese food for dinner

self-contracted operation mode

hygiene

license issuing unit license

validity period

daily food quality inspection

daily canteen hygiene inspection

inspection records

whether there is a relatively independent operation room that is suitable for the variety and quantity supplied. The storage room for staple food, non-staple food and condiments

Is there a relatively independent rice selling room and a relatively independent restaurant

Is there a dressing room storage room, and is there a separation between the operation room and the fire burning room

(Is the gas burning tank separated from the operation room)

Is there a disinfection facility, a food sorting, processing and cooking place

Is there a food cleaning pool? Whether vegetarian food is cleaned in separate pools

whether there is a hand-washing pool and a dining room in the tableware cleaning pool

whether there is a refrigerator and a cleaning cabinet

whether cooked food, semi-finished products and raw food are stored separately and whether the containers and tools that come into contact with raw and cooked food are clearly marked

whether there are dust-proof, insect-proof, rat-proof, anti-virus and moisture-proof measures for non-edible items such as detergents and pesticides. Are sundries stored in another warehouse?

Is there a regular training system for canteen employees? Is there a system for claiming and accepting food purchases and records it?

Is there a system for storing semi-finished products and distributing finished products?

Is there food processing? Is there a food sample retention system in the cooking system

Is there a warehouse management system and is there a record of the canteen hygiene system

Is there a team visit system? Is there a registration system for the number of people who eat?

Is there a dining system? Is there a food safety emergency management plan and system?

The status quo of the operation room

The walls with an area of not less than 8 square meters should have tiles or other waterproof and moisture-proof tiles of 1.5 meters or more. The dado floor made of washable materials should be made of waterproof, non-slip, non-toxic and easy-to-clean materials, with a certain slope, which is easy to clean and drain. There should be no less than two fire extinguishers

Storage rooms should be divided into shelves and off the wall

Yes, No, Yes, No, No, No.