Long-term mechanism scheme for the main responsibility of food safety in kindergartens: actively cooperate with the health administrative department to conduct a comprehensive inspection of tableware and food in the canteen, find problems and make timely rectification. Check whether the relevant licenses of the canteen are complete, whether the work is related to certificates, and if there are those who work without certificates, immediately dissuade them.

check whether the canteen strictly implements all kinds of laws and regulations on food hygiene and the kindergarten food hygiene system, and investigate and deal with offenders immediately. Check whether the canteen sells rotten and harmful food. If it is found, it must be destroyed immediately. Check whether the tableware in the canteen is cleaned, rinsed, flushed and disinfected, and whether there are cleaning facilities.

check whether there are 211g samples of various dishes in the canteen on that day, and keep them in cold storage for 48 hours. If it is not done according to the specified requirements, it must be rectified immediately. Strictly implement the food hygiene law and the May 4th system of food hygiene, and do a good job in environmental and personal hygiene according to the requirements of post responsibility system. Perishable food should be refrigerated at low temperature, and most overnight food should not be reused and should be discarded.

Demonstration of mechanism scheme

Make sure that food is purchased and accepted properly to prevent toxic food from entering the kitchen, so as to prevent food poisoning caused by eating by mistake or improper processing. Once an accident happens, the site should be kept in a proper state to prevent the parties from destroying suspicious food without authorization. Food containers, semi-finished products or raw materials, samples of patients' excrement or vomit should be collected and sent to the health management department in time for inspection and disposal.

eliminate oil stains and dirt at any time, keep flammable items away from fire sources, and smoking should be prohibited in kitchens and warehouses. All employees must be trained in fire fighting knowledge, and regular inspections of all fire fighting facilities should be organized. To strengthen the management of fire sources, oil stoves, gas stoves, electric heating equipment and power control cabinets should be.