Want to efficiently protect the campus food safety, first of all, the canteen food safety work into the daily management of the school, the establishment of a sound to the principal as the first person responsible for food safety responsibility system, equipped with a full-time or part-time food safety management personnel, the canteen has a specific management regulations and requirements. Establishment and strict implementation of food ingredients procurement records and documentation system, health management system and food safety knowledge training system, cleaning and disinfection of food utensils system, food poisoning accidents accountability system and other food safety management system.

Second, the cafeteria environment regularly clean and well maintained; with the elimination of rats, flies and other harmful insects and breeding conditions of protective measures; with adequate ventilation and smoke exhaust devices.

Three, with the health management system and measures for employees, employees have a health certificate, health certificate within the validity period; engaged in direct access to food staff suffering from food safety diseases, should be promptly adjusted to the workplace does not affect food safety.

Four, the cafeteria procurement of food and raw materials, food additives and food-related products should be established to check the acceptance of the account, the stock of food in the shelf life, raw material storage should be in line with management requirements.

Fifth, the cafeteria must be equipped with effective disinfection facilities, practitioners have basic disinfection knowledge; disinfection of food and beverage utensils in line with relevant requirements.

VI, according to the food safety practices for food processing and production, food ingredients are thoroughly cleaned, rough processing to meet the requirements, raw and cooked separately, there can be no cross-contamination; four seasonal beans, soybean milk, etc. should be cooked and boiled through, shall not be illegal to produce and sell cold meat and cold vegetables; strictly in accordance with the provisions of the sampling, sampling records.