The school canteen is a conventional name, also known as the school canteen, belongs to the cafeteria (canteen) of a kind, but the cafeteria (canteen) is set up in the school management within the scope of the food and beverage establishments, commonly known as the school canteen (canteen). Here is my 2022 school canteen management work summary for you, just for reference hope to be able to help you.
2022 School Canteen Management Work Summary 1
A busy semester passed, as the top priority in logistics, the canteen is naturally indispensable. As a canteen is naturally inseparable from the diet, food is an indispensable part of everyone's life, as a canteen management staff should be more for the sake of the workers and students of the diet, in order to ensure that the physical and mental health of each teacher and student to consider, is now on this period of time of the work of the canteen is summarized as follows:
A, licensed to work, to eliminate potential safety hazards
As a collective canteen, the strict implementation of food hygiene and safety is related to each teacher and student, and the work of the canteen is to ensure that the food is safe and hygienic. Safety is related to every teacher and student health matters. First of all, each cafeteria staff should be carried out annually before the physical examination, the physical examination of the unqualified will not be on duty. Secondly, from time to time, the staff of the ideological education, implementation of the requirements of the Food Sanitation Law. Through learning, improve the staff in the work of service quality and awareness. Effectively do a good job of our school canteen food hygiene, tableware, "a wash, two rinse, three disinfection", the workbench to do with the use of clear, weekly cleaning of the kitchen a big. If found that the work is not in place immediately pointed out, ordered to correct in a timely manner in place. All staff can seriously do their jobs, clear responsibilities, each in its own way, obey the allocation, on call, to ensure the normal operation of the cafeteria work.
Second, strengthen the software management
The beginning of the semester, cafeteria managers and staff together to study the "Chinese People's **** and State Food Hygiene Law", to improve the ideological awareness of each staff member. This semester, has developed ten rules and regulations and on the wall, especially improve the food poisoning reporting flow chart (on the wall) and food poisoning prevention and control plan, from the system to protect the school cafeteria safety and standardization. Regularly on a regular basis to
Cafeteria staff to carry out laws and regulations, the standard of work training, to achieve the laws and regulations as a guideline, to do a good job in the school collective cafeteria. On this basis and specializing in food hygiene supervisor, warehouse custodian and full-time buyers, and strict control of a variety of staple materials, so as to fundamentally eliminate food safety hazards.
The school attaches great importance to the internal management of the cafeteria, scientific, standardized, institutionalized and strict management efforts. Strive to do a solid basic management work, do a comprehensive, so that when there are norms, everything is standardized. Food hygiene work closely around the "three prevention" as the focus (anti-poisoning, anti-poisoning, anti-virus), procurement work to strictly put the "five passes" that is: strict purchase channels off, items into the warehouse acceptance pass, the standardization of operating procedures off, dietary hygiene and safety off, food storage Storage of foodstuffs. In the acceptance of unqualified food in the firm resistance and return, do not accept not into the quality of unqualified items. At the same time, all staff participation, full supervision, responsibility to a person, check in place, documented in detail. Ensure the quality of goods, all unsafe factors are blocked outside the campus.
Strengthen the training, strengthen the inspection, cultivate good hygiene awareness and habits of cooking staff. At the same time, strengthen the technology and skills of cooking staff. Seriously do a good job of all accounts and related materials, do materials, content, detailed and reliable; against the "Food Sanitation Law" and "collective dining regulations," article by article check, pick up the gaps, and strive to do a fine job and do a solid and foolproof.
Third, standardize the operation, implementation in place
This semester, the school developed and improved the management system, such as various types of personnel job responsibility, service personnel code of conduct, respectively, on the canteen food hygiene, environmental hygiene, personal hygiene, cooks, raw material purchases, acceptance, storage, processing, tableware disinfection put forward clear requirements to achieve a clear responsibility, management system is complete. It has clear responsibilities, complete management system, interlocking, layer by layer control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict sterilization and cleaning of tableware. Purchase of raw materials,
Acceptance, warehousing, storage, storage and custody of strict control; do not meet the requirements of the raw materials resolutely refuse to accept. Strict institutionalized management of health, clear division of labor, clear responsibility. In the daily management of employees, we system plus emotion, with their own actions to manage, with guidance to manage, in the continuous teaching, employees can be from the assigned work to the transformation of self-assigned work.
Fourth, increase hardware investment
Due to financial constraints in September this year, and invested nearly 5,000 yuan to install a steamer with electricity equipment, both to reduce the labor intensity of the cafeteria staff, but also saves the cafeteria's fuel expenditures.
V. Improvement measures
We feel y in the management of the cafeteria, the current cafeteria hardware facilities, equipment, and the development of the situation has been incompatible with the requirements of the school in the future should be the roof of the dining room maintenance, increase some of the necessary hardware equipment (such as: freezers, fresh cupboards, sample cabinets, hoods, hot water heaters, etc.) to improve the environment of the dining room teachers and students.
2022 school cafeteria management work summary 2
Time flies, in a daze has been the recent end, in the blink of an eye, I care of the cafeteria warehouse has been a semester. As the cafeteria is naturally inseparable from the diet, food is an indispensable part of everyone's life, if we leave the food is impossible to survive, so as a student cafeteria which is also very important. We set up a school cafeteria can not "only count the economic account, not counting the political account", to do everything possible to let students eat well, eat the concept of satisfaction, change the previous flavor of "put the family", can not lose money ideas and practices.
Under the guidance of this concept, the school cafeteria weekly menu is carefully prepared to ensure that the variety of dishes with a reasonable mix and reduce the price of dishes, meat dishes from the market price of 3.5 yuan, vegetables for several copies of 1 yuan. At the same time, increase the investment in cafeteria hardware facilities, replacement of tablecloths, fast food tray, the table to increase the number of Kleenex, toothpicks, the installation of dining cabinet screens. As the administrator should be more for the sake of the staff's diet, to ensure that each student's physical and mental health and considerations, I now summarize the work of this period as follows:
A supervisor cook in the quality of raw materials and roughing to do:
1, the raw materials by the person to the designated point of purchase of long-term supply.
2, there is a special raw material inspector, experience, acceptance, decay and spoilage of unqualified raw materials resolutely do not enter the school cafeteria.
3, there are special containers for raw materials, absolutely no raw materials can not be contaminated.
4, there is a special site for the processing of raw materials.
5, raw material cleaning to meat, vegetarian separate.
Second, in the food storage to do:
1, food classification storage, arranged neatly.
2, there are food shelves and cabinets, and do away with the wall, away from the ground storage.
3, the warehouse to do dry, ventilated, moisture-proof, mold-proof facilities.
Third, the supervision of the cook food production and meal room to do:
1, ventilation and light is good, easy to give, drainage is reasonable.
2, the ground has non-toxic, corrosion-resistant, corrosion-resistant materials construction, no water.
3. White tile wainscoting.
4, the ceiling is smooth and clean, no mold, no cobwebs.
5. White tiles are affixed to the cooktop and dining counter and kept free of stains and dirt.
6. There are sanitary facilities to prevent flies, insects and dust.
7, high with green vegetables soaking pool, buy green vegetables require first soak 20 minutes.
Fourth, the supervision of the cooker on the tableware to do:
Cafeteria to establish strict safety and security measures, non-cafeteria staff are strictly prohibited from entering the school cafeteria at will into the food processing operation room and food ingredients storage room, to prevent poisoning events, to ensure that students eat health and safety. Retain the food and its raw materials, tools, equipment and site that caused food poisoning or may lead to food poisoning;
1, there are people responsible for washing, disinfecting tableware.
2, with tableware washing pool, rinse pool and disinfection pool.
3, has been sterilized tableware cleaning measures.
Fifth, and cooks together in environmental health to do:
As a collective canteen, the strict implementation of school food hygiene and safety is related to the health of teachers and students of the major events. First of all, each cafeteria staff must be carried out every year before the physical examination, physical examination is not qualified not to go on duty. Secondly, focus on learning, has studied and implemented the Ministry of Education, Ministry of Health No. 14, "school canteens and students collective meal health management regulations" and "Jiangsu Province, the basic health requirements of school canteens," and so on. Through learning, improve the quality of service in the work of the staff, and effectively do a good job in the school canteen food hygiene, tableware, "a wash, two rinse, three disinfection" work, the workplace to adhere to the daily three small sweeps, a weekly sweep.
Regular ultraviolet disinfection of cooked food room. If found not in place, immediately pointed out, ordered to correct, timely in place. Again, it is also very important to seize the food source off. So many people dining, need to often go out to purchase a variety of meat, vegetarian dishes, which are carried out by the director of general affairs and I together, no "quarantine certificate", "food hygiene license" are not purchased, stored for a long time, spoiled and tasteless rejected, to prevent the occurrence of food poisoning. The occurrence of food poisoning, to ensure the health of every teacher and student. In addition, strict financial discipline, procurement is always a good account in a timely manner, mutual supervision, not to open indiscriminate expenditure, the implementation of unified management of all funds, holding the principle of saving, to achieve inexpensive and good quality.
In short, the work of the canteen is gradually stepping into normalization, standardization, logistics departments together with all the canteen staff are gradually formed a love, dedication, pragmatism, dedication and cooperation of the collective, *** with the creation of a civilized and hygienic school collective canteen and efforts.
2022 school canteen management summary 3
First, the leadership attention, awareness in place
1, the establishment of the leadership group
The school canteen from the date of opening, the school has organized a strong team of canteen scientific management, by the head of the principal as the leader of the Vice President in charge of vice-presidents as vice-presidents. The person in charge of logistics, political and educational office, the Youth League Committee, the student union cadres as members of the management leading group, focusing on the management of the canteen standardization and food hygiene and safety, to achieve the goal, plan, focus, measures, and layers of responsibility.
2, cafeteria work is the most important
People eat for days, food to health first, people-oriented, health first, is the school cafeteria management work of the most important, my school has nearly 1,000 teachers and students in the school cafeteria meals, the quality of cafeteria service is directly related to the quality of life of students and teachers, the quality of health, directly related to the health of young people's development, the relationship between the stability of schools and development, involving thousands of families. Development, involving thousands of families, for this reason, our school attaches great importance to the management of food hygiene in the cafeteria, firmly establish the safety first, health first, health first, quality first idea, the implementation of a full range of management and strong supervision, to provide first-class service for the whole school teachers and students, so that students are satisfied, so that parents can rest assured. We continue to explore in the management of the cafeteria, the establishment of understanding a set of scientific and standardized management mechanism, won the recognition of the community.
Second, the establishment of a sound management system to strengthen the management of school meals
1, sound rules and regulations
Sound rules and regulations, is the implementation of the scientific management of the foundation, the management of the cafeteria is strictly enforced "Chinese People's Republic of China *** and the State Food Hygiene Law", "School Health Regulations" and other laws and regulations, on the basis of which, the school has developed a "food hygiene and safety management system
2, strengthen process management
Import, storage, processing, selling is the main process of cafeteria operations, must strengthen management. In this process, we pay attention to the good "three passes": the first pass is to put a good purchase, our canteen main raw materials, auxiliary materials are used in the fixed-point, contract system of purchase, the contract has a clear quality requirements, accompanied by a copy of the supplier's identity card, detailed home address, contact information, every day by the head chef is responsible for the inspection of the goods, to take a look at (date of production, certificate of conformity, quality inspection report,) The head chef is responsible for the inspection of goods every day, take a look (production date, certificate of conformity, quality inspection report, packaging, whether spoilage, sprouting, whether fresh, etc.), smell (whether there is an odor, etc.) way to hold the incoming goods off; Where the "May Day", "Eleven" and other holidays back to school, the remaining ingredients before the holiday to be a comprehensive replacement; cafeteria Incoming goods must be registered for acceptance, and make a good purchase into the warehouse registration. The establishment of a shopping license, report information. The second level, processing in strict accordance with operating procedures, daily vegetables should be soaked in water for more than half an hour, to residual pesticides or vegetable pests, etc., processing is not repeated use of oil, processing and storage places are not allowed to enter and exit the unrelated personnel to do a good job of food sampling. The third level, food distribution off, food distribution, food hygiene and safety requirements in strict accordance with the "three preventive": a preventive food acidosis, rot, spoilage and contamination of food, once found, immediately and severely punished. Second, prevent others from poisoning, in food hygiene management, canteen management personnel on all aspects of effective supervision, strictly prohibit non-operators to enter the canteen, from time to time and space to refuse the occurrence of poisoning. Third, to prevent the epidemic transmission of diseases, adhere to each meal tableware manually operated, the use of drugs to disinfect, and do a good job of cleaning tableware to prevent cross-contamination. Regularly do a good job of exterminating flies, mosquitoes, cockroaches, rodents, cut off sources of infection, to ensure the health of teachers and students.
3, the establishment of a monitoring mechanism
In order to increase the supervision of food hygiene in the cafeteria, the establishment of a management body, the formation of a leading group of cafeteria management, responsible for the day-to-day management of the cafeteria, checking, supervision, tasting, sampling, filling out the form and the cafeteria file. School cafeteria management leading group from time to time on the work of the cafeteria to carry out random inspections, but also in the teachers and students to carry out the people's assessment, found that the problem is solved in a timely manner. The formation of the management, teachers, students, the school cafeteria management all-round supervision, played a positive role.
Third, improve the quality of practitioners, establish a sense of service
1, strict employment system
Cafeteria practitioners and the school signed a contract of employment, a clear A and B rights and obligations as well as wages and salaries, etc., in the selection of employees, the school focuses on ideological and political qualities, business and technical skills, sense of responsibility for the cause of the composition of a cohesive and creative team of canteen food and beverage practitioners. Catering practitioners team.
2, strengthen the training, improve the quality of practitioners
Before taking up their duties, employees must carry out pre-job training, study the relevant laws, rules and regulations and school canteen rules and regulations, to improve the practitioners' awareness of the law and food hygiene and safety awareness, and adhere to the weekly meeting of the canteen management staff, canteen practitioners every month, more than three hours of independent study. Personal health checks for newcomers, the lack of physical examination can not be on duty, the body is unqualified resolutely prohibited to work, not wearing overalls resolutely prohibited to work, and the establishment of personal file information, through pre-service training and strengthened learning, improve the quality of practitioners, deepen the sense of service, improve the level and quality of service to meet the needs of teachers and students to provide a strong logistical guarantee for the development of the school.
3, improve awareness, carefully build a quality service brand
Schools according to the students are active and self-restraint, self-management, self-reliance and self-care ability is relatively poor characteristics,, the school introduced a fixed seat for students to eat, canteen workers are responsible for the management mode, to ensure that the students eat hot meals, to avoid students scalded, to learn about the situation of the students meals, correcting the partiality of the food, to find out whether the students have physical discomfort and so on.
Secondary school life is an important stage of the child's healthy growth, student meals diversified and quality assurance, to ensure that students grow in the required nutrition. The school prepared a good weekly menu and published on the blackboard in the cafeteria, the menu requires three meals a day to meet the nutritional requirements, focusing on the diversity of dishes, different every day. In order to ensure quality, we also accept parental supervision at any time, parents in the children's school on any day to the school, you can check whether we are in accordance with the recipe to arrange dishes, but also in the cafeteria with their children to eat.
Fourth, modern equipment, and strive to create a demonstration
Our school cafeteria using an area of more than 150 square meters, equipped with a dining room tables and stools more than 100 seats; indoor ventilation, good lighting performance.
Cafeteria cooking utensils and appliances are readily available, on the rough processing area and finishing area and disinfection area is strictly separate, and there is a food bank, pastry room, cold meat room, cooks lounge and other ancillary facilities, the school cafeteria in strict accordance with the "Honghu City, the assessment and acceptance of the standards of the cafeteria," norms of construction.
My school canteen construction and management work at all levels of leadership under the correct guidance, has made certain achievements, in the future work, we will further school canteen health and safety management, long-term unremitting grasp, and strive to improve the quality of canteen services and service level, for the teachers and students of the health of teachers and students, for the school of teaching and learning to do a good job of guaranteeing the satisfaction of the students, so that parents feel at ease.
2022 school cafeteria management work summary 4
Set up a "service education" purpose standardized school cafeteria safety and health management. Our school cafeteria existing 549 people, the kitchen employs 6 workers. The number of students in the school breakfast is 549, the number of people in the school lunch is 549. Schools in the education department and the health department under the correct leadership and supervision, firmly establish the "service education" purpose, standardize the school cafeteria safety and health management, to protect the teachers and students and staff of the needs of life and health, to maintain a normal order of teaching and learning, by the teachers and students and parents of the praise.
First, people-oriented, firmly establish a sense of service to teachers and students
My school cafeteria currently has a full-time and part-time line management personnel, cooks recruitment, selection, assessment, induction training, skills competition are strictly in accordance with the procedures for fair and open. In order to establish a sense of service, so that teachers and students to the cafeteria to have a sense of home, feel save, comfortable, at ease.
Second, standardize the rules and regulations of school cafeteria safety and hygiene management, to system constraints developed a scientific, operable management system.
These systems, from the content can be roughly divided into three categories: staff duties, food hygiene and safety management and property management. There are nationally developed, city and county authorities developed, there are also canteen management team according to the actual development of our school, such as "canteen safety and health system", "practitioners health knowledge training system", "canteen staff attendance system", "fire safety system", "purchasing staff position responsibility system", "practitioners health inspection system", "tableware disinfection position responsibility system. Canteen staff should not only be familiar with the content of these systems, and all behavior should be subject to the constraints of these systems.
Third, effectively strengthen the cafeteria food hygiene and safety work
School cafeteria health and safety work is a matter of life and safety of teachers and students, no matter how important this work to raise to the degree of understanding is not too much. In the process of ensuring health and safety, to do a strict "five passes". The first is to strictly buy access. The date of purchase of raw materials, product trademarks, production date, shelf life, health certificates, business licenses, product inspection reports, etc. should be carefully registered, acceptance, by the chief of staff. Failure to meet the requirements of the firm not allowed to enter the raw materials warehouse; strictly prohibit the purchase of raw materials, semi-finished products and finished products from units and individuals without health permits; strictly prohibit the purchase of food and raw materials without manufacturers, no date of production and shelf-life and more than the shelf life of the food; cafeteria purchased meat must be animal quarantine certificates of conformity. All suppliers to build a file, the goods supplied by the complete documentation, the supplier's production base for on-site inspection. The school also signed a food hygiene and safety responsibility with the supplier. Raw materials into the warehouse wall away from the ground, finished products and semi-finished products separate, raw and cooked separately, non-stereotyped food stored in clean containers, and cover and cover to prevent cross-infection.
Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant provisions, the disinfection of disinfection, the boil through the boil through. Rough processing room do choose vegetables cut vegetables on the board. Operation room to do clean and hygienic, the restaurant to do neat and bright, washing vegetables have to learn, what vegetables first wash and then cut, what vegetables first cut and then washed, what vegetables only wash and not soak, what vegetables both soaked and washed, what vegetables soaked in cold water, what vegetables soaked in hot water, what vegetables soaked in salt water, what vegetables soaked for how long, we ask the master workers to operate in strict accordance with the procedures. Meat and vegetarian food are stored in separate cabinets, cutting boards are separated and processed with separate knives. Do not use sprouted potatoes, four seasonal beans should be boiled in water, soybean milk should be boiled, cold dishes should be warmed through to avoid poisoning. In order to strengthen the responsibility, the school and the cafeteria each operating room team signed a food hygiene and safety responsibility. Strictly control the sale of finished products. Food cooked for each meal is moved from the cooking room into the food preparation room for isolated storage, cooks must wash their hands again before selling food, disinfected, with a good mask. The cafeteria on the overnight food into the freezer, resolutely do not sell moldy food.
Fourth, strict disinfection of tableware. Tableware and crop containers wash, disinfection, we generally use physical disinfection and chemical disinfection of the two methods, the disinfection of items first wash with boiling water, with clean detergent, such as chemical disinfection, and then on the steamer steaming for more than 30 minutes, the large items into the rice pot boiled for more than 30 minutes, both for the physical disinfection. After that, they are put into the disinfection room and disinfection cabinet for cleaning. The above disinfection three times a day in the morning, in the evening, and fill out a detailed disinfection record sheet, the disinfection work to the letter. In recent years, the City Health Supervision Bureau each time the disinfection of our school cafeteria tableware sanitation, pass rate are 100%. Strictly control the personal hygiene of cooks. Require all cafeteria operators to realize regular physical examination, hold a health certificate to work. Develop good personal habits, diligent haircut, diligent nail clipping, diligent washing clothes, diligent change of uniforms, to do before going to work hand washing, disinfection, wear overalls at work, wearing a work cap, hanging on the post; sale of food loaded masks; work to eliminate smoking.
A solid management of canteen health for the rapid development of our school health to create a good environment, providing a solid logistical support, recognized by the school staff and students, parents rely on and leadership at all levels of affirmation. We will continue to work hard to innovate in the future, more acceptance of the higher departments of supervision and guidance, better service for teachers and students, so that the school cafeteria hygiene management work on a new level
2022 school cafeteria management work summary 5
In order to effectively strengthen the food safety of the school cafeteria, to ensure that the whole campus of the dietary safety of teachers and students, to prevent food poisoning incidents. To prevent food poisoning incidents, our school according to the national, provincial and state county food safety committee "on the rapid implementation of primary and secondary school canteen food safety inspection of the emergency notice" spirit of our school (nutrition improvement program implementation school) canteen food safety carried out a solid self-inspection self-check, now will be my school canteen food safety self-inspection self-inspection work is summarized as follows:
First, the work carried out
In accordance with the requirements of our school food safety management, food service licenses, environmental health, health certificates, the certificate and ticket management, processing and production management system, cleaning and disinfection, the use of food additives and other eight aspects of self-inspection, in-depth search for the existence of outstanding problems and weaknesses, and seriously carried out rectification.
(a) Improve the food safety supervision and rectification work mechanism
Effectively strengthen the organizational leadership. Our schools all attach great importance to the school canteen food safety work, put into a more prominent position to grasp. To adhere to both the symptoms and root causes, focus on the root cause, the centralized rectification and daily supervision, canteen self-discipline and strengthened supervision, comprehensive promotion and key breakthroughs organically combined, publicity and education throughout, improve the system throughout, the implementation of the responsibility throughout, inspection and guidance throughout, to ensure that the rectification of the effectiveness of the work.
(2) specific work
1. Self-checked whether the school canteen to establish food safety responsibility system. Carefully verify whether the school will be the canteen food safety work into the daily management of the school, the canteen whether there are provisions and requirements for the management.
2. Self-checked whether the canteen has a food service license. Carefully verify whether the school cafeteria license expired, whether there is the problem of over-scope, over-capacity business, whether there is no conditions and not timely cancellation of the license and other issues. The newly opened canteen, timely contact with the County Food and Drug Administration in strict accordance with the provisions of the license, the facilities and equipment do not have, food safety management system is not sound timely rectification, for the license.
3. Self-inspection of school cafeteria environmental health is neat. Proactive, scientific and effective measures to prevent and control infectious diseases, carefully verified whether the school canteen environment is regularly clean and well maintained; whether it has the elimination of rats, cockroaches, flies and other harmful insects and breeding conditions of the protective measures; whether it has adequate ventilation and smoke exhaust devices.
4. Self-inspection of school cafeteria employees health certificate is valid. Carefully verify whether the health management system and measures for employees; employees have a health certificate; whether the health certificate is valid; whether the establishment of health records of employees; when working in direct food impediments to food safety when the personnel work with food safety diseases, whether it is timely to adjust their work to the workplace does not affect food safety.
5. Self-inspection of school canteens and food additives and other systems are implemented. Verify that the school cafeteria procurement of food and raw materials, food additives and food-related products are accepted, whether or not they have a purchase account, whether or not the stock of food in the shelf life, raw material storage is in line with the management requirements. Focus on checking whether there is a national ban on the use of food and raw materials, food additives and food-related products or the source of the situation is unknown, and rigorous inspection of edible fats and oils, meat, rice, noodles, vegetables, spices and other bulk food and bulk food purchase channels and the situation of the request for certificates and invoices. Seriously verify the implementation of the school cafeteria food additives procurement and use of management systems, strictly investigate the existence of illegal use of food additives, whether to achieve the purchase of special stores, special cabinets, special people in charge, special tools, special accounts requirements.
6. Self-inspection of the school canteen drinking water health management measures, canteen cleaning and disinfection in place. To water supply facilities and drinking water quality health situation focuses on carefully verifying whether the school canteen is equipped with effective disinfection facilities; disinfection pool is mixed with other pools, disinfection personnel whether to master the basic knowledge; disinfection of food and beverage utensils in line with the relevant requirements.
7. Self-inspection of the school canteen processing management system is implemented. Carefully verify whether the cleaning of raw materials is thorough, roughing whether to meet the requirements, whether raw and cooked separately, whether there is cross-contamination, four seasonal beans, soybean milk, etc. is cooked and boiled through; whether the illegal production and sale of cold meat and cold vegetables and bean curd behavior, whether the operator is wearing a mask; strictly check whether the provisions of the sampling, whether it is with the sampling equipment, sampling equipment is functioning properly.
Second, the next step in the work of the arrangement
First, in-depth education and training. Further strengthen the school canteen food safety training, seriously organize logistics staff to learn the "Food Safety Law" and its implementing regulations, "Food Service Permit Management Measures" and "Food Service Food Safety Supervision and Management Measures" After the training, we should organize the relevant information, save for inspection, the main person in charge of the school canteen to effectively assume the responsibility of the first person responsible for food safety, the establishment of a sound food safety
The second is to seriously carry out a comprehensive investigation. Continue to organize the school, the garden of the relevant personnel of the school cafeteria to carry out a comprehensive investigation, seriously find the weak links, take timely and effective measures to plug management loopholes.
Third, effectively strengthen the prevention and control of food safety incidents, to carry out emergency public **** health emergency supervision and inspection. In accordance with the division of responsibilities to continue to school canteens as the focus of food safety incident prevention and control, take measures to identify hidden dangers; the development of food safety incident contingency plans, combined with the prevention and control of infectious diseases, drinking water hygiene, food safety and other regulatory work, the timely detection of risks and hidden dangers, supervise and investigate, to reduce the hazards of school emergencies public **** hygiene incidents to improve the level of prevention and control and the ability to cope with the situation.
Fourth, effectively do a good job of information reporting.
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