Summary of health management system 1. Responsibility system of food hygiene and safety leaders In order to ensure that the management and employees of food business places such as colleges and college canteens better perform their duties of school food hygiene and safety, strengthen the health and safety management of college canteens, teachers and group meals, and protect the health and safety of employees, this responsibility system is formulated in accordance with the Food Hygiene Law of the People's Republic of China and the Regulations on Hygienic Management of School Canteen and Students' Group Dining. (1) The president of 1)XX College is the first person responsible for food hygiene and safety management in the college canteen, and the director of post-insurance department is the person directly responsible. (2) Run a canteen according to law, and establish a college food hygiene and safety management system to ensure the hygiene and safety of food and beverages supplied in the school. (3) Unified command, urging all relevant food hygiene departments of the college to carry out their work, and strengthening the health and safety management of college canteens, teachers and students' collective dining. (4) Put an end to food poisoning accidents, and establish and improve the emergency plan for dealing with emergencies such as food poisoning or epidemic diseases. (5) The responsible person shall bear corresponding responsibilities if the management work is not in place. 2. The emergency plan for dealing with emergencies such as food poisoning is to deepen and strengthen the food hygiene work of the college, continuously improve the hygiene work level of the college, further protect the health and life safety of the teachers and students, and improve the college's ability to deal with emergencies such as food poisoning or food-borne diseases. According to the Emergency Regulations on Public Health Emergencies and the Opinions of Shanghai Municipality on Implementing the Hygienic Management Regulations for School Dining Rooms and Students' Collective Dining, it is specially formulated. In case of unexpected events such as suspected food poisoning or food-borne diseases, the college shall follow the following procedures to deal with them. (1) Stop feeding: immediately stop the supply of college canteens or other food business premises. (2) Report in time: Event A: There are 5 people (including 5 people) or less who are suspected of food poisoning or food-borne diseases. Procedure B: If a suspected food poisoning or food-borne disease is found, it should be reported to the Insurance Department and the dean of the college by telephone within 31 minutes, and immediately contact the district health bureau, send relevant personnel to investigate and assist the college in handling the incident, and immediately report it to the Municipal Education Commission. The back office shall submit a written report to the hospital within 91 minutes of the incident. Major events in the process of handling should be reported at any time. (3) Report content: A Number of people suspected of food poisoning or food-borne diseases, symptoms and the occurrence time of a case. B school name, responsible person, location and telephone number. C Name, responsible person, location and contact telephone number of the supplier. D current situation, course of events and emergency measures. E reporting time and speaker. (3) Set up an emergency response team: After the A incident, the college logistics department should immediately start an emergency response team composed of the dean in charge as the team leader, the leaders of the logistics department, the leaders of the student affairs department, the medical and health care teachers, the logistics and other key teachers, make a good division of labor, perform their duties, do a good job in appeasement and parents' work, and organize forces to send them to the hospital for timely treatment. College B should arrange necessary vehicles for transporting sick students to the hospital for timely treatment. (4) Treating Patients A College should arrange teachers to send sick students to the nearest hospital in time, assist health institutions to treat patients, do a good job of registration, and notify parents in time. College B should arrange teachers to do a good job in the investigation, strengthen the contact between home and school, and send special personnel to answer parents' consultation calls, so as not to delay the treatment opportunity. College C should do a good job of follow-up on the second day after the incident, continue to arrange investigations, arrange special personnel to do a good job of parents' explanation, and report the situation to the board of directors in writing in time until all the sick students recover and attend classes at school. D protect the site: keep the food and its raw materials, tools and equipment that cause or cause suspected food poisoning or food-borne diseases. E cooperate with the investigation: cooperate with the health administrative department to carry out the investigation, and truthfully provide relevant materials and samples according to the requirements of the health administrative department. F Control the situation: Implement other measures required by the health administrative department to control the situation to a minimum (including teaching order and next meal, etc.). H insurance intervention: at the same time, notify the insurance institution to intervene. I others: report to public security, industry and commerce departments when necessary. 3, canteen and other food business premises management system (1) The staff of canteen and other food business premises should firmly establish the idea of serving the front line of teaching, love their jobs, constantly improve their own quality, and do a good job in service with high-quality requirements. (2) Canteen and other food business places should cooperate with schools to actively improve food supply, adjust business ideas in time, and constantly improve business methods to effectively ensure food hygiene and supply. (3) Employees in food business places such as canteens should have regular health check-ups. It is strictly forbidden for patients with infectious diseases and other diseases that do not meet the requirements of catering industry to work in canteens, and they are not allowed to work without health certificates. (4) Canteen and other food business places should strictly implement the National Food Hygiene Law, ensure that the meals and other foods supplied are clean and hygienic, and put an end to food poisoning incidents. (5) The operating rooms and restaurants in food business places such as canteens must be clean and hygienic, and the food case and noodle case should be separated, and raw food and cooked food should be separated. Pollution, decay, deterioration and overnight food sale are strictly prohibited. (6) All kinds of cookware and tableware should be placed in special places, and they are not allowed to be placed on the ground. Cooking utensils and tableware should be disinfected regularly. (7) Take active measures to prevent rats, flies and insects, and do a good job of disinfection according to the requirements of the health and epidemic prevention department. (8) Work in food business places such as canteens should strive to ensure that the food is delicious, the variety is complete, and the grades are properly matched, so as to ensure that the food is of high quality and reasonable price and satisfy the students. (9) Workers in food business places such as canteens should constantly solicit students' opinions and suggestions, and constantly improve service quality. Be kind, equal and civilized in your work. (11) Canteen and other food business premises should actively cooperate with the college to complete other related work. 4, food hygiene and safety management system (1) Do a good job in food acceptance, do not accept, do not cook, do not sell spoiled or harmful and toxic food, do the acceptance of food pieces, and have someone responsible for it, and make the first pass. (2) Separate raw and cooked food, containers, dishcloths, knives, anvil plates and refrigerators. Set special containers (red or painted with red marks) for raw meat and vegetables, and load unwashed and washed vegetable containers separately (green or painted with green marks) to prevent cross-contamination. (3) Food should be cooked thoroughly to prevent external cooking and endogenous production, and to prevent pollution of raw and cooked food. Leftovers and leftovers should be properly preserved and strictly handled. It must be re-cooked separately before supply. (4) Tableware should be strictly disinfected. Cooked vegetable pots and cooking utensils should be disinfected before opening the window to sell food, and someone is in charge. Implement "four customs clearance", that is, one washing, two brushing, three flushing and four disinfection. (5) Strictly implement the "four no systems" from raw materials to finished products, that is, do not accept, do not cut, do not cook, and do not sell rotten and toxic and harmful food. (6) Finished products (including food) must be stored in "four isolations", that is, raw and cooked products, finished products and semi-finished products, food and sundries, medicines, and food and natural ice. (7) Personal hygiene should be "four diligence", that is, washing hands, cutting nails, cutting hair, washing underwear and changing work clothes frequently; You must wear "two whites" when you go to work (you must wear "three whites" when you ask for braised dishes) and "three whites" when you eat. During working hours, it is forbidden to wear rings, bracelets, earrings, nail polish and perfume. (8) All employees must implement the following provisions. A take the initiative to participate in the annual physical examination and food hygiene and safety knowledge training and assessment. B Clean up at least twice a day and clean up 1 times a week. Environmental sanitation implements "four decisions", that is, personnel, materials and quality, division of labor, and responsibility. D health inspection and assessment shall be carried out on Mondays, Wednesdays and Fridays, and regular inspection and irregular spot check shall be recorded. 5. Safety production system in food business premises such as canteens There are many fire sources, power sources and mechanical equipment in food business premises such as canteens. If they are improperly used and protected, it is easy to cause fire and injury accidents. (1) Canteen and other food business premises and their equipment shall conform to the fire control and labor protection standards, and be equipped with sufficient fire fighting equipment. (2) Strengthen the management of fire sources. There are special personnel in charge of oil stoves, gas stoves, electrical equipment and power control room. Before coming off work, all power supplies should be cut off. (3) Eliminate oil stains and dirt at any time, place flammable items away from fire sources, and prohibit smoking in kitchens and warehouses. (4) Strengthen the training of safety operation procedures for relevant employees, and organize regular inspections of electrical equipment and mechanical equipment. (5) Strengthen the training of employees' fire control knowledge and organize regular inspections of all fire control facilities. (6) Without the approval of the manager of the canteen and other food business premises, all non-working personnel are prohibited from entering the operating premises. 6. Health morning inspection system (1) A special person is responsible for the morning inspection work of the staff in food business places such as canteens every day. (2) The staff in the canteen and other food business places shall cooperate with the morning inspection personnel to do a good job every day, and actively report whether there is fever, diarrhea, hand injury, vomiting, etc. (3) Any staff with fever, diarrhea, hand trauma, skin eczema, sore throat, vomiting, etc. should leave their posts temporarily and be treated in time, and take up their posts after they recover. (4) Make a good record of morning check-up and keep it properly-semester. 7. Daily inspection system for food business premises such as canteens (1) A special person is responsible for daily inspection of food business premises such as canteens and making records. (2) The internal and external environment is clean, personal hygiene is up to standard, and the operation process is correct. (3) Make sure that no one takes part in the work with bacteria. ’ 。 (4) Supervise employees to abide by the rules and regulations and operating procedures of food business places such as canteens. 8, food procurement acceptance certificate system (1) All food in the school must be purchased at a fixed point. At the beginning of each year, the designated units will be qualified and evaluated, and the qualified suppliers will sign a supply contract to clarify the supply quality requirements. (2) Every time you purchase food and its raw materials, you must ask the supplier for the inspection certificate or test sheet of this batch of food (that is, ask for the certificate). (3) The product name, manufacturer's name, production date, batch number, etc. must be found out in the health inspection certificate or laboratory test sheet of the food for which the certificate is requested. (4) If the health inspection certificate and laboratory test sheet of the food for which the certificate is obtained are copies, the seal of the inspection unit shall be affixed. (5) Food labels must be checked for packaged foods, and "three noes" products are strictly prohibited from entering the warehouse. (6) Before the food enters the warehouse or is processed, it must be accepted by the inspector and signed. 9. Hygienic system for food storage (1) Stored food warehouses must be hygienic, neat and tidy, and food and sundries must be strictly separated. (2) There should be no toxic and harmful pollution and breeding grounds for ants and flies around the food warehouse to prevent cross-infection. (3) The ground in the warehouse is flat and hard, and it is forbidden to expose the land directly. It is well ventilated to avoid direct sunlight and maintain the required temperature and humidity. (4) There are fly-proof, dust-proof, rat-proof and moisture-proof facilities in the warehouse to prevent food from mildewing and spoiling and insects. (5) Set up a food pad board, a storage table and a storage case in the warehouse to ensure that all foods are off the ground and off the wall. (6) The food warehouse should be managed by designated personnel, and the health management, food and raw materials in and out of the warehouse registration, inspection and storage system should be established and improved, so that it can be cleaned, disinfected and ventilated regularly, and kept in a clean state, so as to avoid food pollution by dust and foreign bodies. (7) Check and register all kinds of food raw materials and semi-finished products in the warehouse; Master the import and export status of food, achieve first-in first-out, and try to shorten the storage time. 11, canteen and other food business premises staff personal hygiene system (1) must obtain a valid health certificate and food hygiene knowledge training certificate in accordance with the provisions before taking up their posts, physical examination and training at least once a year. (2) When going to work, you must wear uniform work clothes and hats, and your hair is not exposed. Face masks should be worn when handling direct food such as cooked food and box lunch. (3) Wash hands and disinfect before and after going to work, and do not wear work clothes, hats and masks to enter the toilet. (4) When selling food that is directly eaten, you must not grab the food directly by hand, and you must use clean and hygienic selling tools. (5) Smoking, sneezing, coughing and other unsanitary actions that can easily contaminate food are strictly prohibited in the operation area. (6) Take a bath frequently, have a haircut frequently, wash your hands frequently (before each meal is sold, you must disinfect and sterilize your hands according to the regulations), change clothes frequently, and do not leave long nails, nail polish, perfume, rings and other exposed ornaments. (7) Don't go shirtless, barefoot, slippers and vest when working. 11, kitchen hygiene management system (1) Resolutely implement the food hygiene laws and regulations, strictly implement the "May 4th" hygiene system, that is: A from raw materials to finished products to implement the "four noes" system: do not accept, cut, do not cook, do not sell rotten food. B "Four Segregations" in the storage of finished products (food): raw and cooked, finished and semi-finished products, food and sundries, medicines, and food and natural ice. C implements "four customs clearance" for utensils: one washing, two brushing, three flushing and four disinfection. D "Four Fixations" shall be implemented for environmental sanitation: personnel, materials, timing and quality, division of labor, and responsibility. E "Four Diligences" in personal hygiene: wash your hands, cut your nails, take a bath, get a haircut, change your underwear and work clothes frequently. (2) Cooking personnel must use fresh raw materials, and raw and auxiliary materials that are deteriorated, mildewed and moth-eaten shall not be processed. (3) Processing food should be serious and responsible, so as to avoid the phenomenon of false cooking caused by external cooking and endogenous cooking. (4) It is strictly forbidden to use containers that have not been cleaned and disinfected to hold cooked food, and do not use raw wipes to scrub catering cookers. (5) The raw and cooked containers shall be clearly marked, the seasoning containers shall be clean inside and outside, the operation site shall be free of water and dirt, and the food shall be stored in the refrigerator according to the regulations, so as to prevent the cross between raw and cooked food and vegetarian food and put an end to food poisoning incidents. (6) After the work is finished, scrub the seasoning container and affix it as required. The kitchen must be washed clean and the garbage removed in time. The remaining raw materials shall be put into storage in time. (7) Meat and vegetarian raw materials are forbidden to be placed on the ground. Cooking stoves have tasting tools, and food has a system of keeping samples for inspection. (8) Windows, doors and windows, bright glass, lighting in good condition. 12. Food Refrigeration Hygiene System (1) The staff in food business places such as canteens should choose freezing or refrigeration to preserve food according to the types of food, and animal foods should be stored in cold storage or freezer; Fruits and vegetables and ready-to-use foods should be stored in a refrigerator at a temperature of about 4℃ for a short period of time. (2) Cold storage or refrigerator should always check its refrigeration performance, and special personnel should be responsible for regular defrosting and ice removal, cleaning and disinfection to keep it clean and odorless. (3) The incoming and outgoing food shall be recorded, so as to be used first in first out. Rotten or stale food shall not be stored in cold storage or refrigerator, and thawed food shall not be frozen again. (4) All kinds of food in the cold storage should be stored separately, raw and cooked food should not be mixed, food and non-food should not be frozen or refrigerated together, and personal articles should not be stored in the cold storage. (5) The food stored in the cold storage or refrigerator shall be thawed due to power failure or failure, and shall be cleaned before refreezing. 13. Hygienic system for tableware disinfection (1) The cleaning and disinfection process of tableware in the canteen is reasonable, and the operation is strictly in accordance with the system of "one wash, two brushes, three flushes and four disinfections". (2) There is a special person in the canteen who is responsible for keeping the disinfectant, and regularly check the validity period of the disinfectant. (3) Food processing equipment should be cleaned in time after use, and cleaning measures should be taken. (4) The containers and utensils shall be placed and used separately when they are raw and cooked, with obvious identification marks. (5) Special tableware shall be cleaned and disinfected, and the disinfected tableware shall be stored in a special airtight or cleaning cabinet. (6) tableware disinfection should reach the prescribed drug concentration, time and temperature. (7) The special cleaning cabinet shall be kept clean, free of sundries, flies and cockroaches. (8) Disinfected and unsterilized tableware should be stored separately and clearly marked on the storage cabinet. (9) Tableware should be free of water stains, dirt and dirt after disinfection.