1, set up a leading group for health and safety management of school canteens, and regularly check the hygiene of canteens.

2. According to the working characteristics of our school canteen, including canteen management system, canteen hygiene system, canteen hygiene inspection system, canteen food sample retention and tasting system, canteen food rough processing management system, canteen cooking processing management system, canteen warehouse management system, canteen food additives use and management system, canteen catering management system, student canteen food poisoning prevention measures, food poisoning accident reporting system and other systems.

Ensure that the procurement, visa, acceptance, storage, processing, sales, personal and public health of raw materials (finished products) and drinking water are strictly in accordance with the rules, eliminate health and safety hazards and put an end to all accidents.

3. Post relevant canteen hygiene management system and post responsibility system in each function room.

4. The student union of the school shall set up a health inspection and supervision station, and students shall be on duty in the canteen during meal time to participate in the health and safety management of the school canteen.

5, canteen staff to health check, get a health certificate to show certificates. Disinfect hands before going to work every day, wear clean work clothes and wear masks when distributing cooked food to prevent the spread of germs.

6, strengthen the management and supervision of grain procurement, storage and processing. Strictly control the purchase of food, so as to ensure that people are assigned at a fixed point. It is forbidden to purchase foods that are harmful to human health, such as corruption, mildew, moth-eaten, filth and impurity.

7. Differentiate various functions such as raw and cooked area, food distribution area and sundries area. Food storage should be classified, separated from the ground and checked regularly.

All cooked food should be covered with brand-new plastic wrap after processing and before sale. Make sure the food is hygienic and warm.

9. The ceiling of the canteen processing area adopts mildew-proof paint, and the ground is paved with wear-resistant and anti-slip tiles that are easy to clean without water and have a certain slope.

10. Rebuild the kitchen interval, set up a special kitchen, and lay tiles on the dado and floor.

1 1. Buy a special sample storage refrigerator for the dining room, and store the samples and food for 48 hours.

12. Standardize students' collective health meals. All students must use credit cards in the school cafeteria to avoid cash transactions.