1. Where can I complain about the school?
You can complain to the local education department, and you can also complain to the local fire department if it is a fire safety hazard.
If there are serious security risks and the local authorities fail to accept the complaints in time, they can also call the complaint telephone number of the Ministry of Education at 0 10-660923 15, 660933 15 or report to1239 1@moe.e.cn.
1. You can complain to the local education department or other government functional departments.
2. You can call the local complaint telephone number and report the situation to the Education Bureau.
3. You can log in to official website, the local education bureau, and complain online.
4. You can also write a report.
Second, the so-called general complaints about the school.
Just report it to the local education bureau or relevant departments.
There is a legal basis for reporting. China's Constitution, People's Procuratorate Organization Law, Criminal Law and Criminal Procedure Law all provide legal basis for reporting.
Article 4 1 of the Constitution stipulates that the people and citizens of China have the right to criticize and make suggestions to any state organ or state functionary; Any state organ or state functionary has the right to lodge a complaint, accusation or report to the relevant state organ for illegal or dereliction of duty, but shall not fabricate or distort facts to make false accusations or frame up. For citizens' complaints, accusations or exposures, the relevant state organs must find out the facts and be responsible for handling them. No one can suppress it, and no one can retaliate.
Article 6 of the Organic Law of People's Procuratorates stipulates that people's procuratorates shall protect citizens' right to lodge complaints against illegal state functionaries according to law, and those who violate citizens' personal rights, democratic rights and other rights shall be investigated for legal responsibility.
Article 254 of the Criminal Law stipulates that any functionary of a state organ who abuses his power, engages in malpractices for personal gain, retaliates or frames a complainant, accuser, critic or informer shall be sentenced to fixed-term imprisonment of not more than two years or criminal detention; If the circumstances are serious, he shall be sentenced to fixed-term imprisonment of not less than two years but not more than seven years.
Article 84 of the Criminal Procedure Law stipulates that any unit or individual who discovers criminal facts or suspects has the right and obligation to report to the public security organ, the people's procuratorate or the people's court. Victims have the right to report and accuse criminal facts or criminal suspects who infringe their personal and property rights to public security organs, people's procuratorates or people's courts. Public security organs, people's procuratorates or people's courts shall accept reports, complaints and reports. If it is not under its jurisdiction, it shall be transferred to the competent authority for handling, and the informant, complainant and informant shall be notified.
Article 85 of the Criminal Procedure Law stipulates that reports, complaints and reports can be made in writing or orally. The staff who accept the oral report, complaint or report shall make a written record, which shall be signed or sealed by the informant, complainant and informant after being correctly read out. The staff who accept the complaint and report shall explain the legal responsibility of false accusation and frame-up to the complainant and informant. However, as long as it is not fabricating facts and evidence, even if the facts of the accusation and report are different, or even false accusation, it should be strictly distinguished from false accusation. Public security organs, people's procuratorates or people's courts shall ensure the safety of informants, complainants, informants and their close relatives. Informants, complainants and informants who are unwilling to disclose their names and report, accuse and report their acts shall keep them confidential.
Article 86 of the Criminal Procedure Law stipulates that the people's courts, people's procuratorates and public security organs shall, within their jurisdiction, promptly examine the materials of reporting, accusing, reporting and surrendering themselves, and if they think that there are criminal facts that need to be investigated for criminal responsibility, they shall file a case; If it is considered that there are no criminal facts, or the criminal facts are obviously minor, and it is not necessary to pursue criminal responsibility, the case shall not be filed, and the complainant shall be informed of the reasons for not filing the case. If the complainant refuses to accept it, he may apply for reconsideration.
Third, the basic requirements of the law for the management of school canteens.
(A) the basic requirements of canteen management and supervision
1, the school should establish a principal responsibility system for food hygiene, equipped with full-time or part-time food hygiene management personnel.
2 establish and improve the food hygiene management system and post responsibility system. Specifically, there should be a perfect health management and inspection system, such as raw material procurement (health permit, inspection certificate, laboratory test sheet, purchase certificate, etc.). ), warehouse management, rough machining management, cooking processing management, pastry production management, tableware cleaning and disinfection, food sample retention system, etc. Catering establishments should publicize the relevant health management regulations (.
3. Schools should establish an emergency mechanism for emergencies such as food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the following measures should be taken (1) to immediately stop production and business activities, and report to the local people's government, health department and education department (2) to assist health institutions in treating diseases and saving lives (3) to keep food and its raw materials, tools, equipment and places that cause food poisoning or may cause food poisoning (4) (5) to implement other measures required by the health administrative department to control the situation to a minimum.
4, the school must establish and improve the reporting system of food poisoning or other food-borne diseases, food poisoning or suspected food poisoning accidents should be promptly reported to the local education authorities and health administrative departments.
5. The canteen should establish strict safety measures to prohibit non-canteen staff from entering the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of students' dining. When contracting canteens, food hygiene and safety must be regarded as an important indicator of the contract.
6. Schools should establish an accountability system for food hygiene.
(B) the basic requirements of canteen processing and operation
The minimum usable area shall not be less than 8 square meters. The walls shall be provided with 65,438+0.5m tiles or other waterproof, moisture-proof and washable materials. The ground for intellectual training should be made of waterproof, non-slip, non-toxic and daylighting-friendly materials with a certain slope to facilitate cleaning and drainage. Equipped with adequate lighting, ventilation, smoke exhaust equipment, effectively prevent flies, dust and rats. Facilities and equipment for sewage discharge and waste storage shall be kept clean and conform to hygiene requirements, and the countertops and floors shall be cleaned at least once every meal. Waste should be placed in a container with a cover, and the smoke exhaust device should be cleaned frequently. The container containing seasoning should be kept clean and hygienic, and there should be no foreign matter in the seasoning, and the dust should be covered after use. Wash the container ~ times after each use, and then pour in new spices. Personal belongings and sundries are not allowed in the kitchen. Food without primary processing is not allowed in the kitchen. Non-canteen staff are strictly prohibited from entering and leaving the food processing operation room at will.
(3) the basic requirements of canteen employees
Canteen employees and managers must master the basic requirements of food hygiene, and must have a health check-up every year. Food production and marketing personnel who have joined the work newly or temporarily must have a health examination and obtain a health certificate before they can take part in the work. Those who suffer from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active tuberculosis, purulent or exudative dermatosis and other diseases that hinder food hygiene are not allowed to eat directly. Those who eat in groups should leave their posts immediately when cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene occur, and can return to their posts only after finding out the reasons and eliminating or curing the diseases that hinder food hygiene; Employees in the canteen should have good personal habits. They must wash their hands with soap and running water before work. After handling food raw materials, after defecating and before touching direct food, they should put on clean work clothes and hats, and put their hair in the hats. Do not leave long nails, apply nail polish or ring processed food; Smoking is not allowed in food processing and sales places.
How does the law ensure food safety on campus?
(four) the basic requirements of food procurement, storage, processing and sales.
1, strictly control the purchase of food. Food buyers must go to the business unit holding the hygiene license to buy food, and in accordance with the relevant provisions of the state, obtain a certificate to buy food in a relatively fixed place to ensure the quality of food. It is forbidden to buy the following foods.
(1) Foods that are spoiled, rancid, moldy, raw, unclean, mixed with foreign bodies or have other abnormal sensory properties, contain or are contaminated with toxic and harmful substances, and may be harmful to human health.
(two) meat and its products that have not been inspected by veterinary hygiene or are unqualified.
(3) stereotyped packaged food that has expired or does not meet the requirements of food labeling.
(four) other foods that do not meet the hygiene standards.
2. The raw and auxiliary materials of the storage site must undergo strict inspection before storage. If unqualified materials are found or there is no inspection certificate and test sheet, the acceptance of materials shall be rejected.
(1) Register after acceptance, including name, supplier, quantity, purchase date, sensory inspection, certificate application, etc. Food storage should be classified, put on shelves, partitioned and stored in highlands, and inspected regularly. Food that has deteriorated or exceeded its shelf life should be handled in time.
(2) Food storage places store toxic and harmful substances and personal articles. Old-fashioned refrigeration equipment used to preserve food must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets.
(3) The storage place should be ventilated and moisture-proof, keep the room dry, keep the floor and shelves clean, and have rodent prevention measures and places to avoid direct sunlight. The container should be covered with dust.
(4) it is forbidden to canteen staff in and out of food storage at will,
Step 3 deal with
(1) Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets and rags, must be clearly marked, used separately, stored in a fixed location, washed and kept clean after use.
(2) The canteen cooks must use fresh and clean raw materials to make food. Do not process or use foods and their raw materials that are spoiled and have abnormal sensory properties.
(3) The processed food must be thoroughly cooked, and the bulk food needs to be heated, and its central temperature should not be lower than 70 degrees. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Food must remain fragrant after it is made.
(4) Food shall not come into contact with toxic and unclean substances. Do not sell foods with deteriorated or abnormal sensory properties, which may affect students' health.
(5) Cold and dizzy cold dishes are not allowed to be sold in vocational schools, ordinary middle schools, primary schools and student canteens in infant countries.
(6) Chefs should use special tools to taste food, which must be discarded after tasting. It is not allowed to catch food with a spoon or hands.
(7) Special attention should be paid to the processing of dangerous foods, such as green beans, preserved eggs and soybean milk products.
Step 4 sell
(1) Generally speaking, the storage time of food after cooking and before selling should be less than 2 hours. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60 degrees or lower than 10 degrees.
(2) The leftovers in the canteen must be refrigerated for no more than 24 hours, and can be sold only after being confirmed not to be deteriorated and thoroughly heated at high temperature.
(3) The food directly sold in the mouth shall be sorted and distributed with special tools, and the food shall not be directly grabbed by hands. Special tools should be located, stored and isolated to prevent pollution.
(4) Group dining organized by schools should strictly control the quality of meals and must be treated according to meals. Not selling leftover food after meals on time, not selling students' cold dishes on time.
(5) Basic requirements of disinfection link
How does the law ensure food safety on campus?
The canteen should be equipped with cleaning facilities and equipment such as special washing and disinfection pool for tableware, and made of wear-resistant and easy-to-clean non-toxic materials. The use of chemical disinfection, there must be more than two pools, and shall not be mixed with light vegetables, meat and other facilities and equipment; Tableware must be washed and disinfected before use, and unpasteurized tableware that meets the relevant national hygiene standards shall not be used. Reuse of disposable tableware is prohibited. Disinfected tableware must be stored in a special tableware cleaning cabinet for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware washing cabinets should be cleaned regularly and kept clean. The washing and disinfectant used for tableware must meet the hygiene standards or requirements; Washing products and disinfectants must have fixed storage places (cabinets) and obvious signs.
(six) the basic requirements for dining places
The dining room should be kept clean and tidy, and don't wipe the floor after the tableware is set or when someone is eating. Tableware balconies that have not been used for more than meal time should be recycled and cleaned.
When it is found or told by diners that the food provided has abnormal sensory properties or suspicious deterioration, the restaurant service staff should immediately change the food and notify the relevant food preparation staff. Meal preparation personnel should immediately check the replaced food and similar food, and make corresponding treatment to ensure the safety and hygiene of meals.
Seasoning for diners should meet the corresponding food hygiene standards and requirements, and dining places should be equipped with running water devices for diners to wash their hands and dishes.
(7) Basic requirements of drinking water
Generally speaking, we should adhere to the principle of sufficiency, convenience and reaching the standard, and use tap water if possible.
If groundwater (well water) is used, it is necessary to ensure that there is no pollution source within 30 meters of the water source. At the same time, it is necessary to obtain a health permit, build a well, have protective facilities, have a well wall, cover and lock along the smooth wellhead, have anti-virus devices and disinfection measures, and regularly clean and disinfect the well. It is necessary to implement strict management of wells by special personnel and do a good job in water quality management and monitoring.
Disciplinary Committee websites at all levels and disciplinary Committee websites at all levels have reporting links, and detailed information can be sent to the real-name registration system-the petition window of disciplinary committees at all levels.