Part I
First, the organization and management in place
1, the establishment of the creation of a healthy restaurant activities office, by a restaurant in charge of the leadership of the creation of a healthy restaurant to grasp the implementation of the work of the work of the creation of a healthy restaurant work plan.
2, the management system is complete, to create a healthy restaurant activities such as inspection records and other written materials, activities, photos are complete, standardized work files.
3, business license, food service license, food circulation license is complete and effective.
4, emergency plans for food poisoning emergencies are complete, no major food safety incidents in the year.
Second, perfect facilities and equipment
1, washing, ventilation, anticorrosion, dust, fly, exhaust smoking, sewage drainage, closed garbage containers, etc. complete and intact; water and sewage is smooth, rodent nets.
2, cleaning pool, disinfection pool, rinse pool and wash meat and vegetable pool marked clearly, disinfection equipment is clearly marked, the effect is reliable.
3, the ceiling, exhaust hood without soot; wallpaper and paint without peeling and oil stains.
4, equipped with special food sampling refrigerator, the temperature is set to 0 degrees Celsius 6 degrees.
5. Garbage and slop containers are well closed, and food waste is categorized (recyclable and non-recyclable).
6, roughing room, feeding, storage room is set up independently; magnetic card sales, do not directly touch the money.
7, cold meat room five special implementation, set up a special locker room, hand washing facilities, cold meat food window passes, disinfection lamps are installed in place, cold meat room with curtains or curtains, set up independent air conditioning.
8, tools, utensils, catering materials in line with the standard, storage of food refrigerators, raw and cooked separate placement, direct access to food using non-toxic, clean material packaging, prohibit the use of colored plastic containers.
Third, food processing and production norms
1, food processing process to do raw in cooked out *, to ensure that the four pass (a wash, two brush, three punch, four disinfection).
2, the processing of food to do raw and cooked, finished and semi-finished products, food and sundries and drugs, food and natural ice isolated storage; raw and cooked utensils, containers, refrigerators should be used separately.
3, fresh food ingredients, stored in separate shelves, separated from the wall, dust and flies.
4, food and food plate special, obvious signs; * no rust, clean cover cloth, clear positive and negative signs.
5, the use of communal dining, tea utensils and containers holding direct access to food, physical or chemical methods of washing, disinfection, to achieve light, clean, astringent, dry, airtight storage.
6, work tools to keep clean, positioning storage, vegetable pier vertical storage; drugs, fly swatters in accordance with the provisions of the location of storage.
7, waste, garbage, timely removal, daily clean, containers of garbage clean, beautiful, regular disinfection.
8, the operating room floor, walls, doors, windows, tables and chairs clean without oil, dust, debris, clean and tidy; personal belongings are centrally placed.
9, processed food cooked cooked through, overnight or purchased cooked food must be reheated. The center temperature of food is not less than 60 ℃.
Fourth, food purchasing and storage of safe and reliable
1, the implementation of safety and quality inspection of food before storage, bulk food inspection of the three certificates (health certificates, chemical verification, certificates of conformity), purchase contracts, invoices complete, to ensure that the incoming food and raw materials 100% traceable.
3, the warehouse classification of food ingredients, first-in-first-out, dedicated room, no personal items. Food storage to achieve categorization of sub-shelf, away from the wall and ground, no vectorial contamination.
4, transportation of food, loading and unloading of food packaging, containers and tools without pollution, food ingredients to remove the outer packaging into the operation room, the eggs into the operation room inverted box.
5, the establishment of a food sampling system, stay when the meal supply all dishes, each not less than 100 grams, with labels indicating the name of the dish, in the specified location of refrigerated storage for 24 hours.
V. Effective vectorial biological control
1. 100% vectorial biological control pass rate, no mosquito breeding phenomenon, dyeing rodents, flies, cockroaches rate of 3% or less.
2, disinfection, monitoring reports and extermination records are complete.
3. The screen windows, screen doors, door curtains, air curtains, automatic doors, etc. installed in the restaurant are not damaged; all kinds of piping facilities are installed with anti-rodent devices. Set the mouse box, bait fresh and effective; fly curtains, fly lamps intact and effective.
4, dining room, operating room walls without caves and gaps; fly lamp hanging from the ground about 2 meters high.
VI. Nutrition and health interventions
1, the implementation of oil and salt control measures, and in the dining room, the restaurant prominently prompted the nutritional mix of food.
2, with full-time and part-time food inspectors, dietitians and nutritional caterers.
3, to take a variety of forms, regularly carry out health knowledge publicity, a fixed publicity position, to guide the staff to develop good eating habits, to master the knowledge of self-care.
4, equipped with weight scales, bmi ruler, dietary balance pagoda.
VII. Health Management for Employees
1. 100% pass rate of health checkup for frontline staff.
2, employees have a locker room or personal locker, hand washing, bathing facilities.
3, cold meat room with secondary changing conditions.
4, working hours must wear work clothes, wear a work hat (including managers).
Eight, good food and beverage environment
1, to achieve the standard of non-smoking food and beverage units.
2, comfortable and beautiful dining environment, the establishment of a special dining service area.
3, inside and outside the restaurant environment is clean, neat, no pollution around, no health corners,
no heaps, littering debris.
4, the restaurant has a sink, toilet, to ensure that the equipment is intact.
5, saving food, energy saving and emission reduction, in line with environmental requirements.
6, dining staff satisfaction rate and basic satisfaction rate of 80% or more.
Part II
In order to conscientiously implement the "Chinese People's **** and State Food Hygiene Law", to further strengthen the management of school cafeteria hygiene, according to the food hygiene law, school health regulations, combined with the actual situation of our school cafeteria, the special preparation of the cafeteria work plan is as follows:
First, we must continue to strengthen the management of the work of the cafeteria, to strengthen the technical training, improve the cafeteria staff's Business level and quality of service.
Second, the strict implementation of the Food Sanitation Law, the staff must be licensed, to prevent the occurrence of health accidents.
Three strict food purchasing, transportation, storage, has been spoiled and rotten food, resolutely do not enter the cafeteria, in order to prevent food poisoning.
Fourth, the school cafeteria hygiene, cooking utensils to do a day a disinfection, food, raw and cooked separately, to prevent infectious diseases.
V food to maintain cleanliness and hygiene, summer to do a good job of fly, rodent, dust work, winter to do a good job of insulation.
Six a variety of materials, food, vegetables, procurement to ensure quality, supply and timely, less mining and diligent purchase, good price costing. Seven correctly handle the relationship between the staff, to be friendly and collaborative.
VIII during the work of the staff to wear good working clothes, not in the cafeteria guests. Regular bath, haircut, do not keep too long nails, do not bring jewelry. Cafeteria tableware, ground, storage to ensure that the neat and clean, always keep clean and hygienic and orderly.
Part 2: logistics cafeteria work plan
With the passage of time, we have ushered in the beginning of a new semester, Fanwen's work plan: logistics cafeteria work plan. The work of the cafeteria will be in full swing according to the overall plan of the school. All employees will be united around the school leadership without return, obedience to management, dedicated to work, to create a veritable service team. The following I will be ahead of the service, practice economy, standardized management of the three aspects of this semester's work as the core of the detailed plan:
First, ahead of the service: service is the vocation of the logistics work, ahead of the service is the inevitable requirements of our work. As long as we have this condition, in order to avoid the omission of work, in order to make our work in the rise of a stage.
1, improve the overall health of the cafeteria, for the majority of diners to create a good dining environment.
2, to improve the relationship between teachers and students, to understand their tastes, to send a delicious meal.
3, found that the problem should be done in a timely manner to solve the problem, do not hesitate, do not pond extravagant.
4, according to health standards to do a good job of cleaning the restaurant, often maintain good personal hygiene.
5, the use of equipment to do regular checks, the table is neatly arranged, tablecloths are clean, no damage, no stains on tableware.
6, according to the task requirements to do a good job of meal preparation.
7, the diner to do active enthusiasm, civilized and polite, quality service.
8, where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, shall not work with emotion, not allowed to swear, say bad things about other people, such as the discovery of exemplary people immediately suspended.
Second, the practice of economy: saving is the traditional virtues of the Chinese people, the practice of economy is a concept of work that all staff must have. Saving is one of the focus of the work of the canteen, such as: from the oil, water, electricity, steam, wash clean, disinfectant, clean ball, etc. are timed to receive a fixed amount, a person to keep. And rational use of scraps and can eat again leftovers fully heated and sold at a reduced price, resolutely eliminate unnecessary waste, from which to improve the cost-effectiveness.
1, careful budgeting, eliminate waste, reduce food costs, improve the utilization of raw materials.
2, to save water and electricity, care for the use of tools, properly stored after use.
3, strictly prohibit the outflow of raw materials, selling meals without personal favor, do not send favors.
Third, standardized management: standardized management for the canteen is a very good control of food poisoning accidents, the cost does not cause unnecessary waste, the direction of the work is clear, the staff work mood stability and other important significance.
1, the canteen supervisor to fully achieve a clear division of labor for each position, to speak of the main and secondary, focus.
2, the restaurant staff nine ban
(1) Where the restaurant staff is strictly prohibited to take food out of the restaurant or to others.
(2) Where the restaurant staff is strictly prohibited from handling food at will, there is a retention value must be properly stored for other uses. If a small amount of leftovers have no value must be reported to the supervisor agreed to deal with.
(3) Every day at work must be 5 minutes early to the post, is strictly prohibited in the middle of the post or leave early.
(4) during the post must be neatly dressed, is strictly prohibited to the food loud noise.
(5) Where the purchase of food ingredients must be categorized and stored, cross-contamination is strictly prohibited.
(6) The food production process must be carefully implemented food processing and production management regulations.
(7) on the questionable food ingredients, expired food resolutely put an end to the processing, reported to the supervisor agreed to deal with.
(8) The use of equipment to be regularly cleaned, maintenance, is strictly prohibited borrowing, misappropriation, and shall not be occupied.
(9) staff after work without permission is strictly prohibited to re-enter the operating room.
3, the cafeteria staff work instructions: in order to strengthen the management of the cafeteria, strengthen the security measures, standardize safety management, effective prevention of food hygiene and safety accidents, so that employees can familiarize themselves with the overall management of the cafeteria essentials to contribute to the correct, normal, positive and orderly work, according to the relevant provisions of the combination of the school's actual, specially formulated for the staff instructions manual look forward to the implementation of the seriousness of everyone.
(1) Where the cafeteria staff must unconditionally obey the leadership of the reasonable work arrangements, and resolutely put an end to the emergence of liberal thinking, conscientiously complete the daily work, when necessary, must assist others in their work, the work plan, "Logistics Cafeteria Work Plan".
(2), where the cafeteria staff must hold a health certificate to work, such as found myself carrying any infectious diseases, unconditionally leave the post.
(3), where the cafeteria staff must wear neat work clothes, wear a badge on duty.
(4), where the cafeteria staff must be made in the work of the hair cap, not to stay outside, to do diligent bathing, diligent haircut, diligent nail clipping, diligent sun bedding.
(5), where the cafeteria staff must improve the meaning of service, treatment of teachers, students and staff to do as guests as enthusiastic, not to work with emotion, not allowed to speak foul language, speak ill of others, such as the discovery of exemplary people immediately suspended.
(6), where the cafeteria staff shall not eat and take any food at the time of the meal is not open, the production process shall not be to the food loud noise, sneezing and other uncivilized behavior.
(7), where the cafeteria staff shall not be any food, food ingredients, seasonings to send favors; food sales staff is strictly prohibited to play favors rice; the use of tools are not allowed to borrow, misappropriation; public **** property shall not be taken for personal use. If there is a person who is severely punished.
(8), where the cafeteria staff is strictly prohibited to leave the post at will, tampering with the post, no major leave of absence, absenteeism without cause, telephone leave.
(9), where personal hygiene responsibility area of health must be kept clean, to cherish the fruits of other people's labor.
(10), the day duty personnel must seriously do a good job of the closing work of the inspection, found that the problem should be resolved in a timely manner and reported to the supervisor, make a good record. Close all the doors, windows, water, electricity, gas, the last one to leave the restaurant.
(11), the cafeteria technicians must often learn business skills, improve the level of business, in order to better provide nutritious and tasty meals to lay a good foundation
(12), the service staff must listen to the technical staff of the work requirements, according to the procedures for operation, not according to the rules and regulations of the program operator, but the accident is responsible for their own.
(13), handyman (grocery workers) must be based on the arrangement of the recipe, carefully each raw material will be processed, the unknown raw materials should be asked clearly, on the *** deterioration of the raw materials to stop cutting and matching.
(14), all due to work errors caused by items, food and other all use tools damage and waste, must be cost compensation.
(15), where the cafeteria staff must conscientiously fulfill the rules and regulations of the school, the campus shall not be loud and noisy, no fighting and shaking, and shall not disseminate abnormal gossip to disrupt the normal work of others, such as exemplary person, immediately suspended.
(16), where the cafeteria staff in the meeting must turn off the cell phone, do not feel free to leave their seats to walk around, do not whisper with others, play with the keys, such as found to give serious treatment.
(17), where the canteen staff on duty during the work is strictly prohibited to open excessive jokes, is strictly prohibited to chase and play, stirring up the right and wrong is heavily punished, resulting in accidents, the responsibility of the person, due to play and play injuries on leave every day to deduct the assessment of the work of 30 yuan.
(18), purchasing staff must be based on the recipe plan for procurement, and resolutely put an end to cheap purchase of low-quality raw materials, to do a variety of raw materials and items on the market investigation, reasonable procurement, and on the supplier to obtain the three certificates as a basis for procurement, pay attention to cross-contamination in the delivery of raw materials to ensure that the quality of raw materials.
(19), the warehouse custodian of all the raw materials purchased back to the register, so that the first-in-first-out, to master the storage time, strictly regulate the warehouse system, to prevent other personnel from entering and exiting the warehouse at will, non-receipts shall not be issued at the time of release, not by the supervisor agreed to not be allowed to deal with any raw materials. If there is a registration is not clear, out of the warehouse is not known, the accounts are not clear and other events, immediately stop working. Non-storage work time, must cooperate to assist the waiter work.
(20), the restaurant supervisor is responsible for the management of the department:
1, responsible for the development of nutritional recipes for each week, the overall cafeteria work plan, supervise the implementation of rules and regulations.
2, is responsible for the convening of food management meetings, inspecting the quality of food and hygiene.
3, responsible for inspection and acceptance of food ingredients and management of fixed assets of the cafeteria.
4, responsible for the cafeteria monthly cost accounting and statistical reports.
5, responsible for staff assessment. In the management process must be in accordance with the school's system of flexible management, shall not be humanized, gangs, shall not use the power to bully people, false public and private retaliation against others. Must understand each employee's personality, business ability, according to the situation of reasonable arrangement of jobs, master each shift work, supervise the food processing process, and effectively regulate the working mood of each staff. Take the lead in all major school activities. Organize and convene meetings to solicit opinions and suggestions, and conduct regular business training and other various tasks.
Part III
I. Strengthen the leadership
School food hygiene and safety work is an important basic work. Each place, each school to effectively strengthen the leadership, improve teachers and students on the school food hygiene and safety awareness, from the protection of young students' health and life safety, to ensure that the normal order of education and teaching in schools, to maintain social stability of the overall situation of the height of the importance of this work, urgency, arduous line and long-term. Schools (including kindergartens and other school institutions) are to develop their own food hygiene and safety work implementation plan, clear specialized agencies, specialists responsible for, and effectively strengthen the management of food hygiene and safety work in schools; to set up by the hand of the total responsibility for the school food hygiene and safety work of the leading group, fully responsible for the work of the school food hygiene and safety, organization and coordination of the work of various departments in the whole school to form an effective Food hygiene and safety network throughout the school.
Second, clear responsibilities
(a) The education administration should fulfill the following responsibilities:
1. Strengthen the administrative management of food hygiene work in the schools under their jurisdiction, school food hygiene and safety included in the supervisory evaluation of schools and assessment indicators. Educational administrative departments and schools signed a school food hygiene and safety responsibility. Every semester in conjunction with the health administrative department to organize one or two school food hygiene safety inspection, found that the accident hidden danger timely supervision and rectification, and to do a good job of student meals, student milk, drinking water and other aspects of the management and supervision of school food hygiene.
2. There are plans for school principals, principals in charge, school food safety management personnel and practitioners to implement food hygiene knowledge, professional ethics and legal education training, and make the necessary assessment records.
3. Strengthen the school cafeteria and drinking water and other infrastructure, so that they meet the health requirements, and with the school enrollment scale. School canteens and drinking water and other infrastructure does not meet the health requirements or with the scale of the school does not match, it should be ordered to rectify the deadline, rectification is not in place, shall not be approved to expand the scale of enrollment.
4. Supervise schools to implement the food hygiene and safety responsibility system and food hygiene and safety accidents accountability system.
5. Supervise schools to carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating habits.
(b) The school should perform the following duties:
1. Schools should establish a hand in charge of food hygiene and safety work leading group, a clear specialized agencies, designated specialists responsible for school food hygiene and safety work. Clearly school food hygiene and safety management of the principal's responsibility, the principal of the food hygiene and safety of the first person in charge of the school-level leaders for the main responsibility, specific subcontractors for the direct responsibility. Layers of implementation of job responsibilities, division of labor, each do their part, in each position and each operation should be responsible for the person, resolutely do who is in charge, who is responsible.
2. Schools regularly convene special meetings on food hygiene and safety, monthly inspection of school canteens, caterers, stores food and drinking water hygiene and safety, found hidden safety hazards, timely rectification, less than the basic requirements of health to be resolutely closed. At the same time to do a good job of four records: First, all levels of inspection and self-inspection work should have inspection records for the record; second, found hidden safety hazards to have rectification records for the record; third, there is a food poisoning to deal with the opinion records for the record; fourth, to develop food hygiene emergency response plan for the record.
3. School canteens should adhere to the service teachers and students, the principle of capital preservation and profitability, the implementation of the target responsibility management, the establishment of a sound food hygiene and safety management system.
4. Schools should strengthen the health management of drinking water, must provide students with sufficient drinking water in line with health standards and the necessary hand-washing facilities. The school water supply work is supervised by a person, containers of drinking water for students must be covered and locked, and cleaned and disinfected every day.
5. School canteens, caterers, stores must meet the basic conditions of food hygiene operations, obtain a health license, and strictly prohibit the sale of three-free food and expired food.
6. Cafeteria workers must be in accordance with the "Chinese People's *** and the State Food Hygiene Law" requirements to receive food hygiene knowledge and knowledge of health law training, and hold a health certificate of the health supervision department designated medical unit check. Found to be suffering from diseases affecting food hygiene and safety, should be immediately removed from the workplace, to be cured of the disease before re-entering the workplace.
7. School cafeteria materials to implement the access system, designated procurement, and the establishment of procurement claims and acceptance system.
8. Carry out health education, popularize knowledge of dietary hygiene and safety, and educate students to develop good dietary hygiene habits.
9. Strengthen the safety and security of the cafeteria and drinking water sources, prohibit non-cafeteria staff to enter the processing room and food ingredients storage room, to prevent poisoning accidents.
10. Schools after the occurrence of food poisoning accidents, should be quickly reported to the local health administrative departments, education administration, and take active measures to carry out relief work.
Third, specific measures
1. Establishment of school food hygiene and safety work system. First, the establishment of school emergency public **** health incident reporter system. Each place, each school should designate a person responsible for reporting public **** health emergencies, including food poisoning. Occurrence of food poisoning and other public **** health emergencies, to immediately report to the local health, education and administrative departments, while fully cooperating to grasp the rescue and the investigation and treatment of the incident; education and administrative department reporter should be reported to the higher level of the education and administrative departments within one hour after receiving the report. The content of the report is the unit, address, time, number of people poisoned, clinical manifestations, measures taken, suspected food, contact name, contact information and other relevant content of the occurrence of food poisoning or suspected food poisoning accident. After the school food poisoning incident is under control, the school and the local education administration department should report the details and results of the incident to the higher authorities in a timely manner. Second, the establishment of emergency response mechanisms for public **** health emergencies. Schools should establish an emergency response mechanism for emergencies such as food poisoning or other foodborne illnesses. After the occurrence of food poisoning or suspected food poisoning accidents, the school should take the following measures: (1) immediately stop production and operation activities, and immediately report to the local people's government, the administrative department of education and the administrative department of health; (2) assist the health institutions in the treatment of the patient; (3) retain the food and its raw materials, tools, equipment and the scene that caused the food poisoning or may lead to food poisoning; (4) cooperate with the administrative department of health to carry out the investigation, and according to the administrative department of health to deal with the emergency. (4) cooperate with the administrative department of health to investigate, according to the requirements of the administrative department of health to truthfully provide relevant materials and samples; (5) the implementation of the administrative department of health required to take other measures to keep the situation to a minimum. Third, the establishment of school food hygiene accountability system. For violation of regulations, dereliction of duty, negligent management, resulting in food poisoning or other food-borne diseases of the school and the responsible person, as well as resulting in food poisoning or other food-borne diseases, the report is not timely, concealment, omission of the school and the responsible person, by the administrative department of education in accordance with the relevant provisions of the notification of criticism or administrative sanctions. At the same time the school in the year's assessment, evaluation in one vote.
2. Check the food hygiene and safety of the school into the sales account, the annual food safety work to summarize the unit to be rectified and urged to complete.
3. Continue to carry out special rectification work to ensure that all school canteens, small stores, health permits, health certificates for employees holding 100%.
4. Increase funding to effectively improve school health infrastructure and conditions. In the process of school planning, construction and renovation of dilapidated buildings should be considered as a whole canteen, dormitory, toilet facilities and conditions of improvement; each year must be arranged accordingly special funds to improve the school canteen, dormitories, toilets and other sanitary conditions, so that the canteen building, equipment and environmental hygiene requirements in line with the provisions of the regulations. According to "Rugao City school canteen food hygiene supervision quantitative grading management implementation views", to carry out quantitative assessment of school canteen level.
5. Effectively strengthen supervision and management. Educational administration at all levels to take strong measures to effectively strengthen the supervision of food hygiene and safety work in schools (especially rural schools), the implementation of safety management measures, the establishment and improvement of food hygiene management rules and regulations, and constantly improve the level of management.
6. Regular training. Regularly carry out the school health leaders in charge and school canteens responsible for health laws and food hygiene knowledge training. Schools should be trained at the municipal level, the organization of the school catering practitioners to carry out relevant knowledge and regulatory training.