Part I 2020 Community Food Safety Work Plan

To further implement the municipal government "on strengthening the management of primary and secondary schools and kindergartens throughout the region canteen management notice" document spirit, and effectively strengthen primary and secondary schools, kindergartens, school canteens, food safety management, to improve primary and secondary schools, kindergartens, canteens, to ensure that teachers and students dietary safety. Safety, combined with the actual, the plan is as follows:

First, the guiding ideology

"Three Represents" as the guidance of the important idea, the full implementation of the scientific concept of development. Strictly in accordance with the "Food Safety Law", "school canteens and students collective meal health management regulations" requirements, and seriously implement the municipal government "on strengthening the management of primary and secondary schools and kindergartens throughout the region canteens notice" the spirit of the document. The school canteen food safety work in a more prominent position, and effectively fulfill their responsibilities, adhere to the prevention-oriented, scientific management, clear responsibility, comprehensive management, daily supervision and centralized rectification, school self-discipline and departmental supervision, comprehensive promotion and focus on highlighting the organic combination, to ensure that teachers and students in the school dietary safety.

Second, improve the work system, strict management of the cafeteria

The units should be in accordance with the "Food Safety Law", "school cafeteria and student group meal hygiene management regulations" requirements, combined with the actual situation of the school, kindergarten, the establishment of a complete licensing, health inspections, tickets and certificates, food inspection, disinfection, food sampling and food poisoning accident reporting and other management systems, to develop a detailed cafeteria operating procedures, and to ensure the safety of teachers and students. Detailed operating procedures of the canteen, improve the food poisoning emergency response plan, standardize the management of food safety in school canteens.

(a) canteen management

1, school, kindergarten canteen should be run by the school, kindergarten self-management, strictly prohibit the implementation of external contracting.

2, the school cafeteria should have and business varieties, the number of appropriate, in line with the safety and health requirements of the storage, raw material handling, processing, sales and dining places, and with toxic, harmful places to maintain a prescribed distance.

3, there should be appropriate disinfection, washing, lighting, ventilation, anticorrosion, dust, fly, rodent, washing, sewage disposal, storage of garbage and waste facilities.

4, the cafeteria inside and outside the environment should be kept clean and tidy, the famous cooking utensils and food pots and bowls should be washed and scrubbed regularly, placed in an orderly manner, and must meet the hygiene requirements. All machinery and electrical timely maintenance, wipe and keep clean.

5, the school cafeteria to establish strict safety and security measures, non-cafeteria staff are strictly prohibited from entering the cafeteria operation room and food ingredients stored in the storehouse, to prevent poisoning.

6, eating and drinking water equipment, disinfection facilities to carry out a comprehensive inspection to ensure normal use. Canteen managers and practitioners must thoroughly clean and disinfect the canteen, wash and disinfect all food and drink utensils, stock food should be fully cleaned, expired food must be properly disposed of and discarded.

(B) the management of practitioners

1, school, kindergarten canteens must apply for food service licenses, canteen managers and practitioners must obtain a valid health certificate and a certificate of eligibility for training before they can work.

2, on duty to wear neat work clothes and hats, and often maintain personal hygiene. Processing of food directly into the mouth should wear a mask, not allowed to speak to the food, coughing, sneezing.

3, not allowed to smoke in the workplace, spitting, not allowed to keep hair and long nails, etc., where contact with unclean things, to re-wash their hands, disinfection.

4, the sale of food, can not use their hands to directly take food, it is strictly prohibited staff to collect money with one hand, one hand directly touching the food.

(C) food procurement and warehouse management

1, the strict implementation of specialized procurement and management, shall not be arbitrarily purchased on behalf of the management.

2. Do not purchase food that does not meet the hygiene requirements and regulations, such as corrupt, inferior, spoiled, over the shelf life and sick, poisoned or unknown cause of death of livestock. Do not purchase flour, cooking oil, seasoning, salt, etc. without QS mark.

3, the purchase of food should be to hold a valid health license to purchase business units and to the supplier to ask for product certification, inspection reports and invoices.

4, the treasury administrator of the procurement of food and raw materials should be strictly acceptance of the classification of storage, storage off the ground, while filling out a detailed inventory list and handle the handover procedures with the procurement staff.

(D) food processing management

1, strictly in accordance with the processing procedures division of labor zoning operations, the procedures must be carefully handover and supervision.

2, shall not be processed or used in the corruption and deterioration and abnormal sensory properties of food and raw materials.

3, food processing should adhere to a choice, two wash, three cut operating procedures, is strictly prohibited to process raw materials not washed.

4, meat, vegetables, aquatic products should be divided into pools of cleaning, cutting and distribution of cases. Containers containing meat, vegetables, aquatic products should be used separately, and there are obvious signs.

5, cooking and processing food knife, case, containers, etc. must be raw, cooked, meat, vegetarian separate use, wash after use, positioning storage, and keep clean.

6, the processing of food must be cooked and boiled through, not to sell cold dishes, raw rice, meals.

7, each meal, each food must be retained samples, sealed with plastic wrap, placed in a locked special refrigerator (freezer), the number of samples retained is not less than 100 grams, the freezer to save more than 48 hours.

Third, the establishment of a sound supervision and management mechanism of the school cafeteria

Adhere to the work of prevention-oriented approach to improve the management of supervision, supervision and guidance, specific implementation of the work management mechanism. The head of the school is the first person responsible for food safety in our school, each school to establish and improve the school (garden) director of the responsibility system, set up in charge of leadership, logistics and canteen managers as members of the canteen management work group, to further increase the investment in the canteen infrastructure, the establishment and implementation of the leadership of the rotating self-funded meal accompaniment, request for certificates and tickets, food inspection, quality control of key links, food poisoning emergency preparedness management system, etc., clear job responsibilities, and strengthen the supervision of the employees in the workplace, and to improve the management and supervision of the work of the school. The company has established and implemented various management systems such as food poisoning emergency plan, clear job responsibilities, and strengthened the training of practitioners in food safety knowledge and relevant laws and regulations. Regular supervision, timely detection and treatment of problems in the management of the cafeteria, to strengthen the prevention and control of food poisoning accidents.

Fourth, strengthen coordination

The schools in the management of the cafeteria, we must actively cooperate with the relevant departments of the school cafeteria food safety management supervision, supervision and guidance, and timely elimination of food safety hazards. Ensure that teachers and students consume safe and healthy food.

Fifth, the effective implementation of school food safety accountability system

To strictly implement the responsibility system and accountability system, the establishment and implementation of the principal as the first person responsible for the implementation of the school cafeteria food safety accountability system, clear job responsibilities, equipped with a full-time (part-time) food safety management personnel, the establishment and implementation of the practitioners licensed and health management, training, documentation, purchase inspection and other food safety management system, to strengthen the management of the practitioners from the food safety management system, to strengthen the management of food safety management system, to strengthen the management of the practitioners from the food safety management system. Management system, to strengthen food safety knowledge and skills training for employees, improve the relevant files, strengthen the regular maintenance of facilities and equipment to ensure that the procurement, storage, processing and other key aspects of safety and control. For negligence, negligent management caused by food poisoning or other food-borne illnesses responsible personnel to be held accountable.

Six, increase publicity and training

The primary and secondary schools, kindergartens should make full use of safety classes, class meetings, boards, campus radio and other forms of publicity to students to publicize food safety laws and regulations, common food poisoning prevention and treatment methods

and countermeasures, etc., we must educate students to pay attention to dietary safety, and learn to identify food shoddy, do not eat cold and unclean food, do not eat moldy, expired food. Not to eat moldy, expired food, not to eat food of unknown origin, not to drink raw water and poor quality unhygienic drinks. It is important to cultivate good dietary hygiene habits and improve students' self-protection ability through extensive education.

Part II 2020 Community Food Safety Work Plan

First, the guiding ideology

adhere to the prevention-oriented, scientific supervision, the establishment of a sound government-led, division of labor, the **** management, the school is the first responsible for the work of the food safety mechanism, adhere to the symptomatic treatment, focus on the root cause of the problem The focus, taking into account the overall situation, focusing on the long term, focusing on the effectiveness of the work principle, and strive to implement a series of measures to comprehensively improve the city's school food safety work level, for the construction of the coastal city of beautiful Tangshan to provide a good social environment.

Second, the work of the target

By the end of 20xx, and strive to through two years of efforts, the city's school cafeteria food safety work to achieve the following ten goals:

(a) remodeling and updating of basic equipment and facilities. Guidance to school cafeteria operators in accordance with the "Food Service Food Safety Code of Practice," the requirements of the transformation of processing sites, improve and update equipment and facilities (see Annex 1 for specific requirements).

(b) strengthen the management of school canteens, the implementation of the responsibility to fully implement the supervision of quantitative grading management system. Strictly implement the principal is the first person responsible for school food service food safety system, with full-time or part-time food safety administrator. The city's school cafeteria in line with the "food service license management approach" and "food service food safety practices" requirements, the full implementation of supervision and quantitative grading management system.

(C) the full implementation of designated procurement. School cafeteria rice, noodles, grain, oil, soy products, meat, vegetables, aquatic products, dairy products, condiments, beverages and other bulk items to implement the county-wide fixed-point procurement, 100% of the food ingredients can be traced back to track.

(D) strict management of drinking water. Where the school canteen can be included in the town water network 100% use of tap water; the use of self-supplied water supply schools, 100% of the installation of continuous disinfection equipment or devices, and regular water quality testing.

(e) Establishment of food safety monitoring system. The city's school canteens supervisory sampling coverage rate of 100%, school canteens all set up a self-testing system to achieve qualitative screening of raw materials and finished products.

(F) improve regulatory information publicity. School canteens to implement grid-based supervision, food service food safety supervision and quantitative level of 100% publicized to the community.

(VII) the establishment of school food safety routine supervision and joint inspection system. Regularly carry out joint inspections of school food safety supervision, timely elimination of potential safety hazards.

(h) the establishment of catering food safety emergency response mechanism, effective prevention of food safety accidents.

(ix) popularize food safety publicity and education, school publicity and education up to 100%.

(j) improve the integrity of the system, accelerate the promotion of "bright kitchen stove" renovation project. School canteens in the strict implementation of food safety management system, on the basis of operating standards, and actively carry out rapid food safety testing, accelerate the implementation of the "bright kitchen stove" renovation project.

Third, the main measures

(a) to strengthen the supervision and management of school canteens. Vigorously promote the supervision of school canteens quantitative grading management, strict "four", to ensure that the school canteen food safety.

1, strict infrastructure design. Guidance to school cafeteria operators in accordance with the "food service food safety practices" requirements of the transformation of processing sites, improve and update equipment and facilities. Where new construction, alteration (expansion) of the school cafeteria, should apply to the local food and drug supervision and management department for prior review, in accordance with the requirements of the relevant food safety design specifications of the cafeteria, the formation of regional separation, functional blocking, the layout of the food operation process, to eliminate the secondary pollution or cross-contamination. 20xx by the end of the year, complete the urban area has been used for 20xx years and more than the number of meals for more than 300 people of all the schools ( Including child-care institutions) canteens and 50% of the school canteens with less than 300 meals served were renovated and renewed, and the renovation and renewal of 70% of the school canteens (including child-care institutions) with more than 300 meals served and 50% of the school canteens with less than 300 meals served were completed in rural areas that had been used for 20xx and above; by the end of June 20xx, the renovation and renewal of all the school canteens with less than 300 meals served and used for 20xx and above were completed in urban areas. school canteens with fewer than 300 meals served in 20xx and above, and complete the renovation and renewal of all school canteens with more than 300 meals served in 20xx and above and 80% of school canteens with fewer than 300 meals served in 20xx and above in the rural areas. By the end of 20xx, the realization of the city's school canteens 100% in line with the requirements of the canteen design specifications.

2, strict supervision of quantitative grading management. Food and drug supervision and management departments in the strict review of food safety permits for school canteens at the same time, and constantly improve the level of quantitative grading management, the full implementation of quantitative grading management. 20xx by the end of the year, 70% of the urban school canteens and 50% of the rural school canteens annual grades to achieve the standard of "good" (B) or more, and all achieve "General" C level or above; by the end of 20xx, all school canteens annual level to "good" (B) or above.

3, strictly unified distribution of food or fixed-point procurement. According to the degree of food safety risk, the use of public bidding and other ways to classify the selection of food distribution or fixed-point purchasing units, the full implementation of food purchases, food inspection and acceptance and accounts and other systems, and signed a product quality responsibility with the supply unit to ensure that "high quality, safety, inexpensive" bulk items into the school cafeteria. By the end of 20xx, 70% of urban school canteens and 50% of rural school canteens to implement the bulk items designated procurement or unified distribution; by the end of 20xx, 100% of school canteens to implement the bulk items of food designated procurement or unified distribution system.

4, strict management of the canteen. Compulsory education school canteens are not allowed to contract, all types of school canteens are not allowed to operate cold dishes, strictly regulate the scope of the school canteen license, where not in line with the provisions of the permit conditions of the school canteen, not issued a "food service license", to ensure that the business of the school canteens 100% to obtain a "food service license".

In the first half of 20xx, the completion of the mapping survey of school canteen operations; 20xx by the end of the year, the city's school canteens all obtain "food service license", all urban compulsory school canteens and 70% of the rural compulsory school canteens operate independently; by the end of 20xx, the city's compulsory school canteens are operating independently to clear the individual contracting operations

(ii) strengthen the management of school drinking water. All can be included in the town water network of school canteens must be switched to tap water by the end of 20xx; the use of self-supplied water supply schools, must be installed continuous disinfection equipment or devices, and by the health and disease control departments tested and qualified before being used as a water supply source. Supervise schools to establish and implement water supply facilities and wells regular cleaning and disinfection system, the required testing costs included in the local budget to ensure the safety of drinking water.

20xx by the end of June to complete the task of comprehensive screening; 20xx by the end of October to carry out a comprehensive return visit to check and accept the school rectification; 20xx end, improve the relevant systems, the formation of long-term mechanism.

(C) strengthen the internal management of school food safety. Focus on the implementation of school food safety work responsibility system, clear that the principal is the first person responsible for food safety of school food service, food safety as an important indicator of school assessment, in order to speed up the construction of the school's food safety infrastructure at the same time, and strive to the system does not leave holes, do not leave a blind spot. To implement internal management measures, with a full-time or part-time food and beverage safety administrators, seriously analyze the weak links in the school food safety work, seriously investigate the security risks, the problems found to establish accounts, the implementation of rectification and tracking; to strengthen safety and security, strictly prohibit non-staff access to the cafeteria processing operations room and raw material storage room, reinforced cafeteria doors and windows, to guard against poisoning events.

Before the end of June 20xx, the focus is to establish and improve the school internal food safety management system, the implementation of the principal is the first person responsible for food safety of the school food service, the management system of each school and the implementation of the management measures to carry out self-checks; 20xx before the end of the city's school canteens are equipped with a full-time or part-time food and beverage safety administrators; 20xx the end of the year, the establishment of a more complete school Internal food safety management system.

(d) the establishment of supervision departments joint law enforcement inspection system. Education and food and drug supervision departments to establish a joint law enforcement system, regular annual special inspections of school canteens, consolidate the results of remediation to prevent rebound.

From 20xx before the end of June, the establishment of joint law enforcement mechanism; 20xx July began a trial run, the city's school food safety supervision and inspection; 20xx end of the full establishment of a more complete school food safety joint supervision system.

(E) improve the school food safety emergency response system. Establish and improve the school food safety accident emergency response and education and training mechanism. First, the preparation of school food safety accident emergency plan and operation manual. The second is to establish a school food safety accident reporting system. To establish a food safety accident reporting network covering all schools, with a clear reporting responsibility subject (person) and coordination among relevant departments, striving to achieve early detection, early reporting and early treatment, and minimizing damage. Third, actively carry out emergency drills and training. Effectively do "know in mind, skilled procedures, proper disposal". Fourth, seriously carry out the school food safety emergency knowledge of publicity and education. Increase the publicity and popularization of school food safety emergency knowledge, the compilation and printing of general knowledge manuals to improve students' emergency self-help capabilities and self-protection awareness.

20xx by the end of the year, the comprehensive establishment and improvement of school food safety emergency plan and accident reporting system, the development of the plan operation manual; 20xx the first half of the year, according to the local conditions to carry out drill activities, strengthen the emergency training and education on emergency knowledge; 20xx the end of the year, the comprehensive establishment of a relatively perfect school food safety emergency management system.

(F) popularize food safety knowledge education. To food safety publicity and education into the school activities as a carrier, extensive food service food safety education activities, so that the school food safety publicity and education into the institutionalized and standardized track. Education Bureau to organize the school co-ordination plan, according to local conditions to carry out "five a" activities: a food safety knowledge seminar held every semester; arrange a food safety education class every semester; a food safety blackboard newspaper every semester; each student has a food safety science books; school canteen to set up a piece of food safety warm tips sign.

From the second half of 20xx, the implementation of step-by-step, the unified implementation of the above work requirements, food safety publicity and education work to implement the annual school food safety work plan.

(VII) to carry out school canteen food sampling. School cafeteria food safety in the annual sampling program, in the school cafeteria configuration food safety rapid testing equipment, and normal self-test screening work.

20xx the end of the completion of the school canteen sampling 100% coverage of the task. All urban areas and 60% of rural feeding more than 300 people school canteens food ingredients and finished products of the self-inspection and screening system construction; 20xx year all completed feeding more than 300 people school canteens food ingredients and finished products of the self-inspection and screening system construction. At the same time to encourage the conditions of the number of meals served less than 300 school canteens to establish food ingredients and finished products of the self-inspection and screening system.

(H) steadily promote the school cafeteria "bright kitchen stove" renovation project. Through the implementation of the "bright kitchen" renovation project, the school cafeteria food processing and production of key parts and important links through the transparent glass windows, displays and other ways to show to the majority of teachers and students, to achieve sunshine operation, transparent management, consciously accept the majority of teachers and students supervision.

By the end of 20xx, all urban and 60% of rural school canteens with more than 300 meals completed the "bright stove" transformation project (of which the number of urban school canteens with more than 300 meals should be completed by the end of 20xx); by the end of 20xx, the city's school canteens with more than 300 meals were completed. More than 300 people in the city's school canteens all complete "bright kitchen stove" renovation project, to encourage the conditions of the number of meals served less than 300 people in the school canteen to complete "bright kitchen stove" renovation project.

Fourth, the work requirements

(a) Strengthen the organization and leadership, the implementation of responsibility. School canteen food safety implementation of the local government is responsible for the overall responsibility of the education sector and schools are fully responsible for school food safety work, food and drug supervision and management departments are responsible for supervision and guidance, the principal is the first responsible person, the principal in charge and the school food safety administrator is directly responsible for. Governments at all levels and all relevant departments should fully understand the importance, urgency and long-term nature of school food safety work, enhance the sense of responsibility and sense of mission, and actively establish and improve the joint prevention and control mechanism for school food safety protection. Increase financial investment, and actively seek to include the school food safety infrastructure in the education system funding budget, and effectively improve the school food safety infrastructure.

(ii) improve and perfect the work responsibility and accountability system. The school food safety into the principal performance appraisal of the important content of the occurrence of major food safety accidents, the implementation of the "one-vote veto". Improve and perfect the school food safety reward and punishment system, recognize the advanced, dereliction of duty leading to major food safety accidents, as well as concealment, late reporting and omission of food safety accidents, the school and the relevant administrative departments responsible for the provisions of the leadership responsibility.

(C) strengthen supervision and guidance. Municipal Food and Drug Administration to strengthen the implementation of school food safety work supervision, inspection, guidance and coordination, and actively provide information communication, exchange platforms, timely notification of the progress of the relevant work, summarize the advanced experience and good practices.

(D) create a demonstration project. The counties (cities) and districts in the urban and rural areas to actively carry out the standard compliance school cafeteria creation project, so that all types of school cafeterias to learn a role model, learning standards, give full play to the role of demonstration to lead the city to drive the city's school cafeteria catering food safety level of the overall enhancement.

Part III 2020 community food safety work plan

In order to effectively strengthen the work of food hygiene and safety, to ensure that the residents of the health and safety of life, to ensure that the jurisdiction of the food hygiene and safety, specially formulated in 20xx year xx community food safety work plan is as follows:

A. In the jurisdiction of Within the scope of further publicity and implementation of the "Chinese People's *** and the State Food Hygiene Law", "catering food hygiene management measures", convey, implement and implement the Xindu District Government and the relevant municipal government and other relevant departments of the spirit of the document.

Second, to strengthen the food safety local supervision responsibility, the neighborhood committee to the jurisdiction of the food business households to map the survey, strengthen joint law enforcement and admission supervision, and further improve the construction of the system, the food business households of food safety work to set up a person to manage, sign a food safety work responsibility, the implementation of the post responsibility system, strengthen the safety awareness, to ensure that the food safety problems in a timely manner.

Third, the food business households in the major festivals before the regular comprehensive self-inspection and self-check work, found that the problem is solved in a timely manner.

Fourth, the food business operators in the major festivals before the pre-comprehensive self-inspection and self-check to eliminate sources of infectious diseases, and constantly publicize and teach food hygiene knowledge.

Fifth, the food business operators to strictly implement the management of the relevant departments, and actively accept the streets, neighborhood committees of the inspection and supervision.

Six, the food business operators should strictly implement the food access system, from the source to hold food safety.

VII, neighborhood committees can hire resident representatives to do food hygiene and safety supervisors, so that Guandai residents to participate in the management of food safety, listen to their views, and constantly improve the management of food safety work.

VIII, in the residents of food hygiene and safety knowledge lectures and cooking skills competition activities, so that residents in the participation of food hygiene and safety management at the same time, but also to get their own life ability to improve.

ix. Timely grasp of the ideological dynamics of the food business operators to avoid the occurrence of possible vicious incidents.

X. Strengthen the fire prevention work of the store. Each food business households of electrical equipment, more use of open flames, the problem of aging wires, fire safety evacuation must pay great attention to strengthen the staff of fire prevention and fire treatment of common sense training, to avoid the occurrence of fire accidents.

xi, the food business employees, on duty must be licensed, strict medical examination system, do their own health and cleanliness.

XII, the food business operators are required to carry out regular self-inspection and self-inspection work to do indoor and outdoor and surrounding environmental hygiene, and increase the prevention and control of rats, cockroaches, mosquitoes, flies and moldy organisms, and found that the problem is immediately rectified.

xiii, increase food hygiene and safety inspection efforts to do food hygiene and safety inspections on a regular basis, institutionalized, to control food poisoning and enteric infectious diseases, to ensure that the physical and mental health of diners.

xiv. Strengthen the food hygiene and safety management of civilian workers, and take effective measures, such as supervision and inspection, to eliminate the occurrence of food safety accidents.

xv. Strengthen the food hygiene and safety inspection of small side dishes and small restaurants in the district, and rectify the problems to ensure the food safety of the residents.

xvi, the food business operators in the food hygiene inspection, once found problems, should be immediately rectified, and submitted to the practical rectification measures.

XVII, the neighborhood food safety leading group will from time to time on the food business households to carry out inspections and random checks, health substandard units will be reported to higher authorities.