Schools should obtain food service qualifications in accordance with the law, do not obtain food service qualifications shall not open the cafeteria, the school should establish a food safety responsibility system, the principal as the first person in charge of food safety, the management of the school cafeteria management is responsible for. Schools should strengthen the supervision of school canteens, and should check the quality of meals and canteen hygiene on a daily basis. Schools unified for students to order meals, should choose to obtain a food service license, and food and beverage supervision and quantitative rating of the higher collective meal delivery units to deliver meals, and to the food safety supervision department for the record.

Two, analyze

Food safety segmented regulatory system, health, agriculture, quality inspection, industry and commerce and food and drug supervision departments in their respective areas of responsibility for food production, food distribution and food service supervision. According to this law, since June 1, 2009, the food and drug regulatory department replaced the health supervision department to regulate the food service segment, and replaced the food hygiene license with the food service license. Since June 1, 2009, the food service operators to apply for new, change, continuation, reissuance of permits, food service regulatory authorities at all levels should be strictly in accordance with the requirements of the Food Safety Law, the issuance of food service permits.

Three, how to strengthen food safety management in schools

Procurement of food vehicles dedicated, clean and hygienic containers, raw and cooked separately, the transportation process to take the fly. Procurement of meat and food must ask for inspection certificates or laboratory tests. Procurement of vegetables, to farmers to understand the pesticide spraying situation, all food purchases to establish an accounting system, write the name of the purchased food and its raw materials, time, location, quantity, personnel, and procurement of food and its raw materials to record the producer and address, date of production, shelf life, preservation conditions, and methods of consumption, etc.. All food samples and good records.