Supply-ensure that all food is fresh and safe, and food that does not meet the standards should be disposed of.
This step is very important for minimizing food hazards. Raw materials and ingredients may be contaminated by harmful bacteria, toxins and chemicals (such as pesticides). Schools should ensure that food raw materials and tableware are only provided by suppliers with valid licenses, and should require these suppliers to provide supporting documents. When choosing a suitable supplier, the school should pay attention to handling, packaging and transportation. Schools should consider suppliers who comply with school health and sustainable environmental development policies.
Schools should choose food suppliers in a fair, just, open and transparent way. Suppliers should be selected through competitive bidding/tendering activities on a regular basis, preferably for no more than three years. Schools should not choose lunch suppliers because of any form of donations or any form of benefits (such as free, reduced-price sponsorship, cash rebates, gifts, discounts or catering services). The random choice of suppliers may lead to the increase of food cost and the risk of food hygiene and safety, which will ultimately be borne by students and parents who spend money to eat.
Cleanliness-ensure that the food area is clean and employees maintain good personal hygiene standards.
Wash fruits and vegetables, rub or rinse in clean tap water. All kitchen equipment must be carefully cleaned. After using reusable containers, they should be washed, rinsed and dried with detergent. Thoroughly clean the desk where students sit before and after meals.
Cooking-Make sure the food is thoroughly cooked.
Cooking is a very important step to ensure the safety of microbial food. If the food is not thoroughly cooked, bacteria (such as E.coli in beef, O 157) may survive.
Preservation-keep food at a suitable temperature.
If food is left outside for a long time, its temperature must be monitored. Because the change of temperature may breed harmful bacteria and increase the chances of diners getting sick due to food poisoning. School meals are usually hot, so stay outside for at least an hour, usually several hours. 4℃ to 60℃ is the temperature at which bacteria can easily reproduce. Keep the temperature of frozen food at 4 degrees or below? C, frozen food temperature is maintained or lower than-18? C, there are more than 60 hot foods? C.
Personnel-All food staff in the school need "proper training" and complete some different training courses.