Contents

1. Responsibilities of food safety management personnel in catering services;

2. Health examination system for catering service employees;

3. Food safety knowledge training system for catering service employees;

4. System of purchasing inspection, obtaining certificates, tickets and records;

5, food sample management system;

6, personal hygiene management system;

7. Food safety management system for catering services;

8. Environmental sanitation management system;

9. Emergency response plan for student dining table

1. Responsibilities of food safety management personnel

The founder of student dining table is the first person responsible for food safety and takes full responsibility for the food safety of his own unit. Should be equipped with full-time food safety management personnel, the main responsibilities are as follows:

1. Participate in food safety laws and knowledge training organized by food and drug supervision departments;

second, formulate food safety management system and post responsibility system, and supervise and inspect the implementation;

3. Check and record the food safety status of students' small dining table management process, and deal with the behaviors found in the inspection that do not meet the food safety requirements in time;

Fourth, organize employees to carry out health check-ups, and prevent people suffering from diseases and symptoms that hinder food safety from processing food for students;

5. Establish food safety management files;

VI. Accept and cooperate with the food and drug supervision and administration department to supervise and inspect the food safety of the unit, and truthfully provide relevant information;

VII. Other management work related to ensuring food safety.

2. Health examination system for employees at student dining tables

1. Establish health records for employees (including physical examination forms or copies, health certificates or copies). Persons suffering from digestive tract infectious diseases such as dysentery, typhoid fever and viral hepatitis, as well as those suffering from diseases that hinder food safety such as active tuberculosis, suppurative or exudative skin diseases, shall not engage in the work of contacting directly imported food.

2. Employees should have health check-ups before taking up their posts and every year, and they can only engage in food processing at students' small tables after obtaining health certificates.

3. Employees who have diseases that hinder food safety, such as fever, diarrhea, skin wound or infection, pharyngeal inflammation, etc., should immediately leave the post of directly importing food, and can only resume their posts after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

3. Food safety knowledge training system for catering service employees

1. Food safety knowledge should be studied regularly, and food safety laws, regulations, standards and knowledge should be learned, and learning records should be established to clarify food safety responsibilities.

second, we should strengthen the training of food safety management personnel in food safety laws and regulations and related food safety management knowledge. Organize food safety management personnel to participate in a training every year to master the necessary food safety knowledge and relevant laws and regulations.

3. Employees should be trained in food safety laws, regulations and food safety knowledge before taking up their posts, and master the food safety knowledge and requirements necessary for their jobs. Only after passing the training can they take up their posts.

4. System of purchasing inspection, obtaining certificates, tickets and records

1. Designated persons shall be responsible for purchasing food, food raw materials and food-related products.

second, the purchase of food, food raw materials and food-related products shall meet the relevant requirements of the relevant national food safety standards and regulations, and the food prohibited from production and operation as stipulated in Article 28 of the Food Safety Law and the agricultural products prohibited from being sold as stipulated in Article 33 of the Agricultural Products Quality and Safety Law shall not be purchased.

3. When purchasing food, food raw materials and food-related products, you should obtain corresponding certificates, invoices and product qualification certificates, and make the arrival certificates consistent.

(1) If purchasing from food production units or wholesale markets, the supplier's relevant licenses, product qualification certificates and other documents shall be inspected, obtained and retained;

(2) If purchasing from a fixed supplier or supply base, the qualification certificate of the supplier or supply base, each supply list, etc. shall be inspected, obtained and retained;

(3) If purchasing from supermarkets, farmers' markets and self-employed merchants, the purchasing list shall be requested and kept.

fourth, the principle of purchasing food, food raw materials and food-related products should be followed. The purchased food raw materials and finished products must be normal in color, fragrance, taste and shape, and attention should be paid to the freshness when purchasing meat and aquatic products.

5. When purchasing food raw materials, the name, specification, quantity, production batch number, shelf life, supplier's name and contact information, purchase date, etc. of food, food raw materials and food-related products shall be truthfully recorded, or the purchase bill containing the above information shall be kept.

VI. Purchase records and related materials shall be sorted in order of product variety and purchase time, and properly kept for future reference. The retention period of records and bills shall not be less than 2 years.

VII. If it is found that the purchased food raw materials have obvious food safety problems, it should be reported directly to the food safety supervision department in time.

5. Food sample retention management system

1. The food processed at each meal must be reserved by a special person.

2. Every meal and every food must leave enough 111g as required, and put them in sterilized tableware respectively.

3. After sampling, the food samples must be put into a good food cover immediately to avoid being contaminated.

4. After the sample food is cooled, it must be sealed (or stamped) with plastic wrap, and the sample retention period, product name, meal times and sample retention person should be marked on the outside.

5. Food samples should be sealed and labeled immediately, and then they must be stored in the sample storage refrigerator immediately.

six, each meal must make a sample retention record: sample retention period, food name, easy to check.

7. The sample food must be kept for 48 hours, and it can only be dumped after the time.

6. Personal hygiene management system for employees

1. Employees should develop good hygiene habits and strictly abide by hygiene operation procedures.

second, adhere to the scientific habit of hand washing: wash your hands before operation, after defecation and after engaging in other activities unrelated to food, disinfect with disinfectant first, and then rinse with running water.

3. Employees are not allowed to keep long nails, apply nail polish or wear rings when processing and handling food. Smoking, eating and spitting are not allowed in food processing places or sales places.

4. Employees are not allowed to sneeze, cough or do other behaviors that affect food hygiene, and they are not allowed to grab food directly or taste it directly with a spoon. Operating equipment shall not be left anywhere after use.

5. Employees should pay attention to personal hygiene and image, develop good hygiene habits, wear neat work clothes and hats, and put their hair neatly in the hat.

VI. Employees must conscientiously implement various food safety management systems.

7. Food safety supervision and management system for students' small dining tables

1. Implement a registration system. After obtaining the Registration Form of Student Dining Table, they can engage in the business activities of student dining table, and hang or place the Registration Form of Student Dining Table in a prominent position in the dining place for students and parents to understand and supervise.

2. Employees should keep their work clothes clean and tidy, maintain good personal hygiene, and wash their hands before operation.

3. Make sure the tables and chairs are clean before placing tableware and food. Tableware shall not be placed for more than 1 hours before students eat. When the meal is not used, it shall be recovered for cleaning, disinfection and cleaning.

fourth, direct food should be stored with special tools, and the special tools should be positioned to prevent pollution.

5. Fingers don't touch food when serving dishes, and tools for dividing dishes don't touch tableware. Do not cough, sneeze, blow your nose or chat in front of food and tableware.

VI. When food is found to be mixed with foreign objects or other sensory abnormalities or deterioration, and tableware is found to be unclean, it should be withdrawn immediately.

7. Check the hygiene before meals. Clean up the garbage and dirt on the floor, tables and chairs in time during dining. Concentrate on cleaning after meals. Keep tables, chairs, tables, floors, sinks, walls, doors, windows and lamps clean at all times. The trash can is covered and the garbage is removed in time.

VIII. Eliminate the "four pests" on a regular basis. All external passages, windows and vents are equipped with anti-fly and dust-proof facilities in good condition, and the restaurant is kept relatively closed to prevent mosquitoes and flies from entering. Remove flies and cockroaches in time.

8. Environmental sanitation management system of catering service units

1. Keep the internal environment clean and the ground clean.

2. A special person is responsible for cleaning, keeping the tables, chairs and tables in the dining room clean, and insisting on cleaning after meals and every day.

Third, the dining place should be ventilated, and all kinds of containers should be cleaned every day and cleaned and disinfected in time.

4. The wastes shall be stored in closed containers, and shall not overflow, and the appearance shall be kept clean and sanitary to prevent the breeding of harmful insects.

5. pest control should be carried out regularly to prevent pests from breeding. There are no flies, rats and cockroaches in the sight of the business premises.

six, there are perfect dustproof, fly-proof, insect-proof and rat-proof facilities.

VII. Carry out environmental health inspection regularly and keep records.

9. Emergency response plan for students' small dining table

Food poisoning is a sudden public health incident that seriously endangers people's health and life safety. In order to take decisive measures in time and effectively when food poisoning occurs, assist relevant departments to find out the cause of poisoning, rescue patients, quickly control poisoning incidents, and reduce casualties and property losses, this plan is formulated.

I. Organization and responsibilities

Our unit has set up an emergency response team for food poisoning incidents (hereinafter referred to as the emergency response team) to deal with food poisoning incidents that occurred in our unit.

1. Organization

Person in charge:

Food safety administrator:

2. Job responsibilities

Responsible for organizing and carrying out a preliminary investigation on food poisoning incident personnel, understanding the situation, rescuing poisoned personnel, reporting to local food safety catering service supervision departments and disease prevention and control institutions, collecting and preserving all the surplus food eaten by patients and raw materials and auxiliary materials used for meals, and collecting and preserving poisoned patients.

2. Emergency reporting system

1. In case of food poisoning or suspected food poisoning, the employees present should report to the emergency response team immediately, and the emergency response team must report to the local food safety catering service supervision department and the disease prevention and control institution by the fastest communication within one hour after receiving the information. The contents of the report include the time, place, unit, number of poisoned people, main symptoms of patients, possible causes and emergency measures taken.

2. The emergency response team should know the telephone numbers of the local food safety catering service supervision departments and disease prevention and control institutions.

iii. Emergency treatment of food poisoning

This plan should be started immediately after food poisoning incidents occur.

1. In case of food poisoning, the food poisoning emergency response team shall immediately organize personnel to rush to the scene to conduct preliminary investigation and verification on the poisoned personnel.

2. Take emergency treatment for patients.

① stop eating suspected toxic food.

② Give temporary emergency assistance to the patient, inform 121 to go to the ambulance or organize personnel to take the patient to the hospital for treatment.

(3) Timely take relevant samples of patients, such as vomit and excrement, for testing by relevant departments.

3. Take control measures for suspicious foods and production and processing places quickly.

① protect the site and seal up the food and its raw materials that cause food poisoning or may cause food poisoning.

② toxic food or suspected toxic food that should be stopped immediately.

③ seal up the contaminated food processing equipment and utensils.

iv. assist the supervision department of food safety and catering services and the disease prevention and control institutions to conduct hygienic investigation.