School diet is directly related to the health and safety of teachers and students, and has attracted the attention of leaders at all levels and the society. In order to strengthen the management of food hygiene and safety in the canteen and ensure the health of teachers and students, this responsibility book is specially signed.

1, canteen management personnel should strictly abide by the school management system, strictly abide by the "food hygiene law", "school canteens and students' collective dining hygiene management regulations" hygiene requirements, to provide teachers and students with safe and hygienic food.

2, canteen management personnel should hire people who meet the requirements of the food hygiene industry to engage in canteen service. You must show your Health Certificate to the school before taking up your post. Practitioners should have good ideological and moral character, without any violation of law and discipline, and have certain educational ability. Have good personal habits.

3, canteen management personnel should be responsible for the daily management of the canteen, do a good job in the canteen safety, hygiene and food storage management and inspection.

4. The canteen managers should regularly train the canteen staff on food hygiene knowledge, so that they have a high sense of responsibility and service, conscientiously do their own jobs and strictly control the quality.

5. The canteen management personnel shall be responsible for arranging the staff to clean the sanitation inside and outside the canteen, keep it clean at any time, and provide a clean and hygienic dining environment for teachers and students.

6. The canteen managers should provide sanitary food for teachers and students on time according to the regulations of the school and observe the meal schedule.

7. The cooking monitor should arrange special personnel to be responsible for cleaning and disinfection, and keep them clean and tidy at all times. Disinfection should be registered.

8. Cookwares and utensils in the canteen (including tableware and cabinets for personal use by cooks) should be stored in a standardized way and cleaned thoroughly. One wash, two brushes, three flushes and four disinfections of tableware.

9. Always keep the canteen and dining room clean and tidy. Cleaning tools should not be washed in the same pool as food. Garbage bins and slop buckets should be covered and cleaned regularly. The staff shall not wear long nails, nail polish or ornaments, wash their hands before and after taking up their posts, wear clean white work clothes and hats during operation, and shall not smoke.

11, rice, flour, oil, meat, etc. shall be uniformly purchased in designated places, and supply contracts shall be signed with suppliers, and relevant procedures shall be obtained when purchasing, and registration formalities shall be completed. Non-staple foods and seasonings that are rotten, have no trademarks, have no packaging, and have no production preservation date shall not be purchased. Those who have irregular purchase procedures or purchase goods at non-designated places will be refused storage.

11. All the food in the cold drink department shall be supplied by signing contracts at fixed points, and all relevant documents such as Hygiene Permit and Product Inspection Certificate shall be obtained. It is necessary to properly check the incoming goods and resolutely prohibit the "three no foods" from entering the school.

12. Strictly implement the storage system, keep the goods by special personnel, and register the goods in and out. Indoor sanitation shall be kept free of dust, garbage, sewage and rats; It should be clean, dry and ventilated, and the food should be stored in categories and covered with containers. Take regular inventory, and destroy the expired mildew and worms in time. Non-canteen personnel are prohibited from entering the canteen operation room and warehouse, and non-canteen keepers are prohibited from entering the canteen warehouse to prevent sick people from bringing in bacteria and viruses; Do a good job in fire prevention, theft prevention and poisoning prevention to ensure safety and prevent poisoning incidents.

13, the cooking squad leader and chef should strictly control the processing procedures, and each link should meet the hygiene standards to ensure that the food meets the hygiene requirements. Processed food must be cooked thoroughly. Processed cooked products should be stored separately from food raw materials or unfinished products, and unfinished products should be stored separately from food raw materials to prevent cross-contamination. Any food that is spoiled, rancid, moldy, insect-borne, unclean, mixed with foreign substances or with abnormal sensory properties shall not be processed and supplied. The operation room shall be kept free of mosquitoes and flies, equipped with two knives, two plates and two plates, and raw and cooked food shall be separated, and red and white cases shall be separated to prevent cross-contamination. Do not supply raw food, raw and cold mixed vegetables and cooked food with changed knives.

14. If the goods are spoiled and moldy, they will not be purchased, accepted, processed or sold.

15. Refrigeration equipment shall be kept clean and hygienic, raw and cooked separately, and cleaned regularly.

16. The cooking squad leader and warehouse keeper should do a good job of guarding against theft, rats, insects and moisture.

17, the cooking squad leader and warehouse keeper should do a good job in fire prevention, theft prevention and poisoning prevention, and arrange personnel to be on duty. Responsible personnel should strengthen supervision and inspection.

18, adhere to the system of sample retention and tasting, and make registration. The supplied food should be kept in the refrigerator for 24 hours, with a sample amount of 111 grams each.

19. All previous food sampling inspections meet the requirements of health and epidemic prevention departments.

21. The satisfaction rate of food and service quality is over 81%.

21. leaders in charge should strengthen patrol to find problems and take active measures to deal with them. leaders in charge should be responsible for safety losses or property losses caused by management negligence.

22. In case of food poisoning, you must immediately report to the school and make corresponding emergency treatment.