All food and beverage practitioners to learn again the relevant provisions of the management of food safety and hygiene in the canteen, and emphasize the following: First, good health. Practitioners should be in accordance with the provisions of the regular medical examination. Second, good procurement. No procurement of three-free products, when purchasing food must see the production date and shelf life to ensure food safety. Third, the good processing off. Practitioners should dress in accordance with the regulations, every day to conduct a morning inspection. Fourth, good environmental hygiene. After the meal are to clean the restaurant, and rinse once a day. Fifth, avoid high-risk ingredients. The cafeteria shall not process and produce four seasonal beans, fresh cauliflower, wild mushrooms, sprouted potatoes and other high-risk ingredients. Sixth, food sampling. Cafeteria should be processed and produced for each meal, each food, finished products for sampling. Each variety of samples shall not be less than 125 grams. Sample food must be kept refrigerated in a special cabinet for more than 48 hours. Fire safety. Every day, someone checks the fire fighting facilities to ensure that they can be used normally. To ensure that the fire escape channel is unobstructed. Security risks are found to be timely rectification, truthful reporting.

I believe that we are in school, have had this experience, right, in the school cafeteria meals inside eat out the bugs, steel wire ball and other messy things. This makes a lot of students oh degree feel that the school cafeteria inside the meal is not clean, and long-term eat these unclean things, some of the students with a bad stomach will certainly be sick.

School meals are mainly faced with school students, teachers, staff, families, foreign temporary staff. It should be safe, hygienic and nutritious. And in the food can not be added to the illegal addition: waste cooking oil, industrial mineral oil, industrial gelatin, industrial alcohol, dichlorvos, hair water and so on all the toxic substances.

Do school cafeteria to do to keep the ground, countertops and utensils clean? At the end of each day's work should be timely cleaning of the ground, gutter, countertops, leaving no dead ends. The use of a variety of tools, containers or machinery should be cleaned in a timely manner after use and placed neatly. At the same time to diligent bathing and haircutting; diligent washing clothes, bedding; diligent change of work clothes. Dustproof, flyproof, raw materials should be placed in the classification. Refrigerator should be kept clean, regular defrost, pay attention not to stuff the refrigerator too full, to leave a gap, otherwise it will affect the effect of cold storage. Finished products and food ingredients can not be placed in the same refrigerator.?

Many schools have food safety hazards, every meal there are thousands of students and teachers and so on, so it is impossible to say that every dish is very clean, so much demand for meals, aunts sometimes have to take care of the place. Not only the food safety inspection of the first barrier to pass steadily, at the same time clean and hygienic neat operation table can attract more students over the meal.