1, the school in the box lunch, should check the lunch box supplier's "Shanghai Special Food Hygiene License", can effectively implement the Shanghai Weiweiwei supervisor [2003] No. 14, "Shanghai Box Lunch Hygiene Management Measures," the requirements, and can seek to insure the commitment.

2, the school should provide a special place for the temporary storage of boxed lunches, temporary storage of boxed lunches must be separated from the ground placed, heat preservation, with a person in charge.

3, the school every day after the delivery of boxed lunches, by a person responsible for the "daily inspection":

(1) the transportation and distribution of boxed lunches of vehicles, appliances, personnel health and safety checks;

(2) on the boxed lunches of the varieties of sensory properties of the strict acceptance;

(3) on the boxed lunches of each meal in accordance with the provisions of the acceptance;

(3) on the boxed lunches of each meal in accordance with the provisions of the acceptance. ) on the boxed lunch each meal according to the provisions (2 people, save 48 hours) to leave samples, and make a record;

(4) inspection of the dining site, timely feedback on the health and safety of the boxed lunch.

4, the school should cooperate with the health department on the box lunch production of random checks, support the health department to make a decision on the punishment of the enterprise, if necessary, timely adjustments to the student meal.

5, the school should maintain communication with the box lunch suppliers in order to study the quality of improving the health and safety of the box lunch.

Shanghai boxed lunch health management

Article 1 In order to strengthen the supervision and management of the health of the boxed lunch producers and operators in the city, to protect the health of the people, according to the "Chinese People's *** and the State of Food Hygiene Law" of the relevant provisions of the formulation of these measures.

Article 2 These measures shall apply to the boxed lunch production and operation in the city.

The boxed lunch referred to in these measures refers to the centralized processing, packaging, delivery (supply) of boxed dishes and staple foods, including catering industry delivery boxed lunch.

The measures referred to in the student boxed lunch refers to the supply of primary and secondary school students collective meal boxed lunch.

Article 3 of the city to implement the production and operation of boxed lunches health responsibility notification and commitment system.

The boxed lunch production and operation in the application for food hygiene license, the health administrative department shall be in writing, inform the boxed lunch production and operation of the legal provisions of the law, rules of conduct and other responsibilities should be observed. Box lunch producers and operators should be on their production and operation of health responsibilities to the health administrative departments and other written commitment to ensure compliance with relevant food hygiene laws, regulations, rules, standards and normative documents, and to the dining party to ensure that the boxed lunches supplied by the commitment to safety and health.

Article IV of the boxed lunch production and operation should be produced before the district (county) health administrative department to apply for the "Shanghai Food Hygiene License".

Student boxed lunch production and operation shall be applied to the municipal health administrative department before the production and operation of "Shanghai special food hygiene license"

Article V boxed lunch processing and supply shall be used in the following ways:

(a) Refrigeration (Cold Chain): boxed lunches cooked and cooled sufficiently (within 2 hours to make the center temperature down to less than 10 ℃) after the distribution, and at 10 ℃ below the conditions of storage, transportation. Storage and transportation under the condition of below 10℃. Before consumption shall be heated to the center temperature of not less than 75 ℃;

(ii) heating and insulation: boxed lunches after cooking heating and insulation, so that the boxed lunches in the center of the center temperature before consumption is always maintained at 65 ℃ or more;

(iii) high-temperature sterilization: boxed lunches of food in closed containers by high-temperature sterilization to the commercial aseptic requirements, can be preserved at room temperature.

Article VI of the production and processing of boxed lunch places and facilities should meet the following basic sanitary conditions:

(a) with the supply mode, variety, number of independent segregation of raw material storage, roughing and cutting, cooking, tableware and utensils cleaning and disinfecting, boxed lunches, storage of finished products and other special sites;

(b) the production of reasonable layout of the premises and equipment, the formation of raw in and cooked out of the process. The process of raw in and cooked out is formed;

(iii) There are appropriate dressing, washing, lighting, ventilation, fly, dust and rodent prevention. Sewage discharge, storage of garbage and waste facilities.

The use of refrigeration processing units of boxed lunches, boxed lunches should be set up at the same time cooling special room and packaging special room. Box lunch cooling and packaging room should be equipped with air conditioning, thermometers, ultraviolet sterilization lamps, secondary changing and flow of water cleaning and disinfection pool and other facilities, the operation of the temperature should be controlled at 25 ℃ or less.

Article VII of the use of non-autoclave sterilization processing of boxed lunches unit, the daily production of less than 3,000 copies, the total area of the production and processing site should be not less than 50O square meters, of which the roughing and cutting, the main side of food cooking, boxed lunches and finished product storage (including pre-cooling, refrigeration or heat preservation) area of the place is not less than 100 square meters; boxed lunches daily production of more than 3,000 copies of units, every additional 1,000 copies of daily production Units, the daily production volume of each additional 1,000 copies, the total area and the area of each dedicated site should be increased by more than 25%.

Article VIII of the food in the boxed lunch should be cooked thoroughly, and its center temperature shall not be less than 75 ℃. Shall not be processed and supplied raw mixed vegetables, modified cooked food, salad, raw aquatic products and other varieties.

Article IX of the boxed lunch processed by means of refrigeration, the time from cooking to consumption shall not exceed 24 hours, and the boxed lunch processed by means of heating and heat preservation, the time from cooking to consumption shall not exceed 3 hours.

Article 10 of the boxed lunches should be labeled with the name, factory name, date and time of production, shelf life, preservation conditions and methods of consumption. The use of autoclave processing of boxed lunches labeling should be consistent with GB7718 (General Standard for Food Labeling).

Article XI of the boxed lunch producers and operators should be supplied on the day of all food varieties of finished products in the random sampling samples. The use of non-autoclave way of processing boxed lunch food samples should be placed in special containers according to species, stored in the refrigerator to more than 48 hours beyond the shelf life of each variety of samples of not less than 250 grams; the use of autoclave way of processing boxed lunches, the food samples should be saved to more than the shelf life of more than 2 days per batch of products of each variety of staple foods and dishes, respectively, not less than 250 grams of samples.

Article XII of the various mechanical equipment in contact with food, tools, containers, packaging materials must comply with health standards and hygiene requirements, contact with food to be processed and directly imported containers, tools should be clearly labeled, and strictly separated from the use. Contact with direct access to food containers and tools should be strictly cleaned after use, and keep clean, need to be sterilized before use.

Article XIII of the boxed lunches should be loaded into the use of disposable or stainless steel in line with hygiene requirements and other process requirements made of tableware. Non-disposable tableware should be thoroughly cleaned before use, and the use of moist heat sterilization.

Article XIV of food workers should be in accordance with the relevant provisions of the health certificate and food hygiene training certificate. Do a good job of personal hygiene, do not keep long nails, do not wear nail polish, do not wear exposed jewelry; before and after work should be washed hands, operation must wear clean white work clothes and hats, into the distribution of special rooms should be re-exchanged for clean overalls, hand washing and disinfection and wear masks.

Food workers in the cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene, should be immediately removed from work, to identify the cause of the disease, to exclude food hygiene diseases or cured before returning to work.

Article XV of the boxed lunch transportation should be closed special vehicles. The use of refrigerated boxed lunch processing, transportation vehicles should be equipped with refrigeration devices, so that the temperature inside the carriage during transportation control at 10 ℃ or less. The use of heating and thermal insulation method of processing of boxed lunches, transportation vehicles should make the transportation of boxed lunches can be heated and insulated to 65 ℃ or more. Vehicles should be cleaned and disinfected before transport, in the process of transport loading and unloading should pay attention to the operation of health, to prevent contamination of the boxed lunch.

Article XVI of the boxed lunch producers and operators should strengthen their own management, establish and improve the health system and job responsibility system, with full-time food hygiene management personnel.

Article XVII of the boxed lunch producers and operators should establish a daily production and sales accounts. The shelf life of the boxed lunch or return boxed lunch should be destroyed, and make a record.

Article XVIII of the boxed lunch producers should establish a boxed lunch health quality inspection organization, equipped with qualified inspectors, each batch of boxed lunch varieties, sensory, labeling, and colony total, coliform (or commercial sterility) inspection, and should be every day on the boxed lunch packaging utensils, cutlery, staff hands, operating tables and other aspects of boxed lunch processing qualitative testing of coliform bacteria. Test results should be recorded and kept for more than one year.

Article 19 of the boxed lunch production and operation of full-time food hygiene management personnel and inspectors shall be at least 50 hours of food hygiene training before taking the test and obtain a certificate of compliance. Each year before the annual validation or the enterprise has violated the requirements of food hygiene management violations, must be at least 50 hours of retraining, after retraining and examination before continuing to engage in the original management or inspection work.

Full-time health management personnel or inspectors are not required to receive training or failed the test and the end of the certificate of conformity, the new applicants will not be issued health permits, health permits have been obtained by the enterprise shall not participate in the annual verification.

Article 20 of the boxed lunch production operators should implement good hygiene practices, according to their own circumstances to develop the post operation health requirements, the use of hazard analysis of critical control points of the principle of hygiene management.

Box lunch processing and supply process should be set up at least the following key control points, according to the following requirements for inspection:

(a) cooking center temperature: by the processor for each batch of product cooking choose the volume of the largest measurement of the center temperature once, food hygiene management personnel at least once every 3 hours spot check:

(b) 2 hours after cooking center temperature (refrigerated box lunch): Measurement of center temperature 2 hours after cooking by processors 1 time per batch of products, and spot check by food hygiene management personnel at least once every 6 hours:

(iii) Finished product storage temperature (refrigerated boxed lunch and heated insulated boxed lunch): Measurement by finished product management personnel at least once every 2 hours (or checking the automated temperature record once), and spot check by hygiene management personnel at least once a day:

(iv) Finished product transportation temperature (refrigerated boxed meals and heated insulated boxed meals): Measured 1 time each by the transportation personnel at the factory and when arriving at each feeding point, and spot-checked by the food hygiene management personnel at least once a week;

(v) Finished product storage time (refrigerated boxed meals and heated insulated boxed meals): Checked by the transportation personnel at the time of distributing the boxed meals to each feeding point for the date of production and time of the boxed meals, and spot-checked by the food hygiene management personnel at least once a week.

(f) Heating temperature before consumption (refrigerated boxed lunch): the boxed lunch production and operation of the recommended heating quantity and time according to the facilities of the ordering party, and at least 1 weekly measurement of the center temperature after heating.

The boxed lunch production operator shall inspect the boxed lunch production and processing process according to the following hygiene requirements:

(i) health status of employees and personal hygiene implementation status: food hygiene management personnel shall inspect at least 1 time per day:

(ii) sanitizing temperature and sanitizing solution concentration: the temperature of sanitizing tableware shall be measured by the operator 1 time per batch of tableware and the concentration of sanitizing solution shall be measured 1 time per hour for utensils. Disinfectant concentration measurement 1 time per hour, food hygiene management personnel at least 1 time per day spot check:

(iii) raw materials acceptance: by raw materials management personnel for each batch of purchased raw materials to obtain health permits and inspection certificates, and carry out sensory inspections, food hygiene management personnel at least 1 time per day spot check;

(iv) raw materials cold storage temperature: by the cold storage management personnel at least every 6 hours to measure 1 time ( or check the automatic temperature record 1 time), food hygiene management personnel at least 1 time a day spot check.

Inspection found that the production process does not meet the specifications, requirements, should promptly find the reasons for improvement; raw materials do not meet the specifications, requirements, as appropriate, should be returned or re-sensory inspection, sensory does not meet the health requirements to be destroyed; does not meet the specifications, the requirements of the finished product produced during the time period should be re-thermalized or destroyed as appropriate.

The contents of the inspection should be well documented, retained for more than 1 year, and a copy of the record will be reported quarterly to the jurisdictional health administrative departments for the record.

Article 21 of the production and processing of student boxed lunch enterprises should be equipped with a full-time (part-time) dietitian (doctor), the supply of student boxed lunches should be in line with the corresponding nutritional standards.

Article 22 Ordering student boxed lunches about the school should be:

(a) the establishment of the principal in charge of the responsibility system, with full-time or part-time food hygiene management personnel: the establishment of a sound food hygiene and safety management system, the establishment of hygiene management rules and regulations and job responsibility system, the relevant provisions of hygiene management should be publicized in the dining place, to accept the supervision of the diner;

(b) the establishment of food poisoning or other foodborne diseases and other emergencies such as emergency response mechanism, food poisoning or suspected food poisoning accidents should be promptly reported to the local health administrative departments and educational administrative departments, to assist the health institutions to save the patient, to retain the food that caused food poisoning or may have caused food poisoning samples of the food and to cooperate with the administrative departments of the health of the investigation;

(c) Ordering Students boxed lunch when checking the supply unit of the "Shanghai Special Food Hygiene License";

(d) to provide a special place for temporary storage of boxed lunches in line with health requirements, the supply of refrigerated boxed lunches should also be equipped with boxed lunches heating facilities;

(e) there is a person responsible for the management of the boxed lunches supplied to the work of the boxed lunches should be checked before supplying the varieties of boxed lunches, the quality of the organisms, etc., and the boxed lunches to carry out a rigorous acceptance;

(vi) the daily supply of boxed lunches should be retained in the school for 48 hours, the amount of samples retained shall not be less than two people, and keep records.

Article 23 The health administrative departments at all levels shall strengthen the box lunch producers and operators of health supervision, and illegal behavior shall be held legally responsible.

Article 24 These measures shall be interpreted by the Shanghai Municipal Health Bureau.

Article 25 These measures shall be implemented since September 1, 2003, the original "Shanghai boxed lunch health management measures" shall be repealed simultaneously.