Kindergarten meal-accompanying system:

In order to implement the requirements of "Regulations on School Food Safety and Nutrition Health Management", effectively strengthen school food hygiene and safety, and ensure students' dining safety and satisfaction, the principal meal-accompanying system is formulated in combination with the actual school situation of the school's unified subscription of nutritious meals.

1. The school implements the system of principal accompanying meals. The principal refers to the school-level leaders, who take turns to accompany meals at the students' dining places according to the duty list.

if the principal can't accompany the meal for some reason, he should change the relevant person in charge of other schools to accompany the meal in time, and he shall not be vacant. The principal who accompanied the meal should make a record of the meal after the daily meal. According to the requirements of school food safety archives management, the school safety office should keep the accompanying meal record book on file and keep it for at least three years.

2. In the process of accompanying meals, the principal should take the initiative to know the students' dining situation in time and give feedback to the students' opinions on catering in time, so that the food delivery enterprises can improve in time.

Third, the principal accompanying the meal should check the delivery process 31 minutes before the students eat, and try to eat the students' meal.

(1) The following situations should be pointed out immediately, and the food delivery enterprises should be required to rectify and correct in time:

1. The sanitary environment is poor and the articles are placed in disorder;

2. The staff members do not wear work clothes or hats, disposable gloves or use special tools to directly contact the food to be sold, and others do not meet the professional behavior requirements of employees;

2. The food is too light, too spicy or too salty;

3. The food has been cooked for more than 2 hours (stored at room temperature) or more than 4 hours (hot storage: keeping the central temperature of food above 61℃);

4. The tableware is not disinfected as required;

5. The food delivery truck and lunch box turnover box are unclean, and the personal hygiene of the food delivery personnel does not meet the hygiene requirements of the catering service personnel;

6. The food delivery truck and lunch box turnover box can't meet the thermal insulation requirements;

7. Other situations that should be rectified in time to ensure food safety and hygiene.

(2) The following situations should be stopped immediately, and the food delivery enterprise should take corresponding measures in time:

1. The food delivery enterprise failed to take fly prevention measures for the food and was seriously polluted by mosquitoes and flies after it was sent to school;

2. Those who make cold meat, raw food and decorated cakes;

3. Making high-risk foods such as green beans, wild mushrooms and sprouted potatoes;

4. The food has sensory problems such as mildew, deterioration and impurities;

5. The food has obvious abnormal taste;

6. The lunch box is polluted by the environment during transportation;

7. Other circumstances that hinder food safety.

4. In the process of accompanying meals, the principal should eat in the same area as the students.

At the same time, it is necessary to evaluate the students' dining order, the appearance, taste and quality of the food they eat, and put forward suggestions for solving the existing problems, which will be fed back to the corresponding responsible person on the same day and rectified within a time limit.

5. If the principal accompanying the meal suffers from dizziness, vomiting, abdominal pain, diarrhea, drowsiness and other symptoms after eating, he shall immediately inform the person in charge of the school if he excludes his own physical reasons.

At the same time, the students who ate the same kind of food were followed up. If students are found to have similar physical discomfort, they should be disposed of according to the relevant plans for dealing with food safety problems in the school.