First, the strict implementation of the "Food Sanitation Law" to prevent "disease enters by the mouth", to protect the health of diners. School canteens must obtain a health license before operating, food workers must be a yearly physical examination, with a valid health certificate and training certificate before going on duty, where there are infectious diseases, resolutely be dismissed.
Two, into the cafeteria of all kinds of raw materials, all the implementation of designated procurement to ensure food quality. Seriously implement the health "five-four" system: from raw materials to finished products to implement the "four no" system, that is, the purchaser does not buy rotten and spoiled raw materials; custodian does not receive rotten and spoiled raw materials; processors do not use rotten and spoiled raw materials; food sales staff do not sell rotten and spoiled food.
1, the finished product storage implementation of the "four segregation"; raw and cooked segregation; segregation of finished products and semi-finished products; food and sundries, drugs segregation; food and natural ice segregation.
2, utensils to implement "four pass": a wash, two brush, three rinse, four sterilization.
3, environmental health to take the "four" approach: fixed people, fixed things, fixed time, fixed quality, delineation and division of labor, responsible for the package.
4, personal hygiene to do the "four diligent": diligent hand-washing, nail clipping; diligent bathing, haircutting; diligent laundry; diligent change of work clothes.
5, regularly do a good job of disinfection of tableware to prevent cross-contamination; food implementation of the "five segregation", that is, staple food and side dishes, raw and cooked, finished and semi-finished products, food and miscellaneous food, food and rodenticides, pesticides, isolation, shall not be mixed; raw and cooked food and cold meat and meat knife case and utensils must be separated from the exclusive use of the meal, and have a clear sign.
Three, food cabinets, shelves should be kept clean, no mold, rodent, flies, cockroaches; warehouse should be well ventilated. Prohibit the storage of toxic, harmful substances and personal effects. Food should be categorized, sub-frame, wall, off the ground storage, and regular inspection, treatment of spoilage or more than the shelf life of the food.
Four, food ingredients must be washed before use, vegetables should be cleaned with meat, aquatic products in separate pools, eggs should be cleaned before use, if necessary, disinfection treatment.
Fifth, raw materials, semi-finished products, finished products, knives, dun, boards, barrels, pots, baskets, rags and other tools, containers must be marked clearly, and to separate the use of the positioning of the storage, wash after use, keep clean.
Sixth, rinse the operating room stove and the ground, wipe the dining room floor and tables and chairs, weekly concentrated cleaning, focusing on the operating room walls, ceilings, stoves, plates, tables, kitchen cabinets, cutlery, containers, clean, orderly utensils, dust, fly, rodent facilities, no rats, flies, pollution, debris and dining room floors, doors, windows, glass, and the surrounding environment. Hygiene.
VII, the education of food workers, often nutrition, hygiene, professional ethics and the rule of law and discipline education, and strive to improve the business level of practitioners, establish the spirit of love and dedication.
VIII, the relevant leaders of the school should often check the quality of meals, to grasp the implementation of the health system to ensure that students eat. Strictly prohibit idleness, students into the cafeteria.
nine, the school every day on the management of the canteen, environmental hygiene, personal hygiene, logistics services and other work to carry out a comprehensive supervision and inspection, to summarize the experience, to find shortcomings and improve the work.
X. Prohibit the use of cash, the unified use of a card.
Xi, such as the discovery of food poisoning accidents, timely reporting to the school, the hospital to take positive measures. And protect the raw materials, tools, equipment and the scene, with the health administrative departments to investigate and deal with.