Implementation plan for special rectification of sterilized tableware

In order to ensure the high quality and high level of work, it is often necessary to make a plan in advance, which has the characteristics of operability and feasibility. How to make a plan? The following is the implementation plan for the special rectification of disinfection tableware that I helped you sort out, which is for reference only and I hope to help you.

Implementation Plan for Special Renovation of Disinfected Tableware 1

In order to further strengthen the hygiene and safety supervision of disinfected tableware in our county, standardize the production and operation behavior of centralized disinfection units of tableware, and effectively protect the health of the people, According to the requirements of the Ministry of Health's Hygienic Supervision Standard for Centralized Disinfection Units of Tableware (Trial) and the Notice of Shandong Provincial Health Department, Provincial Administration for Industry and Commerce and Provincial Food and Drug Administration on Further Strengthening the Management of Centralized Disinfection Units of Tableware (Lu Wei Fa Jian Zi No.24), it was decided through research that a special rectification work for disinfection of tableware was carried out in the whole town. The following implementation plans are specially formulated:

1. Work objectives

Through this special rectification work, we will find out the number of centralized disinfection units of tableware in the county, the certificate-holding situation, the hygiene status and the inspection situation of the use of sterilized tableware by catering business units, further strengthen the hygiene and safety management of tableware, prevent sterilized tableware that does not meet the hygiene standards from being put on the table, and investigate and deal with illegal acts according to law.

2. Task requirements

1. Find out the foundation. The health department and the industrial and commercial department are responsible for finding out and summarizing the basic situation of the centralized disinfection unit for tableware, including the name, address, name of the person in charge, contact telephone number, validity period of business license and other information.

2. Do a good job of on-site inspection. Supervise and inspect all tableware centralized disinfection units that have obtained industrial and commercial business licenses, focusing on the site selection, layout, disinfection process, production water, equipment, disinfectants used, product packaging and label contents of tableware disinfected, and fill out the "On-site Supervision and Inspection Form for Tableware Centralized Disinfection Units". If the production site conditions meet the requirements of Hygienic Supervision Standard for Centralized Disinfection Units of Tableware (Trial), three batches of products should be collected and sealed from the site, and the centralized disinfection unit of tableware should entrust a qualified testing institution to test the residual amount of sodium alkyl (benzene) sulfonate and coliform bacteria in accordance with Hygienic Standard for Disinfection of Tableware (gb14934—1994).

To manage the use of sterilized tableware by catering business units, supervise and inspect the hygiene and safety status of tableware (including the packaging labels of sterilized tableware), and focus on key units.

III. Work Steps

1. Arrange the deployment stage (March 1-11). It is required to find out the foundation and make a supervision and inspection plan.

2. Special rectification stage (March 11-25). Led by the Town Food Safety Office, the health, industry and commerce, food and drug supervision and management departments form a joint working group to conduct special supervision and inspection on sterilized tableware and key catering business units, and investigate and deal with illegal acts according to the responsibilities of each department. The industrial and commercial departments should check all centralized disinfection units of tableware within their jurisdiction and severely crack down on unlicensed business practices.

3. summarize the acceptance stage (March 26th-March 31th).

IV. Job Requirements

(1) Collaboration among departments to address both the symptoms and root causes. It is necessary to constantly improve the inter-departmental coordination mechanism and implement responsibilities; It is necessary to establish an information notification system and implement information sharing and exchange of needed goods; Implement a joint meeting system and establish a long-term supervision mechanism to consolidate the rectification results. To prevent supervision from being out of position and offside, it is necessary to implement the accountability system. If violations are not handled according to law, the responsibility of relevant departments should be resolutely investigated.

(2) Strengthen publicity and create an atmosphere. It is necessary to make full use of the powerful opportunity of this special rectification work, widely publicize the hygiene and safety knowledge of tableware, strengthen the publicity and training of hygiene and disinfection knowledge of centralized disinfection units of tableware and catering business units, and strengthen the publicity of hygiene and safety knowledge of diners to ensure that the special rectification work has achieved good results. Implementation Plan for Special Renovation of Disinfected Tableware 2

In order to standardize the production and business activities of centralized disinfection units of tableware in the city, effectively protect people's health, and strengthen the supervision and management of tableware hygiene and safety, according to the Emergency Notice of the General Office of the Ministry of Health on Strengthening the Supervision of Centralized Disinfection Units of Tableware (No.21xx issued by the Health Office) and Notice on Further Strengthening the Supervision and Management of Centralized Disinfection Units of Tableware (J.J. Lu [21xx]

I. objectives

adhere to the principle of treating both the symptoms and root causes, focusing on cracking down and comprehensively standardizing, intensify the work, improve the supervision system, strengthen the supervision and management of the cleaning and disinfection of tableware, and gradually standardize the centralized disinfection units of tableware in the city to ensure the safety of people's catering consumption.

II. Remediation Contents

(1) Strengthen the supervision and rectification of centralized disinfection units for tableware. According to the "Disinfection Management Measures" and "Hygienic Standard for Disinfection Service Organizations", strengthen the daily supervision and management of centralized tableware disinfection units, focusing on the supervision and inspection of the site selection, disinfection effect verification, disinfection methods, process flow, working environment, facilities and equipment, detergents, disinfectants, packaging materials, disinfection quality control, certification verification, production and self-inspection records, physical examination and training of employees, packaging identification and so on.

(2) standardize the production and operation behavior of centralized tableware disinfection enterprises. Tableware disinfection enterprises should transform their hardware facilities according to the requirements of Hygienic Management Standard for Centralized Tableware Disinfection Enterprises, and the centralized tableware disinfection service places should be rationally arranged in strict accordance with the processes of deslagging, washing, cleaning, disinfection, packaging and storage in the production process; The equipment, tableware, detergent, packaging materials, etc. used shall conform to the relevant national hygiene standards and establish a system for claiming certificates and tickets; Strictly control the terminal, and the sterilized tableware can only leave the factory after passing the inspection in each batch, and establish a recall system for unqualified products to prevent unqualified sterilized tableware from serving on the table.

III. Work Steps

(1) Deployment stage. Special supervision and inspection work will be started from May to June, and the municipal public health administrative department will work with the industrial and commercial administration and the food and drug supervision department to formulate a detailed inspection plan according to the notification requirements.

(2) the stage of self-examination and self-correction. From July to August, those who do not meet the requirements of "Hygiene Supervision Standard for Centralized Disinfection Units of Tableware (Trial)" and related regulations will be dealt with according to the special inspection results.

The administrative department of public health shall conduct comprehensive supervision and inspection on the centralized disinfection units of tableware that have obtained business licenses within its jurisdiction. Establish a complete supervision and management file, and store relevant supervision information and inspection reports in the file. According to the contents of Hygienic Supervision Standard for Centralized Disinfection Units of Tableware (Trial), fill in the On-site Supervision Checklist for Centralized Disinfection Units of Tableware, and make hygiene supervision documents at the same time. Centralized disinfection units for tableware that fail to pass the inspection shall be punished according to the Measures for the Administration of Disinfection and relevant regulations.

(3) summary stage. Before September 11, summarize the special rectification and inspection work.

V. Work requirements

(1) Careful organization and careful deployment. Carefully organize and concentrate on a clean-up inspection of all kinds of tableware centralized disinfection service units and catering service units within the jurisdiction in conjunction with the industrial and commercial administration and food and drug supervision departments, and demonstrate the determination of government law enforcement departments to safeguard the consumption safety of people's tableware with practical actions.

(2) Improve the mechanism and treat both the symptoms and root causes. In the special rectification work, it is necessary to establish and improve the archives of tableware disinfection service institutions and catering service units (one household for one file), implement the supervision responsibility of supervision and management personnel and the responsibility of business owners as the first responsible person for food safety, strengthen law enforcement and promptly investigate and deal with illegal acts.

(3) Strengthen publicity and smooth information. Vigorously publicize the basic knowledge of tableware disinfection and the significance of supervision and management, and form a powerful public opinion offensive. Guide the people to report and complain about illegal acts and provide clues to cases. Major cases with typical significance should be exposed in time to deter criminals and expand social influence.