check whether the inspection content of the project is

food

safety

management

the responsibility system for food safety in the canteen on the construction site with the project leader as the first responsible person has been established

there is a sound organization for food safety management on the construction site

there are full-time food safety management personnel

each post has been defined. Responsibilities of employees in the link

Carry out regular inspection

Make food safety an important part of the contract

Supervise the contractor to implement the responsibility of food safety

Permit

Situation

The permit has not been transferred, forged, altered, lent, resold, The act of renting a permit

The canteen

The environment is cleaned regularly. Keep the environment good < P > Eliminate rats, cockroaches, Protective measures for flies and other harmful insects and breeding conditions

Adequate ventilation and smoke exhaust devices

The distance from pollution sources such as toilets is within the specified range

Health

Management

Training

The health management files of employees have been established

The employees have valid physical examination certificates

No employees with diseases that hinder food safety have been found to be employed

Carry out. Food safety knowledge and skills training, Practitioners should master the basic knowledge

implement the system of

claiming certificates

claiming tickets

There are acceptance and purchase ledgers for food and raw materials, food additives and food-related products purchased in canteens

There are no food and raw materials, food additives and food-related products whose use is prohibited by the state or whose sources are unknown

The purchase channels of edible salt, edible grease, bulk food, disposable lunch boxes and chopsticks are in compliance with regulations. Implement the system of claiming certificates and tickets

Raw material storage meets safety requirements. The shelf life of the food in stock has not exceeded

Cleaning

Disinfection is equipped with effective disinfection facilities

Disinfection pool is not mixed with other pools

Disinfection personnel have mastered basic disinfection knowledge

Tableware disinfection meets relevant requirements

Special tableware cleaning facilities (cabinets) have been set up

Food

Processing

Production

Management has not used suspicious foods that affect food safety, such as overdue deterioration. P > there is no cross contamination of raw and cooked foods

the processed foods can be cooked and cooked thoroughly

the samples are reserved according to the regulations, and the sample retaining equipment is in normal operation

the foods stored for more than 2 hours are fully heated before eating

the water quality meets the hygiene requirements (standards)

the use of

food additives

the use of food additives conforms to GB2761.