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.