Cui Baoshan, president of Jinan Middle School, led a team to fly to inspect the food safety in the canteen

Food hygiene and safety are related to the vital interests of teachers and students, and leaders of Jinan Middle School attach great importance to the canteen work. On the morning of March 9th, President Cui Baoshan led Vice President Shi Xiuqin, General Affairs Department Zhao Lili, Security Section Chief Rong Lei and the staff of the canteen management office to suddenly fly to inspect two canteens of the school to check the food safety in the school.

The inspectors focused on the health status of employees in the canteen, the procurement inspection and account registration of food raw materials, the claim for certificates and tickets, warehouse management, key links of processing operation, cleaning and disinfection of tableware, food sample retention, food shelf life, processing and selling of main and non-staple foods, sanitation of dining places, fire safety, etc. They expressed satisfaction with the canteen work and put forward improvement suggestions to the responsible persons of the two canteens on issues that need to be further improved.

after the inspection, Cui Baoshan presided over a meeting on food safety in the canteen, and put forward clear requirements for further strengthening the management of the canteen:

First, strengthen leadership and refine work responsibilities. Spring is a period of high incidence of food poisoning, so it is necessary to strengthen food safety management, strengthen the sense of responsibility of food safety managers, strictly implement the food safety management system, clarify the job responsibilities of employees in each position, and conscientiously implement them to those responsible. Strictly implement the accountability system for food safety incidents in schools, and hold responsible persons accountable for major food safety accidents that have caused serious social impact.

the second is to comprehensively investigate hidden dangers and implement rectification measures. The Security Section, General Affairs Office and Esophagus Office should regularly and irregularly carry out the investigation of food safety hazards in the canteen every month, rectify the problems in time when found, and increase the punishment. Those who refuse to rectify or fail to rectify will be dealt with strictly according to the law to ensure the standardized and safe operation of the canteen.

Third, strengthen management training and strictly standardize operation. According to the requirements of provincial and municipal food and drug administrations, we should conscientiously implement the study and publicity of the new Food Safety Law, strengthen the training of food safety knowledge, effectively improve the food safety awareness and responsibility awareness of school catering employees, strictly regulate the operating behavior of employees, and develop good operating habits.

Fourth, strengthen safety awareness and create a healthy life. In view of the mixed state of off-campus catering market, teachers and students should be educated to have basic knowledge of food safety, develop good hygiene habits, firmly establish safety awareness, and consciously resist eating in small restaurants and black restaurants with uneven off-campus licenses, poor hygiene, irregular management and inadequate supervision.

Fifth, the Safety Department and the Esophagus Office are required to continue to strengthen the supervision of food hygiene and safety, so as to ensure that the prices of meals are reasonable, the varieties and tastes of meals are rich, and the food is provided in time with good quality and quantity, so as to provide better catering services for teachers and students.