a complete set of design scheme for cooking equipment, tables and chairs, and dining room: the dining room should realize "three gases" (gas, steam, and electrical appliances) in energy, and the cooking equipment should be modernized, with brand-new stainless steel tableware, comfortable dining tables and chairs, rich meals and pastries, reasonable prices, and self-help breakfast! Regulations on hygienic management of school canteens and students' collective dining
(promulgated by Decree No.14 of the Ministry of Education and the Ministry of Health on September 21, 2112, and implemented since October 1, 2112.
Chapter I General Provisions
Article 1 In order to prevent the occurrence of food poisoning or other food-borne diseases in schools and ensure the health of teachers and students, these provisions are formulated in accordance with the Food Hygiene Law and the Regulations on School Hygiene.
article 2 these provisions are applicable to all kinds of full-time schools and kindergartens at all levels.
article 3 the hygiene management of school canteens and students' collective dining must adhere to the working principle of putting prevention first, and implement the working principles of supervision and guidance by the health administrative department, management supervision by the education administrative department and concrete implementation by the school.
chapter ii requirements for building, equipment and environmental sanitation of canteens
article 4 canteens should keep the internal and external environment clean and tidy and take effective measures. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
article 5 the layout of facilities and equipment in the canteen shall be reasonable, and there shall be relatively independent food raw material storage rooms, food processing and operation rooms, food selling places and dining places.
Article 6 The canteen processing workshop shall meet the following requirements:
(1) The minimum usable area shall not be less than 8 square meters;
(2) The wall should have a wall skirt made of ceramic tiles of 1.5m or more or other waterproof, moisture-proof and washable materials;
(3) The ground should be made of waterproof, non-slip, non-toxic and easy-to-clean materials with a certain slope, which is easy to clean and drain;
(4) It is equipped with adequate lighting, ventilation and smoke exhaust devices, and effective facilities and equipment for preventing flies, dust and rats, discharging sewage and storing wastes that meet hygiene requirements;
(5) The canteens of ordinary colleges and universities selling cold meat and cold dishes must have cold dishes rooms, and be equipped with special facilities and equipment for refrigeration, washing and disinfection.
Article 7 A canteen shall be equipped with washing facilities and equipment for tableware, such as washing and disinfection pools, which are made of nontoxic materials that are wear-resistant and easy to clean. The use of chemical disinfection, must have more than 2 pools, and shall not be mixed with cleaning vegetables, meat and other facilities and equipment.
Article 8 Tableware must be washed and disinfected before use, and meet the relevant national hygiene standards. Disinfected tableware shall not be used. It is forbidden to reuse disposable tableware.
sterilized tableware must be stored in a special cleaning cabinet for tableware for later use. Disinfected and unsterilized tableware should be stored separately and clearly marked on the tableware storage cabinet. Tableware cleaning cabinets should be cleaned regularly and kept clean.
article 9 the washing and disinfectant used in tableware must meet the hygiene standards or requirements.
The washing and disinfectant must have a fixed storage place (cupboard) and be clearly marked.
article 11 the dining place in the canteen shall be provided with running water devices for diners to wash their hands and dishes.
chapter iii hygienic requirements for food procurement, storage and processing
article 11 strictly controls the procurement of good food. The canteen buyer must go to the business unit holding the hygiene license to purchase food, and ask for the license in accordance with the relevant provisions of the state; The place where food is purchased should be relatively fixed to ensure its quality.
it is forbidden to purchase the following foods:
(1) foods that are spoiled, rancid, moldy, insect-borne, unclean, mixed with foreign bodies or have other abnormal sensory properties, contain or are contaminated with toxic and harmful substances, and may be harmful to human health;
(2) Meat and its products that have not passed the veterinary hygiene inspection or failed the inspection;
(3) stereotyped packaged food that has expired or does not meet the requirements of food labeling;
(4) other foods that do not meet the food hygiene standards and requirements.
Article 12 When ordering food, the orderer in charge of students' group meals in the school shall confirm that the hygiene license of the producer and operator is marked with the permitted items of "food delivery" or "nutritious meals for students", and shall not order food from unauthorized producers and operators.
Students' group meals must be processed as meals, and they are not allowed to order leftovers from meals, cold meat and cold dishes.
strictly control the hygiene and quality of meals, and check and accept the food provided by the catering unit according to the requirements of ordering food.
article 13 food storage shall be classified, divided into shelves, separated from the ground, and food that has deteriorated or exceeded its shelf life shall be inspected regularly and disposed of in time.
it is forbidden to store toxic and harmful articles and personal articles in food storage places.
cold storage equipment used for food preservation must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets.
Article 14 Knives, piers, plates, barrels, basins, baskets, rags and other tools and containers used for raw materials, semi-finished products and finished products must be clearly marked, so that they can be used separately, stored in a fixed place, washed after use and kept clean.
Article 15 Cooks in canteens must use fresh and clean raw materials to make food, and may not process or use foods and raw materials that are spoiled and have abnormal sensory properties.
article 16 the processed food must be thoroughly cooked, and the central temperature of large pieces of food that need to be cooked and processed should not be lower than 71℃.
processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Food must not come into contact with toxic and unclean things.
It is forbidden to sell students foods that are spoiled or have abnormal sensory properties, which may affect their health.
article 17 the canteens of vocational schools, ordinary secondary schools, primary schools, special education schools and kindergartens are not allowed to sell cold meat and cold dishes.
air disinfection must be carried out regularly in the cold dish room of the canteen in colleges and universities; There should be a special person for processing and operation, and the non-cold dish room staff shall not enter the cold dish room without authorization; Tools and containers for processing cold dishes must be dedicated, disinfected before use, washed and kept clean after use.
samples of not less than 251g should be taken from each cold dish for each meal, and kept in refrigeration equipment for more than 24 hours for inspection.
Article 18 Generally, food should be stored at a temperature higher than 61℃ or lower than 11℃ after cooking until it is sold.
Article 19 The leftover food in the canteen must be refrigerated for no more than 24 hours, and it must be thoroughly heated at high temperature before it can be sold.
chapter iv hygienic requirements for employees in canteens
article 21 employees and managers in canteens must master the basic requirements on food hygiene.
Article 21 Employees in canteens must have a health check-up every year, and food production and marketing personnel who have joined the work newly or temporarily must have a health check-up before they can take part in the work.
anyone suffering from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis (including pathogen carriers), active pulmonary tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in the work of contacting directly imported food.
employees in canteens and those who eat separately in groups should leave their posts immediately when they have symptoms that hinder food hygiene, such as cough, diarrhea, fever, vomiting, etc., and can only resume their posts after finding out the cause, eliminating the symptoms that hinder food hygiene or curing them.
article 22 employees in canteens should have good personal hygiene habits. You must:
(1) Wash your hands with soap and running water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food;
(2) Wear clean work clothes and a hat, and put your hair in the hat;
(3) Do not grow long nails, apply nail polish or wear a ring to process food;
(4) Smoking is not allowed in food processing and sales places.
Chapter V Management and Supervision
Article 23 A school shall establish a principal responsibility system and be equipped with full-time or part-time food hygiene management personnel.
article 24 schools should establish and improve the food hygiene and safety management system.
when the canteen is contracted, the school must take food hygiene and safety as an important indicator of the contract.
Article 25 A school canteen must obtain a hygiene license issued by the administrative department of health, and a school canteen without a hygiene license may not be opened; We should actively cooperate with and take the initiative to accept the health supervision of the local health administrative department.
article 26 school canteens shall establish hygiene management rules and regulations and post responsibility system, and relevant hygiene management clauses shall be publicized in the dining place and subject to the supervision of diners.
The canteen should establish strict security measures, and it is forbidden for non-canteen staff to enter the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of students' dining.
article 27 schools should strengthen food hygiene education for students, provide scientific guidance, and discourage students from buying box lunches and food sold by street unlicensed (certified) vendors, and from eating suspicious food of unknown origin.
article 28 education administrative departments at all levels should strengthen the administrative management of food hygiene in schools under their jurisdiction in accordance with the requirements of the food hygiene law and these provisions, and take food hygiene and safety management as an important part of the supervision and evaluation of schools, and take food hygiene and safety as an important assessment index when assessing school work.
article 29 education administrative departments at all levels shall formulate training plans for managers and employees in canteens, and organize regular trainings on food hygiene knowledge, professional ethics and legal education for managers and employees in canteens of their schools under the guidance of health administrative departments.
Article 31 Education administrative departments at all levels and health care institutions affiliated to schools have the duty to inspect and supervise the business guidance of school canteens and students' group dining, and should regularly go deep into school canteens for business guidance, inspection and supervision.
article 31 the health administrative departments at all levels shall, in accordance with the relevant provisions of the food hygiene law, strengthen the hygiene supervision of school canteens and students' collective dining, and focus on supervising and guiding the important links in the procurement, storage, processing and sales of canteens that are likely to cause food poisoning or other food-borne diseases.
Strengthen the management and supervision of hygiene license work, strictly implement the standards for issuing hygiene licenses, and refuse to issue licenses to school canteens with unstable hygiene quality and no hygiene conditions. The intensity and frequency of supervision should be increased for school canteens that have obtained hygiene licenses.
article 32 schools should establish an emergency response mechanism for emergencies such as food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accidents, the following measures should be taken:
(1) Immediately stop production and business activities and report to the local people's government, education administrative department and health administrative department;
(2) assisting health institutions in treating patients;
(3) Keep the food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and site;
(4) Cooperate with the administrative department of health in the investigation, and truthfully provide relevant materials and samples as required by the administrative department of health;
(5) Implement other measures required by the health administrative department to control the situation to a minimum.
article 33 schools must establish and improve the reporting system of food poisoning or other food-borne diseases, and report food poisoning or suspected food poisoning accidents to local education administrative departments and health administrative departments in time.
the local education administrative department should report to the higher education administrative department step by step.
the local health administrative department shall report to the Ministry of health within 6 hours, and report to the people's government at the same level and the health administrative department at a higher level at the same time.
article 34 a system of accountability for food hygiene in schools shall be established. In violation of the provisions, dereliction of duty, neglect of management, resulting in students' food poisoning or other food-borne diseases of schools and responsible persons, and after food poisoning or other food-borne diseases, schools and responsible persons who conceal the truth and fail to report, the education administrative department shall give informed criticism or administrative sanctions in accordance with the relevant provisions.
The person responsible for food poisoning or other food-borne diseases caused by the issuance of health permits that do not meet the conditions for the issuance of health permits shall be given informed criticism or administrative sanctions by the health administrative department in accordance with relevant regulations.
in case of serious food poisoning caused by violation of these regulations, the legal responsibility of the corresponding responsible person shall be investigated according to law.
Chapter VI Supplementary Provisions
Article 35 The meanings of the following terms in these Provisions are:
Students' group meals: meals and food prepared for students' meals, including students' ordinary meals, students' nutritious meals, students' recess meals (milk, soy milk, drinks, pasta, etc.), and group meals provided for students when the school holds various activities.
canteens: canteens run by schools, contracted canteens and entities that provide dining services for students after the socialization of university logistics.
canteen employees: canteen buyers, canteen cooks, canteen food distributors, warehouse keepers, etc.
article 36 the canteen buildings and equipment of small-scale rural schools, which mainly process students' own food and vegetables or think that students can have hot meals, will not be treated as units implementing these provisions for the time being. However, other aspects shall meet the requirements of these Provisions.
article 37 the supervision and management of the producers and operators of students' collective dining shall be implemented in accordance with the measures for the hygiene supervision of students' collective dining.
article 38 these provisions shall be implemented as of October 1, 2112. Management system of canteen hygiene
In order to strictly follow the relevant provisions of the Food Hygiene Law, canteen service personnel must ensure food hygiene, abide by the relevant rules and regulations of the school and implement the following hygiene systems formulated by the school:
1. Food hygiene system in the canteen.
In line with the principle that food must be hygienic, fresh, pollution-free and non-toxic, to ensure adequate nutrition and meet the needs of teenagers' growth and development, the following points should be achieved:
1. The canteen should have a hygiene license and a business license, and employees should have a health certificate.
2. Flour and rice must come from proper sources, have a place of purchase, have no mildew, and the additives should be within the specified range. Measures such as moistureproof and antivirus should be taken during storage.
3. Meat products must be purchased at the assured butcher shop specified by the quarantine station, with a purchase registration book to ensure freshness and no parasites.
4. Vegetables should be fresh, free from rot, deterioration and pollution, and there should be a certain amount of seasonal vegetables.
5. Bulk salt, soy sauce, vinegar, etc. are not allowed. To buy bagged iodized salt, bagged or bottled soy sauce and vinegar, the condiments must be produced by regular manufacturers and meet the hygiene standards.
6. The leftover food should be stored in the refrigerator, and it must be thoroughly heated before the next sale. If there is no fresh-keeping facility, it is forbidden to sell it the next day.
7. raw and cooked food should be stored separately, and chopping boards and knives for cutting raw and cooked food should also be separated.
8. Meals should be of good quality and quantity, with complete patterns. Every day, a certain amount of protein (meat, eggs, milk and legumes), fat and carbohydrates, as well as various vitamins and trace elements should be guaranteed. To prevent food poisoning and digestive tract diseases, measures such as fly prevention and rodent control should be taken.
9. The staff should pay attention to personal hygiene, wear clean clothes and hats, and operate according to the requirements of food hygiene when selling rice, such as: do not hold buns with your hands, wash and boil the tableware after each use.