Legal analysis: in the context of the outbreak of the epidemic, to strictly control the safety of cold chain food, improve the monitoring and early warning mechanism of cold chain food cold chain logistics and express mail work implementation plan, in order to do a good job in the prevention and control of the epidemic under the normalization of the cold chain of cold chain food cold chain logistics and express mail in all aspects of the management of the work, to achieve precision prevention and control, and effectively reduce the risk of spread of the epidemic of the cold chain of food

Legal basis: The State Council "on the issuance of cold chain food production and operation of new coronavirus prevention and control of technical guidelines"

Article 1 Cold chain food management to implement the responsibility system of the canteen, the successful catering company legal person for the first responsibility for the management of cold chain food safety in the canteen, the project manager for the specific implementer; Logistics Management Office of the Catering Section Supervisor of the supervisory responsibility.

Article 2 Delivery personnel control

1. Management of personnel and vehicles entering the school. Delivery personnel and vehicles into the school in strict accordance with the requirements of the school to apply for approval of personnel into the school and vehicle passes, need to add or reduce the paper material to be reported to the supervisor in a timely manner, by the supervisor reported to the school security office in a timely manner to handle the new personnel, vehicles, or reduce the number of personnel, reduce the car procedures.

2. Personnel health management. Delivery personnel to enter the campus, need to check the health code, but also the implementation of temperature monitoring registration and make records.

Article III Procurement Requirements

1. Strictly in accordance with the "National Food Safety Law" and the school canteen hosting services contract for the procurement of materials in the implementation of the daily procurement work, the establishment of a sound full traceability mechanism, and to do a good job in requesting certificates, invoices and accounts registration.

2. Procurement of imported cold-chained food is strictly prohibited. During the period of epidemic prevention and control, all canteens in the school are not allowed to use imported cold-chained food, and other cold-chained food purchases need to be reported to the Catering Section.

Article IV: Sterilization Requirements

1. Cold-chain food delivered to the cafeteria shall be sterilized after packaging before entering the cafeteria, and sterilization records shall be made (see Annex 1 for details).

2. All vehicles used for material procurement are sterilized and the health status of delivery personnel is verified and registered (see Annex 2 for details).

Article V Storage Requirements

1. The warehouse should be equipped with ventilation, moisture-proof and harmful organisms prevention devices. Storage of cold storage of cold chain food must be stacked on clean pads or shelves, pads or shelves should be frequently cleaned and disinfected.

2. Refrigerated and frozen cabinets (libraries) should be clearly distinguishable marking, the range of refrigerated ambient temperature should be 0 ℃ ~ 8 ℃, the range of freezing temperature should be lower than -12 ℃.

3. Raw materials, semi-finished products, finished products are strictly separated, plant foods, animal foods and aquatic products are categorized and placed, and the food shall not be piled up, squeezed storage.

4. When storing food in frozen or refrigerated equipment, place the food in airtight containers or use plastic wrap and other non-polluting cover.

Article VI Processing Requirements

1. Employees should wear clean work clothes and hats, masks, and gloves, etc., according to the needs of the post, good personal protection.

2. Workstations, cutting boards should be cleaned before and after use, natural drying, sun drying, and disinfected with 75% alcohol spray.

3. Cooking and processing of food must be cooked, in line with food safety standards.

4. Processed cooked products and food ingredients or semi-finished products should be stored separately, semi-finished products and food ingredients are stored separately to prevent cross-contamination.

Article VII Environmental Requirements

1. Ventilation: the processing room should maintain indoor air circulation and air conditioning system air supply safety, mainly natural ventilation, supplemented by mechanical ventilation. The air-conditioning system should be regularly inspected, cleaned and sterilized to ensure clean and safe operation.

2. Cold storage: frozen food must be stacked on clean pads or shelves, which should be cleaned and disinfected regularly.

3. Environmental disinfection: daily need to use chlorine disinfectant to the back of the hall, the incoming channel workbenches for full spray disinfection, and make a record of the archives for inspection.

Article VIII Supervision

1. Supervisors are responsible for the supervision and management of the cold chain food in the canteen under their supervision, and they are responsible for checking the disinfection of the back room, the incoming channel, and the disinfection of the workstations in each processing room, and the school will carry out spot checks from time to time.

2. From time to time on-site verification of all incoming personnel and vehicles handled by the cafeteria, and check the implementation of temperature monitoring registration of incoming personnel.

3. From time to time on the canteen cold chain food import channels of inspection, delivery vehicles, packaging boxes of disinfection, cold chain food storage equipment operation and related records.

4. From time to time by a person to randomly check the implementation of the canteen food purchases demand for certificates and invoices, ledger registration.

Article IX Penalties

The canteen, if in the implementation of this management approach, do not conscientiously perform their duties, resulting in errors, the school will be in accordance with the provisions of the relevant documents during the outbreak of the epidemic and the school's daily management of the relevant penalties for punishment regulations to give the appropriate penalties.