2. Schools should establish a food safety responsibility system. As the first person responsible for food safety, the principal is responsible for the management of the school canteen.
3. Schools should strengthen the supervision of school canteens and check the food quality and canteen hygiene every day.
4. If the school orders meals for students in a unified way, it should choose a collective dining distribution unit with a high catering service license and a high quantitative rating of catering supervision to distribute meals, and report to the catering safety supervision department for the record.
5. The school canteen should check and correct itself, not selling cold dishes that are easy to breed bacteria, and dumping all leftovers. It is forbidden to use it for students after secondary heating.
6. The canteen should have facilities such as roughing room, cutting room, cooking room, meal preparation room, disinfection room, raw material warehouse and dressing room. And the infrastructure between these functions is specified, and it is best to distinguish them with floor tiles of different colors.
7. Canteen employees should be required to hold a valid health certificate and food safety knowledge training certificate before taking up their posts.
Employees should maintain good personal hygiene and adhere to the "four diligence", that is, wash their hands, nails, baths, haircuts and work clothes frequently; Wear clean work clothes during operation, and do not smoke, eat snacks or wear accessories; Change clothes twice before entering the tea room; Go to the toilet without overalls and hats. Adhere to the daily morning inspection system and make records. Anyone with fever, diarrhea, skin wound or infection, pharyngeal inflammation and other symptoms may not take part in direct contact with food.
8. Schools should strictly implement the operating rules for tableware cleaning and disinfection, and thoroughly disinfect tableware and kitchenware by combining physical disinfection with chemical disinfection.
9. The canteen shall keep the purchase list of food and other seasonings, as well as payment vouchers. And keep supplier qualification audit records and food sample retention records.
10. The school should establish an emergency plan for food hygiene accidents to avoid being in a hurry when food safety accidents occur.
In order to facilitate supervision and management, Xiaohuya Technology's school smart kitchen solution focuses on canteen safety management, and effectively monitors and manages food procurement, storage, food processing, environmental sanitation and other links in the management process of school canteens through Internet information technology, ensuring early warning, in-process supervision, real-time error correction and traceability, which can effectively prevent food safety accidents. The integrated management platform of smart kitchen is the concrete product of this scheme, which realizes the real-time supervision of government supervision departments and solves the problems of difficult kitchen management and low supervision efficiency in schools. It has achieved a comprehensive innovation in function and performance, and further upgraded the "bright kitchen" and "sunshine kitchen" to "smart kitchen", which has become the first choice for colleges and universities to strengthen the management of canteen kitchens with its advantages of practicality, simplicity and high cost performance.