Chapter 1: Student Feeding Implementation Plan The nutritious meal project is a popular project of the country, and it is also a national rejuvenation project conducive to the long-term development of the country.
In order to improve students' dietary nutrition, enhance students' physique and promote children's healthy growth, according to the relevant requirements of the state, county bureau/school district and the actual situation of our school, the implementation plan of our school's nutritious lunch project is formulated.
First, the nutrition meal project implementation leading group:
Team leader: Ren.
Members: Kou Peng, Guo Yan 'an, Kou Jiangbo, class teacher.
Second, the feeding method
(1) There are 480 students in our school, who plan to use the school canteen for meals.
(2) Work flow and requirements
1, procurement and supply processing of vegetables and meat
In our school, the person in charge of the canteen purchases nutritious meals, such as vegetables and meat, and the procurement procedures must strictly abide by the food procurement system of the school canteen.
2, quality supervision and engineering publicity group:
Team leader: Ren.
Members: Kou Peng, Guo Yan 'an, Kou Jiangbo, Kou Zhiyong, 3 representatives of parents and 3 representatives of students.
Responsibilities and requirements:
(1) Spot check the quality of purchased goods at any time and fill in the spot check sheet;
(2) Visit students to find out their opinions and suggestions on the implementation of the project, investigate their satisfaction with the goods, and put forward suggestions for improvement;
(3) Check and accept vegetables and meat at 7:30- 10:00 every morning to ensure the quality;
(4) Check the dining situation of each shift at 12:30- 13:00 every morning;
(5) publicize this work.
(6) Organize some teachers' representatives to check the implementation of nutritious meals.
3. Nutrition Lunch Management Team:
Team leader: Ren.
Members: class teacher, duty leader and duty teacher.
Responsibilities and requirements:
(1) Supervise the canteen to provide fresh and delicious lunches on time and in full;
(2) Issue the dinner rolls on time and perform the formalities.
(3) Instruct each class to do a good job in students' ideological work, and urge students to have lunch on time without wasting;
(4) Instruct each class to do a good job of student meal registration and hand it over to the logistics leader on time;
(5) Urge students to have meals on time as planned.
(6) Understand the situation of students and report the situation to the school in time;
(7) Supervise the tableware to be cleaned and disinfected on time;
(3) Specific steps of work implementation:
1, in charge of daily safety leadership, responsible for the acceptance (quantity and quality) of vegetables and meat, and handed it over to the nutritious meal project manager (canteen staff) for safekeeping after registration;
2. Organize processing personnel at 8:20 every morning to process according to a certain quality and quantity;
3. Go to the canteen to eat at noon every day;
4. The teacher on duty urges the students to eat, and instructs the students to put the garbage into the class trash can after meals, and don't throw it around;
5. After dinner, the teacher or class on duty will register the students, bind them and file them;
6. The canteen staff will disinfect and clean the tableware of each class and clean the processing place.
(four) the scope and standards of implementation
Our school will provide students with a vegetarian dish free of charge every day (see the menu arrangement in the canteen for details), and the menu will be changed in time according to the use of funds, but we must ensure that every student can fully enjoy the subsidies from 3 yuan.
(5) Implementation time:
Implemented from April of 20XX.
(6) Dining form:
Every morning 12: 00, the number of people in each class is counted and reported to the processing group, and then the processing group prepares food in full according to the reported number of people and the daily menu. Students in China are given nutritious meals while eating normally. After receiving the food, the supervision team will supervise the consumption and lead a team to inspect it.
(seven) accountability
The canteen must establish a strict system of collecting tickets, certificates and samples, and the processing personnel must process food in strict accordance with relevant laws and regulations on food safety, and have regular physical examinations according to relevant regulations.
Anyone who causes food safety accidents or serious consequences due to poor management or various mistakes will be held accountable.
Where food enterprises or individuals fail to meet the national health, safety and quality standards due to delivery to schools, schools will apply to relevant departments for strict handling according to laws and regulations.
(8) Safety precautions
Schools should strengthen the awareness of food hygiene and safety, establish the idea of safety first, and establish and improve the school safety prevention and accident handling mechanism, including daily safety precautions and emergency plans.
Third, the management system construction
1, students in the class shall be registered in real-name registration system, and the distribution of nutrition meal vouchers for each student shall be recorded and signed by the students.
2. Nutritional status of students When there is no physical examination for students in the school year, the class teacher should do a good job of testing and registering to understand the health changes of each student.
Fourth, formulate the emergency plan for food safety accidents in our school.
In order to effectively prevent the occurrence of food hygiene accidents in schools, control and eliminate the hazards of campus accidents in time, ensure the physical health and life safety of teachers and students, effectively reduce and control the hazards of food poisoning accidents, and maintain the normal education and teaching order and campus stability in schools, according to the Food Hygiene Law of People's Republic of China (PRC), the Regulations on Hygiene Management of School Canteen and Students' Collective Dining, the Regulations on School Hygiene Work, the Emergency Regulations on Public Health Emergencies and the relevant requirements of the education department, from
(1) Leadership and responsibilities
1, the school set up a leading group for emergency handling of food hygiene and safety accidents:
Team leader: XXX.
Deputy leader: XX.
Xiangyang Zhang
2, emergency leading group main responsibilities:
(1) After learning about the food poisoning accident in our school, we immediately rushed to the scene to learn more about the situation.
Unified command of food hygiene and safety accidents, coordination of all forces to carry out emergency rescue, control the development of the situation.
Actively assist the relevant departments to treat students, investigate the causes of poisoning, track the situation of poisoned teachers and students and the causes of poisoning in time, and immediately report them step by step, and coordinate the relevant departments to properly handle the accident.
(2) Regularly organize school food hygiene and safety work summary and discussion, form evaluation and feedback, and timely check and fill gaps.
(3) Unified organization of accident aftermath, implementation of rectification measures, and restoration of normal school education and teaching order as soon as possible.
(B) the development of daily work
1, improve the system.
Establish and improve the food hygiene work system, job requirements of post personnel and canteen management system, and hang them on the wall in a conspicuous place.
2. Strengthen supervision.
Under the specific guidance of the leading group, to food.
Focus on the implementation of the health system, combined with other school safety work, regular and irregular food safety and canteen employees health and hygiene supervision.
3. perform duties.
Ren (the principal) is the first person responsible for food safety in the school, and all teachers and students are responsible for their own responsibilities within their own scope.
4. Strengthen education.
Strengthen the publicity and education of food hygiene knowledge for teachers and students in canteens, and enrich health knowledge, enhance health awareness and improve consciousness and responsibility by holding special training courses and knowledge lectures.
(3) Specific emergency measures
The school shall set up an emergency team for food hygiene and safety accidents, and the emergency personnel shall be uniformly dispatched by the leader of the leading group. In case of suspected food poisoning, the school food poisoning emergency mechanism should be started immediately, and the relevant departments of the school should immediately do all kinds of emergency disposal work:
1, actively organize the rescue of patients, and try to carry out rescue treatment according to the principle of "nearest and relatively concentrated".
Under the guidance of a doctor, vomiting is conducive to the discharge of poisons.
Timely sent to the superior hospital to properly handle patients and solve related problems in time.
2, immediately report to the central school, regional school student poisoning, poisoning time, main symptoms of poisoning, the number of students, etc. If it is suspected to be related to poisoning, it should also be reported to the local public security department.
3. After the food poisoning accident, schools should pay attention to maintaining school stability. Food poisoning should be confirmed by disease prevention and control institutions and health supervision departments. It is necessary to strictly control the channels of news release, disclose information in a timely and accurate manner, truthfully report to superiors, and shall not conceal or make false reports.
Some rumors should also be clarified in time to avoid unnecessary panic among teachers, students and parents.
At the same time, it is necessary to appease the poisoned students, stabilize their emotions, communicate with parents, and maintain the normal teaching order of the school.
4. Protect the site, take good care of the food supplied to students and keep the original production state.
Put it in the cold box (cabinet) and give it to the investigators. It is forbidden to continue eating and destroy without authorization.
Recover the poisoned or suspected poisoned food that has been sold.
Control the tools, containers and places that may be poisoned for making and keeping suspicious food.
5. After the health department professionals arrive, cooperate with the professionals to collect the vomit, excrement and gastric lavage of suspicious food and poisoned students.
At the same time, the poisoning situation was introduced and the field epidemiological investigation was carried out.
Temporarily seal the remaining food.
After the on-site investigation, carry out on-site disinfection and cleaning according to the requirements of health professionals.
6, assist the health department to do a good job of investigation and logistics.
(4) Precautions
(1) Stabilize teachers' and students' emotions to avoid unnecessary confusion.
(2) After the accident, we should pay attention to maintaining the normal study order and work order, and organize personnel to do ideological work for food poisoning personnel.
(3) When teachers and students are found to have similar symptoms of suspected food poisoning, they should be sent to the hospital quickly for treatment.
(4) report to the schools and health departments in the area quickly.
5] Do a good job of sampling the food eaten for inspection by the health department. If it is caused by off-campus food, we should also actively cooperate with relevant departments to take samples immediately.
[6] Quickly check the list of teachers and students who eat toxic food and check their physical condition.
Once actively cooperate with the higher authorities to do a good job in diagnosis, treatment, investigation and accident handling.
(five) the specific emergency according to the school food safety accident emergency plan.
Chapter II: Implementation Plan of School Nutrition Meal Pilot Project In order to further implement the spirit of the document of the state, province, city and county on implementing the nutrition improvement plan for rural compulsory education students, according to the requirements of the nutrition meal pilot project in Zhenlai County and combined with the reality of our school, this implementation plan is formulated as follows:
I. Implementation objectives and tasks
(1) target
Careful organization, careful arrangement and careful deployment will make nutritious meals scientific, standardized and reasonable.
(2) Task
1, scientifically provide nutritious meals.
According to the students' growth and development, eating habits, nutritional status and needs, the weekly nutritional dinner recipes are scientifically and reasonably formulated, and nutritional supplements are provided for students by providing breakfast.
2. Improve dining conditions in an all-round way.
Based on the principle of "frugality, safety, hygiene and practicality", we should make rational use of canteens to further optimize the dining environment for students and ensure that students eat "safely, healthily and nutritionally".
3. Actively carry out nutrition education.
Give full play to the role of the "Dietary Committee", actively implement the guidance services in nutrition catering and scientific catering, popularize nutrition science knowledge to students, parents, teachers and catering personnel, and correctly guide them to form scientific nutrition concepts and good health conditions.
Eating habits.
II. Principles and scope of implementation
(1) principle
1, school discipline, collaborative promotion.
As a pilot implementation unit, our school should coordinate the guidance, inspection and supervision of the county nutrition office to ensure the orderly implementation of the pilot work.
2, according to local conditions, pioneering and innovative.
Combined with local natural conditions, economic level, dietary characteristics, customs and habits, we constantly innovated the working mechanism and steadily promoted it, accumulating experience for comprehensively promoting the work of nutritious meals.
3, safety and health, to ensure quality.
Adhere to "safety and hygiene" as the primary condition, strictly control the pass, resolutely prevent major accidents, and ensure food safety and student health.
(ii) Scope
Students at school don't spend money, and the state subsidizes meals according to the standard of 3.80 yuan per student every day.
Every Monday to Friday, all students go to the canteen for breakfast, and meals are provided by the canteen on weekends and holidays.
1, content
The school serves meals in the canteen and provides breakfast service for students.
Formulating diet recipes, ensuring reasonable collocation and balanced nutrition, and ensuring nutrition and quality.
2. Safeguard measures
(1) Implement responsibilities to ensure food safety.
Establish and improve the food safety guarantee mechanism and the post responsibility system of food safety accident emergency plan, and clarify the emergency measures in emergencies.
(2) Standardize procedures and strictly manage funds.
Strictly implement raw material procurement and food distribution.
Manage procedures to ensure quality and safety.
Strictly implement the financial system, establish separate accounts for funds and complete account books to ensure the standardized operation of all work.
(3) Strengthen management and improve funding policies.
According to the requirements of the county, strengthen the leadership of the canteen work, implement the principal responsibility system, determine a school-level leader in charge, and equip 1 part-time canteen administrator.
Establish a promotion plan, and the real-name registration system knows all about the management system and student files, and dynamically manage the basic information such as the number of aided students and subsidy standards to ensure that the information of aided students is true and reliable.
(4) Extensive publicity and active nutrition education.
Formulate practical education programs and adopt various forms and methods to publicize this policy of benefiting the people to the society.
At the same time, listen to the opinions and suggestions of all sectors of society, improve the work in time, and conscientiously sum up.
Fourth, organize the implementation.
1, canteen construction and management.
With the supply of food varieties and quantities of food raw materials processing and food cooking, storage and other places.
2. Equipment or facilities for disinfection, changing clothes, washing hands, lighting, ventilation, refrigeration, dust prevention, fly prevention, rat prevention, insect prevention, washing, wastewater treatment and garbage and waste storage.
3, establish and improve the safety management system, equipped with part-time food safety administrator.
4, strengthen the health management of employees, employees must carry out health examination, and obtain a valid health certificate before taking up their posts.
At the same time, regularly participate in food safety training organized by relevant departments and units to enhance food safety awareness and improve food safety operation skills.
Adhere to the daily morning check-up system, and those who find diseases that hinder food safety, such as fever, diarrhea and skin wound infection, will leave their posts immediately and can be re-employed after being cured.
Employees must dress neatly, wash their hands with soap and running water before work, after handling food raw materials and after defecation, wash their hands and disinfect before direct contact with imported food, wear clean work clothes and work caps, and put their hair in the work caps. They are not allowed to grow long nails, apply nail polish or wear rings to process food.
5. Food procurement.
Purchase from food production units and wholesale markets. Strict implementation of the Regulations on the Management of Purchase Vouchers and Tickets for Catering Service Foods shall check, obtain and keep relevant certificates, product certificates, purchase lists and other certificates.
6. Food storage.
Set up special cabinet storage and fresh-keeping equipment to realize classification, shelving and labeling to prevent cross-contamination.
7. Food samples.
Samples should be kept for each meal of finished food, which should be cleaned and disinfected according to the variety and placed in a sealed special window. Sample retention time is 48 hours, sample retention amount 100g, sample retention time, sample retention personnel and auditors.
8, tableware cleaning and disinfection, and stored in special cleaning facilities, using thermal method for disinfection.
9. In the process of feeding, it is necessary to accurately grasp the total number and number of students who eat every day, implement the schedule set by the school, and eat on time.
10. Strictly implement the principal's meal-accompanying system, arrange the meal-accompanying schedule, eat a pot of rice with students, take good care of the meal-accompanying expenses, and do not occupy the subsidy funds of the student nutrition improvement plan. The collection of accommodation fees and raw meal fees cannot be changed because of the implementation of breakfast. Breakfast funds should be arranged in other meals to improve the dining standard.
Verb (abbreviation for verb) organizes leadership.
In order to ensure the orderly development of the pilot work, a work leading group was established with the following personnel:
Team leader: Liu Da (principal and party branch secretary), deputy team leader: Chi Xiaobo (vice president).
Zhang Guojun (Vice President)
Wu (Vice President)
Lian Hongxiang (Deputy Secretary)
Member: Lin Changgui (General Affairs Officer)
Zhang Wei (class teacher)
Miss Zhang (class teacher)
Bai Junfeng (class teacher)
Ji Yongxin (class teacher)
Chen Ping (Plan)
Jianping high school
20XX March 1