1. In order to ensure the catering service and food safety in school (kindergarten) canteens, the following opinions are put forward.

2. Hang the catering service license in a conspicuous position, post the food safety commitment letter of catering service, formulate the rules and regulations of the unit to ensure food safety and put them on the wall.

3, improve the food, food raw materials, food additives and food-related products procurement inspection system, do a good job of purchasing records, records, bills preservation period of not less than 2 years.

4. No food and raw materials that are unlabeled, exceed the shelf life and do not meet the canteen safety standards shall be produced and operated.

5. Don't make and process cold meat and cold dishes. Do not make beans (green beans) illegally. No nitrite shall be purchased, stored, processed or used.

6. Places and equipment for storing food raw materials should be kept clean, and foods that have deteriorated or exceeded the shelf life (about to expire) should be inspected and treated regularly. It is forbidden to store toxic and harmful substances and personal belongings. All food ingredients are sorted, shelved, zoned and stored off the ground.

7. Ensure that the tableware used is disinfected, and ensure the disinfection effect, and make records in time.

8. The food production and processing process shall conform to the food safety operation specifications for catering services, and raw materials, semi-finished products and finished products shall be strictly separated. Knives and plates are special, and so are containers. Vegetables, meat and aquatic products are classified to prevent cross-contamination.

9. Improve the facilities for preventing flies, insects and rats, and keep the environment clean.

10, the food sample retention system shall be implemented, and each plate shall be kept with samples 100g, and refrigerated at constant temperature for 48 hours, and records shall be made.

1 1, catering service employees must obtain physical examination and training certificates before they can take up their posts, and establish health management files for employees.

12. Establish a canteen management leading group composed of school leaders, heads of logistics management departments and canteen management personnel to be fully responsible for the management of school canteens. Set up five members: skilled chef, health supervisor, nutrition instructor, quality evaluator and price supervisor.

13. establish the system of accompanying meals for school leaders, keep records of accompanying meals, and find and solve problems and difficulties in canteen management in time.