In order to effectively prevent and control the novel coronavirus epidemic, strengthen the prevention and control management of dining in school canteens, ensure the safety of dining for teachers and students, and ensure the health and safety of teachers and students, this plan is formulated.
First, the food production and distribution process.
Requirements: Wear a mask and bandage all the time.
Second, disinfection management
See the Work Plan for Safety Management of School Canteen during Epidemic Prevention and Control and the Work Plan for Disinfection Prevention and Control of Schools in COVID-19, which require the staff to strictly implement.
Third, the dining staff take the meal process.
In order to effectively prevent and control the epidemic, all students have a catering system, which is uniformly distributed by the staff. The distance between tables is at least 1 m, and the distance between classmates is at least 1 m. Teachers eat in a single row, and the distance between them is at least 1 meter.
Fourth, teachers and students dining safety measures
In order to stop the spread of the epidemic, the school continued to implement closed management according to the requirements of its superiors this semester. Combined with the spirit of the notice from the higher authorities and the actual situation of the school, it is really inconvenient to encourage students to bring their own meals in consideration of traffic safety, given that most students are far from home. Students, after being counted and summarized by the school, take different grades to eat at the wrong time according to the number of diners to ensure the safety of teachers and students.
1. Rearrange the table seats
There are two kinds of existing dining tables: a long square table for six people and a square table for six people, and each table usually has six people.
After rearrangement, the distance between tables should be at least 1m, and the distance between people should be at least1m. The dining room can be divided into two groups, the first floor and the second floor, to solve the problem of dining for teachers and students.
2. Wrong time dining system
Meal time is tentatively divided into two groups. The specific dining area and dining time allocation should be arranged according to the number of students who sign up for dinner after the start of school. Teachers have the same meal time as students at all levels.
In order to effectively prevent and control the novel coronavirus epidemic, strengthen the prevention and control management of school canteens, meet the dining needs of teachers and students, and ensure the health and safety of teachers and students, this plan is formulated.
First, staff health screening and management.
1, the school should arrange a special person to comprehensively check the holiday itinerary, physical health, residence, contact history and other information of canteen staff and their families, and establish a ledger; Especially those who return to Xi from Hubei or key epidemic areas, do a good job in registration.
2, do a good job in the relevant canteen staff food safety and epidemic prevention knowledge training.
3, canteen staff should maintain good personal hygiene, often wash their hands and disinfection, wear clean work clothes, do not leave long nails, nail polish, wearing jewelry. Wear personal protective equipment such as masks, work clothes and gloves when operating.
4. Strengthen health monitoring of distribution personnel, hand washing and disinfection, and cleaning and disinfection of distribution facilities. Distribution personnel should wear masks and gloves that meet the requirements when delivering.
Second, the canteen ventilation measures
Restaurants are densely populated areas, so air circulation should be strengthened and outdoor fresh air should be introduced to the maximum extent.
1, reasonably open some external windows, so that the natural ventilation effect of the restaurant is good and the indoor and outdoor air circulation is strengthened.
2, the restaurant specific ventilation measures:
(1) Every afternoon after work, all the windows in the dining area are open and closed.
(2) The operating room and storage room should be ventilated according to actual needs.
(3) Ventilation time: 8: 00 am, 1 1: 00 pm and 14: 00 pm, and the opening time of each stage is 30 minutes.
Third, the restaurant disinfection measures
1, commonly used disinfectants in COVID-19:
Chlorination disinfection: 84 disinfectant, hydrogen peroxide, etc.
High-concentration alcohol: 75% alcohol (flammable, small-scale use).
2, disinfection method:
Spray type: the surface is disinfected by spraying disinfectant with a sprayer, which is suitable for rapid and effective disinfection in a large area.
Wipe-and-drag type: soak cloth or other wipes in disinfectant and wipe the surface of the object for disinfection, which is suitable for disinfection of small areas and surfaces.
3, the restaurant set up personnel to implement disinfection management, and make disinfection records.
IV. Safeguard measures for food procurement and processing
1. Strengthen the supervision of suppliers and clarify the responsibilities and obligations of both parties.
2. Make the control list of raw material procurement. In addition to prohibited raw materials, do not purchase poultry, livestock and seafood from unknown sources, and do not purchase edible wild animals.
3. Improve the raw material acceptance process, strictly control the procurement of food raw materials, and do a good job in obtaining licenses and tickets, incoming goods inspection, ledger registration and warehousing as required.
4. The supplier's raw material transport vehicles are required to have relevant functions of temperature, humidity and separation, and the vehicles and transport containers should be cleaned and disinfected regularly.
5. Select suppliers with legal qualifications (business license, food circulation license or food business license within the validity period).
6. To purchase prepackaged foods, the supplier shall obtain the supply certificate issued by the food safety supervision system of Chang 'an District. If the supplier cannot issue a certificate of supply, it must obtain a food production license, an inspection certificate and a certificate of supply indicating the name, specification, quantity, production batch number, shelf life, supplier name and contact information, purchase date and other contents of the food.
7. Food processing: All aspects of food processing should be operated in strict accordance with standard procedures. Before processing, the air shall be disinfected with ultraviolet lamp for 30 minutes, and the processing utensils, operating table and dishcloth shall be disinfected with disinfectant. Avoid food contamination during operation.
8. When cooking, the food should be thoroughly cooked, and the central temperature of the food should reach above 70℃. Finished products should be stored in sterile containers, and stored separately from raw materials and semi-finished products.
Five, teachers and students dining safety measures
In order to stop the spread of the epidemic, the school continued to implement closed management according to the requirements of the higher authorities this semester, and combined with the actual situation of the school, in principle, different grades were taken to eat at the wrong time to ensure the safety of teachers and students.
1, student dining place
Students eat at the wrong time according to the class, and eat in their own class in the first, second and third grades. The class teacher and the students have dinner together, accompanied by the supervisor.
2. Wrong time dining system
Meal time is tentatively divided into four groups. The first, second and third grades line up in the classroom at noon 1 1: 50; At noon in the fourth grade, 1 1: 50 line up for dinner; Fifth grade 12: 00 line up for dinner; At noon in the sixth grade, 12: 10 teams have meals. Teachers have the same meal time as students at all levels.
3. Preventive measures
(1) The class teacher should remind the students to wash their hands before eating.
(2) Teachers and students must wear masks when eating, that is, take them off at the last minute when sitting down to eat, and wear masks immediately after eating.
(3) Avoid eating face to face and eating together. Students are not allowed to communicate or talk during meals when the meal interval exceeds 1 m, so as to avoid cross infection.
(4) Students wear masks after eating, check whether the desktop is dry, and queue up for bowls, chopsticks, etc. at a distance of one meter. Go to the corresponding recycling bin.
Seven meals for school students in the epidemic stage (3) First, the principle of dining
(1) Box dining system:
1. Meals will be provided in the form of box lunch. The canteen will provide disposable non-reusable tableware, and it is forbidden to reuse tableware.
2. The manufacturing system is divided into lines, from the shift line length to the shift component time period of the canteen. The production general factory arranges the time period according to the line body and shift (including the front-line personnel of the quality department and the material warehouse), which should be completed before 12. Marketing, R&D and functional departments go to the canteen to pick up meals every 10 minutes from 12. (The general manager's office takes the lead and all units cooperate);
3. If you don't swipe your card or pay the meal ticket when you receive the meal, count the list and quantity of the food delivery staff and deduct it from the number of meal supplements or meal coupons in the month;
4. Workers have breakfast and dinner in the dining hall of the new industrial park, and the dining staff are few and not concentrated. The way of eating requires workers to bring their own tableware to eat;
(2) the number of people who reported meals. Each department appoints a special person to report the number of people who eat, and report the number of people who eat lunch the next day before 4 pm every day to prepare for the canteen to purchase food and tableware (Jiang Yue, general manager's office);
(3) eating independently. In order to avoid a dinner party, it is recommended to eat at their respective stations, clean up after meals, and put used tableware in designated places. The general production plant is responsible for the designated storage point of tableware in the workshop, and the functional department is designated by the general manager's office.
Second, the canteen staff requirements (supervised by the general manager's office, catering units responsible)
(a) the following personnel are not allowed to work:
After June 24, 1, 1, go to areas with serious epidemic situation in Hubei;
2.1Contact Hubei personnel after October 24th at 65438+;
3.65438+1passed through Hubei after October 24th;
4. After1October 24th, 65438+ contacted the confirmed cases and suspected patients;
5. Feeling unwell;
6. There is an epidemic in the community.
(2) Do a good job in the propaganda and training of canteen workers, and file the morning inspection records of workers every day. Employees with fever, cold, cough, respiratory infection and other symptoms should stop working immediately and go to medical institutions in time.
(3) All canteen staff should keep wearing masks and gloves during their on-the-job period, and change them in time according to regulations every day.
(4) Consciously avoid close contact with anyone with symptoms of respiratory diseases (such as coughing and sneezing).
(5) Pay attention to personal hygiene. Wash your hands with tap water and soap before preparing food, after eating and defecating, before going to work, after going home, after touching garbage and petting animals, and rub your hands for no less than 15 seconds; Make health records every day.
Three. All aspects of the canteen supervision requirements (general manager's office supervision, catering units responsible)
(1) procurement requirements. It is forbidden to purchase food such as live animals with unknown sources, and do a good job of obtaining evidence and tickets when purchasing. Avoid contact with farmed or wild animals, sick animals or spoiled meat, and avoid contact with stray animals and wastewater from fresh markets.
(2) Operating requirements. Keep the operating room clean and dry. It is forbidden to mix raw food with cooked food to avoid raw meat. Food processing should be fully cooked to ensure that the central temperature of heated food is not lower than 70℃. Wash your hands before handling raw and cooked food; Employees who process cooked food should ensure that they wear masks and gloves correctly; Food processing should be fully cooked to ensure that the central temperature of heated food is not lower than 60℃; Nutritional catering, light and palatable.
(3) Environmental requirements. Tableware and cookware are disinfected before each use, and the floors and stairs of the canteen are disinfected every day. Necessary links such as operating room must be disinfected with alcohol; Disinfect the canteen environment twice a day (once in the morning and once in the afternoon), and disinfect the dining tables and chairs after use; Open the canteen window to keep the air circulating.
(4) material security. Ensure adequate protective materials, such as masks, gloves, hats, thermometers and disinfectants; Ensure the quality of disposable lunch boxes and tableware (provide four-eye transparent lunch boxes and individually packaged chopsticks) and other materials are sufficient.
(5) Keep food samples. Every day before meals, every food should be sampled at least 100g.
(6) supervision and inspection. The general manager's office conducts a canteen inspection every day.
In order to do a good job in the prevention and control of novel coronavirus, strengthen the prevention and control management of school canteens, meet the dining needs of teachers and students, and ensure the health and safety of teachers and students, this scheme is formulated.
First, the ventilation measures of the restaurant The restaurant belongs to a densely populated area, and air circulation should be strengthened to introduce outdoor fresh air to the maximum extent.
1. reasonably open some external windows to make the restaurant have good natural ventilation effect and strengthen indoor and outdoor air circulation;
Specific ventilation measures for restaurants:
1. Every day after graduation, all the windows in the dining area are open and closed;
2. In the rear area, implement window switches according to the actual needs of each storage room;
3. The ventilation time is 6: 00, 12: 30, 17: 00, and the opening time of each stage is 15-25 minutes.
Second, the restaurant disinfection measures
1. Common disinfectants for disinfection in novel coronavirus: 84 disinfectant or high-concentration alcohol: 75% alcohol (flammable, used in a small range).
2. Disinfection method:
Spray type: spray disinfectant with sprayer for surface disinfection, suitable for large area.
Quick and effective disinfection.
Wipe-and-drag type: soak cloth or other wipes in disinfectant and wipe the surface of the object for disinfection, which is suitable for disinfection of small areas and surfaces.
3. For the specific disinfection work, the restaurant 84 disinfectant and alcohol are sprayed three times a day (centralized disinfection after meals), and the operating room of mop method and the storage room of mop method of 84 disinfectant are sprayed twice a day (before breakfast and after graduation), and the doors and windows of the restaurant are sprayed three times a day (before each meal) and the trash can is sprayed twice a day (before and after classes) and at least once a day in other areas.
4. The restaurant set up special personnel to implement disinfection management, and make relevant disinfection records.
5. Other disinfection management: according to national food safety laws and regulations.
In order to stop the spread of the epidemic, combined with the actual situation of the school, teachers and students implemented the "staggered dining system" and "scattered dining system", and at the same time, they reformed the dining seats in the restaurant and added "outdoor dining area" to ensure the safety of teachers and students.
1. Interior seat "conversion":
1. 1 The dining table in the restaurant is a double-sided table for six people. In order to ensure the safety of teachers and students, the measures of increasing the middle distance are implemented in the dining table.
1.2 teachers and students each have a canteen, with a spacing of 1 m.
1.3 Location arrangement: keep the space around each desk and chair above1m.
2. The wrong time dining system:
2. 1 The restaurant prepares meals in advance according to the school meal time to ensure normal meals;
2.2 The wrong dining time is: the original stipulated dining time is 30 minutes earlier and delayed by 1 hour (tentative) to ensure that teachers and students have enough dining time;
3. Increase outdoor "debris collection desk" and service personnel. After the students finish eating, clean the countertop with a rag with disinfectant in time to ensure the safety of the next batch of students.
Four, teachers and students dining program hard requirements:
1. All teachers and students who eat must always wear masks when they don't go into the canteen (eat formally); People who don't wear masks are forbidden to eat in restaurants; Keep a strict distance of 1 m from others.
2. All dining students queue up in shifts and need to go to the hand washing area for scientific hand washing (six-step hand washing).
(3) Take meals:
In the process of taking meals, we are not allowed to get together and talk casually. You should keep the restaurant in good order, and the distance between people in line is not less than 50CM.
(4) Seats:
According to the regulations, "cross-seating" is implemented, and it is forbidden to sit and eat together, and it is forbidden to sit and eat in the position where there is no seat sign.
(5) catering:
Take off the mask when eating, don't talk, clean the table in time after eating, and put on the mask.
(6) Wash your hands scientifically in time after eating, and immediately leave the restaurant from the northwest or north gate of the restaurant. Don't stay in the restaurant.
In order to ensure the dining safety of teachers and students, cut off all sources of infection, and make the epidemic happen in our school, the following dining order scheme is formulated:
I. Work objectives:
Dining in the canteen is carried out in a wrong time system, and classes eat separately to avoid the gathering of dining personnel in the canteen.
Specific measures:
All teachers and students bring their own tableware. When dining by the window, the distance between people should reach 1.5 meters. Put on a mask, and don't make random gestures.
The teacher's lunch is divided by the kitchen and placed on the round table downstairs in the canteen. Teachers can cook their own meals after half past twelve. After dinner, the tableware is cleaned by the teachers themselves and placed in the designated position, and the canteen staff takes it back to the kitchen for cleaning and disinfection.
Students have lunch at different times in each class, starting from 12: 30. The specific time is as follows: Grade 1: 12: 30- 12: 35, Grade 2:12: 45, Grade 3:12: 45-1.
After the students have finished eating, the tableware is cleaned by the students themselves for the first time, and after returning home from school, the parents clean it again. When cleaning, students line up, and the distance between them is 1.5 meters.
Strict disinfection, strengthen the management of kitchen utensils;
Disinfect the kitchen utensils in strict accordance with the "Management Measures for Canteen" and establish a disinfection ledger.
The staff in the canteen have a morning check-up every day, get masks from the school every day, and make records.
After eating every Friday, the canteen is fully disinfected and closed.
Meal sharing plan for students in seven schools in epidemic stage (Chapter VI)
In order to resume school smoothly during the epidemic period, XX Primary School formulated this plan through the spirit of superior documents and the dining system.
(1) dining route and arrangement
1. Dining route: classrooms of each class-stairs of the teaching building-canteen courtyard-entering the student canteen-serving food at the corresponding window-delineating the dining area-washing dishes-stairs of the teaching building return to the classrooms of each class.
2. Meal time
Level 411:40-12: 00
Grade 512:10-12: 20
Grade 6 12: 30- 12: 50
Note: On June 1 day, the sixth grade will start, and meals will still be served after class. After all the fourth and fifth grades arrive at school, they will start serving food at this time.
(2) The requirements and process of peak-to-peak dining.
1. Under the guidance of the class teacher, the whole class goes to the canteen in an orderly way according to the prescribed route, so that students will not leave the class team and make no noise.
2. When students of each class dine in the designated area, the interval between meals should be above 1 meter. Don't communicate and talk less during meals to avoid cross-infection.
1. In order to resume classes smoothly and reduce crowd gathering, students all eat in batches at the wrong time and peak.
2. When students line up at the door before eating, the interval must be 1 m, and they are not allowed to stand together to eat.
3, before meals: a. Develop the habit of washing hands before meals, and wash your hands according to the six-step washing method. B. Students of all grades must eat in strict accordance with the meal time and place stipulated by the school. Teachers shall not delay classes, and shall not advance or postpone meals without special circumstances.
4, when eating: civilized dining. Be orderly, not crowded, not crowded, not chasing and fighting, not booing, and not talking when eating.
5, after entering the door, students should be strictly required not to sit together, must be a single table, do not sit side by side.
6. Students bring their lunch boxes to the canteen window to have meals, and then eat separately, without crowding, getting together or staying in the canteen. Take your own tableware and leave.
In order to do a good job in student meal sharing service during the epidemic prevention and control in 20** years and ensure the safety of teaching staff, this meal sharing scheme is specially formulated according to the work arrangement of the logistics team.
First, where to eat.
* * Campus: No.3 canteen
* * Campus: No.6 canteen
Judging from the current number of students, the school is only temporarily open, and the dining and food delivery services in the third canteen are available.
During the epidemic prevention and control period, please try to reduce the number of meals in class and choose takeaway service.
Second, the meal sharing time
Breakfast is served from 7 to 9 every day.
Lunch is served from 1 1: 00 to 13: 00.
Dinner is served from 16: 30 to 19: 00.
Three. Matters needing attention for students entering the canteen
(a) the implementation of one-way flow, students enter from the east gate of the third canteen and leave from the west gate.
(2) Students should wear masks, wash their hands first and pass the temperature test before entering the canteen.
(3) Line up for meals every 1 m or more according to the guidelines, wear a mask all the time, and take off the mask at the last moment when you sit down to eat.
(4) Obey the entrance management, stagger the peaks by sections and limit the current.
(five) people with fever, cough, fatigue and other symptoms are not allowed to enter, and should immediately record and report to the school prevention and control leading group office.
Fourth, the way of sharing meals.
(1) Breakfast: Go directly to the canteen, swipe your card as needed at the scene, pack up and go back to the dormitory for dinner, or have a table for one person at the designated position on the first, second and third floors of the canteen, and eat at the wrong peak.
(2) Lunch and dinner: The canteen prepares five packages with two prices in advance (prompt at the canteen door according to the market situation), with unified pricing and full payment.
Students can choose the following ways to eat:
Method 1: Order food online.
Pay attention to the official account of logistics group WeChat WeChat, click "Little Meal" on the home page to enter, select the package and pay by WeChat.
Ordering time: Chinese food and dinner ordering procedures must be completed before 9: 30 every morning, which is convenient for preparing ingredients and avoiding waste.
Pick-up location: drop-off cabinets downstairs of each student apartment. Students can take their own meals and go back to the dormitory to eat according to the time when the mobile phone receives the message prompt.
Mode 2: Eat a snack box for dinner.
Go to the fast food window of the canteen, choose the set meal, pay by credit card, leave the canteen with your lunch box and go back to your dormitory to eat, or eat at the designated place on the first, second and third floors.