Moreover, food satisfaction surveys should be conducted regularly and adjusted at any time.
The canteen supervision committee will check the recipes regularly.
The canteen is invited for bidding, and the trade unions are all involved.
The Labor Union Living Welfare Committee also conducts spot checks on the environmental sanitation of the canteen from time to time to ensure the healthy diet of employees.
1. Effectively establish the normal management mechanism of the staff canteen. Enterprises should establish the consciousness of the first person responsible for food safety. Seriously implement the system of preventing food poisoning in the staff canteen. In accordance with the principle of "localization", the General Unions of all districts and counties shall strengthen the management of the staff canteens of enterprises and institutions within their respective jurisdictions (including staff canteens, staff canteens, student canteens and staff canteens, the same below). According to the Food Hygiene Law of People's Republic of China (PRC) (People's Republic of China (PRC)) and relevant laws and regulations, as well as the standards of "standardized canteen", "star canteen" and "civilized canteen", guide the staff canteens of enterprises and institutions to do a good job in related management; Organize the staff canteens of enterprises and institutions within the jurisdiction to participate in the activities of creating "standardized canteens", "star canteens" and "civilized canteens", regard food hygiene as the top priority of staff canteen management, and incorporate the work objectives of creating "standardized canteens", "star canteens" and "civilized canteens" into the collective contract.
2. Establish a team of "canteen staff supervisors in enterprises and institutions". Trade union organizations at all levels should organize experienced canteen managers and establish a team of "canteen staff supervisors in enterprises and institutions". According to the Hygienic Standard for Catering Industry and Distribution Units of Collective Dining, the Measures for Hygienic Supervision of Students' Collective Dining and the Measures for Hygienic Management of Shanghai Canteen, the canteen was inspected irregularly. The problems existing in the inspected canteen require rectification; In violation of relevant state laws and regulations, it is necessary to report to the local food and drug supervision department in a timely manner.
3. Strengthen the supervisory role of "democratic management team of trade unions" in canteens. Conditional trade unions should set up a "democratic management group" for unit canteens. The "democratic management team" should examine and approve the qualifications of the main and non-staple food, box lunch (including barrel rice), condiments and consumables suppliers in the staff canteen; In accordance with the provisions of the unit, the canteen financial audit; Regular sampling inspection of food quality, hygiene conditions during food processing, kitchen sanitation and personal hygiene of canteen staff; Put forward the problems existing in the canteen to the administrative department at the same level.
4. Establish a food safety management system to prevent food poisoning.
Supervise the staff canteen to establish and improve the food safety management system, including the unit leadership responsibility system, raw material acceptance, food storage, processing, sample retention, tableware cleaning and disinfection, health management, personnel training and other management systems and requirements, implement the post responsibility system, and make a self-inspection plan, and clarify the inspection time, inspection items and assessment standards.
Check and urge the staff canteen to be equipped with food hygiene administrators according to regulations. Full-time food hygiene administrators should be set up in canteens with a processing and supply area of more than 1.500 square meters, and food hygiene administrators in canteens with a processing and supply area of less than 1.500 square meters can work part-time, but not by the staff in the processing and supply link.
Three, seriously organize the sanitary inspection of the canteens of enterprises and institutions.
In order to further strengthen the management of staff canteens, effectively guarantee the food hygiene of staff and workers, and better safeguard the rights and interests of staff and workers, this year, the US Food and Drug Administration and the Municipal Federation of Trade Unions will jointly conduct a comprehensive inspection of the food hygiene of staff canteens of enterprises and institutions in the city in accordance with the principle of "standardizing operation, improving management level and ensuring food safety".