2. The caterer is responsible for evaluating the appearance, taste and quality of the food, supervising the environmental sanitation of the canteen and the working conditions of the staff, soliciting the opinions and suggestions of the dining students, and making a record of accompanying meals. The catering record includes date and meal time, visual evaluation of variety name, appearance, taste and catering quality, student feedback, problems found and rectification. The accompanying meal record shall be recorded in detail by the accompanying meal personnel after the current accompanying meal is over.
3 catering staff found food safety hazards, it should be immediately pointed out, and supervise the canteen management personnel and employees timely rectification.
4. Waiters should strictly perform their duties. Those who don't carefully record the accompanying meal records and point out the rectification problems in time should be criticized and educated. Those who can't find or stop the safety problems that endanger the health of students in time, or don't report the symptoms of food poisoning or infection in time, causing adverse consequences, should be seriously investigated for responsibility.
5, kindergarten meal system to implement cost accounting system and self-funded system. The canteen collects the accompanying meal expenses of the accompanying meal personnel according to the accounting of the food expenses every month.
6. The kindergarten canteen must establish a system of accompanying the director to ensure the food safety of the kindergarten.
7. The director should try the meal half an hour before the children eat, and then go to find the children to eat. The head of the garden is responsible for carefully evaluating the appearance, taste and quality of the food eaten during the trial meal, and handling it in time if any abnormality is found; And supervise the environmental sanitation of the canteen, the work of employees, etc. , responsible for soliciting opinions and suggestions from children who eat, and keeping a record of accompanying meals.
8. The director should immediately point out the following situations, and ask the canteen management personnel to rectify and correct them in time: the canteen staff did not wear work clothes and work hats, the female staff wore jewelry, and others did not meet the requirements of employees' professional behavior; Food tastes too light or salty; Other circumstances that should be rectified in time to ensure food safety and hygiene.
9. The supervisor shall immediately stop the following situations: purchasing potatoes, green beans, bean sprouts, frozen foods or foods containing additives; Poor food quality and outstanding feedback from parents; Other situations that endanger children's food safety and hygiene.
10, the director should strictly perform his duties, and give criticism and education to those who do not carefully record the accompanying meal records and point out the rectification problems in time; If the safety problems endangering children's health cannot be found or stopped in time, and obvious symptoms of poisoning or infection are not reported in time, resulting in adverse effects, they shall be reported to the higher authorities for handling.
1 1. If the director is unable to accompany the meal for some reason, he should report to the school leaders in time, and the kindergarten will designate other personnel to accompany the meal before the meal and do a good job.
12, canteen management personnel should listen carefully to the opinions and suggestions of the director, and timely rectify and implement the problems raised.
13, the headmaster of the school accompanied the meal at least once a week, and at the same time strengthened the inspection of the canteen and reported the inspection regularly.
Extended data:
Primary and secondary schools and kindergartens should establish a centralized meal accompanying system, and each meal should be accompanied by the school administrative person in charge. Conditional primary and secondary schools and kindergartens can arrange parents' accompanying meals in a planned way according to parents' voluntary application, make records, and timely understand and study and implement parents' feedback. Vigorously implement the construction of "bright kitchen and bright stove" and conduct visual supervision.
Schools should establish a centralized dining information publicity system to publicize food business licenses, sources of food raw materials, health certificates of employees and other information. Take "Food Safety Publicity Week" and "Canteen Open Day" as an opportunity to invite teachers, students and parents to participate in the management and supervision of food safety and nutrition and health.
When introducing socialized management, parents, students, teaching staff and other personnel should participate in the outsourcing decision-making and bidding process of canteens.
Jiangxi Education Network-Notice on Printing and Distributing the Implementation Measures of School Principals' Accompanying Meal System in Jiangxi Province