All catering employees once again study the relevant regulations on food safety and hygiene management in canteens, and emphasize the following points: First, ensure good health. Employees should have regular physical examinations as required. Second, do a good job in purchasing. Don't buy three no products. When buying food, be sure to see the production date and shelf life clearly to ensure food safety. Third, control the processing. Employees should dress in accordance with the regulations and conduct morning inspection every day. Fourth, environmental sanitation. Clean the restaurant after dinner and wash it once a day. Fifth, avoid high-risk components. The canteen shall not process high-risk ingredients such as green beans, fresh daylily, wild mushrooms and sprouted potatoes. Six, food samples. The canteen should keep samples of each food and finished product processed and produced at each meal. The sample retention of each variety shall not be less than 125g. Food samples must be kept in special counters for more than 48 hours. Seven, fire safety. Check the fire-fighting facilities by special personnel every day to ensure that they can be used normally. Make sure the fire escape is unblocked. If potential safety hazards are found, they should be rectified in time and reported truthfully. I believe you all had this experience when you were at school. You ate bugs, steel balls and other messy things in the school canteen. This makes many students feel that the food in the school cafeteria is not clean, and if they eat these unclean things for a long time, some students with bad stomachs will definitely get sick.

School catering mainly faces students, teachers, teaching staff, family members, migrant temporary workers and so on. It should be safe, hygienic and nutritious. And illegal additives that cannot be added to food: waste edible oil, industrial mineral oil, industrial gelatin, industrial alcohol, dichlorvos, hair water and all other toxic substances.

Should the school canteen keep the floor, countertops and tableware clean? Every day after work, the ground, gutter and countertops should be cleaned in time, leaving no dead ends. All used tools, containers or machinery should be cleaned up in time and put in order after use. At the same time, take a bath and get a haircut; Wash clothes and bedding frequently; Change your work clothes frequently. Dust-proof, fly-proof, raw materials should be classified. The refrigerator should be kept clean and defrosted regularly. Be careful not to fill the refrigerator too full and leave a gap, otherwise it will affect the refrigeration effect. Finished products and food raw materials cannot be put in the same refrigerator. ?

Many schools have food safety hazards. There are hundreds of students and teachers at every meal. It is impossible to say that every dish is clean. For such a large food demand, aunts sometimes have places that they can't take care of. Not only has the first-class food safety inspection passed steadily, but the clean and tidy operation desk can also attract more students to eat. ?