1. Formulate various canteen management systems, rectify the deficiencies of well-managed schools, and revise, improve and update them year by year in combination with the actual situation of our school. It has successively formulated the canteen hygiene management system, canteen hygiene system, canteen employees' responsibilities, canteen disinfection system, catering sample retention system, goods procurement system, warehouse management system and canteen staff duty system. From managers to employees, from hardware to software, from raw material procurement to sales, there are many rules (laws) to follow, which are effective and easy to supervise and inspect. Standardizing everything anytime and anywhere is an institutionalized and scientific management of school canteens.
2. Safety responsibility is the first responsibility of school work, and the alarm must be sounded. School food hygiene and safety must be supervised and supervised by a special person, and we must always attach great importance to it. No matter the school leaders, managers or employees, they should not treat it lightly, so that the responsibility should be placed on people and guidance and supervision should be strengthened. Conduct a thorough inspection of the canteen every day. If problems are found, let employees rectify them in time. If chopsticks and tableware are not disinfected, the samples are not standardized and the articles are not standardized during the inspection. Managers should point it out in time so that employees can rectify it in time. In this way, there will be fewer and fewer problems in the canteen.
3 strictly control the procurement, storage and collection of certificates (tickets).
The condiments used in the canteen, such as rice, noodles, noodles, clear oil and all kinds of meat, have been checked by the school team members many times to see if they meet the safety and hygiene standards. There are franchised stores that deliver goods to schools (with business licenses and hygiene licenses), and special personnel to check, register and keep them, so as to ensure the safety, hygiene and quality of the purchased goods, and ask the sellers for tickets or certificates, and then put the purchased goods into storage according to the requirements.
4. Strictly control the processing.
Managers should strictly implement food and catering hygiene and safety requirements and canteen management system. Employees are required to select, bleach, wash, rinse, process, prepare and cook raw materials according to procedures. Cooking utensils for processing raw and cooked foods should not be mixed and kept clean and hygienic. The processing and storage of raw and cooked food, finished products and semi-finished products should be separated and clearly marked; Wash vegetarian food in different pools; Food to be processed and food directly imported, raw materials and finished products should be separated. Food must be cooked thoroughly, and it usually takes no more than two and a half hours to sell it to teachers and students to prevent food poisoning.
5. Strictly control disinfection.
All cooking utensils and students' chopsticks should be washed and dried, put into a disinfection cabinet for standard disinfection, boiled in boiling water for half an hour or disinfected with other disinfectants according to the instructions before use to ensure the health of teachers and students.
6. Strictly control health prevention.
(1) canteen operators must go to the county health bureau for physical examination twice a year, and anyone suffering from infectious diseases is not allowed to work in the canteen; Employees should wear neat clothes and work clothes when going to work; Individuals must pay attention to hygiene and develop good hygiene habits.
⑵ The school regularly conducts food safety education and training for canteen managers and employees to improve their food safety awareness and responsibility and ensure food safety for teachers and students.
(3) Strictly keep samples, and register and save them. It is forbidden to sell cold dishes. Students are forbidden to eat wild mushrooms, germinated potatoes, uncooked green beans and leftovers.
(4) Do a good job in "three defenses", and it is strictly forbidden to purchase "three noes" food.
5] Do a good job in the distribution of eggs and milk, especially at the entrance, so that students can pour the milk into transparent cups so as to have a look (if there is floc, it will go bad and cannot be drunk); The second smell: if there is an odor, you can't drink it; The third taste: If the milk tastes wrong, don't drink it. or vice versa, Dallas to the auditorium In this way, the project of benefiting the people of the party and the country can be done well, which is more conducive to the healthy development of students' body and mind.
[6] The school has made an effective plan to prevent food poisoning.
In short, safety is very important, and catering safety is the top priority. We should always pay attention to students' food safety and never forget to educate students on food safety. Only in this way can we ensure the normal work of the school and reassure students and parents. Let's join hands to create a safe and harmonious learning and living environment for students! Only in this way can we achieve the goal of the management of teachers' and students' canteens, that is, to adhere to the public welfare rather than profit-making, to provide high-quality catering services for teachers and students, to ensure the safety and hygiene of food, and to ensure the physical and mental health of teachers and students.