In order to better provide employees with a healthy, hygienic and comfortable dining environment, let everyone eat comfortably, rest assured and feel at ease. Guohua Property organized the activity of establishing a healthy canteen in combination with the "find, grasp and promote" activities of Shenhua Company's logistics system.

The specific scheme is implemented as follows:

First, set up a healthy canteen management team, implement the organizational machine guarantee, and carry out the work smoothly.

One is to set up a canteen management team according to the existing staff in the canteen. The supervisor of the canteen is the team leader, the monitor of the canteen is the deputy team leader, and the canteen operators are the team members. The team leader regularly supervises and guides the hygiene, environment, safety and ingredients of the canteen and makes inspection records, and the responsibility is implemented to the people.

Second, it is equipped with food safety administrators, who should check the safety of the stored ingredients every day, and isolate and seal the expired, moldy and deteriorated ingredients and deal with them in time to ensure the hygiene and safety of the ingredients.

Third, canteen operators are required to hold certificates, and the training and study of canteen operators should be strengthened, so that more than 20% of the employees are middle and senior cooking and service technicians, and more than 70% of the employees have professional qualification certificates.

Fourth, carry out publicity on food safety and scientific diet health every quarter.

The fifth is to ensure that the business license, catering service license, food circulation license and other documents are complete and effective. Sixth, organize regular physical examination of canteen operators to ensure that they are not sick and have no infectious diseases.

Second, improve the canteen facilities and equipment to ensure the safe use of equipment in the operation room.

First, the cleaning pool, disinfection pool, washing pool and meat washing pool disinfection equipment are marked, which is clear and reliable.

The second is to clean and maintain the ceiling, exhaust hood, stove and operation desk regularly. Put an end to tiles. wall

Skin and paint fall off.

The third is to seal containers such as garbage and swill. The kitchen waste shall be classified and reduced. Fourth, set up a special secondary dressing room, hand washing facilities, cold meat food window to pass vegetables, install disinfection lights, set up door curtains or curtains in cold meat rooms and set up independent air conditioning.

Fifth, the common utensils, containers and refrigerators for storing food are separated and used raw and cooked. The sign is obvious, and the food for direct entrance is packed with non-toxic and clean materials.

The sixth is to equip canteen operators with personal lockers, washing hands, bathing and disinfection facilities.

Third, standardize the food processing and production process.

First, food processing is required to be raw and cooked, ensuring one washing, two brushing, three disinfection and four washing. Four processes pass.

Second, raw and cooked, raw materials and semi-finished products, food and sundries, drugs and food are stored separately. Third, harmful substances such as dust, flies, rats and cockroaches should be eliminated in the processing and production process.

Fourth, side dishes and dishes should not be mixed. The tool is rust-free, stored in a fixed position and covered with clean cloth. Labels shall be affixed and clearly marked.

The fifth is the public * * * appliances. The tea set and the container for holding the direct entrance are located and stored, and cleaned by physical and chemical methods. Disinfect, clean and store in a closed place.

Sixth, keep the floor, sapphire, doors, windows, tables and chairs in the operation room clean and tidy.

The seventh is to ensure that the food is cooked thoroughly, and the temperature of the food is not lower than 60°C when it is used and measured by a special food thermometer.

Fourth, strengthen the standardization and safety of procurement and storage.

First, sign a food safety responsibility letter with suppliers, establish a food warehousing safety inspection, and the healthy canteen management team is responsible for the acceptance of ingredients.

Second, the supplier must have complete three certificates (health certificate, chemical verification and Hager certificate) for the shopping contract. The invoice is complete.

The third is to classify the raw materials of food into shelves, first in first out, dedicated to special rooms, and separated from the wall to ensure ventilation, dryness and coolness without other pollution.

The fourth is to set up a special person to manage the food storage room, strictly register the food, and the responsibility is to implement it to everyone.

Fifth, the packaging and containers for transporting and loading and unloading food are disinfected and cleaned regularly. When food enters the operation room, the outer packaging should be replaced and repackaged.

Five, increase the prevention and control of environmental pests in canteens.

First, improve the qualified rate of vector control according to national standards, and put an end to the breeding of mosquitoes, flies, cockroaches and rats. Second, do a good job in disinfection and spot check records; Regularly kill vectors and clean and disinfect central air conditioning ventilation pipes.

The third is to regularly maintain the facilities installed in the canteen, such as screen windows, screen doors, door curtains, air curtains, automatic doors and so on. Install rat-proof devices in pipeline facilities. Anti-fly curtain, anti-fly, etc. are in good condition and effective.

Six, the establishment of scientific recipes and nutrition and health intervention for employees.

First, ensure the bottom oil and low salt of food, and set up food nutrients in a prominent position in the canteen.

Second, scientific catering ensures that the variety of meals is more than 25, and health intervention is set for employees with chronic diseases. The main meals are marked with nutritional ingredients and edible suggestions.

The third is to collect and analyze the annual physical examination results of employees in the unit, establish the dining files of healthy people, and treat special people specially.

Fourth, strengthen the publicity of health knowledge, set up special publicity columns and health gardens to guide employees to develop good eating habits and master health knowledge.

Seven, to ensure the safety and hygiene of the dining environment.

First, set up a no smoking sign to stop smoking in restaurants.

The second is to beautify the dining environment, place plants and set up special dining service areas.

The third is to clean and organize the internal and external environment of the canteen regularly. No sanitary corner, no littering and misplacing.

Fourth, the canteen has set up a sink and a bathroom to ensure that the equipment is in good condition and clean.

Fifth, conduct a questionnaire survey on the satisfaction of the canteen to ensure the satisfaction of most employees. Satisfaction is above 80%.

Sixth, everyone should be given a fixed meal quota to save food, control costs and put an end to waste.