As the nine items on the seat, the food safety training content of our canteen has been released. Let's introduce them one by one according to these nine standards. Let everyone know more clearly what safety should include.
1, organizational system construction
Check whether the school canteen food safety responsibility system with the principal as the first responsible person has been established, whether there is a food safety management organization equipped with full-time or part-time canteen food safety management personnel, whether the food safety responsibility system has been implemented, whether the responsibilities of employees in all positions and links have been clarified, whether food safety has been inspected and recorded regularly, whether the access requirements for contracted canteens have been formulated, whether food safety is an important part of the contract, whether supervision and inspection have been effectively strengthened, and whether the contractor has been urged to implement various management systems.
2. License
Check whether there is a catering service license, whether the actual business projects are in line with the scope of the license, and whether there is any problem of exceeding the scope of business;
3. Restaurant environment
Check whether the canteen environment is regularly cleaned and kept in good condition, whether there are protective measures to eliminate harmful insects such as rats, cockroaches and flies and breeding conditions, and whether there are sufficient ventilation and smoke exhaust devices;
4. Health management
Check whether the health management system and health records of employees have been established, whether employees have obtained health certificates, whether the health certificates are within the validity period, and whether the staff engaged in direct food intake have adjusted their posts in time when they suffer from diseases that hinder food safety;
5. Implement the system of claiming certificates and tickets.
Check whether the food and raw materials, food additives and food-related products purchased in the school canteen are qualified, whether the stored food is within the shelf life, whether the storage of raw materials meets the management requirements, whether there are foods and raw materials, food additives and food-related products prohibited by the state or of unknown origin, whether the purchase channels of edible oil, bulk food, disposable lunch boxes and chopsticks meet the requirements, and whether the system of claiming certificates and tickets is strictly implemented;
6, cleaning and disinfection
Check whether the canteen is equipped with effective washing and disinfection facilities, whether the quantity meets the actual needs, whether there are special washing facilities for tableware, whether the disinfection pool is mixed with other pools, whether the disinfection personnel have mastered the basic disinfection knowledge, and whether the tableware disinfection effect meets the relevant requirements;
7. Food processing
Check whether the places and equipment for storing food raw materials are kept clean and whether it is forbidden to store toxic and harmful substances and personal items;
8. Production management
Check whether the tools, equipment and facilities for transporting food raw materials are kept clean, whether suspicious foods such as expired and deteriorated foods are used, whether the raw materials are thoroughly cleaned, whether raw and cooked foods are separated, whether there is cross contamination, whether green beans and soybean milk are cooked, whether the samples are kept according to the regulations, whether there is a sample retention device, whether the sample retention device works normally, and whether the foods stored for more than 2 hours are fully heated before eating.
9, the use of food additives
Check whether the use of food additives meets the relevant standards, whether it meets the requirements of special store procurement, counter storage, special person in charge, special tools, special ledger and so on.