The risk of students' collective dining is mainly food poisoning, and the most common causes of food poisoning are bacterial food poisoning and food poisoning caused by food spoilage, food itself being toxic and harmful, and food being polluted by toxic and harmful substances. Therefore. The task of health supervision and management in school canteens is mainly to prevent food poisoning accidents caused by various factors, so how to ensure the food safety in campus canteens?

1, general restaurants, restaurants, students' ability to identify whether food is safe is weak. Once food poisoning happens, the impact is also great. Therefore, school leaders and canteen hygiene management personnel should improve food hygiene awareness. Put students' health and food safety in the first place, strictly implement the Food Hygiene Law and the Hygiene Management System of Catering Industry, increase investment in sanitary facilities in student canteens, and improve the sanitary conditions of canteens and students' collective dining. Ensure the hygiene and safety of students' diet.

2. The procurement and storage of food raw materials is the key control point. The purchase of raw and auxiliary materials in catering units is the first step to ensure food hygiene and safety. Therefore, the school canteen must strictly establish a grading inspection and acceptance system when purchasing food raw materials. Purchasing personnel must be familiar with the varieties of food raw materials used by their own units and relevant hygiene standards, understand the possible hygiene problems of various raw materials, ask the suppliers for the required product inspection certificates, check the hygiene licenses and other relevant documents, master the necessary sensory inspection methods, order by sales, and first in first out. The purchased food raw materials should be classified, shelved, stored off the ground and off the wall. And assign special personnel to manage it. Clean and check it regularly.

3. Pollution-free food processing is the key control point. When food is roughly processed, the knives, anvil, case, basin and pond used for meat, poultry and aquatic food should be separated from those used for vegetables. Vegetables should strictly implement the principle of "one washing, two soaking, three cutting and four frying". In addition, it is also necessary to prevent cross-contamination between cooked food and raw food, direct edible food and food to be processed. From the point of view of food hygiene, heating is a disinfection and sterilization of food. Heating should be thorough when cooking food. It is forbidden to purchase cooked food, cold dishes, braised products and other foods that are directly imported and easily contaminated. Self-made cold dishes must meet the processing conditions of "five specialties", and the food before cutting and splicing should be guaranteed not to be polluted, and the pollution should be prevented during cutting and splicing. Cold dishes should be eaten immediately after processing.

4. Cleaning and disinfection of food tools and containers is the key control point. It is necessary to establish and improve the sanitary system for tableware cleaning and disinfection, and equip special personnel to disinfect tableware and food tools and containers. During disinfection, it should be washed first and then disinfected. And meet the hygiene requirements to prevent going through the motions. In particular, tools such as knives, anvils, rags and desks in the cooked food room should be cleaned and disinfected in time to prevent bacteria from breeding. In addition, employees' hands should be cleaned and disinfected frequently to prevent bacteria from being brought into food.