#planning# Introduction Children in school age are in a period of physical growth and must have enough nutrition to meet their growth needs. The following is a compiled implementation plan for student nutritional meals, welcome to read!

Article 1 Implementation Plan for Nutritious Meals for Students

The nutritional and health status of adolescents is related to personal growth and all-round development, as well as to the future of the country and national prosperity. The implementation of the nutrition improvement plan for rural compulsory education students is a concrete manifestation of the party and the government's insistence on putting people first and governing for the people. It aims to improve the dietary nutrition of our school students, enhance their physical fitness, promote the healthy growth of teenagers, and improve the overall quality of the nation. In accordance with the spirit and requirements of superiors, our school will implement a nutritional improvement plan for rural compulsory education students from this period. In order to ensure the smooth implementation of the "Student Nutritious Lunch Improvement Plan" and implement the party and state's policies to benefit the people, this implementation plan is specially formulated.

1. Guiding ideology

Guided by the Scientific Outlook on Development, fully implement the Party’s education policy, make every effort to ensure the nutritional level of rural middle school students, and comprehensively promote quality education in order to promote the healthy growth of young students. Education, strive to improve the quality of education and teaching, and strive to provide national education that satisfies the people.

2. Basic Principles

(1) Adhere to the principle that the principal’s office takes the lead, the general affairs office is responsible, the head teacher implements, and the entire school staff implements.

(2) Adhere to the principles of unified deployment, standardized management, strict control, and quality assurance.

(3) Adhere to the principles of safety, nutrition, low price and convenience.

3. Implementation Scope and Method

Implement the nutritional improvement plan for rural compulsory education students in all students in the school, and provide a bottle of milk and an egg to school students during recess ( Provide free lunch to all students when conditions permit). The class teacher will organize the living committee members to go to the designated location (teacher in charge xxx) to collect them every day.

IV. Leadership Organization

1. List of Student Nutrition Improvement Plan Leadership Group

Team Leader: xxx

Deputy Team Leader: xxx

Team members: Each class teacher, logistics and cook are members.

2. The leading group has an office.

Comrade Shi Jifu, the vice president of the school party, is responsible for daily work.

5. Subsidy standards and funding sources

The standard for distributing nutritious meals is x yuan per person per day, and the school time for the whole year is calculated as xxx days, totaling xxx yuan per student per year. Standards are adjusted based on policy changes.

The funds required to provide nutritious lunches are allocated from the national finance. The school implementation time starts from the beginning of the school year until the county's unified distribution after the county education bureau calls for bids.

6. Work procedures and management requirements

(1) Approval of the number of subsidy students: Each school will allocate nutritious breakfast students at the beginning of each semester to establish a comprehensive student information register based on real-name system and submit it to the school general affairs It will be reviewed and summarized by the office, and then reported to the county education bureau for review, review, approval and filing, which will serve as the main basis for issuing subsidy funds, delivering and distributing food, and supervising and inspecting the school.

(2) Fund management and use: After the subsidy funds are allocated to each school each semester, they will be supervised by the school committee, managed and disbursed by the general affairs office, and the school will conduct actual settlements with suppliers on a regular basis. Special funds for nutritious meals can only be used to pay for the purchase of nutritious meals for children in school. Special management, special accounting, and special funds are implemented.

(3) Determine the supply plan: Nutritious lunch foods (milk, eggs and other foods for students) are led by the principal’s office, and the general affairs office is responsible for implementation. Determine at least two manufacturers or individual suppliers for procurement. Individual food procurement suppliers must have health certificates, hygiene licenses, etc., sign a contract every semester, and submit the supplier list to the relevant department for filing. Suppliers should distribute nutritious lunch foods to schools in a timely manner according to the contract. Milk and eggs for students are delivered at least twice a week. The food must be within the shelf life. If the time limit is exceeded, the school has the right to reject it.

The school is responsible for the processing of eggs and other cooked foods, assigns dedicated personnel to store and distribute nutritious breakfast foods, and performs statistical work on the day.

VII. Division of responsibilities

1. The school general affairs office is responsible for formulating the implementation plans and methods of the school's "plan", and actively explores a meal supply model suitable for the school based on the actual situation of the school, and improves management system, and do a good job in daily management and other basic tasks. During the implementation of the "Plan", the "Emergency Plan" will be improved, the nutrition and health status of students will be tracked and monitored, and health knowledge training for employees will be carried out.

2. Establish and improve special financial personnel to ensure that funds are needed and earmarked.

3. The head teacher of each class is responsible for comprehensive supervision of the distribution of nutritious lunch foods to students and the safety of students' meals, keeping records of students' meals in their class, and regularly carrying out class food safety education and management.

4. Canteen managers are responsible for the daily supervision of school food hygiene and make corresponding records as required.

5. Purchasing personnel should supervise the supply of food to students and strictly prohibit substandard food from entering the campus.

6. The school general affairs office is responsible for the special management and use of "plan" funds.

7. Establish a reporting box, accept social supervision, solicit opinions from community parents and school students, improve plans, and do various publicity work to the society.

8. Other school employees are responsible for the related work of the "Plan" within their respective scope of responsibilities.

9. In accordance with the contract requirements, the supplier is responsible for supplying qualified food, establishing a scientific distribution system, identifying dedicated personnel, and regularly delivering nutritious meals to the school on time.

8. Safeguard measures

(1) Formulate and improve supporting policies. According to the Education Bureau's "Plan" implementation plan and combined with their respective realities, specific implementation methods will be formulated to standardize operating behaviors, improve management levels, and ensure the smooth implementation of the "Plan".

(2) Strengthen the management of boarding students. We will further manage the campus life of boarding students and improve student accommodation, dining, toileting, bathing and other logistical facilities.

(3) Strengthen regulatory inspections. Strengthen supervision and inspection on the quality, hygiene and safety of nutritious lunch foods, management and use of special funds, food distribution and distribution, etc., establish and improve the accountability system, set up supervision and reporting hotlines, and accept supervision from students, parents and society. It is necessary to always prevent the distribution of food that does not meet hygienic standards to schools and cause poisoning incidents or other food-borne diseases, and resolutely put an end to incidents such as lax quality control, poor storage, and irregular processing of food entering schools, so as to keep the alarm bells ringing. .

(4) Strengthen publicity and education work. Attach great importance to the publicity work for the implementation of the "Plan", make extensive use of various media, and adopt various effective forms to vigorously publicize the significance of the implementation of the "Plan", so that the people-benefiting policies of the party and the government are well-known and deeply rooted in the hearts of the people. Relying on the "nutritious lunch improvement" "Plan" is implemented to strengthen food safety and health publicity and education to encourage students to develop safe, hygienic and healthy living habits.

Part 2 Implementation Plan for Nutritious Meals for Students

Adhere to the Scientific Outlook on Development as a guide, conscientiously organize and implement the "Nutritional Improvement Plan" for rural compulsory education students, and effectively provide students with nutritious meals. Improve the nutritional status of rural compulsory education students, improve the health level of rural students, promote the healthy growth of rural compulsory education students, and continuously promote the balanced, scientific and harmonious development of education.

1. Objectives and tasks

Implement the "Nutritional Improvement Plan" for rural students, further establish and improve the student nutrition guarantee mechanism, effectively improve the nutritional status of students, and promote the healthy growth of students.

II. Basic Principles

In accordance with the basic model of "government leadership, multi-party participation, department management, and school implementation", we adhere to the working principle of "safety first, adapt measures to local conditions, and highlight key points" and the basic requirements of "economy, nutrition, health and convenience" are steadily implemented.

3. Implementation content

(1) Implementation scope and standards

Our school’s “Nutrition Improvement Plan” was officially implemented on x, month x, 20xx. The implementation targets are students from grades one to four in our school, and ***xxx people in the whole school. Among them, there are xxx people in the first grade, xxx people in the second grade, xxx people in the third grade, and xx people in the fourth grade. The subsidy standard is x yuan per student per day (calculated based on the student's xxx days in school throughout the year); the subsidy is distributed by the school in the form of food for students to eat.

(2) Form and content of meals

Our school provides students with eggs, bread, milk and other foods in the form of nutritious meals during recess. The content is a carton of milk and an egg or a carton of milk and two pieces of bread.

(3) Meal supply mode and time

All food in our school is delivered to the school by Yimin Food Co., Ltd., a supplier tendered by the District Education Bureau, and the school is responsible for managing the meal distribution. (The eggs are delivered to schools by nutritious meal companies, and are entrusted to schools to cook them and serve them as meals). Nutritious meals are packed in advance by special administrators, and each class teacher is responsible for collecting and distributing them. Our school's "Nutrition Improvement Plan" was implemented on x, x, 20xx, and the school's unified meal distribution time is from Monday to Friday.

IV. Main work and related requirements

Operation process of "Nutrition Improvement Plan":

1. Handover of nutritious meals. The school should develop a clear inspection and acceptance system. The nutrition meal supervisor will inspect and receive the food according to the inspection and acceptance system. After confirming that it is correct, he will stamp and sign on the "Food Handover Record Sheet" and keep it. When schools receive physical objects, they must conduct random inspections.

2. Storage of nutritious meals. Schools should be equipped with special storage equipment to ensure that the storage environment is safe and up to standard, and to provide guarantee for the safe storage of food. Formulate a clear safe storage system, require the nutritious meal managers to store food according to the safe storage system, and keep samples and keep them as required. Please fill in the "Nutritional Meal Receiving and Distribution Registration Form" truthfully every time you leave the warehouse.

3. Processing of nutritious meals. The school cafeteria chef is responsible for processing and heating eggs, etc., and keeping processing records as required. Before processing eggs, etc., the surface of eggs must be washed; after cooking, they must be eaten within 2 hours, and students must not be allowed to eat them every other meal or the next day. In addition, the school must provide disinfection facilities and equipment, and require school cafeteria chefs to disinfect the tools used before and after each processing as required. Unsterilized tools are not allowed to be used.

4. Distribution of nutritious meals. The school's nutritional meal coordinator will prepare meals before 9:00 every morning based on the class size and the day's meal recipes. The class teacher is responsible for receiving nutritious meals for his class and distributing them. When receiving nutritious meal food, you must check the production date and shelf life of the food again, and do a good job in registration and observation of food distribution. Before distributing food, the class teacher should organize morning inspections of students, inquire about their health status, investigate students who have allergies to eggs, milk, etc., and make a register one by one. Students who are allergic to eggs and milk are not allowed to eat eggs and milk, and the catering company will replace them with nutritious foods of equal value.

5. Eating nutritious meals. The head teacher is responsible for the organization and management of students' meals, supervises the entire meal process, implements regular, fixed-point, collective meals and supervises meals to prevent students from leaving meals or abandoning meals. Before meals, the class teacher must supervise students to wash their hands thoroughly with running water; after meals, the class teacher is responsible for collecting post-meal waste and delivering it to the school for unified disposal.