Food hygiene and safety in schools is a major concern of the current society. The frequent occurrence of food poisoning accidents in schools makes the student canteen a high incidence area of food poisoning that can not be ignored. The following is what I organized, I hope you like it!

First, how to prevent the occurrence of school food poisoning accidents

The key to prevent food poisoning is that the food itself is non-toxic, the storage method is proper, the processing method is correct, and the treatment process is pollution-free.

1, easy to purchase.

* * *1* * do not purchase spoiled food such as spoiled oil, mildew, moth-eaten, unclean food, and do not purchase meat and its products that have not been inspected by veterinary hygiene or are unqualified.

***2*** Do not purchase foods with unknown sources, unclear food labels, expired shelf life and other foods that do not meet food hygiene standards and requirements.

* * * 3 * * Implement the system of purchasing food raw materials and receiving goods, and establish a ledger.

2. Good storage.

* * *1* * Pay attention to food storage hygiene to prevent animals such as dust, insects and rats and other unclean things from polluting food.

* * * 2 * * It is strictly forbidden to store toxic and harmful articles and personal belongings in food storage places. Toxic chemicals such as rodenticide and pesticides should be clearly marked, stored in special places and locked. Strengthen the storage of nitrite to avoid eating salt or alkaline noodles by mistake.

***3*** Establish strict canteen safety measures. Non-canteen staff are strictly forbidden to enter the food processing operation room and food raw material storage room of the school canteen at will. Kitchen, food processing room and warehouse should be locked to prevent poisoning.

* * * 4 * * Store food below 5℃, and store it raw and cooked separately.

3, good processing

*** 1*** Vegetables should be soaked in food cleaning agent * * * detergent * * for 30 minutes before processing, and then washed repeatedly with clear water; Generally, it should be washed three times, and the warm water effect is better; Soak before cooking 1 min. Fruit should be peeled, washed and eaten.

***2*** Processed food must be cooked and thoroughly cooked, and the central temperature of large pieces of food that need to be cooked and processed shall not be lower than 70℃.

* * * 3 * * Foods are generally kept for no more than 2 hours after cooking and before selling. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60℃ or lower than 10℃.

***4*** Tools and containers for processing food should be cooked separately. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials.

***5*** The remaining food must be refrigerated for no more than 24 hours. Be sure to heat it thoroughly at high temperature before eating.

***6*** When cooking green beans, first put the green beans in boiling water and cook for 10 minutes or more before frying.

***7*** Don't eat potatoes with too many buds and dark green skin; Potatoes with few buds should thoroughly dig out the bud eyes and peel off part of the skin around the bud eyes. This kind of potato is not suitable for frying. It should be boiled, stewed and braised. Adding vinegar to cooking can accelerate the destruction of toxic substances.

* * * 8 * * Don't drink soybean milk until it is cooked thoroughly. Remove the upwelling foam when cooking raw soybean milk, and then simmer for about 5 minutes. It should be noted that when soybean milk is heated to 80℃, there will be many bubbles floating up, resulting in a false "boiling" phenomenon.

4, do a good job in the canteen and drinking water facilities health management.

*** 1*** The canteen must have a valid hygiene license.

***2*** Canteen should establish a health management system, equipped with full-time * * * and * * food hygiene management personnel. Food processing and business premises shall be kept clean.

* * * 3 * * Samples of the supplied finished food should be kept at every meal. Food samples should be stored in special sealed containers after cleaning and disinfection according to varieties. Samples of not less than 250g should be taken from each cold dish for each meal and kept in the refrigerator for more than 24 hours for inspection.

* * * 4 * * Dining halls shall conform to the operating specifications and hygiene requirements formulated by the state, and strictly clean and disinfect commonly used tableware, containers and utensils: Step 1, wash away food residues with hot water * * * The water temperature is 50℃ ~ 60℃ * *; The second step is warm water cleaning to remove residual grease. The water temperature is about 30℃. The third step is disinfection, which can kill pathogenic microorganisms such as germs and viruses left on tableware by physical or chemical methods; The fourth step is water washing, that is, using clean and hygienic water to wash off the residual drugs on the tableware; The fifth step is cleaning, that is, the tableware, containers and utensils after cleaning and disinfection are moved into the cleaning facilities for later use to prevent further pollution.

***5*** School-owned water source * * * Water supply facilities such as water towers, reservoirs and wells built to solve school water use * * * must have hygiene licenses, and regularly invite disease prevention and control departments to conduct water quality testing.

***6*** The school should establish a sanitation management system for self-provided water sources, including a regular cleaning system for secondary water supply facilities such as water towers and reservoirs, and arrange full-time * * * or * * * personnel to be responsible for the management. Water management personnel must have a physical examination once a year, and those who pass the physical examination can take up their posts.

* * * 7 * * The school-owned water source must be more than 30 meters away from pollution sources such as toilets and garbage dumps. The environment around the water source must be kept clean and hygienic.

5, do a good job of canteen staff management.

*** 1*** Schools must organize canteen employees to have health checks every year. Anyone suffering from digestive tract diseases such as dysentery, typhoid fever and viral hepatitis, including pathogen carriers, active tuberculosis, suppurative or exudative facial diseases and other diseases that hinder food hygiene, shall not engage in direct food contact.

***2*** The canteen management personnel conduct morning inspection on the canteen staff every day. When they find that employees in the canteen have diseases that hinder food hygiene, such as cough, diarrhea, fever, vomiting, etc., they should be asked to leave their jobs immediately, and they can only resume their jobs after finding out the reasons, eliminating the diseases that hinder food hygiene or curing them.

* * * 3 * * The canteen management personnel shall guide and supervise the daily hygienic operation behavior of the canteen employees, who shall: wash their hands with soap and flowing clean water before work, after handling food raw materials and after defecation; Wash your hands and disinfect before touching direct food; Wear clean work clothes and hats, and put your hair inside the hat; Don't leave long nails, apply nail polish or wear a ring to process food; Smoking is not allowed in food processing and sales places.

6. Publicize and educate students about food hygiene and safety knowledge.

Schools should publicize and educate students about food hygiene and safety knowledge every year, improve students' awareness of food hygiene and safety and self-protection ability, and prevent food poisoning incidents caused by eating unclean food or eating toxic and harmful substances by mistake.

Second, the ten golden principles to prevent food poisoning

1, the ingredients must be handled safely. Food eaten raw must be washed. Other foods, such as milk and meat, must be processed before eating. Buy milk, buy sterilized milk instead of raw milk.

2. Cook the food thoroughly. Many foods are often contaminated by germs, and thorough heating can kill all kinds of germs. Remember that the temperature of all parts of food must reach above 70 degrees Celsius. If the cooked chicken is still raw near the bone, please go back to the pot until it is completely cooked. Frozen meat, fish, etc. It must be completely thawed before cooking.

3. Eat cooked food immediately. When cooked food is cooled to food temperature, microorganisms begin to multiply. The longer the time, the greater the danger. To be on the safe side, please eat the freshly cooked food while it is hot.

4. Store cooked food carefully. Prepare cooked food or keep leftovers in advance. If the storage time is more than 4 hours, be sure to keep these foods in the ground above 60 degrees Celsius or below 10 degrees Celsius, so as to prevent microorganisms from multiplying at a suitable temperature and rapidly multiplying to a pathogenic level.

5. Heat the cooked food thoroughly. Proper cooked food storage can only slow down the growth of living things, but can't kill them. Thorough reheating is the best way to resist microorganisms. Note that all parts of the food must reach at least 70 degrees Celsius.

6. Avoid contact between raw food and cooked food. Cooked food will be contaminated if it comes into contact with raw food. This cross-contamination may occur when cooked food comes into direct contact with raw poultry, meat and fish, or when it comes into contact with unwashed chopping boards, knives, containers, etc. Cross-contamination may lead to the potential danger of microbial reproduction and oral diseases.

7. Wash your hands repeatedly. Hands often carry dangerous pathogens and bring them into food. Therefore, you must wash your hands before cooking or after every interval. After processing raw food such as fish, meat and poultry, it must be processed again before other foods can be processed.

8. The kitchen must be carefully kept clean. Food is easily contaminated. Any food residue and residue may be a breeding ground for microorganisms. Therefore, the surface of any utensils and appliances used for making food must be kept absolutely clean. The dishcloth that comes into contact with kitchen utensils should be changed every day and boiled and disinfected before use. Mops that clean the floor should also be cleaned frequently.

9. Avoid contact with food by cockroaches, mice and other animals. All kinds of insects and animals often carry microorganisms of food-borne diseases. The best way to protect food is to store it in a closed container.

10, with clear water. It is very important to use clean water to make food and drinking water. Boil the water used to add vegetables or make cold drinks in advance. "People also: