I. Interpretation of "Measures for the Administration of Off-campus Catering in Primary and Secondary Schools in Tianjin"
1. clarified the issues such as opt-out, daily management, supervision and co-governance, assessment and accountability of off-campus catering enterprises, further clarified the responsibilities and obligations, clarified the bidding and procurement procedures, and strengthened the supervision and accountability of parents and society.
2. Clearly adhere to the principle of voluntary ordering for off-campus catering, and no school or individual may force students and parents to order food. Schools that use off-campus catering enterprises should strictly abide by the selection and determination procedures, that is, the first step is to determine off-campus catering enterprises in the region through public bidding and procurement; Step 2, select a catering enterprise working group composed of schools, family members and parents' representatives, and select at least three alternative catering enterprises from the admitted catering enterprises; In the third step, the parents of our students voted to select the catering enterprises that ultimately serve our school, and selected the final meal label from the alternative catering enterprises.
3. It is stipulated that enterprises providing off-campus catering services for primary and secondary schools should have the basic conditions of 12. Catering enterprises that have abnormal or illegal operations, food safety accidents or been punished for food safety problems within three years will be strictly excluded from the selection list.
4. The form of students' and parents' participation in the supervision of off-campus catering management in primary and secondary schools is further refined, that is, on the premise of not affecting the normal teaching order, parents' representatives can enter the school to accompany meals, watch the video signal of "Internet plus chefs to light up the stove", visit catering enterprises on the spot, and evaluate the satisfaction of school catering.
Second, what conditions should catering enterprises have?
1, and obtain a business license;
2. To obtain a food business license with collective catering qualification, halal catering enterprises must have halal catering conditions;
3. Having more than 3 years' working experience in the catering industry, having a good credit, and not being included in the list of abnormal operations of the credit information publicity system of Tianjin market entities, the list of serious illegal market entities and the list of parties to major tax violations;
4. No food safety accidents occurred;
5. It has not been punished for food safety problems in the past 3 years;
6. It has an independent food processing site, and the food processing area (referring to the area where food is stored, processed, and tableware is cleaned and disinfected) has an area of not less than 600 square meters, and the internal and external environment is clean and hygienic;
7. It has facilities and equipment for processing, cooking and storing food raw materials that are suitable for the variety and quantity of meals, and is equipped with its own closed food special transport vehicle that meets the needs of distribution;
8, with internal food safety management institutions, equipped with full-time food safety management personnel, the establishment of employee health management system, food safety self-inspection system, food incoming inspection record system, raw material control system, process control system, food safety accident treatment plan, etc. ;
9, at least equipped with 1 qualified nutritionist;
10. To implement the project of "Internet brightening the kitchen", the video signals of key operation processes such as food processing, cooking and meal distribution must be connected to local education administrative departments and service schools, supervised by education administrative departments, schools and parents' representatives, equipped with monitoring systems, and the video should be kept for more than 90 days;
1 1. Cooperate with the school to do a good job in daily food supply management, accept irregular inspection and supervision by educational administrative departments at all levels, schools and parents' representatives, actively listen to suggestions and opinions, and rectify the food safety hidden dangers found in time;
12. Insure food safety liability insurance.
Legal basis: Measures for the Administration of Off-campus Catering in Primary and Secondary Schools
Article 3 The principle of territorial management and joint implementation of schools and catering units shall be implemented for off-campus catering in primary and secondary schools, so as to establish a city through education.
Field supervision, health, public security, development and reform, finance and other departments responsible for the working mechanism, strengthen the primary and secondary schools outside the school.
Catering management, improve the food safety risk prevention and control system, ensure food safety and promote nutrition and health.
Fourth primary and secondary schools should adhere to the principle of voluntary students, and no school or individual may force students to order.
When purchasing meals, in principle, there should be no two or more meal fee standards in the same school and the same grade.
Fifth primary and secondary school staff working meal subsidy policy shall be formulated by the localities themselves.