Our school carried out self-examination and rectification for the unqualified purchase of certificates, tickets and inventory in the canteen.
(1) self-check is as follows:
1. When purchasing food raw materials, some food raw materials that think they don't need licenses and tickets don't need licenses and tickets.
2. The warehouse is located near the canteen, so ventilation is not considered.
(II) The rectification situation is as follows:
School leaders and relevant staff have carefully studied the rectification notice issued by the Food and Drug Administration, held a canteen work meeting, investigated problems, summed up experiences and lessons, arranged rectification plans, strictly assigned responsibilities to people, and handled all food operations (food procurement, food storage, food management, food safety, etc.) to ensure food safety and hygiene. In response to this incident, the canteen of our school has made the following rectification on food procurement, food storage and daily work:
1, food procurement:
(1) The food that enters the school cafeteria must be well understood, and one thing has one certificate.
(2) For agricultural products without certificate, be sure to ask the source clearly, remember the purchase time and who the seller is.
(3) Items that have not received a certificate, ticket or registration are not allowed to enter the school canteen.
2. Food storage:
(1) The food raw materials purchased in the school canteen must be classified and stored on shelves off the ground.
(2) The warehouse should be arranged in a well-ventilated place.
(3) The warehouse should be disinfected at any time, and check for spoiled food at any time. Once found, it should be treated as waste immediately.
3. Daily work:
(1) Continuously improve the food safety management system.
(2) Do a good job in food procurement, food storage and food operation. The responsibility lies with people. If you find a problem, you should check it out.
(3) Pay special attention to the sanitation of the canteen and keep it clean at any time.
(4) Strictly abide by the operating specifications of cooked food operation.
Notice on the rectification of poor hygiene in canteens On xx, xx, 20XX, the Health Supervision Office came to our school to conduct sampling inspection on tableware, and tested two cooked food pots on the first floor, three spoons on the second floor and two square pots in halal canteens on the third floor respectively. The test results show that two cooked food pots on the first floor of the Muslim canteen are qualified, while three spoons on the second floor and two square pots on the third floor are unqualified. The health supervision office came to our school to report the test results and asked our school to rectify.
For the unqualified tableware sampling, our school carried out self-examination and rectification.
(1) self-check is as follows:
1. canteen on the first floor: disinfection work is well carried out and self-inspection is qualified.
2. Dining room on the second floor: seriously carry out disinfection work and disinfect all kinds of tableware in strict accordance with the requirements.
3. Dining room on the third floor: Disinfection works normally. After investigation with the staff, it was found that the square pots of cooked food in the canteen on the third floor were idle, and all of them were filled with big round pots. During the sampling inspection, the canteen staff did not explain the situation to the staff in the supervision room in time, which led to the unqualified square basin.
(II) The rectification situation is as follows:
School leaders and related staff carefully studied the rectification notice of the Health Supervision Office, and held a canteen work meeting to find out problems, sum up experiences and lessons, arrange rectification plans, strictly control the responsible persons, and properly handle all food operation gates (food procurement gate, food storage gate, food operation gate, tableware disinfection gate, food safety gate, etc.) to ensure food safety and hygiene. In response to this incident, the canteens were disinfected as follows:
1, canteen on the first floor:
(1) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring the disinfection of all tableware such as cooked food pots, soup pots, spoons, spoons, plates and chopsticks, and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
2. The canteen on the second floor:
(1) Clean and disinfect in time every day, and the responsibility lies with people, ensuring the disinfection of all kinds of tableware, ensuring that there is no omission and ensuring the disinfection quality;
(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(3) Tableware should be disinfected in time and properly preserved after disinfection;
(4) Strictly abide by the operating specifications of cooked food operation.
3, the third floor canteen:
(1) Move the idle cooked food basin into the warehouse in time to ensure that there are no sundries in the cooked food room;
(2) Continue to pay special attention to the disinfection work, and the responsibility lies with people, ensuring all tableware such as cooked food pots, soup pots, rice spoons, plates and chopsticks. Disinfect to ensure that there are no omissions and ensure the quality of disinfection;
(3) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;
(4) Tableware should be disinfected in time and properly preserved after disinfection;
(5) Strictly abide by the operation specifications when operating cooked food.
Report on the rectification of poor hygiene in the canteen 3 The Health Bureau conducted an all-round inspection of the canteen in our park on October 6th, 20XX, and put forward corresponding rectification regulations in view of the present situation of our park. At the same time, under the guidance of inspectors, the person in charge of our park deeply realized its own shortcomings and the great harm of its responsibilities, and made clear the work content. For the health of children and employees, our park has now formulated a rectification plan based on the actual situation.
First, hold a meeting of leaders, supervisors, chefs and buyers.
Informed the inspection results, and made a profound self-examination, once again defined the responsibilities of each post, emphasized the scope of work and the responsibilities to be performed, required the contents of rectification to be implemented as soon as possible, and stipulated the implementation process after specific implementation. All staff should form routine work according to the specified requirements.
Second, all posts should be rectified and implemented immediately according to their respective work contents and reported to the director, and then the director will immediately implement the specific implementation and assessment rules for future work and implement them uniformly.
1. When the catering hygiene license expires, we will go to the Health Bureau immediately, and the director will supervise it.
2. Kindergarten meals should be kept for 48 hours, and the storage amount should not be less than 100g. According to the situation of each meal, the date, time and name of the meal are marked on the sample storage container, and the food is sealed with plastic wrap to ensure the original state of the food.
3. In the vegetable storage place between roughing rooms, partitions should be made off the ground and on the wall to ensure that the vegetables do not touch the ground or lean against the wall, and the vegetables should be stored in an orderly manner. The partition board should be aired every Friday, and the roughing room should be ventilated daily to prevent vegetables from deteriorating.
All purchased food should be recorded in the ledger after inspection. It is required to fill in the contents of the superior form item by item, and copy the purchased invoice and paste it on the corresponding ledger page number to further improve the ledger.
Food safety is the most important safety work of educational institutions. In the process of supervision and self-reflection by higher authorities, our park will strive to improve the work of the canteen to make it regular, reasonable and safe.
4 Report on the rectification of poor hygiene in the canteen. On July 2, 20xx, a group of five people from the District Food Supervision and Administration Bureau came to our garden to inspect the work of the canteen, which enabled our garden to find out the deficiencies in the management of the canteen in time and rectify the problems found in time, further improving the hygiene and safety system of the canteen and achieving good results. Now the canteen hygiene and safety rectification work is reported as follows:
The first is to determine the leading institutions and strengthen clear responsibilities.
In view of the problems existing in the canteen, the leaders of our park attached great importance to it and held a canteen hygiene work meeting on the afternoon of July 2. The sanitary work of the canteen has been solidly deployed and a leading group for canteen work has been established. The school is in charge of the health and safety work in the canteen, and has truly achieved the goal of "the leaders are guaranteed, the requirements are clear, and the responsibility lies with people". Through the development of this work, the responsibilities of relevant personnel have been further clarified, the understanding has been improved, and the legal awareness and responsibility awareness of canteen managers and canteen staff have been further enhanced.
Dining room health and safety leading group:
Team leader:
Deputy team leader:
Person in charge of canteen:
Second, the existing problems:
1. The processing flow layout of the canteen is not standardized.
2. The food sample container is not marked.
Third, the rectification measures
1. The director contacted the engineering team to redecorate the canteen after the festival on July 5th, and rationally arranged the processing flow of the canteen as required, which was completed on July 3rd.
2. The food sample container has been labeled.
In a word, canteen management is an important part of kindergarten logistics work, and canteen health and safety work is the most important thing related to the health of children and teachers. It is also an important guarantee for early childhood education and teaching to arrange the lives of children and teachers and make them feel at ease and satisfied. Therefore, in the future, our park will always put canteen management in an important position. On the basis of more detailed systems and clearer responsibilities, we will further improve and perfect various systems according to the standards, so that the management of canteens in our park will reach a new level.
Report on rectification of poor hygiene in canteen. In a highly responsible attitude towards students, parents and the society, the school conducted a detailed inspection of the food safety in the canteen in strict accordance with the requirements of the Education Office of the Development Zone and the documents of the Municipal Education Bureau and the Health Bureau. The self-inspection of food safety in canteens is hereby notified as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a leading group for food hygiene and safety: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
Group length:
Deputy team leader:
Members:
Second, the self-examination situation
Dining in the school canteen: more than 500 students and more than 20 faculty members. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, and formulates and improves various rules and regulations for canteen management.
(1) Health system:
First, food hygiene:
1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.
2. Food fly-proof, rat-proof, dust-proof and anti-corrosion facilities should be used normally.
3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.
Before processing, food must be washed and cooked to ensure the hygiene and safety of food.
5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.
B, personal hygiene:
1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.
2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.
C. Environmental health:
1. The indoor and outdoor environment such as dining room and kitchen must be cleaned every day according to the contract scope and kept clean and hygienic. The ground should be clean, and the walls, doors, windows and ceilings should be free of stains, paint, dust, cobwebs, outdoor dirt, unblocked ditches, peculiar smell and sanitary dead ends.
2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.
3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.
Clean the dining table and chairs after using them. Tableware and containers for cooked food should be washed and disinfected.
5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.
6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the company quartermaster is mainly responsible.
7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.
8. The purser should strengthen the investigation and understanding of market conditions, try every means to purchase cheap and good quality goods, and try to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can have a delicious meal.
9, leftovers, in strict accordance with the requirements for processing.
(2) Catering system
1. Dinner should be served on time in strict accordance with the meal time stipulated by the school, and it is not allowed to advance or postpone the meal time without special circumstances.
Be polite and don't use rude language.
3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.
(3) Food acceptance system
1. All food purchased in the canteen must be accepted before use. Check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods and prohibit unqualified food from entering the canteen.
3, without the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.
4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.
(4) Safety management system:
1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.
2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. Without the permission of the staff, school staff and students are not allowed to enter the canteen, let alone the operation room and raw material room.
3, found that employees have suspicious infectious diseases should immediately report to the school, take relevant measures.
4. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the storekeeper should fill in the delivery form and ask the consignee to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).
5. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, deal with problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.
6, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you do not comply with the above regulations, you will bear the consequences of the accident and pay personal compensation for the equipment damage.
7. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.
8, actively prevent and control food poisoning, once the situation happens, immediately report to the school leaders and principals, and protect the scene, sealed suspicious food, in order to find out the cause of the accident, shall be investigated for responsibility.
9. Keep samples in time for each meal. Strictly sell leftovers.
10, the canteen will be cleaned in time by special personnel and kept clean all day.
(5) In case of violation of school rules and regulations, the steward should cooperate with the General Affairs Office and the school to find out the responsibility. Those who are directly responsible should be dealt with in strict accordance with the school rules and regulations, and those who belong to the management responsibility of the purser should be aggravated. In case of a major safety accident, it shall be handed over to judicial organs for handling.
(6) The school has a suggestion box, and the General Affairs Department regularly collects teachers and students' opinions and suggestions on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.
(seven) strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school Committee once a month.
Third, the existing problems:
1. We also found some problems in the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.
2. Most students come from the surrounding countryside and are young. There are little emperors and princesses at home, and their self-care ability is weak. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
3. Due to market reasons, the prices of vegetables, meat and other foods are high, and it is difficult to satisfy everyone's tastes.
Fourth, the rectification measures:
1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Convene canteen staff meetings regularly, and often organize to learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.
3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.
Fifth, overcome the shortcomings and move on to the next step.
Compared with the inspection standards, we found that despite our considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and continuous improvement, so that the food safety work in school canteens and even the overall work of the school will reach a new level.
Report on rectification of poor hygiene in canteen. Current situation of canteen:
1, the main problem in the canteen is the quality of the food, but the standard for judging the quality (mainly color, fragrance, taste and hygiene) is that the food is wasted.
2. Food hygiene is not good enough, which is reflected in the storage of ingredients, the environmental hygiene of kitchens, warehouses and restaurants, and the personal hygiene of chefs.
Food safety is also the primary consideration. After the meal time, the canteen can't be completely closed, which is unsafe for the food and ingredients stored in the kitchen. I am worried that someone will tamper with it and cause the diners to feel unwell. The cleaning of ingredients is not up to standard In summer, vegetables and other ingredients contain too many pesticides, which need to be washed repeatedly to ensure the hygiene of the entrance and ensure that diners can eat healthy food.
4, food storage, refrigerated food directly into the refrigerator and freezer. It is not conducive to freezing and cleaning when eating. After a large number of foods are materialized, they are divided, and the unused parts will enter the freezer, causing waste.
5. Due to the limitations brought by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of people eating.
It causes inconvenience and dissatisfaction among workshop workers, and leads to people who don't have tickets are very busy, may not have enough to eat, and don't want to throw them away after eating. With tickets, they don't have to eat instant noodles in the dormitory.
The company provides food and accommodation for employees free of charge. Although it is not cost-free, the company does not deduct everyone from the diet. Since we spent money, everyone didn't eat well, which is waste, which requires rectification of kitchen work.
Second, the canteen existing staffing and salary level
There are 3 people in the wok (responsible for making breakfast, lunch and supper), and 1 person has been standardized to 3,500 yuan/month, and 1 person has been standardized to 3,500 yuan, and 1 person has not earned 2,700 yuan. 2 chefs (responsible for cleaning the kitchen and canteen of Hanzao, washing vegetables, picking vegetables, side dishes and cooking, 1 person, 20xx years, 1 month, expected salary 1800 yuan, 1 person salary 1500 yuan).
There is a food delivery worker 1 person in the workshop (responsible for the delivery of lunch and supper, the removal of garbage in the canteen, the maintenance of the food delivery truck and the sanitary cleaning), and the salary is 1.500 yuan.
Third, the rectification plan
1. First of all, the sanitation of the kitchen and dining room should be rectified, the items in the kitchen should be rearranged, the ground should be cleaned, and the small utensils of ingredients should not be placed for a long time. All items should be put on shelves and cabinets, and tools and appliances should be cleaned regularly every day (10 once a day, once every five days in summer). The kitchen operation room does not store any ingredients and finished products after meal time.
The purchased ingredients need to be cleaned and decomposed for the first time before storage, and stored in bags in refrigerators and freezers. After the meat is purchased, it should be bagged according to the amount of each meal after the initial washing, which can prevent the food from being stale due to repeated melting. Other vegetables and other ingredients should also be preserved after preliminary inspection after purchase. When necessary, the ingredients shall be cleaned according to the operation procedures, and the administrative department shall conduct spot checks at any time.
2. The dishes cooked in the kitchen, even the big pot of rice, should be carefully cooked and cut into small pieces. (Slices, shreds and small pieces of diced meat are the main ingredients, and the vegetables are cut and shredded according to the shape of the vegetables. The cutting method of ingredients determines the consumption and taste of ingredients. Large pots of food are not easy to cook, small pieces are cooked quickly, easy to taste, and can save ingredients. (The amount of savings will be determined by data collection in the canteen after 18 days-15 days).
The entrance of the restaurant in the kitchen is closed. The Chinese restaurants in the second and third districts are open from 8: 00 am to 265438+ 0: 00 pm. When there is no staff in the kitchen, whether the doors and windows of the workshop and dining room are locked, turn off the power and gas, take care of the ingredients and seasonings, and clean up the environment.
4, the chef's personal hygiene standards, irregular administrative inspection. Whether the clothes are clean, whether the hair is clean, whether the body smells, whether the fingernails are clean, etc.
5, the implementation of the meal ticket In order to reduce waste, waste or not is manifested in the amount of leftovers in the slop bucket, and the kitchen chef is arranged to pay attention to waste. Administrative supervision is helpful to improve the quality of dishes. If the dishes taste good, the waste will be reduced. Vigorously cultivate and implement the spirit of saving, advocate eating less and eating more meals. I don't know if I like it or not, but I can fight less first and then fight when I am full to ensure that employees eat well and are full. The food delivered to the workshop is the same as that delivered to the workshop. The food delivery staff should observe everyone's leftovers, eating situation and fragrance, and take the initiative to ask whether to add meals. Avoid employees who eat a lot, because there is no meal ticket and they are not full.
6, strengthen the quality training of all employees. Formulate detailed employee behavior norms (use and behavior of dormitories, canteens, public recreation rooms, jobs, public toilets and shower rooms), and concentrate on training and learning in team workshops.
With the improvement of employees' quality, the company's internal meal ticket system can be cancelled. For foreigners to eat, the amount of tickets purchased in the morning, noon and evening is different, and the purchase cost of meal tickets should be increased. Write the time on the meal ticket. Avoid over-planning meals, resulting in insufficient meals. Foreign diners (personality refers to the construction project staying in the company for a necessary period of time, should inform the start time and end time of dining, and the approximate number of people dining every day. The kitchen can make the quantity of ingredients more reasonable. )
7. All formally employed kitchen employees must have a physical examination. Those who pass the medical examination shall be retained, and those who fail shall be dismissed.
Fourth, the staffing plan
Add 1 woks and 1 pastry chefs to the existing staff. 1 chef. In order to improve the quality of kitchen work and dishes, at present, chefs and chefs have no rest time, and the workload is too heavy to rest. The number of chefs is not enough, the cleaning and selection of ingredients are not in place, and there are many impurities in food, which cannot guarantee food safety. Increasing the number of pastry chefs can reduce the number of takeaways. The amount of steamed bread ordered every month is almost the salary of a pastry chef for one month. A pastry chef can also cook other foods, so it is more cost-effective to hire a pastry chef.
Report on the rectification of poor hygiene in canteens 7 Our school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to peacetime and details. According to the requirements of Malong County Education Bureau and Malong County Food and Drug Administration, combined with the spirit of national food-related documents, our school conducted a comprehensive and serious self-inspection and rectification of our canteen in September of 2xxx, and now the self-inspection and rectification situation is reported as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen the management of collective dining and food hygiene and safety of teachers and students, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a food working committee, with President Fan Lifa as the team leader, who is responsible for the division of labor and implements it at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superior, and the school logistics personnel were required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, and earnestly realize the importance of school safety and hygiene.
Second, the cooks are trained and certified.
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Three, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and accountability system, the responsibility should be given to people, and do a good job in food hygiene publicity. Teacher Zhang Guanglin will inspect and supervise the canteen at least once a day and make records.
Four, four, put an end to food poisoning accidents:
(1) Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and keeping food samples.
(2) Turn off "disinfection". All tableware and utensils are sterilized at high temperature.
(3) Turn off "personal hygiene". Cooks must obtain health certificates and pass food hygiene training before taking up their posts, and staff must wear work clothes when entering the canteen.
(4) Put an end to non-working personnel entering the cooking room.
Five, strictly improve the management of nutritious meals. According to the requirements of the old county central school, we should conscientiously do a good job in the collection and processing management of nutritious meals.
Sixth, establish the system of principal's accompanying meals.
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Seven, the establishment of school meals committee.
Responsible for collecting and reflecting the opinions and suggestions of teachers and students on the school canteen, and inspecting and supervising the school canteen regularly and irregularly.
Eight. measures for rectification and reform
(1) Strengthen publicity and education to enhance students' awareness of food hygiene and safety. Schools and canteens should strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist counterfeit and shoddy products, and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law.
(2) Strengthen management, health supervision, and strict operating procedures for canteen production and processing.
(3) Stop using disposable bowls and chopsticks to prevent the occurrence of food-borne diseases.
(4) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits.
(5) Ensure the smooth drainage of the kitchen floor and clear the accumulated water in time.
(6) Raw and cooked food shall be stored separately, and raw and cooked food pots shall be used separately and marked with the words raw and cooked. Students are not allowed to provide overnight or spoiled food. Raw and cooked food should be stored separately and kept clean in the refrigerator. The food storeroom shall not store toxic and harmful articles and personal articles.
(7), must establish and improve the food and raw materials purchase ticket, card and registration system.