First, canteen management.

1. The canteens of schools and kindergartens should be managed by schools and kindergartens themselves, and outsourcing is strictly prohibited.

2. School canteens should have storage, raw material processing, processing, sales and dining places that are suitable for the variety and quantity of business and meet the safety and health requirements, and keep a prescribed distance from toxic and harmful places.

3. There should be corresponding facilities for disinfection, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge, garbage and waste storage.

4. The environment inside and outside the canteen should be kept clean and tidy. Brand-name cookers and pots and bowls containing food should be washed frequently and placed neatly, and must meet the hygiene requirements. All machinery and electrical appliances should be maintained, wiped and kept clean in time.

5, the school canteen to establish strict safety measures, it is forbidden to canteen staff into the canteen operation room and food raw material storage warehouse, to prevent poisoning incidents.

6, the diet drinking water equipment, disinfection facilities to conduct a comprehensive inspection, to ensure the normal use. Canteen administrators and employees must thoroughly clean and disinfect the canteen, clean and disinfect all tableware, thoroughly clean the stored food, and properly handle and discard expired food.

Second, the management of employees.

1. Schools and kindergartens must apply for catering service licenses, and canteen managers and employees must obtain valid health certificates and training certificates before they can take up their posts.

2, wear clean work clothes when mount guard, and often maintain personal hygiene. Wear a mask when processing food that is directly eaten. Don't talk, cough or sneeze at food.

Smoking, spitting, cutting hair and nails are not allowed in the workplace. Wash your hands and disinfect again after touching unclean things.

When selling food, you can't take food directly with your hands. It is strictly forbidden for staff to collect money with one hand and directly touch food with the other.

Three, food procurement and warehouse management.

1, strictly implement the procurement management by special personnel, and do not arbitrarily purchase escrow.

2, do not purchase inferior, deterioration, over the shelf life and death, poisoning or unexplained livestock and other foods that do not meet the hygiene requirements and regulations. Don't buy flour, cooking oil, seasoning, salt, etc. Without QS logo.

3. The purchased food should be purchased from the business unit with valid hygiene license, and ask the supplier for the product certificate, inspection report and invoice.

4. The warehouse keeper shall strictly check and accept the purchased food and raw materials, put them into storage by classification and store them off the ground. At the same time, fill in the detailed warehousing list and handle the handover procedures with the purchasing staff.

Fourth, food processing management.

1, in strict accordance with the division of labor and operation of processing procedures, and the procedures must be carefully handed over and supervised.

2. Do not process or use foods and raw materials with deteriorated and abnormal sensory properties.

3, food processing should adhere to the operation procedures of one selection, two washing, three cutting, it is forbidden to process raw materials without cleaning.

4. Meat, vegetables and aquatic products should be cleaned in pools to prevent cutting. Containers containing meat, vegetables and aquatic products should be used separately and clearly marked.

5. Knives, boxes and containers for cooking and processing food must be used separately from raw food, cooked food, meat and vegetarian food, washed after use, stored in a fixed place and kept clean.

6. Processed food must be thoroughly cooked, and no cold dishes, raw salads or separate meals are allowed.

7, every meal, every kind of food must leave a sample, sealed with plastic wrap, put in a special refrigerator (freezer) with a lock, and leave a sample of not less than100g, and keep it in the cold room for more than 48 hours.