The problem of food safety has penetrated into the campus, which directly affects the physical and mental health of students at school. Here are some models I recommend carefully, I hope you can feel them!

Discussion on food safety and hygiene supervision on campus

This paper summarizes and analyzes the supervision and inspection of school canteens, restaurants and food shops around the school in Liupanshui City. To explore the influencing factors of school food safety, and provide reference for improving school food safety management level.

Keywords: campus food safety and health supervision

School food safety is related to the normal teaching and living order of the school, and to the health and life safety of all teachers and students. School food safety has become a hot issue of concern to the whole society. In recent years, Liupanshui City Health Supervision Institute has listed the food hygiene and safety in schools as the top priority of health supervision and management, and the self-management of schools has also been strengthened, and the sanitary appearance of school canteens has been significantly improved. However, from the reality of campus food safety, there are still many problems and hidden dangers, which need to be solved and eliminated through further management countermeasures, which puts forward higher requirements for health supervision and management.

1, current situation of food safety in schools

1. 1 Current situation of campus canteens

There are more than 0/00 primary and secondary school canteens in the city, which have many problems, such as small area, unreasonable layout, incomplete "three-proof" facilities, imperfect tableware disinfection and cleaning, insufficient sample retention facilities, and lack of food purchase vouchers.

1.2 food store around the school

Small restaurants, restaurants and food stalls are relatively concentrated within 500m around urban primary and secondary schools. The food stalls are mainly breakfast, with fried, roasted and steamed foods. The main consumers are students and young office workers. Most stalls lack basic sanitation facilities, and almost all employees are undocumented. The business area of some small restaurants can't meet the requirements. There are mixed dishwashing pools, no fixed disinfection facilities and cleaning facilities, and only two-thirds can show their health certificates. In many stores, raw and cooked food and groceries are mixed, employees work in overalls, and they don't need to obtain certificates to buy food and raw materials. Some stores also found expired food and non-standard food.

1.3 canteens in and around the school

The inspection of the grocery stores in and around the campus shows that 97.70% of the food purchased has no certificate, 97.70% of the food labels do not meet the requirements, and 30.88% of the food is "three noes" or expired food. Snacks such as preserved fruits and melon seeds are the most irregular foods, followed by cakes and drinks, and a few snacks with homemade flavor exist. Most of the employees in the canteen are retired workers and migrant workers, and some of them also hold several jobs at the same time, cooking, collecting money and doing chores, and even students go to the pantry to choose food themselves, so they have a weak sense of food safety and law.

2. Cause analysis of the problem

2. 1 Safety management measures for school canteens are not in place.

With the rapid development of urbanization in this city, the number of students in some primary and secondary schools in the urban area greatly exceeds the expected number when the school canteen was built, resulting in a small canteen area and overloaded operation. Some migrant children's schools have outdated canteen facilities due to factors such as funds and site conditions, and rough machining, cutting and cooking are in the same room. A small number of schools are contracted by social catering companies, and the contractor's concept is relatively temporary and he is unwilling to invest in renovation. Some canteen managers do not have a strong sense of food safety, and the implementation measures of various health systems are not effective. There are no obvious signs of pools and operating utensils, and there is a phenomenon of cross-use in food production. The food in the refrigerator is not cleaned in time, and the frost and pollution in the refrigerator are serious, which increases the chance of cross-contamination of food; There are also employees who take advantage of the convenience, dismantle screen doors and screens without authorization or fail to replace them in time after being damaged, and do not wear work clothes and hats, grow long nails and wear rings when on duty. When purchasing food and raw materials, the inspection certificate or test sheet was not obtained in time, and the work of obtaining the certificate became a mere formality.

2.2 Interest-driven without being bound by laws and regulations

The main reason for many problems is that the owners of food stalls and small restaurants have low cultural living standards and are driven by interests. Some snack stall owners use the time difference and their own business hours as the abnormal working hours of the regulatory authorities, and accept less supervision and inspection, and hire helpers or subcontract others to make profits; Some restaurants use the broken walls of houses to open stores, without planning permission, unable to apply for relevant licenses and operate without licenses; Some go beyond the scope of hygiene license and operate Chinese food and fried food without authorization, but the basic sanitation facilities are not up to standard; In addition, some small food and beverage outlets frequently change owners and employees, and their food safety awareness is weak and their sanitary conditions are worrying.

2.3 Attractive factors of low admission threshold

The choice of food stores around the school is often due to its simple business model, few business links and low licensing threshold. It has become an operation mode for low-cost business households to target such a huge consumer group as students, and because of its rich variety of food, it is easy to attract young students to consume. The general quality of these operators is low, food safety is difficult to be guaranteed, and the health and safety problems are very serious.

3, food safety supervision countermeasures

3. 1 The school establishes a food safety responsibility system.

The Notice on Further Strengthening the Management of Food Hygiene and Safety in Schools issued by three ministries and commissions in the State Council requires the implementation of the principal responsibility system for food safety. The food safety supervision department can sign a food safety responsibility letter with the education administrative department and the school, and make it clear that the principal is the first person responsible for food safety in the school. On the basis of establishing the principal responsibility system, it is clear that the leaders in charge are responsible for the specific management of full-time or * * * canteen administrators, and a management mechanism of hierarchical management and personal responsibility is established. The administrative department of education shall incorporate school food hygiene and safety as an important part of education evaluation into the school evaluation index system, often go deep into the school to check the implementation of food safety measures, find problems in time, and put forward suggestions for supervision and rectification.

3.2 the implementation of the scientific management system of school canteens.

Food safety supervision departments should pay attention to preventive hygiene supervision and on-site hygiene evaluation of new construction, renovation and expansion projects of school canteens in accordance with the Measures for the Administration of Food Hygiene in Catering Industry and Hygienic Standards for Catering Industry and Collective Feeding Units. Schools should increase investment in hardware facilities, processing site environment and layout, so as to make the technological process more reasonable and the daily management more standardized. Actively promote or introduce some advanced concepts, management systems and management systems suitable for the management of school canteens, such as quantitative classification management of food hygiene in catering industry, HACCP*** hazard analysis and critical control points * * * and 5S*** * * "Five Permanent Principles" methods, so that food operators can master the operating norms and hygiene requirements of the business process, strictly control food procurement, storage, processing, sales and tableware disinfection, and establish a sample retention system. Pay attention to personal hygiene during the operation, understand the basic knowledge of preventing food-borne diseases such as food poisoning and intestinal infectious diseases, enhance the risk awareness of school canteen operators, make the operation of school canteens meet the requirements of laws and regulations, and finally improve food safety, avoid collective food poisoning and establish a good image of the school.

3.3 Strengthen food safety knowledge publicity

Food safety supervision departments should make full use of news media, community bulletin boards, school health education classes and other carriers to carry out multi-form and multi-faceted food safety knowledge propaganda. Regularly train the staff in charge of cooking in the school canteen on the Food Safety Law, national food safety laws and regulations, food safety standards and other related knowledge, so as to familiarize them with the relevant requirements of school food hygiene and safety, master the necessary professional knowledge of food hygiene, and effectively improve their ability and consciousness to do a good job in school food safety. At the same time, strengthen the popular science propaganda of students' healthy diet nutrition knowledge, introduce the matters needing attention when buying food to students, identify simple methods of fake and shoddy food and basic food hygiene knowledge of healthy diet, so that they can choose food correctly and improve students' food safety awareness.

3.4 Efforts should be made to improve the facilities and conditions of school canteens.

* * *, the education administrative departments and schools should take the canteen construction and its facilities as an important part of school planning and construction for overall consideration, so that the canteen construction and its facilities can be synchronized with the improvement of school teaching conditions. In particular, efforts should be made to improve the construction and conditions of school canteens for migrant workers, so that they can be improved as soon as possible and meet the requirements of national health standards.

3.5 Strengthen comprehensive supervision and law enforcement.

The administrative department of health should give full play to the comprehensive coordination function of food safety, strengthen the cooperation and joint law enforcement of the departments of industry and commerce, quality supervision, agriculture, forestry, food and drug supervision, increase the health and safety supervision of school canteens, school food management departments, food stalls and grocery stores around schools, improve the supervision and monitoring frequency of food safety, and actively and persistently carry out comprehensive food safety rectification. At the same time, strive for the cooperation of public security, urban management and other departments, and make hell to pay aware of the existing illegal acts to ensure the food safety of students.

References:

[1] weeks. Investigation on School Food Safety in Jinhua City [J]. School Health in China, 2006.

[2] Zhou. Hygienic problems and management countermeasures in school canteens [J]. Public Health and Preventive Medicine, 2007

[3] Liao. Status and Countermeasures of School Food Hygiene and Safety in China [J]. China Food and Nutrition, 2009

[4] Gong Huaixin. Investigation on food hygiene in schools and their surroundings in Changshu [J]. Shanghai Journal of Preventive Medicine, 2008

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