First, the canteen implements the time-sharing and peak-shifting system, regulates the meal time, extends the meal time (including breakfast, lunch and evening), gives priority to the supply of set meals (box lunch) in principle, and implements the distribution system.
Two, during the epidemic, strictly implement the system of peak meal, logistics management center, the secondary college is responsible for the supervision and management of teachers and students dining time.
Third, it is necessary to strengthen the supervision of canteens to ensure that meals are provided on time and in sufficient quantity to ensure the quality of meals.
Four, the canteen for meals, the original public * * * area use items and personal buffet staple food all cancelled, provided by the canteen staff (including plates or disposable lunch boxes, porridge, spices, etc. ).
Five, the canteen for meals, the original recycling of chopsticks to cancel (using disposable chopsticks).
6. Diners should go to the restaurant to eat at the specified time, and cooperate with the restaurant staff to have their body temperature tested before eating. After the test, line up to cook according to the requirements of epidemic prevention interval. It is forbidden to jump the queue.
7. Diners should sit down to eat in order (guided by a special person, and eat in turn according to the table number), sit facing east, take off the mask at the last moment of sitting down to eat, and be sure to wear the mask the rest of the time. When eating, two people have a table, and it is forbidden for more than two people to chat with each other.
8. Outside the stalls, the cooperative canteen operators will arrange special personnel to supervise the queuing order and the number of diners, while inside the stalls, the personnel on duty in the Logistics Food Department will manage and supervise them.
9. Diners with fever, cold, cough, respiratory infection and other symptoms are not allowed to enter the canteen, and can entrust the canteen or others to deliver meals.
Ten, canteen for meals, dining area, the implementation of regular disinfection after each meal; Teachers and students have a civilized meal, so that no leftovers are left. Strictly manage the classification of kitchen waste after eating to avoid polluting the environment and spreading diseases.
XI. For departments, personnel and merchants who do not implement the off-peak dining system, the school will hold the main management personnel responsible.
Emergency plan for epidemic prevention and control in school canteens 2 This plan is formulated to effectively prevent and control novel coronavirus, strengthen the prevention and control management of school canteens, meet the dining needs of teachers and students, and ensure the health and safety of teachers and students.
First, the ventilation measures of the restaurant The restaurant belongs to a densely populated area, and air circulation should be strengthened to introduce outdoor fresh air to the maximum extent.
1. reasonably open some external windows to make the restaurant have good natural ventilation effect and strengthen indoor and outdoor air circulation;
2. In stairwells or enclosed areas (areas without external window ventilation), fire smoke exhaust equipment should be turned on regularly (the fire control system should be restored to normal state after use) to ensure air circulation in all areas.
3. The restaurant specific ventilation measures:
3. 1 Switch all windows in the dining area after graduation every day;
3.2 The kitchen area shall implement window switch according to the actual demand of each storage room;
3.3 The ventilation time is 6:00, 12:30, 17:00, and the opening time of each stage is 15-25 minutes.
Disinfection measures for restaurants 1. Commonly used disinfectants for disinfection in novel coronavirus:
Chlorination disinfection: 84 disinfectant, hydrogen peroxide, etc. ;
High-concentration alcohol: 75% alcohol (flammable, small-scale use).
2. Disinfection method:
Spray type: the surface is disinfected by spraying disinfectant with a sprayer, which is suitable for rapid and effective disinfection in a large area.
Wipe-and-drag type: soak cloth or other wipes in disinfectant and wipe the surface of the object for disinfection, which is suitable for disinfection of small areas and surfaces.
3. Specific disinfection work implementation table Location Disinfection frequency Disinfection method 84 Disinfectants are located in dining areas, entrances, corridors, elevators, bathrooms, etc. Alcohol spray three times a day (centralized disinfection after meals) and wiping and dragging method Operation room and roughing room 84 Disinfection liquid twice a day (before breakfast and after graduation) Wipe and drag method Storage room once a day (after graduation) Dining room doors and windows three times a day (before each meal) Garbage can twice a day (shift
4. The restaurant set up special personnel to implement disinfection management, and make relevant disinfection records.
5. Other disinfection management: according to national food safety laws and regulations.
In order to stop the spread of the epidemic, combined with the actual situation of the school, teachers and students implemented the "staggered dining system" and "scattered dining system", and at the same time, they reformed the dining seats in the restaurant and added "outdoor dining area" to ensure the safety of teachers and students.
1. Interior seat "conversion":
1. 1 The dining table in the restaurant is a double-sided table for six people. In order to ensure the safety of teachers and students, the middle partition measures are implemented for the dining table (plastic wrap is used for the middle partition);
1.2 teachers and students sit "cross" during meals, and each person is separated by 1 m (see the schematic diagram for details);
1.3 After the transformation, the canteen on the second floor can accommodate about 300 students at one time, and the canteen on the third floor can accommodate 300 students at one time;
1.4 dining room seat reconstruction and seat map:
2. Add outdoor temporary dining area:
2. 1 Add location: west terrace of the restaurant (about 1600 square meters);
2.2 Dining seats: the single desk can accommodate about 240 people (it can be derived from the central square of the school to increase dining seats);
2.3 Location arrangement: Keep the space around each desk and chair above1m..
3. The wrong time dining system:
3. 1 The restaurant prepares meals in advance according to the school meal time to ensure normal meals;
3.2 The wrong dining time is: the original stipulated dining time is 30 minutes earlier and delayed by 1 hour (tentative) to ensure that teachers and students have enough dining time;
3.3 According to the renovation of the restaurant and the addition of outdoor temporary dining area, the total dining capacity of teachers and students is about 900, and the total number of students is 3,700, which needs to be divided into four batches; The total capacity of each batch of students needs to be divided into batches. The total time of each batch of rice is (about) 37,009,004 times, 40 minutes and 2.5 hours. 4. Decentralized catering system:
4. 1 At the same time of eating in batches, students are divided into floors, and the number of people who take meals and eat on each floor of each batch of students is stipulated to ensure the fast speed of taking meals and ensure that subsequent students have sufficient dining time.
4.2 The outdoor dining area is subject to the "adjustment/rotation system", and outdoor dining is adjusted and rotated in batches every day. At the same time, the class teacher should supervise the dining on the spot to ensure the dining order.
4.3 Increase outdoor "residue collection desk" and service personnel. After students finish eating, wipe the table with a rag with disinfectant in time to ensure the safety of the next batch of students.
(4) The rigid requirements for the dining procedures of teachers and students:
All dining teachers and students must wear masks when entering the restaurant for non-dining (formal dining);
People who don't wear masks are forbidden to eat in restaurants;
Teachers and students should take the initiative to swipe their cards when eating, and keep a strict distance and contact with others.
(1) Entering the restaurant:
All diners wear masks and enter the restaurant from the southwest escalator. It is forbidden to enter by elevator or other channels.
(2) Wash your hands:
All diners need to go to the hand washing area for scientific hand washing (six-step hand washing).
(3) Take meals:
In the process of taking meals, we are not allowed to get together and talk casually. You should keep the restaurant in good order, and the distance between people in line is not less than 50CM.
(4) Seats:
According to the regulations, "cross-seating" is implemented, and it is forbidden to sit and eat together, and it is forbidden to sit and eat in the position where there is no seat sign.
(5) catering:
Take off the mask when eating, don't talk, clean the table in time after eating, and put on the mask.
(6) Wash your hands scientifically in time after eating, and immediately leave the restaurant from the northwest or north gate of the restaurant, and don't stay in the restaurant.
Emergency Plan for Prevention and Control of Epidemic Situation in School Canteen 3 In order to effectively prevent and control the epidemic situation and ensure the smooth and orderly start of school in spring, this working system is specially formulated according to the requirements of higher authorities for prevention and control of epidemic situation in COVID-19.
First, staff health screening and management
(1) Strictly manage employees' health, implement employee health check-up system and morning and afternoon check-up system, strengthen the monitoring of employees' body temperature, and avoid being sick and infected.
(two) do a good job in food safety and epidemic prevention knowledge training for employees, and organize the assessment.
(3) Do a good job in cleaning and disinfecting the canteen and staff dormitory.
(four) do a good job in the protection of personal protective equipment such as masks, work clothes and gloves.
(five) to strengthen the health care of distribution personnel, hand washing and disinfection and cleaning and disinfection of distribution facilities, distribution personnel wear masks and gloves that meet the requirements.
Second, raw material control and processing
(1) Sign an agreement with a legally qualified supplier to clarify the responsibilities and obligations of both parties.
(two) to develop a control list of raw materials procurement, in addition to the raw materials originally prohibited from purchasing, do not purchase poultry, livestock or seafood from unknown sources, it is strictly forbidden to purchase edible wild animals, and it is strictly forbidden to raise and slaughter livestock in school canteens and kitchens.
(3) Improve the raw material acceptance process, strictly control the procurement of food and raw materials, and do a good job in obtaining licenses, tickets, inspection, ledger registration and warehousing as required.
(four) raw material transport vehicles should have the relevant temperature, humidity and separation functions, vehicles and transport containers should be cleaned and disinfected regularly.
(5) Prepare relevant storage containers and facilities and ensure their normal operation. Buy some food baskets to prevent the outer packaging from entering the kitchen; Prepare a storage rack with a screen to avoid contamination of semi-finished products.
(six) strictly control the food processing process, the use of tools and containers, cooking, temperature control and food distribution protection measures in place.
Three. Cleaning, disinfection and environmental cleaning of facilities and equipment
(a) before the start of major cleaning, thorough disinfection. After school starts, strengthen daily preventive disinfection and establish a ledger.
(2) Prepare alcohol, 84 disinfectant and hand sanitizer. , to ensure that the number of disinfection equipment and cleaning equipment is sufficient.
(three) strictly clean the catering service places in the school, and clean and disinfect the utensils, containers and tableware as required.
(4) Do a good job in pest control.
Fourth, water supply management.
(a) do a good job in cleaning and disinfection of water supply facilities (self-provided water sources, secondary water supply facilities, canteen reservoirs, drinking fountains, etc.). ).
(two) the students' drinking water provided by self-provided water sources and secondary water supply facilities must be tested before they can be used.
Fifth, divide meals.
It is recommended to choose the following four ways to serve meals:
(1) Go to the canteen in batches at wrong times, try to sit at one table only 1 person, and strictly control the number of people dining at the same time;
(2) Pack the food into a box lunch and send it to the classroom and office for dinner;
(3) repackage the meals into the classroom for meals;
(four) from the canteen to the group dining, the distribution unit catering to the classroom, office dining. Group dinners are not allowed in school meetings or activities.
Emergency plan for epidemic prevention and control in school canteens. First, the establishment of canteen epidemic prevention and control command group:
Team leader: xx
Deputy leader: xx
Member: xx
Second, to carry out prevention and joint prevention and control work requirements
(1) Daily management
Strengthen employees' awareness of self-prevention.
1, the staff of the dining hall outside Hunan Province, moved to Yueyang 14 days in advance for home or accommodation isolation 14 days! Don't go out during the quarantine.
2. The staff outside Yueyang City (such as Yueyang County and Xiangyin County) arrive in Yueyang for accommodation 14 days in advance and stay at home 14 days! Don't go out during the quarantine!
3. Each stall investigates its own employees and must report the health status of each employee in the WeChat group every day.
4. People from other provinces and outside Yueyang must punch in the WeChat group after arriving in Yueyang, and report the situation if there is any situation, and report peace if there is no situation.
5. Before the school starts, the school will organize a disinfection work, and all stall personnel must be present. Those who are not present are not allowed to start business.
6. Conduct training on epidemic prevention and control knowledge and on-the-job prevention and control requirements for all employees who return to work, so that employees can master epidemic prevention and control knowledge and self-protection skills without returning to work on the way back to school.
Plans and programs for returning to school and work. Do a good job in the response measures for employees to return to school, emergency plans for emergencies and approval and filing systems, strictly implement the main responsibility, and ensure that off-campus employees return to school safely and smoothly. At the same time, make a good plan for teachers and students to eat at different peaks. Arrange and manage all personnel on duty according to the relevant requirements of epidemic prevention, and strengthen the training of epidemic prevention knowledge for employees. It is forbidden to have abnormal symptoms such as cold, fever and cough. And report it to the school for record every day. Appoint a person every day, at a fixed point, at a fixed time, and at a fixed post. Take the temperature measurement of all the people who enter the restaurant, do a good job in epidemic investigation, and register and publish the temperature and health status table of all the on-the-job people in the sales window every day, so that teachers and students can eat more safely and safely.
Dining requirements. Strictly implement the dining requirements of the "College Entrance Examination", rearrange the dining tables and chairs, set a 1 m queuing line on the ground, and the spacing between dining areas should not be less than 2 meters. Don't whisper when eating to avoid cross infection.
Emergency meal. If there is a serious shortage of staff in the canteen due to the need of isolated observation, the flavor can be reduced and the basic meal supply can be increased to alleviate it. Student volunteers who meet the hygiene requirements can be recruited simultaneously and packaged and delivered.
Continuous management in the later period of epidemic. After the outbreak is lifted, the prevention and control work cannot be taken lightly. The canteen should still strictly implement the prevention and control standards and working procedures for a period of time, and the canteen can only return to normal after the epidemic situation is completely controlled.
(2) Cooking and sales management:
Cooking management. When cooking food, cook it thoroughly to ensure that the temperature in the food center reaches above 70 degrees Celsius.
Cold food is strictly prohibited. During the epidemic, it is strictly forbidden to make and sell cold dishes, cold meat, cold dishes, cold noodles and decorative cakes.
Separate raw and cooked food. Strictly separate raw food from cooked food to prevent cross-contamination of food.
Strengthen food security. There should be facilities to prevent the pollution of droplets (caused by saliva, cough and sneezing), dust, mosquitoes and flies, and the food sold should not be exposed without protection. Suspension of buffet and other open feeding modes to reduce the risk of droplet transmission.
Protection of public tableware. Public tableware (should be strictly disinfected and cleaned before use), free soup porridge and free seasoning should have measures to prevent pollution by droplets, dust and mosquitoes and flies. Encourage self-provided tableware to be cleaned and disinfected in time.
Sales management. Cooking managers should use sterilized special tools and wear masks and gloves when selling food, communicate with customers in less language during the sales process, and keep a safe distance above 1 meter.
Work clothes requirements. The work clothes of rice sellers should be changed every day, cleaned intensively and disinfected at high temperature.
Disposable tableware management. Don't reuse disposable tableware.
(3) Kitchen management:
Fully enclosed management of the back kitchen. The canteen kitchen is strictly closed (the access control system is perfect), and people who are not in the canteen are not allowed to enter the kitchen. Relevant personnel of the Food Management Department should check their body temperature, wear masks, work clothes and make records when they enter the kitchen due to work needs. Strict implementation of the real-name morning check-up system, it is recommended to check the body temperature once every morning and afternoon.
Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and the mobile phone should be disinfected after entering the kitchen.
Ventilation management. The kitchen should be ventilated at regular intervals, and the fume extraction and purification system should be turned on to keep the air circulating.
Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control epidemic situation, and urge rectification in time.
(d) restaurant management
Ventilation management. Open the window regularly or open the fresh air system to keep the restaurant well ventilated.
Introduction to restaurant management. A security officer wearing a sign is on duty at the gate of the restaurant. Diners should show their certificates (no off-campus dining), wear masks and pass the temperature test (measuring the temperature at the upper wrist 10cm) before entering the restaurant.
Standardize dining procedures. Diners must wear masks to get tableware and go to the food sales window to buy food (including self-help meals and buffets). They should take off their masks at the last minute when they sit down to eat, avoid eating face to face and eat together. In the process of eating, don't communicate, talk less, keep a safe dining distance, and avoid cross infection. At the same time, take the form of batches and time periods to avoid the peak and eat at the wrong time to reduce the risk of cross-infection.
Pack and eat. In order to reduce the number of teachers and students dining in restaurants and the density of people in dining places, we can increase the supply of set lunch boxes, pack them and take them home for separate meals to prevent and reduce cross-contamination.
Treatment of personal secretions. When sneezing or coughing, cover the package with paper towels and don't spit everywhere. Mouth and nose secretions should be wrapped in paper towels (including discarded masks), put into sealed bags and discarded in covered garbage cans.
The restaurant is cleaned and disinfected. Clean, clean, disinfect and ventilate the restaurant before meals, clean the dining table and ground garbage in time during meals, collect and clean free soup porridge and public seasonings after meals, disinfect the environment, and do a good job in cleaning, disinfecting and positioning sanitary utensils.
Disposal of kitchen garbage. Kitchen waste should be stored in a designated place and removed by a professional sanitation company every day. Storage places should be cleaned and thoroughly disinfected every day to eliminate the source of virus infection.
(5) Cleaning and disinfection management
Public tableware washing. Public tableware shall be cleaned and disinfected with standardized full coverage for each meal, cleaned according to the standard requirements, and sampled for each meal to ensure the inspection is qualified.
High temperature disinfection of tableware. Tableware is disinfected by high temperature thermal method.
Cleaning and storage of raw materials. Strict decontamination and hygienic storage of food raw materials and processed semi-finished products.
Washing of recycled tableware. Clean and disinfect the tableware in the kitchen every meal, and insist on high-temperature disinfection to inactivate the virus.
Environmental management. Disinfect the environment inside and outside the canteen and the dining tables and chairs every day, leaving no dead ends. Clean, disinfect and ventilate the canteen and surrounding environment every day. The canteen and kitchen should be disinfected at least twice a day. Tableware and drinking utensils should be cleaned and disinfected as required, and stored in closed facilities for cleaning to ensure the hygiene and safety of the canteen.
Tableware storage. Disinfected tableware should be placed in virus-free areas and spaces or stored in tableware disinfection facilities and equipment.
(6) Procurement management:
It is forbidden to manufacture and sell wild animals and their products. It is forbidden to buy, store, process, cook and sell wild animals and their meat and egg products, to ensure the normal supply of ingredients, not to raise prices, and to ensure quality and safety.
Strictly supervise the source of ingredients. Strengthen the source supervision of food procurement channels and ask for certificates and tickets, focusing on the supervision of the procurement of special or sporadic ingredients from various flavor stalls of imported social catering; Ensure that the source of ingredients is clear and the supplier's business license, food business license, product certificate and animal product quarantine certificate are complete.
Control of delivery of goods in procurement. The delivery man of the supplier is required to check his body temperature every day and report to the unit. Suppliers, buyers and receivers should wear masks during procurement, transportation and acceptance, and keep a safe distance of 1 m or more. Wear disposable rubber gloves when buying fresh meat and poultry raw materials to avoid direct contact with such raw materials, and wash your hands before and after checking raw materials and other items.
Vehicle control of food distribution. Keep food procurement vehicles and distribution vehicles clean and hygienic. Special foods such as clean vegetables and semi-finished products should be distributed by special refrigerated trucks, and should be cleaned and disinfected before each food transportation.
Sampling inspection. Take samples and send them to professional institutions for testing for components that are easy to carry pathogenic bacteria or deteriorate.
Emergency plan for prevention and control of epidemic situation in school canteens 5 According to the spirit of provincial and municipal documents, in order to prevent COVID-19 epidemic from being introduced into schools, ensure the safety of teachers and students, and ensure the normal operation of school teaching order, according to the actual situation of our school, a plan for off-peak meals for teachers and students in school canteens during epidemic prevention and control is formulated, and all teachers and students are requested to consciously follow it.
I. Arrangements and requirements
(1) dining route and arrangement
1. Dining route: classrooms of each class-stairs of the teaching building-canteen yard-entering the student canteen-serving food at the corresponding window-defining the dining area-washing dishes in the corresponding washing area-returning to classrooms of each class by the stairs of the teaching building.
2. Dining time: Dining time is11:4512: 0012:15 Washing time is12:/kloc.
Note: On April 7th, classes began on the third day, and meals were still served at the normal time after class. After all the first and second day students arrive at school, meals will be served at this time.
(2) The requirements and process of peak-to-peak dining.
1. Under the guidance of the head teacher, the whole class goes to the canteen in an orderly way according to the prescribed route, so that the students will not leave the class and make no noise.
2. When students of each class dine in the designated area, the interval between meals should be above 1 meter. Don't communicate and talk less during meals to avoid cross-infection.
Students wear masks and line up, and the teacher on duty will take temperature at the entrance of the canteen. Students put on masks and order at the designated window. After eating, they take off their masks and go to the designated place to clean the tableware.
(3) Students' dining requirements
Before eating:
1. To form the habit of washing hands before meals, wash your hands according to the six-step washing method.
2. Students of all grades must eat in strict accordance with the meal time and place stipulated by the school. Teachers shall not delay classes, and shall not advance or postpone meals without special circumstances.
When eating:
1. Civilized dining. Be orderly, not crowded, not crowded, not chasing and fighting, not booing, and not talking when eating.
2. scrimp and save. Save food, put an end to waste, cherish the fruits of labor, leave no food, and do not litter.
3. Strictly abide by the management regulations of schools and canteens, and obey the management and scheduling of teachers on duty.
Bring the tableware back to the classroom, take it to the isolation room for observation, and report it to the school for processing.
After eating:
1. Pay attention to food hygiene, and wash the tableware carefully in time. Don't dump leftovers, they should be dumped in the storage bucket at the designated location; Put an end to dumping leftovers into the trash can.
2. Save water. Don't turn on the faucet at will, turn it on moderately when washing, and turn it off in time after using water.
Teachers' dining requirements
1. The teacher takes the lunch box to the window of the teacher's canteen for dinner, and then goes back to the office to eat or eat separately. It is not crowded, not crowded, and does not stay in the canteen.
2. Save food and put an end to waste.
Second, the catering management
(A) the class teacher management
1. Do a good job in the study and implementation of the "Dining Plan for Staggered Peaks in the Canteen".
2. The head teacher of each class must lead the team into the canteen and monitor the whole class when eating.
3. Train and guide the students in this class to queue up and clean up.
4. Each class can be divided into dining groups, with a group leader, each with his own responsibilities, and everyone's responsibilities clearly defined.
5. Educate students to form the habit of washing hands before meals and coming to work after meals, and check and evaluate students, which will be included in the comprehensive quality evaluation.
Teacher management
1. Every morning and afternoon, the teacher of the last class should finish class on time according to the required time, so that students can eat on time. No one is allowed to study abroad without special reasons.
2. When the class teacher goes out or goes out for other reasons, he should entrust the class teacher to do a good job in class dining management.
3. physical education class will queue up from the playground to the canteen to cook after class.
Third, the evaluation rules
The leaders and teachers on duty will inspect the students in each class before, after and after meals every day. The inspection results will be recorded in the class assessment and handed over to the Political and Educational Affairs Office before school every Friday at noon. The Political and Educational Affairs Office and the General Affairs Office randomly check and evaluate the students' dining situation, and give timely feedback on the existing problems at the flag-raising ceremony next week.