All dishes and chopsticks, including plates, must be fully disinfected in a disinfection cabinet before use. Pay attention to whether the disinfection time is up to standard when disinfecting, and whether the residue is clean and residual when cleaning dishes and chopsticks. Disinfect the food and make sure the chopsticks are completely clean after disinfection. In addition to the cleaning and disinfection of chopsticks, the canteen should also pay attention to the following points:
(1) Strictly check the purchase of food. Colleges and universities must introduce food inspection system and food claim system, and post them on the wall. Arrange special personnel to inspect the purchased ingredients one by one. All meat, bean products, etc. Need to obtain certificates, tickets, traceability forms, etc. Vegetables need to issue a pesticide residue inspection form. After the production is completed, the food sample retention system should be strictly implemented. For delivery personnel, it is also necessary to strictly check the body temperature and physical condition, and it is forbidden to deliver goods if it is abnormal.
(2) Standardize the operation of chefs and cooks. Food raw materials must be cleaned separately in strict accordance with the requirements, and different kinds of dishes have special pots. Disposable gloves must be worn when cleaning meat. It is forbidden to store processed cooked food mixed with raw food, and it is forbidden to sell imported meat or cold food. Make sure all the dishes are Nissin, and all the leftovers are thrown out that day.
(3) Strengthen the management of teachers and students entering the canteen, and eat according to time. Before entering the canteen, they need to wash their hands through seven steps. They must wear masks when waiting in line for dinner. There is a safe distance between the two students, so they are not allowed to play. Finish your meal by yourself, don't whisper, and don't stay and leave immediately after eating. Canteen administrators should strengthen patrol inspection, carefully record, strengthen assessment, and regularly carry out self-examination and self-correction activities.
The quality of canteen work directly affects whether the epidemic prevention and control of the whole school is in place, ensuring the normal operation of the canteen and striving for Excellence.