In order to further strengthen school food hygiene management and ensure the health and safety of the entire county’s teachers and students, the Lixin County Bureau of Education exerts great efforts in the management of school canteens to purchase raw materials for food, food processing, storage and storage. Cleaning, disinfection, and the health of the staff of the canteens, etc., and grasping the top priority, building a protective net.
Get good food ingredients off. The procurement of canteen raw materials always adheres to the principles of fixed-point tendering and quality first, and eliminates human procurement; insists on the certification system, obtains food hygiene inspection certificates, laboratory tests, business licenses and related licenses, and foods without licenses or certificates are resolute. Without purchasing, farmer-produced foods do a good job of recording, require the parties to sign a pledge, effectively grasp the quality of purchases, and prevent non-admitted foods from entering the campus.
Turn off the good operation process specification. Employees in various positions in the school are required to specify their duties, strictly regulate the operation procedures, and to achieve the “five priorities†for food processing and storage: the food storage must be separated and cooked; the meat and vegetables must be separated; and the food must be left full 150 grams. Refrigerated for 48 hours; raw and cooked food container tools must be clearly marked; each food must have a ledger. Tableware cleaning and disinfecting do a good job of "four links": rinse, decontamination, rinsing, disinfection. The administrator insists on the daily inspection and random inspection system and monitors the operation procedures. The inspection results are directly linked with the salary treatment.
Take good food safety precautions. In the daily work, they adhere to the “five preventions†and “four prohibitionsâ€, that is, the canteens should be protected against dust, flies, rodents, insects, and damps; the sale of high-risk foods such as cold and cold dishes and green beans should be prohibited. Food additives, such as aluminum baking powder and nitrite, prohibit the sale of leftovers and prohibit the storage of toxic and hazardous materials in food processing areas.
Put a good health officer off. The physical health of employees directly affects the health and safety of food; for canteen employees, they insist on annual health inspections and do their job with certificates. Adhere to the daily check-up system. For those who are unwell, they should take time off and be forbidden to get sick.
Take good supervision. Strengthen supervision and inspection, tightening the "clean government line." Leading groups led by the school nutrition diet, set up an inspection team, to take unannounced visits, surprise inspections and other forms of school cafeteria fund management to conduct a comprehensive inspection. (Hou Gan)
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