In order to ensure the health of all teachers and students and food safety and hygiene, and prevent the occurrence of food poisoning accidents, according to the Interim Provisions on School Safety Work in Hebei Province and the Implementation Opinions of Gaocheng Education Bureau on Safety Work, and in line with the principles of "who is in charge, who is responsible" and "who is dereliction of duty, who is responsible", the food department and the person in charge of the canteen signed a food hygiene responsibility letter as follows:
1, the hired chef must hold a valid health certificate. Do not recruit non-local registered chefs and people with bad behavior, and do not recruit people aged 55, 50 and below 18.
2. Food procurement: Food and raw materials must be purchased from business units with valid hygiene licenses, and flour, rice, soy sauce, vinegar and edible oil must be purchased from designated units with market access licenses, and quality inspection reports must be submitted to the food department. Salt must be purchased from a salt company with a salt purchase license. Vegetables should be kept fresh, free from impurities, rot and pesticide residues, and food hygiene agreements should be signed with suppliers. Don't buy cooked food. You need a certificate to buy meat. It is strictly forbidden to purchase non-food raw materials such as nitrite, sweetener, saccharin and chemical pigment. It is strictly forbidden to purchase foods with rancid oil, mildew and insects, unclean, mixed with foreign bodies or abnormal sensory properties, containing toxic and harmful substances and contaminated by toxic substances, and it is strictly forbidden to purchase "three no products".
3. Food processing: Processors must know the knowledge of food hygiene, check raw materials and auxiliary materials before processing, and do not use deteriorated or other raw materials with abnormal sensitivity. All kinds of food raw materials must be cleaned before use, vegetables and meat should be washed in separate pools, raw and cooked separately, tools should be used exclusively, stored in designated places, washed and disinfected after use, and kept clean. Cooking should be thoroughly cooked, and the central temperature should not be lower than 70℃. Processed cooked products should be stored separately from raw materials and semi-finished products. Cooked products overnight and after meals must be fully heated before eating, and cold salads are not allowed to be processed.
4. Food storage: The warehouse should be kept clean and ventilated, free from pests such as rats and flies. It is forbidden to store harmful and toxic substances and sundries. Food should be classified, put on shelves, partitioned and stored off the ground. It should be inspected regularly, and the food that has deteriorated or exceeded its shelf life should be disposed of in time. The warehouse should be locked and kept by special personnel, and the warehousing procedures should be fulfilled.
5. Food sales: food is sold in special containers, disposable plastic bags are prohibited, and special tools are used to take it, and unheated food is not sold.
6. Disinfection and sample retention: ensure that the cookware and tools are disinfected once, and the samples of the main and non-staple foods are each 250g for 48 hours.
7. Environmental sanitation: all functional rooms are illuminated on six sides, the machines are clean, the pool is clean, all kinds of electrical appliances are placed neatly, there are no mice and flies, and garbage and waste are treated in time. Return to home page
8, dustproof, anti-theft, anti-poisoning, anti-electric shock, someone on duty every night, lock the door and close the window in time.
9. The person in charge of the canteen shall bear all economic and legal responsibilities for food poisoning or other accidents between teachers and students caused by food hygiene problems.
The effective time of this responsibility is the contract period of the canteen contractor. The responsibility book is in duplicate, one for the person in charge and one for the school record.
The effective time of this responsibility is the contract period of the canteen contractor. The responsibility book is in duplicate, one for the person in charge and one for the school record.
Gaocheng 9 th middle school
Gaocheng No.9 Middle School Comprehensive Office (official seal)