Tisch
Our school is located in Xinglongtai Town, Shenbei New District. In order to strengthen the management of school canteens and raise the awareness of safety and hygiene, the school has long put safety and hygiene in the first place, paying attention to peacetime and details. According to the requirements of Shenyang 20 12 school food safety special action plan, the food safety supervision team of our school carried out a comprehensive and serious self-examination on the hygiene work of the school canteen, and now the self-examination and self-correction are notified as follows:
1, canteen hardware equipment is relatively complete;
2. The raw and cooked processes are reasonable;
3. Overall environmental sanitation and cleanliness;
4. The identification of each department is clear;
5. The employee's health certificate is complete;
6. Anti-mosquito, anti-mouse and anti-fly equipment.
7 the purchase channel is legal, and it is better to have a certificate and a ticket.
8 canteen management files are better.
Disadvantages: 1 Plastic bags containing raw materials should use food-grade sanitary bags;
3, the disinfection process is not scientific enough, so that tableware can not be completely disinfected;
4. The sample container is unqualified, the temperature of the freezer is too low, and the quantity is insufficient;
5. The distinction between raw and cooked food containers is not obvious;
6. Insufficient food shelves;
In view of the above shortcomings, we will make a thorough rectification before next Friday to ensure the safety of teachers and students.
In order to conscientiously implement the spirit of wujiang town Central School's food safety implementation plan, put school food safety work on the agenda, earnestly implement school food safety work, strengthen the supervision of school canteens, ensure the safety of all school teachers' dining and avoid food safety accidents, our school has formulated the following food safety implementation plan.
First, the establishment of organizational structure
School canteen food safety supervision leading group
Team leader: Li Peijun
Member: Guo Fuxiang
Peng Zhou
Xiaoxia Zhao
School food safety management leading group
Team leader: Dai
Team member: Li Xingguang.
Cheng Fulin
the Chen Dynasty
Two, the establishment of school canteen health management system
(a), the school engaged in food production and marketing personnel health examination system
1, food business operators must go to the district disease prevention and control department for health examination before taking up their posts. Only those who pass the examination and obtain a health certificate can take up their posts, and wear or carry a health certificate with them at work.
2. The person in charge of implementing this system organizes the food business operators of this unit to enter the health examination every year, and grasps the results.
3, responsible for the implementation of this system personnel should regularly check the employee's certificate. If the relevant departments check and find that the undocumented personnel are employed, in addition to the undocumented personnel, the responsibility of the person responsible for the implementation of the system should also be investigated.
(2), the school canteen hygiene inspection system
1, establish and improve the canteen cleaning system, and adhere to the environmental sanitation cleaning system;
2, the competent leadership regular inspection (two to three times a week);
3. The person in charge of the canteen (school logistics department) conducts self-inspection;
4, health leading group members spot check (irregular);
5, according to the strict requirements of the standard, leaving no dead ends;
6. Find the problem and solve it immediately.
(3), the school canteen hygiene management system
1. Establish and improve the sanitation and cleaning system for teachers' canteens, adhere to the cleaning system and conduct regular inspections;
2. The canteen should be equipped with fly-proof, rat-proof and dust-proof facilities to eliminate the "four pests";
3. Keep the dining room floor clean (no water, no oil, no dust and no garbage);
4. Restaurant service personnel should always keep their appearance clean and tidy, wash their hair, bathe and cut their nails frequently, and do not smoke during working hours;
5. Restaurant service personnel must take off their work clothes and caps before going out to handle affairs, and wash their hands with tap water after coming back;
6, restaurant service personnel must wear a valid health certificate.
(4), school poisoning prevention measures
1, strengthen the management of doormen and strictly implement the school entrance registration system;
2. Strictly control the safety of procurement, storage, processing and supply;
3, cooking materials, the specialist is responsible for, others are not allowed to enter without permission.
4. No one can enter the kitchen except the staff of the unit, and the staff should lock the door when they leave;
5. Conduct regular training on food safety knowledge for faculty and staff to enhance their awareness of preventing poisoning;
6, each link by the specialist is responsible for, the school health management leading group regularly check the implementation of measures to prevent poisoning, found hidden dangers should be corrected in time, safety accidents should be investigated for the responsibility of specific managers and supervisors.
(5) Staff health knowledge training system
1, the health management personnel in the school canteen should always participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and be able to educate and train the food employees in their own units on health knowledge;
2, health management personnel should regularly organize employees of this unit to carry out food hygiene knowledge training, so that they can master food hygiene knowledge, operate as required, and develop good personal hygiene habits.
extreme
Regarding the notice forwarded by the State Education Bureau to the Provincial Department of Education "Emergency Notice on Informing Teachers and Students of Lehua Primary School in Shitun Town, Wangmo County about Suspected Chemical Food Poisoning and Doing a Good Job in School Food Safety", relevant personnel of our school conducted self-examination on all aspects of school canteen work. Through self-examination, we believe that school canteens can be made according to the requirements of canteens at all levels and can do their best under objective conditions.
First, the basic situation of the canteen
Our school has two canteens, including processing room, cooking room, catering room, storage room and student canteen, which can accommodate 1000 people to eat at the same time.
Second, the self-examination situation
1, the school is well organized. At the beginning of the semester, a food hygiene leading group was set up with President Yang as the leader and Vice President Li as the deputy leader, and a work plan was formulated to supervise the school canteen.
2, improve the system, the responsibility to people. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management, and the health teacher is responsible for the supervision and management. At the same time, a series of rules and regulations have been established, such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement voucher system, food acceptance system, food storage hygiene system, rough machining room hygiene system, cooking room hygiene system, employee physical examination training system and so on.
3. Do a good job in source management. In order to ensure the food safety of teachers and students, control food procurement and prevent food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, earnestly carried out evidence collection, and resolutely refused to buy food and vegetables from unlicensed vendors.
4. Check and accept the good food and vegetables. Warehouse inspectors are conscientious and responsible. Every time they buy food, vegetables and condiments, they should carefully check and accept them, strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food are not put into storage.
5. Good food hygiene. While ensuring the quality of food and vegetables, we should conscientiously do a good job in food hygiene such as disinfection and cleaning to ensure that teachers and students eat "safe dishes". Washing vegetables is carried out according to the process. From washing vegetables to cooking, the responsibility lies with people. No cold food is served. 1
6. Put an end to non-staff entering the kitchen to ensure the occurrence of dangerous factors.
7. Observe the sample retention system. The sample size of each variety shall not be less than 100g, and it shall be kept in cold storage for 48 hours.
8, employees show certificates, standardized operation. Dining room staff regularly participate in the health and epidemic prevention department's physical examination and food hygiene knowledge training, wear work clothes and work caps according to regulations, and pay attention to personal hygiene and environmental hygiene without leaving long hair, cutting nails or wearing ornaments.
9. The supporting facilities are relatively complete. Doors and windows have fly and dust prevention facilities; There are four special washbasins for washing vegetables, washing dishes and washing hands; There is a special tableware disinfection bucket; Semi-finished products and finished products have special tools and containers, which are clearly marked and can be used separately; Food processing areas have special waste containers with lids; The food warehouse is equipped with rat-proof boards and food storage racks, which are classified and stored to ensure good ventilation.
10, turn off "Disinfection". All tableware and utensils are sterilized by high-temperature steam.