The following are the details:
School food safety is related to students' health and life safety, family happiness and social stability. In order to ensure the food safety and nutritional health of schools and kindergartens at all levels (hereinafter referred to as schools), implement the People's Republic of China (PRC) Anti-Food Waste Law, the Regulations on the Management of Food Safety and Nutritional Health in Schools and the Guidelines for the Construction of Nutritional and Healthy Schools, and promote the healthy growth of students, we hereby notify you of strengthening the hygiene safety and nutritional health management of school canteens as follows.
The first is to standardize the construction of canteens. When planning, building, rebuilding and expanding school canteens, all localities and schools should, according to the requirements of relevant departments, have corresponding places, facilities and equipment, have reasonable layout and technological process, and use the Internet and other means to realize "bright kitchen". School canteens should keep a prescribed distance from toxic and harmful places and other pollution sources. Provide adequate hand washing facilities and supplies in or near food processing areas and dining areas. The water used in school canteens shall meet the hygienic standards for drinking water stipulated by the state, and the facilities for preventing flies, rats and insects shall be in good condition.
Second, strengthen canteen management. School canteens operate independently in principle and should obtain food business licenses. All localities and schools should establish and improve the management system of food safety and nutrition and hygiene in canteens, and clarify the main responsibilities and school managers of food safety and nutrition and hygiene in schools. Implement the food safety responsibility system of school principals (principals), implement a centralized meal-accompanying system in primary and secondary schools and kindergartens, and give full play to the supervisory role of diet committees, teachers, students and parents. Schools that contract or entrust the operation of canteens should fully listen to the opinions of parents' committees or student congresses and staff congresses according to the management regulations of relevant local departments, openly choose catering service units or catering management companies with good social reputation, and sign contracts according to law. Establish the evaluation and withdrawal mechanism of contracted or entrusted operation. For contractors or entrusted operators who fail to implement the main responsibility of food safety and have many food safety accidents, the school shall terminate the contract in time and notify the local education and market supervision departments. Encourage the application of information technology in school canteens and strengthen refined management.
Third, ensure the safety of ingredients. All localities and schools should strictly control the procurement channels of food, raw materials and tableware, and implement the inspection and record system for incoming goods. In principle, bulk food shall be subject to public bidding, centralized and fixed-point procurement and unified distribution. It is forbidden to purchase and use products that are explicitly prohibited by the state or do not meet food safety standards. Primary and secondary schools and kindergartens are not allowed to manufacture and sell cold meat, raw food, decorative cakes and high-risk foods such as green beans, fresh day lilies, wild mushrooms and sprouted potatoes. All localities and schools should strengthen cold chain food safety management to ensure food traceability. The food and raw materials in school canteens should be stored in different areas, away from the wall and the ground, and follow the principle of first in, first out and first use. Containers and tools for processing and making food are used separately according to the identification to ensure the separation of raw and cooked food.
Fourth, ensure nutrition and health. Schools should be equipped with qualified full-time or employed food safety, nutrition and health management personnel, and encourage the use of dietary analysis platforms or software to compile and publish weekly recipes in accordance with technical guidelines and standards such as Guidelines for the Construction of Nutritional and Healthy Canteen and Guidelines for Students' Diets and Nutrition. Students' meals should be varied, with balanced nutrition, a variety of fresh vegetables, and an appropriate amount of fish, poultry, eggs and milk. School canteens should regularly listen to the opinions of diners, ensure the quality of dishes and staple foods, and enrich different specifications. Reasonably process and cook student meals, reduce salt, oil and sugar, and use less cooking methods that may produce toxic and harmful substances such as frying and frying. The interval between cooking and eating of student meals shall not exceed two hours, and the finished food shall be sampled according to the specified amount for more than 48 hours.
Fifth, put an end to food waste. All localities and schools should study and implement the spirit of General Secretary Xi Jinping's important instructions on practicing economy and opposing waste and the People's Republic of China (PRC) Anti-Food Waste Law, guide teachers and students to firmly establish the awareness of saving and loving food, and earnestly develop the good habit of thrift. School canteens provide meals on demand, improve the way of feeding, encourage the implementation of small dishes, half dishes, set meals and other measures to curb food waste.
Sixth, strengthen health education. Local education, market supervision and health departments should broaden channels through various forms, give full play to the role of professionals, and regularly carry out training and guidance on food safety, nutrition and health knowledge and infectious disease prevention and control skills for school administrators, canteen employees and teachers within their respective jurisdictions to achieve full coverage. Schools should take food safety and nutrition health as an important part of health education and teaching, encourage local governments to gradually establish a teaching and research system, pass on scientific knowledge of food safety and nutrition health to students, and cultivate students' balanced dietary concepts and healthy eating habits.
Seven, the implementation of health requirements. School canteens should keep the internal and external environment clean and tidy, the ground dry, cleaned and disinfected regularly, ventilated for more than 30 minutes after each meal, cleaned and removed kitchen garbage and garbage in time, and classified them. Employees in canteens have health checks before or at the beginning of each semester to obtain health certificates. Maintain good personal hygiene and professionalism, wear a mask at work, and wear clean work clothes and work caps. Implement the morning and afternoon inspection system and do not go to work sick. When cough, diarrhea, fever, vomiting and other symptoms appear, you should leave your post in time and actively report to the school to avoid the spread of the disease.
8. Prevention and control of the spread of diseases. Schools should do a good job in the prevention and control of common infectious diseases such as norovirus-infected diarrhea, scientifically dispose of disinfected vomit, excrement and other pollutants and polluted places, and investigate and eliminate pollution sources. Establish and implement an emergency plan and reporting system for food poisoning or other food-borne diseases.
Nine, strict management of off-campus dining. Schools that choose off-campus catering units should establish and improve the introduction and withdrawal mechanism, and select the best candidates. Off-campus catering units should refer to the requirements of this notice to ensure the food safety, nutrition and health of students.
Source: official website, Ministry of Education
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