A, canteen staff responsibilities
Canteen employees should hold relevant certificates and have regular health checks to ensure good health. The canteen shall formulate an emergency plan for food safety, report food safety incidents such as food poisoning in time and take effective measures. Schools should establish food safety management files to record the work and activities related to food safety, including inspection, training and drills.
Cooking personnel should receive professional training and master the knowledge of food safety and hygiene. Cooking places should be kept clean, and tableware, tools and equipment should be disinfected regularly. In the cooking process, we should follow the food safety requirements, pay attention to the separation of raw and cooked food, and thoroughly cook it to prevent cross-contamination. Cooked food should be stored in heat preservation equipment in time to avoid food deterioration and pollution.
Second, the ingredients management
Qualified suppliers should be selected when purchasing ingredients, so as to ensure the safe and reliable source of ingredients. Check the quality, shelf life and packaging of ingredients when purchasing them. Food storage should follow the principle of first-in first-out, and regularly check the storage and quality of food. Food processing should be carried out in accordance with food safety requirements to prevent cross-contamination and food poisoning.
Environmental sanitation, disinfection and garbage disposal of canteens;
1, environmental sanitation
The canteen environment should be kept clean, and the floor, wall, ceiling and equipment should be cleaned regularly. The canteen should be well ventilated to avoid pollutants in the air affecting food safety. The cleaning and disinfection of tableware should follow the food safety requirements to ensure the cleanliness and hygiene of tableware. The water quality should meet the national hygiene standards to ensure the safety of water use.
2, disinfection and hygiene
The canteen should be disinfected regularly to ensure food safety and hygiene. In the process of food processing, utensils and equipment in contact with food should be disinfected regularly to prevent cross-contamination. Tableware should be disinfected at high temperature to ensure disinfection effect. The use of disinfectants should follow the requirements of product specifications to ensure safe and effective use.
3. Garbage disposal
The garbage produced in the canteen should be sorted in time to avoid polluting the environment and food. Kitchen waste should be stored in a closed trash can and cleaned up in time. Hazardous wastes shall be specially treated and disposed of in accordance with relevant state regulations. Recyclable garbage should be classified and recycled to reduce environmental pollution and waste of resources.