1, canteen management personnel should strictly abide by the school management system, strictly abide by the "food hygiene law", "school canteens and students' collective dining hygiene management regulations" hygiene requirements, to provide teachers and students with safe and hygienic food.
2, canteen management personnel to hire people who meet the requirements of the food hygiene industry engaged in canteen service. You must show your health certificate to the school before you go to work. Practitioners should have good ideological and moral character, without any violation of law and discipline, and have certain educational ability. Have good personal habits.
3, canteen management personnel should be responsible for the daily management of the canteen, canteen safety, hygiene and food storage management and inspection.
4, canteen management personnel should regularly carry out food hygiene knowledge training for canteen staff, so that they have a high sense of responsibility and service consciousness, conscientiously do their job, and strictly control the quality.
5, canteen management personnel should be responsible for arranging employees to clean the health inside and outside the canteen, keep it clean at any time, and provide a clean and hygienic dining environment for teachers and students.
6, canteen management personnel should be in accordance with the provisions of the school to provide health food for teachers and students on time, abide by the dining schedule.
7, cooking monitor to arrange someone who's in charge of cleaning and disinfection work, keep clean and tidy at any time. Disinfection should be registered.
8. Cookware and utensils in the canteen (including tableware and cabinets for the chef's own use). ) should be stored in a standardized way and thoroughly cleaned. One wash, two brushes, three flushes and four disinfections of tableware.
9, often keep the canteen and restaurant clean, cleaning tools shall not be washed with food in the same pool, trash cans and foot barrels should be stamped and cleaned regularly. Staff members are not allowed to keep long nails, paint nail polish or wear ornaments, wash their hands before and after taking up their posts, wear clean white work clothes and work caps when operating, and are not allowed to smoke.
10, rice, noodles, oil, meat, etc. Centralized procurement shall be conducted at the designated place, and a supply contract shall be signed with the supplier. Relevant procedures shall be obtained and registration formalities shall be handled during procurement. Non-staple foods and condiments that are rotten, have no trademarks, have no packaging and have no production and preservation date shall not be purchased. If the purchase procedures are not standardized or the goods are purchased at a non-designated place, the goods will be refused to be put into storage.
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12, strictly implement the warehousing system, keep it by special personnel, and register the goods in and out. Indoor sanitation should be kept free of dust, garbage, sewage and rats; Should be clean, dry and ventilated, food should be stored in categories and covered with containers. Take inventory regularly and destroy expired mildew insects in time. Non-canteen personnel are prohibited from entering the canteen operation room and warehouse, and non-canteen guards are prohibited from entering the canteen warehouse to prevent sick people from bringing in bacteria and viruses; Do a good job in fire prevention, theft prevention and poisoning prevention to ensure safety and prevent poisoning incidents.
13, the cooking class leader and the chef should strictly control the processing procedures, and each link should meet the hygiene standards to ensure that the food meets the hygiene requirements. Processed food must be thoroughly cooked. Processed cooked products should be stored separately from food raw materials or semi-finished products, and semi-finished products should be stored separately from food raw materials to prevent cross-contamination. Any food that is spoiled, rancid, moldy, insect-borne, unclean, mixed with foreign bodies or with abnormal sensory properties shall not be processed and supplied. There should be no mosquitoes and flies in the operation room, equipped with two knives, two plates and two plates, separated from raw and cooked, and separated from red and white boxes to prevent cross-contamination. Raw food, cold miscellaneous vegetables and cooked food with changed knives are not served.
14. Do not purchase, accept, process or sell deteriorated and moldy articles.
15. Refrigeration equipment should be kept clean, raw and cooked separately, and cleaned regularly.
16, the cooking squad leader and the warehouse keeper should do a good job of anti-theft, rat prevention, insect prevention and moisture prevention.
17, cooking monitor, warehouse keeper to do a good job of fire prevention, theft prevention, poisoning prevention, arrange personnel on duty. Responsible personnel should strengthen supervision and inspection.
18, adhere to the sample retention and tasting system, and make registration. The supplied food should be kept in the refrigerator for 24 hours, and the sample quantity should be per serving 100g.
19, all previous food sampling inspections met the requirements of health and epidemic prevention departments.
20, food and service quality satisfaction rate reached more than 80%.
2 1, leaders in charge should strengthen patrol, find problems and take active measures to deal with them. The competent leader shall be responsible for the safety loss or property loss caused by management negligence.
22, once there is food poisoning, must immediately report to the school, and make corresponding emergency treatment.