(A) the establishment of rules and regulations, top-level design
The disposal procedures of food poisoning accidents in schools and the methods of investigating the administrative responsibilities of relevant personnel are clarified. The Education and Sports Bureau also stipulates that the city's campus food safety work conference and mid-term promotion meeting will be held at the beginning of each semester to make it institutionalized and standardized.
(B) innovative mechanisms, standardized management
1. Make it clear that the school principal is the first person responsible for food safety work on campus, and implement the "one-vote veto system" to truly implement school food safety every day, every meal and every link.
2. Implement the employee morning inspection system. After going to work every morning, employees in the canteen (including life teachers in kindergartens) will be examined in all aspects, such as physical health, mental state and personal hygiene. If there is any suspicious situation, all the off-duty and morning inspection records will be included in the daily supervision work.
3, to carry out regular and irregular special inspection system. The Education and Sports Bureau set up a "Food Safety Office", equipped with a special car and allocated special funds. The school set up a "food safety supervision team", with school leaders, teachers' representatives, students' representatives and parents' representatives as members, to conduct internal inspections on the school canteen regularly, publicize food safety knowledge, keep abreast of the food safety situation in the school canteen and surrounding restaurants, and report to relevant departments in time. First, organized by the Food Safety Office of the Education and Sports Bureau, the safety inspection of school canteens in the city was carried out during the winter and summer vacations to investigate hidden dangers. According to the problems found, it is required to formulate the upgrading scheme and rectification measures, make rectification within a time limit, and conduct inspection and acceptance before the start of school. Units that fail to implement the rectification and meet the standards will be resolutely shut down. Second, the Education and Sports Bureau takes the lead, and cooperates with food and drug supervision, health, industry and commerce, administrative law enforcement and township (street office) and other units. The Food Safety Office of the Education and Sports Bureau organizes campus food safety package inspectors to carry out special food safety inspections in campus canteens in spring and autumn. Third, the Food Safety Office of the Education and Sports Bureau cooperates with food and drug supervision, health and epidemic prevention departments to carry out irregular special inspection and supervision actions.
4, food safety supervisor system. The Education and Sports Bureau sent 40 food safety supervisors to 18 township offices and schools directly under the municipal government to be responsible for the food safety management, coordination and information reporting of schools within their respective jurisdictions. Take the initiative to hire 65 supervisors from all walks of life to make suggestions.
5, food safety commissioner system. According to the document, the Education and Sports Bureau sent 292 food safety commissioners to 277 primary and secondary schools in the city through open selection, training and examination, issuance of qualified certificates and letters of appointment, etc., to participate in and supervise the whole process of food procurement, processing, sales and dining in school canteens, insist on having meals with students, and report the dining situation 30 minutes after meals.
6. School leaders accompany the meal system. School leaders are required to achieve a "trinity", that is, to eat with students at the same fee, with the same standard, to enter the canteen in advance before meals to check the environmental facilities, sanitary conditions of operators, food quality and service, to record the evaluation and rectification opinions of each meal after meals, and to report the situation of each meal to the Food Safety Office of the Municipal Education and Sports Bureau.
7. Interview system for school leaders. Take unannounced visits, surprise inspections, etc. to the school. If problems are found, interview the principal or relevant person in charge.
8, fixed-point procurement, unified distribution system. Strictly control the procurement channels of bulk foods such as rice, flour, edible oil, meat, soybeans and bean products, and take the lead in promoting the fixed-point procurement and unified distribution of bulk foods in the city, setting an institutional precedent.
9, regular training and irregular training system. The Education and Sports Bureau, in conjunction with the food and drug administration, health and epidemic prevention departments, invites food safety experts and professors as well as the food and drug administration, health and epidemic prevention law enforcement personnel of this Municipality to conduct special training and irregular training for campus food safety management supervisors and employees every spring and autumn. Experts such as food safety experts from Henan Education Department, Professor Zhang Defu from School of Public Health of Zhengzhou University, and Professor Gong Qiaoling from Zhengzhou Primary and Secondary School Health Station visited xinmi city many times to give on-site guidance and training on basic knowledge of food hygiene and safety, work flow of school canteens, food procurement and safety labeling, hygiene requirements in sales, and prevention of food safety accidents in schools. Law enforcement officers such as Ma He, member of the Party Committee of xinmi city, and the inspection team leader have also been trained in food safety laws and regulations for many times. After each training, the Education and Sports Bureau will conduct on-site assessment of trainers and issue training certificates to those who pass the assessment. Those who fail to pass the examination will be suspended from engaging in the production, sale and management of campus food, and the staff of the Food Safety Office of the Education and Sports Bureau will follow up the training and guidance until they pass the examination.
10, early warning system and emergency response mechanism. The newly-built student canteen or staff canteen in the school can only be opened after being filed with the Education and Sports Bureau. All schools and kindergartens must hold special meetings on food hygiene and safety on a regular basis, regularly check the food safety of school canteens and canteens, find potential safety hazards, rectify them in time, and resolutely close them if they fail to meet the basic hygiene requirements. At the same time, four "records" are required: first, inspection records must be kept for all levels of inspection and self-inspection; Second, there should be rectification records for filing when potential safety hazards are discovered; Third, the occurrence of food poisoning should be recorded and filed; The fourth is to formulate emergency plans for food hygiene accidents for the record. Once a major accident occurs, report it to the higher authorities and the local health department in time, start the emergency plan in time according to the relevant regulations, take decisive and effective measures, effectively control the spread of the accident, minimize the loss and impact of the accident, and fully protect the health and life safety of teachers and students in the school.
(3) Strictly control and strengthen supervision.
In accordance with the working principle of "full coverage, seamless, zero tolerance, strict supervision and effective results", we should start from the source, strengthen daily supervision, increase the investigation and management of hidden dangers, and strictly control them.
First, strictly control food procurement. Fully implement the system of claiming certificates and tickets for the designated procurement of raw materials in canteens, and the designated units must have valid certificates issued by the administrative department for industry and commerce; When purchasing agricultural and sideline products that cannot claim production qualification, strictly check the supplier's contact information, contact person, contact address and other information, and record it; It is strictly forbidden to purchase prohibited ingredients such as mung beans, potatoes and fresh daylily, and make every effort to prevent food-borne diseases such as school food poisoning.
The second is to strictly control the production and sales of grain storage.
(1) Food storage should be classified, shelved and off the ground, and foods that have deteriorated or exceeded the shelf life should be inspected regularly and handled in time. Refrigeration equipment used to preserve food must be labeled, and raw food, semi-finished products and cooked food should be stored in separate cabinets. (2) It is forbidden to sell cold meat and cold dishes to students in the canteens of primary and secondary schools (kindergartens), to sell leftovers to students, and to sell homemade drinks to students. (3) Food shall not be stored for more than 2 hours after being cooked and before being sold. If it is stored for more than 2 hours, it should be stored at a temperature higher than 60 degrees or lower than 10 degrees. (4) The school canteen should strictly implement the system of food sample retention, and there should be a special person responsible for food sample retention. Each meal should be complete, with sufficient quantity (250g) and sufficient time (48h). The sample retention cabinet should be locked and kept, and the sample retention records should be kept.
The third is to strictly control the health and hygiene of employees. (1) canteen employees must master the basic requirements of food hygiene, and they can only take up their posts after being trained and qualified by relevant departments. (2) The school must carry out annual health examination for the employees in the canteen, and the employees in the canteen who have joined the work newly or temporarily must hold health certificates. (3) The canteen staff shall dress according to relevant regulations. (4) The employees in the canteen should take part in the morning inspection every day and record it truthfully. If you have cough, fever and other diseases that hinder food hygiene, you should leave your post immediately and resume your post after finding out the cause or curing.
Fourth, strictly disinfect meals and stoves. Meals and cookers provided by collectives must be cleaned and disinfected before use, and meals and cookers that have not been disinfected at high temperature shall not be used. Reuse of disposable tableware is prohibited. Disinfected tableware must be stored in a special tableware cleaning cabinet for later use.
The fifth is to strictly control the environmental sanitation of school canteens. School canteens must be kept clean every day, and there are facilities to prevent rats, flies, dust and insects. Sewage discharge and garbage storage meet the hygiene requirements. The windows of dining places should be equipped with fly-proof, dust-proof and insect-proof facilities. In and out of the canteen, fly-proof curtains or screen doors should be installed, and the work of eliminating "four pests" should be carried out regularly. Schools should conduct irregular inspections of canteens and fill in inspection records.
Sixth, strictly control the records of archives. School canteens must establish and improve detailed, comprehensive, accurate and timely food circulation safety accounts such as storage, disinfection, food sample retention and supply items "three certificates" and tickets in accordance with the principles of "who is in charge, who is responsible, who checks and who is responsible" and "classified territory", and establish files such as investigation, registration and rectification accounts.
Seventh, strictly submit information to the customs. For the problems found in the campus food safety inspection and rectification, schools should earnestly achieve the "five in place" of rectification measures, responsibilities, funds, time limit and plans; It is clear that all units are responsible for timely and accurately submitting weekly and monthly food safety reports according to time nodes and report formats. Adhere to the three "100%" goals of the city's education system 100% food operators, 100% establishment of hidden danger accounts and 100% establishment of rectification accounts. Really check every place in time, every hidden danger is handled by a special person, and every problem is solved in time.
(4) The combination of rewards and punishments has achieved remarkable results.
First, by conducting appraisal activities, we commend and explore advanced models, play a leading role in demonstration, and promote food safety management on campus. In recent years, xinmi city has carried out various selection activities such as "Advanced Unit of Campus Food Safety Work", "Advanced Worker of Campus Safety", "Top Ten Dining Rooms" and "Top Ten Dining Room Staff" every year, and widely carried out recommendation selection among campus canteens, food safety managers and employees in the city. Through six key links: personal declaration, mass appraisal, unit recommendation, organization evaluation, naming and commendation, and deeds display, advanced models with persuasiveness, influence and exemplary role are selected. A number of outstanding school food safety commissioners and cooking squad leaders have emerged, such as Wang Shutao and Zhou, to fully mobilize the enthusiasm of food safety managers and employees, stimulate their enthusiasm for work, and provide teachers and students with safe, nutritious, scientific and reasonable quality meals at appropriate prices.
The second is to strictly implement the system of campus food safety daily inspection, weekly notification, monthly summary, post responsibility system and ledger management, and form a "big net" for daily supervision of school food safety in the city; It is stipulated that all central schools and schools must formulate emergency plans for food safety emergencies, clarify responsibilities, procedures, methods and measures, and ensure that problems are reported immediately and handled quickly; A "five-in-one" school food safety prevention system composed of schools, central schools, responsibility grid, education and sports bureau and food and drug administration has been established and improved. Through high-density inspection, high-standard requirements, professional training and other means, through nine strict checks such as procurement, cleaning, processing, disinfection and training, the school canteen is guaranteed to be "inspected every day, rectified every day, cleaned every day, standardized every day and upgraded every day". In case of food safety problems on campus, in addition to the normal accountability of the foremen, according to the Interim Measures for Accountability, the principal, the vice principal in charge, the main leaders and leaders in charge of the Education and Sports Bureau, the Food and Drug Administration and the territorial management department, the relevant directly responsible persons, grid personnel, food safety commissioners, etc. shall be held accountable according to the accident level. The corresponding responsibilities should be investigated.