Kindergarten food safety work schedule 1
In order to implement the Education Bureau on the school (kindergarten) food safety work program spirit, the kindergarten food safety work on the agenda. In order to effectively implement the kindergarten food safety work into practice, increase the supervision of the kindergarten canteen, to ensure that all teachers and students of the kindergarten dining safety, to avoid food safety accidents, my kindergarten has formulated the following program:
A. Establishment of the organizational structure
Kindergarten canteen food safety supervision leading group:
Group Leader: xxx
Members: xxx xxx xxx
Kindergarten food safety leading group:
Leader: xxx
Members: xxx xxx xxx
Second, the establishment of kindergarten cafeteria hygiene management system
(a) kindergartens engaged in the production and operation of food health inspection system:
1, engaged in the production and operation of food personnel before starting work must be to the food production and operation of the system. Operating personnel must go to the Yaodu District Center for Disease Control and Prevention for a health check before starting work, qualified and obtain a health certificate before starting work, wear a health card at work.
2, the implementation of this system is responsible for the annual organization of the unit employees to conduct health checks, and master the results.
3, the person responsible for the implementation of this system to regularly check the license practitioners, found not licensed, the implementation of this system and the responsible person.
(B) kindergarten cafeteria health inspection system:
1, the establishment of a sound cafeteria hygiene cleaning work, adhere to the environmental hygiene cleaning "four" (fixed person, fixed object, fixed time, fixed quality) system.
2, the competent leader of the regular inspection (two to three times a week)
3, the person in charge of the cafeteria self-check (every day)
4, the health leadership team members spot-checked (from time to time)
5, in accordance with the standard requirements, leaving no dead ends.
6, find out the problem, solve it immediately, and hold the responsible person.
(C) kindergarten cafeteria roughing management system:
1, the cafeteria administrator according to the daily recipe requirements, notify the treasurer to prepare the raw materials used in food for each meal.
2, meat, poultry food special cleaning pool cleaning, special chopping board, special knife for cutting, into containers for spare.
3, vegetables according to different varieties of rough processing procedures:
(1) leafy vegetables remove inedible parts, wash the pool cleaning, with a special cutting board, a special knife, according to the recipe required to be cut and loaded into containers for spare.
(2) Roots and tubers: clean the outer skin in the wash pool, need to play the skin treatment, play the skin again after cleaning, and then use a special cutting board, according to the recipe requirements cut into containers standby.
4, roughing personnel must be dressed neatly, with a health card on duty.
5, the person in charge at any time to supervise and check the operation of the staff at all positions.
(D) kindergarten food raw material procurement system:
1, raw material procurement must be responsible for and master food hygiene knowledge and procurement of common sense.
2, fixed-point procurement of food and raw materials, procurement of regularly packaged food for health permits, food inspection certificates or laboratory tests. Procurement of meat and poultry food to ask for quarantine certificates, the procurement of non-scheduled packaging of food, to check the color, aroma, taste, shape and other organoleptic properties of food.
3, each procurement to the owner of the goods to obtain a receipt, and save the receipt to the food to carry out after no abnormality.
4, food buyers must have a safety certificate.
(D) practitioners of health knowledge training system:
1, the kindergarten cafeteria health management personnel should often participate in food hygiene knowledge and related health laws and regulations to learn, master and food hygiene laws and regulations related to hygiene and sanitation knowledge, and the kindergarten food practitioners for health training and education.
2, health managers should regularly organize the unit from the industry personnel to carry out food hygiene training to do according to the requirements of the operation, to develop good hygiene habits.
(E) food additives management system:
1, cooking food may not use nitrite, kindergartens may not store nitrite.
2, processing and cooking food must use food additives to be used before the use of its food labeling and instructions, labeling fuzzy or unknown sources of additives shall not be used.
3, seasoning canisters must have dosage labeling, labeling canned seasoning name, purchase seasoning.
(F) tableware meal cleaning and disinfection system:
1, after the use of tableware must be in the designated cleaning tank will be food residues and oil wash clean.
2, after confirming that the tableware has been washed, the tableware will be placed in the disinfection sterilizer to disinfect.
(VII) kindergarten food safety emergency response plan:
In order to timely deal with and control food poisoning accidents, to protect the health of schoolchildren, we have formulated the following kindergarten food poisoning program:
1, kindergarten food poisoning:
Leader: xxx Chief Commander is responsible for the report to the higher level
Members: xxx Deputy Chief Commander Assist the commander-in-chief
xxx Logistical support Sequester suspicious food for investigation
xxx Contact and appease the parents
2, food safety emergency plan to start
When *** with the dining children dining for some time after nausea, vomiting, diarrhea and other symptoms, the first founders should immediately report to the school food safety leadership team leader, and notify the leadership team Members of the leadership team to the post, the emergency plan for safety incidents immediately start.
Kindergarten food safety work schedule 2
I. Guiding ideology
adhere to the "learning knowledge of food safety education laws and regulations, to improve the level of management, to train students to self-care, to avoid mass food poisoning accidents" of the food safety work policy, to deepen the school safety work policy, to improve the management level, to cultivate students' self-protection ability, to avoid mass food poisoning accidents. Food safety policy, deepen the responsibility of campus safety work, the implementation of the "system to ensure that the focus on prevention" of the work of measures to create a "safe and harmonious campus", to do people satisfied with the education.
Second, the work objectives
1, participate in and strive to pass the quantitative assessment of food hygiene grading, and strive for food hygiene standards.
2, the full implementation of the student food distribution project and the construction of campus stores.
3, the implementation of the "five-permanent method" of food management model, to complete the task of creating a model school food safety project
4, increase funding to improve the school food safety environment.
5, a sound mechanism to ensure that schools do not occur group food poisoning.
Third, the focus of work
1, conscientiously implement the higher authorities about the school food hygiene regulations, policies and work requirements, to ensure that the school food safety work is laid out, implemented, and timely feedback.
2, the establishment and improvement of food hygiene and safety work responsibility, accountability system and regulations, with appropriate food hygiene and safety management organizations and personnel, to strengthen the school management, practitioners, and all teachers and students of food safety training and safety education, the formation of a campus-wide emphasis on the good atmosphere of everyone's hygiene.
3, with the health supervision department to carry out school food hygiene quantitative grading assessment.
4, the implementation of "food distribution system".
5, increase investment in food safety facilities, improve the food environment, reduce the risk factor of food safety.
6, to carry out special inspections of school food hygiene, and actively cooperate with the health, industry and commerce departments to do a good job of special rectification work, the discovery of hidden safety hazards in a timely manner to rectify, to prevent the occurrence of school food and drinking water poisoning.
Fourth, work measures
1, strengthen leadership, clear responsibilities
Effectively strengthen the leadership of the school food hygiene and safety work. Schools set up a food hygiene leadership group, clear responsibilities, detailed responsibilities, layers of implementation, the formation of departmental collaboration, up and down the linkage of the work pattern, effective prevention, control and elimination of food hygiene and safety accidents. To establish a preventive emergency response mechanism, organization, coordination and guidance of emergency response work, once the food poisoning accident, can be quickly dealt with, to control the danger in the smallest scope and minimize the extent.
2, increase publicity, create an atmosphere, highlighting the long-term effectiveness of education.
Implement the "Regulations on School Health Work", vigorously publicize the "Chinese People's **** and State Food Hygiene Law", "student collective dining health supervision methods", "street food management methods". Make full use of health education classes, class meetings, team meetings, lectures, boards, radio, television, the network and other forms of food hygiene and safety education, we must strengthen the education, so that students develop good hygiene habits, consciously resist the purchase of mobile stalls food. Enhance students' awareness of prevention and improve self-protection.
3, focus, pay close attention to the implementation
We should always take the school food hygiene and safety work as a major event to grasp, closely around the identified work objectives, pay close attention to the implementation, and strive to achieve significant results. Focus on four aspects of work.
(1) Strengthen the school canteen safety supervision, improve the quality of food and beverage
School canteen supervision from the source, the establishment of operators to purchase food for the product certification system, strict import channels, strengthen the daily management of food hygiene, and have a person responsible for; actively cooperate with the health supervision department to implement food hygiene management measures, standardize food storage, processing, cooking each link, to prohibit the sale of spoiled food to students. Prohibit the sale of spoiled food to students and "three no" products; according to law to strengthen the school food hygiene logistics management, so that students can eat meals, resolutely prevent the occurrence of student food poisoning accidents.
(2) Strengthen the health examination of the gatekeeper, effectively preventing the invasion of germs.
(3) Strengthen the work of prevention beforehand to strictly prevent the occurrence of emergencies.
To further implement the prevention-oriented, unremitting work policy, raise vigilance, prevent campus aggression. Effective management of the cafeteria, strict control of outsiders into the operating room, to prevent theft and poisoning incidents, strict room door.
4, strengthen the business training, improve the level of supervision
To strengthen the school nurse, food safety management personnel training in business knowledge, improve their business capacity and the level of management in accordance with the law. At the same time on the operation of food employees for business training, so that it improves the awareness of food safety and health practices to avoid food poisoning. Adhere to the training on duty, license system, enhance the sense of responsibility, sense of mission, to ensure food hygiene and safety.
Kindergarten food safety work schedule 3
First, the guiding ideology
Strictly in accordance with the "Food Safety Law", "school canteens and students collective dining health management regulations" requirements, and conscientiously implement the Bijie Municipal Government "on the strengthening of the management of primary and secondary schools and kindergartens throughout the region of the management of canteens notice (Bidian) Office pass [20xx] No. 169) the spirit of the document. The school canteen food safety work in a more prominent position, and effectively fulfill their responsibilities, adhere to the prevention-oriented, scientific management, clear responsibility, comprehensive management, daily supervision and centralized rectification, school self-discipline and departmental supervision, comprehensive promotion and focus on highlighting the organic combination, to ensure that teachers and students in the school dietary safety.
Second, improve the work system, strict management of the cafeteria
The units should be in accordance with the "Food Safety Law", "school cafeteria and student group meal hygiene regulations" requirements, combined with the actual situation of schools, kindergartens, the establishment of a complete and sound licensing, health inspections, tickets and certificates, food inspection, disinfection, food sampling and food poisoning accident reporting and other management systems, to develop a detailed operating procedures for the cafeteria. Detailed operating procedures of the canteen, improve the food poisoning emergency response plan, standardize the management of food safety in school canteens.
(a) cafeteria management
1, school, kindergarten cafeteria should be run by the school, kindergarten self-management, strictly prohibit the implementation of external contracting.
2, the school cafeteria should have and business varieties, the number of appropriate, in line with the safety and health requirements of the storage, raw material handling, processing, sales and dining places, and with toxic, harmful places to maintain a prescribed distance.
3, there should be appropriate disinfection, washing, lighting, ventilation, anticorrosion, dust, fly, rodent, washing, sewage disposal, storage of garbage and waste facilities.
4, the cafeteria inside and outside the environment should be kept clean and tidy, the famous cooking utensils and food pots and bowls should be washed and scrubbed regularly, placed in an orderly manner, and must meet the hygiene requirements. All machinery and electrical timely maintenance, wipe and keep clean.
5, the school cafeteria to establish strict safety and security measures, non-cafeteria staff are strictly prohibited from entering the cafeteria operation room and food ingredients stored in the storehouse, to prevent poisoning.
6, eating and drinking water equipment, disinfection facilities to carry out a comprehensive inspection to ensure normal use. Canteen administrators and practitioners must thoroughly clean and disinfect the canteen, wash and disinfect all food and drink utensils, stock food should be fully cleaned, expired food must be properly disposed of and discarded.
(B) the management of practitioners
1, school, kindergarten canteens must apply for food service licenses, canteen managers and practitioners must obtain a valid health certificate and a certificate of eligibility for training before they can work.
2, on duty to wear neat work clothes and hats, and often maintain personal hygiene. Processing of food directly into the mouth should wear a mask, not allowed to speak to the food, coughing, sneezing.
3, not allowed to smoke in the workplace, spitting, not allowed to keep hair and long nails, etc., where contact with unclean things, to re-wash their hands, disinfection.
4, the sale of food, can not use their hands directly to take food, it is strictly prohibited staff to collect money with one hand, one hand directly in contact with food.
(C) food procurement and warehouse management
1, the strict implementation of specialized procurement and management, not at random on behalf of the purchase and management.''
2, do not purchase inferior, spoiled, over the shelf life and sick, poisoned or unknown cause of death of livestock and poultry and other food does not meet the health requirements and regulations. Do not purchase flour, cooking oil, seasoning, salt, etc. without QS mark.
3, the purchase of food should be to hold a valid health license to purchase business units and to the supplier to ask for product certification, inspection reports and invoices.
4, the warehouse manager of the procurement of food and raw materials should be strictly acceptance of the classification of storage, storage off the ground, while filling out a detailed inventory list and handle the handover procedures with the procurement staff.
(D) food processing management
1, strictly in accordance with the processing procedures division of labor zoning operation, the procedures must be carefully handover and supervision.
2, shall not process or use spoiled and abnormal sensory properties of food and raw materials.
3, food processing should adhere to a selection, two wash, three cut operating procedures, is strictly prohibited to process raw materials not washed.
4, meat, vegetables, aquatic products should be divided into pools of cleaning, cutting and distribution of cases. Containers containing meat, vegetables, aquatic products should be used separately, and there are obvious signs.
5, cooking and processing food knife, case, containers, etc. must be raw, cooked, meat, vegetarian separate use, wash after use, positioning storage, and keep clean.
6, the processing of food must be cooked and boiled through, not to sell cold dishes, raw rice, meals.
7, each meal, each food must be retained samples, sealed with plastic wrap, placed in a locked special refrigerator (freezer), the number of samples retained not less than 100 grams, freezer storage for more than 48 hours.
Third, the establishment of a sound supervision and management mechanism of school canteens
Adhere to the work of prevention-oriented approach to improve the management of supervision, supervision and guidance, specific implementation of the work management mechanism. The head of the school is the first person responsible for food safety in our school, each school to establish and improve the school (garden) director of the system of responsibility, set up the leaders in charge, logistics and canteen management personnel as members of . Cafeteria management work group, further increase the investment in cafeteria infrastructure, the establishment and implementation of the leadership of the rotating self-funded accompanying meals, demand for certificates and invoices, the purchase of goods inspection, quality control of key links, food poisoning emergency plan and other management systems, clear job responsibilities, and to strengthen the practitioners of knowledge of food safety and related laws and regulations of the training. Regular supervision, timely detection and treatment of problems in the management of the cafeteria, to strengthen the prevention and control of food poisoning accidents.
Fourth, strengthen coordination
The schools in the management of the cafeteria, we must actively cooperate with the relevant departments of the school cafeteria food safety work management supervision, supervision and guidance, and timely elimination of food safety hazards. Ensure that teachers and students consume safe and healthy food.
Fifth, the effective implementation of school food safety responsibility system
To strictly implement the responsibility system and accountability system, the establishment and implementation of the principal as the first person responsible for the implementation of the school cafeteria food safety responsibility system, clear job responsibilities, equipped with a full-time (part-time) food safety management personnel, the establishment and implementation of the practitioners licensed and health management, training, documentation, purchase inspection and other food safety management system, to strengthen the management of the practitioners from the food safety management system, and to strengthen the management of food safety management system, to strengthen the management of the practitioners from the food safety management system. Management system, to strengthen food safety knowledge and skills training for employees, improve the relevant files, strengthen the regular maintenance of facilities and equipment, to ensure that the procurement, storage, processing and other key aspects of safety and control. For negligence, negligent management caused by food poisoning or other food-borne illnesses responsible personnel to be held accountable.
Six, increase publicity and training
The primary and secondary schools, kindergartens should make full use of safety classes, class meetings, boards, campus radio and other forms of publicity to students to publicize food safety laws and regulations, common food poisoning prevention and treatment methods and countermeasures, etc., we must educate the students to pay attention to dietary safety, and learn to identify food shoddy, do not eat cold and unclean food, do not eat mold, expired food, do not eat unknown origins. They should be taught to pay attention to dietary safety, learn to recognize shoddy food, not to eat raw, cold and unclean food, not to eat moldy and expired food, not to eat food of unknown origin, and not to drink raw water and unhygienic beverages. Through extensive education, we should cultivate good dietary hygiene habits and improve students' self-protection ability.
Kindergarten food safety work schedule 4
In order to strengthen the safety of kindergartens, enhance the safety awareness of the cafeteria staff, to ensure that young children's personal and dietary safety, to ensure that young children grow up happy and healthy, in accordance with the spirit of the instructions prescribed by the Health Supervision Institute, our school for their own situation for a detailed and thorough self-examination. Now the work is summarized as follows:
A clear responsibility, organization and system construction
The garden set up a food safety group, by the legal person personally as the head of the food safety group, by Zhu Yongjie as responsible for the inspection of the canteen, the classroom teachers are responsible for the children's share of the food work, Zhu Xianglan in charge of the canteen cooking and canteen hygiene and safety work. Clearly food hygiene and safety responsibilities, safety goals, as well as rewards and penalties, etc., to strengthen the safety of responsibility, on time for regular meetings, once a month, the meal management committee meeting to summarize and analyze the meeting, found that the hidden dangers are dealt with in a timely manner, so that the cafeteria hygiene and safety to do foolproof work. For each specific safety work to carry out inspection activities. Requirements for the subcontractors to raise awareness of the responsibility to enhance food hygiene and safety common sense, and effectively recognize the importance of food safety work.
Second, the cafeteria environmental health management.
The kindergarten on the cafeteria health monthly situation for an in-depth inspection, thoroughly remove the health dead ends, for a variety of unhygienic hidden dangers and habits of timely treatment and renewal. Kitchen staff seriously study and strictly implement the provisions of the Food Sanitation Law and other documents, to strengthen the management of food purchasing, supply, processing and other gates, to ensure that the purchased food and raw materials hygiene and safety, in line with national food hygiene requirements. The places where food and raw materials are stored are managed by specialized personnel, and non-direct staff members are not allowed to approach them; the system of separating raw and cooked food and processing is strictly implemented, and the system of making and consuming meals on the same day is strictly implemented, so as to prevent overnight meals from causing harm to young children's health. The kindergarten to exterminate rats and cockroaches, remove a variety of parasites, to prevent the occurrence of various types of infectious diseases.
Third, health management
I developed a health management system for cafeteria workers, health management of staff, found that the staff have unhealthy factors to take timely action to transfer to the post work, check the health certificate of workers to ensure that the health certificate is valid.
Fourth, the demand for certificates and tickets
1, the canteen purchasing staff to purchase food sales staff to obtain a copy of the relevant food hygiene license, check the shelf life of the food, do not purchase rotten and spoiled food. Do not purchase cooked food, etc.
2, do not allow children to eat some additives in the food, do a good job of strict control.
V. Cleaning and disinfection
1, our garden due to geographic location, the cafeteria **** set up two pools, that is, washing dishes, washing vegetables. Pools categorized use, to prevent cross-contamination, for vegetables first soaked in water for about half an hour, and then cleaned to avoid residual pesticides and so on.
2, on the dining utensils with detergent cleaning once and then use the flow of tap water for cleaning, and finally into the disinfection cabinet for disinfection, the disinfection of the dining utensils into the cleaning box, to be used during meals.
Sixth, food processing management
1, the cafeteria practitioners of all corners of the cafeteria always keep clean and hygienic, leaving no hygiene corners, not in the cafeteria processing places placed toxic, harmful substances and personal household items.
2, practitioners cooking food, pay attention to the quality of meals, to do color and flavor, increase the children's appetite, the production process to pay attention to the separation of raw and cooked, pay attention to cross-pollution, especially soybean food is strictly cooked and burned through. However, we generally do not buy seasonal beans have harmful vegetables, a ensure the safety of young children, to prevent food poisoning.
3, the cafeteria practitioners of each meal of food for 48 hours to keep samples, and make a good record of each meal of food cooked in 2 hours or less to let the children eat, so as not to take too long to affect the quality of food.
Although there is still a lack of hygiene in the cafeteria, but we will continue to work hard to make the kindergarten cafeteria food safety work better.
Kindergarten Food Safety Work Plan Table 5
In order to conscientiously implement the "Chinese People's **** and the State Food Safety Law", "the State Council on the strengthening of food and other product safety supervision and management of the special provisions of the" and "Food Safety Implementation Regulations", and vigorously promote the creation of Chengdu City, the model food safety county. Adhere to the people-oriented, effectively grasp the town's food safety work, food market access as a carrier, a clear division of labor, extensive publicity, strict management, strengthen the inspection, the implementation of the target responsibility, to create a good food safety environment in the town, and further enhance the level of food safety protection in the town. According to the specific requirements of the municipal food safety office, specially formulated 20xx annual food safety supervision work plan.
First, strengthen the organizational leadership
The town government set up by the mayor of Luo Jianyong for the leader, the town of the Armed Forces Minister Wang Feng, police station director He Zhihong for the deputy head of the Economic Development Office, Social Affairs Office, Agricultural Service Center, the internationalization of the community building to promote the Office, the Comprehensive Governance Office, the Office of the Supervisor of the safety, the industrial and commercial enterprises, the health hospital for members of the leading group of food safety, the leading group office located in the Supervision Office, such as the occurrence of food safety level of accidents, do a good job of emergency response, while reporting to the Municipal Food Safety Commission.
Second, clear responsibilities
(a) the Office of Supervision is responsible for organizing food business, catering units responsible for individual businessmen and food safety training and food safety daily work, and in conjunction with the industrial and commercial daily food safety inspections.
(b) and the communities, food production (processing) workshops, market management committees, secondary (primary) schools, kindergartens signed a food safety responsibility; strict investigation and rectification of unlicensed and unlicensed operators and small workshops, at least 1 inspection per quarter; supervise enterprises to establish and improve the self-inspection system, to carry out the illegal use of non-food substances and the abuse of prohibited substances in the food additives qualitative testing work; strengthen the kitchen garbage Management; strict market access control, accelerate the quality and safety of pig products traceability system construction; strengthen the management of rural group banquets and breeding industry supervision, to ensure that no major food safety accidents within the jurisdiction.
(c) Social Affairs Office, the hospital will regularly organize mobile chefs to carry out knowledge of group banquets and food safety knowledge training.
Third, the implementation of information reporting
The town set up a food safety information liaison, food safety supervision and information on a monthly basis to report no less than one, the organization of more than four special rectification activities. Implementation of the information officer, responsible for food safety information reporting work, reporting content and requirements mainly include the system, the department of enterprise food safety work dynamics, supervision and inspection information, food safety accidents and emergencies information.
Fourth, a sound working system
Effectively grasp the work of checking the implementation, in order to do a good job of the town "food safety project", the realization of the system's food safety objectives of the regulatory work, will be taken to regular inspections and unannounced inspections combined approach. Regular inspections, the organization of relevant functional departments, quarterly inspection activities carried out no less than once, every major holiday period, to strengthen the duty, to carry out food safety inspections. Special rectification inspection, mainly focus, hot spots, difficult work and food safety special rectification action.
V. Increase regulatory efforts
Town Food Safety Commission and the Town Food Safety Office to seriously fulfill the organization and coordination of the integrated regulatory functions, the regulatory departments in their respective responsibilities, in order to strengthen the daily inspection and remediation on the increase in efforts to take practical and effective measures to effectively eliminate major food safety incidents, and vigorously promote the creation of Chengdu City Food Safety Demonstration County.
20xx, the town party committee, the government will be food safety work has long been included in the important agenda, to protect food safety funding. In the party committee, the government's strong leadership, strengthen food safety supervision, food safety work to enhance a new level.
Kindergarten food safety work schedule 6
First, the guiding ideology:
In order to conscientiously implement the State Council's "on further strengthening the provisions of the work of food safety" and "the provincial government on the further strengthening of the work of food safety," "kindergarten hygiene regulations", "the Ministry of Education, the Ministry of Health On strengthening the kindergarten health epidemic prevention and food hygiene and safety opinions" and other laws and regulations to prevent and curb serious food safety accidents, and effectively strengthen food safety, and strive to create a kindergarten food safety consumption environment as the goal, adhere to the elimination of food safety hazards, and the full implementation of the food safety responsibility system around the "kindergarten for the sake of the students, education for the people's service "The purpose, firmly establish" teachers and students of life and health first, the responsibility is heavier than Mount Taishan "consciousness, the general establishment and sound long-term management mechanism of food safety, fundamentally enhance the ability of the education system to prevent food safety accidents, to ensure that the lives of teachers and students and physical health, for the creation of a safe and stable environment for teaching and learning. Safe and stable environment for education and teaching to create a safe and stable environment, specially formulated this plan.
Second, strengthen the leadership
Kindergarten food hygiene and safety work is an important basic work. Kindergarten to effectively strengthen the leadership, improve the teachers and students of kindergarten food hygiene and safety awareness, from the protection of teachers and students' health and life safety, to ensure that the kindergarten normal order of education and teaching, maintaining social stability of the overall situation of the height of the full understanding of the importance of this work, the urgency, the arduous line and long-term. Kindergarten developed a food hygiene and safety work implementation plan, clear specialized agencies, specialists responsible for, and effectively strengthen the management of food hygiene and safety work in kindergartens; set up by a hand in charge of the total school food hygiene and safety work leading group, fully responsible for the kindergarten food hygiene and safety work, the organization of the work of all departments to coordinate the formation of an effective food hygiene and safety network in the whole school.
Third, clear responsibilities
1, the kindergarten in charge of the deputy director should perform the following duties:
(1) to strengthen the kindergarten's food hygiene work of the administrative management. Kindergarten in charge of the deputy director and kindergarten canteen administrator signed a food hygiene and safety responsibility. Every semester in conjunction with the school committee to organize one or two kindergarten food hygiene and safety inspections, found that the accident hidden dangers and timely supervision and rectification, and do a good job of student class nutritious food, drinking water and other aspects of the management and supervision of kindergarten food hygiene.
(2) kindergarten food safety management personnel and practitioners to implement food hygiene knowledge, professional ethics and legal education training, and make the necessary assessment records.
(3) to strengthen the kindergarten cafeteria and drinking water and other infrastructure, so that it meets the health requirements, and with the kindergarten enrollment scale. Kindergarten canteens and drinking water and other infrastructure does not meet the health requirements or with the scale of the school is not compatible, it should be ordered to rectify the deadline.
(4) Supervise the implementation of food hygiene and safety responsibility system and food hygiene and safety accidents accountability system.
(5) to carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good dietary hygiene habits.
2, the kindergarten should perform the following duties:
(1) kindergarten regularly held a special meeting on food hygiene and safety, monthly inspection of the kindergarten cafeteria, catering, store food and drinking water hygiene and safety, and found that the safety hazards, timely rectification, up to the health of the basic requirements of the closure of the resolute. At the same time to do a good job of four "for the record": one is the level of inspection and self-inspection work should have inspection records for the record; two is found to have hidden safety rectification records for the record; three is the emergence of food poisoning to have to deal with the opinions of the record for the record; four is to develop a dietary hygiene accidents and emergency response plan for the record.
(2) kindergarten cafeteria should adhere to the "service teachers and students, the preservation of profit" principle, the implementation of the target responsibility management, the establishment of a sound food hygiene and safety management system.
(3) kindergarten to strengthen the health management of drinking water, must provide students with sufficient drinking water in line with health standards and the necessary hand-washing facilities. Kindergarten water supply work by a person to supervise, containers of drinking water students must be covered and locked.
(4) cafeteria workers must be in accordance with the "Chinese People's *** and the State Food Hygiene Law" requirements to receive food hygiene knowledge and knowledge of health law training, and hold a health certificate of the health supervision department designated medical unit check. Found to be suffering from diseases affecting food hygiene and safety, should be immediately removed from the workplace, to be cured of the disease before re-entering the workplace.
(5) kindergarten cafeteria materials to implement the access system, designated procurement, and the establishment of the procurement of evidence and acceptance system.
(6) to carry out health education, popularize the knowledge of dietary hygiene and safety, and educate students to develop good dietary hygiene habits.
(7) to strengthen the safety and security of the cafeteria and drinking water sources, prohibit non-cafeteria staff to enter the processing operation room and food ingredients storage room, to prevent poisoning accidents.
(8) kindergarten food poisoning accidents, should be quickly reported to the local health administrative departments, educational administrative departments, and take active measures to carry out relief work.
Fourth, specific measures
The establishment of kindergarten food hygiene and safety work system. First, the establishment of kindergarten emergency public **** health incident reporter system. Learning to designate a person responsible for including food poisoning, including the reporting of public **** health emergencies. Occurrence of food poisoning and other public **** health emergencies, to immediately report to the local health, education and administrative departments, and at the same time fully cooperate with the rescue and incident investigation and handling work; report content for the occurrence of food poisoning or suspected food poisoning accidents unit, address, time, the number of people poisoned, the clinical manifestations, the measures that have been taken, the suspected food, the name of the contact person, contact information, and other relevant content. Second, the establishment of public **** health emergency response mechanism. Kindergartens should establish food poisoning or other foodborne diseases and other emergencies emergency response mechanism. After the occurrence of food poisoning or suspected food poisoning accidents, kindergartens should take the following measures:
(1) Immediately stop the production and operation activities, and immediately report to the local people's government, the administrative department of education and the administrative department of health.
(2) to assist the health institutions to save the patient.
(3) Retain the food and its raw materials, tools, equipment and the scene that caused the food poisoning or may lead to food poisoning.
(4) cooperate with the health administrative departments to investigate, according to the requirements of the health administrative departments to truthfully provide relevant materials and samples.
(5) the implementation of health administrative departments required to take other measures to minimize the situation. Third, the establishment of kindergarten food hygiene accountability system. Violation of the regulations, negligence, negligent management, resulting in food poisoning or other food-borne illnesses in kindergartens and responsible for accountability.