(September 20, 2002 Ministry of Education, Ministry of Health Order No. 14 published, since November 1, 2002 shall come into force.)
Chapter I General Principles
Article 1 In order to prevent the occurrence of food poisoning or other food-borne illnesses in schools, and to protect the health of teachers, students and staff, in accordance with the "Food Sanitation Law" and "Regulations on School Hygiene", the formulation of these provisions.
Second This provision applies to all levels and types of full-time schools as well as kindergartens.
Third school canteens and students collective meal health management must adhere to the prevention-oriented approach, the implementation of health administrative departments to supervise and guide the management and supervision of the education administration, school implementation of the principle of work.
Chapter II canteen buildings, equipment and environmental health requirements
Article 4 The canteen should keep the internal and external environment clean, take effective measures. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
Article 5 of the cafeteria facilities and equipment should be reasonably laid out, there should be relatively independent of the storage of food ingredients, food processing operations, food sales places and dining places.
Article VI of the canteen processing operations should meet the following requirements:
(a) the minimum area of use shall not be less than 8 square meters;
(b) the walls should be more than 1.5 meters of ceramic tiles or other waterproof, moisture-proof, washable materials made of wainscoting;
(c) the ground should be waterproof, non-slip, non-toxic, easy-to-clean material construction, with a certain slope, easy to clean and drain. A certain slope, easy to clean and drainage;
(d) equipped with adequate lighting, ventilation, smoke exhaust devices and effective fly, dust, rodent, sewage and meet the hygiene requirements of the storage of waste facilities and equipment;
(e) the sale of cold meat and cold dishes of the canteen of general institutions of higher learning must have a cold dish room, and equipped with a special refrigeration, washing and disinfection of the facilities and equipment.
Article VII of the cafeteria should be used wear-resistant, easy to clean non-toxic materials manufactured or built with special food and beverage utensils washing, disinfection pool and other cleaning facilities and equipment. The use of chemical disinfection, must have more than 2 pools, and shall not be mixed with the facilities and equipment for cleaning vegetables, meat and so on.
Article VIII of the catering utensils must be washed before use, disinfection, in line with relevant national health standards. Undisinfected utensils may not be used. Prohibit the repeated use of single-use utensils.
Disinfected food and beverage utensils must be stored in the special cleaning cabinet for food and beverage utensils standby. Disinfected and non-disinfected food and beverage utensils should be stored separately, and in the storage of food and beverage utensils on the cabinet has a clear mark. Catering utensils cleaning cabinet should be regularly cleaned, keep clean.
Article IX of the catering utensils used in washing, disinfectant must comply with health standards or requirements.
Washing, disinfectant must have a fixed storage place (cabinet), and have obvious markings.
Article X of the cafeteria dining place should be set up for diners to wash their hands, wash tableware tap water device.
Chapter III Food Purchasing, Storage and Processing Health Requirements
Article 11 Strictly the procurement of food. Cafeteria purchasers must purchase food from business units holding health permits, and request certificates in accordance with the relevant state regulations; the place where food is purchased should be relatively fixed in order to ensure its quality.
The following foods are prohibited to be purchased:
(a) foods that are rotten and deteriorated, rancid fats and oils, moldy, insect-ridden, dirty and unclean, mixed with foreign substances or other abnormal sensory properties, containing poisonous and harmful substances or contaminated with poisonous and harmful substances, which may be harmful to human health;
(b) meats and their products that have not been subjected to veterinary hygiene inspections or failed to pass such inspections;
(c) foods that have not been subjected to veterinary hygiene inspections or failed to pass such inspections. p>
(C) over the shelf-life or does not meet the food labeling requirements of the fixed-package food;
(D) other food hygiene standards and requirements do not meet the food.
Article XII of the school in charge of the student group meal ordering staff in order to confirm that the production and operation of the health license of the production and operation of the "meal delivery" or "student nutritional food" permit program, not to unauthorized production and operation of the food order.
Collective meals for students must be processed on the same day, not to order the leftover food from the next meal, and not to order cold meat and cold vegetables.
Strictly sanitation and quality of food supply, in accordance with the requirements of ordering food supply units to provide food acceptance.
Article XIII of the food storage should be categorized, shelf, wall, off the ground storage, regular inspection, timely disposal of spoiled or over the shelf life of the food.
Food storage places are prohibited to store toxic, harmful substances and personal belongings.
Freezing equipment used to preserve food must be labeled, raw food, semi-finished products and cooked food should be stored in separate cabinets.
Article XIV for raw materials, semi-finished products, finished products, knives, dun, boards, barrels, tubs, baskets, rags and other tools, containers must be marked clearly, to separate the use of the positioning of the storage, wash after use, keep clean.
Article XV of the cafeteria cooks must use fresh and clean raw materials for food production, shall not be processed or used to corrupt and deteriorate and abnormal organoleptic properties of food and its raw materials.
Article XVI of the processed food must be cooked, need to be cooked and processed chunks of food, its center temperature is not less than 70 ℃.
Processed cooked products should be stored separately from food materials or semi-finished products, semi-finished products should be stored separately from food materials to prevent cross-contamination. Food shall not come into contact with poisonous and unclean substances.
No food shall be sold to students that is corrupted and spoiled or has abnormal organoleptic properties that may affect students' health.
Article 17 Vocational schools, general secondary schools, elementary school, special education schools, kindergartens, canteens shall not produce and sell cold meat and cold dishes.
Cooking rooms in canteens of general schools of higher education must be air disinfected regularly; there should be special processing operations, non-cooking room staff shall not enter the room without authorization; processing of cold dishes, utensils, containers must be used exclusively, must be disinfected before use, and must be washed and kept clean after use.
Each meal of all kinds of cold dishes should be taken not less than 250 grams of samples to be placed in the refrigerated equipment for more than 24 hours, in order to be prepared for inspection.
Article XVIII of the food in the cooking to the sale of the general not more than 2 hours, if more than 2 hours of storage, should be stored in conditions higher than 60 ℃ or lower than 10 ℃.
Article XIX of the cafeteria surplus food must be refrigerated, refrigerated time shall not exceed 24 hours, in the case of confirmation of no deterioration, must be thoroughly heated by high temperature before continuing to sell.
Chapter IV Health Requirements for Cafeteria Employees
Article 20 Cafeteria employees and managers must master the basic requirements of food hygiene.
Article 21 of the cafeteria workers must be conducted annually health checks, the new work and temporary participation in the work of food production and management personnel must undergo a health check and obtain a health certificate before they can participate in the work.
Where dysentery, typhoid fever, viral hepatitis and other digestive diseases (including carriers of the pathogen), active tuberculosis, suppurative or exudative skin disease, as well as other food hygiene diseases, shall not be engaged in contact with the work of the direct entry of food.
Cafeteria workers and collective meal distributors in the presence of cough, diarrhea, fever, vomiting and other diseases that hinder food hygiene, should be immediately removed from work, to identify the cause of the disease, to rule out food hygiene or cure the disease, before returning to work.
Article 22 of the cafeteria workers should have good personal hygiene habits. Must do:
(a) before work, after handling food ingredients, after shitting with soap and flowing water to wash their hands; hand sanitization should be done before contact with directly imported food;
(b) wear clean work clothes, hats, and hair in the hat;
(c) shall not leave long nails, nail polish, wearing rings processing food;
(d) shall not be in the smoking in food processing and selling places.
Chapter V Management and Supervision
Article 23 Schools shall establish a system of responsibility for the principal in charge and have a full-time or part-time food hygiene manager.
Article 24 The school shall establish and improve the food hygiene and safety management system.
When the cafeteria is contracted, the school must take food hygiene and safety as an important indicator of the contract.
Article 25 of the school canteens must obtain a health permit issued by the health administrative department, the school canteens shall not be opened without a health permit; to actively cooperate with, and take the initiative to accept the local health administrative department of health supervision.
Article 26 The school canteens shall establish health management regulations and post responsibility system, the relevant health management provisions shall be publicized in the dining place, accept the supervision of the diners.
The cafeteria shall establish strict safety and security measures, non-cafeteria staff are strictly prohibited from entering the school cafeteria food processing operation room and food ingredients storage room, to prevent poisoning incidents, to ensure that the health and safety of student meals.
Article 27 The school shall strengthen the dietary hygiene education for students, scientific guidance, to discourage students from buying street vendors without a license (license) selling boxed lunches and food, do not consume suspicious food of unknown origin.
Article 28 The educational administrative departments at all levels shall, in accordance with the requirements of the Food Sanitation Law and these regulations, strengthen the administrative management of food hygiene work in schools under their jurisdiction, and take the management of food hygiene and safety work as an important part of the supervisory evaluation of schools, and in the assessment of the work of the school, food hygiene and safety should be taken as an important assessment index.
Article 29 The educational administrative departments at all levels shall formulate training plans for canteen management personnel and practitioners, and under the guidance of the administrative departments of health regularly organize training for the management personnel of the canteens of the schools they belong to and practitioners of food hygiene knowledge, professional ethics and legal education.
Article 30 of the administrative departments of education at all levels and schools belonging to the health care institutions with the school canteens and student collective dining business guidance before the inspection and supervision of the responsibility, should be regularly in-depth school canteens for business guidance and inspection and supervision.
Article 31 The health administrative departments at all levels shall, in accordance with the relevant provisions of the "Food Sanitation Law", to strengthen the school canteens and students collective dining health supervision, canteen purchasing, storage, processing, sales in the food poisoning or other food-borne illnesses easily caused by the important links should focus on supervision and guidance.
Increase the management and supervision of health permits, strict implementation of health licensing standards for the issuance of health quality is not stable and does not have the health conditions of the school canteen are not licensed. To obtain a health license school canteens to increase the intensity and frequency of supervision.
Article 32 The school shall establish food poisoning or other food-borne diseases and other emergencies emergency response mechanism. After the occurrence of food poisoning or suspected food poisoning accidents, the following measures shall be taken:
(1) immediately stop the production and operation activities, and report to the local people's government, the administrative department of education and the administrative department of health;
(2) to assist the health institutions in the rescue and treatment of the patient;
(3) to retain the food and its raw materials that caused the food poisoning or may lead to food poisoning, tools, equipment and the scene;
(4) cooperate with the administrative department of health to carry out investigations, and truthfully provide relevant materials and samples as required by the administrative department of health;
(5) implement other measures required by the administrative department of health to keep the situation to a minimum.
Article 33 The school must establish and improve the reporting system of food poisoning or other food-borne illnesses, food poisoning or suspected food poisoning should be promptly reported to the local administrative departments of education and health.
The local education administrative department shall report to the higher education administrative department.
The local administrative department of health shall report to the Ministry of Health within six hours, and at the same time report to the people's government at the same level and the higher administrative department of health.
Article 34 shall establish a school food hygiene accountability system. Violation of this provision, negligence, negligent management, resulting in student food poisoning or other food-borne disease schools and responsible persons, as well as causing food poisoning or other food-borne disease, concealment of the facts and not reported to the school and responsible persons, by the administrative department of education in accordance with the relevant provisions of the notification of criticism or administrative sanctions.
The person responsible for food poisoning or other food-borne illnesses caused by the issuance of health permits without meeting the conditions for the issuance of health permits shall be notified by the administrative department of health in accordance with the relevant regulations and shall be criticized or administratively sanctioned.
The violation of these provisions, resulting in major food poisoning incidents, the circumstances are particularly serious, shall be investigated in accordance with the law the legal responsibility of the corresponding responsible person.
Chapter VI Supplementary Provisions
Article 35 The meaning of the following terms in this provision is:
Student collective meal: for the purpose of student meals and food for the purpose of configuring the meal, including the student's ordinary meal, student nutritional food, student meals (milk, soy milk, beverages, pasta, etc.), the school organizes all kinds of activities for the students to provide a collective diet, etc..
Cafeteria: school-run cafeteria, contracted cafeteria and college logistics after the socialization of the entity dedicated to providing students with dining services.
Cafeteria employees: cafeteria buyers, cafeteria cooks, cafeteria food distributors, warehouse custodians and so on.
Article 36 of the simple processing of students to bring their own food, vegetables, or for students to hot meals mainly small rural schools, the cafeteria building, equipment, etc. are not treated as the implementation of the provisions of the unit. However, other aspects shall meet the requirements of this provision.
Article 37 of the supervision and management of student collective meal producers and operators, in accordance with the "student collective meal health supervision measures".
Article 38 These provisions shall be implemented as of November 1, 2002 onwards. Cafeteria hygiene management system
In order to strictly according to the "Food Sanitation Law" relevant provisions of the cafeteria service staff must ensure food hygiene, comply with the relevant rules and regulations of the school, the implementation of the school developed the following hygiene system:
I. Cafeteria food hygiene system.
In the spirit of food must be hygienic, fresh, non-polluting, non-toxic principles, to ensure adequate nutrition, to meet the needs of adolescent growth and development of the purpose, the following points should be achieved:
1, the canteen should have a health permit, business license, practitioners should have a health certificate.
2, flour, rice must be channels from the right source, there is a place to buy, no mold, additives should be within the prescribed range. Storage should be moisture-proof, anti-poisoning measures.
3, meat must be purchased in the quarantine station of the assured meat store, there is a purchase register, to ensure that fresh, free of parasites.
4, vegetables to ensure their freshness, no rot, spoilage, pollution, etc., to have a certain amount of seasonal vegetables.
5, not allowed to use bulk salt, soy sauce, vinegar, etc., to buy bags of iodized salt, bags or bottles of soy sauce, vinegar, condiments must be regular manufacturers, to meet health standards.
6, the remaining meals to be stored in the refrigerator, the next sale must be warmed through before the next sale, if there is no preservation facilities, is strictly prohibited the next day sale.
7, raw and cooked food storage should be separated, cut raw and cooked food board and knife should also be separated.
8, meals should be quality and quantity, complete pattern, every day to ensure a certain amount of protein (meat, eggs, dairy, soy foods), fat and carbohydrates, but also a variety of vitamins and trace elements. To prevent food poisoning and gastrointestinal diseases, there should be anti-fly, rodent and other measures.
9, the staff should pay attention to personal hygiene, no hand jewelry, clean clothes and hats, selling meals in accordance with food hygiene requirements, such as: no hands to take the bun, tableware each time after use to wash, boil disinfection and so on.
Two, the cafeteria kitchen operating room health system.
1, raw and cooked food is placed separately, raw and cooked food chopping board, chopper, separate use.
2, no rodents in the prestige, no flies, no cockroaches, no rotten and spoiled food.
3, tableware, items neatly arranged, clean and sanitary.
4, cooking staff do not grow a beard, do not keep long nails, do not paint nail polish, do not wear rings, wear work clothes, wear a work hat.
5, the ground without oil, garbage, stove clean and sanitary.
6, not pulling wires, not private electrical appliances.
Three, the cafeteria restaurant health system.
In order to protect the students' dietary hygiene, maintain good health, strengthen the management of school cafeteria restaurant hygiene, the following system:
1, in the cafeteria restaurant to eliminate the presence of flies and other pests that spread bacteria.
2, the ground without confetti, peels and other garbage.
3, desktop, chairs, passing food windows should be free of grease, dust and other phenomena.
4, door and window glass in time to wipe clean, no dust and other phenomena.
5. The cleaning area within 3 meters outside the cafeteria is kept clean and tidy.36555554