First, organizational management is in place.
1. Establish an activity office for creating healthy restaurants, with a leader in charge of restaurants responsible for the implementation of the work of creating healthy restaurants and the work plan for creating healthy restaurants.
2. The management system is complete, and written materials such as inspection records and photos of activities to create healthy restaurants are complete, and the working documents are standardized.
3. The business license, catering service license and food circulation license are complete and valid.
4. The emergency plan for sudden food poisoning events is complete, and no major food safety accidents occurred in that year.
Second, facilities and equipment are perfect.
1, washing, ventilation, anti-corrosion, dust prevention, fly prevention, exhaust smoking, sewage discharge, closed garbage containers, etc. Intact; The upper and lower sewers are unobstructed, and there is a rat net.
2. The cleaning pool, disinfection pool, washing pool, meat washing and vegetable washing pool are clearly marked, and the disinfection equipment is clearly marked, with reliable effect.
3. Smokeless scales for ceiling and exhaust hood; Wall skin and paint should be free of peeling and oil pollution.
4, equipped with a special food sample storage refrigerator, the temperature is set to 0 degrees Celsius -6 degrees.
5, garbage, swill containers sealed intact, food waste classification (recyclable and non-recyclable).
6. Rough machining room, storage room and vegetable storage room are set independently; Magnetic cards do not directly contact money when selling rice.
7. The "Five Specialties" of the chilled meat room shall be implemented, and special dressing rooms, hand washing facilities, chilled meat food window trays and disinfection lamps shall be installed in place. The chilled meat room shall be provided with door curtains or curtain and independent air conditioning.
8. The materials of tools, utensils and tableware meet the national standards, and the refrigerator for storing food is separated from raw food and cooked food. Food imported directly shall be packed with nontoxic and clean materials, and colored plastic containers are prohibited.
Third, food processing and production norms
1, the food processing flow should be clear about raw and cooked, and ensure "four passes" (one wash, two brushes, three flushes and four disinfections).
2. Processed food should be kept raw and cooked, finished and semi-finished products, food and sundries, medicines, food and natural ice in isolation; Raw and cooked tools, containers and refrigerators should be used separately.
3, fresh food raw materials, storage rack, separated from the wall, dust and fly.
4, side dishes, dishes dedicated, obvious signs; * No rust, clean cover and clear positive and negative signs.
5, the use of public tableware, tea sets and containers directly containing food, using physical or chemical methods to clean and disinfect, so that light, clean, astringent, dry, sealed storage.
6, tools should be kept clean, positioning storage, vegetable pier vertical storage; Medicine, pallor
Fly swatter should be stored in the designated location.
7, waste, garbage removal in time, Nissan Nissin, garbage containers clean and beautiful, regular disinfection.
8. The floor, walls, doors, windows, tables and chairs of the operation room should be clean and tidy, free of oil, dust and sundries; Personal belongings are placed in the center.
9, cooked food should be thoroughly cooked, overnight or outsourcing cooked food must be reheated. The central temperature of edible food is not lower than 60℃.
Fourth, food procurement and storage are safe and reliable.
1. Food shall be inspected for safety and quality before warehousing, with three certificates for bulk food inspection (hygiene certificate, chemical verification and certificate of conformity), and complete purchase contract and invoice, so as to ensure the traceability of purchased food and raw materials 100%.
2, the main and non-staple food warehouse management by the specialist is responsible for and strictly registered, each main and non-staple food raw materials, spices purchase registration is complete.
3. The warehouse stores food raw materials in different categories, first in first out, for special use, without personal belongings. Food storage should be classified and divided into shelves, away from the wall, without vector pollution.
4. Packaging, containers and tools for transporting food and loading and unloading food are pollution-free. Food raw materials are taken out of the outer packaging and put into the operation room, and eggs are put into the operation room for dumping.
5. Establish a food sample retention system, and keep all the dishes on duty, each of which is not less than 100g, with the name of the dishes marked on the label and stored in the designated location for 24 hours.
V. Effective vector control
1, the qualified rate of vector control 100%, no mosquito breeding, and the infection rate of rats, flies and cockroaches below 3%.
2, disinfection, monitoring report and disinfection records are complete.
3. The screen window, screen door, door curtain, air curtain and automatic door installed in the restaurant are not damaged; Various pipeline facilities are equipped with rat prevention devices. The set rat box and poison bait are fresh and effective; Anti-fly curtain and anti-fly lamp are in good condition and effective.
4. There are no caves and gaps in the walls of restaurants and operating rooms; The fly-killing lamp is hung about 2 meters above the ground.
Nutrition and health intervention of intransitive verbs
1. Implement measures to control oil and salt, and prompt food nutrition collocation in a prominent position in the restaurant.
2, equipped with full-time and part-time food inspectors, nutritionists and nutrition catering staff.
3, take various forms, regularly carry out health knowledge propaganda, have a fixed propaganda position, guide employees to develop good eating habits, master self-care knowledge.
4. Equipped with weighing scale, bmi ruler and dietary balance pagoda.
Seven, employee health management
1. The qualified rate of health examination for front-line personnel 100%.
2. Employees have dressing rooms or personal lockers, and facilities for washing hands and bathing.
3. The cold meat room has the conditions for changing clothes for the second time.
4, work time must wear work clothes, wear a working hat (including management personnel).
Eight. Good dining environment
1, reaching the standard of smoke-free catering units.
2. The dining environment is comfortable and beautiful, and a special dining service area is set up.
3. The environment inside and outside the restaurant is clean and tidy, with no pollution around it and no sanitary corner.
Don't litter, litter.
4. The dining room is equipped with a sink and a bathroom to ensure that the equipment is in good condition.
5. Save food, save energy and reduce emissions, and meet the requirements of environmental protection.
6. The satisfaction rate and basic satisfaction rate of dining staff reached over 80%.
extreme
In order to conscientiously implement the Food Hygiene Law of People's Republic of China (PRC) and further strengthen the hygiene management of school canteens, according to the Food Hygiene Law, the School Hygiene Regulations and the actual situation of our school canteen, the canteen work plan is formulated as follows:
First, we should continue to strengthen the management of canteen work, strengthen technical training, and improve the professional level and service quality of canteen staff.
2. Strictly implement the food hygiene law, and the staff must hold relevant certificates to prevent health accidents.
Third, strictly control the purchase, transportation and storage of food, and resolutely prevent spoiled and rotten food from entering the canteen to prevent food poisoning.
Do a good job in the hygiene of school canteens, disinfect cookware once a day, and separate raw and cooked food to prevent infectious diseases.
5. Food should be kept clean and hygienic, and it should be protected against flies, rats and dust in summer, and kept warm in winter.
The procurement of all kinds of materials, grain and vegetables should ensure the quality, timely supply, buy less and sell more, and do a good job in price and cost accounting. Correctly handle the relationship between employees, friendly cooperation.
Staff should wear work clothes and not receive visitors in the canteen during work. Take a bath and get a haircut regularly, don't leave too long nails and don't wear jewelry. Dining room tableware, floor and warehouse should be kept clean and tidy, and always kept clean and orderly.
Chapter II: Work Plan of Logistics Canteen
With the passage of time, we ushered in the beginning of a new semester. Fan Work Plan: Work Plan of Logistics Canteen. The canteen work will be carried out in an all-round way according to the overall planning of the school. All the staff will unite around the school leaders without hesitation, obey the management, concentrate on their work and build a veritable service team. Below I will make a detailed plan for the core work of this semester from three aspects: "advanced service, strict economy and standardized management":
First, advance service: service is the bounden duty of logistics work, and advance service is an inevitable requirement for our own work. As long as we have this condition, we can avoid omissions in our work and raise our work to a new height.
1, improve the overall sanitation of the canteen and create a good dining environment for the majority of diners.
2. Do a good job in the relationship between teachers and students, understand their tastes and serve them delicious meals.
3, found that the problem should be solved in time, do not hesitate, do not be presumptuous.
4, according to the hygiene standards to do a good job of cleaning the restaurant, always maintain good personal hygiene.
5, in charge of the use of equipment to do regular inspection, table neat, tablecloth clean, no damage, tableware without stains.
6. Make preparations before meals according to the task requirements.
7. Be proactive, enthusiastic and polite, and provide excellent service for diners.
8. All canteen staff must improve their service, treat teachers and students with the same enthusiasm as guests, do not work with emotions, and do not swear or speak ill of others. If they are found to be obedient, they should stop working immediately.
Second, practice economy: economy is a traditional virtue of the Chinese nation and a work concept that all staff must have. Saving is one of the key points of canteen work, such as oil, water, electricity, steam, cleaning, disinfectant, cleaning balls and so on. , by the specialist regular quantitative collection and storage. And reasonable use of leftovers and leftovers that can be eaten again are fully heated and sold at a reduced price, so as to resolutely put an end to unnecessary waste and improve cost-effectiveness.
1, careful calculation, put an end to waste, reduce food costs and improve the utilization rate of raw materials.
2. Save water and electricity, take good care of tools and keep them properly after use.
3. It is strictly forbidden to drain the raw materials. Don't talk about the affair when selling rice, and don't give it away.
Third, standardized management: standardized management is of great significance for the canteen to control the occurrence of food poisoning accidents well, the cost will not cause unnecessary waste, the work direction is clear, and the staff's working mood is stable.
1, the canteen supervisor should fully clarify the division of work of each post, highlight the primary and secondary, and highlight the key points.
2. Nine prohibitions for restaurant employees
(1) All restaurant employees are forbidden to take food out of the restaurant or give it to others.
(2) All restaurant employees are forbidden to handle food at will, and those with reserved value must be properly kept for other use. If a small amount of leftovers have no retained value, they must be reported to the supervisor for approval before disposal.
(3) You must arrive at your post 5 minutes in advance every day. It is forbidden to leave your post without leave or leave early. Create a healthy canteen work plan
(4) During the on-the-job period, you must dress neatly, and it is forbidden to talk about food loudly.
(5) All purchased food raw materials must be classified and stored, and cross-contamination is strictly prohibited.
(6) In the process of food production, the Regulations on the Administration of Food Processing and Production must be seriously implemented.
(7) Resolutely put an end to the handling of questionable food raw materials and expired food, and report to the competent authority for approval before handling.
(8) The equipment used shall be cleaned and maintained regularly, and it is forbidden to borrow, misappropriate or take it for yourself.
(9) Workers are not allowed to enter the operation room again after work without permission.
3. Instructions for canteen staff: In order to strengthen canteen management, strengthen safety measures, standardize safety management, effectively prevent food hygiene and safety accidents, familiarize employees with the essentials of overall canteen management, and help employees to work correctly, normally, actively and orderly, according to the relevant regulations and combined with the actual situation of our school, the Manual for Instructions for Staff is specially formulated, and we hope that you will seriously implement it.
(1) All canteen staff must unconditionally obey the reasonable work arrangements of the leaders, resolutely put an end to the emergence of "liberal ideas", conscientiously complete their daily work, and assist others when necessary. The work plan is the work plan of the logistics canteen.
(2), all canteen staff must hold a health certificate before mount guard, such as found that I carry any infectious diseases, leave unconditionally.
(3) All canteen staff must wear clean work clothes and badges.
(4), all canteen staff must put their hair in the work cap, and shall not stay outside, so as to often take a bath, have a haircut, cut their nails and dry the bedding.
(5) All canteen staff must improve their service meaning, treat teachers and students with the same enthusiasm as guests, do not work with emotions, do not call names or speak ill of others, and stop working immediately if they find obedient.
(6) All canteen staff are not allowed to eat or take any food before meals, and are not allowed to make any noise or sneeze at food during production.
(7), all canteen staff shall not send any food, food raw materials, spices; It is forbidden for rice sellers to cook human flesh rice; Tools shall not be borrowed or misappropriated without permission; Public property may not be appropriated. Those who yield will be severely punished.
(8), all canteen staff are strictly prohibited to leave at will, channeling, no major leave, absenteeism without reason, telephone leave.
(9) The hygiene in the area of personal hygiene responsibility must be kept clean and cherish the fruits of others' labor.
(10), the personnel on duty on that day must carefully check and sort out the work, solve the problems in time when found, report to the supervisor and make records. Close all doors, windows, water, electricity and gas, and finally leave the restaurant.
(1 1), canteen technicians must always learn business skills, improve their business level, and lay a good foundation for better providing nutritious and delicious meals.
(12), the service personnel must obey the work requirements of the technicians and operate according to the procedures. Those who don't follow the rules and procedures will be responsible for any accident.
(13), handyman (food coordinator) must deal with each kind of raw material carefully according to the arrangement of the menu, ask the unknown raw materials clearly, and put an end to cutting and blending deteriorated raw materials.
(14). Any tools such as articles and food that are damaged and wasted due to work mistakes must be compensated.
(15), all canteen staff must conscientiously implement the school's rules and regulations, and must not make noise, fight or spread abnormal gossip to disturb others' normal work. If they submit, they should immediately stop their positions.
(16), all canteen staff must turn off their cell phones during the meeting and are not allowed to leave their seats and walk around at will. They are not allowed to whisper to others or play with keys. If found, it will be dealt with seriously.
(17), it is forbidden for all canteen staff to make excessive jokes and chase after each other during their on-the-job work. Those who make waves will be severely punished, and those who cause accidents will bear the consequences. 30 yuan will be deducted from the assessment every day if he is injured from playing.
(18), the procurement personnel must purchase according to the formula plan, resolutely put an end to greedy and cheap procurement of inferior raw materials, do a good job in investigating all kinds of raw materials in the market, purchase reasonably, and ask suppliers for three certificates as the basis for procurement, pay attention to cross-contamination in the transportation of raw materials, and ensure the quality of raw materials.
(19), the storekeeper shall register all purchased raw materials, first in first out, master the warehousing time, strictly regulate the warehouse system, prevent other personnel from entering and leaving the warehouse at will, and shall not distribute them except for the delivery time, and shall not handle any raw materials without the consent of the supervisor. If there are events such as unknown registration, unknown outbound and unclear accounts, stop working immediately. When working outside the warehouse, you must cooperate and assist the waiter.
(20), the restaurant manager is responsible for the management of the department:
1, responsible for formulating weekly nutrition recipes, overall canteen work plan, and supervising the implementation of rules and regulations.
2, responsible for food management meeting, supervision of food quality and hygiene.
3, responsible for the inspection and acceptance of food raw materials and canteen management of fixed assets.
4, responsible for the canteen monthly cost accounting and statistical reports.
5, responsible for employee assessment. In the process of management, we must manage flexibly in accordance with the various systems of the school, and we must not be human and gang-oriented, abuse power for personal gain, or retaliate against others with false ones. We must understand each employee's personality and business ability, arrange work reasonably according to the situation, master the work situation of each team, supervise the food processing process, and effectively adjust each employee's work mood. Take the lead in participating in various large-scale activities of the school. Organize consultation meetings on opinions and suggestions, and carry out business training on a regular basis.
Tisso
First, strengthen leadership.
Food hygiene and safety in schools is an important basic work. All localities and schools should earnestly strengthen leadership, improve teachers' and students' understanding of school food hygiene and safety, and fully understand the importance, urgency, arduousness and long-term nature of this work from the perspectives of ensuring the health and life safety of young students, ensuring the normal education and teaching order of schools and maintaining the overall situation of social stability. All schools (including kindergartens and other institutions running schools) should formulate the implementation plan of food hygiene and safety in their own units, clarify the specialized agencies and responsible persons, and earnestly strengthen the management of food hygiene and safety in schools; It is necessary to set up a school food hygiene and safety work leading group headed by the top leader, be fully responsible for the school food hygiene and safety work, organize and coordinate the work of various departments, and form an effective food hygiene and safety network throughout the school.
Second, clear responsibility.
(a) the administrative department of education shall perform the following duties:
1. Strengthen the management of food hygiene in schools under its jurisdiction, and incorporate school food hygiene and safety into school supervision, evaluation and assessment indicators. The administrative department of education and the school signed a letter of responsibility for school food hygiene and safety. Every semester, in conjunction with the administrative department of health, organize one or two school food hygiene and safety inspections, promptly supervise and rectify hidden dangers of accidents, and do a good job in the management and supervision of school food hygiene such as students' school meals, "school milk" and drinking water.
2 there are plans to implement food hygiene knowledge, professional ethics and legal education and training for school principals, principals in charge, school food safety management personnel and employees, and make necessary assessment records.
3. Strengthen the construction of school canteens, drinking water and other infrastructure to meet the health requirements and adapt to the enrollment scale of the school. School canteens, drinking water and other infrastructure can not meet the health requirements or do not adapt to the scale of running a school, it should be ordered to make rectification within a time limit. If the rectification is not in place, it shall not be approved to expand the enrollment scale.
4. Supervise the school to implement the responsibility system for food hygiene and safety and the accountability system for food hygiene and safety accidents.
5. Urge schools to carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.
(2) Schools shall perform the following duties:
1. The school should set up a leading group for food hygiene and safety, define specialized agencies, and designate special personnel to be responsible for food hygiene and safety in the school. The principal's management responsibility for school food hygiene and safety is clarified. The principal is the first responsible person for food hygiene and safety, the school-level leaders are the main responsible person, and the specific responsible person is the direct responsible person. Implement post responsibilities at all levels, work together, and perform their duties. In every post and every operation link, we must be responsible to people and resolutely achieve "who is in charge and who is responsible".
2. The school regularly holds special meetings on food hygiene and safety, and checks the hygiene and safety of food and drinking water in school canteens, restaurants and shops every month, finds potential safety hazards, makes timely rectification, and resolutely closes them if they do not meet the basic hygiene requirements. At the same time, four "filing" should be done: first, inspection records should 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.
3. School canteens should adhere to the principle of "serving teachers and students, guaranteeing a small profit", implement target responsibility management, and establish and improve the food hygiene and safety management system.
In order to strengthen the hygienic management of drinking water, schools must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. The school water supply work is supervised by a special person, and the containers for students' drinking water must be sealed and locked, and cleaned and disinfected every day.
5. School canteens, restaurants and shops must meet the basic conditions of food hygiene management and obtain hygiene licenses. It is strictly forbidden to sell "three noes" food and expired food.
6. Employees in canteens must be trained in food hygiene knowledge and health legal knowledge in accordance with the Food Hygiene Law of People's Republic of China (PRC), and hold health certificates inspected by medical units designated by health supervision departments. Anyone who is found to have diseases that affect food hygiene and safety shall leave his post immediately and be re-employed after the disease is cured.
7. The school canteen materials shall be subject to the access system, and shall be purchased at designated points, and a system of purchasing recipients and acceptance shall be established.
8 to carry out health education, popularize food hygiene and safety knowledge, and educate students to develop good food hygiene habits.
9. Strengthen the security of canteens and drinking water sources, and prohibit non-canteen staff from entering the processing operation room and food raw material storage room at will to prevent poisoning accidents.
10. After the food poisoning accident happened in the school, it should report to the local health administrative department and education administrative department in time, and actively take measures to carry out rescue work.
Third, specific measures.
1. Establish a school food hygiene and safety work system. The first is to establish a reporter system for public health emergencies in schools. All localities and schools should designate special persons to report public health emergencies including food poisoning. In the event of public health emergencies such as food poisoning, it is necessary to immediately report to the local health and education administrative departments, and at the same time fully cooperate with the rescue, investigation and handling of the incidents; After receiving the report, the spokesman of the education administrative department should report to the higher education administrative department step by step within 1 hour. The contents of the report include the unit, address, time, number of poisoned people, clinical manifestations, measures taken, suspicious food, contact name and contact information of food poisoning or suspected food poisoning accidents. After the school food poisoning incident is controlled, the school and the local education administrative department should report the details of the incident and the handling results to the superior in time. The second is to establish an emergency mechanism for public health emergencies. Schools should establish an emergency mechanism for food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accident, the school should take the following measures: (1) immediately stop production and business activities, and immediately report to the local people's government, the education administrative department and the health administrative department; (2) Assisting medical institutions in treating patients; (3) Keeping food and its raw materials, tools, equipment and sites that cause or may cause food poisoning; (4) Cooperate with the investigation by the administrative department of health, and truthfully provide relevant information and samples according to the requirements of the administrative department of health; (5) Implement other measures required by the health administrative department to keep the situation to a minimum. The third is to establish an accountability system for food hygiene in schools. In violation of the provisions, dereliction of duty, neglect of management, resulting in food poisoning or other food-borne diseases of schools and responsible persons, and after the occurrence of food poisoning or other food-borne diseases, the report is not timely, concealment, omission of schools and responsible persons, by the administrative department of education in accordance with the relevant provisions to give informed criticism or administrative sanctions. At the same time, the school vetoed all the assessments in that year.
2 check the school food hygiene and safety account, summarize the annual food safety work, and urge the rectification unit to complete.
3. Continue to carry out special rectification work to ensure that all school canteens and small shops have health permits and employees' health certificates, with a holding rate of 100%.
4. Increase capital investment and effectively improve school health infrastructure and conditions. In the process of school planning, construction and renovation of dangerous buildings, we should consider the improvement of facilities and conditions of canteens, dormitories and toilets as a whole; Every year, we should arrange corresponding special funds to improve the sanitary facilities such as school canteens, dormitories and toilets, so that the canteen buildings, equipment and environmental sanitation requirements meet the requirements. According to the "Implementation Opinions on Quantitative Grading Management of Food Hygiene Supervision in School Canteen in Rugao City", the grade of school canteen was quantitatively evaluated.
5. Effectively strengthen supervision and management. Education administrative departments at all levels should take effective measures to effectively strengthen food hygiene and safety supervision in schools (especially rural schools), implement various safety management measures, establish and improve various food hygiene management rules and regulations, and continuously improve the management level.
6. Conduct regular training. Regularly train school health leaders and school canteen leaders on health law and food hygiene knowledge. After receiving the municipal training, the school shall organize the training of relevant knowledge and regulations for its catering employees.