Kindergarten food safety work schedule 1
In order to implement the spirit of the Education Bureau's "School (Kindergarten) Food Safety Work Plan",
Kindergarten food safety work schedule 1
In order to implement the spirit of the Education Bureau's "School (Kindergarten) Food Safety Work Plan", food safety work in kindergartens is put on the agenda. In order to effectively implement the food safety work in kindergartens, strengthen the supervision of kindergartens' canteens, ensure the safety of all teachers and students in kindergartens, and avoid food safety accidents, our park has formulated the following plans:
First, establish the organizational structure.
Leading Group for Food Safety Supervision in Kindergarten Canteen:
Team leader: xxx
Member: xxx xxx xxx
Kindergarten food safety leading group:
Team leader: xxx
Member: xxx xxx xxx
Two, the establishment of kindergarten canteen health management system
(a) the kindergarten engaged in food production and management personnel health examination system:
1, personnel engaged in food production and marketing must go to Yaodu District Center for Disease Control and Prevention for health examination before taking up their posts. They can only take up their posts after passing the examination and obtaining health certificates, and wear health certificates when working.
2. The person in charge of implementing this system shall organize the employees of this unit to carry out health examination every year, and master the results.
3. The person in charge of implementing this system shall regularly check the employee's certificates, and the person in charge of this system shall be investigated for responsibility if there is no certificate. ,
(two) the kindergarten canteen hygiene inspection system:
1. Establish and improve the sanitation and cleaning of canteens, and adhere to the system of "four decisions" (personnel, goods, time and quality) for environmental sanitation and cleaning.
2, the competent leadership regular inspection (two to three times a week)
3, canteen, head of the self-examination (every day)
4, health leading group members spot check (irregular)
5, according to the standard requirements, leaving no dead ends.
6, find out the problem, immediately solve, and shall be investigated for responsibility.
(three) the kindergarten canteen rough machining management system:
1. The canteen manager informs the warehouse keeper to prepare the raw materials for each meal according to the daily recipe requirements.
2, meat, poultry food special cleaning pool cleaning, special cutting board, special knife for cutting, put into the container for later use.
3, vegetables according to different varieties of rough machining program:
(1) Remove the inedible part of leafy vegetables, clean it with a vegetable sink, cut it with a special chopping board and a special kitchen knife according to the requirements of the recipe, and put it in a container for later use.
(2) Rootstock: wash the epidermis in the vegetable washing pool. If you need to peel, clean it again after peeling, and then cut it with a special cutting board according to the requirements of the recipe and put it in a container for later use.
4, rough machining personnel must dress neatly, hold a health certificate.
5. The person in charge shall supervise and inspect the operation of each post at any time.
(four) kindergarten to buy food raw materials to obtain a certificate system:
1, there must be a special person in charge of raw material procurement and master food hygiene knowledge and common sense of procurement.
2. Buy food and raw materials at designated places, and ask for hygiene license, food inspection certificate or laboratory test sheet when buying regular packaged food. When buying meat and poultry food, it is necessary to obtain quarantine certificates, and when buying non-regular packaged food, it is necessary to check the sensory properties such as color, aroma, taste and shape of the food.
3. Ask the shopkeeper for a receipt every time you pick up the goods, and keep the receipt until there is nothing abnormal after the food is processed.
Food buyers must have safety certificates.
(four) health knowledge training system for employees:
1, the health management personnel in kindergarten canteens should often participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and conduct health training and education for food practitioners in this kindergarten.
2, health management personnel should regularly organize employees of the unit to carry out food hygiene knowledge training, according to the requirements of the operation, to develop good health habits.
(five) food additives management system:
1, nitrite should not be used when cooking food, and nitrite should not be stored in kindergartens.
2. When cooking food, you must see the food additives clearly before use. Do not use additives with vague labels or unknown sources.
3. The seasoning pot must be marked with the dosage, the name of the seasoning in the pot and the seasoning purchased.
(six) tableware cleaning and disinfection system:
1. After use, the tableware must be cleaned of food residues and oil stains in the designated cleaning tank.
2. After confirming that the tableware is cleaned, put the tableware into the disinfection cabinet for disinfection.
(seven) kindergarten food safety emergency plan:
In order to deal with and control food poisoning accidents in time and ensure the health of students in school, the following food poisoning disposal schemes are formulated:
1, food poisoning in kindergarten:
Team leader: Commander xxx is responsible for reporting to the superior.
Team member: Deputy Commander xxx assists the Chief Commander.
Xxx logistics support sealed suspicious food to be investigated.
Xxx contact to appease parents.
2. The food safety emergency plan was launched.
When * * * has symptoms such as nausea, vomiting and diarrhea within a period of time after eating with children, the first discoverer should immediately report to the leader of the school food safety leading group, and notify the members of the leading group to be on duty, and the emergency plan for safety accidents will be started immediately.
Kindergarten food safety work schedule 2
I. Guiding ideology
Adhere to the food safety work policy of "learning the knowledge of food safety education laws and regulations, improving management level, cultivating students' self-care ability and avoiding mass food poisoning accidents", deepen the responsibility system for campus safety work, implement the work measures of "system guarantee, prevention first", create a "safe and harmonious campus", and do a good job in people's satisfaction education.
Second, the work objectives
1, participate in and strive to pass the quantitative assessment of food hygiene classification, and strive for food hygiene standards.
2. Fully implement the student food distribution project and the construction of campus assured stores.
3, the implementation of the "five-routine law" food management model, complete the task of establishing a food safety engineering demonstration school.
4. Increase capital investment to improve the school food safety environment.
5. Improve the mechanism to ensure that the school does not have group food poisoning accidents.
Third, the focus of work
1, conscientiously implement the laws, policies and work requirements of higher authorities on school food hygiene, ensure the implementation of school food safety work arrangement, and give timely feedback.
2. Establish and improve the food hygiene and safety work responsibility system, accountability system and various rules and regulations, equip corresponding food hygiene and safety management institutions and personnel, strengthen food safety training and safety education for school administrators, employees and all teachers and students, and form a good atmosphere in which all staff attach importance to and everyone stresses hygiene.
3, cooperate with the health supervision department to carry out quantitative grading assessment of school food hygiene.
4. Implement the "grain distribution system".
5, increase investment in food safety facilities, improve the food environment, reduce food safety risk coefficient.
6, to carry out special inspection of school food hygiene, actively cooperate with the health, industry and commerce departments to do a good job of special rectification, timely rectification found safety hazards, to prevent the occurrence of school drinking water poisoning.
Fourth, work measures
1, strengthen leadership and clarify responsibilities.
Strengthen the leadership of food hygiene and safety in schools. The school has set up a leading group for food hygiene, with clear responsibilities and detailed responsibilities, which have been implemented at all levels, forming a top-down working pattern of departmental cooperation and linkage, effectively preventing, controlling and eliminating the harm of food hygiene and safety accidents. It is necessary to establish a preventive emergency mechanism and organize, coordinate and guide emergency response. Once a food poisoning accident occurs, it can be dealt with quickly, and the danger can be controlled to a minimum.
2. Increase publicity, create an atmosphere and highlight the long-term effectiveness of education.
Implement the Regulations on School Hygiene, and vigorously publicize the Food Hygiene Law of People's Republic of China (PRC), the Measures for the Supervision of Students' Collective Dining Hygiene and the Measures for the Management of Street Food. Make full use of health education classes, class meetings, lectures, blackboard newspapers, radio, television, internet and other forms to carry out food hygiene and safety education, strengthen education, so that students can develop good hygiene habits and consciously resist buying food from mobile stalls. Enhance students' awareness of prevention and improve their self-protection ability.
3, highlight the key points, pay close attention to implementation
We should always take the school food hygiene and safety work as a major event, closely focus on the determined work objectives, pay close attention to implementation, and strive to achieve remarkable results. Focus on four aspects of work.
(1) Strengthen the safety supervision of school canteens and improve the quality of catering.
The supervision of school canteens should start from the source, establish a system for operators to obtain product certificates when purchasing food, strictly control the purchase channels, and strengthen the daily management of food hygiene, with someone in charge; Actively cooperate with health supervision departments to implement food hygiene management measures, standardize all aspects of food storage, processing and cooking, and prohibit the sale of spoiled food and "three noes" products to students; Strengthen the logistics management of school food hygiene according to law, let students eat safe meals, and resolutely prevent students from food poisoning accidents.
(2) Strengthen health examination to effectively prevent the invasion of germs.
(3) Strengthen prevention work in advance to prevent the occurrence of unexpected events.
It is necessary to further implement the policy of putting prevention first, make unremitting efforts, be vigilant and prevent campus invasion. Do a good job in canteen management, strictly control the entry of outsiders into the operation room, prevent theft and poisoning, and strictly close the door.
4. Strengthen business training and improve the level of supervision.
It is necessary to strengthen the professional knowledge training of school doctors and food safety management personnel and improve their professional ability and management level according to law. At the same time, employees engaged in food business should be trained to improve their awareness of food safety, master hygienic operation norms and avoid food poisoning. Adhere to the training and certification system, enhance the sense of responsibility and mission, and ensure food hygiene and safety.
Kindergarten food safety work schedule 3
I. Guiding ideology
In strict accordance with the requirements of the Food Safety Law and the Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, we will conscientiously implement the spirit of the document Notice of Bijie Municipal Government on Strengthening the Management of Kindergarten Dining Rooms in Primary and Secondary Schools in the Region (Bijie City [20xx] 169), put food safety in school canteens in a more prominent position, earnestly perform their duties, and adhere to prevention first, scientific management, clear responsibility and comprehensive management.
Second, improve the working system and strictly manage the canteen.
All units shall, in accordance with the requirements of the Food Safety Law and the Regulations on Hygienic Management of School Dining Rooms and Students' Collective Dining, and in combination with the actual situation of schools and kindergartens, establish and improve various management systems, such as certificates, physical examination, obtaining certificates and tickets, incoming goods inspection, disinfection, food sample retention, food poisoning accident report, etc., formulate detailed operating procedures for canteens, improve emergency plans for food poisoning, and standardize food safety management in school canteens.
(A) canteen management
1. The canteens of schools and kindergartens should be managed by schools and kindergartens themselves, and outsourcing is strictly prohibited.
2. School canteens should have storage, raw material processing, processing, sales and dining places that are suitable for the variety and quantity of business and meet the safety and health requirements, and keep a prescribed distance from toxic and harmful places.
3. There should be corresponding facilities for disinfection, washing, lighting, ventilation, anti-corrosion, dust prevention, fly prevention, rat prevention, washing, sewage discharge, garbage and waste storage.
4. The environment inside and outside the canteen should be kept clean and tidy. Brand-name cookers and pots and bowls containing food should be washed frequently and placed neatly, and must meet the hygiene requirements. All machinery and electrical appliances should be maintained, wiped and kept clean in time.
5, the school canteen to establish strict safety measures, it is forbidden to canteen staff into the canteen operation room and food raw material storage warehouse, to prevent poisoning incidents.
6, the diet drinking water equipment, disinfection facilities to conduct a comprehensive inspection, to ensure the normal use. Canteen administrators and employees must thoroughly clean and disinfect the canteen, clean and disinfect all tableware, thoroughly clean the stored food, and properly handle and discard expired food.
(2) Staff management
1. Schools and kindergartens must apply for catering service licenses, and canteen managers and employees must obtain valid health certificates and training certificates before they can take up their posts.
2, wear clean work clothes when mount guard, and often maintain personal hygiene. Wear a mask when processing food that is directly eaten. Don't talk, cough or sneeze at food.
Smoking, spitting, cutting hair and nails are not allowed in the workplace. Wash your hands and disinfect again after touching unclean things.
When selling food, you can't take food directly with your hands. It is strictly forbidden for staff to collect money with one hand and directly touch food with the other.
(3) Food procurement and warehouse management
1, strictly implement the procurement management by special personnel, and do not arbitrarily purchase escrow. '
2, do not purchase inferior, deterioration, over the shelf life and death, poisoning or unexplained livestock and other foods that do not meet the hygiene requirements and regulations. Don't buy flour, cooking oil, seasoning, salt, etc. Without QS logo.
3. The purchased food should be purchased from the business unit with valid hygiene license, and ask the supplier for the product certificate, inspection report and invoice.
4. The warehouse keeper shall strictly check and accept the purchased food and raw materials, put them into storage by classification and store them off the ground. At the same time, fill in the detailed warehousing list and handle the handover procedures with the purchasing staff.
(4) Food processing management
1, in strict accordance with the division of labor and operation of processing procedures, and the procedures must be carefully handed over and supervised.
2. Do not process or use foods and raw materials with deteriorated and abnormal sensory properties.
3, food processing should adhere to the operation procedures of one selection, two washing, three cutting, it is forbidden to process raw materials without cleaning.
4. Meat, vegetables and aquatic products should be cleaned in pools to prevent cutting. Containers containing meat, vegetables and aquatic products should be used separately and clearly marked.
5. Knives, boxes and containers for cooking and processing food must be used separately from raw food, cooked food, meat and vegetarian food, washed after use, stored in a fixed place and kept clean.
6. Processed food must be thoroughly cooked, and no cold dishes, raw salads or separate meals are allowed.
7, every meal, every kind of food must leave a sample, sealed with plastic wrap, put in a special refrigerator (freezer) with a lock, and leave a sample of not less than100g, and keep it in the cold room for more than 48 hours.
Third, establish and improve the supervision and management mechanism of school canteens.
Adhere to the work principle of putting prevention first, and improve the management mechanism of management supervision, supervision and guidance, and specific implementation. The person in charge of the school is the first person in charge of food safety in the school. All schools should establish and improve the school (park) director responsibility system, set up a canteen management working group with leaders in charge, logistics leaders and canteen managers as members, further increase the investment in canteen infrastructure construction, establish and implement various management systems such as leaders taking turns to accompany meals, applying for certificates and tickets, incoming goods inspection, quality control of key links, and emergency plans for food poisoning, clarify post responsibilities, and strengthen employees' food safety knowledge and relevant laws and regulations. Carry out regular inspections, find and deal with problems existing in canteen management in time, and strengthen the prevention and control of food poisoning accidents.
Fourth, strengthen coordination and cooperation.
In the management of canteens, schools should actively cooperate with relevant departments to supervise, urge and guide the food safety work in school canteens, and eliminate food safety hazards in time. Ensure that teachers and students eat safe and healthy food.
Five, conscientiously implement the school food safety responsibility system.
It is necessary to strictly implement the responsibility system and accountability system, establish and implement the responsibility system for food safety in school canteens with the principal as the first responsible person, clarify post responsibilities, equip full-time (part-time) food safety management personnel, establish and implement food safety management systems such as employees' certificates, health management, training, obtaining certificates and tickets, and incoming goods inspection, strengthen food safety knowledge and skills training for employees, improve relevant files, and strengthen regular maintenance of facilities and equipment to ensure procurement, storage and processing. Those responsible for food poisoning or other food-borne diseases caused by dereliction of duty and neglect of management should be investigated for responsibility.
Six, increase publicity and training.
All primary and secondary schools and kindergartens should make full use of safety classes, class meetings, blackboard newspapers, campus broadcasts and other publicity forms to publicize food safety laws and regulations, prevention and treatment methods and countermeasures for common food poisoning, educate students to pay attention to food safety, learn to distinguish fake and shoddy foods, and avoid eating cold and unclean foods, moldy expired foods, foods of unknown origin, raw water and inferior unsanitary drinks. It is necessary to cultivate students' good dietary hygiene habits and improve their self-protection ability through extensive education.
Kindergarten food safety work schedule 4
In order to strengthen the safety work in kindergartens, enhance the safety awareness of canteen staff, ensure the personal and dietary safety of children, and ensure the happy and healthy growth of children, according to the guiding spirit of health supervision regulations, our park conducted a detailed and thorough self-examination in light of its own situation. The work is summarized as follows:
First, a clear responsibility, organizational system construction
A food safety team was set up in the park, headed by a legal person, responsible for canteen inspection, the class teacher responsible for children's food distribution, and Zhu responsible for canteen cooking and hygiene and safety. Clear food hygiene and safety responsibilities, safety objectives and rewards and punishments. Strengthen the sense of safety responsibility, hold regular meetings on time, and hold a summary analysis meeting of the food management Committee once a month to deal with hidden dangers in time, so as to make the health and safety work of the canteen foolproof. Conduct investigation activities for specific safety work. Responsible personnel are required to improve their sense of responsibility, enhance their common sense of food hygiene and safety, and truly realize the importance of food safety work.
Second, the canteen environmental sanitation management.
Kindergartens conduct an in-depth inspection on the sanitary situation of canteens once a month, completely eliminate the sanitary corner, and promptly deal with and update all kinds of unsanitary hidden dangers and habits. Kitchen staff conscientiously study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe, in line with national food hygiene requirements. Places where food and raw materials are stored shall be managed by special personnel, and indirect staff shall not approach them; Strictly implement the system of separating raw food from cooked food and processing, and strictly implement the system of preparing meals on the same day to prevent overnight meals from damaging children's health. Eliminate rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.
Third, health management.
Our park has formulated a health management system for canteen employees to manage their health. If employees are found to have unhealthy factors, they should be transferred from their posts in time and check their health certificates to ensure that the health certificates are within the validity period.
Fourth, ask for a ticket.
1. When purchasing food, the purchasing staff in the canteen should ask the sales staff for a copy of the relevant food hygiene license, check the shelf life of the food, and do not purchase rotten food. Do not buy cooked food, etc.
2, don't let children eat some food with additives, do a good job of strict control.
Verb (abbreviation for verb) Clean and disinfect.
1. Due to the geographical location, there are two pools in the canteen, namely, the dishwashing pool and the vegetable washing pool. Pools are used in different categories to prevent cross-contamination. Soak vegetables in water for about half an hour before cleaning to avoid pesticide residues.
2. Wash the tableware with detergent first, then clean it with flowing tap water, and finally put it into the disinfection cabinet for disinfection. Put the disinfected tableware into the cleaning box for use when eating.
Six, food processing management
1. The canteen staff always keep every corner of the canteen clean and hygienic, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.
2. When cooking food, employees should pay attention to the quality of the food, so as to achieve color, fragrance and taste, increase children's appetite, pay attention to the separation of raw and cooked food in the production process, and pay attention to cross-contamination, especially the bean products should be strictly cooked and thoroughly burned. But we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.
3. Employees in the canteen should keep samples for 48 hours per meal and make records. After each meal is done, let the children finish it within 2 hours, so as not to affect the food quality for too long.
Although there are still some deficiencies in canteen hygiene, we will continue to work hard to do a better job in food safety in kindergartens.
Table 5 Kindergarten Food Safety Work Plan
In order to conscientiously implement the Food Safety Law of People's Republic of China (PRC), the Special Provisions of the State Council on Strengthening the Supervision and Management of Food Safety and the Regulations on the Implementation of Food Safety, we will vigorously promote the establishment of food safety demonstration counties in Chengdu. Adhere to the people-oriented, earnestly do a good job in food safety in our town, take food market access as the carrier, clarify the division of labor, widely publicize, strictly manage, strengthen inspections, implement target responsibilities, create a good food safety environment in our town, and further improve the food safety level in our town. According to the specific requirements of the Municipal Food Safety Office, the 20xx annual food safety supervision work plan is formulated.
One is to strengthen organizational leadership.
The town government has set up a leading group for food safety with Mayor Luo as the team leader, Wang Feng, Minister of Town Armed Forces, He Zhihong, Director of Police Station as the deputy team leader, and members from the Economic Development Office, Social Affairs Office, Agricultural Service Center, International Community Construction Promotion Office, Comprehensive Management Office, Safety Supervision Office, Industry and Commerce Office, and Health Center. The office of the leading group is located in the safety production office. In case of food safety accidents, do a good job in emergency treatment and report to the Municipal Food Safety Committee.
Second, clear responsibility.
(1) The Office of Work Safety is responsible for organizing the persons in charge of food business and catering units and individual industrial and commercial households to carry out food safety knowledge training and daily food safety work, and jointly with the industrial and commercial offices to carry out daily food safety inspection.
(two) signed a letter of responsibility for food safety with the community, food production (processing) small workshops, market management committees, middle (primary) schools and kindergartens; Strictly check and rectify unlicensed business households and small workshops, and check at least 1 time every quarter; Supervise and urge enterprises to establish and improve the self-inspection system, and conduct qualitative tests on illegal use of non-edible substances and abuse of food additives and illegal drugs; Strengthen the management of kitchen waste; Strictly control market access and speed up the construction of quality and safety traceability system for pig products; Strengthen the management of group banquets and supervision of aquaculture in rural areas to ensure that major food safety accidents do not occur in the jurisdiction.
(three) social affairs office, health center will regularly organize mobile chefs to learn the knowledge of collective banquets and food safety knowledge training.
Third, the implementation of information reporting.
The town's food safety information liaison person 1 person submits no less than 1 piece of food safety supervision information every month, and organizes special rectification activities for more than 4 times. Implement the information officer and be responsible for the submission of food safety information. The contents and requirements submitted mainly include the system, the dynamics of food safety work of enterprises in this department, the information of supervision and inspection, the information of food safety accidents and emergencies.
Fourth, improve the working system.
Do a good job in the implementation of work inspection. In order to do a good job in the "food safety project" in our town and realize the food safety target supervision of this system, the method of combining regular inspection with surprise inspection will be adopted. Regular inspection, organize relevant functional departments, carry out inspection activities at least once every quarter, strengthen duty on major holidays, and carry out food safety inspection. The special rectification inspection mainly focuses on the key, hot and difficult work and the development of special rectification actions for food safety.
Verb (abbreviation of verb) strengthens supervision.
The Town Food Safety Committee and the Town Food Safety Office earnestly perform the functions of organization, coordination and comprehensive supervision, and each supervision department performs its own duties. They will intensify daily inspection and rectification, take practical and effective measures, effectively put an end to major food safety accidents, and vigorously promote the establishment of food safety demonstration counties in Chengdu.
In 20xx, the town party committee and government put food safety on the important agenda to ensure food safety funds. Under the strong leadership of the Party Committee and the government, strengthen food safety supervision and raise food safety work to a new level.
Kindergarten food safety work schedule 6
First, the guiding ideology:
In order to conscientiously implement the State Council's Regulations on Further Strengthening Food Safety Work, Opinions of the Provincial Government on Further Strengthening Food Safety Work, Regulations on Kindergarten Hygiene Work, Opinions of the Ministry of Education and the Ministry of Health on Strengthening Kindergarten Hygiene and Epidemic Prevention and Food Hygiene and Safety Work, with the goal of preventing and curbing serious food safety accidents, we will earnestly strengthen food safety work and strive to create a safe food consumption environment for kindergartens. Adhere to the elimination of food safety hazards, fully implement the food safety responsibility system, firmly establish the consciousness of "life and health of teachers and students come first, and responsibility is more important than Mount Tai", and generally establish and improve the long-term management mechanism of food safety around the purpose of "students go to kindergarten, educate and educate people", fundamentally enhance the ability of the education system to prevent food safety accidents, ensure the safety and health of teachers and students, and create a safe and stable education and teaching environment.
Second, strengthen leadership.
Food hygiene and safety in kindergartens is an important basic work. Kindergartens should effectively strengthen leadership, improve teachers' and students' understanding of food hygiene and safety in kindergartens, and fully understand the importance, urgency, arduousness and long-term nature of this work from the perspectives of ensuring teachers' and students' health and life safety, ensuring the normal education and teaching order in kindergartens and maintaining the overall situation of social stability. Kindergarten has formulated the implementation plan of food hygiene and safety work, made clear the responsibility of specialized institutions and special personnel, and effectively strengthened the management of food hygiene and safety work in kindergarten; A leading group for studying food hygiene and safety was set up, headed by the top leader. Fully responsible for food hygiene and safety in kindergartens, organizing and coordinating the work of various departments, and forming an effective food hygiene and safety network throughout the school.
Third, clear responsibilities.
1. The deputy director in charge of kindergarten shall perform the following duties:
(1) Strengthen food hygiene management in kindergartens. The deputy director in charge of the kindergarten signed a letter of responsibility for food hygiene and safety with the administrator of the kindergarten canteen. Every semester, the school committee organizes one or two inspections of food hygiene and safety in kindergartens, urges the timely rectification of hidden dangers of accidents, and does a good job in the management and supervision of food hygiene in kindergartens such as nutritious meals and drinking water for students.
(two) kindergarten food safety management personnel and employees should accept food hygiene knowledge, professional ethics and legal education and training, and make the necessary assessment records.
(3) Strengthen the construction of basic facilities such as canteens and drinking water in kindergartens to meet the hygiene requirements and adapt to the enrollment scale of kindergartens. Kindergarten canteens and drinking water and other infrastructure can not meet the health requirements or do not meet the scale of running a school, it should be ordered to make rectification within a time limit.
(four) to supervise the implementation of the responsibility system for food hygiene and safety and the accountability system for food hygiene and safety accidents.
(5) Carry out health education, popularize students' knowledge of food hygiene and safety, and educate students to develop good eating hygiene habits.
2. Kindergartens shall perform the following duties:
(1) Kindergartens hold special meetings on food hygiene and safety regularly, check the hygiene and safety of food and drinking water in kindergartens' canteens, restaurants and shops every month, find potential safety hazards, rectify them in time, and resolutely close 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 at all levels of inspection and self-inspection; Second, there should be rectification records for the discovered safety hazards; 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.
(2) Kindergarten 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.
(3) In order to strengthen the hygienic management of drinking water, kindergartens must provide students with enough drinking water that meets the hygienic standards and necessary hand washing facilities. Kindergarten water supply work is supervised by a special person, and the container for students' drinking water must be stamped and locked.
(4) Employees in canteens must receive food hygiene knowledge and health legal knowledge training in accordance with the Food Hygiene Law of People's Republic of China (PRC), and hold health certificates tested 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.
(5) The materials in the kindergarten canteen shall be subject to the access system, with fixed-point procurement, and a procurement acquisition and acceptance system shall be established.
(6) Carry out health education, popularize food hygiene and safety knowledge, and educate students to develop good food hygiene habits.
(7) 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.
(8) After a food poisoning accident occurs in a kindergarten, it shall promptly report to the local health administrative department and the education administrative department, and actively take measures to carry out rescue work.
Fourth, specific measures.
Establish a food hygiene and safety system in kindergartens. The first is to establish a reporter system for public health emergencies in kindergartens. Learn to designate a person 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; 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. The second is to establish an emergency mechanism for public health emergencies. Kindergartens should establish an emergency mechanism for food poisoning or other food-borne diseases. After the occurrence of food poisoning or suspected food poisoning accidents, kindergartens 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) Assist health institutions to treat patients.
(3) keeping the food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and venues.
(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 kindergartens. Kindergartens and their responsible persons who violate regulations, neglect their duties and management and cause food poisoning or other food-borne diseases shall be investigated for responsibility according to law.