First, measures to prevent food pollution.
(a) strictly implement the food hygiene law and the food hygiene "May 4th" system, and do a good job in environmental and personal hygiene according to the requirements of post responsibility system.
(2) completely eliminate rats, cockroaches, flies and mosquitoes in kitchen warehouses and tea rooms.
(3) It is forbidden to purchase and process rotten, spoiled and moldy meat, milk, aquatic products, vegetables, fruits and other food raw materials, and live birds are forbidden to enter the kitchen.
(4) Perishable foods should be refrigerated at low temperature, and most overnight foods should not be reused and should be discarded.
(5) Persons suffering from dermatosis, suppurative trauma, upper respiratory inflammation, oral diseases or other infectious diseases are prohibited from engaging in food processing and food supply.
(six) the good food procurement, acceptance, to prevent toxic food from entering the kitchen, to prevent food poisoning caused by eating or improper processing.
(7) non-edible or indirect food items in the kitchen, such as alkali, baking soda, alum, detergent, detergent, etc. , should be stored separately, it is forbidden to mix with other items, especially food.
(8) Dramatic drugs (including pesticides) are prohibited from entering warehouses and kitchens.
(9) When an accident occurs, the site should be kept in an appropriate state to prevent the parties from destroying suspicious food without authorization. Samples of food containers, semi-finished products or raw materials, patients' excrement or vomit should be collected in time and sent to the health management department for inspection and treatment.
Second, the canteen safety operation, fire prevention, fire prevention measures
(a) canteen equipment should comply with the fire code, and need to be equipped with sufficient fire fighting equipment.
(2) Strengthen the management of fire sources. Oil stoves, gas stoves, electric heating equipment, and power control cabinets should be handled by special personnel. Before leaving work, all power supplies should be cut off.
(3) Eliminate oil stains and dirt at any time, keep flammable items away from fire sources, and prohibit smoking in kitchens and warehouses.
(4) All employees must be trained in fire control knowledge, and all fire control facilities should be inspected regularly.
(five) prohibit all non kitchen personnel from entering the business premises.
Three, the canteen staff cuts, burns, burns and mechanical injury prevention measures
(1) All equipment must be guaranteed, and the operators must strictly abide by the operating rules and safety system.
(2) Strengthen tool management, set up special tool cabinets and tool racks, assign special personnel to use them at work, and store them centrally after work.
(3) In the process of cooking and transporting food, stove operators should avoid direct contact with high-temperature cookers and stoves. If necessary, they should wear gloves or use towels to insulate themselves to prevent burns.
(4) If an employee is injured, he/she should be sent to the hospital for treatment immediately, and his/her family members should be informed that they should not touch food again before the wound has healed.
Four, canteen, food hygiene management, disease prevention and control system
(1) Regularly organize canteen staff to learn food hygiene and safety laws and regulations and the spirit of relevant food hygiene and safety documents of governments and organs at all levels, organize staff to participate in health knowledge training organized by health departments, and continuously improve the health awareness and legal awareness of canteen staff.
(two) according to the requirements of the health department, combined with the actual situation of the school canteen, prepare all the functional rooms, complete the relevant facilities, and implement the management and use of facilities to people, implement responsibilities, and effectively play a role.
(3) The canteen staff should wear working caps, work clothes and work permits, frequently cut nails and wash hands, do not wear rings and bracelets, do not sneeze or cough when facing food, and do not smoke in food processing places.
(4) The person in charge of health in each health area, warehouse, processing room and hardware facilities shall organize relevant personnel to clean and wipe in time, and clean up sundries in time.
(five) strictly control the food hygiene of procurement and storage. Put an end to purchasing foods and vegetables that do not meet the hygiene requirements, and put an end to processing foods with foods and raw materials that do not meet the hygiene requirements. Standardize the purchase channels of meat, check the quarantine certificate of meat animal products, and make necessary records at the same time to ensure that the arrival certificate is consistent.
(6) Wash tableware with a special pool; Disinfect tableware with a special disinfection cabinet; Store tableware in a special cleaning cabinet.
(seven) standardize the facilities of the pantry and give full play to the functions of the pantry. The responsibility for cleaning and inspection of warehouses, facilities and environmental sanitation areas shall be assigned to people to ensure timely cleaning without leaving dirt and dust.
(eight) the rough processing and fine processing of food should be carried out in different places; The washing of meat and vegetarian food is carried out in separate pools; Raw and cooked foods are stored separately; Refrigeration and freezing facilities are operating normally. Frost in the refrigerator shall not exceed 5 mm, and the warehouse processing room shall be ventilated without rats, flies and dust.
(nine) the supply of cooked food, especially meat dishes, must be fully heated.
(10) The canteen management team shall regularly check the hygiene of the canteen, handle the problems found on the spot and make records.
Verb (abbreviation of verb) employee health examination system
(a) canteen employees must have good political thinking, good psychological quality, healthy body and strong sense of responsibility.
(2) canteen employees must hold valid health certificates and hold relevant certificates. Employees in canteens should go to legal institutions for a physical examination every year. If the physical examination meets the requirements, the CDC will issue a health certificate before they can engage in canteen work.
(3) canteen employees once suffering from infectious diseases (dysentery, typhoid fever, viral hepatitis, active tuberculosis, purulent skin diseases, etc.). ), not engaged in food processing in the canteen.
(4) Employees should do four things in personal hygiene: wash their hands frequently, cut their nails frequently, take a bath and have a haircut frequently, and wash clothes frequently, and maintain good personal hygiene habits.
(five) employees can not wear slippers, jewelry, personal hygiene standards can not be employed.
Six, kindergarten food sample management system
(a) Stick to the food samples of each meal. When catering, catering operators must keep every sample of soup, vegetables and rice, and each sample should be no less than 100g.
Put them into the sample retention boxes respectively, affix and indicate the sample retention period, product name, meal time and sample retention person. Store it in a special refrigerator in time, and keep the temperature at about 5 degrees Celsius.
(two) food samples must be kept for 48 hours before dumping.
(3) Before saving the samples, the containers used to store the dietary samples must be cleaned, disinfected and sterilized.
(4) The canteen chef must be responsible for the inspection of food samples, and make a sample record of "dish name, number of meals, date and sample holder" for inspection.