Meat and poultry are red in the operation area, aquatic products are in the yellow area, vegetables are in the green area, and the corresponding cutting boards, rags and even knife handles are of different colors. Every kitchen item is put back in its place when it is used up, and the kitchen knife even has to be locked ......
On March 6, Shanghai Pudong New Area held a theme activity of "Keeping Safety, Promoting Standardization, Strengthening Management, and Promoting the High-quality Development of School Canteens". Shanghai Pudong New Area Food and Drug Safety Management Association and Shanghai School Logistics Association signed the "Memorandum of Cooperation on Food Safety Collaboration and Co-governance in Colleges and Universities in Pudong New Area".
Photo courtesy of Pudong New Area Market Supervision Bureau.
The surging news reporter learned from the meeting that in the future, 85 canteens of 19 colleges and universities in Pudong, Shanghai will implement a unified set of "six T+" practical on-site management measures.
The "6T+" practical management is a set of food safety on-site standardized management system formulated on the basis of the internationally accepted on-site practical management of "5S" and "5 Standing Laws", combined with the actual situation of collective dining units in Shanghai. There are 10 main contents, including personal hygiene, six-t knowledge, identification charts, visual management, ground drying, standardized storage, safety and hygiene, cleaning and disinfection, food quality, ledger records, etc. "Six T" is "six days", requiring the canteen to "deal with the above 10 items every day, integrate every day, clean every day, standardize every day, inspect every day, and improve every day".
This 6T+ model pays more attention to daily management. Sun Wei, director of the Food Business Division of the Pudong New Area Market Supervision Bureau, told the surging news reporter, "In the past, the management norms for canteen contracting enterprises were not very refined, and now, we are equivalent to the management content that may be scattered in different contractors through such a set of management systems plus unification."
First, run-in. ”
For example, Sun Wei said that according to this management model, the food raw materials in the kitchen are divided according to color, and the poultry meat is uniformly used with a red cutting board, the knife handle is also red, and even the rag is also red. Aquatic products are uniformly yellow, and vegetables are green. At the end of each meal, wash and return to their places, and every day kitchen utensils must be put back in their designated places, including brooms, mops, and even locks. The whole management is orderly, operable and clear at a glance, and it is also convenient to check and improve on a daily basis.
According to the Pudong New Area Market Supervision Bureau, 85 canteens in all 19 colleges and universities in Pudong have been fully implemented through training and passed the expert review. Next, Pudong New Area will also pilot the "six T" practical on-site management in primary and secondary school canteens, and further comprehensively improve the management level of school canteens in Pudong New Area.
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