At 9 a.m. on March 3, 2024, Xichong Middle School held a spring food safety training meeting in the academic hall, which was presided over by Yao Wenjin, deputy director of the General Affairs Office, Feng Changlin, vice principal and food safety director of the school, Xiang Peihu, director of the General Affairs Office, Huang Pan, Zhao Dongsheng, school food safety officers, and all management personnel and employees of the canteen attended the meeting.
Qu Ai, manager of the project department of Xichong Middle School of Sichuan Deyu Company, the main body of the school canteen, reported on the operation of the canteen at the beginning of the school year and the results of the self-inspection in terms of safety, and put forward rectification measures for the problems found in the self-inspection.
Mr. Huang Pan, the safety officer stationed in the canteen of the school, gave corresponding tips on the risks related to food safety, such as new employee management and training, raw material procurement, vegetable cleaning, pesticide residue detection, emergency response in the process of meal sales, and interpersonal relations between employees.
Xiang Peihu, director of the school's general affairs office, put forward a series of suggestions and requirements to the canteen management team on the responsibilities and division of labor of canteen staff, the development and innovation of dishes, and staff training methods.
Feng Changlin, vice principal in charge and director of food safety of the school, conducted systematic food safety training for the canteen management team and employees. The training content mainly includes the national safety management policy on school canteens and the professional requirements for canteen safety production, especially the safety knowledge of key links such as raw material procurement, acceptance, storage, food cleaning process, and finished product tasting, sample retention and sales. Principal Feng also put forward specific requirements for the details that are easily overlooked in the work of employees, such as the process of employees entering the canteen, the cleaning process of the tabletop, and the disinfection time of tableware. He especially reminded all employees to have a sense of service, safety, crisis and overall situation. Finally, on behalf of the school, President Feng put forward the goal of zero accidents and quality improvement in the operation and management of the canteen in 2024, and he hoped that the canteen would reach a higher level in terms of activity richness, timeliness of publicity, satisfaction rate, intelligent construction and systematic management.
Through this training, the school canteen management and employees' knowledge of food hygiene and safety knowledge and knowledge of laws and regulations have been further improved, food safety awareness has been enhanced, and a good foundation has been laid for ensuring the hygiene and safety of teachers and students.
Xichong Middle School in Sichuan Province.