Selected school food safety and hygiene management systems
School Food Safety and Hygiene Management System (Selected 8 Articles).
In social life, the use of systems has gradually increased, and systems refer to the rules of work or codes of conduct that everyone is required to abide by. What kind of systems have you been exposed to? The following is a selection of school food safety and hygiene management systems prepared for reference.
Selected School Food Safety and Hygiene Management System (Part 1).
1. Clarify the responsibilities of food hygiene and safety of all departments and staff.
2. Analyze the causes of the accident, and investigate the corresponding responsibilities according to the various systems of school food hygiene and safety, different job responsibilities.
3. According to the circumstances of the accident'If the school criticizes or gives administrative sanctions to the relevant staff in accordance with the relevant provisions of the higher-level departments, and the circumstances are serious, the law enforcement agencies shall investigate the corresponding legal responsibility in accordance with the law.
Emergency response plan system for food poisoning or other foodborne diseases in schools.
1. The school should publicize and educate all teachers and students on food hygiene and safety prevention, self-protection and rescue methods.
2. Once there is a problem with food and drinking water in the canteen, students are required to stop using it immediately, and immediately report to the school food hygiene and safety leading group and the school food hygiene and safety emergency work leading group, and assist the school in striving for first aid measures and remedies.
3. Once a student discovers food poisoning, he or she should immediately report to the class teacher or classroom teacher and the infirmary or canteen, and the class teacher or classroom teacher and the infirmary or canteen should immediately report to the school food hygiene and safety leading group and the school food hygiene and safety emergency work leading group. The school shall report to the competent department at the higher level and the health and epidemic prevention agency in a timely manner.
4. According to the patient's condition, immediately send it to the relevant hospital** to assist the health medical institution in treating the patient.
5. Keep food and its raw materials, tools, equipment and sites that cause or may cause food poisoning.
6. Cooperate with the health administrative department to conduct investigations, and truthfully provide relevant materials and samples according to the requirements of the health administrative department.
7. All the teachers and staff of the school should make concerted efforts to do a good job in the work of students' parents, control the situation to a minimum, and ensure the normal teaching order of the school.
Selected School Food Safety and Hygiene Management System (Part 2).
1. The production and sale of cold meat and cold dishes have obvious signs of special refrigerators for sample retention, and the sample refrigerator is responsible for the implementation of special personnel.
2. Establish a record of the cold dishes, including the date, meal, name of the cold dish operated at the meal, the name of the cold dish to be retained, the number of samples, and the person who kept the sample.
3. There is a special person responsible for retaining samples of cold dishes, sampling with sterilized utensils, sampling no less than 250g samples of each cold dish, and putting them in sterilized containers and covering them or sealing them with food-grade packaging bags and placing them in a special refrigerator for refrigeration.
4. Keep samples of cold dishes and store them for more than 24 hours for inspection.
Selected School Food Safety and Hygiene Management System (Part 3).
1. All canteen staff engaged in direct service for teachers and students in the unit, including administrators, cooks, purchasers, warehouse keepers, cleaners, etc., shall abide by this management system.
2. New or temporary personnel shall go through a health examination and obtain a health certificate before they can participate in the work. F&B workers undergo health check-ups at least once a year and undergo ad-hoc check-ups if necessary.
3. Those who suffer from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases, active tuberculosis, purulent or exudative diseases, and other diseases that hinder food safety'Do not work with food for direct consumption.
4. Employees with fever, diarrhea, wound infection, pharyngeal inflammation and other diseases that hinder food safety should immediately leave their jobs to find out the cause and the symptoms that hinder food safety before returning to work.
5. The food safety administrator shall register the catering employees in the unit in a timely manner, establish the health records of the employees, and organize the employees to conduct health examinations at the designated physical examination institutions on a regular basis every year.
6. Food safety management personnel should keep abreast of the health status of employees and conduct regular inspections of their health certificates.
7. The health certificate of the employee shall be worn with him or handed over to the competent department for unified storage for inspection.
Employee training management system.
1. Canteen workers, including new and temporary canteen workers, must be trained and assessed before they can engage in school canteen work.
2. Food safety management personnel shall formulate food safety education and training plans for employees, and organize employees to participate in various pre-job and on-the-job training.
3. Food safety education and training should be carried out separately for each food processing operation position, including food safety laws, regulations, norms, standards and food safety standards, processing operation procedures for each post, etc.
Fourth, the training method is a combination of centralized teaching and self-study, and those who fail to pass the regular assessment will take up their posts after passing the examination.
5. Establish food safety files for canteen service practitioners, and archive the training time, training content, and assessment results for inspection.
Selected School Food Safety and Hygiene Management System (Part 4).
1. Employees shall be trained in food hygiene laws and regulations and food hygiene knowledge before taking up their posts, and can only take up their posts after passing the examination or assessment.
2. Organize more than two health knowledge training for employees every year, carry out education on the Food Hygiene Law, food hygiene knowledge and professional ethics, and continuously improve the quality of employees.
3. Establish staff training files, including training time, place, content, objects, instructors and examination or assessment materials.
Fourth, the annual development of staff learning and training plan, including regular education and planned organization of training, five, employees familiar with the post health system, often spot check the staff's health knowledge mastery, and as one of the conditions for assessment and re-employment of employees.
Selected School Food Safety and Hygiene Management Systems (Part 5).
1. Establish a school food safety management organization with the principal as the first responsible person, implement the food safety responsibility system, and clarify the responsibilities of employees in each post and link. Regularly carry out food hygiene self-inspection, supervise and solve existing problems, have corresponding self-inspection and self-correction measures, and complete records.
2. Hold a valid health license and hang it in a conspicuous position in the canteen to show the license.
3. Publicize the name, responsibilities, safety responsibility system, canteen "Catering License", copy of the employee's "Health Certificate", food safety related knowledge, food operation process specifications, food safety warning slogans, etc. in a conspicuous position in the restaurant.
4. Establish and improve the health management, employee access and post responsibility system, and design, produce and post it in the corresponding functional rooms.
5. The site selection of the school canteen should be selected in an area with dry terrain, water supply and drainage conditions and electric power, and should be more than 25m away from pollution sources such as manure pits, sewage pools, garbage dumps (stations), dry toilets, etc., and should be set outside the influence range of dust, harmful gases, radioactive substances and other diffuse pollution sources, and should meet the relevant requirements of planning, environmental protection and fire protection.
6. The setting, layout, separation and area of the school canteen should conform to:
1) The food processing area should be set up indoors, with special basic functions such as rough processing, cutting, cooking, disinfection, cleaning, meal preparation, raw material warehouse, restaurant, etc., and should be set up as a special room if conditions permit, and the layout should be in line with the single flow direction of raw and cooked, and should prevent cross-contamination in storage and operation. The non-food handling area should be equipped with a back office, toilets, changing rooms, non-food warehouses, etc.
2) The area of the food processing area should be adapted to the area of the dining place and the maximum number of diners, and the area of the food processing area with a general number of people below 100 people is not less than 30m2, and the area of the food processing area above 100 people is increased by 03 m2, of which the cutting and cooking places account for more than half of the area of the food processing area.
7. Set up a food hygiene and safety knowledge publicity column, update the publicity content once a month, and the publicity materials are complete, archived and recorded.
8. Equipped with full-time (part-time) food safety specialists, regularly inspect food safety and have records to check. Establish standardized management archives for canteens on an annual basis.
9. Organize and carry out a monthly study of health and safety knowledge for canteen employees, and conduct a test every semester, with complete learning materials, learning records, test papers and assessment score tables.
Selected School Food Safety and Hygiene Management System (Part 6).
1. The canteen shall keep the internal and external environment clean and tidy, and take effective measures to eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions.
2. The layout of the canteen should be reasonable, and there should be an independent food raw material storage room, food processing operation room, food place and dining place.
3. The processing operation room of the canteen shall meet the following requirements:
1. It is equipped with an independent rough processing room, raw material warehouse, dressing room and operation room.
2. The operation room has wall skirts, exhaust fans, screen doors and screens, closed waste barrels made of tiles or other waterproof, moisture-proof and washable materials, and rodent-proof metal partitions at the outlet of the sewer.
3. The ground should be waterproof, non-slip, non-toxic and easy to clean. Constructed of materials, with a certain slope, easy to clean and drain;
4. Equipped with sufficient lighting, ventilation, smoke exhaust devices and effective fly-proof, dust-proof, rodent-proof, sewage discharge and facilities and equipment for storing waste in line with sanitary requirements.
5. The raw material warehouse has rodent-proof, insect-proof, mildew-proof and moisture-proof measures, and the raw materials are stored 10cm from the ground and the wall to maintain air circulation.
4. The canteen shall use special cleaning facilities and equipment such as special scrubbing and disinfection pools for dining utensils made of wear-resistant, easy-to-clean and non-toxic materials. If chemical disinfection is used, there must be more than 2 pools, and it must not be mixed with vegetable and meat cleaning facilities. It is necessary to achieve four separations: tableware washing and separation, raw materials and meat and vegetable cleaning pools, cutting utensils raw and cooked, meat and vegetables separated, storage raw and cooked, finished and semi-finished products separated, and there are obvious text identification.
5. Dining utensils must be washed and disinfected before use, in line with relevant national health standards. Unsterilized utensils are not allowed to be used. It is forbidden to reuse single-use tableware. The sterilized tableware must be stored in the special cleaning cabinet for tableware. Sanitized and non-sterilized utensils should be stored separately and clearly marked on the utensils storage cabinet. Dining utensils cleaning cabinets should be cleaned regularly and kept clean.
6. The washing and storage places (cabinets) used for dining utensils are clearly marked.
7. Canteens and dining places should be equipped with tap water devices for diners to wash their hands and utensils.
8. School canteens must obtain a catering service license issued by the food and drug regulatory department, and schools that have not obtained a catering service license shall not open canteens; Canteen workers must hold a health certificate and training certificate before they can take up their posts, and actively cooperate with and take the initiative to accept the health supervision of the local health administrative department.
Selected School Food Safety and Hygiene Management System (Part 7).
1. Each school should establish a sound leading group for food hygiene, strengthen the food hygiene management of the school, and take responsibility for the people to prevent food poisoning or other foodborne diseases from occurring in the school.
2. School food production and operation sites should apply for the "Food Hygiene License" at the county health and epidemic prevention station in accordance with the requirements of the "Food Sanitation Law", and review it once a year. It is necessary to keep the internal and external environment clean and tidy, and have corresponding facilities for preventing flies, rodents, dust, detoxification, changing clothes, washing, sewage discharge, and storing garbage and waste.
3. Employees in canteens and canteens should go to the local health and epidemic prevention department once a year for a health examination, and can only work after receiving a qualified "health certificate".
4. The food provided should be non-toxic, harmless, meet the nutritional requirements, and have corresponding sensory properties such as color, taste, and beauty. It is strictly forbidden to purchase food raw materials that are spoiled, expired, counterfeit or other sensory properties that may be harmful to the health of teachers and students.
5. The water used must meet the national health standards for urban and rural drinking water.
6. The layout and process flow of school food equipment should be reasonable to prevent cross-contamination between food to be processed and food for direct consumption, raw materials and finished products, and tableware and containers containing food for direct consumption must be cleaned and disinfected.
7. The warehouse where the food is stored should be dry and ventilated, and measures should be taken to eliminate the breeding conditions of flies, mice, cockroaches and other harmful insects, and the containers for storing food must be safe and harmless to prevent food contamination.
Selected School Food Safety and Hygiene Management System (Part 8).
In order to effectively strengthen the food safety management of our school and ensure the food safety of teachers and students in school, the following 11 articles on the school food safety management system have been formulated, and the following management opinions are reiterated.
1. Strictly implement the "Food Safety Law" and "Regulations on the Hygiene Management of School Canteens and Students' Collective Meals", and school canteens must obtain a health license before they can operate.
2. Food workers should have a physical examination once a year, and can only take up their posts after holding a valid health certificate and training certificate, and must wear neat work clothes and hats to maintain personal hygiene.
3. Establish a food raw material purchase inspection system, and prohibit the purchase of food provided by vendors without health licenses and health certificates; Foods that do not have product labels or exceed the shelf life; Livestock and poultry meat products that have not been quarantined by relevant departments and are unqualified; Spoilage, rancidity, mildew, insects, food mixed with foreign matter and other foods that do not meet hygienic requirements.
Fourth, set up an independent food warehouse, the food in the warehouse should be classified and stored, placed neatly, first-in-first-out, to prevent overdue deterioration.
5. The preservation, cleaning and cutting process of food should be separated from raw and cooked, and freezers, utensils and containers should be marked with raw and cooked food, and plastic containers should not be used to hold cooked food.
6. The nutrition of food should be reasonable and meet the needs of students' growth and development.
7. The chef should strictly inspect the quality of food and semi-finished products before operation, and the food that does not meet the requirements of cooking and cooking is not allowed to be cooked and processed. When cooking, the food should be turned up and down so that all parts of the food can be heated to prevent food poisoning accidents.
8. Public tableware must be strictly cleaned and disinfected before it can be used.
9. The school shall keep samples for each meal and each food according to the requirements, and keep 100g respectively in the self-sterilized sample box, mark the sample retention period, product name, meal number, and sample person and store it in the refrigerator, and make a record of the sample retention. The retained food must be kept for 48 hours, and it can be discarded if no food poisoning is found during the storage period; The sample food box should be stored separately and should not be mixed with other unrelated food.
10. Tools, containers and equipment should be washed, and kitchen utensils should be placed neatly. Rinse and clean the workplace in a timely manner to maintain environmental hygiene.
Ten. 1. Improve fly-proof, dust-proof, rodent-proof, and moisture-proof facilities, and regularly carry out activities to eliminate the four pests.