Food safety work implementation plan
Part 1: Implementation plan for food safety work
In order to implement the spirit of the school food safety work program of the Education Bureau of the Batu District, the food safety work of kindergartens will be put on the agenda, the food safety work of kindergartens will be implemented, and the supervision of kindergarten canteens will be strengthened to ensure the safety of all teachers and students in kindergartens. To avoid the occurrence of food safety accidents, my kindergarten has specially formulated the following schemes:
First, establish an organization
Kindergarten canteen food safety supervision leading group:
Team leader: Zhang Wenqing
Member: Zhang Wenping
Wu Xia
Shen Wenxia
Kindergarten Food Safety Leading Group:
Team leader: Zhang Wenqing
Member: Zhang Wenping
Wu Xia
Shen Wenxia
Second, establish a health management system for kindergarten canteens:
Kindergarten is engaged in the health inspection system for food production and management personnel:
1. Before engaging in food production and management, you must go to the Qidu District Center for Disease Control and Prevention to conduct a health check. You can get a health certificate and get a job. You can wear a health certificate at work.
2. The person responsible for the implementation of this system organizes the employees of the unit to conduct health check every year and grasp the results.
3. The person responsible for the implementation of this system regularly checks the status of the employees, and finds that the executor and responsible person of the system are not held. ,
Kindergarten canteen health inspection system:
1. Establish a sound cleansing work in the canteen and adhere to the “four-set” system of environmental sanitation.
2, the supervisors regularly check
3, the canteen owner self-examination
4, the health leadership team members check
5, according to the standard requirements, no dead ends.
6, find the problem, solve it immediately, and hold the responsible person.
Kindergarten canteen rough processing management system:
1. The cafeteria administrator informs the librarian to prepare the raw materials for each meal according to the daily recipe requirements.
2, meat, poultry food cleaning pool cleaning, special cutting board, special knife for cutting, loading containers for use.
3. The rough processing program for vegetables according to different varieties:
The leafy vegetables are removed from the inedible portion, and after washing with a sink, the special cutting board and a special kitchen knife are used to cut and load the container for use according to the recipe.
Roots: Clean the outer skin in the vegetable sink, need to be skinned, cleaned after peeling, then use a special cutting board, cut into the container according to the recipe requirements.
4, roughing personnel must be dressed neatly, holding a health certificate to work.
5. The person in charge shall supervise and inspect the operation of the staff of each position at any time.
Kindergarten food raw materials procurement certificate system:
1, raw materials procurement must have a person responsible for and master the knowledge of food hygiene and procurement knowledge.
2. Purchase food and raw materials at a fixed point, and ask for a health permit, food inspection certificate or laboratory test when purchasing regular packaged food. To purchase meat and poultry foods, you must obtain a quarantine certificate. When purchasing non-regular packaged foods, you should check the sensory properties such as color, aroma, taste and shape of the food.
3, each time the goods are collected from the owner to obtain a receipt, and save the receipt to the food after the no abnormalities.
4. The food buyer must have a safety certificate.
Practitioner health knowledge training system:
1. Kindergarten canteen health management personnel should regularly participate in food hygiene knowledge and related health laws and regulations, master the laws and regulations and hygiene knowledge related to food hygiene, and conduct health training and education for the kindergarten food workers.
2. Health management personnel should regularly organize their own personnel from the industry to conduct food hygiene knowledge training to operate according to requirements and develop good hygiene habits.
Food additive management system:
1. Nitrite should not be used when cooking food, and nitrite should not be stored in kindergartens.
2. When cooking foods must be used, the food use labels and instructions must be read before use. Additives with vague labels or unknown sources should not be used.
3. The seasoning tank must be marked with the amount, indicating the name of the seasoning in the tank and purchasing the seasoning.
Tableware dining cleaning and disinfection system:
1. The used tableware must be cleaned of food residue and oil in the designated cleaning tank.
2. After confirming that the tableware has been washed, put the tableware in the disinfection and disinfection cabinet for disinfection.
Kindergarten food safety emergency response plan:
In order to timely handle and control food poisoning accidents and protect the health of school students, the following kindergarten food poisoning programs are formulated.
1. Kindergarten food poisoning:
Team leader: Zhang Wenping The chief commander is responsible for the superior report.
Team member: Xu Qiaoqiao Deputy Chief Commander assists the general commander
Shen Wenxia Logistics support for suspicious food pending investigation
Cao Yanhua Contact and appease parents
2. Food safety emergency plan starts
When a child eating a meal has symptoms of nausea, vomiting, diarrhea, etc. for a period of time after eating, the first person should immediately report to the school food safety leading group leader, and inform the leading group members to go to the post, and the emergency plan for the safety accident will be started immediately.
Part 2: Food Safety Work Implementation Plan
In order to effectively strengthen the food safety supervision of school canteens, establish and improve the food safety knowledge education mechanism, improve the food safety awareness and self-protection ability of teachers and students, advocate scientific and reasonable food hygiene habits, prevent food safety accidents, and ensure the safety of teachers and students. Physical health and life safety, according to the actual situation of our school, specially formulated this food safety work implementation plan.
I. Establishing a food safety supervision team
Strengthen the leadership of school food hygiene and safety work, the school set up a food hygiene and safety leading group, specific division of labor, clear responsibilities, and implement at all levels.
Leader: Li Jifa
Deputy Team Leader: Li Qihong, Lin Zhifu, Cai Wence, Ji Chenghui
Panelists: Guan Wanping, Zhang Jin, Tang Qi, Shi Zhifeng, Zhang Yongcan, Li Meijie, Li Lili
Second, increase food safety publicity and education
1. Use the school blog website, blackboard newspaper, and word screen to present safety notices, publicize the importance of food safety education, and learn food safety knowledge through a combination of centralized and decentralized education.
2. Use the flag-raising ceremony on Monday to speak under the national flag on food safety.
3. Invite relevant food safety professionals to conduct one or more food safety lectures.
4. Each class will issue a wall report on food safety knowledge and conduct a comprehensive practical activity or team activity with the theme of food safety.
5. Each class teacher plans to take a food safety course five times per semester and organize students to watch food safety videos and read the Food Safety Education Reader.
Third, eliminate food safety risks inside and outside the school
1. Strengthen the safety supervision of school canteens
The supervision of school canteens starts from the source, requiring the person in charge of the canteen to strictly control the purchase channels, make daily purchase records, and reserve samples to make purchases well-documented. It is strictly forbidden to purchase pesticide residues and decayed vegetables; The health supervision department implements the health and disease prevention and food hygiene management measures, and requires the canteen to obtain the “Food Hygiene Business License” issued by the health department; all utensils and utensils should be fully disinfected after being cleaned every day, and the cabinets for storing food and tableware should be Frequent disinfection; disinfection and disinfection should be carried out regularly inside and outside the canteen to avoid pests such as cockroaches and flies; workers in the canteen must have physical health certificates, wear clean overalls, work caps and masks when going to work, and regulate food cooking methods. Scientific selection; strengthen the daily management of food hygiene. Every day, the school food safety team arranges special personnel to inspect the food and hygiene of the canteen; it is strictly forbidden to sell the deteriorated food and “three no” products to the students; strengthen the school food hygiene logistics management according to law, and let the students Eat safe meals and resolutely eliminate learning The occurrence of food poisoning.
2. Strengthen supervision of the school's commissary
The business license hawker in the school shall handle the food hygiene safety permit, clarify the purchase channels, and ensure food hygiene and safety; immediately report the operation of “three no” foods and sell cigarettes and alcohol to students, and immediately report to the relevant departments, and order the rectification and correction. Penalties; for the commissary of selling food in the school without a photo, the “three no” foods were temporarily detained and their requirements were suspended.
3. Strengthening the management of off-campus stalls
Contact relevant law enforcement agencies, work closely with the law, and use the power of law enforcement agencies to ban and rectify the stalls outside the school. At the same time, the school's Young Pioneers Brigade Department passed inspections, restrained and educated students not to get snacks from unlicensed business stalls.
Fourth, develop emergency plans for emergencies
In order to ensure the safety of food safety, the school made various emergency plans for campus food hygiene emergencies, and set up an emergency plan organization to strive to respond calmly according to the emergency plan.
Part 3: Food Safety Work Implementation Plan
In order to implement the spirit of the provincial and municipal governments on strengthening food safety supervision, we will solidly promote the construction of the “food safety project” in our city, strive to build a unified and efficient food safety comprehensive supervision system, improve the food safety level of the city, and ensure people.
The people's diet is safe, and the following work plan is formulated.
First, the guiding ideology
Adhere to the scientific development concept as a guide, firmly establish the concept of "people-oriented, governing for the people, scientific supervision", with reform, development, and stability as the main line, establish and operate "the city's unified leadership, departmental division of labor supervision, joint action of all parties, society Extensively participate in the working mechanism, further rationalize the relationship between the regulatory functions, form a regulatory force, vigorously rectify and regulate the order of food production and management, and focus on building a long-term mechanism for supervision, forming a "government responsibility, the regulatory authorities are responsible, The enterprise is the food safety responsibility system of the first person responsible for food safety, vigorously improve the food safety level of the city, effectively prevent major food safety incidents, and ensure the food safety of the people.
Second, the target task
1. Planting and breeding links. The operation and use of highly toxic pesticides banned in five countries, such as methamidophos, are completely banned. The qualified rate of pesticide residues in vegetables reached 97%; the qualified rate of lean meat contamination test reached 100%, and the qualified rate of feed sampling test reached 97%. The varieties of pollution-free agricultural products, green foods and organic foods should be increased respectively; the production of pollution-free livestock and poultry aquatic products should be increased.
2. Production and processing links. 100% of food production and processing enterprises obtain food raw
Production license, 100% establish quality and safety files; food quality supervision and inspection pass rate increased by 1-2 percentage points; small workshop 100% signed food quality and safety commitment. The slaughter rate of pigs is more than 100%, the slaughter rate of urban fixed point reaches 100%, the quarantine rate of fixed-point slaughtering is maintained at 100%, and the harmless treatment rate of sick and dead poultry and diseased poultry reaches 100%. All markets, supermarkets, collective canteens, restaurants in urban areas 100% of the pork sold and used by the unit comes from fixed-point slaughtering companies.
3. Market circulation. 100% of the urban market and supermarkets establish a system for claiming votes, and 100% of township and village convenience supermarkets establish a purchase account system; the pass rate of food sampling in urban, township and rural markets is increased by 5 and 2-3 percentage points respectively.
4. Catering and consumption links. The coverage rate of food hygiene supervision and inspection reached 100%, the investigation rate of non-sanitary licenses in urban catering units reached 100%, the implementation rate of food hygiene supervision quantitative grading management system reached 100%, and 100% of canteens and catering units established raw materials purchase certificates. Institutions; the business practices of catering units and farmhouse tourism catering units in rural areas have been basically standardized.
5. Construction of food safety demonstration units. Vigorously promote food safety demonstration townships and demonstration enterprises to create activities.
Third, safeguard measures
1. Strengthen the source management of agricultural, livestock and poultry aquatic products and promote the process of agricultural standardization. Strengthen the certification of pollution-free agricultural products, green foods and organic foods, and carry out routine monitoring and supervision of product quality and safety. Intensively carry out special rectification of pesticide residues and veterinary drug residues, promote the use of low-residue and high-efficiency pesticides, veterinary drugs and non-polluting additives, strengthen on-site supervision and technical guidance, and regulate planting and breeding behavior. Improve the quality and safety traceability system for agricultural and poultry aquatic products, and effectively improve the regulatory capacity.
2. Implement market access and implement a hierarchical classification and supervision system. Sound and strict
Implement the follow-up regulatory measures for certified enterprises and continuously improve the quality and safety assurance capabilities and levels. Establish and improve the classification and classification supervision system for certified enterprises, and strictly implement various daily supervision systems such as inspections, return visits, annual examinations, addition of material filings, entrusted processing and filing, supervision and spot checks, compulsory inspections, etc., and effectively improve the effectiveness of supervision. Centralized rectification of small enterprises and small workshops for food production and processing, severely crack down on black dens, comprehensively investigate and punish illegal acts of producing foods without production licenses, and resolutely revoke production licenses for serious violations of law and two consecutive failed inspections. Establish and improve food quality and safety standards system, strengthen food quality and safety credit system, traceability system and defective food recall system. Severely crack down on illegal activities such as slaughtering and slaughtering of meat, processing water-injected meat, etc., conscientiously implement the compulsory inspection system for meat quality, carry out the identification of the qualification level of livestock and poultry slaughtering and processing enterprises, and gradually implement the hierarchical management of slaughtering and processing enterprises.
3. Strengthen circulation supervision and improve the food safety traceability system. We will improve the long-term supervision mechanism for food market administrative supervision, operator self-discipline and social supervision, and improve the market access and exit system. Strengthen the supervision of market entities and the management of food trademarks and packaging labels to improve the validity and sustainability of claims. Promote the food operator credit rating system. We will launch the “Food Safety Demonstration Store” creation activities, strengthen the management of rural food purchase channels and markets, and implement regional regulatory responsibilities. Deeply implement the “Three Greens” project to improve the food safety level in the rural market. Focus on special law enforcement inspections of key varieties, key regions, key enterprises, key markets and seasonal and festive food markets, especially for special law enforcement inspections of urban central markets, halogen products and smoked products, and intensify rectification efforts. Focus on the food wholesale market, small food store rectification. Carry out a special campaign for the wine market
Governance, implementation of alcoholic operators registration and wine circulation with a single source system.
4. Strengthen supervision of catering consumption and implement a system of supervision and quantitative grading management. Further standardize the health permit and ban catering enterprises without legal business qualification according to law. If a health permit has been obtained but no longer meets the statutory requirements, the health permit shall be revoked according to law. Continue to improve the food raw material certification system, promote the pilot project of the food safety supervision system, and improve the health management system for food and beverage practitioners. Strengthen the rectification and supervision of schools, communities, construction site canteens, tourist spots, small restaurants and rural dinners. Strengthen food hygiene and tableware disinfection and sampling, improve the pass rate of food hygiene sampling, and control the occurrence of food poisoning accidents. Strengthen food hygiene monitoring and risk assessment, and scientifically issue early warning information to reduce the harm of food poisoning and other foodborne diseases to consumers.
5. Further strengthen the special rectification of rural food safety. Strengthen food safety rectification and supervision of small enterprises, small workshops, small restaurants, various wholesale markets and bazaars in rural and urban-rural integration areas, strengthen supervision and spot checks, unqualified products are announced to be delisted, and their production sources and purchases are ascertained. Channels and sales go, trace the source, check the end. We will establish a rural food safety supervision, supervision and supply network, and severely crack down on the use of chain distribution, delivery to the countryside to sell fake and shoddy food to the countryside, and prevent the transfer of counterfeit and shoddy food to the countryside.
6. Strengthen comprehensive food safety supervision and improve food safety assessment mechanism. Conduct city food safety work level assessment, promote township governments, sub-district offices and regulatory authorities to strengthen food safety software and hardware construction and implement regulatory responsibilities; strengthen food safety information management and comprehensive utilization, establish a unified and scientific food safety information system and early warning System; establish the basic framework and operational mechanism of the food safety credit system, increase the disciplinary efforts for dishonesty; conduct food safety demonstration townships and food safety demonstration enterprises to create activities.
7. Strengthen publicity and education to improve the food safety quality of the broad masses of the people.
Continue to promote food safety knowledge into rural areas, into the community, and into school activities, so that the general public and students receive food safety knowledge education. Intensify the publicity and education and business training of food safety knowledge and legal and regulatory knowledge of the principal responsible persons and employees of the enterprise, effectively guide and promote food production and operation enterprises to operate according to law and operate with integrity. We will continue to promote food safety publicity and reporting, vigorously promote effective measures to ensure food safety, achieve remarkable results, establish effective mechanisms, and timely expose some typical cases of food violations, and deter crimes.
Fourth, work requirements
Establish and improve food safety responsibility system
1. Establish a leadership and responsibility system for food safety organizations. Strengthen the construction of food safety committees at the municipal, township and town levels, township food associations, and improve the working system. The establishment of the municipal people's government bears the overall responsibility, the supervision departments are responsible for each, the township, village management as the basis, the city, township, village level of food supervision and responsibility system.
2. All regulatory authorities must fully implement their supervisory responsibilities in accordance with their functions. The Municipal Food Safety Committee should give full play to the role of comprehensive supervision, organization and coordination, strengthen coordination and cooperation among departments, promote comprehensive law enforcement and joint law enforcement, and form a unified, coordinated, authoritative and efficient food safety supervision mechanism; it is necessary to strengthen food safety information management and Comprehensive utilization, early detection, early prevention, early remediation and early resolution of food safety issues.
3. Guide the company to become the first person responsible for food safety. Standardize business operations, urge them to assume social responsibilities, and resolutely put an end to unqualified raw materials entering the factory and unqualified products leaving the factory. Establish a corporate integrity file, and include the production and operation of counterfeit and shoddy food enterprises in the “blacklist” to guide enterprises to operate in good faith.
Establish and improve food security funding guarantee mechanism
Township people's governments and sub-district offices should include food safety inputs as an important part of public finance expenditures, increase funding, improve law enforcement equipment, and ensure the normal development of inspection and monitoring, supervision and sampling, credit construction, emergency management, publicity and education. .
Establish and improve the remediation and supervision mechanism to ensure food safety
1. Establish and improve a step-by-step reporting system for major food violations and a case coordination mechanism. Strengthen the connection between administrative law enforcement and criminal justice. For cases suspected of crimes, the administrative law enforcement agencies must promptly transfer them to the judicial organs. Increase supervision and supervision of administrative law enforcement agencies and law enforcement personnel, strengthen restrictions and supervision over administrative law enforcement, and prevent violations of power and inaction.
2. Solidly carry out special rectification actions. In response to outstanding problems, the organization carried out special rectification and increased the investigation and punishment of illegal cases. In the current period, on the basis of consolidating the results of the special rectification work last year, we will focus on the special rectification of canteens, food additives and edible oils, and focus on standardizing the management of student canteens, laborers' canteens, and large-scale collective gatherings in rural areas; The problem; eliminate the hidden dangers of bulk oil sales, and crack down on the illegal behavior of “ditch oil” returning to the table. It is necessary to do a good job in cracking down on the illegal rectification of non-edible substances and abuse of food additives in the city, intensify the crackdown, increase the rectification activities for the holiday, and make the special rectification of illegal addition of non-edible substances and abuse of food additives effective.
3. Improve the emergency response mechanism for major food safety incidents and effectively improve the emergency response capability. Township people's governments and sub-district offices should attach great importance to the emergency disposal of major food safety incidents, and formulate and improve emergency plans.
Establish and improve the promotion mechanism for food safety
1. Establish a performance appraisal system and project database. In order to combine the actual situation, we should formulate the work target promotion process, study and establish a performance appraisal and evaluation system, establish a key project database, set up work accounts, reverse the timetable, and strengthen the assessment.
2. Establish a system of regular inspections and periodic reports. The organization shall supervise and inspect the progress of the local area, the progress of the system, and the completion of the main objectives, and submit a key work and progress of the target tasks to the higher level government and higher authorities every month. Each township town people's government, sub-district office, and municipal food safety committee members shall determine the person in charge of one business department, and be responsible for information collection and reporting.
3. Establish and improve the joint conference system and work scheduling system. Regularly hold scheduling meetings attended by responsible persons of relevant departments, report progress, comment on work performance, study and deploy the next steps, ensure that all work is carried out in an orderly manner, and the target tasks are completed on schedule.
Strengthen publicity and vigorously create a good social atmosphere for food safety work.
Strengthen public opinion supervision, adhere to the correct direction of public opinion, vigorously promote food safety laws and regulations, major measures and achievements of the government and various departments to strengthen food safety, and further enhance public confidence in food safety. Actively carry out food safety knowledge publicity and popularization work, advocate healthy eating methods, enhance consumers' food safety awareness and self-protection ability, guide the public to actively participate in food safety social supervision, and form a good social atmosphere for food safety work.
Part 4: Food Safety Work Implementation Plan
In order to further strengthen the food safety work in the town, this plan was formulated according to the requirements of the provincial, municipal and county “20XX Food Safety Key Work Implementation Plan” and the actual situation of our town.
First, the work target
Adhere to both the symptoms and the root causes, focus on tackling the root cause, take the initiative to attack, continue to deepen the food safety management, reinforce the severe punishment, and effectively solve the prominent problems affecting the food safety of the people, resolutely curb the situation of food safety violations; further improve the food safety supervision system Mechanisms and institutional systems, efforts to eliminate blind spots and dead spots, improve the long-term mechanism for food safety supervision; strengthen food safety supervision, strive to improve food safety supervision capabilities, and promote the continuous improvement of food safety.
Second, the key work
Deepen food safety management and rectification.
1. Continue to carry out special actions to crack down on the illegal addition and abuse of food additives. Further focus on cracking down on the use of non-food raw materials to produce processed foods, adding toxic and hazardous substances to foods, abusing antibiotics and banned drugs in the breeding of livestock and aquatic products, illegally adding chemical ingredients in health foods, and adding non-chemical ingredients to hot pot ingredients. Violation of food and other illegal activities, increase the control of the problem of over-range and over-limit use of food additives. It is necessary to comprehensively investigate and severely rectify the hidden dangers and "hidden rules" with commonalities in the industry, and resolutely guard against regional and systemic food safety risks.
2. Deepen the comprehensive management of key varieties. Continue to deepen the comprehensive management of dairy products, edible oils, meat, aquatic products, alcohol, vinegar, food additives and health food. Increase food safety risk monitoring, supervision and spot checks, severely investigate and deal with violations of laws and regulations; implement industry clean-up, rectify food production and management units that do not meet the requirements; further urge food production and processing enterprises to fulfill their self-inspection obligations and improve their food safety risk control capabilities; Accelerate the construction of safety traceability system for key food and edible agricultural products; accelerate the pilot work of resource utilization and harmless treatment of kitchen waste.
3. Carry out special rectification of food safety in key places. Focusing on the investigation and management of hidden dangers of food safety risks in key agricultural food and food trading markets, construction sites, small campuses in China and surrounding areas, focusing on cleaning up and eliminating the “black workshops” and “black dens” for the production and sale of toxic and harmful foods. Food business units that purchase goods from informal channels; comprehensively investigate and severely punish illegal activities such as “ditch oil”, “clenbuterol”, and use of diseased dead poultry processed foods; strengthen food in the implementation of rural compulsory education nutrition improvement plan Safety supervision, in-depth investigation and control of food safety hazards in China's small canteens and food production and operation units around the campus. Through the special management of key places, we will further rectify the food production and management behaviors of small areas such as small workshops, small vendors, and small catering units.
4. Carry out special rectification of pesticide and veterinary drug residues. Strengthen the cooperation of inspection and punishment, investigate and deal with illegal production, sales, and use of pesticides and veterinary drugs that are prohibited by the state, resolutely crack down on the source of counterfeit and inferior agricultural products, and focus on cracking down on the "black dens" of unlicensed production and sales. Strengthen the management of the whole process of planting and breeding of edible agricultural products. Strengthen the monitoring of pesticides and veterinary drug residues in edible agricultural products, and integrate all major agricultural product production bases and agricultural product wholesale markets in the town into the scope of quality and safety monitoring. Increase the supervision of pesticide production and management, strengthen the follow-up supervision of veterinary drug GMP, actively promote the veterinary drug management quality management system, implement animal and animal products veterinary drug residue monitoring program; carry out environmental monitoring and evaluation of production areas.
5. Carry out special rectification of livestock and poultry slaughter. Strengthen live poultry, pig production areas and slaughter and quarantine, and severely punish illegal and criminal activities such as selling and slaughtering dead animals and poultry. Increase efforts to crack down on slaughtering and slaughtering water or injecting other substances. Investigate and deal with the processing and sale of meat that has not been tested for meat quality or has failed the meat quality inspection. Strictly enforce market access. Strengthen the supervision and inspection of slaughtering sites, and urge the slaughtering enterprises to implement the system of inspection, source and product flow registration, meat quality inspection, problem product recall, diseased livestock and poultry and product harmless treatment. Further improve the management regulations for cattle, sheep and poultry slaughter.
6. Carry out special rectification of condiments. Strictly implement the condiment production license system and the production and operation subject access system. Strengthen the management of labeling and labeling of condiments. Further improve the method of testing condiments and implement special monitoring of key condiments. Investigate the problem of false labeling of condiments according to law, and severely crack down on the production, sale and use of condiments such as vinegar, soy sauce and cooking wine that do not meet food safety standards; investigate and punish unlicensed and unlicensed production and business units according to law.
7. Carry out special rectification of tableware and food packaging materials. Strengthen the supervision and inspection of the disinfection process of tableware centralized disinfection unit, the use of disinfection products, and the disinfection of tableware packaging and label contents, and crack down on the practice of centralized disinfection and service of unlicensed and unlicensed tableware according to law. Strengthen the supervision and inspection of catering service units, investigate and deal with the use of unqualified tableware, self-disinfection does not meet the requirements of the standard. For food packaging materials and containers such as food paper and plastics, we will further improve quality and safety testing methods and standards. The “black dens” for the production and sale of counterfeit and shoddy packaging materials shall be banned according to law.
Further strengthen the enforcement of food safety supervision and law enforcement.
1. Increase the punishment for food safety violations. Strengthen the law enforcement investigation of food producers and operators. If there are serious food safety problems, it is necessary to increase administrative penalties according to law until the production is rectified and the licenses are revoked. In case of concealing food safety hazards and deliberately evading supervision, it is necessary to impose heavy punishment according to law. In-depth implementation of the "Criminal Law Amendment" of the People's Republic of China, strengthen the link between administrative law enforcement and criminal justice, further improve the transfer procedures for suspected criminal cases, achieve law enforcement and judicial information interconnection, and resolutely prevent cases from being moved and cases difficult to move. Penalties. The administrative law enforcement department and the judicial organs must support each other and actively cooperate to ensure that the responsibility for food safety crimes is investigated.
2. Strengthen daily supervision of food safety. Expand the frequency and scope of food safety supervision and spot checks, market inspections, and law enforcement sampling inspections, and thoroughly investigate food safety hazards in edible agricultural product production, food processing, circulation, catering services, food import and export, etc., and strengthen the acquisition of grain quality monitoring and quality of stock grain and oil. Safety supervision and inspection. Further improve the sampling inspection and rapid detection system of circulation links. Carry out the identification of food safety rapid detection methods for catering services.
Consolidate the foundation of food safety regulation.
1. Improve the food safety supervision mechanism. In accordance with the requirements of creating food safety demonstration counties, further improve the comprehensive coordination mechanism of food safety work, rationalize the division of responsibilities of food safety comprehensive coordination agencies and supervision departments, focusing on small workshops, small pushers, front and back factories, on-site manufacturing and other production. Operating activities, clear regulatory authorities and regulatory requirements. Establish and improve the basic food safety grid management system, focus on the food safety responsibilities of the government, food production and processing, circulation, catering units, and promote the downward shift of supervision. Strictly implement the administrative law enforcement responsibility system and accountability system, further improve the specific measures for the investigation of food safety responsibilities, and seriously investigate and deal with the inaction, inconsistency and chaos in the supervision and enforcement.
2. Strengthen food safety monitoring. Establish a food safety risk monitoring database and a sharing platform to provide a scientific basis for food safety regulatory enforcement and disposal of food safety incidents. Strengthen early warning, monitoring and communication of food safety risks.
3. Strengthen food safety inspection and testing. Increase the construction of food safety inspection and testing forces, standardize the practice of inspection and testing institutions, strengthen the professional skills training of employees in inspection and testing institutions, and improve service and technical capabilities. Support food production enterprises to further improve food safety inspection and testing capabilities and process technology and equipment. Encourage the development of third-party inspection and testing institutions, strict qualification and management of food inspection and testing institutions, mutual recognition of inspection and testing results, and promotion of resource sharing.
4. Improve emergency response capabilities. Establish and improve the rapid response and investigation mechanism of food safety incidents, and classify and clarify emergency plans for food safety accidents. Improve the food safety information reporting system, and refine the requirements for information reporting time limits, procedures, and responsibilities. Establish an evaluation and review mechanism for the release of major food safety information to ensure timely, accurate and objective information dissemination.
5. Strengthen food safety technology research and development. Focus on the development of edible agricultural products and food safety inspection and testing, food illegal inspection screening, traceability control and early warning and other important technologies and equipment. Further improve the hardware production management conditions of enterprises. Establish and improve the electronic safety supervision system for food safety in circulation, and promote the construction of electronic traceability systems for meat, vegetables and alcohol.
Further implement the main responsibility of food producers and operators.
1. Strictly implement food production and operation licenses. Further standardize the licensing program, improve the technical specifications for food production and operation license review, and gradually improve the industry entry threshold. Strengthen the regulation of the behavior of food production and operation license examination institutions and personnel. Formulate the conditions for the admission of students in rural compulsory education, and strengthen the supervision of the source of centralized feeding units.
2. Establish and improve the supervision system for production and operation of enterprises. Formulate and improve the management system for unqualified food recalls in food production and processing, and delisting and destroying unqualified foods in circulation, and prevent unqualified foods such as overdue, corruption and deterioration from returning to production and operation. Introduced food and beverage service food safety supervision quantitative grading, rural catering consumption safety supervision and other systems. In accordance with food safety standards such as the General Rules for the Labelling of Prepackaged Foods, further strengthen the regulation and management of food labels and instructions.
3. Strengthen the internal management of food production and operation enterprises. Supervise food production operators to establish and strictly implement food safety management systems. Supervise the enterprise to improve the internal quality and safety management organization, and clarify the responsibility of the responsible person and key positions. Strictly implement the training system for food practitioners not less than 40 hours per year to improve food safety awareness and ability of food workers. Improve the supervision and control measures, and effectively improve the quality and safety control level of large food production and operation enterprises and the ability to respond to emergencies.
4. Strengthen the construction of the credit system in the food industry. Promote the establishment of an integrity management system for food production and processing enterprises above designated size. Accelerate the construction of quality credit platform and increase the release of quality and safety credit information records. Establish a “blacklist” system for illegal food production, processing, import and export, and increase the punishment for untrustworthy enterprises. We will comprehensively establish credit files for food production and operation units, establish and improve credit files for food additive production and processing enterprises, promote credit information sharing, implement classified classification and supervision, and continue to develop food safety demonstration projects.
Guide the society to actively participate in food safety work.
1. Strengthen social supervision. Vigorously develop the food safety people's team and expand the channels of social supervision and group prevention and control. Support the masses to carry out public opinion supervision, strengthen public opinion monitoring, and timely verify the food safety issues reflected by the people. Guide the people to objectively and accurately reflect food safety issues and create a good atmosphere for food safety work.
2. Seriously implement the Yangcheng County People's Government's award-winning reporting system. The county government set up a food safety rewards and rewards fund of 100,000 yuan. According to the reported food safety hazard classification and reporting level, a one-off reward is given to those who report meritorious services. The town government shall, in accordance with the relevant requirements for rewarding reports, unblock the channels for complaints and reports, ensure timely reporting of clues, timely rewards of reward funds, and encourage the people to actively report food safety violations.
3. Strengthen publicity and education and public opinion guidance. We will conscientiously grasp the publicity and education of important food safety policy measures, and promptly and steadily do a good job in solving problems after the release of food sampling results. In-depth development of "food safety publicity week" and other forms of publicity and education activities, strengthen food safety legal system propaganda, integrity and self-discipline publicity and education, improve food production operators' awareness of law-abiding.
Third, the implementation steps
Arrange the deployment phase. All relevant units shall, in accordance with the working arrangements and requirements of this embodiment, combine the actual implementation plan and special rectification plan of the department, propose specific tasks and work objectives, and clearly define the time limit and assessment indicators for completion of work.
The specific implementation stage. All relevant units shall, in accordance with the work schedule and time limit requirements, implement the tasks and responsibilities step by step to ensure that the work is completed on time and in volume.
Assessment and acceptance stage. All relevant units will conduct self-evaluation and self-examination, and the Food and Environmental Protection Office will organize the assessment team to conduct assessment and acceptance according to the task indicators in the work priorities.
總結整改階段。各有關單位在自評自查和考核的基礎上，查找不足，制定整改措施，迅速整改，迎接市、縣考核。
Fourth, work requirements
Strengthen organizational leadership.各村、各有關單位要進一步落實食品安全屬地管理責任，將食品安全工作列入重要議事日程，加強對本村、本單位食品安全工作的統一領導、組織協調。要結合本村、本單位實際制定具體實施方案，落實細化目標任務，明確完成時限和考核指標，逐級落實責任。並於20XX年5月25日前將實施方案報鎮食安辦。
加強協調配合。各村、各單位要認真履行職責，強化各環節監管措施的銜接，加強支持配合，形成上下聯動、相互協調配合的格局，形成對食品安全違法行為的打擊合力。
Strengthen supervision and inspection.鎮食安辦要加強督促檢查，及時發現問題，及時督促糾正。年終要對食品安全工作完成情況進行考核，考核結果要進行通報。年度考核被“一票否決”的村、單位取消其年度目標責任考核進入先進和優秀的資格。鎮政府對在食品安全監管工作中做出突出成績的先進村、單位和個人給予相應獎勵。對因嚴重失職、導致發生影響惡劣的食品安全事故的村、單位的責任人，依照有關規定給予黨紀、政紀處分;涉嫌犯罪的，移送司法機關依法處理。
篇五： 食品安全工作實施方案
根據國務院食品安全委員會第三次全體會議精神和《國務院辦公廳關於印發20XX年食品安全重點工作安排的通知》要求，結合20XX年全國食品藥品監督管理工作安排，現就20XX年餐飲服務食品安全重點工作提出以下安排。
一、嚴厲打擊餐飲服務食品安全違法違規行為
集中整治違規採購行為。國家局制定餐飲服務食品採購索證索票管理有關規定，細化餐飲服務單位食品採購索證索票和查驗記錄責任，進一步強化源頭管理。各地要以乳製品、食用油、鮮肉和肉製品、酒、調味品和食品添加劑、集中消毒餐具等為重點品種，以學校食堂、幼稚園食堂、建築工地食堂、旅遊景區餐飲服務單位、集體用餐配送單位、中央廚房等為重點場所，對餐飲服務單位不落實食品採購索證索票制度的行為進行集中整治，嚴查採購病死畜禽及其製品、劣質食用油、劣質餐具等不合格產品的行為，嚴防不合格食品流入餐飲服務環節。
嚴厲查處違規經營行為。國家局制定餐飲服務食品安全管理規範，進一步規範餐飲服務單位經營行為。各地要嚴查各類餐飲服務單位，尤其是學校食堂、幼稚園食堂、建築工地食堂、旅遊景區等餐飲服務單位使用不合格食品原料，經營過期及劣質食品、病死畜禽及其製品、劣質食用油等行為，嚴查餐飲服務單位使用不合格餐具行為。
加大違規案件稽查力度。各地要圍繞餐飲服務食品安全突出問題和薄弱環節，加大對重點場所、重點時段、重點品種的稽查力度，堅決取締不具備食品安全基本條件、存在嚴重食品安全隱患、整改仍達不到要求的餐飲服務單位。各地要通過及時進行責任約談、及時曝光典型案件、及時移送司法機關，形成嚴懲違法違規行為的高壓態勢。
二、深入推進重點場所餐飲服務食品安全治理
深化學校食堂和建築工地食堂治理。各地要分別會同教育行政部門、住房城鄉建設部門認真貫徹落實《關於進一步加強學校食堂食品安全工作的意見》和《關於進一步加強建築工地食堂食品安全工作的意見》，嚴查學校食堂、幼稚園食堂和建築工地食堂是否具有餐飲服務許可證、場所環境衛生是否整潔、從業人員健康證明是否有效、索證索票制度是否落實、清洗消毒是否到位、加工製作是否規範、是否存在違法使用食品添加劑行為。重點檢查各類食堂開展食品安全自查情況，以及是否針對突出問題和薄弱環節進行整改情況。要結合餐飲服務食品安全示範工程建設工作，組織轄區內學校食堂、幼稚園食堂、建築工地食堂開展互查互評活動，並將互查互評結果向社會公布，鼓勵公眾參與監督。要加快推進餐飲服務食品安全量化分級管理的步伐，各省級食品藥品監管部門要會同教育行政部門確定本地區學校食堂、幼稚園食堂食品安全量化分級管理進度安排，力爭兩年內各類學校食堂、幼稚園食堂全面實行量化分級管理。
深化旅遊景區餐飲服務食品安全治理。各地要會同旅遊行政管理部門認真貫徹落實《關於進一步加強旅遊景區餐飲服務食品安全監管工作的意見》，督促旅遊景區餐飲服務單位從餐飲服務許可、從業人員健康、索證索票、加工製作、環境衛生、清洗消毒、食品添加劑使用等方面開展自查，對發現的突出問題認真整改。嚴查旅遊景區餐飲服務單位使用存在安全隱患的野菜、野果、野蕈和非食品原料、濫用食品添加劑等違法違規行為。大力開展餐飲服務食品安全量化分級管理，將餐飲服務食品安全工作納入旅遊景區質量等級劃分與評定工作，督促旅遊景區經營者認真履行相關責任。要加大節假日和重大活動期間監督檢查力度。
穩妥推進小餐飲食品安全整規試點。各地要認真貫徹落實《關於開展小餐飲食品安全整規試點工作的通知》，在地方政府的統一領導下，建立健全部門協作機制，穩妥推進試點工作。要在摸底統計和分類建檔的基礎上，制定小餐飲食品安全整規試點工作實施方案，明確小餐飲整規具體要求。要探索分級分類治理途徑，努力實現規範一批、提升一批、淘汰一批的治理目標。對經營基本條件不具備、食品安全管理制度不落實、存在嚴重食品安全隱患、整改後仍達不到要求的小餐飲，要堅決予以取締。北京、天津、上海、重慶市應選擇不少於2個區作為試點地區。各盛自治區應選擇省會城市2個區和不少於2個地級市作為試點地區。國家局加強對小餐飲整規試點工作的督導，適時開展小餐飲整規試點工作交流。
三、深化調味料和食品添加劑使用治理
各地要深入貫徹落實《關於切實加強食品調味料和食品添加劑監督管理的緊急通知》，嚴查餐飲服務單位食品調味料和食品添加劑採購索證索票、進貨查驗、台賬記錄等管理制度的落實情況，嚴禁餐飲服務單位採購和使用無合法生產資質以及標籤不規範的食品調味料和食品添加劑。嚴查餐飲服務單位對採購的食品調味料和食品添加劑是否專項登記、統一存放、嚴格領用，是否按有效期使用，嚴禁餐飲單位超劑量標準、超適用範圍濫用食品添加劑行為。加強對食品調味料和食品添加劑、非食用物質的抽檢和監測，嚴厲打擊在食品調味料中添加罌粟殼、罌粟粉、工業石蠟等非食用物質，以及超範圍、超量使用食品添加劑的違法行為。
四、加快推進餐飲服務食品安全示範工程建設
各地要按照《餐飲服務食品安全百千萬示範工程建設指導意見》的要求，加快餐飲服務食品安全示範工程建設進度，遴選一批食品安全責任意識強、食品安全水平高的餐飲服務單位、街、縣，推動示範工程創建廣泛深入開展，充分發揮示範工程的引領輻射作用。要積極協調有關部門，重點開展學校示範食堂、幼稚園示範食堂、旅遊景區餐飲示範店等示範點的建設工作；要結合小餐飲整規試點工作，積極推進餐飲服務食品安全示範街、示範縣的評眩國家局將出台國家級餐飲服務食品安全示範縣遴選標準，適時組織開展國家級示範縣遴眩
In order to implement the spirit of the school food safety work program of the Education Bureau of the Batu District, the food safety work of kindergartens will be put on the agenda, the food safety work of kindergartens will be implemented, and the supervision of kindergarten canteens will be strengthened to ensure the safety of all teachers and students in kindergartens. To avoid the occurrence of food safety accidents, my kindergarten has specially formulated the following schemes:
First, establish an organization
Kindergarten canteen food safety supervision leading group:
Team leader: Zhang Wenqing
Member: Zhang Wenping
Wu Xia
Shen Wenxia
Kindergarten Food Safety Leading Group:
Team leader: Zhang Wenqing
Member: Zhang Wenping
Wu Xia
Shen Wenxia
Second, establish a health management system for kindergarten canteens:
Kindergarten is engaged in the health inspection system for food production and management personnel:
1. Before engaging in food production and management, you must go to the Qidu District Center for Disease Control and Prevention to conduct a health check. You can get a health certificate and get a job. You can wear a health certificate at work.
2. The person responsible for the implementation of this system organizes the employees of the unit to conduct health check every year and grasp the results.
3. The person responsible for the implementation of this system regularly checks the status of the employees, and finds that the executor and responsible person of the system are not held. ,
Kindergarten canteen health inspection system:
1. Establish a sound cleansing work in the canteen and adhere to the “four-set” system of environmental sanitation.
2, the supervisors regularly check
3, the canteen owner self-examination
4, the health leadership team members check
5, according to the standard requirements, no dead ends.
6, find the problem, solve it immediately, and hold the responsible person.
Kindergarten canteen rough processing management system:
1. The cafeteria administrator informs the librarian to prepare the raw materials for each meal according to the daily recipe requirements.
2, meat, poultry food cleaning pool cleaning, special cutting board, special knife for cutting, loading containers for use.
3. The rough processing program for vegetables according to different varieties:
The leafy vegetables are removed from the inedible portion, and after washing with a sink, the special cutting board and a special kitchen knife are used to cut and load the container for use according to the recipe.
Roots: Clean the outer skin in the vegetable sink, need to be skinned, cleaned after peeling, then use a special cutting board, cut into the container according to the recipe requirements.
4, roughing personnel must be dressed neatly, holding a health certificate to work.
5. The person in charge shall supervise and inspect the operation of the staff of each position at any time.
Kindergarten food raw materials procurement certificate system:
1, raw materials procurement must have a person responsible for and master the knowledge of food hygiene and procurement knowledge.
2. Purchase food and raw materials at a fixed point, and ask for a health permit, food inspection certificate or laboratory test when purchasing regular packaged food. To purchase meat and poultry foods, you must obtain a quarantine certificate. When purchasing non-regular packaged foods, you should check the sensory properties such as color, aroma, taste and shape of the food.
3, each time the goods are collected from the owner to obtain a receipt, and save the receipt to the food after the no abnormalities.
4. The food buyer must have a safety certificate.
Practitioner health knowledge training system:
1. Kindergarten canteen health management personnel should regularly participate in food hygiene knowledge and related health laws and regulations, master the laws and regulations and hygiene knowledge related to food hygiene, and conduct health training and education for the kindergarten food workers.
2. Health management personnel should regularly organize their own personnel from the industry to conduct food hygiene knowledge training to operate according to requirements and develop good hygiene habits.
Food additive management system:
1. Nitrite should not be used when cooking food, and nitrite should not be stored in kindergartens.
2. When cooking foods must be used, the food use labels and instructions must be read before use. Additives with vague labels or unknown sources should not be used.
3. The seasoning tank must be marked with the amount, indicating the name of the seasoning in the tank and purchasing the seasoning.
Tableware dining cleaning and disinfection system:
1. The used tableware must be cleaned of food residue and oil in the designated cleaning tank.
2. After confirming that the tableware has been washed, put the tableware in the disinfection and disinfection cabinet for disinfection.
Kindergarten food safety emergency response plan:
In order to timely handle and control food poisoning accidents and protect the health of school students, the following kindergarten food poisoning programs are formulated.
1. Kindergarten food poisoning:
Team leader: Zhang Wenping The chief commander is responsible for the superior report.
Team member: Xu Qiaoqiao Deputy Chief Commander assists the general commander
Shen Wenxia Logistics support for suspicious food pending investigation
Cao Yanhua Contact and appease parents
2. Food safety emergency plan starts
When a child eating a meal has symptoms of nausea, vomiting, diarrhea, etc. for a period of time after eating, the first person should immediately report to the school food safety leading group leader, and inform the leading group members to go to the post, and the emergency plan for the safety accident will be started immediately.
Part 2: Food Safety Work Implementation Plan
In order to effectively strengthen the food safety supervision of school canteens, establish and improve the food safety knowledge education mechanism, improve the food safety awareness and self-protection ability of teachers and students, advocate scientific and reasonable food hygiene habits, prevent food safety accidents, and ensure the safety of teachers and students. Physical health and life safety, according to the actual situation of our school, specially formulated this food safety work implementation plan.
I. Establishing a food safety supervision team
Strengthen the leadership of school food hygiene and safety work, the school set up a food hygiene and safety leading group, specific division of labor, clear responsibilities, and implement at all levels.
Leader: Li Jifa
Deputy Team Leader: Li Qihong, Lin Zhifu, Cai Wence, Ji Chenghui
Panelists: Guan Wanping, Zhang Jin, Tang Qi, Shi Zhifeng, Zhang Yongcan, Li Meijie, Li Lili
Second, increase food safety publicity and education
1. Use the school blog website, blackboard newspaper, and word screen to present safety notices, publicize the importance of food safety education, and learn food safety knowledge through a combination of centralized and decentralized education.
2. Use the flag-raising ceremony on Monday to speak under the national flag on food safety.
3. Invite relevant food safety professionals to conduct one or more food safety lectures.
4. Each class will issue a wall report on food safety knowledge and conduct a comprehensive practical activity or team activity with the theme of food safety.
5. Each class teacher plans to take a food safety course five times per semester and organize students to watch food safety videos and read the Food Safety Education Reader.
Third, eliminate food safety risks inside and outside the school
1. Strengthen the safety supervision of school canteens
The supervision of school canteens starts from the source, requiring the person in charge of the canteen to strictly control the purchase channels, make daily purchase records, and reserve samples to make purchases well-documented. It is strictly forbidden to purchase pesticide residues and decayed vegetables; The health supervision department implements the health and disease prevention and food hygiene management measures, and requires the canteen to obtain the “Food Hygiene Business License” issued by the health department; all utensils and utensils should be fully disinfected after being cleaned every day, and the cabinets for storing food and tableware should be Frequent disinfection; disinfection and disinfection should be carried out regularly inside and outside the canteen to avoid pests such as cockroaches and flies; workers in the canteen must have physical health certificates, wear clean overalls, work caps and masks when going to work, and regulate food cooking methods. Scientific selection; strengthen the daily management of food hygiene. Every day, the school food safety team arranges special personnel to inspect the food and hygiene of the canteen; it is strictly forbidden to sell the deteriorated food and “three no” products to the students; strengthen the school food hygiene logistics management according to law, and let the students Eat safe meals and resolutely eliminate learning The occurrence of food poisoning.
2. Strengthen supervision of the school's commissary
The business license hawker in the school shall handle the food hygiene safety permit, clarify the purchase channels, and ensure food hygiene and safety; immediately report the operation of “three no” foods and sell cigarettes and alcohol to students, and immediately report to the relevant departments, and order the rectification and correction. Penalties; for the commissary of selling food in the school without a photo, the “three no” foods were temporarily detained and their requirements were suspended.
3. Strengthening the management of off-campus stalls
Contact relevant law enforcement agencies, work closely with the law, and use the power of law enforcement agencies to ban and rectify the stalls outside the school. At the same time, the school's Young Pioneers Brigade Department passed inspections, restrained and educated students not to get snacks from unlicensed business stalls.
Fourth, develop emergency plans for emergencies
In order to ensure the safety of food safety, the school made various emergency plans for campus food hygiene emergencies, and set up an emergency plan organization to strive to respond calmly according to the emergency plan.
Part 3: Food Safety Work Implementation Plan
In order to implement the spirit of the provincial and municipal governments on strengthening food safety supervision, we will solidly promote the construction of the “food safety project” in our city, strive to build a unified and efficient food safety comprehensive supervision system, improve the food safety level of the city, and ensure people.
The people's diet is safe, and the following work plan is formulated.
First, the guiding ideology
Adhere to the scientific development concept as a guide, firmly establish the concept of "people-oriented, governing for the people, scientific supervision", with reform, development, and stability as the main line, establish and operate "the city's unified leadership, departmental division of labor supervision, joint action of all parties, society Extensively participate in the working mechanism, further rationalize the relationship between the regulatory functions, form a regulatory force, vigorously rectify and regulate the order of food production and management, and focus on building a long-term mechanism for supervision, forming a "government responsibility, the regulatory authorities are responsible, The enterprise is the food safety responsibility system of the first person responsible for food safety, vigorously improve the food safety level of the city, effectively prevent major food safety incidents, and ensure the food safety of the people.
Second, the target task
1. Planting and breeding links. The operation and use of highly toxic pesticides banned in five countries, such as methamidophos, are completely banned. The qualified rate of pesticide residues in vegetables reached 97%; the qualified rate of lean meat contamination test reached 100%, and the qualified rate of feed sampling test reached 97%. The varieties of pollution-free agricultural products, green foods and organic foods should be increased respectively; the production of pollution-free livestock and poultry aquatic products should be increased.
2. Production and processing links. 100% of food production and processing enterprises obtain food raw
Production license, 100% establish quality and safety files; food quality supervision and inspection pass rate increased by 1-2 percentage points; small workshop 100% signed food quality and safety commitment. The slaughter rate of pigs is more than 100%, the slaughter rate of urban fixed point reaches 100%, the quarantine rate of fixed-point slaughtering is maintained at 100%, and the harmless treatment rate of sick and dead poultry and diseased poultry reaches 100%. All markets, supermarkets, collective canteens, restaurants in urban areas 100% of the pork sold and used by the unit comes from fixed-point slaughtering companies.
3. Market circulation. 100% of the urban market and supermarkets establish a system for claiming votes, and 100% of township and village convenience supermarkets establish a purchase account system; the pass rate of food sampling in urban, township and rural markets is increased by 5 and 2-3 percentage points respectively.
4. Catering and consumption links. The coverage rate of food hygiene supervision and inspection reached 100%, the investigation rate of non-sanitary licenses in urban catering units reached 100%, the implementation rate of food hygiene supervision quantitative grading management system reached 100%, and 100% of canteens and catering units established raw materials purchase certificates. Institutions; the business practices of catering units and farmhouse tourism catering units in rural areas have been basically standardized.
5. Construction of food safety demonstration units. Vigorously promote food safety demonstration townships and demonstration enterprises to create activities.
Third, safeguard measures
1. Strengthen the source management of agricultural, livestock and poultry aquatic products and promote the process of agricultural standardization. Strengthen the certification of pollution-free agricultural products, green foods and organic foods, and carry out routine monitoring and supervision of product quality and safety. Intensively carry out special rectification of pesticide residues and veterinary drug residues, promote the use of low-residue and high-efficiency pesticides, veterinary drugs and non-polluting additives, strengthen on-site supervision and technical guidance, and regulate planting and breeding behavior. Improve the quality and safety traceability system for agricultural and poultry aquatic products, and effectively improve the regulatory capacity.
2. Implement market access and implement a hierarchical classification and supervision system. Sound and strict
Implement the follow-up regulatory measures for certified enterprises and continuously improve the quality and safety assurance capabilities and levels. Establish and improve the classification and classification supervision system for certified enterprises, and strictly implement various daily supervision systems such as inspections, return visits, annual examinations, addition of material filings, entrusted processing and filing, supervision and spot checks, compulsory inspections, etc., and effectively improve the effectiveness of supervision. Centralized rectification of small enterprises and small workshops for food production and processing, severely crack down on black dens, comprehensively investigate and punish illegal acts of producing foods without production licenses, and resolutely revoke production licenses for serious violations of law and two consecutive failed inspections. Establish and improve food quality and safety standards system, strengthen food quality and safety credit system, traceability system and defective food recall system. Severely crack down on illegal activities such as slaughtering and slaughtering of meat, processing water-injected meat, etc., conscientiously implement the compulsory inspection system for meat quality, carry out the identification of the qualification level of livestock and poultry slaughtering and processing enterprises, and gradually implement the hierarchical management of slaughtering and processing enterprises.
3. Strengthen circulation supervision and improve the food safety traceability system. We will improve the long-term supervision mechanism for food market administrative supervision, operator self-discipline and social supervision, and improve the market access and exit system. Strengthen the supervision of market entities and the management of food trademarks and packaging labels to improve the validity and sustainability of claims. Promote the food operator credit rating system. We will launch the “Food Safety Demonstration Store” creation activities, strengthen the management of rural food purchase channels and markets, and implement regional regulatory responsibilities. Deeply implement the “Three Greens” project to improve the food safety level in the rural market. Focus on special law enforcement inspections of key varieties, key regions, key enterprises, key markets and seasonal and festive food markets, especially for special law enforcement inspections of urban central markets, halogen products and smoked products, and intensify rectification efforts. Focus on the food wholesale market, small food store rectification. Carry out a special campaign for the wine market
Governance, implementation of alcoholic operators registration and wine circulation with a single source system.
4. Strengthen supervision of catering consumption and implement a system of supervision and quantitative grading management. Further standardize the health permit and ban catering enterprises without legal business qualification according to law. If a health permit has been obtained but no longer meets the statutory requirements, the health permit shall be revoked according to law. Continue to improve the food raw material certification system, promote the pilot project of the food safety supervision system, and improve the health management system for food and beverage practitioners. Strengthen the rectification and supervision of schools, communities, construction site canteens, tourist spots, small restaurants and rural dinners. Strengthen food hygiene and tableware disinfection and sampling, improve the pass rate of food hygiene sampling, and control the occurrence of food poisoning accidents. Strengthen food hygiene monitoring and risk assessment, and scientifically issue early warning information to reduce the harm of food poisoning and other foodborne diseases to consumers.
5. Further strengthen the special rectification of rural food safety. Strengthen food safety rectification and supervision of small enterprises, small workshops, small restaurants, various wholesale markets and bazaars in rural and urban-rural integration areas, strengthen supervision and spot checks, unqualified products are announced to be delisted, and their production sources and purchases are ascertained. Channels and sales go, trace the source, check the end. We will establish a rural food safety supervision, supervision and supply network, and severely crack down on the use of chain distribution, delivery to the countryside to sell fake and shoddy food to the countryside, and prevent the transfer of counterfeit and shoddy food to the countryside.
6. Strengthen comprehensive food safety supervision and improve food safety assessment mechanism. Conduct city food safety work level assessment, promote township governments, sub-district offices and regulatory authorities to strengthen food safety software and hardware construction and implement regulatory responsibilities; strengthen food safety information management and comprehensive utilization, establish a unified and scientific food safety information system and early warning System; establish the basic framework and operational mechanism of the food safety credit system, increase the disciplinary efforts for dishonesty; conduct food safety demonstration townships and food safety demonstration enterprises to create activities.
7. Strengthen publicity and education to improve the food safety quality of the broad masses of the people.
Continue to promote food safety knowledge into rural areas, into the community, and into school activities, so that the general public and students receive food safety knowledge education. Intensify the publicity and education and business training of food safety knowledge and legal and regulatory knowledge of the principal responsible persons and employees of the enterprise, effectively guide and promote food production and operation enterprises to operate according to law and operate with integrity. We will continue to promote food safety publicity and reporting, vigorously promote effective measures to ensure food safety, achieve remarkable results, establish effective mechanisms, and timely expose some typical cases of food violations, and deter crimes.
Fourth, work requirements
Establish and improve food safety responsibility system
1. Establish a leadership and responsibility system for food safety organizations. Strengthen the construction of food safety committees at the municipal, township and town levels, township food associations, and improve the working system. The establishment of the municipal people's government bears the overall responsibility, the supervision departments are responsible for each, the township, village management as the basis, the city, township, village level of food supervision and responsibility system.
2. All regulatory authorities must fully implement their supervisory responsibilities in accordance with their functions. The Municipal Food Safety Committee should give full play to the role of comprehensive supervision, organization and coordination, strengthen coordination and cooperation among departments, promote comprehensive law enforcement and joint law enforcement, and form a unified, coordinated, authoritative and efficient food safety supervision mechanism; it is necessary to strengthen food safety information management and Comprehensive utilization, early detection, early prevention, early remediation and early resolution of food safety issues.
3. Guide the company to become the first person responsible for food safety. Standardize business operations, urge them to assume social responsibilities, and resolutely put an end to unqualified raw materials entering the factory and unqualified products leaving the factory. Establish a corporate integrity file, and include the production and operation of counterfeit and shoddy food enterprises in the “blacklist” to guide enterprises to operate in good faith.
Establish and improve food security funding guarantee mechanism
Township people's governments and sub-district offices should include food safety inputs as an important part of public finance expenditures, increase funding, improve law enforcement equipment, and ensure the normal development of inspection and monitoring, supervision and sampling, credit construction, emergency management, publicity and education. .
Establish and improve the remediation and supervision mechanism to ensure food safety
1. Establish and improve a step-by-step reporting system for major food violations and a case coordination mechanism. Strengthen the connection between administrative law enforcement and criminal justice. For cases suspected of crimes, the administrative law enforcement agencies must promptly transfer them to the judicial organs. Increase supervision and supervision of administrative law enforcement agencies and law enforcement personnel, strengthen restrictions and supervision over administrative law enforcement, and prevent violations of power and inaction.
2. Solidly carry out special rectification actions. In response to outstanding problems, the organization carried out special rectification and increased the investigation and punishment of illegal cases. In the current period, on the basis of consolidating the results of the special rectification work last year, we will focus on the special rectification of canteens, food additives and edible oils, and focus on standardizing the management of student canteens, laborers' canteens, and large-scale collective gatherings in rural areas; The problem; eliminate the hidden dangers of bulk oil sales, and crack down on the illegal behavior of “ditch oil” returning to the table. It is necessary to do a good job in cracking down on the illegal rectification of non-edible substances and abuse of food additives in the city, intensify the crackdown, increase the rectification activities for the holiday, and make the special rectification of illegal addition of non-edible substances and abuse of food additives effective.
3. Improve the emergency response mechanism for major food safety incidents and effectively improve the emergency response capability. Township people's governments and sub-district offices should attach great importance to the emergency disposal of major food safety incidents, and formulate and improve emergency plans.
Establish and improve the promotion mechanism for food safety
1. Establish a performance appraisal system and project database. In order to combine the actual situation, we should formulate the work target promotion process, study and establish a performance appraisal and evaluation system, establish a key project database, set up work accounts, reverse the timetable, and strengthen the assessment.
2. Establish a system of regular inspections and periodic reports. The organization shall supervise and inspect the progress of the local area, the progress of the system, and the completion of the main objectives, and submit a key work and progress of the target tasks to the higher level government and higher authorities every month. Each township town people's government, sub-district office, and municipal food safety committee members shall determine the person in charge of one business department, and be responsible for information collection and reporting.
3. Establish and improve the joint conference system and work scheduling system. Regularly hold scheduling meetings attended by responsible persons of relevant departments, report progress, comment on work performance, study and deploy the next steps, ensure that all work is carried out in an orderly manner, and the target tasks are completed on schedule.
Strengthen publicity and vigorously create a good social atmosphere for food safety work.
Strengthen public opinion supervision, adhere to the correct direction of public opinion, vigorously promote food safety laws and regulations, major measures and achievements of the government and various departments to strengthen food safety, and further enhance public confidence in food safety. Actively carry out food safety knowledge publicity and popularization work, advocate healthy eating methods, enhance consumers' food safety awareness and self-protection ability, guide the public to actively participate in food safety social supervision, and form a good social atmosphere for food safety work.
Part 4: Food Safety Work Implementation Plan
In order to further strengthen the food safety work in the town, this plan was formulated according to the requirements of the provincial, municipal and county “20XX Food Safety Key Work Implementation Plan” and the actual situation of our town.
First, the work target
Adhere to both the symptoms and the root causes, focus on tackling the root cause, take the initiative to attack, continue to deepen the food safety management, reinforce the severe punishment, and effectively solve the prominent problems affecting the food safety of the people, resolutely curb the situation of food safety violations; further improve the food safety supervision system Mechanisms and institutional systems, efforts to eliminate blind spots and dead spots, improve the long-term mechanism for food safety supervision; strengthen food safety supervision, strive to improve food safety supervision capabilities, and promote the continuous improvement of food safety.
Second, the key work
Deepen food safety management and rectification.
1. Continue to carry out special actions to crack down on the illegal addition and abuse of food additives. Further focus on cracking down on the use of non-food raw materials to produce processed foods, adding toxic and hazardous substances to foods, abusing antibiotics and banned drugs in the breeding of livestock and aquatic products, illegally adding chemical ingredients in health foods, and adding non-chemical ingredients to hot pot ingredients. Violation of food and other illegal activities, increase the control of the problem of over-range and over-limit use of food additives. It is necessary to comprehensively investigate and severely rectify the hidden dangers and "hidden rules" with commonalities in the industry, and resolutely guard against regional and systemic food safety risks.
2. Deepen the comprehensive management of key varieties. Continue to deepen the comprehensive management of dairy products, edible oils, meat, aquatic products, alcohol, vinegar, food additives and health food. Increase food safety risk monitoring, supervision and spot checks, severely investigate and deal with violations of laws and regulations; implement industry clean-up, rectify food production and management units that do not meet the requirements; further urge food production and processing enterprises to fulfill their self-inspection obligations and improve their food safety risk control capabilities; Accelerate the construction of safety traceability system for key food and edible agricultural products; accelerate the pilot work of resource utilization and harmless treatment of kitchen waste.
3. Carry out special rectification of food safety in key places. Focusing on the investigation and management of hidden dangers of food safety risks in key agricultural food and food trading markets, construction sites, small campuses in China and surrounding areas, focusing on cleaning up and eliminating the “black workshops” and “black dens” for the production and sale of toxic and harmful foods. Food business units that purchase goods from informal channels; comprehensively investigate and severely punish illegal activities such as “ditch oil”, “clenbuterol”, and use of diseased dead poultry processed foods; strengthen food in the implementation of rural compulsory education nutrition improvement plan Safety supervision, in-depth investigation and control of food safety hazards in China's small canteens and food production and operation units around the campus. Through the special management of key places, we will further rectify the food production and management behaviors of small areas such as small workshops, small vendors, and small catering units.
4. Carry out special rectification of pesticide and veterinary drug residues. Strengthen the cooperation of inspection and punishment, investigate and deal with illegal production, sales, and use of pesticides and veterinary drugs that are prohibited by the state, resolutely crack down on the source of counterfeit and inferior agricultural products, and focus on cracking down on the "black dens" of unlicensed production and sales. Strengthen the management of the whole process of planting and breeding of edible agricultural products. Strengthen the monitoring of pesticides and veterinary drug residues in edible agricultural products, and integrate all major agricultural product production bases and agricultural product wholesale markets in the town into the scope of quality and safety monitoring. Increase the supervision of pesticide production and management, strengthen the follow-up supervision of veterinary drug GMP, actively promote the veterinary drug management quality management system, implement animal and animal products veterinary drug residue monitoring program; carry out environmental monitoring and evaluation of production areas.
5. Carry out special rectification of livestock and poultry slaughter. Strengthen live poultry, pig production areas and slaughter and quarantine, and severely punish illegal and criminal activities such as selling and slaughtering dead animals and poultry. Increase efforts to crack down on slaughtering and slaughtering water or injecting other substances. Investigate and deal with the processing and sale of meat that has not been tested for meat quality or has failed the meat quality inspection. Strictly enforce market access. Strengthen the supervision and inspection of slaughtering sites, and urge the slaughtering enterprises to implement the system of inspection, source and product flow registration, meat quality inspection, problem product recall, diseased livestock and poultry and product harmless treatment. Further improve the management regulations for cattle, sheep and poultry slaughter.
6. Carry out special rectification of condiments. Strictly implement the condiment production license system and the production and operation subject access system. Strengthen the management of labeling and labeling of condiments. Further improve the method of testing condiments and implement special monitoring of key condiments. Investigate the problem of false labeling of condiments according to law, and severely crack down on the production, sale and use of condiments such as vinegar, soy sauce and cooking wine that do not meet food safety standards; investigate and punish unlicensed and unlicensed production and business units according to law.
7. Carry out special rectification of tableware and food packaging materials. Strengthen the supervision and inspection of the disinfection process of tableware centralized disinfection unit, the use of disinfection products, and the disinfection of tableware packaging and label contents, and crack down on the practice of centralized disinfection and service of unlicensed and unlicensed tableware according to law. Strengthen the supervision and inspection of catering service units, investigate and deal with the use of unqualified tableware, self-disinfection does not meet the requirements of the standard. For food packaging materials and containers such as food paper and plastics, we will further improve quality and safety testing methods and standards. The “black dens” for the production and sale of counterfeit and shoddy packaging materials shall be banned according to law.
Further strengthen the enforcement of food safety supervision and law enforcement.
1. Increase the punishment for food safety violations. Strengthen the law enforcement investigation of food producers and operators. If there are serious food safety problems, it is necessary to increase administrative penalties according to law until the production is rectified and the licenses are revoked. In case of concealing food safety hazards and deliberately evading supervision, it is necessary to impose heavy punishment according to law. In-depth implementation of the "Criminal Law Amendment" of the People's Republic of China, strengthen the link between administrative law enforcement and criminal justice, further improve the transfer procedures for suspected criminal cases, achieve law enforcement and judicial information interconnection, and resolutely prevent cases from being moved and cases difficult to move. Penalties. The administrative law enforcement department and the judicial organs must support each other and actively cooperate to ensure that the responsibility for food safety crimes is investigated.
2. Strengthen daily supervision of food safety. Expand the frequency and scope of food safety supervision and spot checks, market inspections, and law enforcement sampling inspections, and thoroughly investigate food safety hazards in edible agricultural product production, food processing, circulation, catering services, food import and export, etc., and strengthen the acquisition of grain quality monitoring and quality of stock grain and oil. Safety supervision and inspection. Further improve the sampling inspection and rapid detection system of circulation links. Carry out the identification of food safety rapid detection methods for catering services.
Consolidate the foundation of food safety regulation.
1. Improve the food safety supervision mechanism. In accordance with the requirements of creating food safety demonstration counties, further improve the comprehensive coordination mechanism of food safety work, rationalize the division of responsibilities of food safety comprehensive coordination agencies and supervision departments, focusing on small workshops, small pushers, front and back factories, on-site manufacturing and other production. Operating activities, clear regulatory authorities and regulatory requirements. Establish and improve the basic food safety grid management system, focus on the food safety responsibilities of the government, food production and processing, circulation, catering units, and promote the downward shift of supervision. Strictly implement the administrative law enforcement responsibility system and accountability system, further improve the specific measures for the investigation of food safety responsibilities, and seriously investigate and deal with the inaction, inconsistency and chaos in the supervision and enforcement.
2. Strengthen food safety monitoring. Establish a food safety risk monitoring database and a sharing platform to provide a scientific basis for food safety regulatory enforcement and disposal of food safety incidents. Strengthen early warning, monitoring and communication of food safety risks.
3. Strengthen food safety inspection and testing. Increase the construction of food safety inspection and testing forces, standardize the practice of inspection and testing institutions, strengthen the professional skills training of employees in inspection and testing institutions, and improve service and technical capabilities. Support food production enterprises to further improve food safety inspection and testing capabilities and process technology and equipment. Encourage the development of third-party inspection and testing institutions, strict qualification and management of food inspection and testing institutions, mutual recognition of inspection and testing results, and promotion of resource sharing.
4. Improve emergency response capabilities. Establish and improve the rapid response and investigation mechanism of food safety incidents, and classify and clarify emergency plans for food safety accidents. Improve the food safety information reporting system, and refine the requirements for information reporting time limits, procedures, and responsibilities. Establish an evaluation and review mechanism for the release of major food safety information to ensure timely, accurate and objective information dissemination.
5. Strengthen food safety technology research and development. Focus on the development of edible agricultural products and food safety inspection and testing, food illegal inspection screening, traceability control and early warning and other important technologies and equipment. Further improve the hardware production management conditions of enterprises. Establish and improve the electronic safety supervision system for food safety in circulation, and promote the construction of electronic traceability systems for meat, vegetables and alcohol.
Further implement the main responsibility of food producers and operators.
1. Strictly implement food production and operation licenses. Further standardize the licensing program, improve the technical specifications for food production and operation license review, and gradually improve the industry entry threshold. Strengthen the regulation of the behavior of food production and operation license examination institutions and personnel. Formulate the conditions for the admission of students in rural compulsory education, and strengthen the supervision of the source of centralized feeding units.
2. Establish and improve the supervision system for production and operation of enterprises. Formulate and improve the management system for unqualified food recalls in food production and processing, and delisting and destroying unqualified foods in circulation, and prevent unqualified foods such as overdue, corruption and deterioration from returning to production and operation. Introduced food and beverage service food safety supervision quantitative grading, rural catering consumption safety supervision and other systems. In accordance with food safety standards such as the General Rules for the Labelling of Prepackaged Foods, further strengthen the regulation and management of food labels and instructions.
3. Strengthen the internal management of food production and operation enterprises. Supervise food production operators to establish and strictly implement food safety management systems. Supervise the enterprise to improve the internal quality and safety management organization, and clarify the responsibility of the responsible person and key positions. Strictly implement the training system for food practitioners not less than 40 hours per year to improve food safety awareness and ability of food workers. Improve the supervision and control measures, and effectively improve the quality and safety control level of large food production and operation enterprises and the ability to respond to emergencies.
4. Strengthen the construction of the credit system in the food industry. Promote the establishment of an integrity management system for food production and processing enterprises above designated size. Accelerate the construction of quality credit platform and increase the release of quality and safety credit information records. Establish a “blacklist” system for illegal food production, processing, import and export, and increase the punishment for untrustworthy enterprises. We will comprehensively establish credit files for food production and operation units, establish and improve credit files for food additive production and processing enterprises, promote credit information sharing, implement classified classification and supervision, and continue to develop food safety demonstration projects.
Guide the society to actively participate in food safety work.
1. Strengthen social supervision. Vigorously develop the food safety people's team and expand the channels of social supervision and group prevention and control. Support the masses to carry out public opinion supervision, strengthen public opinion monitoring, and timely verify the food safety issues reflected by the people. Guide the people to objectively and accurately reflect food safety issues and create a good atmosphere for food safety work.
2. Seriously implement the Yangcheng County People's Government's award-winning reporting system. The county government set up a food safety rewards and rewards fund of 100,000 yuan. According to the reported food safety hazard classification and reporting level, a one-off reward is given to those who report meritorious services. The town government shall, in accordance with the relevant requirements for rewarding reports, unblock the channels for complaints and reports, ensure timely reporting of clues, timely rewards of reward funds, and encourage the people to actively report food safety violations.
3. Strengthen publicity and education and public opinion guidance. We will conscientiously grasp the publicity and education of important food safety policy measures, and promptly and steadily do a good job in solving problems after the release of food sampling results. In-depth development of "food safety publicity week" and other forms of publicity and education activities, strengthen food safety legal system propaganda, integrity and self-discipline publicity and education, improve food production operators' awareness of law-abiding.
Third, the implementation steps
Arrange the deployment phase. All relevant units shall, in accordance with the working arrangements and requirements of this embodiment, combine the actual implementation plan and special rectification plan of the department, propose specific tasks and work objectives, and clearly define the time limit and assessment indicators for completion of work.
The specific implementation stage. All relevant units shall, in accordance with the work schedule and time limit requirements, implement the tasks and responsibilities step by step to ensure that the work is completed on time and in volume.
Assessment and acceptance stage. All relevant units will conduct self-evaluation and self-examination, and the Food and Environmental Protection Office will organize the assessment team to conduct assessment and acceptance according to the task indicators in the work priorities.
總結整改階段。各有關單位在自評自查和考核的基礎上，查找不足，制定整改措施，迅速整改，迎接市、縣考核。
Fourth, work requirements
Strengthen organizational leadership.各村、各有關單位要進一步落實食品安全屬地管理責任，將食品安全工作列入重要議事日程，加強對本村、本單位食品安全工作的統一領導、組織協調。要結合本村、本單位實際制定具體實施方案，落實細化目標任務，明確完成時限和考核指標，逐級落實責任。並於20XX年5月25日前將實施方案報鎮食安辦。
加強協調配合。各村、各單位要認真履行職責，強化各環節監管措施的銜接，加強支持配合，形成上下聯動、相互協調配合的格局，形成對食品安全違法行為的打擊合力。
Strengthen supervision and inspection.鎮食安辦要加強督促檢查，及時發現問題，及時督促糾正。年終要對食品安全工作完成情況進行考核，考核結果要進行通報。年度考核被“一票否決”的村、單位取消其年度目標責任考核進入先進和優秀的資格。鎮政府對在食品安全監管工作中做出突出成績的先進村、單位和個人給予相應獎勵。對因嚴重失職、導致發生影響惡劣的食品安全事故的村、單位的責任人，依照有關規定給予黨紀、政紀處分;涉嫌犯罪的，移送司法機關依法處理。
篇五： 食品安全工作實施方案
根據國務院食品安全委員會第三次全體會議精神和《國務院辦公廳關於印發20XX年食品安全重點工作安排的通知》要求，結合20XX年全國食品藥品監督管理工作安排，現就20XX年餐飲服務食品安全重點工作提出以下安排。
一、嚴厲打擊餐飲服務食品安全違法違規行為
集中整治違規採購行為。國家局制定餐飲服務食品採購索證索票管理有關規定，細化餐飲服務單位食品採購索證索票和查驗記錄責任，進一步強化源頭管理。各地要以乳製品、食用油、鮮肉和肉製品、酒、調味品和食品添加劑、集中消毒餐具等為重點品種，以學校食堂、幼稚園食堂、建築工地食堂、旅遊景區餐飲服務單位、集體用餐配送單位、中央廚房等為重點場所，對餐飲服務單位不落實食品採購索證索票制度的行為進行集中整治，嚴查採購病死畜禽及其製品、劣質食用油、劣質餐具等不合格產品的行為，嚴防不合格食品流入餐飲服務環節。
嚴厲查處違規經營行為。國家局制定餐飲服務食品安全管理規範，進一步規範餐飲服務單位經營行為。各地要嚴查各類餐飲服務單位，尤其是學校食堂、幼稚園食堂、建築工地食堂、旅遊景區等餐飲服務單位使用不合格食品原料，經營過期及劣質食品、病死畜禽及其製品、劣質食用油等行為，嚴查餐飲服務單位使用不合格餐具行為。
加大違規案件稽查力度。各地要圍繞餐飲服務食品安全突出問題和薄弱環節，加大對重點場所、重點時段、重點品種的稽查力度，堅決取締不具備食品安全基本條件、存在嚴重食品安全隱患、整改仍達不到要求的餐飲服務單位。各地要通過及時進行責任約談、及時曝光典型案件、及時移送司法機關，形成嚴懲違法違規行為的高壓態勢。
二、深入推進重點場所餐飲服務食品安全治理
深化學校食堂和建築工地食堂治理。各地要分別會同教育行政部門、住房城鄉建設部門認真貫徹落實《關於進一步加強學校食堂食品安全工作的意見》和《關於進一步加強建築工地食堂食品安全工作的意見》，嚴查學校食堂、幼稚園食堂和建築工地食堂是否具有餐飲服務許可證、場所環境衛生是否整潔、從業人員健康證明是否有效、索證索票制度是否落實、清洗消毒是否到位、加工製作是否規範、是否存在違法使用食品添加劑行為。重點檢查各類食堂開展食品安全自查情況，以及是否針對突出問題和薄弱環節進行整改情況。要結合餐飲服務食品安全示範工程建設工作，組織轄區內學校食堂、幼稚園食堂、建築工地食堂開展互查互評活動，並將互查互評結果向社會公布，鼓勵公眾參與監督。要加快推進餐飲服務食品安全量化分級管理的步伐，各省級食品藥品監管部門要會同教育行政部門確定本地區學校食堂、幼稚園食堂食品安全量化分級管理進度安排，力爭兩年內各類學校食堂、幼稚園食堂全面實行量化分級管理。
深化旅遊景區餐飲服務食品安全治理。各地要會同旅遊行政管理部門認真貫徹落實《關於進一步加強旅遊景區餐飲服務食品安全監管工作的意見》，督促旅遊景區餐飲服務單位從餐飲服務許可、從業人員健康、索證索票、加工製作、環境衛生、清洗消毒、食品添加劑使用等方面開展自查，對發現的突出問題認真整改。嚴查旅遊景區餐飲服務單位使用存在安全隱患的野菜、野果、野蕈和非食品原料、濫用食品添加劑等違法違規行為。大力開展餐飲服務食品安全量化分級管理，將餐飲服務食品安全工作納入旅遊景區質量等級劃分與評定工作，督促旅遊景區經營者認真履行相關責任。要加大節假日和重大活動期間監督檢查力度。
穩妥推進小餐飲食品安全整規試點。各地要認真貫徹落實《關於開展小餐飲食品安全整規試點工作的通知》，在地方政府的統一領導下，建立健全部門協作機制，穩妥推進試點工作。要在摸底統計和分類建檔的基礎上，制定小餐飲食品安全整規試點工作實施方案，明確小餐飲整規具體要求。要探索分級分類治理途徑，努力實現規範一批、提升一批、淘汰一批的治理目標。對經營基本條件不具備、食品安全管理制度不落實、存在嚴重食品安全隱患、整改後仍達不到要求的小餐飲，要堅決予以取締。北京、天津、上海、重慶市應選擇不少於2個區作為試點地區。各盛自治區應選擇省會城市2個區和不少於2個地級市作為試點地區。國家局加強對小餐飲整規試點工作的督導，適時開展小餐飲整規試點工作交流。
三、深化調味料和食品添加劑使用治理
各地要深入貫徹落實《關於切實加強食品調味料和食品添加劑監督管理的緊急通知》，嚴查餐飲服務單位食品調味料和食品添加劑採購索證索票、進貨查驗、台賬記錄等管理制度的落實情況，嚴禁餐飲服務單位採購和使用無合法生產資質以及標籤不規範的食品調味料和食品添加劑。嚴查餐飲服務單位對採購的食品調味料和食品添加劑是否專項登記、統一存放、嚴格領用，是否按有效期使用，嚴禁餐飲單位超劑量標準、超適用範圍濫用食品添加劑行為。加強對食品調味料和食品添加劑、非食用物質的抽檢和監測，嚴厲打擊在食品調味料中添加罌粟殼、罌粟粉、工業石蠟等非食用物質，以及超範圍、超量使用食品添加劑的違法行為。
四、加快推進餐飲服務食品安全示範工程建設
各地要按照《餐飲服務食品安全百千萬示範工程建設指導意見》的要求，加快餐飲服務食品安全示範工程建設進度，遴選一批食品安全責任意識強、食品安全水平高的餐飲服務單位、街、縣，推動示範工程創建廣泛深入開展，充分發揮示範工程的引領輻射作用。要積極協調有關部門，重點開展學校示範食堂、幼稚園示範食堂、旅遊景區餐飲示範店等示範點的建設工作；要結合小餐飲整規試點工作，積極推進餐飲服務食品安全示範街、示範縣的評眩國家局將出台國家級餐飲服務食品安全示範縣遴選標準，適時組織開展國家級示範縣遴眩
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