National Small Food Health and Safety Management System

Slender West Lake third country small food hygiene and safety management system
1. The school establishes a sound food hygiene work leading group to strengthen the school's food hygiene management, responsibility to people

To prevent food poisoning or other foodborne illnesses in the school.
2. The school food production and operation place shall apply to the County Food Hygiene Supervision Office in accordance with the requirements of the Food Sanitation Law.

The Food Hygiene License is reviewed annually. To keep the inside and outside environment clean and tidy, there is a corresponding fly-proof,

Anti-rat, dust-proof, detoxification, dressing, washing, sewage discharge, facilities for storing garbage and waste.
3, canteens, commissary staff should go to the local health and epidemic prevention department once a year for health checkups,

Qualified "health certificate" can be used for work, usually keep personal hygiene, wear clean work clothes

When selling direct food, you must use a vending tool.
4, the food provided should be non-toxic, harmless, in line with the nutritional requirements, with the corresponding color, taste, beauty

And other sensory traits. It is strictly forbidden to purchase corrupt insects, expired and deteriorated, fake or inferior or other sensory traits,

Food materials that can be harmful to the health of teachers and students.
5. Water must meet the national health standards for drinking water in urban and rural areas.
6. School food equipment layout and process should be reasonable to prevent food to be processed and direct food.

Cross-contamination of raw materials and finished products, utensils and containers containing direct-input foods must be cleaned and disinfected.
7, the warehouse for storing food should be dry, ventilated, to eliminate flies, mice, cockroaches and other harmful Kun

The measures for the insects and their breeding conditions must be safe and harmless to prevent food contamination.