Food hygiene safety management system
Food hygiene safety management system
1. Strictly implement the Food Sanitation Law and the Regulations on the Management of School Canteens and Student Group Meals issued by the Ministry of Health and the Ministry of Education. Canteen staff should establish a good sense of hygiene and receive health awareness training.
2. The dietary work should adhere to the tenet of serving the life of teachers and students, and carry out various forms of business service activities for the purpose of “management and education” and “service for education”, adhere to quality service and pay attention to professional ethics.
3, canteen staff must hold a valid health certificate and health knowledge training certificate before they can be employed, wear work clothes, hats, masks, numbers, badges, etc. during work hours.
4. Establish a food procurement and processing registration system. Purchase and acceptance of food should be non-toxic, harmless, meet food hygiene standards and nutritional requirements, and have a good sensory shape.
5, the processing of cooking food nutrition should be matched with reasonable, to meet the needs of primary school students' physiological development.
6, pay attention to internal and external environmental sanitation, so that the window is clear, the floor is clean, the table and chairs are neatly arranged and clean, the hygiene of the canteen should be cleaned at any time, disinfected regularly, leaving no dead ends.
7, all kinds of tableware, containers, machinery, stoves, chopping boards, etc. must adhere to the use of cleaning, daily disinfection, and always keep clean.
8. Food washing and processing must adopt the cooking formula of “one wash, two dip, three hot, four stir”. The processed food should thoroughly meet the hygiene requirements and ensure that it is not polluted.
9. Do a good job in the management of various substances, and store them separately according to the categories, raw and cooked, hot and cold, etc. The packaged foods should be stored off the ground, and the bulk food containers should be covered and stored, pay attention to quality and preservation. Diligently check and prevent, prevent deterioration and pollution.
10. Strengthen the six-proof inspection of anti-corrosion, dust-proof, fly-proof, anti-mouse, anti-mildew and moisture-proof, regularly check and replace the corresponding facilities, and continuously improve the corresponding sewage, washing and cleaning facilities. Establish a clean value day system, develop good hygiene habits, not allow spitting, dumping garbage, keeping indoor and outdoor clean and hygienic, and creating a good sanitary environment.
11. Strengthen ideological and political work, do a good job in the professional ethics education of canteen staff, prevent the education of food poisoning and other aspects, and prevent food poisoning.
1. Strictly implement the Food Sanitation Law and the Regulations on the Management of School Canteens and Student Group Meals issued by the Ministry of Health and the Ministry of Education. Canteen staff should establish a good sense of hygiene and receive health awareness training.
2. The dietary work should adhere to the tenet of serving the life of teachers and students, and carry out various forms of business service activities for the purpose of “management and education” and “service for education”, adhere to quality service and pay attention to professional ethics.
3, canteen staff must hold a valid health certificate and health knowledge training certificate before they can be employed, wear work clothes, hats, masks, numbers, badges, etc. during work hours.
4. Establish a food procurement and processing registration system. Purchase and acceptance of food should be non-toxic, harmless, meet food hygiene standards and nutritional requirements, and have a good sensory shape.
5, the processing of cooking food nutrition should be matched with reasonable, to meet the needs of primary school students' physiological development.
6, pay attention to internal and external environmental sanitation, so that the window is clear, the floor is clean, the table and chairs are neatly arranged and clean, the hygiene of the canteen should be cleaned at any time, disinfected regularly, leaving no dead ends.
7, all kinds of tableware, containers, machinery, stoves, chopping boards, etc. must adhere to the use of cleaning, daily disinfection, and always keep clean.
8. Food washing and processing must adopt the cooking formula of “one wash, two dip, three hot, four stir”. The processed food should thoroughly meet the hygiene requirements and ensure that it is not polluted.
9. Do a good job in the management of various substances, and store them separately according to the categories, raw and cooked, hot and cold, etc. The packaged foods should be stored off the ground, and the bulk food containers should be covered and stored, pay attention to quality and preservation. Diligently check and prevent, prevent deterioration and pollution.
10. Strengthen the six-proof inspection of anti-corrosion, dust-proof, fly-proof, anti-mouse, anti-mildew and moisture-proof, regularly check and replace the corresponding facilities, and continuously improve the corresponding sewage, washing and cleaning facilities. Establish a clean value day system, develop good hygiene habits, not allow spitting, dumping garbage, keeping indoor and outdoor clean and hygienic, and creating a good sanitary environment.
11. Strengthen ideological and political work, do a good job in the professional ethics education of canteen staff, prevent the education of food poisoning and other aspects, and prevent food poisoning.
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