Student canteen food hygiene safety responsibility book

In order to strictly implement the National Food Sanitation Law, ensure food hygiene and safety, protect students' health and safety, and create a safe, stable and harmonious campus, the school and the cafeteria have signed the following safety responsibility books:

1. The cafeteria must attach great importance to food hygiene and environmental sanitation, ensure that the warehouse, operation room, side dish room, sale room, and the table are clean, clean, and take effective measures to eliminate flies, rats and other pests.

2. Tableware, drinking utensils and containers containing direct food must be washed and disinfected before use. They must be cleaned and kept clean after use.

3. Food business personnel must maintain personal hygiene. When producing food, they must wash their hands and wear clean work clothes and caps. When selling food directly imported, you must use a vending tool.

4, food business personnel must do four diligence and one not: that is, haircut, cut nails, change clothes, take a bath, do not wear a ring and easy to fall off jewelry.

5, tableware hygiene to achieve "four pass", that is, one wash two clear three disinfection four cleaning. The food is “three isolations”: the raw and the cooked phase are isolated, the finished product is separated from the semi-finished product, the food is separated from the sundries, and the raw materials are made into one, two, three, four, and four.

6, the inside of the canteen is displayed in an orderly manner, the environmental sanitation is done three times a day, a big sweep, the garbage storage time is no more than two hours.

7. Strictly control the purchase of goods, prohibit the purchase of cheap goods, rotten and degraded food, prohibit the use of expired raw materials, and prohibit the sale of spoiled food. For rice, noodles, oil, sauces, meat products, egg-milk products, etc., it must be purchased and certified. It is strictly forbidden to use hydrophobic oil or waste oil.

8. The food sold must be washed, hot, cooked and burnt. It is strictly forbidden to operate cold cuts, green beans, spicy foods, potatoes must be peeled, and sprouted potatoes must not be sold.

9. The cafeteria must regularly organize the employees to learn and summarize, continue to conduct business training for the employees, and improve the health and safety awareness and ideological quality of the employees.

The school will organize personnel to inspect the canteen regularly or irregularly, and rectify the existing problems in a timely manner. If a major accident occurs due to a mistake in work, the legal and economic responsibility of the responsible person will be investigated according to law.