The first plan is to thoroughly implement the spirit of General Secretary Xi Jinping's important instructions on resolutely stopping food waste, strictly implement the spirit of the eight central regulations, and make unremitting corrections? Four winds? In order to create a social atmosphere of thrift and oppose extravagance and waste, the work plan is formulated as follows.
First, the object of supervision and inspection
Party member in Party and government organs, people's organizations, institutions, state-owned enterprises, municipal universities and their leading cadres and public officials.
Second, the scope of supervision and inspection
Discipline inspection and supervision organs at all levels should pay close attention to key places such as official dining, party and government organs and canteens of state-owned enterprises and institutions, pay close attention to key issues such as illegal public funds eating and drinking, food and beverage waste, pay close attention to important nodes prone to food and beverage waste such as major festivals, pay close attention to the phenomenon that extravagance and waste of public officials have adverse effects on society, carry out accurate supervision and innovative supervision, and promptly dispose of and correct problems found.
Three. Contents of supervision and inspection
(a) the rectification and implementation of the main responsibility to stop food waste.
1. The spirit of studying and implementing General Secretary Xi Jinping's important instructions on stopping food waste is not in place. Simply implement the meeting with the meeting, implement the document with the document, and make superficial articles;
2. The attitude at work is too high, the action is too low, and the implementation is weak. The problem of food waste in this region, this department and this unit is serious;
3. The work fails to compact the responsibilities layer by layer, the division of labor is not clear, and the responsibilities are not clear.
(B) remediation of food waste.
4. There is no real-time communication mechanism for the change of the number of diners, and the canteen does not operate on demand in warehousing, purchasing and catering;
5. The feeding method is unscientific, and the measures to avoid waste are not in place;
6. The leftovers that can be used are discarded at will;
7. Does it exist that public officials fail to implement food saving and civilized dining? Waste on the tip of your tongue? Phenomenon;
8. Spending lavishly, ostentatiously and lavishly in banquets such as weddings, funerals and celebrations and in daily contacts with friends;
9. extravagance and waste in life failed to establish a good family style of thrift.
(three) rectification of illegal eating and drinking behavior
10. accept banquets that may affect the fair execution of official duties, and turn official business into eating and drinking.
(four) rectification of illegal reception behavior.
1 1. Exceeding the standards and scope of official reception, providing high-grade dishes and dishes made by wild animals that are forbidden to eat in violation of regulations during official reception;
12. Other food waste and acts in violation of relevant regulations.
Fourth, the work steps
(a) self-examination and self-correction stage (completed before September 30)
Discipline inspection and supervision organs should urge all localities, departments and units to carry out self-examination and self-correction around illegal public funds to eat, drink and waste food. It is necessary to benchmark the rectification content, find out the problem base, and establish a problem account. For the general problems found in the investigation, urge the establishment and reform; For more complicated problems, follow up and supervise, and make rectification within a time limit; Clues about violations of discipline and law should be promptly handed over to the discipline inspection and supervision organs for disposal. After the completion of self-examination and self-correction, all localities, departments and units shall fill in the attachment 1 to form a self-examination and self-correction report, which shall be submitted to the counterpart discipline inspection and supervision department before September 30, 2020.
(2) Key supervision stage (completed before June 3 1 and 1)
Discipline inspection and supervision organs should take strict economy and stop food waste into the important content of supervision, inspection and inspection, and conduct unannounced visits, cross-checks and special inspections on the illegal eating and drinking and food waste behaviors of party and government organs at all levels, party member cadres and public officials in combination with the actual situation, and timely handle and correct the problems found. The discipline inspection and supervision organs shall summarize the accountability and fill in Annex 2 to form a work report, which shall be submitted to the Party Style and Political Style Supervision Office of the Municipal Commission for Discipline Inspection and Supervision before June 65438+1October 3 1 2020, and reported to the counterpart discipline inspection and supervision office of the Municipal Commission for Discipline Inspection and Supervision for the record.
(3) Summarize the acceptance stage (completed before 1 1.30).
The supervision office of the Party Style and Political Style of the Municipal Commission for Discipline Inspection is responsible for summarizing and accepting the work of stopping food and beverage waste in the whole city and organizing it at the same time? Look back? At work, handling problems and rectification are not in place? A gust of wind? The problem is serious, and accountability is based on rules and regulations.
Verb (abbreviation of verb) related requirements
(1) enhance political status. Discipline inspection and supervision organs should further improve their political positions, strengthen political supervision, urge all localities, departments and units to study the spirit of General Secretary Xi Jinping's important instructions on resolutely stopping food waste, and urge party committees (party groups) at all levels to earnestly shoulder the main responsibility, thoroughly analyze the situation, and take effective measures to ensure the implementation of the work.
(2) Strict discipline and accountability. Accurate application of supervision and discipline? Four forms? For the problems of signs and tendencies, grasp early and grasp small, and talk to remind them; Those who violate the discipline against the wind and the circumstances are bad shall be dealt with according to the rules and discipline. Areas, departments and units that have serious problems in eating and drinking illegal public funds and wasting food and beverages will be seriously investigated for leadership responsibilities and urged to carry out centralized rectification.
(3) Strengthen notification and exposure. Notify and expose typical cases, form a warning shock, and create a good atmosphere in which thrift is proud and waste is ashamed. Take strict economy and opposing waste as the focus of the style construction of cadres and public officials in party member, and urge cadres and public officials in party member to start from me and put an end to extravagance and waste.
The second plan is to persist in practicing economy, further strengthen publicity and education, earnestly cultivate the habit of practicing economy, create an atmosphere of being ashamed of and proud of saving, and resolutely stop food waste. Earnestly implement General Secretary Xi Jinping's important instructions on stopping food waste, X Market Supervision Administration will perform its duties, strengthen publicity, and strive to create an atmosphere of saving glory and wasting shame.
First, how to implement it
Unswervingly implement General Secretary Xi Jinping's important instructions and advocacy spirit? Strictly practise economy and oppose waste? Social fashion, carry forward the traditional virtues of diligence and thrift of the Chinese nation. Combine the prevention of catering waste with the daily supervision and management of market supervision departments, strengthen the supervision of catering units that advocate frugality, strengthen the publicity and guidance of catering consumers, and actively create? Be ashamed of waste and proud of saving? Social atmosphere.
Second, achieve results.
Combined with the establishment of civilized towns and food safety inspection, we will further promote the work of stopping food waste.
(a) in 2020 to carry out quantitative grading management, strict implementation of quantitative grading evaluation standards. XXX company that meets the requirements of quantitative grading evaluation, the quantitative grading rate is100%; XX families were rated as Grade A, and the proportion of Grade A was XXX %；; XXX families rated as Grade B, with the proportion of Grade B being XX%, and XXX families rated as Grade C, with the proportion of Grade C being XXX%.
(2) Establish advanced models and strengthen industry self-discipline. With what? Civilized city creation? Health city creation? Eliminate disasters? Special struggle and other work as an opportunity to actively promote? Five transformations? Management mode, constantly building catering units with advanced management mode, and now X furniture catering units with advanced management mode have been cultivated (4D). Five transformations? Management model demonstration street X.
(three) to strengthen the inspection of catering units, expand the publicity of prohibiting food waste. Remediation of food safety hazards in key areas and time periods has been carried out one after another, New Year's Day, Spring Festival and? May day? 10 Special inspection of food safety in key periods and key areas such as collective dining units above the dining table, canteens of pension institutions, isolated canteens and staff canteens. * * * Law enforcement officers were dispatched for XXX times and catering units were inspected for XXX times. Distribute more than XXX copies of "XX civilized dining table action proposal" and make more than XXXX copies of "civilized dining table sign". Organize large and medium-sized catering units to focus on food safety for X times, with XXX participants; Hold large and medium-sized catering units? Don't waste CDs? Promotion meeting x times, attended by XX people; Carry out food safety training on the third-party platform of online catering services and training on the prohibition of catering waste for X times, and interview X times. Supervise catering service operators to conscientiously fulfill their social responsibilities, establish a consumption reminder and reminder system, post saving signs in eye-catching positions, and implement the standards of saving and civilized dining. Guide and encourage catering service operators to develop optional packages and provide small dishes and half dishes.
Third, there are problems.
In recent years, under the guidance and advocacy of civilized dining? Operation CD? With such measures, consumers' awareness of civilized dining has improved, but the waste on the table still exists. Through the combination of daily inspection and interview, there are mainly the following reasons.
(1) Good face and ostentation and extravagance. Consumers treat guests for fear of being less impolite and less enthusiastic, regardless of the actual situation, which intensifies the waste in the catering industry.
(2) the money bag is bulging, and the awareness of saving is less. Now the people's money bags are bulging, but the awareness of saving has not improved with the increase of income, and a good concept of catering consumption has not been formed.
(3) Insufficient publicity, guidance and coercion. There is not enough education and guidance on catering waste, and restaurants lack effective means to restrain customers' wasteful behavior. We can only rely on customers' consciousness to practise economy and put an end to catering waste, which requires not only the efforts of catering units, but also the joint efforts of the whole society.
Future plans
(a) to encourage catering service operators to fulfill their social responsibilities. Supervise catering service operators to stop waste, establish a consumption reminder and prompt system, post saving signs in eye-catching positions, and implement the standards of saving and civilized dining.
(two) to encourage catering service units to innovate business methods and expand business varieties. Actively guide and encourage catering service operators to develop popular catering such as special catering, fast food, breakfast, group meals and food delivery, provide standardized dishes, facilitate consumers to flavor independently, develop self-selected packages, and provide small dishes and half dishes.
(3) continue to advance? Operation CD? . Advocate catering units, especially school canteens, to actively carry out good catering behaviors such as fewer teachers and students, fewer canteens and fewer kitchens, and strive to make leftovers.
(four) to promote catering units to provide free packaging and other services. Actively advocate civilized ordering, encourage customers to pack leftovers and provide lunch boxes or food bags for free. And encourage customers who save meals to offer preferential prices or issue coupons.
(5) Get rid of the bad habit of centralized dining waste. In view of the phenomenon that the consumption of centralized meals such as wedding banquets, birthday banquets and New Year's Eve dinners keeps up with each other and is seriously wasted, we advocate thrifty housekeeping and saving meals.
(6) Strengthen the supervision of online catering. Encourage Meituan, Hungry and other ordering platforms to standardize the ordering settings of merchants, reasonably set the number of dishes and food, provide convenience for consumers to match meals on demand and order according to the quantity, guide consumers to save ordering and eliminate waste.
(seven) give full play to the positive role of catering industry associations in stopping food waste. Supervise the catering industry associations to strengthen the norms of catering waste behavior, improve the quantitative standards of cooking, and lead the transformation of the concept of saving consumption with standards. Formulate industry conventions to stop food and beverage waste, and carry out commitment activities to stop food and beverage waste in the catering industry.
(8) Strengthen supervision and inspection. Increase the intensity of spot checks on catering units, urge catering units to practice economy, and criticize and educate catering units with serious food waste.
(9) Establish a long-term mechanism. Establish and improve the inter-departmental linkage supervision system to jointly punish and crack down on food and beverage waste. It is necessary to establish an interview system to interview the heads of catering enterprises and unit canteens with serious food waste.
Scheme 3 1: Strictly manage meals for official activities
0 1
We will earnestly strengthen the dining management of official reception, meetings, training and other official activities in China, and implement simple meals and standardized diets in accordance with the requirements of speed, health and economy, scientifically and rationally arrange the number of meals, and implement buffet in principle. In principle, the delivery staff is not arranged to receive meals. If there is a real need for work, the number of dining attendants shall not exceed the specified number.
02
Strictly implement the national and municipal financial management systems for official meals, make a reasonable budget in accordance with the relevant provisions, and strictly implement the centralized payment system of the state treasury and the relevant provisions on the management of official meals cards. Sangong? When spending money, you should list the meal expenses of official activities, and it is strictly forbidden to set them up? Small vault? It is strictly forbidden to transfer the meal expenses of official activities to subordinates and subordinate units, and it is strictly forbidden to organize banquets or eat and drink in the name of meetings and training.
Second, improve the way of serving meals in school canteens.
03
Have all the basic dishes in the college students' canteen been implemented? Meal selection system? Provide meals. Try to bring the canteens of primary and secondary schools with conditions? Meal selection system? Hey, subtract? Packaging system? Provide meals. Is it necessary to bring the staff canteen? Meal selection system? For meals, teachers are required to choose appropriate meals, be frugal, resist waste, and set an example for students.
04
Optimize the supply structure of basic dishes, flavor dishes and business dishes in student canteens, increase the supply of more students' dishes, change dishes for fewer students, and actively introduce more dishes suitable for students' tastes. Basically, all the dishes are half served. Rice is sold in grades.
05
Primary and secondary schools that use off-campus catering must provide two kinds of package choices: half package and all package. The price of half-package is determined after reducing the cost on the basis of all-package, and the staple food of both packages must be guaranteed unlimited supply.
06
Schools that have the conditions to run student canteens must do so. Schools that stop using the original student canteen or use it for other purposes should strive to resume operations.
07
Poor planning and ineffective measures of the organizers of the student canteen, resulting in serious food waste, found together, investigated together, and informed the whole system exposure.
08
All school canteens should post posters or posters in obvious places in the dining area, and post warning signs to remind diners to eat healthily and eat in moderation. Install monitoring facilities in the centralized collection place of dining plates in the canteen, arrange civilized dining supervisors to patrol and inspect, and criticize and educate waste behavior.
The third is to implement the refined management of school canteens.
09
Strengthen the management of the production plan of the school canteen, and make the purchase plan of raw materials according to the changing law of the number of diners, so as to achieve accurate quantity, complete varieties, safety and reliability, and avoid excessive purchase of raw materials.
10
Carry out special training on fine processing of school canteen staff. In the process of making dishes, the ingredients should be weighed and mixed reasonably, and the meat and vegetable materials should be processed centrally to maximize the output. On the premise of ensuring dietary nutrition, it is advocated that one material has many dishes and one dish has many flavors, and the leftovers are sorted twice to ensure the best use and avoid the waste of raw materials.
1 1
Promote the application of electronic warehouse management system in school canteens and implement refined storage. Conditional schools should build food cold storage to prevent food from rotting and reduce inventory losses.
Fourth, carry out frugal campus activities.
12
Give full play to the role of the classroom as the main channel, incorporate thrift education into ideological and political courses in colleges and universities and moral education courses in primary and secondary schools, integrate into various subject courses, hold special lectures and reports, and cultivate students' frugal thinking and behavior habits.
13
Combination? 10. 16 World Food Day? Farmers' harvest festival? On anniversaries and festivals, we will focus on carrying out special publicity month activities on food saving every semester, hold theme classes (teams) meetings, carry forward the fine traditions of the Chinese nation, and educate and guide students? CD？ Proud, put an end to? Waste on the tip of your tongue? .
14
What should primary and secondary schools be based on? Refuse to waste and save food? As the theme, organize students to visit and study in circular economy park, major grain producing areas and water-saving science and technology museum. Colleges and universities should combine? New era, practice? Theme series of practical activities, organize students to carry out frugal social investigation, subject research and volunteer service, and strengthen frugal consciousness.
15
Give full play to the role of * * * youth league, student union and student association, and carry it out extensively? Be thrifty and resist waste? Publicity and education activities, encourage students to set up societies with frugal and low-carbon life as their main activities, and organize student volunteers to serve in schools? Civilized dining supervisor? Create a good atmosphere of thrift.
16
Make full use of parent committee, parent school, home visit, parent open day, parent-child practice activities and other home-school communication platforms. Strengthen frugality education for parents, guide parents to take the lead in stopping food waste, cooperate with home and school, and educate students to develop good habits of frugality.
Fifth, extensive publicity and education.
17
Schools should carry out extensive activities through campus broadcast, campus network, electronic screen, bulletin board, blackboard newspaper, window, class blog and other ways, and take various ways such as posting warm tips and pictures, shooting public welfare micro-videos? Stop the waste on the tip of your tongue? Publicity and education activities to cultivate students' frugality consciousness.
18
Schools should set up advanced models, select and preserve pacesetters and experts, increase commendation and strengthen positive publicity and guidance.
Sixth, establish and improve a long-term mechanism.
19
The secretary and the principal are the first responsible persons in the school to stop food waste. It is necessary to establish and improve the rules and regulations of frugal education, clarify the responsibility to people and implement it in all aspects of education, teaching and daily management.
20
Take frugality as an important indicator of students' comprehensive evaluation and an important reference for awards. For students who seriously waste food and refuse to change their education, the school will cancel their qualifications for the year's evaluation awards according to the school rules and regulations.
2 1
Schools should conduct special training on frugality for teachers and ask them to set an example in their daily lives. Teachers with serious wasteful behavior and bad influence will be recorded in their teachers' morality files by the school, and their qualifications for appraising and awarding will be cancelled according to law.
22
Adhere to the combination of supervision and self-examination, conduct a comprehensive inspection of education saving and canteen management in all kinds of schools at all levels, commend outstanding work, make rectification in informed criticism within a time limit for ineffective work, and expose serious waste and deal with it seriously.
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