First, the school must establish and improve the food safety responsibility system with the school (park) director as the first responsible person. The school principal is the first person responsible for school food safety. The principal must take overall responsibility for food safety in the school, and the school should have 1-2 full-time and part-time food hygiene supervisors who are specifically responsible for food hygiene supervision. Establish an emergency mechanism for emergencies such as food poisoning or other food-borne diseases. Establish accountability system for food hygiene in schools.

Second, school canteens and grocery stores must establish and improve food management rules and regulations. School canteens and grocery stores must obtain the catering service license issued by the catering service supervision department (including the original food hygiene license), and those who have not obtained the license shall not process or supply food. The processing and supply of food must conform to the scope approved by the food hygiene license. According to the requirements, health files of school canteens should be established. Files should include personal health certificates, application certification materials for food raw materials and related supplies, purchase and use records of food additives and condiments, tableware disinfection self-inspection records, food sample retention records, food raw material purchase contracts, etc.

Three, school food practitioners must have good hygiene habits and certificates. Food practitioners can only take up their posts after obtaining the health examination certificate and health training certificate in accordance with relevant regulations. Health examination every year 1 time, receive regular professional ethics education, health knowledge and food safety laws and regulations training, and can only take up their posts after passing the examination and issuing certificates. Employees should wear clean work clothes and working caps when operating (special operators should also wear masks).

Four, school canteens and grocery stores must strictly control food procurement. It is forbidden to purchase food that does not meet food safety standards and requirements. Check, obtain and keep copies of the license, business license and product certificate stamped with the official seal of the supplier; Keep every shopping voucher or delivery note stamped with the official seal (or signature) of the supplier, establish a purchasing ledger, record it every day, and record all foods in detail. Conditional schools can establish food pesticide testing for vegetables and strictly control the entrance of food raw materials.

Five, school canteens and grocery stores must establish and improve the food acceptance and storage system. Before the food is put into storage, it must be strictly checked and accepted, and a special person shall be appointed to check and register, and an account shall be established; The sensory characteristics and shelf life of food must be checked when it leaves the warehouse. Daily inspection should focus on whether the food has deteriorated (including mildew and corruption), whether the packaging is damaged, and whether the shelf life has expired. If food that does not meet the hygiene requirements is found, it should be handled in time. Food storage warehouses should be dedicated, and food storage must be classified, put on shelves, partitioned and stored off the ground. It is forbidden to store toxic and harmful substances and personal articles in food storage places, and it is not allowed to be mixed with drugs, pesticides, detergents, preservatives, sundries and other items.