1. In order to strengthen the management of school canteens and better provide catering services for teachers, students and employees, this system is formulated according to the Food Hygiene Law of People's Republic of China (PRC) and the Hygienic Management Measures for School Canteen and Students' Collective Dining of the Ministry of Education and the Ministry of Health.
Second, the job responsibilities:
1, strictly change the supervision and inspection functions.
2. Establish and improve the food hygiene and safety supervision and inspection system, regularly or irregularly check the food hygiene in the canteen, put forward rectification measures in time for existing problems, and make improvements within a time limit.
3. Prevent food poisoning accidents. Strengthen the inspection of the inspection certificate and production license of food procurement materials to ensure food hygiene and safety.
4. Carry out sanitary inspection on tableware disinfection to prevent tableware from spreading diseases.
5. Strengthen the management of employees' health certificates and strictly implement the system of employees holding certificates.
6. Units and individuals that violate food hygiene regulations and cause food poisoning accidents or the spread of other food-borne diseases should report to the school or the higher health administrative department in accordance with relevant laws and regulations, and pursue relevant responsibilities.
Third, the post responsibility system:
(A) canteen warehouse health post responsibility system
1, there must be someone in charge of the warehouse. In order to ensure food safety, people lock the warehouse in time. No one is allowed to enter the warehouse without authorization except the storekeeper.
2. The warehouse should be equipped with food racks, and the raw materials should be classified and labeled. The distance between food raw materials and the wall and the ground should be above 10cm, so as to facilitate air circulation and cargo handling.
3, the purchase of raw materials must ask for the product certificate and test sheet.
4, warehousing food should be stored on the shelf according to the category, so that first in first out, perishable first use.
5. Food hygiene quality must be checked when leaving the warehouse, and expired or deteriorated food shall not be used.
6. Keep the warehouse clean and tidy, and ensure good ventilation.
7. Set up safe and effective fly and mouse prevention facilities.
8, warehouse management work is not carried out in accordance with the above provisions, resulting in food accidents, will be held responsible for the warehouse keeper, canteen.
(B) canteen rough machining health post responsibility system
1, the roughing room talks about the post responsibility system, and appoints someone to take charge of the health work.
2. Employees must abide by the Employee Personal Hygiene System, and must wear well-dressed work clothes and working caps.
3. Meat raw materials and vegetable raw materials are separated from special cleaning tanks with obvious signs.
4, processing meat and vegetables console, utensils and containers used separately, and clearly marked.
5. Meat processing
(1) When processing meat, first of all, we should pay attention to the freshness of the meat, and we must not process livestock meat that has died of illness, poisoning, unknown cause of death or spoilage.
(2) Seafood should not be mixed with other meats for cleaning.
(3) Birds, livestock and fish are not directly stored on the ground.
(4) Processed meat must be bloodless, hairless, dirty and odorless.
(5) The chopping block should be smooth on three sides (the surface, bottom and edge of the chopping block should be smooth). Scrape the cutting board clean after use and then place it vertically.
6. Vegetable processing
(1) Vegetables and fruits are sorted and placed on vegetable racks after purchase, and are not piled up anywhere.
(2) There should be enough water to clean vegetables during processing, and there should be no sediment, sundries and insects after washing.
(3) Do not eat rotten vegetables and fruits.
(4) Tools (vegetable racks and containers) must be clean and free of dirt.
(5) Clean the pool and the ground before coming off work every day, keep the ditches unblocked, and do a good job in post hygiene.
(3) the kitchen cooking health post responsibility system
1. Abide by various rules and regulations, study cooking techniques, strive to increase the variety of dishes, and pay attention to "color, fragrance, taste and shape" to ensure quality.
2. Personnel entering the kitchen must wear work clothes and work caps, and smoking is not allowed.
3. Cooking and processing rooms must be equipped with utensils storage cabinets, and ensure that the cabinets are in good health. Before cooking, you should carefully check the processed food. If deterioration or other sensory characteristics are found abnormal, cooking and processing are not allowed.
4. When cooking, cook (fry) thoroughly, so that all parts of the food are heated evenly, and the central temperature of the food is not lower than 70oC, and you don't need a spoon or hands to taste it directly.
5. All containers and utensils used must be cleaned and disinfected.
6, fried food cooking oil shall not be used more than twice. The cooked food was delivered to the tea room in time.
7. The processed finished products are stored separately from semi-finished products and raw materials.
8, waste should be placed in the dirt bucket, and the dirt bucket cover.
9. Keep the exhaust hood clean and smoke well.
10, personal belongings are not allowed to be brought into the cooking room.
1 1. Before coming off work, clean up the oil, sauce and seasoning and put them in order. Condiment containers are clean, free of oil stains and raindrops.
(4) Clean room hygiene post responsibility system
1, there must be a special person in charge of tableware, and sufficient turnover tableware must be equipped. There must be a special pool for washing dishes.
2, tableware cleaning, disinfection must be carried out in accordance with the provisions of the degree, do a wash, two brush, three flush, four disinfection, five cleaning.
Wash: Wash the food residue off the tableware with clear water.
The second brush: put the utensils into the washing liquid for cleaning, and brush the utensils with a washing tool to remove dirt and grease.
Three flushes: rinse off the detergent attached to the tableware with clear water.
Disinfection: The washed tableware must be disinfected by boiling or steam for more than100oc10min, and the infrared disinfection temperature is generally controlled at120oc10min. Can't use high temperature disinfection of glass and other application drugs disinfection; Drug disinfection should be carried out in strict accordance with the effective concentration of disinfectant and soaking time.
Cleaning: Disinfected tableware should be naturally filtered or dried, not dried with towels or napkins to avoid re-pollution. Disinfected tableware should be put into the tableware cleaning cabinet for standby in time, and the cleaning cabinet should be clearly marked.
3. Disinfected and unsterilized tableware should be stored separately, and other items should not be stored in the clean cabinet.
4. The tableware washing cabinet shall be cleaned regularly and kept clean.
(5) Health post responsibility system in the pantry.
1. The staff in the pantry must wear work clothes, hats and masks, and clean and disinfect their hands;
2. Turn on the ultraviolet lamp for 30 minutes before catering every day, and disinfect the air in the canteen;
3. All food containers, utensils and tableware in the pantry must be cleaned and disinfected;
4. The dining table should be kept clean;
5. Sundries and indirect food are not allowed to enter the pantry;
6. Workers selling food shall not touch coins and other dirt, and operators must wash their hands frequently;
7, equipped with anti-fly, dust-proof facilities, and keep clean.
(six) cooked food hygiene post responsibility system
1. Before entering the cooked food room, operators should change their washed work clothes and hats, wash their hands for disinfection, and wear masks when working;
2. You must turn on the ultraviolet lamp for 30 minutes every day to disinfect the air in the cooked food room;
3, before work, all tools and appliances must be wiped with disinfectant, and then use disinfectant to mop the floor and soak the rag; Towels and rags should be separated and not confused;
4. All foods supplied by the deli should be fresh, clean, good in quality, bright in color and hygienic;
5. Keep the environment and work clean in the cooked food room, so that there are no rats, flies and cockroaches.
6. Cooked food room can only store tableware, tools and utensils that must be used, and sundries and personal items are not allowed to be stored.
Five, food hygiene inspection system
1, set up a food hygiene fate inspection and supervision team to regularly or irregularly inspect the food hygiene and environmental hygiene in the canteen;
2, good food procurement, purchase clearance, especially for oil, rice, meat, vegetables and other bulk, key foods to be designated, not allowed to purchase moldy, toxic, harmful or undocumented unqualified food, to ensure the health and safety of the food purchased;
3, standardize the food processing operation process. To achieve thickness zoning, meat and vegetables are separated, raw and cooked are isolated, and strict washing is carried out;
Stored food should be refrigerated and kept fresh. Foods that do not need to be kept fresh should be separated from the ground, sorted and stacked neatly, used before taking them, and checked for deterioration before use;
5. Ensure that spoiled or undercooked food is not sold to prevent food poisoning caused by virus cross-infection;
6. Standardize food delivery channels. The prepared food is put in a closed container and transported by a special elevator.
7, inspection results should be recorded and reported, found that the problem, immediately solve, and shall be investigated for the responsibility of the relevant responsible person.
Six, the grain purchase certificate management system
1, a special person must be responsible for the procurement of raw materials in the canteen, and master the knowledge of food hygiene and common sense of procurement;
2, designated procurement of food and food raw materials, procurement of food packaging, we must carefully check the name of the factory, site, production date, shelf life and other content, to obtain food hygiene license, food inspection certificate or test sheet;
3, the purchase of meat and poultry food to obtain a quarantine certificate;
4 to prevent the procurement of rotten, spoiled, adulterated and shoddy food, and not to purchase "four noes" food and untested food;
5. Ask the shopkeeper for a receipt every time you buy food, and keep the receipt until the food is normal;
6. The purchased food shall be registered and put into storage.
Seven, the establishment of grain storage ledger system.
1, canteen designated persons are responsible for recording the daily purchase situation, and establishing the purchase ledger;
2. Record details include date, variety name, quantity, amount, supplier/merchant, delivery note number, and signatures of consignor and consignee;
3. After the raw material purchase ledger is registered, it shall be signed by the canteen manager;
4. The personnel responsible for recording the purchase ledger must strictly follow the above system.
Eight, food sample retention system
1, teachers and students should take no less than 100g samples of food before or after each meal;
2. Food samples should be stored in sealed special containers after disinfection according to varieties, and must be kept in cold storage for more than 48 hours;
3. Food samples should be kept in the designated refrigerator (cabinet);
4. Food samples shall not be mixed with other raw and cooked foods to prevent cross-contamination;
5, food samples should be destroyed in time after 48 hours, and the retained food shall not be mixed with dining food;
6, food samples retained by the specialist is responsible for the record management.
Nine, employee health inspection system
1, canteen staff must go to the municipal disease control department for health examination, and they can only take up their posts after passing the health certificate;
2. Employees who have obtained health certificates must have a health examination once a year, and they can continue to work only after obtaining the health certificate of that year. Those who have obtained a health certificate for more than one year are regarded as undocumented;
3. Employees in canteens who are found to have dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene during health examination shall not engage in canteen work.
4. If any violation of the system is found, the person in charge shall be held accountable.
Ten, unqualified food and raw material processing system
1. If unqualified or suspected food raw materials are found after purchasing, they should be immediately returned to the supplier or production enterprise (the materials required for certification are not standardized, the sensory quality is not good, and there are no qualified indicators, the name of the production enterprise and the production date).
2, food raw materials found in storage mildew or beyond the shelf life, should immediately report to the logistics supervisor, for destruction.
3, unqualified food raw materials should be recorded in time after processing (product name, quantity or weight, manufacturer, processing reasons, etc.). ).
4. When handling unqualified food raw materials, at least two people should be present, and the names of the handlers and references should be signed respectively.
5. When the products produced by the canteen itself are found to be unqualified, refer to this system 1 to 4 o'clock.
Eleven, kitchen hygiene self-inspection system
The health administrator conducts a health check-up before noon every day.
The person in charge of health should conduct regular or irregular health inspection and evaluation every week.
The health management team conducts health examination and evaluation once a month.
All kinds of inspections should be recorded, and the problems found and the rectification should be recorded.
Twelve, food poisoning accident emergency plan.