First, leaders attach importance to it and understand it in place.
People put food first, health first, people-oriented and health first. The purpose is to make students eat nutritious, healthy and safe, which is the top priority of school canteen management. The quality of canteen service is directly related to the quality of life and health of teachers and students, the healthy growth of teenagers, and the stability and development of schools and thousands of families. To this end, our school attaches great importance to the management of food hygiene in canteens, firmly establishes the ideas of safety first, hygiene first, health first and quality first, implements all-round management and strong supervision, and provides first-class services for teachers and students of the school, satisfying students and reassuring parents. We have constantly explored the management of canteens, established a set of scientific and standardized management mechanisms, and won social recognition.
Two, establish and improve the management system, strengthen the management of canteen food.
Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to three levels: the first level is to purchase goods well. The main raw and auxiliary materials in our canteen are fixed-point procurement and contract system. The contract has clear quality requirements, including a copy of the supplier's ID card, detailed home address and contact information. Administrators, chefs and warehouse keepers are responsible for inspection every day, and the goods are inspected by watching and smelling. In case of returning to school on a big holiday, all the remaining ingredients should be replaced before the holiday; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a three-person signature system and a shopping card and ticket system.
At the second level, the processing is carried out in strict accordance with the operating procedures. Vegetables should be soaked in clear water for more than half an hour every day to remove pesticide residues or vegetable worms. Oil will not be reused during processing. Irrelevant personnel in processing and storage places are not allowed to enter or leave, and food samples should be kept. 3. Divide meals in strict accordance with the requirements of food hygiene and safety: First, prevent food from turning sour, rotting, deteriorating and polluting, and deal with it seriously as soon as it is found. Second, to prevent others from poisoning, in the management of food hygiene, canteen managers effectively supervise all links and prohibit non-operating personnel from entering the canteen, thus refusing the occurrence of poisoning incidents in time and space. Prevent the spread of diseases, insist on operating tableware by special personnel for each meal, adopt physical disinfection, and do a good job in cleaning tableware to prevent cross-contamination. Do a good job of killing flies, mosquitoes, cockroaches and rats regularly, cut off the source of infection and ensure the health of teachers and students.
In order to strengthen the supervision of food hygiene in canteens, a management organization and a leading group for canteen management have been established, which are responsible for the daily management, inspection, supervision, tasting, sample retention, form filling and canteen files. The school canteen management leading group conducts random checks on canteen work from time to time, and also conducts people's discussion and evaluation among teachers and students to find problems and solve them in time. The management department, teachers and students have been formed, which has played a positive role in all-round supervision of the management of school canteens.