Summary of School Canteen Management in 2022

The school canteen, also known as the school canteen, is a kind of canteen, but it is a dining place set up within the management scope of the school and is generally called the school canteen. The following is my summary of the management of the 2022 school canteen for you, which is for reference only and I hope it will help you.

Summary of 2022 School Canteen Management 1

A busy semester has passed, and the canteen, as the top priority in logistics work, is naturally indispensable. As a canteen, you can't do without diet, which is an indispensable part of everyone's life. As a canteen manager, we should pay more attention to the diet of employees and students and ensure the physical and mental health of every teacher and student. The canteen work in this period is summarized as follows:

First, show certificates to eliminate potential safety hazards.

As a collective canteen, strict implementation of food hygiene and safety is a major event related to the health of every teacher and student. First of all, every canteen staff should have a physical examination before going to work every year, and those who fail the physical examination are not allowed to go to work. Secondly, carry out ideological education for employees from time to time and implement the requirements of the Food Hygiene Law. Through learning, improve the service quality and awareness of staff. Do a good job in food hygiene and tableware "one wash, two flushes and three disinfections" in our canteen. The workbench should be cleaned as needed and the kitchen should be cleaned once a week. If you find any shortcomings in your work, point them out immediately and order them to be corrected in time. All staff can conscientiously do their jobs, clarify their responsibilities, perform their duties, obey the distribution and be on call, which ensures the normal operation of the canteen.

Second, strengthen software management.

At the beginning of the semester, canteen managers and staff members studied the Food Hygiene Law of People's Republic of China (PRC) together to improve the ideological understanding of each staff member. This semester, ten rules and regulations were formulated and put on the wall, especially the flow chart of food poisoning report (put on the wall) and the prevention plan of food poisoning, so as to ensure the safety norms of school canteens from the system. Regular pair

Train canteen staff in laws, regulations and work norms, and run school collective canteens well on the basis of laws and regulations. On this basis, food hygiene supervisors, warehouse keepers and full-time buyers are specially set up to strictly control all kinds of main ingredients and fundamentally eliminate food safety hazards.

The school attaches great importance to the internal management of the canteen and makes great efforts in scientific, standardized, institutionalized and strict management. Strive to make the basic management work solid and comprehensive, and standardize everything at all times. In the food hygiene work, the emphasis is on "three defenses" (poisoning prevention, poisoning prevention and virus prevention), and the "five customs" are strictly controlled in the procurement work, that is, strict purchase channels, goods warehousing acceptance, standardized operating procedures, food hygiene and safety, and food storage and custody. Resolutely resist and return unqualified food during acceptance, and do not accept unqualified items. At the same time, let the whole staff participate, supervise the whole staff, assign responsibility to people, check in place and record in detail. Ensure the quality of incoming goods and keep all unsafe factors out of the campus.

Strengthen training and inspection to cultivate good hygiene awareness and habits of cooks. At the same time, strengthen the improvement of cooking skills. Earnestly do all kinds of accounts and related information, so that the information and content are detailed and reliable; In accordance with the "Food Hygiene Law" and the "Regulations on Group Dining", check one by one, and strive to be meticulous and foolproof.

Third, standardize operations and put them in place.

This semester, the school has formulated and improved various management systems such as post responsibility system for all kinds of personnel and code of conduct for service personnel, and put forward clear requirements for food hygiene, environmental hygiene, personal hygiene of cooks, raw material procurement, acceptance, storage, processing and tableware disinfection in the canteen, so as to achieve clear responsibilities, complete management system, interlocking, level-by-level control, reasonable process and standardized operation. Adhere to the separation of raw and cooked, strict tableware disinfection and cleaning. Procurement of raw materials,

Strict acceptance, warehousing, warehousing and storage; Resolutely reject raw materials that do not meet the requirements. Strict and institutionalized health management, clear division of labor and clear responsibilities. In the daily management of employees, our system has added emotion, managed by our own actions and managed by guidance. Under constant instruction, employees can change from assigned work to self-assigned work.

Fourth, increase hardware investment.

Due to the lack of financial resources, nearly 5,000 yuan was invested to install the electrical equipment of the rice steamer in September this year, which not only reduced the labor intensity of the canteen staff, but also saved the fuel expenditure of the canteen.

Improvement measures of verb (abbreviation of verb)

In the management of the canteen, we deeply feel that the current situation of the hardware facilities and equipment in the canteen has not met the development requirements. Therefore, the school should repair the roof of the canteen in the future and add some necessary hardware equipment (such as freezer, fresh-keeping cabinet, sample storage cabinet, range hood, student water heater, etc.). ) Improve the dining environment for teachers and students.

Summary of school canteen management in 2022 II

How time flies! This semester is coming to an end, and in a blink of an eye, I cooked for a semester in the canteen warehouse. As a canteen, you can't do without food. Food is an indispensable part of everyone's life. If you leave your food behind, it is impossible to survive, so it is also very important to be a student canteen. We have established that school canteens should not only be counted as economic accounts, not as political accounts, but should do everything possible to let students eat well and satisfy themselves, which has changed the previous thinking and practice of "staying at home" without losing money.

Under the guidance of this concept, the school canteen carefully prepares the menu every week to ensure the reasonable collocation of dishes and reduce the price of dishes. The market price of meat dishes is changed to 3.5 yuan, and the number of vegetables is 1 yuan. At the same time, the investment in hardware facilities in the canteen was increased, tablecloths and snack plates were replaced, facial tissues and toothpicks were added to the dining table, and the screen window of the dining cabinet was installed. As a manager, I should pay more attention to the staff's diet to ensure the physical and mental health of each student. Now I summarize the work during this period as follows:

A, supervise the chef in raw material quality and rough machining:

1. Raw materials shall be purchased by special personnel at designated long-term supply points.

2, equipped with a special raw material inspector, experienced, rotten and other unqualified raw materials are resolutely not allowed to enter the school cafeteria.

3. Raw materials have special containers, and raw materials must not be polluted.

4. There is a special raw material processing site.

5, raw material cleaning to separate meat and vegetables.

Second, in terms of food storage:

1, food is stored by category and neatly arranged.

2. There are food shelves and containers, which should be stored away from walls and the ground.

3. The warehouse should be dry and ventilated, with damp-proof and mildew-proof facilities.

Three, supervise the chef's food production and meal preparation:

1, good ventilation and light transmission, convenient and reasonable water supply and drainage.

2. The ground is made of nontoxic, corrosion-resistant and corrosion-resistant materials, and there is no accumulated water.

3. Paste the white tile dado.

4, the ceiling is smooth and tidy, no mildew, no cobwebs.

5. There are white tiles on the stove and dining table, which are kept without stains.

6. Provide sanitary facilities against flies, insects and dust.

7. There is a green vegetable soaking pool. It takes 20 minutes to buy vegetables.

Four, the supervision of kitchen utensils do:

The canteen should establish strict safety measures. Non-canteen staff are forbidden to enter the food processing operation room and food raw material storage room of the school canteen at will to prevent poisoning incidents and ensure the hygiene and safety of students' dining. Keeping food that causes food poisoning or may cause food poisoning and its raw materials, tools, equipment and venues;

1, there is a special person responsible for the cleaning and disinfection of tableware.

2, equipped with tableware washing pool, washing pool and disinfection pool.

3. Cleaning measures have been taken for sterilized tableware.

Five, do a good job in environmental sanitation with the cook:

As a collective canteen, strict implementation of school food hygiene and safety is a major event related to the health of teachers and students. First of all, every canteen staff should have a physical examination before going to work every year, and they will not go to work if they fail the physical examination. Secondly, pay attention to learning, study and implement the Ministry of Education and the Ministry of Health 14 "Hygienic Management Regulations for School Dining Rooms and Students' Group Dining" and "Basic Hygienic Requirements for School Dining Rooms in Jiangsu Province". Through learning, we can improve the service quality of employees at work, do a good job in food hygiene in school canteens and "one wash, two flushes and three disinfections" of tableware. The workplace insists on three small sweeps every day and one big sweep every week.

Regularly disinfect the cooked food room with ultraviolet rays. If found not in place, immediately pointed out, ordered to correct, in place in time. Thirdly, it is also important to grasp the source of food. When so many people eat, they often go out to buy all kinds of meat and vegetarian dishes, which are all done by the general affairs director and me. Without the Quarantine Certificate and Food Hygiene Permit, those who are not purchased, stored for a long time and deteriorated will be rejected, so as to prevent food poisoning and ensure the health of every teacher and student. In addition, strict financial discipline, always keep good accounts in time when purchasing, supervise each other, do not spend indiscriminately, implement unified management of all funds, adhere to the principle of saving, and achieve low prices and good quality.

In short, the canteen work is gradually moving towards normalization and standardization, and the logistics department and all canteen staff are gradually forming a collective that loves their jobs, is pragmatic and sincere, and is working hard to create a civilized and hygienic school collective canteen.

Summary of School Canteen Management in 2022 3

First, leaders attach importance to it and understand it in place.

1, set up a leading group

Since the opening of the school canteen, the school has organized a strong team to manage the canteen scientifically. The principal is the team leader, the vice-principal is the deputy team leader, and the management leading group, with the logistics director, the Political and Educational Affairs Office, the Youth League Committee and the student union cadres as members, focuses on the standardized management of the canteen and food hygiene and safety, and achieves objectives, plans, priorities and measures, and implements responsibilities at all levels.

2. The top priority of canteen work

Food is the most important thing for the people, health first, people-oriented and health first, which is the top priority of school canteen management. There are nearly 1000 teachers and students dining in the school canteen. 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. Therefore, our school attaches great importance to the management of food hygiene in canteens. Firmly establish the idea of safety first, hygiene first, health first and quality first, implement all-round management and strong supervision, provide first-class service for teachers and students of the whole school, satisfy students and reassure parents. We have been exploring the management of canteens, established a scientific and standardized management mechanism, and won social recognition.

Two, establish and improve the management system, strengthen the management of school meals.

1, improve the rules and regulations

Sound rules and regulations are the basis of scientific management. Canteen management strictly implements laws and regulations such as People's Republic of China (PRC) Food Hygiene Law and School Hygiene Regulations. On this basis, the school has formulated the food hygiene and safety management system, the emergency handling system for food poisoning and epidemic reporting, and the safe operation procedures for food processing, and established and improved the responsibilities and management systems for each post. Further clarify the post responsibilities and food hygiene operating rules, and make detailed provisions on environmental hygiene, food hygiene and personal hygiene, so that food hygiene management has rules to follow.

2. Strengthen process management

Procurement, storage, processing and sales are the main processes of canteen management, and management must be strengthened. In this process, we pay attention to the "three customs": the first customs 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. The chef is responsible for checking every day to see (production date, certificate, quality inspection report, packaging, deterioration, germination, whether or not) to prevent returning to school during the "May 1" and "Eleventh" holidays, and all the remaining ingredients should be replaced before the holidays; The canteen purchase must be registered and accepted, and the purchase registration must be carried out. Established a shopping claim card and reporting materials. 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. The third is meal sharing, which is strictly in accordance with the requirements of food hygiene and safety. First, prevent food from turning sour, rotting, deteriorating and polluting. Once found, it will be severely punished immediately. 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, use drugs for 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.

3. Establish a monitoring mechanism

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.

Third, improve the quality of employees and establish a sense of service.

1, strict employment system

Canteen employees sign employment contracts with the school to clarify the rights and obligations, wages and benefits of both parties. When recruiting staff, the school pays attention to ideological and political quality, professional and technical ability and sense of responsibility, and has formed a cohesive and creative canteen catering staff.

2. Strengthen training and improve the quality of employees.

Employees must receive pre-job training before taking up their posts, learn relevant laws and regulations and the rules and regulations of school canteens, improve their legal awareness and food hygiene and safety awareness, insist on holding canteen management meetings every week, and canteen employees can study independently for more than three hours every month. Conduct personal health examination for new employees. Those who fail the physical examination, those who fail to wear work clothes are not allowed to take up their posts, and establish personal files. Through pre-job training and intensive learning, we can improve the quality of employees, deepen service awareness, improve service level and quality, meet the needs of teachers and students, and provide strong logistical support for the development of the school.

3. Raise awareness and build a quality service brand.

According to the characteristics that students are active, self-discipline, self-management and self-care ability are relatively poor, the school has introduced a model that students are given fixed seats while dining, and the canteen staff is responsible for management, so as to ensure that students eat hot meals, avoid students from being burned, understand students' dining situation, correct partial eclipse and find out whether students are unwell.

Middle school life is an important stage for children's healthy growth. Students' diets are diversified, the quality is guaranteed, and the nutrition needed for students' growth is guaranteed. The school prepares a week's menu and publishes it on the blackboard in the canteen. The menu requires three meals a day not only to meet the nutritional requirements, but also to pay attention to the diversity of dishes, which is different every day. In order to ensure the quality, we also accept the supervision of parents at any time. Parents can check whether we arrange dishes according to the menu or eat in the canteen with their children on any day when their children come to school.

Fourth, modernize equipment and strive for demonstration.

The dining hall of our school covers an area of 150 square meters and is equipped with more than 100 seats. Good indoor ventilation and lighting performance.

Dining utensils are available in the canteen, and the rough machining area is strictly separated from the finishing area and disinfection area, and there are supporting facilities such as food warehouse, pastry room, cold meat room and kitchen staff lounge. The school canteen is built in strict accordance with the "honghu city Canteen Evaluation and Acceptance Standard".

Under the correct guidance of leaders at all levels, the construction and management of canteens in our school have made certain achievements. In the future, we will further improve the health and safety management of our canteen, strive to improve the service quality and level of the canteen, ensure the health of teachers and students, make the teaching work of the school satisfactory and reassure parents.

2022 school canteen management summary 4 pages

Establish the purpose of "serving and educating people" and standardize the safety and health management of school canteens. There are 549 people in our school canteen and 6 employees in the kitchen. There are 549 students in breakfast and 549 students in lunch. Under the correct leadership and supervision of the education and health authorities, the school firmly established the purpose of "serving and educating people", standardized the safety and health management of school canteens, guaranteed the living needs and physical health of teachers and students, and maintained the normal teaching order, which was well received by teachers, students and parents.

First, people-oriented, firmly establish a sense of service between teachers and students.

At present, there are 1 full-time and part-time managers in the canteen of our school. The recruitment, selection, assessment, on-the-job training and skill competition of chefs are conducted in strict accordance with procedures, fair and open. In order to establish the consciousness of service and education, teachers and students will feel at home when they go to the canteen, and feel at ease, comfortable and assured.

Second, standardize the rules and regulations of safety and health management in school canteens, and formulate a scientific, operable and institutional management system.

These systems can be roughly divided into three categories: employee responsibilities, food hygiene and safety management and property management. It is formulated by the national, city and county authorities and canteen management team according to the actual situation of our school, such as canteen safety and health system, staff health knowledge training system, canteen staff attendance system, fire safety system, post responsibility system for purchasing personnel, staff health inspection system, post responsibility system for tableware disinfection, etc. Dining room staff should not only be familiar with the contents of these systems, but also all behaviors should be bound by these systems.

Third, strengthen the food hygiene and safety work in the canteen.

The health and safety of school canteens is a major event related to the life safety of teachers and students, which cannot be overemphasized. In the process of ensuring health and safety, the "five customs" were strictly controlled. The first is to strictly control the purchase and purchase access. The purchase date, product trademark, production date, shelf life, health certificate, business license and product inspection report of raw materials should be carefully registered and accepted, and the steward should check. Those who do not meet the requirements are resolutely not allowed to enter the raw material warehouse; It is strictly forbidden to purchase raw materials, semi-finished products and finished products from units and individuals without health permits; It is strictly forbidden to purchase food and raw materials without manufacturers, production date and shelf life, and beyond the shelf life; The meat purchased in the canteen must have an animal quarantine certificate. File all suppliers, complete the licenses of the goods supplied, and conduct on-site inspection of the supplier's production base. The school also signed a letter of responsibility for food hygiene and safety with suppliers. Raw materials enter the partition wall of the warehouse and leave the ground. Separate finished products from semi-finished products, and separate raw and cooked products. Unshaped foods should be stored in clean containers and covered to prevent cross-infection.

Secondly, strictly control the production operation. In the process of food processing, in strict accordance with the relevant regulations, the disinfection should be thoroughly cooked. In the roughing room, choose vegetables and cut them on the chopping board. The operating room should be clean and hygienic, the restaurant should be clean and bright, and the dishes should be learned. Which dishes should be washed before cutting, which dishes should be cut before washing, which dishes should not be soaked, which dishes should be soaked in cold water, which dishes should be soaked in hot water, which dishes should be soaked in salt water, and for how long? We ask the master to operate strictly according to the rules. Vegetarian dishes are stored in separate cabinets, the chopping boards are separated, and the knives are processed. Potatoes do not need to germinate, green beans should be boiled, soybean milk should be boiled, and cold dishes should be heated thoroughly to avoid poisoning incidents. In order to strengthen the responsibility, the school signed a responsibility letter for food hygiene and safety with the teams in the operating rooms of the canteen. Strictly control the sales of finished products. The cooked food for each meal is transferred from the cooking room to the pantry for isolated storage. Cooks must wash their hands, disinfect and wear masks before selling meals. Overnight food is put in the freezer in the canteen, and moldy food is not sold.

Fourth, strict tableware disinfection. For the cleaning and disinfection of tableware and containers for placing crops, we generally adopt physical disinfection and chemical disinfection. First, clean the disinfected articles with boiling water, then chemically disinfect them with detergents such as Jiemiejing, and then steam them in a steamer for more than 30 minutes. Large items are cooked in a porridge pot for more than 30 minutes, which is not only physical disinfection. Reverse disinfection room, disinfection cabinet, cleaning. Disinfect three times a day in the morning, at noon and at night, fill in the disinfection record form in detail, and implement the disinfection work. In recent years, the Municipal Bureau of Health Supervision has made spot checks on the disinfection and sanitation of tableware in our canteen every time, and the qualified rate is 100%. Strictly control the personal hygiene of chefs. All canteen operators are required to have regular physical examinations and hold health certificates. Develop good personal habits, frequently cut hair, frequently cut nails, frequently wash clothes, and frequently change work clothes, so as to wash hands, disinfect, wear work clothes, wear work hats, and put on posts before going to work; Wear a mask when selling rice; Don't smoke at work.

The solid management of canteen hygiene has created a good environment for the healthy and rapid development of our school and provided solid logistical support, which has been recognized by all teachers and students, relied on by parents and affirmed by leaders at all levels. We will continue to innovate in the future work, accept more supervision and guidance from higher authorities, better serve teachers and students, and make the health management of school canteens reach a new level.

2022 school canteen management summary 5 pages

In order to strengthen the food safety work in our school's canteens, ensure the food safety of all teachers and students, and prevent food poisoning incidents, according to the spirit of the "Emergency Notice on Quickly Carrying out Food Safety Inspection in Primary and Secondary Schools" issued by the National, Provincial and County Food Safety Committees, our school conducted a solid self-examination on the food safety of our school's canteens (schools implementing the nutrition improvement plan). The self-inspection of food safety in our canteen is summarized as follows:

I. Progress of work

According to the requirements, our school carried out self-examination from eight aspects: food safety management, catering service license, environmental sanitation, health certificate, certificate and ticket management, processing and production management system, cleaning and disinfection, and the use of food additives, so as to find out the outstanding problems and weak links in depth and make serious rectification.

(1) Improve the food safety supervision and rectification mechanism.

Effectively strengthen organizational leadership. Our school attaches great importance to the food safety work in the school canteen and puts it in a more prominent position. It is necessary to treat both the symptoms and root causes, focus on the root cause, organically combine centralized rectification with daily supervision, self-discipline and strengthened supervision of canteens, comprehensively promote key breakthroughs, and carry out publicity and education throughout, improve the system throughout, implement responsibilities throughout, and check and guide throughout to ensure that rectification is effective.

(2) Specific work

1. Check whether the school canteen has established a food safety responsibility system. Carefully check whether the school will incorporate canteen food safety into the daily management of the school, and whether there are regulations and requirements for canteen management.

2. Check whether the canteen has a catering service license. Carefully check whether the school canteen license has expired, whether there are problems of out-of-scope and over-capacity operation, and whether there are problems such as timely cancellation of licenses without conditions. For newly opened canteens, contact the county US Food and Drug Administration in strict accordance with the regulations to apply for permission, and apply for permission for timely rectification of facilities, equipment and food safety management system.

3. Check whether the school canteen is clean and tidy. Take active, scientific and effective measures to prevent and control infectious diseases, and carefully check whether the school canteen environment is cleaned regularly and kept in good condition; Whether there are protective measures and breeding conditions to eliminate harmful insects such as rats, cockroaches and flies; Whether there are adequate ventilation and smoke exhaust devices.

4. Check whether the health certificate of employees in the school canteen is valid. Carefully check whether there are employee health management systems and measures; Whether the employee has a health certificate; Whether the health certificate is valid; Whether to establish employee health records; When the personnel engaged in the direct import of food suffer from diseases that hinder food safety, whether to adjust them to jobs that do not affect food safety in time.

5. Check whether the system of claiming certificates and tickets and food additives in the school canteen is implemented. Carefully check whether the food and raw materials, food additives and food-related products purchased in the school canteen are qualified, whether there is a purchase ledger, whether the stored food is within the shelf life, and whether the raw material storage meets the management requirements. Focus on checking whether food and raw materials, food additives and food-related products are banned by the state or have unknown sources, and strictly check the purchase channels of edible oil, meat, rice, noodles, vegetables, condiments and other bulk foods and the situation of claiming certificates and tickets. Carefully check the implementation of the management system for the procurement and use of food additives in school canteens, and strictly check whether there is any illegal use of food additives, and whether it meets the requirements of special store procurement, counter storage, special person in charge, special tools and special ledgers.

6. Check whether the sanitary management measures for drinking water in the school canteen and the cleaning and disinfection of the canteen are in place. Focusing on the sanitary condition of water supply facilities and the quality of drinking water, carefully check whether the school canteen is equipped with effective disinfection facilities; Whether the disinfection pool is mixed with other pools, and whether the disinfection personnel master the basic knowledge; Whether tableware disinfection meets relevant requirements.

7. Check whether the school canteen processing management system is implemented. Carefully check whether the raw materials are thoroughly cleaned, whether the rough machining meets the requirements, whether raw and cooked are separated, whether there is cross contamination, and whether the green beans and soybean milk are thoroughly cooked; Whether it is illegal to manufacture and sell chilled beans, and whether the operators wear masks; Strictly check whether the samples are reserved according to the regulations, whether there is a sample retaining device and whether the sample retaining device operates normally.

Second, the next work arrangement

The first is to carry out in-depth education and training. Further strengthen the food safety training in school canteens, and seriously organize logistics personnel to study the Food Safety Law and its implementation regulations, the Measures for the Administration of Catering Service Licensing and the Measures for the Supervision and Administration of Catering Service Food Safety. After the training, relevant materials should be sorted out and kept for inspection. The main person in charge should earnestly assume the responsibility of the first person responsible for food safety in school canteens, establish and improve various management systems such as food safety, drinking water, prevention and control of infectious diseases, and ensure that all work does not leave blind spots.

The second is to seriously carry out a comprehensive investigation. Continue to organize relevant personnel in schools and parks to conduct a comprehensive investigation of school canteens, carefully find weak links, and take effective measures in time to plug management loopholes.

The third is to strengthen the prevention and control of food safety accidents and carry out supervision and inspection of emergency work for public health emergencies. According to the division of responsibilities, we should continue to take the school canteen as the focus of food safety accident prevention and control, and take measures to investigate hidden dangers; Formulate an emergency plan for food safety accidents, and combine it with the supervision of infectious disease prevention, drinking water hygiene and food safety. , discover hidden dangers in time, supervise the investigation, reduce the harm of public health emergencies in schools, and improve the level of prevention and control and coping ability.

The fourth is to do a good job in information submission.

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