Implementation plan of healthy canteen

In order to better provide employees with a healthy, hygienic and comfortable dining environment, so that everyone can eat comfortably, rest assured and feel at ease. Guohua Property organized the activity of establishing a healthy canteen in combination with the "find, grasp and promote" activity of Shenhua Company's logistics system.

The specific scheme is implemented as follows:

First, set up a healthy canteen management team, implement the organization machine guarantee, and carry out the work smoothly.

One is to set up a canteen management team according to the existing staff in the canteen. The canteen supervisor is the team leader, the canteen monitor is the deputy team leader, and the canteen operator is the team member. The team leader shall regularly supervise and guide the hygiene, environment, safety and ingredients of the canteen and make inspection records, and the responsibility shall be carried out to the people.

Second, it is equipped with a food safety administrator to conduct safety inspection on stored ingredients every day, and isolate and seal expired, moldy and deteriorated ingredients and deal with them in time to ensure the hygiene and safety of ingredients.

Third, the canteen operators are required to hold certificates, and the training and study of canteen operators should be strengthened, so that more than 20% of employees are middle and senior cooking and service technicians, and more than 70% of employees have professional qualification certificates.

Fourth, carry out food safety and scientific diet health promotion every quarter.

The fifth is to ensure that the business license, catering service license, food circulation license and other documents are complete and effective. Sixth, organize canteen operators to have regular physical examinations to ensure that they are not sick and have no infectious diseases.

Second, improve the canteen facilities and equipment to ensure the safe use of operating room equipment.

A, cleaning pool, disinfection pool, washing pool, meat washing pool disinfection equipment with identification, clear and reliable.

The second is to regularly clean and maintain the ceiling, range hood, stove and operation desk. Put an end to tiles. wall

Skin and paint fall off.

The third is to seal containers such as garbage and swill. Kitchen waste should be classified and reduced. Fourth, set up a special secondary dressing room, hand washing facilities, cold meat food window to pass food, install disinfection lights, set up door curtains or curtains in cold meat room and set up independent air conditioning.

Fifth, the common utensils, containers and refrigerators for storing food should be separated and used raw and cooked. The sign is obvious, and the food directly imported is packed with non-toxic and clean materials.

The sixth is to equip canteen operators with personal lockers, washing hands, bathing and disinfection facilities.

Third, standardize food processing and production processes.

First, food processing requires raw and cooked food, ensuring one wash, two brushes, three disinfections and four washes. Four processes passed.

Second, raw and cooked, raw materials and semi-finished products, food and sundries, drugs and food are stored separately. Third, harmful substances such as dust, flies, rats and cockroaches should be eliminated in the process of processing and production.

Fourth, don't mix side dishes with vegetables. Tools are rustless, stored in a fixed location and covered with clean cloth. It should be labeled and clearly marked.

The fifth is public * * * electrical appliances. The tea set and the container for holding the direct entrance are located and stored, and cleaned by physical and chemical methods. Disinfect, clean and store in a closed place.

Sixth, keep the operating room floor, sapphire, doors, windows, tables and chairs clean and tidy.

The seventh is to ensure that the food is cooked, and the temperature of the food is not lower than 60℃ when it is used, and it is measured with a special food thermometer.

Fourth, strengthen the standardization and safety of procurement and storage.

First, sign a food safety responsibility letter with suppliers, establish a food warehousing safety inspection, and the healthy canteen management team is responsible for the acceptance of ingredients.

Second, the supplier must provide complete three certificates (health certificate, chemical test and Hager certificate) for the shopping contract. The invoice is complete.

Third, the food raw materials are put on the shelves in categories, first in first out, dedicated to special rooms, separated from the walls to ensure ventilation, dryness, coolness and no other pollution.

The fourth is to set up a special person to manage the food storage room, strictly register food, and implement the responsibility to people.

Fifth, the packaging and containers for transporting and loading and unloading food are disinfected and cleaned regularly. When food enters the operating room, it should be replaced and repackaged.

Fifth, increase the prevention and control of environmental pests in canteens.

First, improve the qualified rate of vector control according to national standards, and put an end to the breeding of mosquitoes, flies, cockroaches and rats. Second, do a good job in disinfection and spot check records; Regularly kill vectors and clean and disinfect ventilation pipes of central air conditioning.

The third is to regularly maintain the facilities installed in the canteen, such as screen windows, screen doors, door curtains, air curtains and automatic doors. Install rat prevention devices in pipeline facilities. Anti-fly curtain, anti-fly, etc. In good condition and effective.

Six, the establishment of scientific recipes and nutrition and health intervention for employees.

First, ensure the bottom oil and low salt of food, and set food nutrients in a prominent position in the canteen.

The second is scientific catering, ensuring more than 25 kinds of meals, and setting up health intervention for employees with chronic diseases. The main meal is marked with nutrients and suggestions.

The third is to collect and analyze the annual physical examination results of employees in this unit, establish the dining files of healthy people, and treat special people specially.

Fourth, strengthen the publicity of health knowledge, set up special publicity columns and health gardens to guide employees to develop good eating habits and master health knowledge.

Seven, to ensure the safety and hygiene of the dining environment.

First, set up a no smoking sign to stop smoking in restaurants.

The second is to beautify the dining environment, place plants and set up special dining service areas.

The third is to regularly clean up the environment inside and outside the canteen. No sanitary corner, no littering.

Fourth, the canteen has set up a sink and a bathroom to ensure that the equipment is in good condition and clean.

Fifth, the satisfaction of the canteen is investigated by questionnaire to ensure that most employees are satisfied. Satisfaction is above 80%.

Sixth, give everyone a fixed meal quota, save food, control costs and put an end to waste.