Organizational Structure of Jiangdong Middle School in Yiwu City

Food Hygiene Management and Organizational Structure in the Canteen of Jiangdong Middle School

In order to implement the opinions of the Municipal Education Bureau on further strengthening the management of school canteens, earnestly safeguard the fundamental interests of teachers and students, and promote the healthy growth of young students, this health management organizational structure is formulated according to the actual situation of canteens.

1. The school established the "School Canteen Hygiene Leading Group" headed by the director in charge of the General Affairs Department;

Team leader: Huang Zuchong

Deputy leader: Song Zejun

Members: Yu and Huang

2, improve the management network, clear responsibility, responsible for layers:

Employees are responsible for the monitor, the monitor is responsible for the canteen administrator, and the canteen administrator is responsible for the director.

3. Seriously implement the basic hygiene requirements of schools in Yiwu. Canteen staff must hold health certificates and participate in health and safety knowledge training in school canteens. School doctor Chen Yihong and foreman Song Zejun. Establish and improve the canteen safety account, divide the environmental sanitation responsibility area, regularly check the canteen hygiene, and incorporate the inspection results into the annual assessment of employees.

4, conscientiously implement the "Health Law", the rough processing of food, cutting hygiene, cooking hygiene, cold dish preparation, tableware cleaning and disinfection should have clear and specific requirements. School canteens are prohibited from outsourcing cooked food and purchasing rotten, moldy, moth-eaten, toxic, harmful, adulterated and deteriorated food. Strictly check the food purchased in the canteen, and choose famous brand goods by bidding for bulk food procurement. Employees must operate in accordance with post requirements to ensure food hygiene and safety. It is not allowed to process food that does not meet the hygiene requirements. It is necessary to formulate a detailed post responsibility system for canteen employees, carry out work according to the requirements of post responsibility, clarify responsibilities and implement responsibilities.

Hygienic management system of canteen

In order to strictly abide by the relevant provisions of the Food Hygiene Law, canteen service personnel must ensure food hygiene, abide by the relevant rules and regulations of the school, and implement the following hygiene systems formulated by the school:

First, the canteen food hygiene system.

Based on the principle that food must be hygienic, fresh, pollution-free and non-toxic, to ensure adequate nutrition and meet the needs of teenagers' growth and development, we should do the following:

1. Canteen must have hygiene license and business license, and employees must have health certificates.

2. Flour and rice must be sourced legally, purchased locally, free from mildew, and the additives should be within the specified range. Moisture-proof and anti-virus measures should be taken during storage.

3. Meat products must be purchased at the assured butcher shop designated by the quarantine station, and there is a purchase register to ensure that they are fresh and free from parasites.

4. Vegetables should be fresh, not rotten, spoiled and pollution-free, and there should be a certain amount of seasonal vegetables.

5, are not allowed to use bulk salt, soy sauce, vinegar, etc. First, the purchase of bagged iodized salt, bagged or bottled soy sauce, vinegar, and condiments must be produced by regular manufacturers and meet the hygiene standards.

6, the rest of the food should be stored in the refrigerator, must be hot before the next sale, if there is no fresh-keeping facilities, it is strictly prohibited to sell the next day.

7. Raw and cooked food should be stored separately, and the chopping board and knives for cutting raw and cooked food should also be separated.

8. Food should be of good quality and quantity, with complete patterns. A certain amount of protein (meat, eggs, milk and beans), fat and carbohydrates, as well as various vitamins and trace elements should be guaranteed every day. In order to prevent food poisoning and digestive tract diseases, measures such as fly prevention and rodent control should be taken.

9. Staff should pay attention to personal hygiene, don't wear jewelry, keep clothes clean and tidy, and operate according to food hygiene requirements when selling rice, such as: don't hold buns with your hands, and wash and boil tableware after each use.

Second, the canteen kitchen operating room health system.

1, raw and cooked food are placed separately, and raw and cooked food chopping boards and kitchen knives are used separately.

There are no mice, flies, cockroaches and rotten food in prestige.

3. Tableware and articles should be placed neatly, cleanly and hygienically.

4. Cooking personnel do not leave beards, long nails, nail polish, rings, overalls and working caps.

5, the ground is free of oil and garbage, and the stove is clean and hygienic.

6. Don't pull wires and connect appliances without permission.

Three. Hygienic system of canteen.

In order to ensure students' food hygiene, maintain their health and strengthen the hygiene management of school canteens, the following systems are formulated:

1, put an end to pests that spread bacteria, such as flies in the canteen.

2, the ground without scraps of paper, peels and other garbage.

3, desktop, chairs, food delivery window should be free of oil, dust and other phenomena.

4, doors and windows glass clean in time, no dust and other phenomena.

5. Keep the clean area within 3m outside the canteen clean and tidy.