First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure students' health, further strengthen management awareness, improve management level and clarify management responsibilities, the central school established a leading group for food hygiene and safety in canteens. The organization is as follows:
The leading group has an office in Niujie Town Central School, with Gao Daoyin, the vice president in charge of this work, as the director of the office. Members of the office are composed of Xiao Shang Kun, Xin Li, Xia Hongqi and Huang Xunsha, who are responsible for guiding and supervising the pilot work of nutrition improvement for primary school students in the town. According to the actual situation of the school, each school has set up a corresponding leading group for food hygiene management in canteens, which is responsible for food safety supervision in school canteens.
Second, the self-examination situation
There are 15 complete primary schools and two single primary schools in the town, with 17 meals and 4006 students. Canteen is managed by each school, and a unified school feeding mode is implemented. On Mondays, Wednesdays and Fridays, students are provided with three fried dishes and one soup, and they should eat meat. On Tuesdays and Thursdays, students are provided with two fried dishes and a soup. The central school regularly or irregularly inspects the canteen to ensure the quality and quantity of meals. In order to standardize the work flow of each school, the central school has also formulated the food processing flow and reimbursement flow, requiring all schools to operate in strict accordance with the flow to ensure the orderly development of nutritious meals. According to the actual situation of the school, schools should adjust measures to local conditions, do a good job in the management of canteen meals, strictly control the responsibility for food safety, and formulate and improve various systems for canteen management in line with the principle of thrift and extravagance.
(1) catering system
1, eat on time in strict accordance with the school meal time, and it is not allowed to advance or delay without special circumstances.
2. When dining, each school should formulate corresponding dining system according to its own reality.
3. All teachers are involved in the management of nutritious meals to ensure that students eat well and satisfy parents and society.
(2), the acceptance system
1. All foods purchased every day must be experienced before use. The first is to check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. The second is consideration. You can weigh it, you have to
Weighing by piece, whether it meets the quantity standard.
2, after the acceptance, warehousing preservation. Unqualified food is strictly prohibited from entering the school.
3. Unaccepted food is forbidden to enter the school. In the process of acceptance, the inspectors must be strict and serious.
(3) Health system
The school canteen strictly implements the national food hygiene law, has various hygiene and safety systems and measures, and has formulated an emergency plan for hygienic food safety. Employees can consciously take up their posts and operate as required, and other health measures and rules and regulations can be put in place. Do a good job in purchasing acceptance, do a good job in cooking and keep food samples. Strictly control the purchased food. We will purchase food from all catering outlets in the school in a unified way, and ask suppliers for copies of two certificates (business license and hygiene license) and quality inspection reports. The import and export procedures are complete and the books are consistent. This work is carried out under the supervision and management of the school food management Committee.
(4) sample retention system
The interval between food processing and consumption shall not exceed 2 hours. Samples must be kept for each meal, and the samples must be kept by a special person. Each variety must be no less than 100g, and the samples must be kept for 48 hours and recorded.
(5) Morning inspection system
1, 15 Minutes before going to work every day, the canteen administrator is responsible for the morning inspection of the canteen staff, and they will take up their posts after passing the examination;
2. If there is any doubt in the morning check-up, the canteen administrator shall immediately inform him to leave his post.
Go to the hospital for further examination;
3. The staff who have temporarily left their posts due to illness should hold relevant hospital certificates if they need to re-mount their posts;
4. The canteen administrator can reward the staff who are temporarily unable to take up their posts due to certain diseases.
(6) Financial system
In order to establish and improve the school's financial system and make the details of income and expenditure transparent, each school has arranged two teachers to manage the school's nutritious meal funds, one in charge of money and the other in charge of accounts, which are summarized once a week and publicized to the teachers and students of the whole school. The balance of standardized use of school canteens is only used to improve students' meals and canteen facilities and equipment, and shall not be used or used in disguised form for the school to distribute employee benefits or other expenses. At the end of each time, the financial personnel will also send all kinds of account books to the central school for the competent leaders to review every month. The work of financial personnel is also supervised and managed by the Food Management Committee.
Third, there are problems.
At present, the sanitary conditions of three schools in Guo Hua, Pingguo and Xiaogan in this town can meet the basic national standards, and the rest schools need to be improved; The management of canteens in some schools is not standardized enough, and the quality of employees needs to be further improved; In some schools, the main leaders and managers have insufficient understanding of the importance of food, have a weak sense of safety, fail to fulfill the legal responsibility of the first person responsible for food safety, and finally put the previous health supervision opinions in place; Usually check the form and effect.
20 17 Self-inspection Report on School Nutrition Meals 2 According to the unified deployment and arrangement of Shennongjia Forest District People's Government and Shennongjia Forest District Education Bureau, Xiaguping Ethnic School has provided free nutrition meals for primary and secondary school students since 20 12 1 1. The nutritious meal is a box of Yili pure milk and an egg, and the capacity is 200 ml per student every day. The total number of students enjoying nutritious meals is 358, including 279 in Xiaguping Ethnic School and 79 in Banqiao Primary School.
In order to ensure the safety and integrity of the implementation of nutritious meals, Xiaguping National School set up a leading group for nutritious meals to supervise the whole process.
First, store the milk and eggs. The school has arranged two people (Chen Buyu and Huang Yulan) to be responsible for the acceptance and storage of milk and eggs. Each warehousing has the signatures of the consignor and the consignee, and there are a batch of product quality inspection reports. We put the focus of warehousing work on checking the quality certificate of batches of products, counting the quantity, checking the appearance of milk and eggs one by one, and never let the problem milk and eggs flow into the hands of students to ensure the food safety of students.
The second is to strictly control the storage of milk and eggs. The school has set up a special nutrition meal storage room, which is moisture-proof according to the principle of 15 cm from the ground and 20 cm from the wall. And establish a valid period file and a batch of food samples. Implement the method of distribution according to the distribution time to ensure that the milk and eggs delivered to students are within the validity period.
Third, milk and eggs do not leave the warehouse to ensure the openness and transparency of the distribution process. Every time it is received, the class teacher will sign the total amount, and when it is distributed to students, the students will sign it one by one. Insist on not sending more milk, not sending more eggs, and not missing a student. The head teachers of all classes in the school go to the nutritious food storage room and receive milk according to the actual number of classes on that day. The eggs were delivered to the student canteen by a special person the night before. At 8: 30 in the morning, the canteen staff cleaned the eggs, cooked them and kept them warm. Put hot eggs and milk in students' hands after class in the morning, and let students concentrate on eating in the classroom.
The fourth is to do a good job of post-meal supervision. The school arranges a teacher to accompany the meal every day, and the cost of the teacher's accompanying meal is charged by the school at the end of the semester according to the standard of three yuan per meal. At the same time, the school has established a reporting system for adverse reactions after nutritious meals. Each class has a life committee member, who is responsible for registering the dining situation, registering the adverse reactions and giving timely feedback to the class teacher and the school. The school will take corresponding measures according to the actual situation.
The fifth is to recycle after-dinner garbage. Each class will store the empty milk boxes in a centralized and unified way, and contact the garbage collector to the school for recycling after reaching a certain amount. The proceeds are used for collective expenses. Eggshells are recycled by farmers and used as feed.
Problems in implementation:
First, some students are not used to the taste of pure milk. Drinking 200 ml of pure milk at a time makes some students feel uncomfortable. It is suggested to change it to 150 ml dedicated school milk.
Second, students don't want to drink cold milk in winter, especially students during cold and girls in physiological period.
According to the unified arrangement of Shennongjia Forest District People's Government and Shennongjia Forest District Education Bureau, Xiaguping Ethnic School has provided free nutritious meals for primary and secondary school students from 20 12 1 1. The nutritious meal is a box of Yili pure milk and an egg, and the capacity is 200 ml per student every day. The total number of students enjoying nutritious meals is 358, including 279 in Xiaguping Ethnic School and 79 in Banqiao Primary School.
In order to ensure the safety and integrity of the implementation of nutritious meals, Xiaguping National School set up a leading group for nutritious meals to supervise the whole process.
First, store the milk and eggs. The school has arranged two people (Chen Buyu and Huang Yulan) to be responsible for the acceptance and storage of milk and eggs. Each warehousing has the signatures of the consignor and the consignee, and there are a batch of product quality inspection reports. We put the focus of warehousing work on checking the quality certificate of batches of products, counting the quantity, checking the appearance of milk and eggs one by one, and never let the problem milk and eggs flow into the hands of students to ensure the food safety of students.
The second is to strictly control the storage of milk and eggs. The school has set up a special nutrition meal storage room, which is moisture-proof according to the principle of 15 cm from the ground and 20 cm from the wall. And establish a valid period file and a batch of food samples. Implement the method of distribution according to the distribution time to ensure that the milk and eggs delivered to students are within the validity period.
Third, milk and eggs do not leave the warehouse to ensure the openness and transparency of the distribution process. Every time it is received, the class teacher will sign the total amount, and when it is distributed to students, the students will sign it one by one. Insist on not sending more milk, not sending more eggs, and not missing a student. The head teachers of all classes in the school go to the nutritious food storage room and receive milk according to the actual number of classes on that day. The eggs were delivered to the student canteen by a special person the night before. At 8: 30 in the morning, the canteen staff cleaned the eggs, cooked them and kept them warm. Put hot eggs and milk in students' hands after class in the morning, and let students concentrate on eating in the classroom.
The fourth is to do a good job of post-meal supervision. The school arranges a teacher to accompany the meal every day, and the cost of the teacher's accompanying meal is charged by the school at the end of the semester according to the standard of three yuan per meal. At the same time, the school has established a reporting system for adverse reactions after nutritious meals. Each class has a life committee member, who is responsible for registering the dining situation, registering the adverse reactions and giving timely feedback to the class teacher and the school. The school will take corresponding measures according to the actual situation.
The fifth is to recycle after-dinner garbage. Each class will store the empty milk boxes in a centralized and unified way, and contact the garbage collector to the school for recycling after reaching a certain amount. The proceeds are used for collective expenses. Eggshells are recycled by farmers and used as feed.
Problems in implementation:
First, some students are not used to the taste of pure milk. Drinking 200 ml of pure milk at a time makes some students feel uncomfortable. It is suggested to change it to 150 ml dedicated school milk.
Second, students don't want to drink cold milk in winter, especially students during cold and girls in physiological period.