All central schools, units directly under the bureau and primary and secondary schools (kindergartens) in urban areas:
According to the spirit of the document Circular of Hubei Provincial Supervision Department of Hubei Provincial Commission for Discipline Inspection on the Investigation and Handling of Relevant Issues Concerning "Implementing Responsible Education and Benefiting the People" (No.21749), compulsory education schools in the city are now being investigated. All schools should strictly implement the requirements of centralized and fixed-point bidding procurement of bulk materials in school canteens, price comparison of bulk materials and double procurement. Shop around, high quality and low price, insist on asking for certificates and tickets, and do not purchase "three noes" food. All primary and secondary school canteens should strictly use the Bulk Food Shopping List of danjiangkou city School Canteen (Table ①) which is uniformly customized by Logistics Office. Implementation: shopping in a regular supermarket or company must have an invoice; When shopping in the bulk market, an invoice must be issued for a single item above Wu Bai yuan, and this shopping list should be used for a single item below Wu Bai yuan, otherwise it will be regarded as a blank and shall not be recorded.
second, strictly regulate cost management. All schools should strictly implement the Opinions of Hubei Provincial Department of Education on Strengthening the Financial Management and Cost Accounting of Primary and Secondary School Canteen (E.J.C. No.2114) and the Notice of the Interim Measures for the Management and Cost Accounting of Student Canteen in Shiyan City (J.J.Z. < P > [217] No.26) and the Opinions on Adjusting the Limit Standard of Food Expenses for Rural Boarding Primary and Secondary School Students (Dan Education Office [212]21 The Notice on Further Strengthening the Standardized Management of School Dining Rooms under the Nutrition Improvement Plan (No.21258 of Dan Jiao Ban) and other documents require that the daily cost accounting of meals in the dining room should be done well, the price of meals should be strictly controlled, the operation should be guaranteed, and the principle of "public welfare" should be adhered to. Strictly implement the use and publicity of "Daily Accounting Table ④ for Dining Rooms in Primary and Secondary Schools in danjiangkou city" and "Monthly Account Statement ⑤ for Food in School Dining Rooms in danjiangkou city", so as to ensure the daily settlement of canteen funds.
Third, strictly regulate post management. Schools should fully implement the Interim Measures for the Management of Canteen in Rural Compulsory Education Schools formulated by the Ministry of Education and the Ministry of Finance, among which "Article 1 Post Responsibility System". Schools should do a good job in setting posts, responsibilities and salaries according to the scale of students' dining, and rationally allocate personnel. Schools should set up jobs such as purchasing, processing, storage, accounting, cashier and food safety management according to the requirements of separating incompatible posts, establish post responsibility system and clarify post responsibilities. Key positions should be rotated regularly. In smaller schools, some positions < P > can be held concurrently by other personnel who meet the post requirements. " That is, it is necessary to improve the post setting of school canteens and resolutely implement the "hands-off system" for key positions in canteens.
at the same time, for the implementation of the "five-member system" and "diet Committee", it is necessary to have personnel, regulations, publicity and activity records.
fourth, strictly regulate the management of procedures. All schools should strictly implement the provisions of the Notice on Further Strengthening the Standardized Management of School Dining Rooms under the Nutrition Improvement Plan (Dan Jiao Ban No.21258), and the attached 1 forms and procedures should be resolutely implemented. All posts are strictly responsible, and the signing procedures are not allowed. The daily management ledger and the special fund account of the canteen should be mutually verified.
The requirements for standardizing the management of school canteens have been issued many times, so all schools should make serious self-examination and rectification according to the requirements of documents at all levels. In the future, if individual schools are found to violate the regulations on the management of school canteens, they will be severely punished.
Attachment: The above documents about logistics and nutrition meal management are available in the CD-ROM of danjiangkou city School Logistics and Nutrition Meal Management Training and the Danjiang Logistics Group.
notice of danjiangkou city school logistics management office on further standardizing the management of school canteens [2]
mission offices (bureaus) of towns (streets), Songshan Lake Science and Education Bureau, and schools directly under the city:
school canteens are an important part of the school logistics support system, which is related to the vital interests of students and the stability and development of the school. In order to further strengthen the management of school canteens, standardize the work of school canteens in terms of operation, health and safety, diet and nutrition, price supervision and management, and protect the rights and interests of teachers and students, the relevant matters are hereby notified as follows:
1. Improve the management structure and implement the supervision responsibilities
(1) Improve the management institutions and implement the management responsibilities. Each town street mission office (bureau) should arrange personnel to be responsible for the management of school canteens in its jurisdiction, and strengthen the supervision of school canteen management and hygiene. Each school should establish a school canteen management organization composed of the principal as the first responsible person, the vice principal in charge, the general affairs office, health, moral education (politics and religion), security and other departments and representatives of teachers and students. Establish a food safety administrator system, select qualified people to appoint full-time canteen managers, be responsible for the overall management of canteens, do a good job in canteen hygiene and food safety, and prevent all kinds of accidents (see Annex 1 for the main tasks and daily inspection process of school canteen administrators). Schools should gradually equip full-time (or part-time) nutritionists in three years from 212 to be responsible for the guidance of food nutrition in canteens. A nutritionist can be a school doctor, a related professional teacher or a canteen manager, and obtain relevant qualifications by participating in the training of the labor department.
(2) Establish and improve the diet management committee to play a supervisory role. Schools should take the establishment of food management committees as an important measure to implement canteen supervision and standardize canteen management, and quickly improve the organization and play its supervisory role within half a month after this notice is issued. The school diet management committee is attended by full-time (or part-time) dietitians, school administrators, teachers, students and parents, among which the representatives of students and parents are not less than 5% of the total members of the committee. The school meal management committee is independent of the school administrative structure, and the school shall not interfere with its normal work for any reason. The school meal management committee should actively play a supervisory role, always know the opinions of teachers and students on the canteen, and put forward useful opinions and suggestions on the management of the school canteen. School canteen management institutions and canteen management personnel should attach great importance to and actively respond to relevant opinions and suggestions, and timely rectify existing problems. See Annex 2 for the composition and main tasks of the School Meal Management Committee.
second, improve the management mechanism and standardize the business model
in principle, the school canteen is operated by itself, and it is not allowed to contract others to operate it without authorization. If the school is not suitable for self-management due to special reasons such as remoteness and difficulty in recruiting workers, it must be reported to the competent education department for approval (Zhenjie School is reported to Zhenjie Education Office for approval, and the school directly under it is reported to the Municipal Education Bureau for approval), and according to the government procurement method, the government procurement department or the entrusted procurement agency will invite tenders to purchase operators with relevant qualifications.
(1) standardize the management of self-operated canteens. For self-operated school canteens, according to the actual situation of the school, the mode of "self-management+raw material distribution" can be adopted, and the raw material suppliers can be determined by public bidding or other bidding methods. The implementation of the bidding by the government procurement department or the procurement agency, the school should organize the food management committee to participate in the relevant bidding work; The implementation of competitive negotiation procurement bidding, bidding management team members must be composed of members of the food management committee (except students) and representatives of teachers and parents, and ensure that more than half of the members are representatives of teachers and parents. Schools can determine one or more raw material suppliers according to their actual conditions. Raw material suppliers must be formal and legal food production and operation enterprises, with independent legal personality and complete licenses, and purchase corresponding food safety liability insurance according to the scale of canteens and dining students.
(2) Strict management of canteen service outsourcing. Effective measures should be taken to standardize the management behavior of school canteens that implement service outsourcing.
1. Establish business access conditions and qualification review. The contracted school canteen service should be a formal and legal catering enterprise, with independent legal personality, complete licenses and food safety liability insurance. Qualification conditions such as registered capital and food safety liability insurance amount of contracting enterprises should be determined according to the number of people dining in school canteens and the scale of canteens. Catering enterprises should be engaged in catering business for more than 3 years and have the experience of contracting large restaurants (more than 2 people). The person in charge of canteen management has catering management experience and is familiar with food hygiene laws and regulations. School canteens with more than 4 people should be run by two different enterprises. The immediate family members of school administrative leaders should not contract the management of school canteens.
2. Select the best contractor. No less than 3 units with canteen management qualifications shall participate in the bidding for canteens, and the catering management committee shall be organized to participate in the relevant bidding work. Canteen contracting does not charge contracting fees. When determining the contractor, we should focus on the qualifications, scale, history and reputation of operating school canteens, service commitments and other conditions. In particular, the proportion of the meals paid by the bidding unit to the direct costs of the canteen should be taken as an important bid evaluation criterion.
3. Establish and improve the fund supervision mechanism. Students' prepaid card funds should be uniformly deposited into the bank account of the canteen opened by the school, and the funds should be transferred to the operator's account by stages according to the actual expenditure of the canteen to prevent financial risks.
the delivery of raw materials and the contracting period of canteens are generally not more than 3 years. It is necessary to establish a withdrawal mechanism for raw material suppliers and canteen contractors, specify the withdrawal conditions in the bidding documents and business contracts, and resolutely withdraw if the relevant conditions are violated. See Annex 3 for the exit instructions of raw material distribution suppliers and canteen contractors.
Third, strengthen financial management and standardize financial behavior
(1) Independent financial accounting. According to the principle of "unified management, independent accounting, cost accounting and balance of payments", the financial revenue and expenditure of school canteens are managed by the financial department of the school, and independent bank accounts and separate account books are set up for the financial revenue and expenditure accounting of school canteens. Students' prepaid card funds and cash income are uniformly deposited in the canteen bank account, and the revenue and expenditure management is strict. Schools should make regular or irregular inventory of canteen inventory (materials, low-value consumables, etc.) to ensure that the accounts are consistent with the facts. Inventory gains and losses, obsolescence, deterioration, damage and other scrapping shall be included in the current revenue and expenditure.
(2) Implement cost accounting. School canteens should aim at serving teachers and students, not at making profits, and strictly control and standardize operating costs. The cost of canteen mainly includes: raw materials, ingredients, fuel, water and electricity, kitchen staff and other daily expenses. The purchase and repair of canteen facilities and equipment are not included in the scope of school canteen expenditure, and the required funds are paid by school rental income or public funds. Conditional schools can arrange subsidies for canteen personnel from public funds to reduce the burden of canteens.
school canteens should strive to make ends meet. if there is any surplus, it should be used to subsidize students' meals or make up for future losses, and it should not be used to pay staff bonuses, welfare and other expenses. Teachers' and students' meals should be the same material, the same quality and the same price, without distinction.
(3) Strengthen financial supervision. Implement the financial disclosure system, and the school canteen will disclose the financial revenue and expenditure to teachers and students every month; The food management committee shall inspect the financial affairs of the school canteen every quarter and give feedback to the management organization of the school canteen in a timely manner; Schools should check the income and expenditure of canteens at least once every semester, and the inspection results should be published in the open column of school affairs; The education department conducts spot checks on the financial situation of school canteens in conjunction with the finance and auditing departments every year. It is strictly forbidden to resort to deceit, falsify expenses, and misappropriate students' meals. Those who violate discipline and law will be severely punished according to relevant regulations.
Fourth, strictly purchase to ensure the quality of raw materials
The raw materials in the canteen are the basic elements of food safety in schools, and direct distribution of raw materials is encouraged, and the school will determine the suppliers through public bidding as needed.
(1) Streamline the procurement of staple food. Establish formal procurement channels, follow the principle of territorial management and monopoly, and purchase staple food (rice, flour, noodles, rice flour, etc.) and edible oil by the school, sign a supply contract with the distribution supplier, and the manufacturer will directly deliver it to the canteen, reducing intermediate links. Priority should be given to the purchase of products from national grain depots and famous brand enterprises at or above the provincial and municipal levels.
(2) Fixed-point procurement of meat and vegetables. According to the catalogue of raw material suppliers for the "vegetable basket project" recommended by the Municipal Bureau of Agriculture, priority should be given to selecting high-quality vegetable and meat suppliers directly from the vegetable bases outside the city, local slaughterhouses, farms or farmers' professional cooperative organizations.
(3) Branding of condiment procurement. Dining rooms should give priority to brand enterprises that are familiar to the masses and have good reputation, and sign direct supply agreements with their agency centers.
(4) Strictly check the food acceptance. The purchased food raw materials must be normal in color, fragrance, taste and shape, and 1% copies of hygiene license and hygiene inspection report shall be obtained from the supplier. 1% of meat products purchased must be designated slaughterhouses, and 1% must obtain health inspection certificates. When purchasing packaged food, the trademark should include the name of the product, the name of the factory, the address of the factory, the date of production, the shelf life and the qs certification mark.
5. mix nutrition reasonably and provide quality service
(1) mix nutrition reasonably. The school nutritionist is responsible for giving nutritional guidance to the meals made in the canteen. Schools should scientifically formulate weekly recipes and publicize weekly recipes according to the nutritional dietary standards of middle, primary and young students formulated by higher authorities.
(2) the price level is reasonable. The overall price of food in school canteens should be popularized, the proportion structure of main and non-staple food prices and package prices should be reasonable, and the proportion of high, medium and low-grade foods should be moderate.
(3) Variety styles are diverse. The cooking standards for staple food and non-staple food basically meet the taste needs of students everywhere. While doing a good job in popular services, school canteens can be properly diversified to meet the different needs of students.
(4) excellent service. The food is clearly priced, the staff has a good attitude and standardized behavior, dressing the, wearing a work card. Pay attention to letters and complaints, and the canteen is equipped with bulletin boards, suggestion boxes and echo walls, and respond in time.
6. Always pay attention to safety and hygiene, Consolidate the guarantee foundation
The management institutions, managers and contractors of school canteens must strictly implement the Food Safety Law of the People's Republic of China, Opinions on Further Strengthening Food Safety in School Canteen, Administrative Measures of Guangdong Food and Drug Administration on Health Examination of Catering Service Employees, The Administrative Measures of Guangdong Food and Drug Administration on Food Safety Administrators of Catering Services and the Administrative Provisions on Requiring Certificates and Tickets for Food Procurement of Catering Services stipulate that all school canteens should establish a food access mechanism, adhere to the pesticide residue detection system, improve the purchase account, and strengthen the management of canteen personnel, and it is strictly forbidden to enter schools with "three no products" and expired and deteriorated foods, so as to ensure food safety from the source. Implement the food sample retention system, improve the emergency handling mechanism, establish the canteen security system, effectively deal with emergencies and prevent accidents. At the same time, school canteens must strictly abide by the hygiene standards of employees, the process standards of food production and processing, the hygiene management of processing and production, the hygiene management of functional rooms, the cleaning and disinfection of tableware and utensils, the establishment and improvement of the hygiene system for food acceptance and storage, and the implementation of the hygiene self-inspection system to ensure the food safety of school canteens in an all-round way.