Summary and Selection of Campus Food Safety Work

Five Selected Works of Campus Food Safety

Summary is to review the past and reflect on the work of the previous paragraph, but the purpose is to do a good job in the next stage. The following is my summary and selection of campus food safety work for you, which is for reference only and I hope it will help you.

Summary of food safety work on campus 1 Food safety and hygiene work is an important work to protect children's health in our park. In order to effectively implement the spirit of the document "Notice on Launching Food Safety Publicity Week in tongshan district", our park actively carried out the activities of food safety publicity week in kindergartens, enhanced the food safety awareness of teachers and students, formulated practical implementation plans and implemented them one by one. The activities are summarized as follows:

First, leaders attach importance to it.

Immediately hold a safety meeting, learn the document notification requirements of Jinjiang Food Safety Committee Office on carrying out food safety publicity week, formulate the activity week plan and set up a publicity week activity leading group, and the class teachers of each class are specifically responsible for organizing and implementing the whole park publicity week activities.

Second, carry out activities to ensure the effect.

In order to improve teachers' and students' awareness of food safety, our garden attaches great importance to the activities of food safety publicity week, and extensively organizes kindergarten food hygiene and safety inspection teams to conduct special inspections on food safety and hygiene in canteens. The inspection team consists of park leaders, trade union presidents, administrators, health care teachers, teachers and nurses. The inspection team carefully inspected the work account records, procurement, storage, processing, sample retention, sanitary environment, staff hygiene, cleaning and disinfection, and food quality. The canteen is also equipped with enough fire extinguishers, gas alarms and anti-theft doors and windows for reinforcement and replacement. Strive for environmental protection and strict qualification to ensure fuel safety. The members of the inspection team believe that the safety and health work of our canteen is standardized and meticulous, and all indicators meet the requirements. At the same time, they pointed out that the canteen should make persistent efforts, no one can relax, put an end to all potential safety hazards, and continue to work hard to create a healthy, happy, safe and comfortable environment for children and workers.

Through this activity, the scientific knowledge, quality and accomplishment of food safety of teachers, students and parents were further improved. In the future work of kindergartens, our park will continue to carry out food safety education activities, innovate the forms of activities, expand the scope of education radiation, and truly play the role of campus safety education, so that children can have healthy bodies and grow up healthily and happily in the big family of kindergartens.

Summary of food safety work on campus 2 1 article. Carefully deploy organizational leadership in place.

Tianchang City Administration for Industry and Commerce, in accordance with the work requirements of the superior bureau, specially convened a meeting to deploy the special law enforcement inspection of the food market around the campus and kindergarten, fully understood the importance and urgency of the supervision of the food market around the campus and kindergarten, and regarded it as a major food safety work. As an important part of food safety supervision in the current circulation, a leading group for special law enforcement inspection of food markets around the campus and kindergartens was established. Director Lin Zhibin is the team leader, the director in charge is the deputy team leader, and the heads of relevant stock rooms, industrial and commercial offices and directly affiliated institutions are the team members, thus forming a working pattern in which all departments work together to eliminate food safety hazards and ensure food safety around the campus and kindergarten.

The second is to highlight key points and intensify inspections.

According to the characteristics of the food market around the campus and kindergarten, our bureau highlights the key points, increases the intensity of work, and strengthens supervision in a targeted manner.

First, focus on special law enforcement inspections in the children's food market. Our bureau highlights the consumption characteristics of the food market around the campus and kindergartens, focusing on the campus, kindergartens and wholesale markets, and strengthens the supervision and inspection of children's food operators in circulation. Check whether the operator's license is complete, whether the actual business situation is consistent with the scope of license and business scope, and supervise the food operators to establish and implement the inspection record system for incoming goods and the health management of employees, especially the application of the ticket pass system. Those who have not established and implemented the incoming inspection record system should be rectified within a time limit, and those who fail to rectify within the time limit should be punished according to law and strictly control the market access of children's food. Carry out targeted sampling, increase the intensity of sampling and increase the frequency of sampling. Investigate and deal with illegal acts that infringe on the legitimate rights and interests of consumers, such as selling children's food that is over-packaged, does not meet the requirements of relevant regulations, does not meet food safety standards, and forcibly tying.

The second is to intensify law enforcement inspection of key commodities. The number of dairy products, puffed food, beverages, puffed food, bagged bean products, fried snacks and other foods consumed by various industrial and commercial enterprises around the campus and kindergartens, and the number of complaints and reports from consumers are the key varieties of this special law enforcement inspection. Severely crack down on illegal food business activities such as selling food without "QS" logo, expired and deteriorated food and "three noes" food, and resolutely eliminate all kinds of food safety hazards. Intensify the inspection of small food stores, vendors, stalls and workshops, carry out centralized cleaning and inspection of food operators around campus and kindergarten, severely crack down on illegal activities of manufacturing and selling fake and shoddy food, distributing expired, moldy, toxic and harmful children's food that does not meet food safety standards, and earnestly safeguard the food market order around campus and kindergarten.

Third, widely publicize and create a public opinion atmosphere.

In order to strengthen law enforcement and market supervision, create a good law enforcement atmosphere, establish a good image of industrial and commercial law enforcement, and ensure the smooth development of law enforcement, our bureau actively publicizes the significance, measures and achievements of special law enforcement inspections conducted by the industrial and commercial departments on the food markets around the campus and kindergartens by using the "Window of the Red Shield" of the municipal TV station and the "Voice of the Red Shield" of the municipal radio station,

Campers and consumers actively report, complain, provide clues to cases, timely expose major cases investigated, deter criminals, improve operators' awareness of law-abiding operation and consumers' self-protection according to law, and form an atmosphere of social supervision.

Fourth, effectively prevent and properly handle problems.

In view of the characteristics of heavy workload, strong timeliness and wide influence in the supervision of children's food market, our bureau insists on prevention first, takes precautions, implements food safety early warning and emergency disposal system at different levels, and promptly and effectively responds to and properly handles sudden problems in children's food market. Grasp all kinds of children's food safety information in time, grasp the dynamic situation of children's food market, comprehensively analyze and utilize all kinds of information, and find out the signs of possible children's food safety accidents in time. Clarify the division of responsibilities of relevant functional institutions, strengthen coordination and cooperation, and implement systems such as information reporting step by step, statistical statements, and major event reports. Strengthen information management, strictly release information, and maintain smooth communication. When encountering unexpected problems, leading cadres will take the lead and deal with them promptly, decisively and properly.

Five, strict responsibility, work in place.

Our bureau and the industrial and commercial office earnestly strengthen the organization and leadership, with the top leaders personally grasping, the competent leaders specifically grasping, and all internal institutions and industrial and commercial offices cooperate with each other in accordance with the division of responsibilities, with the first level grasping and the first level grasping. Strengthen the leadership supervision responsibility system at all levels, the territorial supervision responsibility system and the supervision, inspection and guidance responsibility system of various functional institutions, strictly investigate the responsibility system, and adopt key supervision, cross-inspection, and unannounced visits. For those who fail to perform their duties, supervision is not in place, and work is not implemented, resulting in serious consequences, their responsibilities shall be investigated in strict accordance with the law and discipline to ensure that the organization and leadership, tasks, work measures, work responsibilities and personnel strength of food safety supervision around the campus and kindergarten are in place.

In this special law enforcement inspection, our bureau dispatched inspectors 156 person-times, inspected 53 vehicles, inspected 433 units and individuals producing and selling all kinds of food around the campus under its jurisdiction, banned 7 unlicensed businesses, and issued 7 rectification notices within a time limit, which standardized the business behavior of children's food operators and provided consumers with a good consumption environment.

In order to do a good job in the food safety publicity week in kindergartens and enhance the food safety awareness of teachers and students, our park attaches great importance to this activity, and through careful deployment and scientific arrangement, we have formulated a feasible activity plan, implemented the work responsibilities, defined the division of labor and implemented them one by one. These activities are summarized as follows:

First of all, leaders attach importance to ensuring children's health.

The leaders of our garden attach great importance to food safety, and always put food safety at the top of kindergarten safety work, and held a meeting of all teachers in time to make detailed arrangements on how to carry out food safety publicity, requiring teachers to explain the truth of "illness from mouth to mouth" to children in class, so as to prevent the occurrence of infectious diseases and ensure the health of all children.

Second, carry out activities to ensure the effect.

In order to improve the food safety awareness of teachers and students, our park attaches great importance to the food safety publicity week and widely carries out the following activities among children and parents:

1. In food safety education activities, children and parents are publicized with popular science knowledge of food safety laws and regulations, correct dietary concepts and food safety concepts by means of speeches under the national flag of each class and home contact columns. Make them understand food safety knowledge, improve their self-protection ability, and form a good atmosphere in which everyone cares and supports them to participate in food safety work.

2. According to different age groups, each class publicizes the importance of food safety to children in the form of morning meetings and health and safety classes, such as I don't eat spoiled food, roadside snacks, three products, puffed food, be careful when eating, junk food, drink less cold drinks, secrets on packaging bags, etc. Every class also starts with the little things in children's lives, such as washing hands before meals; Drink more boiled water and less drinks; Cleaning and hygiene should be done well; Pay attention to the choice of food, "three noes" food can not be eaten; Do not eat expired food, distinguish spoiled food; Eat less when frying and pickling, and health hazards are the key.

Three, seriously carry out food publicity and education activities.

First, the propaganda slogan of "Suntech abides by the law and improves the ability of food safety management" with the theme of food safety knowledge is hung on the doorstep of all children; A special column was set up in the health education publicity column, and the slogan was posted: (1) Suntech abides by the law, and social governance; (2) Food safety and harmony; (3) Improve governance capacity and ensure food safety; (4) Establishing a credit system for the production of safe food; (5) the law is the world, and the eater has no worries; (6) If you want to eat fresh food in the world, keep it in mind; (7) The food safety department is complicated, and the supervision and management depend on everyone; (eight) popularize food science knowledge and develop healthy eating habits; (nine) to carry out food safety rectification to ensure public food safety; (10) It is everyone's responsibility to report food violations.

The second is to strengthen the education and training of canteen employees and managers. Take this food safety publicity week as an opportunity, organize kindergarten canteen managers and employees to seriously study the notice of "Operation Guide for Food Safety Management", further strengthen the training of canteen managers and employees in our park, and effectively improve the standardized level of canteen management and operation.

Third, earnestly carry out food safety rectification work in kindergarten canteens, comprehensively investigate and eliminate health and safety hazards in kindergarten canteens, comprehensively strengthen food safety management in kindergarten canteens, further implement regulatory responsibilities, put an end to "three noes" foods, prevent food poisoning incidents, and earnestly safeguard the health rights and interests of teachers and students.

Fourth, our garden reported on the experience and practices gained in the activities of food safety publicity week, and made a serious summary of it, which was "attaching great importance to ensuring food safety-carrying out food safety publicity week activities in Quantang Kindergarten", and formed an activity plan and summary text materials, which were reported to the Infrastructure Department of the Municipal Education Bureau before June 23.

In the future work of kindergartens, our park will continue to carry out food safety education activities, innovate the forms of activities, expand the scope of education radiation, and truly play the role of campus safety education, so that children can have healthy bodies and grow up healthily and happily in the big family of kindergartens.

Summary of campus food safety work 4 School food safety is related to the life, health and safety of teachers and students, and to the normal education and teaching order of the school. In order to fully implement the Food Safety Law, the Food Safety Operation Standard for Catering Services and the Hygienic Management Regulations for School Dining Rooms and Students' Collective Dining, we will strengthen the standardized management of food safety in schools, ensure the food safety of students during their school days, and create favorable conditions for their healthy growth.

On the morning of September 6th, our school actively organized food safety related personnel to watch the teaching film "School Food Safety Management and Operation Norms", which systematically introduced the basic conditions that school canteens need, the food safety management system that should be established, the food safety operation requirements of employees in canteens, the operation norms of key links in food processing, and the basic measures that should be taken after food safety accidents. It is a good teaching material to strengthen the training of school canteen employees. During the study and discussion, the participants comprehensively compared the actual layout of the school canteen with their own specific practices in canteen management and food management, deeply reflected on the existing problems, and put forward opinions and suggestions on how to effectively rectify them.

On September 7th, the school food safety management personnel and employees gathered in the school office to conduct the training of "Food Safety Management and Operation Norms in School Canteen" according to the actual situation of our school.

At the training meeting, Lang Mancuo, the vice president in charge, organized and studied the Notice of Sichuan Provincial Department of Education on Organizing to Watch the Teaching Film of School Food Safety Management and Operation Norms and the spirit of the document of the County Education Bureau, requiring the participants to watch carefully, listen attentively and understand attentively. After watching the teaching film, Baima explained in detail how to standardize and safely operate food procurement, storage, processing and sales in combination with the actual situation of our school.

In this training, Baima, the director of the school in charge of logistics and canteen, briefly summarized the management experience and specific practices of food safety work last semester, and asked all catering staff to further unify their thinking, raise their awareness, earnestly enhance their sense of mission and responsibility in doing a good job in food safety, highlight key points, and do a good job in leak detection and filling vacancies. Next, all * * * people watched the teaching film "Food Safety Management and Operation Standard in School Canteen (Edition _ _)" organized by the Department of Physical Education and Art Education of the Ministry of Education. The teaching film is divided into five parts: preface, qualification, management, operation and emergency treatment. This paper comprehensively introduces the basic conditions for running a school canteen, the organization and management system of food safety management that the school should establish, the hygiene requirements for employees in the canteen, the operation norms of important links in food processing, and the basic measures that should be taken after food poisoning. The teaching film is rich in content and clear in knowledge points, which conforms to the cognitive characteristics of canteen employees. Mainly in the form of video, animation, pictures, strong visibility, easy to understand.

In his concluding remarks, President Zeba Shiro emphasized that "food is the most important thing for the people, and food safety is the foundation". Both canteen managers and canteen employees must be soberly aware that food safety is a major event related to the life safety of teachers and students, and it is not allowed to be sloppy. He demanded: first, carry out canteen management and self-inspection activities for employees, comprehensively summarize safety awareness, management measures and operational details, especially analyze the existing problems in depth and form written materials; Second, it is necessary to further strengthen refined management, closely supervise the operation details of relevant personnel in canteens and canteens, standardize operation procedures, and ensure food safety, and never cause a big accident because of a small link; Third, we should further strengthen the safety of nutritious meals, strictly control the procurement, acceptance, storage, processing, trial and distribution of food, and food processing must be programmed, and any necessary link should not be simplified. Fourth, we must further strengthen the assessment. Since this issue, the school has been equipped with full-time food supervisors. The food supervisor should strictly supervise every operation link of employees. Once it is found that "no rules, no greeting" will be hell to pay; Food supervisors who neglect their duties, lack supervision, lack of operation and supervision, or even condone or cover up the bad behavior of employees will be severely punished.

This training activity is not only a school food safety management on-site meeting, but also a safety management training meeting. Through this meeting, the relevant personnel further defined their goals, enhanced their confidence and standardized the process of food management and operation.

Summary of food safety work on campus 5 1. Relevant laws and regulations on hygiene management of school canteens.

1, Food Hygiene Law of People's Republic of China (PRC).

2, school health regulations.

3. Hygienic management measures for school collective dining.

Second, the canteen staff and diners hygiene requirements

1. Employees and dining staff (including temporary workers) in school canteens who buy group meals must undergo a health examination once a year, obtain a health certificate and pass the health knowledge training before taking up their posts.

2. Anyone who suffers from dysentery, typhoid fever, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, suppurative or exudative skin diseases and other diseases that hinder food hygiene shall not engage in canteen work and collective dining. The management of the canteen should always check whether the employees have the diseases mentioned just now and whether their hands are injured. Once found, you should be transferred from your post immediately.

3. When the canteen staff and group diners have symptoms such as cough, diarrhea, fever and vomiting. They should immediately find out the reasons, eliminate the symptoms that hinder food hygiene or cure them before they can re-take up their posts.

4 food production and business units (including school canteens) that provide nutritious meals for students must be equipped with nutritionists or trained and qualified nutrition caterers.

5, canteen, head of the health administrator must also carry out food hygiene regulations and health knowledge training rear can mount guard.

6. The staff in the canteen and the diners who eat in groups should have good hygiene habits. Must be done: wash your hands thoroughly with running water after handling raw materials, after defecation and before food processing operations, and wash your hands and disinfect before touching directly imported food; Wear clean work clothes and work caps when working; Wear a mask when selling or sharing food. Keep long nails, wear rings and apply nail polish; Do not sneeze, cough and other behaviors that hinder food hygiene.

Matters needing attention of canteen purchasing personnel

1, canteen procurement personnel should strictly control food procurement. When purchasing food, it must be confirmed that food producers and operators hold valid food hygiene licenses, and it is forbidden to buy food from operators without hygiene licenses.

2, the procurement of livestock and poultry meat raw materials, must obtain the inspection certificate issued by the veterinary health inspection unit.

3. When buying packaged food, you must obtain the product inspection certificate or inspection sheet. Article 25 of the Food Hygiene Law stipulates that food producers and operators shall obtain inspection certificates or laboratory tests in accordance with the relevant provisions of the state when purchasing food and its raw materials, and the sellers shall guarantee to provide them, that is, food producers and operators have the right to ask the sellers for inspection certificates or laboratory tests when purchasing food, and it is also their obligation to ensure the hygiene of the purchased food and its raw materials, and the sellers are obliged to provide the buyers with inspection certificates or laboratory tests.

Prohibited food

1, rotten, rancid, moldy, filthy, mixed with foreign bodies or other abnormal sensory properties.

Deterioration: generally speaking, spoilage refers to the phenomenon that one or more ingredients in food are changed by microorganisms, and the sensory properties change, resulting in the loss of edible value. This kind of food generally contains a large number of microorganisms and may contain pathogenic bacteria, which is easy to cause food poisoning.

Oil rancidity: refers to the change of color and smell of oil and oily food during storage due to the action of organic matter, enzymes and oxygen in the air, which can often cause adverse physiological reactions or food poisoning.

Mildew: refers to mold pollution and reproduction, sometimes there may be hyphae and mold on the surface, which may produce toxins. Moldy food can lead to food poisoning or death.

2, containing toxic and harmful substances or contaminated by toxic and harmful substances.

Toxic and harmful substances include:

(1) The food itself contains harmful substances (such as puffer fish and poisonous mushrooms).

(2) Toxins are produced under certain conditions (Solanum nigrum is produced by potato germination and histamine is produced by dead fish).

(3) Containing pathogenic microorganisms or substances that produce toxins (such as enterotoxins produced by staphylococci).

(4) Foods contaminated by "toxic and harmful substances" include biological pollution, chemical pollution and radioactive pollution.

(5) Excessive addition of some chemicals in food or migration of toxic and harmful substances in packaging containers cause food pollution.

Immediate measures must be taken to prohibit the production and sale of the above-mentioned foods.

3, without veterinary inspection or unqualified meat and its products.

4, beyond the shelf life.

5. Packaged food with incomplete labels and marks. Stereotyped packaged food: in some retail units, there are a certain number of packaged foods with certain labels and fixed packages.

6, other do not meet the requirements of food hygiene, may be harmful to human health.

Third, knowledge about food poisoning.

(1) What is food poisoning?

Food poisoning refers to non-infectious (non-communicable diseases) acute and subacute diseases that occur after ingesting biological and chemical toxic and harmful substances or taking toxic and harmful substances as food. It is generally believed that all diseases caused by eating all kinds of "toxic foods", mainly acute processes, can be collectively referred to as "food poisoning".

In general, ordinary food is non-toxic. Food poisoning and food poisoning are often due to the following reasons:

(1) Some pathogenic microorganisms pollute food and multiply rapidly, resulting in a large number of live bacteria or toxins in food. Some bacteria can produce toxins.

(2) Toxic chemicals are mixed into food.

(3) The food itself contains poisonous ingredients such as puffer fish and poisonous mushrooms under certain conditions.

(4) During food storage, toxins are produced due to improper storage, such as solanine produced by potato germination.

(5) Some foods are similar in appearance and contain toxic ingredients. If they are mistaken for food and eaten by mistake, they can also cause poisoning.

(B) the characteristics of food poisoning

1. Patients have eaten the same food in a similar period of time, and the scope of the disease is limited to people who eat this toxic food. What has not been eaten is not poisoned. Once they stop eating this food, the disease will soon stop;

2, the incubation period is short, the momentum is fierce and the momentum is sharp. In a short period of time (a few hours), a large number of patients may get sick at the same time;

3. All patients have similar clinical symptoms, that is, the onset symptoms are the same;

There is no direct infection between people.

There are many situations and factors that can make food toxic in the whole process from production and processing to sales and consumption, so it is necessary to understand the whole processing process and all links in the processing process to prevent food from being polluted.

(3) Handling of food poisoning accidents

1. Report: Once food poisoning accidents and intestinal infectious diseases are found, they should be reported to the local health administrative department immediately, and the site should be kept, and suspicious food and utensils should be sealed so as to find out the reasons. When major diseases are found, the local health and education administrative departments shall report to the Provincial Health Department and the Provincial Education Department.

2. Investigate the administrative responsibility of school food poisoning accidents, in order to strengthen school food hygiene management, prevent school food poisoning accidents, implement management responsibilities, and ensure the health and life safety of school teachers and students. According to the Food Hygiene Law of People's Republic of China (PRC), Regulations on Public Health Emergencies, Provisions of the State Council on the Investigation of Administrative Responsibility for Extraordinary Safety Accidents, the State Council's Decision on Further Strengthening Food Safety, Provisions on Hygienic Management of School Dining Rooms and Students' Collective Dining, and Measures for Handling Food Poisoning Accidents, the Interim Provisions on the Investigation of Administrative Responsibility for School Food Poisoning Accidents were formulated. It is stipulated that the main person in charge of the school is the first person in charge of food hygiene management in the school.

School food poisoning accident refers to the food poisoning accident of school teachers and students caused by school feeding units sponsored or managed by schools and collective meals provided by schools.

Classification of food poisoning accidents: according to severity

(1) A major school food poisoning accident refers to a food poisoning accident in which 100 people were poisoned and died, or100 people died.

(2) Food poisoning accidents in colleges and universities refer to food poisoning accidents in which 100 people are poisoned or people die.

(3) The general school food poisoning accident refers to a food poisoning accident in which less than 99 people were poisoned at a time without death.