Selected summary of campus food safety work

5 selected summaries of campus food safety work

Summary is to review the past and reflect on the work in the previous period, but the purpose is still to do a good job in the next stage of work. The following is a summary of campus food safety work that I have compiled for everyone. It is for reference only and I hope it can help everyone.

Selected Summary of Campus Food Safety Work 1

Food safety and sanitation work is an important task for our kindergarten to protect the health of children. In order to effectively implement the "About Carrying out Tongshan District School" issued by superior departments In the spirit of the document "Notice on Food Safety Publicity Week Activities", our kindergarten actively carried out kindergarten food safety publicity week activities to enhance the food safety awareness of teachers and children, formulated practical implementation plans, and implemented them one by one. Here is a summary of this activity As follows:

1. Leaders pay attention

Immediately hold a safety meeting and study the document requirements of the Jinjiang Food Safety Office's "Notice on Carrying out Food Safety Publicity Week Activities from the Jinjiang Food Safety Committee Office", Formulate an activity week plan and establish a publicity week activity leading group. Each class teacher is specifically responsible for organizing and implementing the park-wide publicity week activities.

2. Carry out activities to ensure results

In order to improve the food safety awareness of teachers and students, our kindergarten attaches great importance to the Food Safety Publicity Week activities and extensively organizes kindergarten food hygiene and safety inspection teams to The canteen has carried out special food safety and hygiene inspections. The inspection team is composed of kindergarten leaders, union presidents, administrative staff, health teachers, teachers and child care workers. The inspection team conducts inspections on canteen work ledger records, procurement, storage, processing, sample retention, sanitary environment, staff hygiene, cleaning Careful and detailed inspections were carried out in terms of disinfection and food quality. In terms of fire protection, the canteen is also equipped with sufficient fire extinguishers, gas alarms, and anti-theft doors and windows for reinforcement and replacement. Regarding fuel, we strive to be environmentally friendly, strictly control qualifications, and ensure safety. Members of the inspection team believed that the safety and health work in our kindergarten's canteen was meticulous and all indicators met the requirements. They also pointed out that the canteen work must continue to work hard, not relax any link, eliminate all safety hazards, and create a healthy, happy and safe place for children and staff. , comfortable environment and continue to work hard.

Through this event, the scientific awareness and quality of food safety among teachers, students and parents was further enhanced. In the future work of the kindergarten, our kindergarten will continue the food safety education activities, innovate the form of activities, expand the scope of educational radiation, truly play the role of campus safety education, let children have a healthy body, and enable them to participate in the big family of kindergarten. Grow up healthily and happily. Selected summary of campus food safety work 2

1. Careful deployment, organization and leadership in place.

In accordance with the work requirements of the superior bureau, the Tianchang Municipal Administration of Industry and Commerce held a meeting to deploy special law enforcement inspections of food markets around campus and kindergartens, fully understanding the importance and urgency of food market supervision around campuses and kindergartens. sex, and regard it as a major food safety issue and an important part of the current food safety supervision in the circulation link. A leading group for special law enforcement inspection of food markets around campus and kindergartens has been established. Director Lin Zhibin is the team leader, and the director in charge is the deputy. The team leader, the heads of relevant departments, industrial and commercial offices, and directly affiliated institutions are the team members, forming a working pattern in which all departments coordinate and coordinate, and jointly focus on management, eliminate food safety hazards, and ensure food safety around the campus and kindergarten.

2. Highlight the key points and increase inspection efforts

Based on the characteristics of the food market around the campus and kindergarten, our bureau highlights the key points, intensifies efforts, and strengthens supervision work in a targeted manner. .

First, focus on carrying out special law enforcement inspections on children’s food markets. Our bureau highlights the consumption characteristics of food markets around campuses and kindergartens, focusing on campuses, kindergartens, and wholesale markets to strengthen supervision and inspection of children's food operators in the circulation link. Check whether the operator's license is complete, whether the actual business situation is consistent with the license scope and business scope, and supervise the food operators to establish and implement systems such as purchase inspection records and employee health management, especially the application of the ticket pass system. If the purchase inspection record system is in place, rectification will be made within a time limit. If the change is not made within the time limit, penalties will be imposed in accordance with the law, and children's food market access will be strictly controlled. Carry out targeted sampling inspections, increase the intensity of sampling inspections, and increase the frequency of sampling inspections.

Investigate and punish in accordance with the law the illegal activities that infringe on the legitimate rights and interests of consumers, such as the sale of over-packaged and children's food that does not meet relevant regulations, children's food that does not meet food safety standards and forced tying.

The second is to intensify law enforcement and inspection of key commodities. Each industry and commerce department focused on foods that are highly consumed around campuses and kindergartens, such as dairy products, puffed foods, beverages, puffed foods, bagged soy products, and fried snacks, as well as those with a high number of consumer complaints and reports, as the focus of this special law enforcement inspection. Variety, severely crack down on illegal food business activities such as the sale of food without the "QS" mark, expired and spoiled food, and "three noes" food, and resolutely eliminate various food safety hazards. Increase inspections of small food stores, small vendors, small stalls, and small workshops, carry out centralized cleaning and inspection of food operators in areas around campus and kindergartens, and severely crack down on the production and sale of counterfeit and shoddy food, and the distribution of expired, moldy, and toxic food Harmful and illegal activities such as children's food that do not meet food safety standards, and effectively maintain the order of the food market around campus and kindergartens.

3. Extensively publicize and create an atmosphere of public opinion

In order to increase the intensity of operational law enforcement and market supervision, create a good law enforcement atmosphere, establish a good image of industrial and commercial law enforcement, and ensure the smoothness of law enforcement work To carry out, our bureau uses the "Red Shield Window" column of the municipal TV station and the "Voice of the Red Shield" column of the municipal radio station to actively publicize the significance, measures and results of the special law enforcement inspections carried out by the industrial and commercial departments on the food markets around campus and kindergartens. , and mobilize the majority of operators and consumers

to actively report, complain, and provide case clues, promptly expose the major cases investigated, deter lawbreakers, and improve operators' law-abiding operations and consumers' compliance with the law. Awareness of self-protection creates an atmosphere of social supervision.

4. Effective prevention and proper handling of problems

In view of the characteristics of heavy workload, strong timeliness and wide impact in the supervision of children's food market, our bureau insists on giving priority to prevention and taking precautions in advance. , implement food safety early warning and emergency response systems at all levels, promptly and effectively respond to and properly handle emergencies in the children's food market. Keep abreast of various children's food safety information, grasp the dynamics of the children's food market, comprehensively analyze and utilize all types of information, and promptly discover signs of possible children's food safety accidents. Clarify the division of responsibilities of relevant functional agencies, strengthen coordination and cooperation, and implement systems such as level-by-level information reporting, statistical reports, and major event reporting. Strengthen information management, strictly release information, and keep communications open. Once emergencies occur, leading cadres will be in charge and handle them promptly and decisively.

5. Strict responsibility and work implementation in place

Our bureau and all industrial and commercial offices have effectively strengthened organizational leadership, with top leaders personally responsible, supervisory leaders taking specific actions, all internal agencies and industrial and commercial offices Work collaboratively according to the division of responsibilities, one level at a time, and implementation at all levels. Strengthen the leadership supervision responsibility system, the local supervision responsibility system, and the supervision, inspection and guidance responsibility system of various functional agencies at all levels, strictly enforce the accountability system, and adopt methods such as focused supervision, cross-examination, and overt inspections and secret visits to detect incompetent performance of duties, inadequate supervision, and work Those who fail to implement and cause serious consequences will be held accountable strictly in accordance with laws and disciplines to ensure that the organizational leadership, work tasks, work measures, work responsibilities, and personnel strength of food safety supervision around campus and kindergartens are implemented in place.

In this special law enforcement inspection, our bureau dispatched 156 inspectors, inspected 53 vehicles, and inspected 433 units and individuals that produce and sell various types of food around the campus in the jurisdiction. 7 unlicensed operators were banned and 7 correction notices were issued within a time limit, which standardized the business behavior of children's food operators and provided consumers with a good consumption environment. Selected Summary of Campus Food Safety Work 3

In order to carry out the Kindergarten Food Safety Publicity Week activities and enhance the food safety awareness of teachers and students, our kindergarten attaches great importance to this event, and through careful deployment and scientific arrangements We have developed practical activity plans, implemented work responsibilities, clearly divided labor and implemented them one by one. The activities are summarized as follows:

1. Leaders attach great importance to ensuring the health of children

Our kindergarten leaders are very Pay attention to food safety issues, always put food safety work at the forefront of kindergarten safety work, and promptly convene all-teacher meetings to make detailed arrangements on how to carry out food safety publicity issues, requiring teachers to use class examples as examples to explain "diseases" to children. The principle of "entering through the mouth" prevents the occurrence of infectious diseases and ensures the health of all children.

2. Carry out activities to ensure results

In order to improve the food safety awareness of teachers and students, our kindergarten attaches great importance to the Food Safety Publicity Week activities and extensively carries out the following activities among children and parents:

1. In food safety education activities, use speeches under the national flag and each class to use the home contact column to promote popular science knowledge of food safety laws and regulations and correct dietary concepts and food safety concepts to children and parents. Let them understand food safety knowledge, improve their self-protection capabilities, and create a good atmosphere in which everyone cares about and supports participation in food safety work.

2. Classes according to age groups use morning talks, health and safety classes, etc. to promote the importance of food safety to children, such as "I will not eat spoiled food" and "I will not eat roadside snacks" , "I won't eat three-no products", "I won't eat puffed food", "Be careful when eating", "I won't eat junk food", "Eat less cold drinks", "Secrets on the packaging bags" and other courses. Promote the harmful effects of the above foods to young children. Each class also uses small things in children's lives as an entry point, such as: washing hands before meals; drinking more boiled water and less drinks; cleaning and hygiene should be done well; food selection should be careful, and "three noes" foods should not be eaten; Do not eat expired food, cut spoiled food carefully; eat less fried and pickled food, health hazards are the key, etc.

3. Earnestly carry out food publicity and education activities

First, a slogan with the theme of food safety knowledge is hung at the door of all kindergartens, "Morality and law-abiding improve food safety governance capabilities"; health education The publicity column has a special column with slogans: (1) Moral and law-abiding, social governance; (2) Food safety, harmonious families; (3) Improve governance capabilities and ensure food safety; (4) Establish an integrity system, Produce safe food; (5) The law is enforced in the world, and eaters have no worries; (6) If you want to eat fresh food from all over the world, keep safety in mind; (7) Food safety is of concern to everyone, and supervision and management rely on everyone; (8) Popularize food science knowledge, Develop healthy eating habits; (9) Carry out food safety rectification to ensure public food safety; (10) Everyone is responsible for reporting food violations.

The second is to strengthen education and training for canteen employees and managers. Taking this Food Safety Awareness Week as an opportunity, the canteen managers and practitioners of Histology Kindergarten carefully studied the "Notice of Food Safety Management Operation Guide", further strengthened the training of our kindergarten canteen managers and practitioners, and effectively improved canteen management and operations. level of standardization.

The third is to effectively carry out food safety rectification work in kindergarten canteens, comprehensively investigate and eliminate potential health and safety hazards in kindergarten canteens, comprehensively strengthen food safety management in kindergarten canteens, further implement regulatory responsibilities, eliminate "three noes" foods, and strictly prevent food Poisoning incidents occur, and we must effectively protect the health rights of teachers and students.

Fourth, our kindergarten reported on the experience and practices gained during the Food Safety Publicity Week "Attach great importance to ensuring food safety-Quantang Kindergarten carries out Food Safety Publicity Week Activities" and carefully summarized it, and formed activities The written materials of the plan and summary have been submitted to the Infrastructure Section of the Municipal Education Bureau before June 23.

In the future work of the kindergarten, our kindergarten will continue the food safety education activities, innovate the form of activities, expand the scope of education, truly play the role of campus safety education, so that children have a healthy body and make They grow up healthily and happily in the big family of kindergarten. Selected Summary of Campus Food Safety Work 4

School food safety is related to the life, health and safety of teachers and students, and is related to the normal education and teaching order of the school. In order to fully implement the "Food Safety Law" and "Catering Service Food "Safe Operating Standards" and "Regulations on Hygienic Management of School Canteens and Student Collective Dining", strengthen the standardized management of school food safety, ensure the safety of food for students dining at school, and create good conditions for the healthy growth of students.

On the morning of September 6, our school actively organized food safety related personnel to watch the "School Food Safety Management and Operation Standards" teaching film. The film systematically introduced the basic conditions that the school canteen needs to have and the food that should be established. The safety management system, food safety operation requirements for canteen employees, operating specifications for key links in food processing, and basic measures to be taken after a food safety accident are highly visible and easy to understand, and are a good way to strengthen the training of school canteen employees. Textbook.

During the study and discussion, the participants made a comprehensive comparison with the teaching videos based on the actual layout of the school’s canteen and their own specific practices in canteen management and food operations, deeply reflected on the existing problems, and put forward opinions and suggestions on how to effectively rectify them. suggestion.

On September 7, school food safety managers and practitioners gathered in the school office to conduct training on the "School Canteen Food Safety Management and Operating Standards" based on the actual situation of our school.

At the training meeting, the vice principal in charge Lang Mancuo organized and studied the notice of the Sichuan Provincial Department of Education on organizing viewing of the teaching film "School Food Safety Management and Operation Standards" and the spirit of the County Education Bureau's documents, and required participants to attend the meeting People watch carefully, listen attentively, and understand with all their heart. After watching the teaching video, Baima carefully explained in detail how to standardize and operate safely in food purchasing, storage, processing, sales and other aspects based on the actual situation of the school.

In this training, Director Baima Zhenzhen, who is in charge of logistics and canteen of the school, briefly summarized the management experience and specific practices of food safety work in the last semester, and asked all catering staff to further unify their thinking. , raise awareness, effectively enhance the sense of mission and responsibility for food safety work, highlight key points, and do a good job in checking for omissions and filling vacancies. Next, all the staff watched the teaching film "School Canteen Food Safety Management and Operation Standards (__ Year Edition)" organized by the Department of Physical Health and Art Education of the Ministry of Education. This teaching film is divided into five parts: preface, qualifications, management, operation and emergency response. It provides a relatively comprehensive introduction to the basic conditions needed to open a school canteen, the food safety management organization and management system that the school should establish, and the canteen Practitioners should have legal and regulatory requirements and knowledge about hygienic requirements, operational specifications for important aspects of food processing, and basic measures to be taken after food poisoning occurs. This educational film is rich in content and has clear knowledge points, which is in line with the cognitive characteristics of canteen practitioners. It uses videos, animations and pictures as the main presentation forms, making it highly visible and easy to understand.

In his concluding speech, Principal Ze Baselang emphasized that "food is the first priority for the people, and safety is the first priority for food." Both canteen managers and canteen employees must have a clear understanding of food. Safety is a huge matter related to the life safety of teachers and students. It is impossible and does not allow for any carelessness. He requested that, first, we must carry out self-examination activities for canteen and canteen management and employees, and make a comprehensive summary of safety awareness, management measures, operational details, etc., especially to deeply analyze existing problems and formulate written materials; second, we must further strengthen refinement Management, strictly supervise the operational details of relevant personnel in canteens and canteens, standardize operating procedures, ensure food safety, and never cause major accidents due to a small link; thirdly, we must further strengthen the safety of nutritious meals and strictly control food procurement and acceptance , storage, processing, testing, distribution and other points, food processing must be programmed, and any link must not be simplified. Fourth, we must further strengthen the assessment. From this period, the school will be equipped with a full-time food supervisor. The food supervisor must strictly supervise every operation link of the employees. Anyone found to be "disobeying the rules and not listening to greetings" will be severely punished. "Food supervisors who neglect their duties, do not supervise in place, are not present during operations, fail to supervise, or even condone or cover the bad behavior of employees will be severely punished."

This training activity is both an on-site meeting on school food safety management and a safety management training meeting. Through this meeting, relevant personnel further clarified their goals, enhanced their confidence, and also standardized Food management and handling processes. Selected 5 summaries of campus food safety work

1. Relevant laws and regulations on hygiene management in school canteens

1. Food Hygiene Law of the People's Republic of China and the People's Republic of China.

2. School health work regulations.

3. School collective dining hygiene management measures.

2. Hygiene requirements for canteen employees and meal-sharing personnel

1. School canteen employees and meal-sharing personnel (including temporary workers) who purchase group meals from outside must undergo a health examination every year , only after obtaining the health certificate and passing the health knowledge training can you start working.

2. Anyone suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases (including pathogen carriers), active tuberculosis, purulent or exudative skin diseases and other diseases that hinder food hygiene , are not allowed to engage in canteen work or meal sharing work for group meals.

Canteen managers should frequently check whether employees suffer from the diseases just mentioned and whether their hands are injured. Once found, they should be removed from their jobs immediately.

3. When canteen employees and group diners develop symptoms such as cough, diarrhea, fever, vomiting, etc., they should immediately identify the cause of the disease and eliminate symptoms that may hinder food hygiene or be cured before returning to work.

4. Food production and operation units (including school canteens) that provide nutritious meals to students must be equipped with nutritionists or trained nutritional caterers.

5. Canteen managers and health managers must also undergo training on food hygiene laws, regulations and hygiene knowledge before taking up their posts.

6. Canteen employees and those who share meals in group meals should have good hygiene habits. Must do the following: wash hands thoroughly with running water after handling raw materials, after defecation, and before food processing operations, and disinfect hands before touching food that is directly eaten; wear clean work clothes and hats when working; wear masks when selling food or sharing meals . Keep your nails long, wear rings, and apply nail polish; you must not sneeze or cough in front of food or other behaviors that may hinder food hygiene.

Things that canteen purchasers should pay attention to

1. Canteen purchasers must strictly control food purchases. When purchasing food, it is necessary to confirm that the food producer and operator holds a valid food hygiene license. It is prohibited to purchase food from operators without a hygiene license.

2. When purchasing livestock and poultry meat raw materials, you must obtain an inspection certificate issued by a veterinary health inspection unit.

3. When purchasing packaged food, you must obtain the product’s inspection certificate or laboratory test sheet. Article 25 of the "Food Hygiene Law" stipulates that when purchasing food and its raw materials, food producers and traders must obtain inspection certificates or laboratory test sheets in accordance with relevant national regulations, and sellers must ensure that they are provided. The seller's right to request inspection certificates or laboratory test orders is also an obligation to ensure the hygiene of the purchased food and its raw materials. The seller has the obligation to provide the purchaser with an inspection certificate or test order.

Food prohibited from purchase

1. Food that is spoiled, rancid, mildewed, dirty, mixed with foreign matter or has other abnormal sensory properties.

Spoilage: It is generally believed that spoilage is a phenomenon in which one or more ingredients in food change through the action of microorganisms, resulting in changes in sensory properties and loss of edibility. This kind of food generally contains a large number of microorganisms and may contain pathogenic bacteria, which can easily cause food poisoning.

Oil rancidity: refers to oil and oil-containing foods that undergo changes such as discoloration and odor changes during storage due to the action of organisms, enzymes, and oxygen in the air, which can often cause adverse physiological reactions. or food poisoning.

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

2. Containing toxic or harmful substances or being contaminated by toxic and harmful substances.

Toxic and harmful substances include:

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

(2) Toxins are produced under certain conditions (sprouted potatoes produce solanine, dead fish produce histamine).

(3) Contains pathogenic microorganisms or toxin-producing substances (such as Staphylococcus aureus that produces enterotoxin).

(4) Food contaminated by "toxic and harmful substances", including biological pollution, chemical pollution, radioactive pollution, etc.

(5) Food contamination is caused by excessive addition of certain chemical substances in food or migration of toxic and harmful substances in packaging containers.

Immediate measures must be taken to ban the production and operation of the above foods.

3. Meat and its products that have not been inspected by veterinarians or have failed inspections.

4. The shelf life has expired.

5. Packaged foods with incomplete labels and markings. Fixed packaged food: packaged food in some retail units composed of a certain quantity, a certain mark and fixed packaging.

6. Other items that do not meet food hygiene requirements and may be harmful to human health.

3. Knowledge about food poisoning

(1) What is food poisoning?

Food poisoning refers to the ingestion of biologically and chemically toxic substances. Non-infectious (not infectious) acute and subacute diseases that occur after ingestion of harmful substances or toxic and harmful substances as food. It is generally believed that all diseases that are mainly acute processes caused by eating various "poisonous foods" can be collectively referred to as "food poisoning".

Under normal circumstances, ordinary food is not toxic. Food becomes toxic and causes food poisoning often due to the following reasons:

(1) Certain pathogenic microorganisms contaminate food and multiply rapidly, so that there are a large number of viable bacteria in the food or a large amount of toxins are produced. (Some bacteria can produce toxins).

(2) Toxic chemicals are mixed into food.

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

(4) During the food storage process, toxins are produced due to improper storage. For example, solanine is produced by the sprouting of potatoes.

(5) Some products look similar to food and contain toxic ingredients. If they are mistaken for food and eaten by mistake, they may also cause poisoning.

(2) Characteristics of food poisoning

1. Patients have all eaten the same food within a similar period of time, and the scope of the disease is limited to those who have eaten the poisonous food. The patient is not poisoned. Once he stops eating this kind of food, the disease will stop quickly;

2. The incubation period is short, the attack is fierce and rapid, and a large number of patients may become ill at the same time in a short period of time (a few hours); < /p>

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

4. There is no direct infection between people.

There are many situations and factors in the entire process of food from production and processing to sale and consumption that can make food toxic. Therefore, we must understand the entire food processing process and each link during the processing to prevent food from being contaminated.

(3) Handling of food poisoning accidents

1. Report: Once a food poisoning accident or intestinal infectious disease is discovered, the local health administration department should be reported immediately, and the scene should be retained. Seal suspicious food and eating utensils so that the cause can be identified. If a serious illness is discovered, the local health and education administrative departments should report it to the provincial health department and the provincial education department step by step.

2. Investigation of administrative liability for school food poisoning accidents. In order to strengthen school food hygiene management, prevent school food poisoning accidents, implement management responsibilities, and protect the health and life safety of school teachers and students, according to the "People's Republic of China **The Food Hygiene Law of the People's Republic of China", "Health Emergency Regulations for Public Health Emergencies", "Regulations of the State Council on the Investigation of Administrative Liability for Extraordinary Safety Accidents", "Decision of the State Council on Further Strengthening Food Safety Work", "School Canteens and Regulations on the Hygienic Management of Students' Group Dining, "Measures for Handling Food Poisoning Accidents" and other regulations, and the "Interim Regulations on Administrative Liability for School Food Poisoning Accidents" were formulated. It is stipulated that the main person in charge of the school is the first person responsible for the school's food hygiene management.

Food poisoning accidents in schools refer to food poisoning accidents among school teachers and students caused by on-campus catering units sponsored or managed by schools and collective meals provided by responsible organizations of schools.

Classification of food poisoning accidents: according to severity

(1) Major school food poisoning accidents refer to the poisoning of more than 100 people at one time and death cases, or the occurrence of 10 cases and more Food poisoning accidents in the above fatal cases.

(2) Food poisoning accidents in larger schools refer to food poisoning accidents that poison more than 100 people at one time or cause death.

(3) General school food poisoning accidents refer to food poisoning accidents in which less than 99 people are poisoned at one time and no deaths occur.