What is the entire process of school canteen management?

1. Requirements for basic sanitation facilities

The facilities in the canteen should be reasonably laid out, and there should be no non-flush toilets, garbage dumps (heaps), etc. within 25 days that may contaminate food. The source of pollution must comply with the process of raw and cooked food to avoid cross-contamination.

There are relatively independent food raw material storage places (staple food warehouse, non-staple food warehouse, sundries warehouse), food processing operation places (rough processing room, cutting room, cooking room), and food sales places (preparation room). Dining rooms), tableware cleaning and disinfection places, dining places and other auxiliary rooms (men's and women's changing rooms), etc.

2. Daily management hygiene requirements

Must hold a valid hygiene license. The health license is hung in a conspicuous place in the canteen to certify the operation. Do not operate beyond the scope of health permit. The annual review or renewal procedures shall be carried out one month in advance according to the issuance date of the health license every year.

Practitioner management

Establish an employee access system and establish basic employee files according to archiving requirements. Set up a supervision desk for canteen employees, a public notice board for health certificates and health knowledge training certificates, and food hygiene warning slogans in the restaurant. Employees hold valid health certificates and health knowledge training certificates to work.

Practitioners maintain good personal hygiene, wash hands before operation, wear clean work clothes and hats when operating, wear masks when selling meals, keep their hair not exposed, and do not leave long nails, apply nail polish, or wear accessories.

3. Systems and signs

Establish and improve various health management and employee job responsibility systems, and uniformly design and produce them, and post them in the corresponding functional rooms. Each functional room is consistent with the logo, the logo is eye-catching, and made of uniform materials. Set up a food hygiene knowledge publicity column, update the publicity content once a month, and have complete samples of publicity materials.

4. Raw material procurement and storage management

Foods whose production and operation are prohibited according to Article 9 of the "Food Hygiene Law" are not allowed to be purchased. Bulk food raw materials are purchased at designated locations. When purchasing, obtain the health license qualification certificate of the food and raw material supplier, the product inspection certificate or laboratory test form, and the purchase voucher, and the ledger is complete. Acceptance inspection should be carried out before entering the warehouse, and records should be registered and recorded when entering and leaving the warehouse.

The food warehouse is clean, well-ventilated, free of mold, rat traces, flies, cockroaches, and does not store toxic or harmful items (such as rodenticides, insecticides, detergents, disinfectants, etc.) and personal Daily necessities.

Food should be stored in separate racks at a distance of more than 10cm from walls and floors. Follow the first-in-first-out principle when using, and remove expired and spoiled food in a timely manner.

Food refrigeration and frozen storage should strictly separate raw materials, semi-finished products and finished products, and food should not be piled up or squeezed for storage. Refrigerators and freezers (warehouses) used to store food should be defrosted regularly to keep the frost thin and airy.

5. Management of cleaning and disinfection of tableware

The tableware strictly implements the system of one scraping, two washing, three flushing, four disinfecting and five cleaning. Thermal disinfection is carried out according to the procedures of slag removal, washing, cleaning and disinfection, and is maintained at 100 degrees for more than 10 minutes.

After chemical disinfection, it must be washed with clean water to eliminate residual drugs. Follow the procedures of slag removal, washing, disinfection, and cleaning. The concentration used should contain more than 250 mg/L of effective chlorine. All tableware should be immersed in the liquid for more than 5 minutes.

Disinfected tableware should be stored in a special cleaning cabinet for later use, and the cleaning cabinet should be clearly marked. The tableware cleaning cabinet should be cleaned regularly and kept clean, and no other items should be stored.