Concise version of school food safety work summary

7 concise summaries of school food safety work

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Concise summary of school food safety work 1

The one-week special education activity on food hygiene and safety has ended. Our school conscientiously implements the spirit of the central school meeting and carries out food hygiene throughout the school Safety knowledge promotion.

1. Improve the organization, improve the system, and clarify responsibilities.

In accordance with the spirit of superior documents, our school has established a food hygiene and safety leading group, headed by Principal Shi Zhanrong, and composed of head teachers and canteen managers. The teacher on duty during the week is responsible for the daily hygiene inspection of the school; the canteen manager is responsible for the management of canteen personnel and food control; the head teacher is responsible for health education, publicity, and supervision and reporting of the health status of students in the class. Arrange dedicated personnel to engage in school food safety supervision. Ensure that institutions, personnel, and facilities are in place, clarify responsibilities, and strengthen supervision. Implement it layer by layer to ensure that food hygiene and safety work is carried out effectively and bring the overall level of school food safety work to a new level.

2. Strengthen learning and improve awareness.

In order to enhance each member's sense of responsibility and mission, the school held a leadership group meeting, a class teacher meeting, and a canteen staff meeting to convey the spirit of relevant documents from superiors, and studied the "Food Hygiene Law", " Laws and regulations such as "Regulations on Hygienic Management of School Canteens and Student Group Dining" allow them to truly establish the idea of ????"safety first, prevention first" and make them truly understand the principle of "safety responsibility is more important than Mount Tai". Educate the cooking staff to start from scratch, starting from small things, as small as a vegetable, a grain of rice, or as big as a meal. They should always pay attention to safety, pay attention to safety everywhere, and truly take preventive measures to prevent poisoning accidents. The class teacher is required to use morning meetings, class meetings, blackboard newspapers and other forms to constantly educate students to pay attention to safety, and ask them not to buy unhygienic snacks from small stalls outside the school and develop good hygiene habits. In view of the seasonal characteristics of the epidemic, we should be on high alert and start from small and detailed aspects to carry out epidemic prevention, publicity and education work.

3. Actively implement various special education activities assigned by superiors.

1. Hold a lecture on food hygiene and safety knowledge.

Focusing on the theme of "Guaranteeing Food Safety and Building a Harmonious Campus" and further implementing the spirit of the district Education and Sports Bureau documents, our school held special lectures on food hygiene and safety knowledge to continuously improve the awareness of food safety knowledge among primary and secondary school students. Rate.

2. Each class took a "Health Education" class with food safety as the main content, so that students can further master the knowledge of food hygiene and safety;

3. Hold a food safety theme The class meeting, with the theme of "Food safety concerns you, me and others", took the form of teacher explanations, case analysis, and peer education to exchange and share food safety experiences;

4. Organized a food-focused class meeting The safety-themed "Hygiene and Health" bulletin board introduces knowledge about food safety to students through campus radio, blackboard newspapers and other forms;

5. Hang a picture of "Strengthening School Canteen Food Safety rectification to ensure the healthy growth of young people" slogan.

4. Strengthen the training of food management personnel and practitioners.

Provide training on food hygiene and infectious disease prevention and control to school canteen directors and school canteen employees, with a focus on food purchasing, processing, storage, and disinfection. Organize training for employees to learn laws, regulations and daily behavioral norms on food hygiene, and continuously improve the food hygiene and safety awareness of canteen managers and employees.

5. Pay close attention to the standardized management of student canteens to ensure food hygiene and safety.

1. In terms of raw material quality and rough processing:

(1) Raw materials are purchased from designated long-term supply points by dedicated personnel.

(2) There are special raw material inspectors to check and accept, and unqualified raw materials such as rotten and spoiled materials will not be allowed to enter the school cafeteria.

Summary of school food safety work concise version 2

In order to prevent major food safety accidents in our school, ensure that all teachers and students have a happy and peaceful festival, and maintain the stability of the school, according to the "Huzhu County" New Year's Day, In accordance with the spirit of the Implementation Plan for the Special Improvement of Food Safety During the Spring Festival (Mutual Food Safety Coordination Office [20__] No. 20), our school has carried out this work seriously. The summary is as follows:

1. Strengthen food safety publicity. All faculty and staff were organized to carefully study the "Implementation Plan for Special Food Safety Improvement During the New Year's Day and Spring Festival in Huzhu County" and deeply understood the spirit of the document. Teachers and students were organized to study the "Food Safety Law". Class meetings, safety education classes, team activities, and food safety knowledge were taught to students through lectures, brochures, broadcasts, etc. And combined with the actual situation of the school, an implementation plan for rectification work was formulated.

2. Conscientiously implement the "Food Safety Law" and its implementation regulations, "School Hygiene Work Regulations", "School Canteens and Student Collective Dining Hygiene Management Regulations" and "Interim Regulations on Administrative Liability Investigation for School Food Poisoning Accidents" 》 and other relevant laws and regulations, the school has established a school food safety leadership group headed by the principal, established a food safety responsibility system with the principal as the first responsible person, and is equipped with part-time food safety management personnel.

3. Regularly check the environmental hygiene of the school canteen to keep it clean; establish a regular disinfection system in the canteen, equipped with disinfection cabinets, pesticides, disinfectants, etc. to eliminate vector organisms and other harmful insects and protective measures against breeding conditions; the ventilation and smoke exhaust devices in the canteen were checked to ensure their normal operation.

5. Carefully inspected the purchase, use of food and raw materials, food additives and food-related product inspections in the school canteen, and improved various records; checked the labeling of food and raw materials in stock, and resolutely did not apply more than Shelf life of food and raw materials.

6. Re-examined the qualifications of suppliers of edible oils and fats and bulk food, and checked the certificate and ticket requirements. The canteen has tickets for every purchase.

7. The food is roughly processed thoroughly, raw and cooked are separated, and cross-contamination is resolutely eliminated; meal sharing personnel are required to wear clothes and hats, and they are checked frequently to ensure the neatness of clothes and hats.

8. Establish and strictly implement a system for leaders on duty to taste meals and a system for cooks and students to eat together. It is required that leaders on duty must taste meals before students every day, every meal, and every variety. Cooking is strictly prohibited Members open a small stove. Keep samples of every day, every meal, and every type of meal, and keep food samples for 48 hours.

9. Established an emergency response working system for food safety emergencies, formulated an emergency plan, and established an emergency response team headed by the school principal.

10. Due to limited school conditions, there are no full-time or part-time health teachers. Part 3: Summary of the school’s concentrated special rectification work on food safety during the New Year’s Day and Spring Festival Concise version of the school’s food safety work summary

In order to implement the In the spirit of the document, we will further improve the food hygiene and safety work in the school district. According to the requirements of the notice, the school focused on the theme of the publicity activities, highlighted the key points of the publicity, and carried out food safety publicity week activities in various forms and rich contents in a planned and step-by-step manner. The annual Food Safety Publicity Week activities in the central schools of the school district are summarized as follows:

1. Leaders pay attention to and organize carefully.

Our school leaders attach great importance to this Food Safety Publicity Week activity and have specially set up an event leadership group to be responsible for organizing and guiding the promotion week activities. The specific implementation personnel were clarified and full preparations were made for carrying out this publicity week activity.

2. Formulate plans and clarify tasks.

Focusing on this Food Safety Publicity Week activity, in accordance with the requirements of the activity theme of "Being ethical and law-abiding, improving food safety governance capabilities", the school formulated a Food Safety Publicity Week activity plan, clarified relevant tasks and requirements, and According to the plan, we make full use of various publicity methods, carry out food safety education classes, knowledge lectures and other activities, and carry out all-round and multi-angle publicity in the form of hanging banners, printing and distributing promotional materials, so as to attract the attention of teachers and students, and maximize the Expand the publicity coverage to a greater extent and vigorously create an atmosphere in which everyone cares about and values ??food safety.

3. Highlight key points and standardize work

For this year’s Food Safety Week promotion activities, our school organized a series of activities with the purpose of enhancing the food safety awareness of teachers and students throughout the school and improving The consciousness of "being moral and abiding by the law".

(1) The whole school mobilizes to implement food safety work. We took the opportunity to speak under the national flag on Monday to mobilize the whole school's teachers and students on "Food Safety is Really Important". Let everyone know the importance of "being ethical and abiding by the law", starting from me and everyone around me.

(2) A special lecture on food safety knowledge was held, a food safety knowledge promotion column was set up, and the theme slogan of Food Safety Publicity Month was hung to widely publicize and popularize food safety knowledge to all teachers and students, and enhance Awareness of self-prevention.

(3) Fully rolled out, school food work should not only focus on the points but not the noodles. The work should focus on both points and aspects. Class food safety knowledge competition. Food safety video viewing by grade level. All of this shows the comprehensive rollout of school food safety work and the in-depth education activities.

(4) Comprehensive rectification, on the basis of daily supervision, seize key varieties, key objects, key areas and important periods, carry out in-depth special rectification, and strive to solve outstanding problems. Special food safety inspections have been carried out, especially at stalls and vendors around the school. In response to the staged problems that have emerged in the market, special rectifications have effectively standardized the order of the school's food safety field, further improving the level of food safety work in our school.

In short, in this Food Safety Publicity Week activity, food safety knowledge has been widely popularized among teachers and students in the school, and the effect is significant. But at the same time, we are also clearly aware of the importance and long-term nature of food safety education. In the future, our school will continue to pay close attention to food hygiene and safety work to ensure that no food hygiene and safety incidents occur in the Yandian School District Central School. Summary of school food safety work concise version 4

In order to effectively strengthen the food safety supervision in school cafeterias and ensure the hygiene and safety of catering for teachers and students in schools, in accordance with the requirements of the "Notice" of the County Education Bureau, schools in the entire town This plan is specially formulated for the special rectification of food safety in canteens (including daycare institutions).

1. Objectives of rectification

Adhere to the principles of overall planning, scientific arrangement, highlighting key points, and comprehensive management, and consolidate the results of food safety rectification in catering services by deepening food safety rectification in school cafeterias. Further enhance food safety awareness in school cafeterias, implement food safety management responsibilities, prevent and control food poisoning incidents, promote standardized management of school cafeterias, and maintain catering hygiene and safety for teachers and students at school.

2. Remediation tasks

(1) Strictly investigate whether the school canteen has established a food safety responsibility system. Carefully check whether the school has incorporated canteen food safety work into the school's daily management, and whether there are management regulations and requirements for the canteen.

(2) Strictly check whether you have a "Catering Service License". School canteens that do not have facilities and equipment, have an incomplete food safety management system, do not have food safety management personnel in place, and do not meet the corresponding conditions shall be ordered to handle the matter in a timely manner.

(3) Strictly check whether the environment is clean and tidy. Carefully check whether the school cafeteria environment is regularly cleaned and maintained in good condition; whether there are protective measures to eliminate rats, cockroaches, flies and other harmful insects and breeding conditions; whether there are adequate ventilation and smoke exhaust devices.

(4) Strictly check whether the health certificates of employees are valid. Carefully check whether there are employee health management systems and measures; whether employees have health certificates; whether the health certificates are valid; and whether employee health files have been established.

(5) Strictly check whether the system for requesting certificates and tickets is implemented. Carefully check whether the food and raw materials, food additives and food-related products purchased by the school canteen are accepted, whether there is a purchase ledger, whether the food in stock is within the shelf life, and whether the storage of raw materials meets management requirements. Focus on checking whether food and raw materials, food additives and food-related products are prohibited from use by the state or have unknown sources, and strictly check the purchase channels and certificate and invoice requests for edible oils, bulk foods, and edible salt.

(6) Strictly check whether cleaning and disinfection are in place. Carefully check whether the school canteen is equipped with effective disinfection facilities; whether the disinfection pool is mixed with other pools; whether the disinfection personnel have basic knowledge; whether the disinfection of tableware meets relevant requirements.

(7) Strictly check whether the processing management system is implemented. Carefully check whether the raw materials are thoroughly cleaned, whether the rough processing meets the requirements, whether raw and cooked are separated, and whether there is cross-contamination; whether the green beans, soy milk, etc. are cooked thoroughly, whether there are illegal production and sales of cold meat and cold dishes; whether the cold dish room has air disinfection and dedicated Refrigeration facilities, whether operators wear masks. Strictly check whether the sample is retained according to regulations, whether there is sample retention equipment, and whether the sample retention equipment is operating normally.

3. Time arrangement

This special rectification will be from September to October 20__. The specific time arrangement is as follows:

(1) Self-examination stage (Before September 15)

Each school is required to conduct self-examination in accordance with the requirements of the rectification plan, including school food safety management, catering service license, environmental sanitation, health certificate, certificate and ticket management, and processing and production management.

Conduct self-examination in seven aspects including system, cleaning and disinfection, find out the outstanding problems and weak links in depth, and make serious rectifications.

(2) Rectification stage (before September 30)

The Government Affairs Office will inspect and provide guidance to the school’s teacher stove, student stove and two kindergartens, supervise the rectification of outstanding problems, and implement the rectification measure.

(3) Inspection stage (before October 30)

Review the implementation of rectification measures for teachers’ kitchens and student kitchens, kindergarten canteens in each school, evaluate the progress of the rectification work, and pay attention to Effective.

4. Work Requirements

(1) Effectively strengthen organizational leadership. All schools and kindergartens should organically combine centralized rectification with daily supervision, canteen self-discipline with strengthened supervision, comprehensive promotion with key breakthroughs, carry out publicity and education throughout, improve systems throughout, implement responsibilities throughout, and inspect and guide throughout to ensure that school canteens Food safety rectification has been solidly advanced. In line with the requirements for comprehensive management of campus safety, we must actively promote schools and kindergartens to increase investment in canteen food safety work, improve the level of various software and hardware, insist on treating both the symptoms and root causes, and focus on the root cause to ensure that the improvement is effective.

(2) Carry out in-depth education and training. Organize and study the "Food Safety Law" and its implementation regulations, "Measures for the Administration of Catering Service Licensing" and "Measures for the Supervision and Management of Food Safety in Catering Services" as well as the school canteen food safety management system, constantly improve the awareness of food safety responsibilities and the rule of law, and urge schools to effectively Take the responsibility of being the first person responsible for catering services, establish and improve various management systems, and ensure that there are no blind spots or dead ends in all work.

(3) Carry out comprehensive investigations carefully. The school formulates an emergency plan for food safety accidents, conducts emergency drills, unblocks information channels, improves prevention and control levels and response capabilities, enhances food safety awareness, promptly plugs management loopholes, and realizes standardized management of school cafeterias.

20__

Concise version of the school food safety work summary on September 15th of the Beigao Central School Year 5

Our school attaches great importance to food safety and public safety** *Hygiene work, in order to strengthen school food safety and public health supervision, according to the spirit of the Education Bureau documents, the principal personally assigned this work to strengthen the sense of responsibility and implement the accountability mechanism. Our main methods are:

1. Strict management and joint management.

1. Establish and improve the school food, health and safety work system. The school has formulated various related systems and work responsibilities based on the requirements of safety work and combined with the actual situation of our school. Make school food safety and public health work have laws and regulations to follow, with clear tasks and specific responsibilities.

2. The school’s food safety and public health work management organization is sound. The school has established a safety management leading group and implemented a target responsibility system. The principal is responsible for the specific work and relevant personnel cooperate. The school has formulated relevant systems and responsibilities. School food hygiene and safety responsibility letters have been signed at all levels. There are regular inspections and records.

3. Strengthen school food safety and public health and safety education. The school includes health education and food hygiene and safety education in daily teaching content, so that there are teaching plans, teaching materials, and lesson plans; it strengthens students' food safety and public hygiene knowledge education, and enhances students' hygiene and safety awareness and self-protection awareness. Gradually cultivate students to develop good personal hygiene habits.

4. Actively cooperate with relevant departments to resolutely ban the small stalls at the school gate and illegally operating small stalls without health licenses or business licenses. At the same time, educate the majority of students not to eat snacks, not to eat "three-no" food, and to develop good food hygiene habits.

2. Extensively carry out a patriotic health campaign for all employees

The school puts the health and safety of school public health and safety as the top priority in school work. At the beginning of the school year, we carried out extensive sanitation cleaning focusing on environmental sanitation, cleaning up dead spots, popularizing knowledge on preventing respiratory infectious diseases and dietary hygiene, focusing on corridors, playgrounds, classrooms and other crowded places, as well as drinking water sources for teachers and students. Public health and safety work on campus and surrounding areas. In normal times, hygiene inspection has become the first thing that leaders do after arriving at school, and cleaning the surrounding environment has become the first thing that students and teachers do after arriving and leaving school.

3. Increase publicity and carry out four-one activities.

1. Provide a slogan for action. The school put forward the action slogan of developing good food hygiene habits and not eating or buying "three-no" products. It was printed as a banner and hung in a prominent location on the campus. So that every teacher and student can attach great importance to this work.

2. Do a radio promotion. The school educates students on food, public health and safety.

3. Hold a flag-raising ceremony.

4. Hold a theme class meeting. Each class held different forms of class meetings based on the content of the flag-raising ceremony and the actual situation, at which students spoke freely and achieved good results.

4. Pay attention to the cultivation of students' daily behavioral habits

1. Increase publicity and teachers will use every opportunity to educate.

2. Educate students to develop the good habit of washing hands before meals and after using the toilet. And a designated person is responsible for checking students' hand washing status.

3. Be able to consciously resist the temptation of snacks and avoid eating the three no foods.

4. Implement a responsibility system for school environmental sanitation and conduct daily inspections and supervision to ensure the safety and stability of the teaching environment.

5. Carry out in-depth health and safety education for all employees, persist in correcting bad hygiene habits, and comprehensively improve self-prevention awareness and safety protection capabilities

At the beginning of the school year, the school concentrated its efforts on in-depth Carry out publicity and education on health science knowledge focusing on the prevention of respiratory infectious diseases, and correctly guide teachers and students to treat the prevention and treatment of "hand, foot and mouth disease", "chickenpox" and "bird flu" scientifically and rationally. Educate students, especially students from other places, to maintain good personal hygiene and avoid contact with sick poultry, dead poultry, diseased animals, dead animals, etc. in epidemic areas to prevent infection with avian influenza. Effectively strengthen the management of drinking water and food hygiene. Combined with the actual situation of rural schools, we must also strengthen publicity and education on the prevention and control of other common and mass infectious diseases, and effectively improve the self-protection awareness and ability of teachers and students.

6. The school actively cooperates with the health department

Seriously perform its duties and conduct a census of all children of appropriate age for vaccination at the beginning of school to prevent the missed vaccinations in the statutory vaccination items. For school-age children, schools must try to persuade them to go to the local health department for vaccination. For impoverished children who have missed vaccinations, schools are obliged to try to help them solve the vaccination problem.

7. Continuously improve the work plan to ensure its operability and effectiveness, and actively implement various prevention and control measures.

In the future, we will continue to combine the actual conditions of the school, conscientiously implement the health work spirit of the Education Bureau, and solidly implement the "School Health Work Regulations" and the "Food Hygiene Law of the People's Republic of China" so that School food safety and public health and safety work have reached a new level. Summary of school food safety work, concise version 6

1. Guiding ideology

Further implement the principal responsibility system for food safety in school cafeterias, urge school cafeterias to improve the system, and improve food safety assurance capabilities; adhere to Focus on prevention, increase supervision, and make every effort to prevent and control mass food safety accidents in school canteens; improve emergency response capabilities to ensure that once a food safety incident occurs in school canteens, they are handled promptly and effectively.

2. Main tasks

(1) Further increase the daily supervision of school cafeterias.

Supervise school cafeterias to improve their food safety management systems, strictly control key links such as raw material procurement, certificate and ticket requesting, cleaning and disinfection, personnel management, food processing, and food sample retention, and promptly investigate potential risks. Achieve full coverage of school canteen supervision and inspection. For school canteens that have experienced food poisoning, received administrative penalties, found unqualified samples during supervision and random inspections, and have lower quantitative grading levels, the frequency of inspections must be increased, and those who have violated laws and regulations must Yes, they must be investigated and dealt with in accordance with the law.

(2) Carry out food safety inspections during key periods. Before the start of the new semesters in spring and autumn, school cafeterias are required to conduct self-examination and self-correction in accordance with the requirements of the "Notice on Issuing the Operational Guidelines for Food Safety Management in School Canteens in Jiangsu Province". After the start of the school year, special inspections of food safety in primary and secondary schools and kindergartens in the county will be organized. The inspection content should cover the implementation of the system, facility layout, environmental sanitation, process control, ledger information, emergency response, etc., and check whether the food warehouses are cleaned up in time after the holidays, Key inspections will be conducted on whether tableware has been re-cleaned and disinfected, and whether new staff have obtained valid health certificates. At the same time, it is necessary to supervise and inspect the implementation of centralized bidding and procurement of bulk foods such as rice, noodles, meat, and oil, and routine testing of pesticide residues in vegetables in various schools. In response to the inspection situation, supervise and supervise the rectification in place, and report the inspection situation within three weeks after the start of school.

(3) Continue to promote quantitative and hierarchical management of school canteens. On the basis of the comprehensive implementation of quantitative and graded management, schools are urged to increase investment, upgrade, strengthen management and other measures to increase the proportion of "A" grades in the quantitative grading of food safety in school cafeterias and completely eliminate "C" grades. Promote school canteens to carry out "transparent kitchen" and "shuang kitchen bright stove" construction activities, and gradually improve and implement the "four transparency" systems of transparent raw material procurement, transparent personnel management, transparent processing, and transparent disinfection of tableware. Encourage school canteens to adopt advanced management models such as 5S and 6T to improve the quality of employees and improve food safety management levels.

(4) Carry out on-site supervision of food safety during the high school and college entrance examinations. Before the high school and college entrance examinations, the school cafeterias, candidates' boarding and lodging sites and other catering units at the high school and college entrance examination sites should be inspected one by one to implement safeguard measures. The recipes for the high school and college entrance examinations should be strictly reviewed; during the examination, inspections should be intensified and full on-site supervision should be implemented. , to effectively prevent the occurrence of various food safety incidents during the high school and college entrance examinations.

(5) Strengthen the management of small dining tables for off-campus students. Comprehensively investigate the "student dining tables" that provide meals for primary and secondary school students outside the school, implement a filing and publicity system, sign a food safety commitment letter with the owners, guide students in need to eat at regular "small dining tables" that have been registered and publicized, and strictly investigate and punish illegal activities in accordance with the law. Off-campus student dining tables with permission or registration.

(6) Strengthen the supervision and management of catering units around campus. Carry out an investigation of potential food safety risks in catering units within 200 meters around the campus, urge the upgrading of licensed business units, rectify unlicensed ones to meet standards, or ban them in accordance with the law, unify the logos of catering service units around the campus, and gradually standardize their food business practices.

(7) Actively carry out emergency response work. It is necessary to establish and improve the emergency response system for food safety in school cafeterias, improve emergency plans, standardize emergency procedures, and strengthen emergency drills. Increase risk warnings and consumption reminders for high-risk periods and high-risk varieties, and make every effort to prevent and control food safety accidents such as food poisoning. Once a food poisoning accident occurs, respond quickly and handle it scientifically.

(8) Strengthen education and training. Strengthen business training for school cafeteria leaders, food safety managers and employees to enhance their sense of responsibility and standardize daily behaviors. Through various methods such as holding school cafeteria open days and bringing food safety knowledge to campus, we vigorously promote food safety knowledge and improve the food safety awareness and self-protection capabilities of teachers and students in schools.

3. Work Requirements

(1) Strengthen organizational leadership. Always put food safety in school canteens as top priority, further enhance awareness of responsibility, effectively strengthen organizational leadership, and ensure that all work on food safety supervision in school canteens is implemented.

(2) Implementation of strict responsibilities. Earnestly implement supervision responsibilities to prevent gaps in school canteen supervision during the period of institutional reform and functional adjustment. If work measures are ineffective and responsibilities are not fulfilled in place, they will be notified and criticized. If serious consequences are caused, they will be severely dealt with in accordance with laws and regulations.

(3) Strict supervision and inspection. Strengthen communication with the education department and strive to form a regulatory synergy.

Joint supervision and inspections are carried out through various forms such as overt and covert visits and surprise inspections to ensure that all measures are implemented. Summary of school food safety work concise version 7

In order to conscientiously implement and timely do a good job in school food hygiene and safety prevention and control work, ensure the physical and mental health of teachers and students, and maintain normal education and teaching order, our school is based on the city's "About Seriousness" Implementing the spirit of the "Important Notice on Timely Doing a Good Job in Food Hygiene Safety and Infectious Disease Prevention and Control in Schools", various tasks have been carried out in a normal and orderly manner. The report is now as follows:

1. Unify thinking, raise awareness, and effectively understand and do The Importance of Food Hygiene and Safety in a Good School

After receiving the document, our school held a team meeting presided over by the principal, requiring that on the one hand, the spirit of the document be conveyed to every faculty member, and that all faculty and staff Starting from safeguarding the fundamental interests of teachers and students and stabilizing the overall situation of the school, we fully understand and attach importance to school food hygiene and safety and the prevention and control of infectious diseases in autumn. On the other hand, based on the actual situation and the work of creating a sanitary city, we will implement specific measures and implement responsibility, strengthen supervision and rectification, and carry out prevention and control work in a timely manner.

2. Strengthen leadership, implement responsibilities, and do a good job in school food hygiene and safety prevention and control

At the team meeting, it is clear that the principal is the first responsible person, and the principal in charge is the specific person in charge. Class teachers and support staff must cooperate seriously and actively do specific work.

3. Take measures to strengthen prevention and strive to prevent the occurrence of food poisoning accidents and the spread of infectious diseases

Our school strictly follows the "Regulations on Hygienic Management of School Canteens and Student Collective Dining" and According to the requirements of the Municipal Health Bureau's "Emergency Notice on Strengthening the Prevention and Control of Infectious Diseases in Schools", specific preventive measures should be taken based on the actual situation of the school to effectively protect the physical and mental health of teachers and students.

1. Do a good job in publicity. A publicity school magazine has been published. On __ month __, health manager Zhao Yingwei held a lecture on "infectious disease prevention and control and other health knowledge."

2. Strengthen the good relationship between teachers and students Develop and supervise hygiene habits. It is required to maintain ventilation in classrooms, teachers’ offices, and canteens, and vigorously increase outdoor activities for teachers and students. Teachers and students are required to pay attention to hygiene, wash hands frequently, and avoid going to crowded places as much as possible. /p>

3. Strengthen disinfection measures. Cooking utensils and tableware in the canteen are disinfected every day; after school, disinfectant liquid is mopped on the floors of classrooms and other places where students gather, and used on door handles, desks, chairs, guardrails and other easily accessible places. Wipe with disinfectant.

4. When students put their lunch boxes in the rice steamer, the rice steamer teacher is responsible for supervising them to prevent outsiders from entering and causing food safety accidents. Be sure to lock the cafeteria door.

We will vigorously improve the overall environment of our school to ensure that there are no blind spots. We will strengthen the school's sanitation work and list this work as a key task in the near future. Measures should be taken to achieve results, and the alarm bell should always be sounded. Safety should be the first priority and prevention should be given priority.