Emergency plan for school cafeterias for epidemic prevention and control

Epidemic Prevention and Control School Canteen Emergency Plan 1

In order to strengthen the management of dining in school canteens during the epidemic, reduce the risk of cross-infection, and strengthen the management of the dining environment and services in the canteen, this document is specially formulated system.

1. The dining hall implements a time-sharing and peak-staggering system to regulate meal times and extend meal times (including breakfast, lunch, and dinner). In principle, set meals (box lunches) are mainly used and distributed system.

2. During the epidemic, the off-peak dining system will be strictly implemented, and the logistics management center and secondary colleges will be responsible for the supervision and management of meal times for teachers and students.

Third, it is necessary to strengthen the supervision of canteens to ensure that meals are served on time and in sufficient quantities to ensure the quality of the meals.

4. When serving meals in the canteen, all items used in the public area and personal self-service staple food will be cancelled, and will be provided by dedicated personnel in the canteen (including the distribution of dinner plates or disposable lunch boxes, making porridge, and seasoning) products, etc.).

5. When serving meals in the canteen, the original recycling of chopsticks will be cancelled (use disposable chopsticks).

6. Diners should go to the restaurant to eat according to the designated time and cooperate with the canteen staff to conduct body temperature tests before eating. After the test, they will line up to eat in accordance with the epidemic prevention distance requirements. It is strictly prohibited to jump in the queue.

7. Diners should sit down to eat in order (guided by a dedicated person and eat in order by table number), facing east, and can only take off their masks at the last moment when they sit down to eat. They must wear masks the rest of the time. When dining, there are two people per table. It is prohibited for more than two people to travel together or gather together to chat.

8. Outside the stall, the canteen cooperative merchants will assign dedicated personnel to supervise the queuing order and the number of diners, and internally, the on-duty personnel of the logistics and catering department will manage and supervise the stalls.

9. Diners with fever, cold, cough symptoms, or respiratory infections should not enter the canteen. They can entrust the canteen or others to deliver food.

10. The dining and dining areas in the canteen should be disinfected regularly after each meal; teachers and students should eat in a civilized manner so that there are no leftovers or dishes. After meals, strict classification management of food waste is required to prevent food waste from polluting the environment and spreading diseases.

11. For departments, personnel and merchants that fail to implement the off-peak dining system, the school will hold key managers accountable. Emergency plan for epidemic prevention and control in school cafeterias 2

In order to effectively prevent and control the new coronavirus infection pneumonia epidemic, strengthen the prevention and control management of school cafeterias, meet the dining needs of teachers and students, and protect the lives and health of teachers and students. Safety, specially formulated this plan.

1. Restaurant ventilation measures The restaurant is a densely populated area, so air circulation should be strengthened to maximize the introduction of fresh outdoor air.

1. Reasonably open some of the exterior windows so that the restaurant has a good natural ventilation effect and enhance indoor and outdoor air circulation;

2. Stairwells or enclosed areas (non-ventilated areas without exterior windows) ), fire smoke exhaust equipment should be turned on regularly (return to the normal state of the fire system after use) to ensure air circulation in each area.

3. Specific ventilation measures for the restaurant:

3.1 All windows in the dining area are opened and closed after closing every day;

3.2 The kitchen area is based on the actual conditions of each storage room According to the demand, implement window switches;

3.3 The ventilation time is: 6:00, 12:30, and 17:00, and the opening time of each stage is 15-25 minutes.

2. Restaurant disinfection measures 1. Commonly used disinfectants for new coronavirus disinfection:

Chlorination disinfection: 84 disinfectant, hydrogen peroxide, etc.;

High concentration Alcohol: 75% alcohol (flammable, small-scale use).

2. Disinfection method:

Spray type: Use a sprayer to spray disinfectant for surface disinfection, which is suitable for rapid and effective disinfection of large areas.

Wipe and mop type: Use a cloth or other wipes soaked in disinfectant solution to wipe the surface of the object for disinfection. It is suitable for disinfecting small areas and object surfaces.

3. Specific disinfection work implementation table, location, disinfection agent, disinfection frequency, disinfection method, dining area, entrances and exits, aisles, elevators, toilets, etc. 84 disinfectant, alcohol three times a day (concentrated disinfection after meals) spray and mop method 84 disinfectant in the operation room and rough processing room twice a day (before breakfast and after school), wipe and mop the storage room once a day (after school), restaurant doors and windows three times a day (before each meal), and trash cans twice a day (before and after work). Spray other areas no less than once a day

4. The restaurant shall set up dedicated personnel to implement disinfection management and keep relevant disinfection records.

5. Other disinfection management: implemented in accordance with national food safety laws and regulations.

3. Dining safeguard measures for teachers and students In order to block the transmission of the "epidemic", and based on the actual situation of the school, teachers and students have implemented a "staggered dining system" and a "dispersed dining system", and at the same time, the dining seats in the restaurant Carry out "renovations" and add an "outdoor dining area" to ensure the safety of teachers and students.

1. "Renovation" of internal seats:

1.1 The dining seats in the restaurant are double-sided tables for six people. In order to ensure the safety of teachers and students when dining, middle partition measures are implemented for the restaurant seats (using fresh-keeping The membrane is used as a middle vertical partition);

1.2 Teachers and students are seated "cross-wise" when dining, with a distance of 1 meter between each person (see diagram for details);

1.3 After modification, The restaurant on the second floor can accommodate about 300 students at one time, and the third floor can accommodate 300 students at one time;

1.4 Restaurant seating modification and seating diagram:

2. Adding temporary outdoor facilities Dining area:

2.1 Additional location: the west floor of the restaurant (about 1,600 square meters);

2.2 Dining seats: single desks can be used, which can accommodate about 240 seats (can Derived to the central square of the school to increase dining seats);

2.3 Position arrangement: Keep the distance around each table and chair at more than 1M.

3. Staggered dining time system:

3.1 The restaurant prepares meals in advance according to the school’s meal times to ensure normal meals;

3.2 Staggered dining time is : The original meal time is 30 minutes earlier and postponed 1 hour (tentatively) to ensure that teachers and students have enough time to eat;

3.3 According to the renovation of the restaurant and the addition of an outdoor temporary dining area, every time teachers and students have a meal The total capacity is about 900 people, and the total number of students is 3,700. Dining needs to be divided into 4 batches; the total number of students per batch needs to be divided into batches. The total meal time for each batch is (approximately) 37009004 times 40 minutes 2.5 hours 4. Dispersed dining System:

4.1 While eating in batches, students should be divided into floors, and the number of students on each floor in each batch of students should be stipulated to ensure that meals are picked up quickly and that subsequent students have sufficient dining time.

4.2 The outdoor dining area implements a "regulation/rotation system". Each batch of meals is stipulated and rotated to eat outdoors every day. At the same time, each class teacher will implement on-site supervision to ensure the dining order.

4.3 Increase the number of outdoor "disabled collection tables" and service personnel. After students have finished eating, clean the table with rags containing disinfectant in time to ensure the safety of the next batch of students.

(4) Mandatory requirements for dining procedures for teachers and students:

All dining teachers and students entering the restaurant must wear masks at all times when not dining (formal dining);

Persons without masks are prohibited from entering the restaurant to dine;

When taking meals, teachers and students should take the initiative to swipe their cards and strictly maintain distance and contact with others.

(1) Entering the restaurant:

All diners wear masks and enter the restaurant from the southwest staircase of the restaurant. Entry by elevator and other passages is strictly prohibited.

(2) Washing hands:

All diners must go to the hand washing area to wash their hands scientifically (six-step hand washing method).

(3) Picking up meals:

During the process of picking up meals, no crowding or casual conversation is allowed. Good order in the restaurant should be maintained. When queuing, there should be no less than 50cm between people. distance.

(4) Seating:

"Cross" seating is implemented in accordance with regulations. Seats and meals are not allowed to face each other, and it is prohibited to sit and eat in locations with prohibited seating signs.

(5) Dining:

Take off the mask when dining, and do not talk. After finishing the meal, clean the table in time and wear the mask.

(6) After leaving the restaurant, you should wash your hands in a timely and scientific manner, and leave the restaurant immediately through the northwest or north door of the restaurant. You are not allowed to stay in the restaurant. School Canteen Emergency Plan for Epidemic Prevention and Control 3

In order to effectively prevent and control the epidemic and ensure a smooth and orderly start of the spring semester, this work system is specially formulated in accordance with the requirements of superiors on the prevention and control of the new coronavirus epidemic.

1. Health screening and management of employees

(1) Strictly manage the health of employees, implement the health examination system and morning and afternoon examination systems for employees, and strengthen the body temperature of employees Monitor and prevent sick and infected people from going to work.

(2) Provide food safety and epidemic prevention knowledge training for employees, and organize assessments.

(3) Carry out cleaning and disinfection of the canteen and employee dormitories.

(4) Ensure that employees have masks, work clothes, gloves and other personal protective equipment.

(5) Strengthen health monitoring, hand washing and disinfection of delivery personnel, and cleaning and disinfection of delivery facilities. Delivery personnel should wear masks and gloves that meet the requirements when delivering goods.

2. Raw material control and processing

(1) Sign an agreement with a legally qualified supplier to clarify the responsibilities and obligations of both parties.

(2) Formulate a raw material procurement control list. Except for raw materials that are originally prohibited, do not purchase poultry, livestock or seafood from unknown sources. It is strictly prohibited to purchase edible wild animals, and it is strictly prohibited to raise and slaughter them in school cafeterias and kitchens. Livestock.

(3) Improve the raw material acceptance process, strictly control food and raw material purchase channels, and do a good job in obtaining certificates and invoices, receiving inspections, ledger registration, and storage as required.

(4) Raw material transport vehicles should have relevant temperature, humidity and separation functions, and vehicles and transport containers should be cleaned and disinfected regularly.

(5) Prepare relevant storage containers and facilities and ensure normal operation. Purchase some vegetable basket frames to prevent external packaging from entering the kitchen; prepare storage racks with screens to avoid contamination of semi-finished products.

(6) Strictly control the food processing and production process, use tools and containers separately, cook thoroughly, and have temperature control and protective measures in place for food delivery.

3. Cleaning and disinfection of facilities and equipment and environmental cleaning

(1) Organize a general cleaning and thorough disinfection before the start of school. After school starts, strengthen daily preventive disinfection and establish a ledger.

(2) Prepare alcohol, 84 disinfectant, hand sanitizer, etc. to ensure sufficient quantities of disinfection equipment and cleaning equipment.

(3) Strictly clean the on-campus catering service venues, clean and disinfect tools, containers, and tableware as required, and keep them in place.

(4) Do a good job in pest control.

IV. Water supply management

(1) Clean and disinfect water supply facilities (self-prepared water sources, secondary water supply facilities, canteen reservoirs, drinking fountains, etc.).

(2) The drinking water provided by students through self-provided water sources and secondary water supply facilities must be tested and qualified before use.

5. Separate meals

It is recommended to choose the following four ways of serving meals:

(1) Eat in the canteen at different times in batches, try to only sit at one table 1 person, do not sit or talk, strictly control the number of people dining at the same time;

(2) Pack the meals into lunch boxes and send someone to take them to the classroom or office for meals;

( 3) Distribute the meals to the classroom for dining;

(4) Change the canteen supply to collective dining, and the distribution unit will distribute the meals to classrooms and offices. Group meals are not allowed at school meetings or events. School cafeteria emergency plan for epidemic prevention and control 4

1. Establish a canteen epidemic prevention and control command group:

Team leader: xx

Deputy team leader: xx

Member: xx

2. Requirements for carrying out prevention and joint prevention and control work

(1) Daily management

Strengthen employees’ awareness of self-prevention and control .

1. Canteen staff from outside Hunan Province must stay in Yueyang 14 days in advance and undergo 14 days of home or accommodation quarantine! They are not allowed to go out during the quarantine period

2. Yueyang City ( For example, staff outside Yueyang County, Xiangyin County) must arrive in Yueyang 14 days in advance for accommodation and undergo 14 days of home quarantine! They are not allowed to go out during the quarantine period!

3. Each stall will conduct quarantine on its own employees. For investigation work, the health status of each employee must be reported in the WeChat group every day.

4. People from other provinces and outside Yueyang City must check in in the WeChat group after arriving in Yueyang, report the situation if there is any situation, and report safety if there is no situation.

5. The school will organize a disinfection work before the start of the school year. All personnel at each stall must be present to participate. Those who are not present will not be allowed to open for business.

6. Train all returning employees on epidemic prevention and control knowledge and on-the-job prevention and control requirements, so that employees can master epidemic prevention and control knowledge and self-protection skills on their way back to school before returning to work.

Return to school and return to work plans and plans. We will take measures to respond to employees' return to school and work, emergency response plans for emergencies, and an approval and reporting system, and strictly implement the main responsibilities to ensure that off-campus employees return to work safely and smoothly. At the same time, a plan for staggered dining times for teachers and students is formulated. All personnel on duty will be screened and managed in accordance with relevant requirements for epidemic prevention. Training on epidemic prevention knowledge will be strengthened for employees. Personnel with abnormal symptoms such as colds, fevers, and coughs will not be allowed to work; these will be reported to the school daily for filing. Determine people, places, times and posts every day. Measure the body temperature of all people entering the restaurant, carry out epidemic investigation, register and publish the "Temperature and Health Status Form" of all on-duty personnel at the sales window every day, so that teachers and students can eat with more confidence and safety.

Dining requirements. Strictly implement the "college entrance examination style" dining requirements, rearrange dining tables and chairs, set up a 1-meter queuing line on the ground, and have a spacing of no less than 2 meters between dining areas. Do not whisper to each other during the meal to avoid cross infection.

Emergency dining. If the kitchen staff cannot work due to isolation and observation, resulting in a serious shortage of staff in the cafeteria, we can reduce flavor production and increase the supply of basic meals for everyone in a large proportion. Student volunteers who meet health requirements can be recruited simultaneously to package and deliver meals. be resolved.

Continuous management in the later stages of the epidemic. After the epidemic is lifted, prevention and control work cannot be taken lightly. Canteens should still strictly implement prevention and control standards and working procedures for a period of time. Only after the epidemic is completely controlled can canteen operations return to normal conditions.

(2) Cooking and sales management:

Cooking management. When cooking food, cook it thoroughly and ensure that the core temperature of the food should reach above 70 degrees Celsius.

Raw and cold food are strictly prohibited. During the epidemic period, the production and sale of raw and cold meat, cold meat, cold dishes, cold noodles, and decorated cakes are strictly prohibited.

Separate raw and cooked foods. Strictly separate raw and cooked food to prevent cross-contamination of food.

Strengthen food protection. Food sales areas should have facilities to prevent contamination by droplets (caused by talking saliva, coughing, sneezing), dust, mosquitoes and flies, etc. Food for sale must not be exposed without protection. Suspend open dining modes such as buffets to reduce the risk of droplet transmission.

Public tableware protection. Public tableware (which should be strictly disinfected and cleaned before use), free soup and porridge, and free condiments should be taken to prevent contamination by droplets, dust, mosquitoes, flies, etc. Encourage to bring your own tableware and clean and disinfect them in time.

Sales management. Kitchen management personnel must use sterilized special tools and wear masks and gloves when selling food. They should use less verbal communication during sales and keep a safe distance of more than 1 meter from service customers.

Work clothes requirements. The work clothes of food sellers should be changed every day, washed and disinfected at high temperatures.

Disposable tableware management. Disposable tableware must not be reused.

(3) Kitchen management:

The kitchen is fully closed and managed. The back kitchen of the canteen strictly implements fully closed management (the access control system is improved). Non-canteen personnel are not allowed to enter the back kitchen. When relevant personnel of the food management department need to enter the back kitchen for work, they must have their body temperature checked, wear masks, and work clothes, and do the following: Good record. A real-name morning check-up system is strictly implemented, and it is recommended to check body temperature once in the morning and afternoon every day.

Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and mobile phones must be disinfected before entering the kitchen.

Ventilation management.

The back kitchen should regularly open windows for ventilation and turn on the oil fume extraction and purification system to maintain air circulation.

Intelligent supervision. Give full play to the supervisory role of the electronic monitoring and intelligent management system in standardizing the operations of cooking staff to prevent and control the epidemic, and promptly supervise and make rectifications in place.

(4) Restaurant management

Ventilation management. Keep canteen dining areas well ventilated by regularly opening windows or running fresh air systems.

Introduction to restaurant management. There is a security officer wearing a sign on duty at the entrance of the restaurant. Diners should show their ID (dining outside the school is prohibited), wear a mask, and pass a temperature test (temperature 10cm above the wrist) before entering the restaurant.

Standardize dining procedures. Diners must wear masks when picking up tableware and buying food at the food window (including self-selected meals and buffets). They should only take off their masks at the last moment when sitting down to eat. Avoid face-to-face dining and group dining. Do not communicate or talk during meals to stay safe. Distance between meals to avoid cross-infection. At the same time, we adopt forms such as batches and time periods to avoid peak times and eat at staggered times to reduce the risk of cross-infection.

Packaged dining method. In order to reduce the number of teachers and students dining in the restaurant and reduce the density of people in dining places, the supply of set lunches can be increased and packed and taken back for individual meals to prevent and minimize cross-contamination.

Disposal of personal secretions. When sneezing and coughing, you should use tissues to cover the package and do not spit. Wrap oral and nasal secretions in tissues (including discarded masks) and seal them in a sealed bag and discard them in a covered trash can.

The restaurant is cleaned and disinfected. Clean, disinfect, and ventilate the restaurant before starting a meal. Clean the table and ground waste in a timely manner and clean the table during the meal. After the meal, collect and clean up the free soup, porridge, and public condiments, clean up the restaurant, and disinfect the environment. , do a good job in cleaning, disinfection, positioning and storage of sanitary utensils.

Food waste disposal. Food waste is stored at designated locations and is removed and transported daily by a professional sanitation company. The storage area is cleaned and thoroughly disinfected every day to eliminate sources of virus infection.

(5) Cleaning and disinfection management

Disinfection of public tableware. Public tableware is cleaned and disinfected in a standardized manner covering every meal. It is cleaned according to standard requirements and undergoes sampling inspection at every meal to ensure that it passes the test.

High temperature sterilization of tableware. Tableware is sterilized using high-temperature heat methods.

Food cleaning and storage. Strict decontamination and hygienic storage of food raw materials and processed semi-finished products.

Disinfection of recycled tableware. Clean and disinfect kitchen tableware and utensils after each meal, and adhere to high-temperature disinfection to inactivate viruses.

Environmental management. The environment inside and outside the canteen, as well as tables and chairs, will be fully disinfected every day, leaving no dead space. Clean, disinfect, and ventilate the canteen and the surrounding environment every day. The canteen and kitchen areas must be disinfected no less than twice a day. Tableware and kitchen utensils must be cleaned and disinfected as required, and stored in closed facilities for cleaning to ensure The restaurant is hygienic and safe.

Tableware storage. After the tableware is sterilized, it should be placed in a virus-free area and space or stored in a tableware sterilization facility.

(6) Procurement management:

The production and sale of wild animals and products is prohibited. It is strictly prohibited to purchase, store, process, cook, and sell wild animals and their meat and egg products, and ensure the normal supply of food ingredients, without increasing prices, and ensuring quality and safety.

Strictly monitor the source of food ingredients. Strengthen the supervision of the source and certification of food procurement channels, focusing on supervising the procurement of special or sporadic food ingredients for various flavor stalls introduced in social catering; ensure that the sources of food ingredients are clear, and the supplier’s business license, food business license, product certificate, animal Product quarantine certificate and other documents are complete.

Handover the control of goods during procurement. Supplier delivery persons are required to check their body temperature every day and report it to the unit. Suppliers, buyers and receivers are required to wear masks during procurement, transportation and acceptance work, and maintain a safe distance of more than 1 meter between each other; When purchasing fresh meat and poultry ingredients, you should wear disposable rubber gloves to avoid direct contact with such ingredients, and wash your hands before and after inspecting ingredients and other items.

Control of food delivery vehicles. Keep food procurement vehicles and delivery vehicles clean and hygienic, and use dedicated vehicles. Special refrigerated trucks such as clean vegetables and semi-finished products need to be delivered in special refrigerated trucks. Cleaning and disinfection should be carried out before each food transportation.

Sampling testing.

Take measures to take samples of food materials that are prone to carrying pathogenic bacteria or are prone to spoilage and send them to professional institutions for testing. School Canteen Emergency Plan for Epidemic Prevention and Control 5

According to the spirit of provincial and municipal documents, in order to strictly prevent the introduction of the new coronavirus pneumonia epidemic into schools, ensure the safety of teachers and students, and ensure the normal operation of school teaching order, based on the actual situation of our school, the epidemic situation is formulated During the epidemic prevention and control period, all teachers and students are required to consciously comply with the staggered dining plan for teachers and students in the school cafeteria.

1. Arrangements and requirements

(1) Dining routes and arrangements

1. Dining route: Classrooms of each class - Stairs of the teaching building - Canteen courtyard - Enter the student cafeteria - Pick up food at the corresponding window - Eat in the designated area - Wash dishes in the corresponding dishwashing area - Stairs of the teaching building back to the classrooms of each class.

2. Meal time: Grade 1, 2, 3 Dining time 11:45 12:00 12:15 Dishwashing time 12:00 12:15 12:30 Dishwashing location Teacher’s cafeteria dishwashing pool Boiling water room dishwashing pool Student cafeteria dishwashing Chi.

Note: Classes will start on April 7th in the third grade of junior high school. Meals will still be held at the normal after-school time. After all first and second grade students arrive at school, meals will be held at this time.

(2) Requirements and procedures for off-peak dining

1. Under the leadership of the head teacher, the entire class will go to the canteen in an orderly manner according to the prescribed route, so as not to be in advance or in advance. After the delay, students will not leave the class or make loud noises.

2. When students in each class eat in designated areas, the distance between meals should be more than 1 meter. There should be no communication and less talking during meals to avoid cross infection.

Students put on masks and lined up. Teachers on duty gathered at the entrance of the canteen to measure their body temperature. Students put on masks and went to the designated window in order to get food. After arriving at the designated location, they took off their masks and ate. After the meal, they put on their masks and went to the designated location. Place to clean tableware

(3) Student dining requirements

Before dining:

1. Develop the habit of washing hands before meals and follow the six-step handwashing method.

2. Students of all grades must strictly follow the meal times and dining locations specified by the school. Teachers are not allowed to delay class, and they are not allowed to advance or postpone meals without special circumstances.

While dining:

1. Eat in a civilized manner. Be orderly, don't crowd, don't get together, don't chase and fight, don't make noises, don't talk while eating.

2. Eat frugally. Save food, eliminate waste, cherish the fruits of labor, leave no food left, and do not litter.

3. Strictly abide by school and canteen management regulations and obey the management and scheduling of teachers on duty.

Bring the tableware back to the classroom, take it to the isolation room for observation, and report it to the school for processing

After eating:

1. Pay attention to food hygiene and wash tableware promptly and carefully. Don’t dump leftover food randomly, put it in the storage bucket at the designated location; avoid pouring leftover food into the trash can.

2. Save water. Do not turn on the faucet indiscriminately, open the faucet appropriately when washing, and turn off the faucet promptly after using water.

(4) Teachers’ meal requirements

1. Teachers bring their own lunch boxes to the teacher’s cafeteria window to prepare meals, and then go back to their offices to eat or eat separately, without crowding, not getting together, and not lingering in the cafeteria.

2. Save food and eliminate waste.

2. Dining management

(1) Class teacher management

1. Do a good job in studying and implementing the "Canteen Off-Peak Dining Plan".

2. The head teacher of each class must lead the team into the restaurant and follow the class to monitor the meals.

3. Provide training and guidance to students in this class such as lining up and cleaning.

4． Each class can be divided into specific dining groups, set up group leaders, each responsible for their own responsibilities, and clarify everyone's responsibilities.

5． Educate students to develop the habit of washing hands before meals and studying in class after meals. The examination and evaluation of students will be included in the comprehensive quality evaluation.

(2) Teacher management

1. Teachers who teach the last classes in the morning and afternoon every day must leave get out of class on time at the required time to facilitate students to have their meals on time. No one is allowed to study abroad without special reasons.

2. If the class teacher is away or for other reasons, the class teacher must be entrusted with the management of class dining.

3． After class, the physical education class is organized by the physical education committee and follows the route from the playground to the cafeteria for meals.

3. Evaluation Rules

The leaders and teachers on duty will inspect the students in each class before, during and after meals every day. The inspection results will be recorded in the class assessment. School will be over at noon every Friday. Submit the class assessment to the Political and Education Office beforehand. The Political and Education Office and the General Affairs Office will conduct random inspections and evaluations of students’ dining conditions, and promptly report existing problems at the flag-raising ceremony next week.