Sample essay on the 2022 campus and surrounding food safety improvement plan (5 general articles)

People depend on food. Students have weak resistance and are more likely to be attracted by junk food. Food safety around the campus is more important. How to write a food safety improvement plan on campus and surrounding areas? I have compiled it for you below. The "Sample Essay on Food Safety Improvement Plan for Campus and Surrounding Areas in 2022 (General 5 Articles)" is for reference only. Everyone is welcome to read this article. Article 1: Sample article on the 2022 campus and surrounding food safety improvement plan

In order to effectively ensure the food safety of campus catering during xx, after research and decision, a special food safety project for school and surrounding catering services during xx will be carried out throughout the county. examine. The relevant matters are now notified as follows:

1. Work objectives

Through special inspections, we will further enhance the food safety awareness of the school and its surrounding catering service units during the XX period, and effectively implement the school and surrounding catering services The service unit has the main responsibility for food safety, comprehensively investigates school catering food safety risks and hidden dangers, severely cracks down on school food safety violations, improves and improves the food safety management system, effectively improves the level of food safety management in schools and surrounding areas, and strictly prevents mass food safety accidents in schools occurred, effectively ensuring the dietary safety of teachers and students during XX.

2. Special inspection time

From x month x, 20xx to x month x, 20xx.

3. Key points of special inspection

(1) Key units

The county’s xx test center canteens (XX No. 1 Middle School, XX No. 2 Middle School and XXXX Middle School) and their Catering service business units within 200 meters of the surrounding area.

(2) Key contents

1. Subject qualifications. Focus on checking whether the school cafeteria and its surrounding catering service operators have obtained a food business license, whether the license and health certificate are within the validity period, whether the actual business scope and business address are consistent with the license, and urge the business entities to carry out catering service operations in accordance with the licensing conditions We will resolutely crack down on, investigate and deal with unlicensed catering service operators.

2. Implementation of school food safety management responsibilities. Focus on checking whether the school regards food safety as an important part of daily management, whether it has established a food safety responsibility system with the principal as the first responsible person, whether it has full-time (part-time) food safety management personnel, clarified food safety job responsibilities, and signed a letter of responsibility; For schools that use collective meal delivery units to provide meals, it is also necessary to check whether the school regards food safety as an important criterion for selecting meal providers and whether it has signed a food safety responsibility letter with the meal providers.

3. Implementation of the main responsibility for food safety of school catering service operators. Focus on checking whether school canteens and related catering service units implement food safety self-inspection and self-evaluation in accordance with the "XX Provincial Catering Service Unit Food Safety Self-Inspection and Self-Assessment Management Regulations (Trial)" and report to the local regulatory authorities; whether they have established and implemented employee health policies management and other food safety management systems, and carry out training and management for practitioners.

4. Standardization of food processing operations. Focus on checking whether school canteens and catering service operators around schools have business premises, facilities and equipment that are suitable for their business scale; whether they strictly implement the requirements for certificates and invoices for food raw materials, purchase inspection, food storage, processing and production, food additive management, catering System requirements such as cleaning and disinfection are in place. For student collective dining distribution units, it is also necessary to check whether the transportation temperature and time of finished products meet the prescribed requirements.

IV. Special inspection steps

(1) Carry out self-examination and self-correction

Each market supervision office should supervise and guide schools and related catering service units within their jurisdiction, Strictly follow the requirements of the "Self-examination and Self-evaluation Management Regulations on Food Safety Subject Responsibility of Catering Service Units in XX Province (Trial)", conscientiously carry out self-examination and self-evaluation of the implementation of food safety subject responsibilities, strengthen self-management, and plug food safety management loopholes.

(2) Centralized inspection and rectification

Based on the self-inspection and self-evaluation of food safety in schools and related catering service units, each market supervision office should carry out special inspections around the important period of xx, Strengthen supervision and random inspections, comprehensively investigate potential risks, and severely crack down on violations of laws and regulations. Make a list of the problems and hidden dangers discovered during special inspections, establish a ledger, and implement write-off rectification.

V. Relevant Requirements

All market regulatory offices must attach great importance to food safety work in schools and surrounding areas during XX, integrate special inspections and centralized rectification, daily supervision and self-examination and self-discipline, and comprehensively promote and We will organically combine key breakthroughs, effectively strengthen the organization and leadership of special inspections, insist on continuing to promote special inspections of food safety in schools and surrounding areas as a key annual task, and ensure that special inspections do not go through the motions and achieve real results. Please submit the written summary report and pictures of the special inspections of each institute to the Food Safety Supervision Unit before x, x, x, 20xx. Chapter 2: Sample Essay on the 2022 Food Safety Improvement Plan in Campus and Surrounding Areas

In order to conscientiously implement the "Food Safety Law" and ensure the food safety of teachers and students, according to the State Food and Drug Administration and the Ministry of Education jointly issued The "Opinions on Further Strengthening the Food Safety Work in School Canteens" (State Food and Drug Administration No. xxx), the "Notice on In-depth Carrying out Special Rectification of Food Safety in School Canteens" (State Food and Drug Administration No. xxx) and the xx Province's " Notice on Carrying out Special Inspections on Food Safety in School Canteens in the XX Quarter" (xx Food and Drug Supervision No. 20xxx), the Municipal Food and Drug Administration and the Municipal Education Bureau jointly issued the "About Printing and Distribution of XX City School (Kindergarten Institution) Canteen Catering in 20xx" "Notice of the Special Food Safety Rectification Work Plan" requires that this work plan be formulated based on the actual situation of our county.

1. Scope of rectification

All vocational schools, middle schools and schools within the jurisdiction of xx County. Canteens of primary schools and kindergartens (hereinafter referred to as school canteens)

2. Improvement goals

Through the rectification of food safety in school canteens in our county, it is further clarified that the school principal is the first responsible person. Establish a food safety responsibility system in canteens, equip full-time food safety management personnel, establish and improve food safety management systems, enhance food safety awareness in school canteens, implement food safety management responsibilities, improve the configuration level of food safety facilities, standardize canteen processing and production behaviors, and start from the source Preventing food poisoning incidents has significantly improved the food safety level of school cafeterias.

3. Contents and measures of rectification

(1) Carefully check the establishment of the school cafeteria food safety system. Whether the canteen organizational system is sound, whether a principal (responsible person) responsibility system has been established, whether canteen food safety work is included in the daily management of the school, whether the school has an access system for managed canteens, contracted canteens, and catering units, and whether there is management of the canteen

(2) Carefully check whether the school cafeteria’s catering service license has expired and whether there are any operating problems beyond the scope or capacity; for newly opened cafeterias. , the license must be handled strictly in accordance with the "Measures for the Administration of Catering Service Licenses", and school cafeterias with unreasonable design layout, inadequate facilities and equipment, incomplete food safety management systems, insufficient food safety management personnel, and insufficient corresponding conditions shall be subject to A Catering Service License will not be issued; those who fail to handle changes, extensions, reissues or cancellations in a timely manner due to changes in license conditions will be ordered to do so in a timely manner; those who engage in catering operations without permission will be investigated and dealt with strictly in accordance with the law. /p>

(3) The situation of obtaining certificates and invoices for the purchase of food raw materials. Carefully check whether the school canteen strictly requires certificates and invoices for purchasing food and raw materials, food additives and food-related products, whether the goods certificates and invoices are consistent, and whether there is a purchase inspection. Accounts, whether the food storage meets the requirements, whether there is expired food, whether the edible oil used meets the requirements of the "XX City Catering Service Units Edible Oil Management Regulations", whether the public food procurement is relatively fixed, and whether there is a procurement agreement. Focus on checking whether there are poultry and meat products of unknown origin, hot pot base ingredients, bulk condiments, disposable lunch boxes and chopsticks, etc.

(4) Supervise school canteens to strictly implement the "Food Safety Operation Code for Catering Services". Focus on checking whether illegal processing and production of cold meat and cold dishes, illegal processing and production of green beans (green beans); it is strictly prohibited to purchase, store and use nitrite in all types of school canteens.

(5) Hygiene conditions of processing places and processes. Carefully check whether the environment inside and outside the school cafeteria is regularly tidy, whether there are protective measures to eliminate rats, cockroaches, flies and other harmful insects and breeding conditions; whether the ventilation and exhaust are good, whether the food processing process can be clearly marked and used separately, Position storage to avoid cross-contamination; whether the functional rooms of the processing site are complete; whether the food processing process can be cooked thoroughly; whether the student meal menu can avoid risky dishes; whether samples are retained in accordance with regulations; whether there are sample retention equipment and sample retention equipment Whether it is operating normally and whether the refrigeration facilities can be kept regularly cleaned; whether they are equipped with effective disinfection facilities and cleaning facilities; whether there is a dedicated storage place for sanitary cleaning tools.

(6) Personal hygiene of employees. Whether the employees hold valid health certificates; whether they understand the necessary hygiene knowledge on the job; whether they wear clean work clothes and hats when working; whether they have long nails and jewelry; whether they suffer from diseases that may hinder food safety and are engaged in direct Entrance food work etc.

(7) Usage of food additives. Carefully check the implementation of the food additive procurement and use management system, whether the variety and dosage used comply with the "Hygienic Standards for the Use of Food Additives", and whether it meets the "five specialties" (special store purchase, special counter storage, special person responsibility, special tools, special ledger) Require.

IV. Time Arrangement

This special rectification will be from June to the end of June 20xx. The specific time arrangement is as follows:

(1) Self-examination stage ( x month to the end of x)

Schools at all levels and types must carefully conduct self-examinations and follow the requirements of the rectification plan, including school food safety management, catering service licenses, certificate and ticket management, and processing and production hygiene Conduct self-examination in six aspects, including health certificates, use of food additives, etc., find out the outstanding problems and weak links in depth, and make serious rectifications.

(2) Rectification stage (from x month to the end of x)

The Department of Education and the Institute of Food and Drug Administration must conduct inspections and inspections on the self-examination work of various schools Provide guidance, supervise the rectification of outstanding problems, and implement rectification measures. Schools where food safety hazards have occurred should be subject to key inspections.

(3) Inspection Phase (from x month to the end of x)

The County Food and Drug Administration and the Education Bureau will form a joint inspection team to conduct spot checks on the rectification status of relevant schools.

5. Work Requirements

(1) Strengthen organizational leadership and ensure work implementation. The Education Bureau and the Food and Drug Administration must attach great importance to canteen food safety, strengthen organizational leadership, organically combine centralized rectification with daily supervision, canteen self-discipline with strengthened supervision, and put food safety in school canteens in a more prominent position. Adhere to treating both the symptoms and root causes, focus on the root cause, and implement publicity and education, system improvement, responsibility implementation, and inspection and guidance throughout to ensure that the rectification is effective.

(2) Establish a long-term mechanism to consolidate the effects of rectification. The Food and Chemistry Institute of the Food and Drug Administration and the relevant departments of the Education Bureau must work closely together to comprehensively promote quantitative and graded management of food safety in catering services in accordance with the requirements of this rectification, and complete the quantitative grade assessment of school cafeterias by the end of the year so that schools can The canteen has been raised to a new level from purchasing, processing, personal hygiene to food sales.

(3) Carry out education and training to improve safety awareness. The Education Bureau's responsible office and the Food and Drug Administration's Institute of Food and Chemistry should strengthen food safety training in school cafeterias, conscientiously organize the study of laws and regulations such as the "Food Safety Law" and food safety knowledge in catering services, and urge schools to effectively implement catering services first Responsibilities of responsible persons, establishing and improving various management systems to ensure that there are no blind spots or dead ends in all work.

(4) Strengthen inspection and supervision and strictly investigate illegal activities.

The Food and Chemistry Institute of the Food and Drug Administration and the responsible office of the Education Bureau must strictly follow the provisions of the Food Safety Law and other relevant laws and regulations, regard school cafeterias as the focus of food safety accident prevention and control, take measures to identify hidden dangers, and actively guide schools Continuously improve school food safety accident emergency plans and improve prevention and control levels and response capabilities. Strictly investigate and deal with violations of laws and regulations in canteens; for cases of egregious nature and serious consequences, punishments must be increased; suspected crimes must be transferred to judicial organs in a timely manner. Carry out a comprehensive investigation carefully. Each supervisor should organize a comprehensive inspection of various school canteens (especially rural school canteens and contracted canteens) in the jurisdiction according to the supervision area, carefully identify weak links, and take effective measures in a timely manner to plug management loopholes. It is necessary to fully implement grid management responsibilities to ensure that the rectification work is carried out in a practical and detailed manner and achieves results.

(5) Make inspection summaries and report information in a timely manner. Each school will submit the "Self-inspection Form for Special Rectification of Food Safety in School Canteens" to the Food Inspection Unit of the County Food and Drug Administration at the end of October. Chapter 3: Sample essay on the 2022 food safety improvement plan in and around the campus

Over the years, our school has attached great importance to school food safety and has achieved remarkable results. In response to the spirit of the instructions from superiors on the "Special Management Activities for School Food Safety and Student Pickup Vehicles", our school's special management activity plan is formulated as follows:

1. Work tasks and goals

1. Further standardize the business operations of our school’s canteens and canteens to ensure complete licenses.

2. Strengthen employee management, further enhance employees’ awareness of safety responsibilities, and ensure that our school’s food hygiene and safety employees and supervisors hold valid "Health Certificates."

3. Strengthen the management of food and raw material procurement, storage, processing, sales and other processes, continuously improve the quality of food hygiene in our school, and ensure the food safety of teachers and students.

4. Strengthen students’ health education, cultivate students’ good eating hygiene habits, and improve food safety prevention capabilities.

5. Increase the publicity and education of traffic safety knowledge to all students and parents, and enhance the awareness of parents and students about driving safety. Consciously do not ride to and from school in dangerous vehicles such as overcrowding, speeding, "three noes", tractors, and agricultural vehicles.

2. Organizational Structure

In accordance with the relevant requirements of the superior special management work, our school has established a leading group for the special management of food safety and student transportation vehicles, with the principal as the leader; the members include the entire team member. The leading group is responsible for guiding our school to strictly implement the "Regulations on Hygienic Management of School Canteens and Student Collective Dining", conscientiously implement various rules and regulations for the management of school canteens and canteens, supervise and inspect our school's food safety work, and provide rectification suggestions for existing problems.

3. Implementation steps

(1) Mobilization and deployment stage. At this stage, our school will hold three meetings in a timely manner, namely, the leadership team meeting, all faculty and staff meeting, and all student meetings. Convey the spirit of relevant superior meetings to all teachers and students, formulate a special governance work plan for our school, refine responsibility goals, establish a special governance work leading group, carry out extensive publicity and education activities, and use campus radio, blackboard newspapers, theme class meetings, school communications, etc. Carry out extensive publicity and education activities in various forms to improve the safety awareness of teachers, students and parents.

(2) Self-examination and self-correction stage. At this stage, our school will actively carry out self-examination and self-correction activities in accordance with the relevant requirements of superiors, carefully look for possible problems in our school's food safety work and boarding students going home during the weekends and returning to school on Sundays, and promptly rectify any problems found , and establish a self-examination and rectification ledger and related files.

(3) Comprehensive mobilization and in-depth investigation to improve safety and health levels. At this stage, our school’s special governance work leading group will carry out in-depth and detailed rectification of key parts such as the canteen, canteen, and school gates in accordance with the relevant requirements of superiors.

(4) Comprehensive summary stage. Make a comprehensive and detailed summary of the school's activities throughout the entire period. Commend the departments that perform well, and criticize and rectify units with problems.

IV. Activities

1. Hold a meeting. It is mainly used during the mobilization stage, after self-examination, comprehensive in-depth, and summary mobilization to summarize the work in the upper section and arrange the work in the next section.

2. Comprehensive investigation. Mainly in the self-examination stage and in-depth investigation stage. During the investigation, the participating departments must be thorough and careful, leaving no blind spots, and establish an investigation ledger. Conduct a comprehensive investigation of existing problems in systems, facilities, personnel, etc. If problems are discovered, a rectification notice will be issued promptly for processing within a time limit.

3. Sign a letter of responsibility. Mainly during the mobilization stage and self-examination stage, all faculty and staff are required to sign a responsibility letter, and the responsibilities are broken down layer by layer to make the responsibilities clear.

4. Blackboard newspapers, radio, and school communications. It is mainly used to publicize, educate and provide warm reminders on food safety-related knowledge to all teachers and students during the publicity and launch stage.

5. Hang banners and post slogans. It is mainly used to create public opinion and create an atmosphere near the school gate during the propaganda launch stage.

6. Other methods. Flexibly adopt other methods based on actual work needs. However, no matter what method is used, it must serve actual work needs.

In short, in the special management activities of food safety and student transportation vehicles, our school must raise awareness, have clear goals, take effective measures, and eliminate hidden dangers, so that food safety can serve school education and teaching, and build harmony and peace. Make appropriate positive contributions to the campus. Chapter 4: Sample essay on the 2022 campus and surrounding food safety improvement plan

In order to ensure the safety and quality of food around the campus, prevent the occurrence of food safety accidents, and ensure the food safety of teachers and students, it was decided after study at the town leadership meeting Focus on carrying out special rectification actions on food safety in the campus and surrounding areas throughout the town. Based on the actual situation of the town, the implementation plan is now formulated as follows:

1. Work objectives

Through special rectification, standardize food production and operation behaviors, timely discover and eliminate food safety hazards, and further implement the campus and surrounding food stalls daily inspection and accountability systems to improve the level of food safety on campus and surrounding areas.

2. Leadership Organization

In order to strengthen the leadership of the special rectification work on food safety in the town’s campus and surrounding areas, the town committee and town government decided to establish a leading group to be responsible for coordinating related work. The members are as follows:

Team leader: xxx

Deputy team leader: xxx

Members: xxx, secretary of each village (neighborhood) committee.

The leading group has an office, which is located in the Comprehensive Administrative Law Enforcement Office. xxx is the director of the office and is responsible for organizing and coordinating daily work.

3. Remediation time

2022 x month x day - x month x day

4. Remediation scope

All areas in the town Types of schools (including kindergartens and daycare institutions, hereafter collectively referred to as schools) and surrounding food production and operation units and food (mobile) stall operators.

5. Contents of rectification

(1) Carry out comprehensive law enforcement inspections of food production and operation units around schools. Check whether food production and operation units and fixed food stall food operators have food production, circulation, catering service licenses, industrial and commercial business licenses and other relevant licenses, focusing on checking the health certificates of employees, the sources and purchases of food and food raw materials during the food production and operation process Channels, certificates and checks, purchase and sales records, and whether food production and operation behaviors are standardized; focus on investigating and punishing the production and processing of food without certificates and licenses, the use of toxic, harmful, rotten, dirty and unclean raw materials, and the production and processing of meat without inspection certificates, and Illegal business activities such as operating counterfeit and shoddy food, toxic and harmful food, expired food and "three noes" food; investigate and deal with illegal business activities of mobile food vendors around the school and unauthorized occupation of city roads to set up food stalls indiscriminately.

(2) Strengthen inspections of school canteens (restaurants).

Including the implementation of the food safety management system and responsibility system; the source of food raw materials, the registration of purchase channels, the implementation of certificates and invoices, and the procurement acceptance system; the health certificate holding status of employees; the canteen (restaurant) processing environment, tableware cleaning, Disinfection and protective measures are up to standard; employees have food safety knowledge and training status, etc.

(3) Strengthen inspections of food retail stores within the school and surrounding areas. This includes food store industrial and commercial business licenses (food circulation licenses), food sources, purchase channels and purchase ledger records, focusing on checking whether there are counterfeit and shoddy foods, toxic and harmful foods, expired and spoiled foods, and "three noes" foods.

(4) Strengthen inspections of mobile stalls around schools. Focus on checking the health certificates of employees, food processing operations, sources of raw materials, purchase channels, and whether there are any meat processing activities that use toxic, harmful, rotten, dirty and unclean raw materials and do not have inspection and quarantine certificates.

6. Division of Responsibilities

(1) The Town Comprehensive Administrative Law Enforcement Office is fully responsible for special food safety rectification actions, and coordinates various member units to effectively carry out special rectification actions to ensure high-quality and efficient actions.

(2) The Town Innovation and Health Office is responsible for cooperating with the local village (neighborhood) committees to clean up and rectify the road occupation operations around the school, and urge qualified business households to sign and implement the "Three Guarantees in Front of the Door" responsibility system for environmental sanitation. , establish an effective sanitation and cleaning mechanism around the school, promptly clean up the dead spots, commercial and catering waste around the school, and provide a harmonious external environment for the school. Supervise schools' performance of food safety management responsibilities, establish and improve school food safety responsibility systems, improve school food safety management systems, formulate school food safety emergency plans, and organize school food safety publicity and training.

(3) The Market Supervision and Management Office is responsible for the daily supervision and inspection of school cafeterias and food stalls around schools; the town health center is responsible for the inspection and processing of food safety training, health certificates, and health qualification certificates, and assists in market supervision The management office does a good job in inspection and supervision; the town animal husbandry and veterinary station assists in inspections of meat products in school cafeterias and other related work.

(4) The town central school and middle school are responsible for supervising the performance of food safety management responsibilities by their affiliated schools, supervising the implementation of the school’s food safety responsibility system and food safety emergency plan, and implementing the school canteen administrator system, Supervise schools to carry out food safety education activities.

7. Work Requirements

(1) Strengthen leadership and enhance sense of responsibility. All units and departments must conscientiously do a good job in food safety supervision in all aspects, clarify work tasks and goals, implement a responsibility system, ensure that tasks are done at their posts and responsibilities are assigned to people, and detailed and thorough plans are formulated to target weak links in food hygiene and safety. and effective measures to ensure that no food safety accidents due to food quality occur in our town.

(2) Strengthen coordination and form synergy. The special rectification team must effectively play its organizational and coordination role. All relevant departments must play their functional roles, integrate regulatory resources, strengthen communication, cooperate closely, and coordinate operations to form synergy.

(3) Strengthen publicity and create an atmosphere. Adopt various methods and means to increase publicity and education, enhance the public's awareness of food safety, and make the special rectification of food safety on campus and surrounding areas deeply rooted in the hearts of the people. It is necessary not only to vigorously publicize the special food safety rectification work and the results achieved, but also to correctly grasp the direction of public opinion, prevent speculation, and maintain social stability.

(4) Strengthen supervision and achieve practical results. In order to ensure that the special rectification work on food safety is in-depth, practical and effective, the leading group for the special rectification work on food safety in the campus and surrounding areas will conscientiously carry out supervision and inspection work, analyze and summarize the special rectification work in a timely manner, and study and solve outstanding problems in the work. problems and explore the establishment of long-term management mechanisms. Chapter Five: Sample Essay on the 2022 Food Safety Improvement Plan in Campuses and Surroundings

In order to further improve the food safety work in primary and secondary schools and effectively protect the health and life safety of school teachers and students, in accordance with the spirit of the instructions of the main leaders of the municipal government , decided to carry out special rectification work on food safety in primary and secondary schools across the city, and formulated this plan.

1. Objectives of the rectification work

In the spirit of being highly responsible for the party’s education, the people, and the students, every primary and secondary school in the city will take measures to The centralized rectification method of pulling a net to identify school food safety hazards and carry out rectifications has significantly improved the food safety situation of primary and secondary school campuses in the city, fully guaranteed the hygiene and safety of collective dining, safeguarded the physical and mental health and life safety of young students, and ensured that the city's No major food safety accidents will occur in primary and secondary schools.

2. Scope of rectification

All canteens, food shops and stalls in primary and secondary schools within the city.

3. Organizational division of labor

The municipal and county (district) food safety committee offices are responsible for the formulation, organization, coordination and work guidance of special rectification of food safety in primary and secondary schools.

The municipal and county (district) education bureaus are responsible for the management of primary and secondary school cafeterias and campus food store operators in the city, and specifically deploy primary and secondary schools to carry out special food safety rectification work.

The municipal and county (district) industrial and commercial bureaus are responsible for the supervision and management of campus food stores in primary and secondary schools, investigate and deal with food stores and stalls that do not qualify as market entities in accordance with the law, and crack down on the production and sale of counterfeit and shoddy food.

The municipal and county (district) health bureaus are responsible for health supervision and inspection of food production and operation units (stalls) on primary and secondary school campuses, and seriously investigate and deal with the production and operation of food without health licenses and health certificates, as well as the production and sale of food. Illegal acts of counterfeiting and shoddy food.

IV. Remediation measures

1. Renovation of school stores, canteens, and stalls.

Check the holding status of its business license, health license, health certificate and other certificates to see if it operates outside the scope; check the status of certificate and invoice requests for purchased food, food raw materials, food additives and purchase ledger; The hygienic conditions of the business premises, the configuration of sanitary facilities, and the hygienic conditions of utensils used for selling and storing food; whether there are counterfeit and shoddy foods, "three noes" foods and expired and spoiled foods. For problems discovered, the business units or individuals will be ordered to make rectifications; if the circumstances are serious, they will be banned in accordance with the law.

2. Improvement of school canteens.

Check the canteen health license, staff health certificate and other certificates; check the status of certificate and invoice requests for purchasing food, food raw materials, food additives and purchase ledger; whether the overall layout of the school canteen is reasonable ; The equipment of sanitary facilities, and the environmental sanitation inside and outside the canteen; whether food cleaning, processing, storage, and sales meet hygienic requirements; whether spoiled and expired food is cleaned up in time; whether the cleaning, disinfection, and cleaning of tableware meet hygienic requirements; detergents, The storage and placement of toxic and harmful substances such as disinfectants and pesticides as well as daily necessities for staff; whether the school’s self-supplied drinking water source and purchased pure water meet hygiene and quality safety requirements. For the problems discovered during the inspection, the canteen operator shall be ordered to rectify within a time limit; if it is a contract operation and the problem is serious, the school should cancel its contracting qualification and change to independent operation or re-contract; if the overall layout of the canteen is unreasonable, the school should use the summer vacation time to necessary modifications.

3. Improve rules and regulations and establish a long-term management mechanism.

Inspect the establishment and implementation of food safety rules and regulations in primary and secondary schools and the daily management of food hygiene work.

As the first person responsible for campus food safety, all primary and secondary schools must establish and improve food safety management systems, establish emergency response mechanisms for emergencies such as food poisoning or other food-borne diseases, and equip full-time or part-time food hygiene management personnel. Continuously strengthen the daily management of food safety; it is necessary to effectively strengthen the management of renting school houses and engaging in food production and operation activities, sign formal contracts with renters, clarify their food safety responsibilities, urge them to improve their food purchase and sales accounts, and implement the demand for invoices. certification system; require and urge school food production and operation units to voluntarily accept the supervision and inspection of relevant departments; increase food safety publicity efforts, establish regular publicity and education mechanisms, vigorously publicize food safety laws, regulations and relevant common sense, and strengthen the food safety of relevant personnel Responsibility awareness, enhance the consumption confidence and self-protection awareness of teachers and students, and build a healthy, safe and harmonious campus environment.

The education administrative department should conduct regular inspections and inspections on the implementation of the food safety system in each school, resolutely stop the decentralized and multi-contracting of school canteens, and put an end to the phenomenon of only contracting without management; industry and commerce , health and other regulatory departments must work closely together to increase the supervision of school canteens, food stores and canteens on campus, and further strengthen the daily supervision of food stores, shops and stalls around the school.

V. Time Arrangement

The city’s special food safety rectification work in primary and secondary schools is carried out in three stages:

The first stage: the preparation stage.

Convene a special rectification work meeting attended by all relevant departments and deploy it to various counties and districts. Each county, district, and department will formulate specific local and unit-specific action plans, and assign dedicated personnel to form a special rectification working group.

The second stage: implementation stage.

1. The stage of troubleshooting hidden dangers.

The education departments of each county and district will take the lead, and according to the size of the rectification tasks within their jurisdiction, the staff transferred from the relevant departments will be reasonably grouped, the tasks will be assigned, and the schools will be investigated in a network-like manner in accordance with the requirements of the plan. Food safety hazards and put forward rectification suggestions. The Municipal Education Bureau organizes timely inspections of the progress of rectification work in primary and secondary schools in various places.

2. Implement the rectification stage.

Each primary and secondary school will conscientiously implement the rectification measures based on the rectification opinions. Counties, districts, and departments shall compare the rectification work goals, carefully carry out self-inspection and acceptance, and stage summaries, and submit the special rectification work stage summaries in writing to the Municipal Food Safety Office before x, and the Municipal Food Safety Office will summarize and report to the municipal government.

The third stage: Supervision stage.

The Municipal Food Safety Office organizes relevant departments to supervise the implementation of rectification measures in primary and secondary schools in various places before the start of the new semester, and report on the rectification work.