Implementation plan and scheme of nutritious meals for students

Children in the student period are in the period of growth, so they must have enough nutrition to meet the needs of growth! The following is the Implementation Plan and Plan of Student Nutrition Meal compiled by me for reference only. Welcome to reading.

1. Implementation plan and plan of nutritious meals for students. The nutritional health status of teenagers is related to personal growth and all-round development, and to the future of the country and the prosperity of the nation. Implementing the nutrition improvement plan for rural compulsory education students is a concrete embodiment of the party and the government's adherence to people-oriented and governing for the people. It is to improve the dietary nutrition of students in our school, enhance their physique, promote the healthy growth of teenagers and improve the overall quality of the people. According to the spirit and requirements of superiors, our school began to implement the nutrition improvement plan for rural compulsory education students from this period. In order to ensure the smooth implementation of the "student nutrition lunch improvement plan" and implement the policy of benefiting the people of the party and the state, this implementation plan is specially formulated.

I. Guiding ideology

Guided by Scientific Outlook on Development, we will fully implement the Party's educational policy, fully guarantee the nutritional level of rural middle school students, strive to improve the quality of education and teaching, promote the healthy growth of young students, comprehensively promote quality education, and strive to run ethnic education that the people are satisfied with.

Second, the basic principles

(a) adhere to the principle that the principal's office takes the lead, the general affairs office is responsible, the class teacher implements it, and the whole school faculty implements it.

(two) adhere to the principle of unified deployment, standardized management, strict control and quality assurance.

(3) Adhere to the principles of safety, nutrition, low price and convenience.

Three. Scope and mode of implementation

Implement the nutrition improvement plan for rural compulsory education students in the whole school, and provide students with a bottle of milk and an egg during recess (free lunch is provided to all students when conditions permit). The head teacher organizes the life committee to pick it up at the designated place (xxx, the head teacher) every day.

Fourth, the leading body.

1, list of leading groups of student nutrition improvement plan

Group length: xxx

Deputy leader: xxx

Members: class teacher, logistics and chef are all members.

2. There is an office under the leading group.

Comrade Shi Jifu, vice chairman of the school Party Committee, is in charge of daily work.

Verb (abbreviation of verb) subsidy standard and source of funds

The standard for distributing nutritious meals is X yuan per person per day, and the annual school time is calculated as xxx days, totaling xxx yuan per student per year. Standards are adjusted according to policy changes.

The funds needed to provide nutritious lunch are allocated by the state finance. The implementation time of the school is from the beginning of school to the unified distribution of the county after the bidding of the county education bureau.

Working procedures and management requirements of intransitive verbs

(1) Approved subsidy number: At the beginning of each semester, each school will collect and distribute the comprehensive information of students with nutritious breakfast according to the real-name registration system registration system, report it to the school general affairs office for preliminary review and summary, and then report it to the county education bureau for review and summary, approval and filing, which will serve as the main basis for the school to distribute subsidies, distribute food and supervise and inspect the work.

(2) Management and use of funds: After the grant funds are allocated to each school every semester, they are supervised by the school board of directors, managed and spent by the General Affairs Department, and the school regularly makes actual settlement with suppliers. Special funds for nutritious meals can only be used to pay for the purchase of nutritious meals for school children, and special management, special account accounting and earmarking are implemented.

(3) Determine the supply plan: the principal's office is responsible for taking the lead in nutritious lunch food (students' milk, eggs and other foods), and the general affairs office is responsible for its implementation. Buy at least 2 manufacturers or individual suppliers. Individual food suppliers have health certificates and hygiene licenses. , sign a contract once every semester and send the supplier list to the relevant departments for the record. The supplier shall distribute nutritious lunch to the school in time according to the contract. Students should drink milk and eggs at least twice a week, and the food must be within the shelf life. If the time limit is exceeded, the school has the right to refuse. The school is responsible for the processing of cooked eggs and other foods, determining the special person to keep and distribute nutritious breakfast foods, and doing a good job in the statistics of the day.

Seven. Division of responsibilities

1. The general affairs office of the school is responsible for formulating the implementation scheme and methods of the school's Plan, actively exploring the catering mode suitable for the school, improving the management system, and doing basic work such as daily management. Improve the "Emergency Plan" during the implementation of the "Program", organize students' nutrition and health status tracking and monitoring, and carry out health knowledge training for employees.

2, establish and improve the specialized financial personnel, to ensure the need of funds and earmarking.

3. The class teacher in charge of each class is responsible for the distribution of nutritious lunch food for students and the safety of students' meals, and conducts comprehensive supervision, completes the dining records of students in this class, and regularly carries out food safety education and management in the class.

4, canteen management personnel responsible for the daily supervision of school food hygiene, make corresponding records as required.

5. Purchasing personnel should supervise the food supply of students and prohibit unqualified food from entering the campus.

6, the school general affairs office is responsible for the special management and use of the "plan" funds.

7. Establish a report box, accept social supervision, solicit opinions from community parents and school students, improve the plan, and do a good job in various publicity work to the society.

8. Other employees of the school are responsible for the work related to the Plan within their respective responsibilities.

9. According to the requirements of the contract, the supplier is responsible for supplying qualified food, establishing a scientific distribution system, determining the person in charge, and regularly delivering nutritious meals to the school on time.

Eight. safeguard measure

(1) Formulate and improve supporting policies. The Education Bureau shall, according to the implementation plan of the Plan and combining with its own reality, formulate specific implementation measures, standardize operational behavior, improve management level, and ensure the smooth implementation of the Plan.

(2) Strengthen the management of boarders. Further improve the management of boarders' campus life, and improve the logistics facilities such as students' accommodation, dining, toilets and bathing.

(3) Strengthen supervision and inspection. Strengthen the supervision and inspection on the quality, hygiene and safety of nutritious lunch food, the management and use of special funds, food distribution, etc., establish and improve the accountability system, set up a supervision hotline, and accept the supervision of students, parents and society. We must always prevent the distribution of food that does not meet the hygiene standards to schools, causing poisoning incidents or other food-borne diseases, and resolutely put an end to incidents such as lax quality control, poor storage and irregular processing of food entering schools, so as to keep the alarm bells ringing.

(4) Strengthen publicity and education. Attach great importance to the publicity of the implementation of the plan, make extensive use of various media, take various effective forms, and vigorously publicize the great significance of the implementation of the plan, so that the policy of benefiting the people of the party and the government is widely known and deeply rooted in the hearts of the people. Relying on the implementation of the nutritious lunch improvement plan, we will strengthen the publicity and education on food safety and hygiene, and urge students to develop safe, hygienic and healthy living habits.

The implementation plan and the second plan of students' nutritious meals adhere to the guidance of Scientific Outlook on Development, and seriously organize the implementation of the "Nutrition Improvement Plan" for rural compulsory education students. Providing nutritious meals for students can effectively improve the nutritional status of rural compulsory education students, improve their health level, promote the healthy growth of rural compulsory education students, and continuously promote the balanced, scientific and harmonious development of education.

I. Objectives and tasks

Implement the "Nutrition Improvement Plan" for rural students, further establish and improve the nutrition guarantee mechanism for students, effectively improve the nutritional status of students and promote their healthy growth.

Second, the basic principles

In accordance with the basic model of "government-led, multi-party participation, departmental management and school implementation", we will adhere to the working principle of "safety first, adjust measures to local conditions and highlight key points" and the basic requirements of "economy, nutrition, health and convenience" and implement it steadily.

Third, the implementation content

(1) Scope and standards of implementation

Our school's "Nutrition Improvement Plan" was officially implemented on 20xx, x, x, and the implementation target was XXX students from grade one to grade four in our school. Among them, there are xxx students in Grade One, xxx students in Grade Two, xxx students in Grade Three and xx students in Grade Four. The subsidy standard is X yuan per student per day (calculated according to the student's annual school time of xxx days); Subsidies are distributed to students in the form of physical food by the school.

(B) the form and content of meals

Our school provides students with eggs, bread, milk and other foods in the form of nutritious meals between classes. The content is a box of milk with an egg or a box of milk with two loaves of bread.

(3) Feeding method and time

All the food in our school is delivered to the school by Yimin Food Co., Ltd., the bidding supplier of the District Education Bureau, and the school is responsible for the management of catering (eggs are delivered to the school by nutrition catering enterprises, and the school is entrusted to cook and open meals). The nutritious meals are packed in advance by the special manager, and the class teachers in each class are responsible for receiving and distributing them. Our school's "Nutrition Improvement Plan" was implemented in 20xx, and the school's unified catering time is Monday to Friday.

Four. Main work and related requirements

Operation process of "Nutrition Improvement Plan"

1, nutritious meal handover. The school should formulate a clear acceptance system, and the nutritionist should accept the food according to the acceptance system, and stamp and sign the food handover record form after confirmation. Schools must conduct random sampling inspection when receiving physical objects.

2. Storage of nutritious meals. Schools should be equipped with special storage equipment to ensure that the storage environment meets safety standards and provide guarantee for the safe storage of food. Formulate a clear safe storage system, and require the special manager of nutritious meals to store food according to the safe storage system, and keep samples as required. Every time you leave the library, you must truthfully fill in the registration form for receiving and distributing nutritious meals.

3. Nutritional meal processing. The chef in the school canteen is responsible for the processing and heating of eggs, and keeps processing records as required. Eggs and other surfaces should be cleaned before processing; After cooking, you should eat it within 2 hours. Students should not eat it every other meal or every other day. In addition, the school should provide disinfection facilities and equipment, and require the school canteen chefs to disinfect the tools used before and after each processing as required, and the tools that have not been disinfected shall not be used.

4. Distribution of nutritious meals. Before 9: 00 every morning, the school nutrition supervisor will subcontract according to the class size and the catering recipes of the day. The head teacher is responsible for receiving the nutritious meals of the class and distributing them. When receiving nutritious meals, we should check the production date and shelf life of food again, and do a good job in the registration and observation of food distribution. Before distributing food, the class teacher should organize students to have a morning check-up, ask students about their health status, investigate students who are allergic to eggs and milk, and register them one by one. Students who are allergic to egg milk are not allowed to eat egg milk, and catering enterprises use equivalent nutritious food instead.

5. Consumption of nutritious meals. The class teacher is responsible for the organization and management of students' dining, supervising the whole process of dining, and implementing regular, fixed-point, collective dining and supervised dining to prevent students from staying overnight and abandoning meals. Before eating, the class teacher must supervise the students to wash their hands thoroughly with tap water; After the meal, the class teacher is responsible for collecting the garbage after the meal and handing it over to the school for unified treatment.

Scheme and Scheme III for the Implementation of Students' Nutritional Meal This scheme is formulated in combination with the reality of our school in order to conscientiously implement the opinions of xxx compulsory education students' improvement plan and the spirit of relevant meetings in provinces, cities and counties, scientifically and effectively implement the nutrition improvement plan of rural compulsory education, further improve the nutritional status of rural students and improve their health level.

I. Organizational structure

Leading group for the implementation of nutrition improvement plan: xxx

Team leader: xx

Deputy leader: xx

Security office: xxx

Administrator: xxx

Members: Class teachers of each class.

Second, the content and requirements

1. standard and source of funds: according to the central government, students in rural compulsory education stage are subsidized by X yuan per day, and each semester is calculated as xxx days.

2. Dietary content:

Strictly follow the standards of hygiene, nutrition, warmth and deliciousness, determine the appropriate meal size according to local conditions, and provide nutritional supplements such as eggs and lunches. Food ingredients must meet the relevant food hygiene and safety standards and requirements, to ensure that food ingredients are fresh and clean, and scientifically formulate food recipes to ensure reasonable collocation, balanced nutrition and guaranteed nutritional quality.

Third, strengthening measures are put in place.

(1) Carefully organize and implement:

Student nutrition improvement project is a major livelihood project, involving a wide range, strong policy and high security risks. Therefore, the school must attach great importance to it, the principal should take overall responsibility, and the class teacher should provide good service to ensure the implementation of the work.

(2) Strictly standardize management:

First, strictly implement the publicity system of nutritious meal recipes, and publicize them in prominent positions in canteens and classrooms. The second is to implement nutritious meals in strict accordance with the published recipes.

Third, settle the accounts in time, and the accounts will be reimbursed by the personnel who distribute vegetables themselves, and the administrator will do a good job of signing and auditing the accounts. No other expenses are allowed in the expenses.

The fourth is to establish a student information management system.

(3) Do a good job in publicity and mobilization:

Hold a good teacher's meeting and class teacher's meeting, publicize the implementation policy of nutritious meals to students, parents and teachers through various forms of publicity and education, listen to opinions and suggestions from all sectors of society extensively, improve the work in time, and conscientiously sum up experience, so that the student nutrition improvement plan can truly become a popular project and a sunshine project.

The implementation plan and the fourth plan of student nutritious meals are the popular project of the country and the national rejuvenation project that is conducive to the long-term development of the country. In order to improve the nutritional status of students in our school, enhance students' physique and promote their healthy growth, according to the spirit of "Opinions on the Improvement Plan of Nutritional Meals for xxxx Education Students" and the reality of our school, the Nutritional Meals Work Plan of Sa Jia Central Primary School is formulated.

I. Guiding ideology

Guided by Scientific Outlook on Development, we will fully implement the Party's educational policy and implement the "Nutritional Meal Project" to provide long-term nutritious lunches for our students, improve the nutritional deficiency of rural primary school students, adjust the dietary structure, increase the nutritional content, improve the dietary quality of rural students, give full play to the dual functions of strengthening the body and educating people, and promote the healthy growth of children.

Second, the implementation of nutritious meals leading group

Team leader: xxx (village primary school principal)

Deputy head: xxx (vice president of village primary school)

Xxx (village primary school vice principal and head of teaching and research)

Members: managers, class teachers, teachers on duty, and logistics personnel.

Three. Responsibilities and requirements

(1) Responsibilities and requirements of the team leader:

1. Coordinate and implement the "Nutrition Meal Improvement Plan" of our school.

2, check the implementation of the "nutrition diet improvement plan" special funds, to ensure earmarking.

3. Supervise the whole process of fund distribution and publicity.

4. Visit students and parents to find out their opinions and suggestions on nutritious meals.

5. Ensure smooth communication for 24 hours. The calls and visits of the masses should be recorded. If it is really necessary to investigate and implement it, it is necessary to feedback the implementation to the petitioner in a timely manner and resolve the contradiction at the grassroots level. In case of emergency, report to the town primary school in time.

(two) the responsibilities and requirements of the deputy head:

1, prevent and properly handle food hygiene and safety accidents in schools, and formulate and improve their implementation.

2, do a good job in the allocation, summary, reporting and settlement of special funds, and do a good job in the monthly nutritional meal food ledger and retrospective data management in the implementation process of nutritional meals. Social reflection related to mediation.

3. Conduct quality spot checks on purchased goods regularly and irregularly, and fill in the spot check sheet.

(3) Responsibilities and requirements of members:

1, managers should do a good job in the collection, settlement, statistics and reporting of special funds, and do a good job in the monthly ledger of nutritious meals and food; Guide each class to do a good job in student meal registration; And posting publicity, accept supervision.

2. The class teacher should carefully register the students' meals; Organize and maintain the dining order of students in this class, do a good job in students' ideological work, and urge students to eat on time to avoid waste; Urge students to put the garbage into the trash can after meals, and don't throw it around; The school listens to the opinions and suggestions of students and parents on nutritious meals once a month, and reports to the village primary school in time.

3. Teachers on duty should organize and maintain the order of students' meals; Summarize every week, find out the problems, put forward the rectification plan and report it to the village primary school.

4, logistics personnel to do a good job of collecting and keeping breakfast samples every day (sample retention time is xx hours), provide fresh and nutritious breakfast on time and in full, to ensure hygiene and cleanliness; Do not eat food that does not meet food hygiene standards, and ensure students' health and food hygiene and safety.

Fourth, the steps of implementation

(A) publicity: the use of school meetings, parent-teacher conferences and other forms to publicize and mobilize students and parents.

(2) Dining object: There are xx classes and xxxx students in our school.

(3) Dining form: company meal.

(4) scope of meals: students use their daily rest time at school to provide nutritious meals for each student free of charge, to ensure a reasonable dietary structure and balanced nutrition, and to provide nutritious meals for students as planned to ensure quantity and quality.

Verb (abbreviation for verb) emergency measures

(1) When the accident happened, the school leaders and administrators promptly gave guidance to the teachers and students, thus avoiding unnecessary confusion;

(2) After the accident, pay attention to maintaining the normal teaching order and organize personnel to do ideological work for food poisoning personnel;

(3) When teachers and students are found to have similar symptoms of suspected food poisoning, they should be sent to the hospital quickly for treatment;

(4) report to the town primary school, education bureau, health and epidemic prevention department and other relevant departments quickly;

(5) Do a good job in sampling edible food for inspection by the health department. If it is caused by off-campus food, it should also actively cooperate with relevant departments to sample immediately;

(6) Quickly check the list of teachers and students who eat toxic food and check their physical condition;

(7) Actively cooperate with relevant departments at higher levels in diagnosis, treatment, investigation and accident handling.