@teachers and students, here comes the food safety risk warning for the fall semester of 2024
2024-09-01
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it is the beginning of another school year. in order to effectively ensure the food safety and health of teachers and students and strictly prevent and control food safety accidents, the market supervision and administration bureau of pingyi county, linyi city, issued the following reminders on campus food safety:
implementing principal responsibilitiesit is necessary to implement the main responsibility of campus food safety management, strictly implement the principal (garden director) responsibility system for food safety, and comprehensively strengthen campus food safety management through measures such as establishing a food safety responsibility system, improving the dynamic management mechanism for risk prevention and control, and formulating a food safety risk list.
at the same time, we must give full play to the role of food safety directors and food safety officers, and actively promote the implementation of the "daily control, weekly inspection, and monthly scheduling" work mechanism.
strengthen personnel management. organize food safety directors, food safety officers and practitioners to carry out food safety knowledge training, clarify food safety responsibilities, and pay attention to physical health and personal hygiene.
comprehensively check the validity period of the canteen staff’s health certificates to ensure that no one is missed.
conduct risk investigation.a comprehensive inspection of school canteens should be organized before the start of school to ensure that the environment is clean and tidy.
processing sites, dining areas, facilities and equipment, tableware, water dispensers and secondary water supply tanks must be thoroughly cleaned and disinfected in accordance with regulations.
it is necessary to strengthen the canteen's management of rat, fly, insect and dust prevention to keep the air unobstructed.
all food raw materials must be thoroughly checked, and food raw materials left over from the previous semester must be completely cleaned up. food raw materials that have exceeded their shelf life or are rotten or spoiled must be removed and destroyed in a timely manner.
standardized processing operationsthe requirements of the general hygiene standards for catering services and the food safety operation standards for catering services must be strictly implemented, and the cleaning, repair and maintenance systems for business premises and facilities and equipment, food raw material control systems, purchase inspection and record management systems, tableware cleaning, disinfection and cleaning management systems, food sample retention systems, and employee health management and training assessment systems must be implemented.
keep a tight control on the purchase of food raw materials, purchase from regular channels, request certificates and invoices and conduct inspections as required.
prevent cross-contamination of raw and cooked foods, and make sure food is cooked thoroughly.
purchase and use cleaning and disinfection products that meet national standards in a standardized manner, and store cleaning and disinfection products separately from food to avoid food contamination.
maintain "internet + open kitchen and bright stove".it is necessary to do a good job in food safety management in the back kitchen and daily operation and maintenance of "internet + open kitchen". if it is found that the video cannot be displayed normally, timely maintenance and repair should be carried out. if the equipment is damaged, it should be replaced in time to ensure the normal display of "internet + open kitchen".
improve emergency response. we need to establish and improve the food safety emergency management mechanism, strengthen canteen food safety management, prevent foodborne diseases, and ensure food safety for teachers and students.
once a suspected food poisoning incident occurs, people should be immediately organized to seek medical treatment and protect the scene, and the incident should be reported to relevant departments such as market supervision, health, education and sports in a timely manner for disposal, and publicity and guidance should be strengthened to avoid causing panic among students and parents.
adhere to strict economy.the concept of saving should be integrated into all aspects of food procurement, processing operations, food distribution and dining, and all provisions of the "anti-food waste law of the people's republic of china" should be implemented.
guide students to develop good habits of practicing thrift and opposing waste, insist on taking food on demand, carry out the "clean plate campaign", and effectively prevent "waste on the tongue".
develop healthy habits.students should be encouraged to develop good personal hygiene habits, wash their hands before and after meals, not drink raw water, not patronize unlicensed restaurants and roadside stalls, not eat risky or unfamiliar foods, and not buy "three-no foods."
try to eat less or no food cooked by fried, grilled, etc., and eat low in oil, salt, and sugar to maintain nutritious and healthy eating habits.
(massive news reporter wang heying)
