To build on the results of the intensive school meals programme and to continue to strengthen itSchool food security:: managing, enhancing safety awareness among front-line staff in school canteens and regulating the processes of practitionersMinistry of educationThe office has recently issued school food safety ten musts, school cafeteria workers ten discretion, to further strengthen the school food safety perimeter and protect children's health。
School food safety "ten must"
1. A licence to operate food must be obtained in accordance with the law. School canteens and their contracting enterprises shall operate strictly under a licence and may not operate without a licence or a licence。
Secondly, the principle of public good must be upheld. School canteens run on their own initiative are not for profit, and rural compulsory school canteens run under nutrition improvement programmes may not be contracted or commissioned。
Thirdly, food safety accountability must be implemented. Schools should establish food safety accountability, with the headmaster as the primary duty holder, with clarityFood safety managementPersonnel duties, ensuring accountability。
Health management and training for canteen practitioners must be strictly carried out. A canteen practitioner is required to take up work with a valid health certificate and undergo an annual health check. An annual training programme has been developed to train practitioners in food safety and to keep a record of training。
5. Food raw materials must be procured in strict compliance with the requirements. Large quantities of food products must be procured through open tendering, centralized points, supplier access and evaluation exit mechanisms, and food raw materials that are not legally sourced, qualified or meet food safety standards must not be procured。
Vi. A system of inspection records of incoming goods must be implemented. The purchase of food raw materials requires the identification of the supplier's licence and the certification of the product, the “joint inspection of two or more persons”, the proper recording and preservation of the relevant documents, and the non-receipt of food items with incomplete certificates, abnormal sensory characteristics or corrupt deterioration。
7. The sale of high-risk foods must be strictly prohibited. In primary and secondary schools, kindergarten canteens are not allowed to produce cold sorghum foods, raw foods, cold processed pastries, high-risk foods such as beans, fresh yellow flowers, wild mushrooms, and sprouts。
8. The cleaning of disinfectant meals must be strictly regulated. School canteens and beverages must be cleaned, disinfected and stored in specialized cleaning facilities in a timely manner, without the use of cleaning, incomplete or repeated meals。
Ninth, it is important to insist that the gratuity system is not formal. The school shall strictly regulate the implementation of the gratuity system by scheduling the gratuity staff on a regular basis and ensuring that each meal is shared by the school-related director and the student. A parental meal system may be established in schools with conditions。
Food safety incidents must be dealt with as required. In the event of a food safety accident or a suspected food-borne disease, immediate measures must be taken to report the authorities in a timely manner, to refrain from false reporting, to delay reporting and to cooperate with investigations。
School cafeteria staff “no ten”
1. Persons who have not obtained a valid health certificate are not allowed to work in contact with directly imported food。
2. The procurement of food raw materials and food-related products that do not meet food safety standards, such as food additives, toxic and hazardous substances and expired, spoiled and sensory abnormalities, which are prohibited from use in the catering industry。
3. The laws and regulations prohibit the production of food products and the conduct of such products in accordance with the laws and regulations。
Food processing without wearing a clean working hat, mask and uncleaned hand is prohibited。
5. No activities in food-processing areas that may contaminate food products, or in food-processing and utensils cleaning and disinfection outside food-processing areas, shall be permitted。
6. There is no need to be sophisticated, mixed tools。
7. No commingling of personal effects with food, food or meals is permitted。
8. The use of uncleaned or incomplete meals and containers is prohibited。
9. No disposal of cooking waste shall be permitted in violation of the requirements of laws, regulations and regulations。
10. There shall be no concealment, false reporting, delay in reporting food safety incidents, concealment, forgery, destruction, transfer of substandard food or related evidence。
