On how to do a good job in the safety management of summer canteens

With the temperature rising in summer, in order to ensure the safety of summer canteens and effectively prevent food poisoning incidents in view of food safety problems such as infectious diseases and food poisoning in summer, the following six measures can be taken to do a good job in the safety management of summer canteens:

First, raise awareness and strictly control safety thoughts. Regularly organize canteen staff to seriously study the Food Hygiene Law and other laws and regulations and relevant provisions of canteens, improve their awareness of legal system and food hygiene and safety, clarify the person responsible for canteen safety, and implement canteen safety work.

The second is to be serious and responsible, and strictly control food procurement. Implement the management system of full-time canteen administrators, purchase at fixed points, strictly control the quality when purchasing food, purchase food through formal channels, ensure that no rotten food and stale vegetables enter the canteen, and ensure the hygiene and safety of food from the source.

Third, make scientific arrangements and strictly control grain stocks. In view of the difficulty of high temperature storage in summer, it is necessary to increase the purchase quantity, store food as little as possible, and quickly clean and classify the purchased food. In addition, the purchased finished products, semi-finished products and raw and cooked foods are stored separately and classified and refrigerated to avoid cross-contamination and ensure the freshness and safety of food.

The fourth is to prevent micro-duration and strictly control sanitation and disinfection. Insist on cleaning and disinfecting the operating room, dining room, storage room, cooking utensils and other important places every day to ensure the disinfection quality. Clean the canteen once a week to prevent flies, rats and poisoning. At the same time, it is required to wear clean work clothes and hats. The canteen administrator regularly conducts a comprehensive inspection of the hygiene of the canteen and the staff, and supervises whether the canteen staff conduct processing operations in strict accordance with the regulations and standard procedures, and makes relevant records. So as to strictly control sanitation and disinfection.

The fifth is to arrange meals in the canteen scientifically and reasonably. According to the actual number of people who eat every day, make reasonable arrangements to ensure the quantity and quality of meals, and try to ensure that there are no leftovers in each meal. Minimize waste, prevent food poisoning or food-borne diseases at the same time, and effectively ensure the food safety of all employees in the station.