The director of the Suining Market Supervision Bureau Xing Xiao Bing led the team to inspect and guide the food safety work of autumn schools

In order to further strengthen the school's food safety supervision and effectively ensure the safety of the majority of teachers and students, recently, the party secretary and director of the Suining Market Supervision Bureau, Xun Xiao Bing led the team to inspect and guide the food safety work of schools in the autumn school.

The inspection team focuses on the Suining Middle School high -tech campus cafeteria, Suining No. 2 Middle School Canteen cafeteria, and the collective meal and distribution unit of Suining Middle School, which are about to be put into use in the autumn school. Whether the food safety system is sound, whether the refrigeration and freezing, food retention, catering utensil cleaning and disinfection, "three defense" and other types of facilities and equipment are equipped with sufficient equipment, whether the health management of employees is in place. At the same time, the school's food safety fast inspection room and The construction of "Internet+Ming Kitz Liang Stove".

Xi Xiaobing pointed out that school food safety is the top priority of food safety supervision. Schools and students' collective dining and distribution units should strengthen the bottom line thinking, improve the responsibility system, strictly control the school's food safety, and strictly prevent strict control of food safety risks. Essence

He emphasized that one is to strictly control personnel. It is necessary to strengthen the health management of employees from both physical and psychological aspects, and regularly carry out food safety knowledge and professional psychological health training. The second is to strictly purchase ingredients. It is necessary to designated large foods such as rice, noodles, oils such as noodles, and oil used by designated purchases, and establishing mechanisms such as inspection and evaluation of service quality inspection, accountability, and exit of fixed -point distribution enterprises to ensure that the raw materials are reliable, controlled, and traceable at the source. The third is to strictly control the processing and production. It is necessary to strictly follow laws and regulations such as the "Measures for Food Safety Management of Elementary and Middle Schools in Sichuan Province" and "Code for Food Safety Operations for Catering Services" and other foods to prohibit processing and production of high -risk foods. The fourth is to strictly clean the cleaning and disinfection. It is necessary to regularly check whether the cleaning and disinfection equipment and facilities are running normally, and guide the employees to strictly match the concentration of cleaning agents and disinfection solution to avoid the residues of cleaning and disinfection supplies. Fifth, strict control of emergency disposal. Strict management of samples, improve emergency plans, strengthen emergency drills, and do a good job of emergency response to food safety emergencies. (Chen Yan reporter Cheng Boquan)

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