Conspling and precise precision measures to escort the food safety of campus

In order to do a good job in the preparation of food safety preparations for school cafeteria before the beginning of the autumn school, to maximize the hidden dangers of food safety, strengthen school food safety supervision, and ensure that the majority of teachers and students are "safety on the tip of the tongue." Ya'an Tianquan County Market Supervision Bureau carefully organized and planned in advance, and went all out to prepare for food safety preparations for school cafeteria before the beginning of the autumn school.

Due to the special supply group, there are a large number of people, and the high degree of social attention, the Tianquan County Market Supervision Bureau attaches great importance to the food safety work of the school cafeteria and the campus surrounding campuses. Formulate and issue a special inspection work plan, make overall arrangements, deploy in advance, organize strict organizations, strengthen measures, decompose various tasks to people, implement various responsibilities in place, and effectively achieve "strict source, strict process, risk strict control" Essence Uniformly produce the school cafeteria food safety self -inspection table, require various schools in the county to carefully organize the food safety self -inspection work of the cafeteria, comprehensively clear the remaining inventory food and raw and auxiliary ingredients, and to operate the place, facilities, equipment, equipment, catering utensils, and catering utensils Wait for comprehensive cleaning and disinfection to check and eliminate hidden food safety hazards in time.

At the same time, the bureau's three kindergarten canteens of the new certificates shall be conducted in strict accordance with the requirements of the school's canteen standardization construction, and on -site guidance should be conducted according to local conditions. According to the order of raw materials, raw materials processing, semi -finished product processing, and finished product supply, there are two complete settings of food and kitchen equipment and functional areas, and the food processing process layout is reasonable. (Han Liping)

- END -