School cafeteria and student group meal hygiene regulations

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Regulations Chapter I, Article II of Chapter II Article III Article IV Article V Article VI Article VII Article VIII Article IX Chapter 3 of Article 10 eleven Article XII Article XIII Article XIV Article XV Article XVI Article XVII Article XVIII Article XIX Article XX twenty-one twenty-fourth chapter two Chapter V Article 24 Article 23 Article 25 Article 26 Article 27 Article 28 Article 29 Article 30 Article 31 thirty-two Article 33 Article 34 Chapter VI Article 35 Article 36 Article 37 Article 38 Regulations commenced Edit this paragraph Ministry of Education, China People's Republic Ministry of Health Order No. 14 is hereby "school cafeteria and student group meal hygiene regulations," since November 1, 2002 into effect. Minister of Education Chen Zhili, Minister of Health Zhang Wenkang 二 ○ ○ 二年 九月 二十 edition of Chapter I General Provisions Article 1 of this paragraph to prevent food poisoning or a disease engendered school accidents, protect the health of staff and students , according to the "Food Sanitation Law" and "Regulations on the Work of School Health," enactment of this provision. These rules shall apply to all levels of full-time schools and kindergartens. Article school cafeteria and student group meal of health management must adhere to prevention-oriented approach, the implementation of the health administration department supervision and guidance, supervision and management of administrative departments of education, school specific implementation working principles. Edit this paragraph chapter canteen buildings, equipment and sanitation requirements of Article canteen external environment should be kept clean and tidy and take effective measures. Eliminate rats, cockroaches, flies and other harmful insects and their breeding conditions. Article canteen facilities and equipment layout shall be reasonable and should be relatively independent of food raw materials storage room, food processing, operating room, dining establishments and food for sale. Article cafeteria between machining operations shall meet the following requirements: (a) the minimum area of ​​not less than 8 square meters used; (two) should be more than 1.5 meters of wall tiles or other waterproof, washable material dado; (three) the ground should be waterproof, non-slip, non-toxic, easy to clean material to build, with a certain slope,Nike Presto Womens, easy cleaning and drainage; (four) are equipped with adequate lighting, ventilation, exhaust equipment and effective fly-proof, dust-proof , rodent control, sewage and meet the health requirements of the waste storage facilities and equipment; (five) ordinary selling cold meat dish dish among colleges and universities must have a cafeteria, and with a special refrigeration, washing disinfection of facilities and equipment. Article canteen should be useful wear-resistant, easy to clean non-toxic materials manufactured or built special tableware washing, disinfection and other cleaning pool facilities. The use of chemical disinfection, you must have two or more pools, and shall not washing vegetables, meat and other facilities and equipment mix. Article tableware before use must be cleaned and disinfected, comply with the relevant health standards. Do not use unsterilized tableware. Do not reuse disposable tableware. After disinfection tableware tableware must be stored in special cleaning cupboard standby. Sterile and non-sterile tableware should be kept separate and clearly marked tableware storage cabinet. Tableware cleaning counters should be cleaned regularly to keep clean. Article IX used tableware washing, disinfectants must meet the health standards or requirements. Washing, disinfectant must have a fixed storage location (cabinet), and there are clearly labeled. Article cafeteria dining diner should be set for hand washing, dishwashing tap water devices. Edit this paragraph chapter food procurement, storage and processing requirements of Article XI strictly to good health food procurement Off. Canteen buyer must to hold health permits business units procurement of food, and in accordance with relevant state regulations cable card; should be relatively fixed place of food procurement in order to ensure its quality. Prohibit the procurement of the following foods: (a) spoilage, rancidity grease, mildew, vermin, filthy dirty, mixed with foreign matter, or other abnormalities in sensory properties of toxic or hazardous substances are toxic and hazardous substance pollution, may be harmful to human health food; (two) by the veterinary health inspection or testing of meat and meat products; (three) than shelf-life or non-compliance with food labeling requirements stereotypes packaged food; (four) does not meet the standards and requirements of food hygiene foods. Article XII of the school in charge of student group meal ordering personnel when ordering, production operators should be recognized for health permit marked "delivery" or "student nutrition meal" licensed project, not to unauthorized production and management those ordering. Students must when food processing group meal shall not order the remaining food every meal, not ordering cold meat dish food. Strict feeding hygiene quality, according to the ordering requirements for feeding units to provide food for acceptance. Article XIII food storage shall be classified, sub-frame, wall, ground storage, regular inspection and timely treatment deterioration or exceeding shelf life of foods. Food storage site prohibits storage of toxic and hazardous substances and personal life items. Refrigeration equipment for preserving food, must be labeled with signs, raw food, semi-finished and cooked food should be divided cabinet storage. Article XIV for raw materials, semi finished knife, pier, plates, buckets, pots, baskets, cloth and other tools, containers must be clearly marked, so used separately, positioning storage, wash after use to keep clean. Article XV cafeteria cooks must be made using fresh clean raw food, not processed or used spoilage and unusual sensory properties of food and raw materials. Article XVI cooked processed foods must be done, you need to process large chunks of cooked food, the center temperature of not lower than 70 ℃. Processed and cooked products should be stored separately from food raw materials or semi-finished products, semi-finished products and food ingredients should be stored separately to prevent cross contamination. Do not touch food with toxic filth. Shall not be sold to students gone bad or abnormal sensory traits that may affect students' healthy food. Article XVII vocational schools, general secondary schools, primary schools,f50 2013, special education schools, kindergartens canteen not selling cold meat dish. Colleges canteen dish between air disinfection must be carried out regularly; should be someone machining operations between non-dish dish staff are not allowed to enter the room; processing work dish utensils, containers must be dedicated, must be sterilized before use, must be washed after and keep them clean. Depicting a variety of cold dishes every meal should be no less than 250 grams of the sample left in the refrigeration equipment to save more than 24 hours to prepare for inspection. Article XVIII of food after cooking prior to the disposal is generally not more than two hours, if stored over two hours, it should be higher than 60 ℃ or below 10 ℃ under the conditions of storage. Article XIX cafeteria leftovers must be refrigerated, refrigerated no longer than 24 hours, no deterioration in the case of confirmation must be thoroughly heated to high temperatures, before continue to sell. Edit this paragraph Chapter IV Article XX canteen canteen hygiene requirements practitioners practitioners, managers must master the basic requirements relating to food hygiene. Twenty-one canteen employees must undergo an annual medical examination, newly employed temporarily in food production and management personnel are required to undergo a medical examination to obtain a health certificate before they participate in the work. Persons suffering from dysentery, typhoid, viral hepatitis and other gastrointestinal diseases (including pathogen carriers), active tuberculosis, suppurative or exudative dermatitis and other diseases that impede food hygiene shall not engage in direct contact with imported food work. Cafeteria workers and staff in collective meals Fencan cough, diarrhea, fever, vomiting and other symptoms hinder food hygiene, shall immediately out of work, to be to identify the cause, eliminate incompatible with food hygiene illness or cure, side can be re-induction. Twenty-two cafeteria workers should have good personal hygiene habits. Must be: (a) before work, after handling raw foods, and after washing hands with soap and running water; direct contact with imported food should wash their hands before disinfection; (two) wear clean work clothes, hats and caps placed on hair Within; (three) shall not stay long fingernails, nail polish, wear rings processed foods; (four) shall not place in the food processing and marketing of smoking. Edit this paragraph Chapter Twenty-three school management and supervision of the competent principal responsibility system should be established and equipped with full-time or part-time food hygiene management staff. Twenty-four schools should establish and improve food hygiene and safety management system. Canteen contracted operation, the school must take food hygiene and safety as an important indicator of contract. Twenty-five school canteens must obtain health administrative department issued health permits, without obtaining health permit shall not operate the school cafeteria; should actively cooperate with the initiative to accept the local health administrative departments of health supervision. Twenty-six school canteens shall establish rules and regulations and health management post responsibility system, the relevant terms of health management should be dining publicity and accept the supervision of diners. Canteen should establish strict security measures, staff canteen non-prohibited from intruding into the school canteen food processing operating room and food raw materials storage room, to prevent poisoning incidents, to ensure the health and safety of students dining. Article 27 Schools shall strengthen food hygiene education for students, scientific guidance, to discourage students do not buy the street without a license (permit) and food vendors selling lunch, do not eat unidentified suspect food. Article 28 The administrative departments at all levels of education should be based on "Food Sanitation Law" and the requirements to strengthen the work under the jurisdiction of the school's administration of food hygiene and safety management of food hygiene supervision and evaluation as an important part of the school , in the assessment of school work, food hygiene and safety should work as an important assessment indicators. Article 29 The administrative departments at all levels of education should develop canteen managers and practitioners of training programs and the health administration department under the guidance of an organized regularly for the school canteen managers and practitioners for food hygiene knowledge, ethics and legal education training. Article 30 The administrative departments at all levels of education and school health care institutions belong to the school cafeteria and students with collective meal operational guidance before inspection and supervision responsibilities, school canteens should be regular in-depth business guidance and inspection and supervision. Article 31 The health administrative departments at all levels should be based on "Food Sanitation Law" the relevant provisions, to strengthen the school cafeteria and student group meal sanitary supervision, cafeteria procurement, storage, processing, and sales likely to cause food poisoning or other food borne diseases should focus on the important aspects for the supervision and guidance. Health permit work to increase the management and supervision, strict implementation of the licensing of health standards, the quality of health instability and do not have health conditions shall not be issuing school cafeteria. Right to obtain health permits school cafeteria to increase the intensity and frequency of supervision. Article 32 Schools shall establish food poisoning or other food-borne diseases and other emergencies emergency handling mechanism. Food poisoning or suspected food poisoning, you should take the following measures: (a) immediately cease production and business activities, and to local people's government administrative departments of education and health administrative departments; (two) to assist health institutions to a patient; (three ) reserves of food poisoning caused or may cause food poisoning food and raw materials, tools, equipment and on-site; (four) with the health administrative departments to investigate, according to the requirements of the health administration department truthfully provide relevant materials and samples; (five) to implement health Administration require other measures, the situation to a minimum. Article 33 The school must establish and improve food poisoning or other food-borne diseases reporting system, the occurrence of food poisoning or suspected food poisoning incidents should be promptly reported to the local education administration and health administration. Local educational administrative departments should report to the higher education administrative departments progressively. Local health administrative departments shall report within 6 hours of the Ministry of Health, and also report the same level government and higher level health administrative departments. Article 34 to establish a system of accountability for school food hygiene. In violation of the provisions of dereliction of duty, poor management, food poisoning or other food-borne diseases caused by students of the school and responsibilities, as well as other food-borne diseases caused by food poisoning or after school concealment unreported and responsible persons, the education administrative departments in accordance with relevant regulations give notice of criticism or administrative sanctions. Not meet the sanitary conditions of licensing issues hygiene permit or other food-borne diseases caused by food poisoning, the person responsible for the health administration departments in accordance with relevant regulations give notice of criticism or administrative sanctions. In violation of the regulations, causing major food poisoning incidents, the circumstances are especially serious, responsible person to be punished according to relevant legal obligations. Edit this paragraph Chapter VI Supplementary Provisions Article 35 The provisions of the following terms means: student group meal: a meal for the students for the purpose of configuring meals and food, including students ordinary meal, nutritious meals for students, student recess meal ( milk, soy milk, beverages, pasta,cristiano ronaldo soccer shoes 2013, etc.), the school organizes various activities to provide students with a collective diet. Canteen: School running the canteen, canteen contractor and after college logistics expertise to provide students with dining services entity. Canteen Employees: canteen buyer, canteen cook, canteen Fencan member storekeeper and so on. Article 36 student comes to simple processing of grain, vegetables or hot meals that students mainly small rural schools, their canteen buildings, equipment, etc. to implement the provisions temporarily as a unit to treat. However, other aspects should meet the requirements. Article 37 student group meal production operator supervision and management, according to "student group meal health supervision measures" implemented. Article 38 These Regulations November 1, 2002 onwards.