Spring and Summer Campus Food Safety Reminder of the Market Supervision Bureau of Laiwu District, Jinan City
By: Date: 2021-04-17 Categories: chinesefood Tags: ,
   Spring and summer are the periods of high incidence of bacterial food poisoning. Especially primary and middle school students and kindergarten children have weak gastrointestinal function and are more prone to seasonal diarrhea. The Laiwu District Market Supervision and Administration Bureau specially reminds schools, teachers, students and parents to increase food safety awareness and ensure the safety of teachers and students.

  School notes
   1. Implement cleaning and disinfection of the canteen
   Fully clean and disinfect the back kitchen and dining places, facilities and equipment, public contact items (such as faucets, door handles, etc.), dishes, chopsticks, spoons, etc. of the canteen. Strengthen the management of rodent, fly, insect and dust prevention in the canteen to keep the air unblocked. Prepare hand sanitizer, disinfectant, alcohol and other disinfectants. At the same time, the health status of the staff in the cafeteria was carefully checked, and the body temperature was normal and healthy every day. Workers should check their body temperature before each meal and wear masks throughout the process.
   2. Strengthen the management of food raw materials and drinking water
   promptly remove and destroy food raw materials that have exceeded the expiration date or spoiled. Implement the purchase inspection and proof-request system. It is prohibited to purchase and use livestock and poultry meat and its products that have not been inspected and quarantined in accordance with the regulations or have failed to pass the inspection and quarantine. The water used in school canteens must meet the sanitary standards for drinking water prescribed by the state.
  3. Strict processing and production process
   Perform processing operations in accordance with the specifications to ensure that the hot food is cooked thoroughly and the core temperature reaches 70°C or more. Strictly separate raw and cooked food to prevent cross-contamination of food. Tools and utensils in contact with raw and cooked food should be stored and used separately. It is prohibited to use high-risk ingredients such as wild mushrooms, fresh daylily, sprouted potatoes, and green beans to make food.
  Four. Strict meal preparation and sample retention management
   Regularly and adequately disinfect the countertops, floors, air, etc. of the meal preparation area and the dining area to reduce the time of early serving, and make a meal cover to ensure that there is no cross-contamination and food is not consumed overtime. The amount of retained samples for each type of each meal should be no less than 125g, placed in a special closed container after cleaning and disinfection, and stored in a special refrigeration equipment for more than 48 hours.
  5. Optimize the way teachers and students eat meals
   Meals can be provided at different times and peaks, delivery to shifts, scattered meals, etc., to avoid crowds gathering for meals. Diners keep a certain distance and try not to talk to each other during meals to avoid the risk of cross-infection.
  Notes for teachers and students
   1. Reasonable diet, balanced nutrition
  Daily diet is varied, mainly cereals, eat more vegetables, fruits and potatoes, often eat milk, beans or their products, and eat fish, poultry, eggs, and lean meat in moderation. Drink plenty of plain water. Eat moderately and avoid overeating. Eat three meals regularly, eat less supper and snacks, and do not eat”high salt, high sugar, high oil” and other unhealthy foods.
   2. Proper exercise to enhance physical fitness
   Reduce the duration of sedentary sitting, and go out during class to relieve tension. Do more physical exercises to enhance your physical fitness. Work and rest on time, do not stay up late, ensure adequate sleep, and enhance immunity.
   3. Cultivate habits and pay attention to protection
   Maintain personal hygiene, wash hands before and after meals, reduce contact with public goods and parts in public places, take off the mask before eating and put it in a clean place, and put it on immediately after eating. When coughing or sneezing, cover your mouth and nose with tissues or elbow clothes, and avoid touching your eyes, nose or mouth with your hands.