School food safety management system responsibilities
Schools should regard food safety as an important part of school safety work, establish, improve and implement relevant food safety management systems and work requirements, and organize regular inspections of potential food safety hazards.
Primary, secondary and secondary schools and kindergartens should establish a centralized meal accompaniment system. At each meal, the relevant person in charge of the school should have a meal with the students, keep a record of the meal accompaniment, and promptly discover and solve problems existing in the centralized dining process.
Qualified primary and secondary schools and kindergartens should establish a system for parents to accompany their meals, improve corresponding working mechanisms, and conduct timely research and feedback on the opinions and suggestions put forward by parents who accompany them on school food safety, nutrition and health.
Schools should be equipped with full-time (part-time) food safety management personnel and nutrition and health management personnel, establish and implement a responsibility system for centralized dining positions, and clarify the responsibilities related to food safety and nutrition and health management.
Where conditions permit, places should equip primary and secondary schools and kindergartens with nutrition professionals or support schools in hiring nutrition professionals to provide consultation and guidance on balanced dietary nutrition and promote concepts such as scientific meal preparation and dietary nutrition.
School food safety and nutrition and health management related staff should receive regular training and assessment in accordance with relevant requirements, and learn laws, regulations, rules, standards and other relevant professional knowledge related to food safety and nutrition and health.
Other matters of school food safety management system
When purchasing food and raw materials in school canteens, the relevant license documents shall be checked in accordance with the following requirements, and copies or other certificates stamped with the official seal (or signature) shall be retained:
(1) When purchasing food from food producers, their food production licenses and product qualification certificates, etc. should be inspected
(2) When purchasing food from food operators (shopping malls, supermarkets, convenience stores, etc.), their food business licenses, etc. should be checked
(3) If purchasing directly from producers of edible agricultural products, copies of their social credit codes or ID cards must be inspected and retained
(4) When purchasing edible agricultural products from a centralized trading market, a purchase voucher stamped with the official seal (or signed by the person in charge) of the market owner or operator shall be obtained and retained.
(5) Those who purchase meat should check the quarantine certificate of meat products; those who purchase meat products should check the inspection certificate of meat products.
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