1、In order to ensure normal teaching order, protecting students ' healthy growth, ensuring that national (property) is not lost, to prevent or minimize the occurrence of safety accidents, follow the "prevent, rescue each other, ensure safety and reduce losses" principle, according to the

2、 local conditions, make the management system. 1, the principal is the responsibility of school safety, school security under the leadership of President security work leading group. The head teacher to the leadership team is responsible for, implementation of the accountability system. 2, school mo

3、nthly student knowledge about safety education, education should be diversified in the form every safety education for students of classes per week should be targeted. To carry on emergency issues dealing with education in General, self-help and mutual rescue knowledge. Emergency calls (such as 110,

4、 119, 122, 120, and so on) use common sense in education. 3, the establishment of major accident reporting system. School students report major accident within an hour of education; student run and disappearances to report; report of the accident to a written report in triplicate, a correctional cen

5、tre, a police station, a township people's Government shall not conceal the accident. 4 week, teachers are on duty system, establish and improve the leadership values; strengthen the education, management of teaching activities in schools to ensure normal teaching order; responsible for school s

6、afety leadership always maintained close contact and district police stations, canvassing support from the police station on school safety and help. 5, strengthening teachers ' moral education, establish a dedicated love, improving education quality, observe the students ' psychological chan

7、ges at any time and take preventive measures, no corporal punishment and covert corporal punishment on students, student out of the classroom, schools may not be. 6, units or departments use student Street propaganda or participate in the celebrations, as well as participating in other social work,

8、without approval of the Correctional Centre, school principals consent, without organization. Without the approval of relevant departments, may organize students to participate in fire fighting, disaster relief and so on. 7, schools should educate students to obey the school rules and regulations, o

9、n time, on time home to prevent accidents. 8, school to school inspections on a regular basis, found hidden in time, and in severe cases, it is hard to eliminate immediately closed, and reported to the local people's Government, education, and rule of law section. 9, the school should always che

10、ck the internal walls, retaining walls, ponds, railings, handrails, doors, Windows, staircases and a variety of sports, extracurricular activities, facilities such as fire safety, infrastructure security, unsafe facility to immediately repair and demolition to ensure that teachers and students work,

11、 learn, live venues and facilities are safe and reliable. Song Lin Xiang Liu Jia ping elementary school March 2016 song Lin Xiang Liu Jia ping primary school fire safety systems to enhance fire safety, protection of public property and the life and property safety of teachers and students, school fi

12、re safety into day-to-day management, is developing the following fire safety system. 1, strengthen fire safety education of the whole school. According to the requirements of the Fire Services Act, so that everyone has of keeping fire control safety, protecting fire control facilities, fire prevent

13、ion, reports of fire普光分公司職工食堂食品安全監(jiān)督檢查實施方案為切實搞好分公司所屬職工食堂食品安全工作，促進各項衛(wèi)生管理制度得到有效落實，提升職工食堂食品質(zhì)量安全管理水平，預(yù)防集體性食物中毒及食源性疾病的發(fā)生，保障職工的身體健康，特制定本方案。一、組織領(lǐng)導(dǎo)成立食品安全監(jiān)督檢查領(lǐng)導(dǎo)小組和監(jiān)督檢查小組。（一）領(lǐng)導(dǎo)小組組長：普光分公司生產(chǎn)服務(wù)中心分管領(lǐng)導(dǎo) 公共事業(yè)管理處西南項目部領(lǐng)導(dǎo)成員：生產(chǎn)服務(wù)中心和西南項目部人員組成職責(zé)：負責(zé)實施方案的審核，協(xié)調(diào)各部門間的工作配合，對監(jiān)督檢查發(fā)現(xiàn)的違法、違規(guī)行為做出處理決定，解決監(jiān)督檢查過程中遇到的有關(guān)問題。（二）日常監(jiān)督檢查小組組長：疾控中

14、心西南項目部負責(zé)人 成員：由公共事業(yè)管理處西南項目部專業(yè)人員組成。職責(zé)：按照食品安全法、餐飲業(yè)和集體用餐配送單位衛(wèi)生規(guī)范等相關(guān)法律法規(guī)要求，規(guī)范開展日常衛(wèi)生監(jiān)督檢查、餐用具消毒效果監(jiān)測與評價、重點食品質(zhì)量監(jiān)測等。充分發(fā)揮專業(yè)技術(shù)優(yōu)勢，指導(dǎo)各職工食堂規(guī)范開展餐飲服務(wù)活動，對檢查中發(fā)現(xiàn)的問題提出整改建議，并及時匯總上報領(lǐng)導(dǎo)小組。二、監(jiān)督檢查內(nèi)容（一）日常管理情況檢查1、食堂衛(wèi)生管理情況 是否成立以負責(zé)人為第一責(zé)任人的衛(wèi)生組織，是否有兼職食品衛(wèi)生監(jiān)督員，是否制定有食品采購、儲存、加工、餐具消毒及從業(yè)人員管理等制度。2、從業(yè)人員管理情況 從業(yè)人員是否經(jīng)過健康體檢取得健康證，是否患有有礙食品衛(wèi)生的疾病，

15、是否進行衛(wèi)生知識培訓(xùn)并取得培訓(xùn)合格證，從業(yè)人員是否嚴格執(zhí)行“四勤”制度。3、環(huán)境及設(shè)施設(shè)備衛(wèi)生管理情況 食堂內(nèi)外環(huán)境是否符合要求、設(shè)備用具是否定期清洗、消毒、保潔。按照要求進行清潔。4、食品及原料管理情況 采購食品及原料索證是否按照規(guī)范要求進行索證、索票，出入庫是否建立詳細的登記臺賬。5、餐用具管理情況 餐用具消毒是否符合相應(yīng)的物理、化學(xué)消毒方法要求，是否達到消毒效果等。檢查標準（詳見附件）（二）餐用具消毒效果監(jiān)測評價1、監(jiān)測評價方法 按照國家有關(guān)規(guī)范要求，每月對各職工食堂所使用的餐、用具（餐盤、碗、筷、刀、案等）進行一次全面監(jiān)測。2、檢測項目 細菌總數(shù)、大腸菌群、致病菌。（三）食品質(zhì)量監(jiān)測評

16、價1、監(jiān)測方法 每月根據(jù)各職工食堂采購食品及原料、果蔬菜等情況，重點對糧、肉及肉制品、蛋、食用油、乳制品、蔬菜、水果、調(diào)味品、豆制品等分別進行隨機抽樣監(jiān)測。采用快速檢測方法進行定性監(jiān)測，對可疑食品進行暫時封存并進一步進行定量檢驗，對不合格食品按有關(guān)規(guī)定進行朔源和處理。2、檢測項目 針對不同種類進行微生物、理化及農(nóng)業(yè)殘留項目檢驗。重點對生肉的瘦肉精、奶制品的三聚氰胺、食用油的過氧化值（是否使用地溝油）、水果及蔬菜農(nóng)藥殘留、大米新陳度及石蠟/礦物油、木耳摻偽等項目監(jiān)測（具體項目見附件4）。三、監(jiān)督檢查時間、形式與頻次從2012年9月1日開始，采取以日常監(jiān)督檢查為主，集中檢查為輔的形式，每月由公共事

17、業(yè)管理處西南項目部組織專業(yè)人員，按照監(jiān)督檢查內(nèi)容，對分公司所屬職工食堂開展日常性監(jiān)督檢查，并進行餐用具消毒效果監(jiān)測和食品及食品原料監(jiān)測；每季度進行1次對從業(yè)人員食品安全衛(wèi)生知識培訓(xùn)；重大節(jié)日和重要活動期間開展專項監(jiān)督檢查和食品質(zhì)量專項監(jiān)測；對檢查和監(jiān)測中發(fā)現(xiàn)的問題，督促、指導(dǎo)其整改，每周二出周報，每月初出月報，內(nèi)容按生產(chǎn)服務(wù)中心周（月）安全生產(chǎn)會要求完成。四、保障措施（一）監(jiān)督檢查小組專業(yè)人員，要認真學(xué)習(xí)食品安全相關(guān)法律、法規(guī)、規(guī)范，監(jiān)督檢查要嚴格按照標準，認真做好現(xiàn)場檢查記錄及現(xiàn)場取證，對發(fā)現(xiàn)的問題要提出整改建議并及時指導(dǎo)、上報。（二）各職工食堂要配合監(jiān)督檢查工作，及時對照標準進行自查，保證

18、食品質(zhì)量和餐飲安全，預(yù)防食物中毒及食源性疾患的發(fā)生。（三）監(jiān)督檢查做到認真、全面、客觀、公正。附件：1、分公司職工食堂基本衛(wèi)生要求2、分公司職工食堂和集體用餐配送衛(wèi)生管理自查內(nèi)容3、食品質(zhì)量及餐用具消毒效果監(jiān)測項目4、餐飲業(yè)日常衛(wèi)生監(jiān)督檢查評分表附件1食堂基本衛(wèi)生要求  1、食品從業(yè)人員上崗前必須進行健康體檢，并接受食品衛(wèi)生法和衛(wèi)生知識培訓(xùn)，取得健康合格證和衛(wèi)生知識培訓(xùn)合格證后方能上崗。2、餐茶具五過關(guān)：一除殘渣、二堿水涮、三消毒、四清洗、五保潔。3、個人衛(wèi)生四勤：勤洗手剪指甲，勤洗澡理發(fā)，勤洗被禱衣服，勤換工作服。4、食品衛(wèi)生經(jīng)營人員每年必須進行健康體檢和定期的衛(wèi)生知識培訓(xùn)；新參加

19、工作和臨時參加工作的食品經(jīng)營人員必須進行健康檢查衛(wèi)生知識培訓(xùn)，取得健康證后方可參加工作。凡患有痢疾、傷寒、病毒性肝炎等消化道傳染病(包括病原攜帶者)、活動性肺結(jié)核、化膿性或滲出性皮膚病以及其它有礙食品衛(wèi)生疾病的，不得參加接觸直接入口食品的工作。   5、采購員應(yīng)專人采購，不得采購腐爛變質(zhì)的食物，應(yīng)采新鮮、符合學(xué)生營養(yǎng)的食物。如采有標簽食品，上面必須有品名、廠名、廠址、配料表、生產(chǎn)日期、保持期或保存期、批號(或代號)規(guī)格，食用或使用方法，有特殊要求的產(chǎn)品還應(yīng)有部、省一級衛(wèi)生行政部門的批準文號。食用色素禁止亂用、濫用，盡量選用天然色素，不用化學(xué)合成色素。食品添加劑有無品名及有無

20、生產(chǎn)許可證號，質(zhì)量標準規(guī)格，包裝袋上標示有“食品添加劑”宇樣。   6、消毒員定人，并作好每次消毒記錄。   常用的消毒方法有：沸消毒法。當(dāng)水沸時將餐具放入，待水再沸時取出備用。蒸汽消毒法。一般要求消毒柜內(nèi)溫度在80以上，保持30分鐘以上?；瘜W(xué)藥物消毒法。當(dāng)條件限制或消毒一些不耐高溫的食(飲)具時可以采用此類方法。其它方法。目前常用的還有電子消毒柜、遠紅外線消毒器等。消毒劑產(chǎn)品應(yīng)經(jīng)過衛(wèi)生部或省級衛(wèi)生監(jiān)督部門批準的包裝上應(yīng)有批準機關(guān)的文號。7、庫房保管員定人。庫房采光通風(fēng)好，有防蠅防鼠設(shè)施，放在食品架上有標識，庫房堆放食品應(yīng)隔墻離地。8、從業(yè)人員個人衛(wèi)生要

21、求   戴清潔工作衣帽，頭發(fā)無外露，作到“四勤”。食品分類存銷售直接入口食品應(yīng)洗手、消毒、使用工具售貨，錢貨分開。工作時，不準吸煙。不穿工作衣進廁所，便后洗手；不隨地吐痰，不亂丟廢棄物。工作時不戴戒指，不涂指甲油。附件2：食堂和集體用餐配送衛(wèi)生管理自查內(nèi)容項目檢查內(nèi)容結(jié)果環(huán)境衛(wèi)生廚房內(nèi)墻壁、天花板、門窗等是否有涂層脫落或破損食品生產(chǎn)經(jīng)營場所環(huán)境是否整潔防蠅、防鼠、防塵、防蟑螂設(shè)施是否有效廢棄物處理是否符合要求食品生產(chǎn)經(jīng)營過程加工用設(shè)施、設(shè)備工具是否清潔食物熱加工中心溫度是否大于7010-60存放的食物，烹調(diào)后至食用前存放時間是否未超過2小時；存放時間超過2小時的食

22、用前是否經(jīng)充分加熱用于原料、半成品、成品的容器、工具是否明顯區(qū)分，存放場所是否分開、不混用食品原料、半成品、成品存放是否存在交叉污染專間操作是否符合要求餐飲具、直接入口食品容器使用前是否經(jīng)有效清洗消毒使用除油劑、洗滌劑、消毒劑是否符合國家標準清洗消毒水池是否與其他用途水池混用化學(xué)消毒法使用消毒劑配置濃度是否符合要求物理消毒法，消毒時間和溫度是否符合要求消毒后餐具是否貯存在清潔專用保潔柜內(nèi)餐用具消毒效果監(jiān)測檢驗是否達標個人衛(wèi)生從業(yè)人員操作時是否穿戴清潔工作衣帽，專間操作人員是否規(guī)范佩戴口罩，是否執(zhí)行“勤洗手剪指甲，勤洗澡理發(fā)，勤洗被禱衣服，勤換工作服”個人衛(wèi)生從業(yè)人員操作前及接觸不潔物品后是否洗

23、手，接觸直接入口食品之前是否洗手、消毒或從業(yè)人員操作時是否有從事與食品加工無關(guān)的行為從業(yè)人員是否留長指甲或涂指甲油、戴戒指從業(yè)人員上廁所前是否在廚房內(nèi)脫去工作服健康管理從業(yè)人員是否有取得有效健康培訓(xùn)證明而上崗操作從業(yè)人員是否有有礙食品衛(wèi)生的病癥食品采購是否索取銷售發(fā)票，批量采購是否索取衛(wèi)生許可證、衛(wèi)生檢驗檢疫合格證明食品及原料是否符合食品衛(wèi)生要求食品貯存庫房存放食品是否離地隔墻冷凍、冷藏設(shè)施是否能正常運轉(zhuǎn)，貯存溫度是否符合要求食品貯存是否存在生熟混放食品或原料是否與有毒有害物品存放在同一場所違禁食品是否生產(chǎn)經(jīng)營超過保質(zhì)期食品是否生產(chǎn)經(jīng)營腐敗變質(zhì)食品是否生產(chǎn)經(jīng)營其他違禁食品衛(wèi)生知識培訓(xùn)從業(yè)人員每

24、年是否接受衛(wèi)生知識培訓(xùn)，是否取得培訓(xùn)合格證現(xiàn)場提問從業(yè)人員相關(guān)基本食品衛(wèi)生知識，知曉率附件3：食品質(zhì)量及餐用具消毒效果監(jiān)測項目序號適用范圍檢測項目備注1果蔬、肉制品類農(nóng)藥殘留亞硝酸鹽硝酸鹽 注水肉檢測試紙肉制品中色素含量畜肉和水產(chǎn)品鮮度瘦肉精（萊克多巴胺、鹽酸克倫特羅）2食用油類食用油酸價芝麻油純度速測食用油中桐油食用油中大麻油食用油中巴豆油食用油中礦物油食用油過氧化值地溝油監(jiān)測3乳制品三聚氰胺乳品中蛋白質(zhì)含量微生物監(jiān)測4飲料、酒類茶飲料中茶多酚飲料中苯甲酸鈉飲料中糖精鈉含量酒甲醇含量葡萄酒摻偽5水發(fā)產(chǎn)品甲醛雙氧水水發(fā)食品中工業(yè)堿木耳摻偽（硫酸鎂）6成品糧、面硼酸、硼砂面粉吊白塊大米新陳度速測

25、大米中石蠟/礦物油過氧化苯甲酰7調(diào)味品食醋總酸白醋摻偽食醋游離礦酸食醋游離礦酸速測試紙（深色醋）7調(diào)味品碘鹽含碘量味精谷氨酸鈉蘇丹紅醬油中食鹽醬油總酸與氨基酸態(tài)氮8蜂產(chǎn)品蜂蜜質(zhì)量9豆制品豆?jié){生熟度10腐竹、粉絲、蜜餞等二氧化硫含量11水質(zhì)純凈水電導(dǎo)率12微生物、真菌毒素黃曲霉毒素13其他雞蛋新鮮度水溶性非食用色素14餐、用具消毒效果細菌總數(shù)、大腸菌群、致病菌附件4：普光分公司職工食堂日常衛(wèi)生監(jiān)督檢查評分表 被檢查單位：              

26、     負責(zé)人:           結(jié)論：良好、一般、差地址：                    聯(lián)系電話：           類

27、別子類別不合格項目扣分值得分扣分說明證件（5分）衛(wèi)生許可證（5分）偽造、涂改、出借衛(wèi)生許可證不予評審  過期或超許可范圍經(jīng)營未亮證經(jīng)營5衛(wèi)生管理（35分）制  度（10分）未制定衛(wèi)生管理制度或衛(wèi)生管理制度不落實10  組織機構(gòu)（5分）無專職或兼職衛(wèi)生管理人員5 從業(yè)人員個人衛(wèi)生（20分）從業(yè)人員無有效的健康合格證明及培訓(xùn)記錄10 在崗從業(yè)人員患有食品安全法所列有礙食品衛(wèi)生的疾患5 在崗從業(yè)人員有不良衛(wèi)生習(xí)慣5 消殺藥品管理所用消殺藥品無專人管理或隨意存放、未建立使用登記臺賬建筑與布局有擅自更改已核定的面積

28、、設(shè)施與布局或使用功能等現(xiàn)象  環(huán)境衛(wèi)生（11分）加工經(jīng)營場所環(huán)境不整潔5  墻壁、天花板、門窗不潔，存在表面材料脫落、發(fā)霉等現(xiàn)象2 未按規(guī)定處理廢棄油脂2 廢棄物存放容器或場所不密閉、外觀不潔2 設(shè)施、設(shè)備與加工用具衛(wèi)生（10分）防蠅、防鼠、防蟑、防塵、防腐等衛(wèi)生防護設(shè)施不足或無效5  使用非食品用容器或包裝材料，加工用設(shè)施、設(shè)備、用具不潔5 原料采購與貯存衛(wèi)生（27分）采購貯存（17分）采購、經(jīng)營國家禁止生產(chǎn)經(jīng)營的食品及原料  批量采購主要食品及原料未索證，或無購貨憑證，

29、無登記，無驗收記錄5 食品庫房臟亂，與非食品混放2 食品庫房內(nèi)存放有毒有害物品 存放過期或腐敗變質(zhì)的食品及原料10 熱藏、冷藏（凍）（10分）熱藏、冷藏（冷凍）設(shè)施等維護不良，不清潔，保藏溫度不符合要求5  冷藏（冷凍）設(shè)施正常運轉(zhuǎn)時，原料、半成品、成品堆積、擠壓或混放5 加工操作衛(wèi)生(77分)一般要求（27分）粗加工過程中動物性食品與植物性食品未分開5 成品、半成品、原料的加工、存放存在交叉污染10 餐具、食品或已盛裝食品的容器直接置于地上2 烹調(diào)后的熟食品存放不符合衛(wèi)生要求5 食品

30、添加劑的使用不符合衛(wèi)生要求5 餐飲具衛(wèi)生（25分） 餐飲具、容器未經(jīng)徹底清洗、消毒10  重復(fù)使用一次性餐具5 保潔不符合衛(wèi)生要求5 使用的洗滌劑、消毒劑不符合衛(wèi)生要求，消毒過程不符合操作規(guī)程要求5 專間衛(wèi)生（25分）更衣、洗手消毒設(shè)施、空氣消毒設(shè)施、空調(diào)設(shè)施、冷藏設(shè)施等未能正常運轉(zhuǎn)  10 五專（專用房間、專人制作、專用工具容器、專用冷藏設(shè)施、專用洗手設(shè)施）不符合要求10 專間內(nèi)溫度大于25（備餐間除外）5  165分    注： a

31、.是關(guān)鍵監(jiān)督項目，如有一項不符合要求，則評為差。b.10分、5分、2分是按風(fēng)險大小及對人體健康危害程度大小而定；如果不符合要求，該項不得分。C.可以有合理缺項，但需標化。標化分=實得的分數(shù)除以該單位應(yīng)得的最高總分×100。 d.結(jié)論：標化分85%以上為良好，60%85%為一般，60%以下為差。e.表中所列規(guī)范是指餐飲業(yè)和集體用餐配送單位衛(wèi)生規(guī)范。 應(yīng)得分      檢查時間：       年    月  &

32、#160; 日      時實得分：               標化分：             食堂陪同檢查人：           檢查人員： 

33、                         編制本施工方案時，分析了本工程的工程特點，地質(zhì)條件和設(shè)計要求，結(jié)合我公司其它工地施工經(jīng)驗及教訓(xùn)，本著創(chuàng)一流的質(zhì)量Electricity lines, equipment inspections, found hidden in time for rectification, maintenance, and

34、security. 9, do not use an open flame in the classroom, prohibit burning stove, lit candles, mosquito repellent, no smoking, and banning messy wiring. Without using any household appliances is not allowed. 10, live on campus faculty members, must lead by example, and educate families and children re

35、ady to fire. 11, household use of gas in schools, to master proper usage, pay attention to the leak-proof, explosion-proof, fireproof, closing valve after use to ensure security. 12, dining room must be qualified, and annual testing of pressure vessels, to regularly check, the canteen workers must b

36、e certified, strictly by operation operation, gas tank and stove safety distance of 1.5 meters, to prevent accidents. 13, the adverse consequences caused by ignoring fire safety regulations, will be punished, until investigated for legal responsibility. Song Lin Xiang Liu Jia ping elementary school

37、March 2016 Xiang Liu Jia ping elementary school, pine slopes surrounding safety management system 1 teachers and students, the surrounding area of the school governance covers personal and food hygiene, cultural events and other aspects, integrated governance shall obtain wide support and full coope

38、ration of the community. On the surrounding environment in schools should be closely monitored. 2, school work at the same time, should pay attention to the safety management of school environment, should take the initiative to contact the district police station, the village Committee, Correctional

39、 Centre, Township government, business management and other departments to do a good job management. 3, teacher on duty with the exception of inspections in schools, should also pay attention to environmental inspections near the campus, found that the jobless migrants from rural areas, for example,

40、 harassment of students and a variety of accidents, according to different situations reported school officials or the police station in a timely manner, to protect the safety of students. 4, every day before school, teachers remind students, pay attention to traffic safety. 5, should educate students to respect social ethics, and various regulations, maintaining public order, and fight the bad guys, and grasp the correct ways and means of maintaining and improving students