ICS 67.040 CCS X 09 1331 河北省 地方标准 DB1331/T 094 -2024 学校食堂食品安全管理规范 Specification for food safety management of school canteens 2024- 8 -1发布 2024- 8 -15实施 河北雄安新区管理委员会综合执法局 发布 DB1331/T 094 -2024 I 目次 前言 ................................ ................................ ................ III 1 范围 ................................ ................................ ............... 1 2 规范性引用文件 ................................ ................................ ..... 1 3 术语和定义 ................................ ................................ ......... 1 4 场所和设施 ................................ ................................ ......... 2 4.1 选址 ................................ ................................ ........... 2 4.2 基础设施 ................................ ................................ ....... 2 5 原料采购和验收管理 ................................ ................................ . 6 5.1 一般要求 ................................ ................................ ....... 6 5.2 运输 ................................ ................................ ........... 6 5.3 验收 ................................ ................................ ........... 6 5.4 贮存 ................................ ................................ ........... 7 6 卫生管理 ................................ ................................ ........... 8 6.1 基本要求 ................................ ................................ ....... 8 6.2 人员卫生 ................................ ................................ ....... 8 6.3 工作服 ................................ ................................ ......... 8 6.4 清洁和消毒 ................................ ................................ ..... 9 6.5 废弃物管理 ................................ ................................ ..... 9 6.6 有害生物防治 ................................ ................................ .. 10 7 餐食制备过程管理 ................................ ................................ .. 10 7.1 基本要求 ................................ ................................ ...... 10 7.2 通用要求 ................................ ................................ ...... 10 7.3 食谱制定 ................................ ................................ ...... 11 7.4 加工制作 ................................ ................................ ...... 11 7.5 供餐管理 ................................ ................................ ...... 12 7.6 留样 ................................ ................................ .......... 14 7.7 检验 ................................ ................................ .......... 14 8 信息公示 ................................ ................................ .......... 14 9 食品安全自查 ................................ ................................ ...... 15 10 人员管理 ................................ ................................ ......... 15 10.1 人员要求 ................................ ................................ ..... 15 10.2 培训与考核 ................................ ................................ ... 15 11 组织管理 ................................ ................................ ......... 15 11.1 管理机构 ................................ ................................ ..... 15 11.2 管理要求 ................................ ................................ ..... 15 DB1331/T 094 -2024 II 11.3 经营管理 ................................ ................................ ...... 17 11.4 应急管理 ................................ ................................ ...... 17 11.5 营养健康管理 ................................ ................................ .. 18 11.6 校园食品安全宣传教育 ................................ .......................... 18 11.7 制止餐饮 浪费 ................................ ................................ .. 18 11.8 互联网+明厨亮灶 ................................ ............................... 18 11.9 环境保护 ................................ ................................ ...... 19 11.10 社会共治 ................