What foods can be used in school canteens?

In order to ensure food safety, school canteens generally do not use food additives. When additives must be used in the processing of cooking food in the canteen, the following use management system is strictly implemented:

1. The necessary food additives purchased in school canteens must be purchased and used only with the research and consent of the school food safety and hygiene leading group.

2. The purchase of food additives can only be purchased from operators who have the qualifications stipulated in the national food safety law and have complete documents, and obtain product inspection certificates, test sheets and instruction manuals. And implement a strict acceptance and registration system, and establish an account in a timely manner. Additives that do not have a health license number, factory name, factory address, scope of use, quantity of use, etc. cannot be purchased.

3. Strictly strengthen the custody of food additives. Food additives should be kept by a special person, and records of warehousing and warehousing should be made. Nitrite shall not be stored in the canteen.

4. The use of additives must maintain and improve the nutritional quality of food, and shall not destroy or reduce the nutritional value and health and safety requirements of food.

5. Strict registration system for the use of food additives. When additives must be used in processed and cooked food, they must be approved by the school leaders in charge before they can be collected and used on demand, and the use registration must be done.

6. The use of food additives must be done in the presence of more than two cooks.

7. The use of additives must be in strict accordance with the "Hygienic Standards for the Use of Food Additives" and the scope of use specified in the product manual, and the amount and scope of use shall not be increased without authorization.

8. It is forbidden to use and store expired food additives, and expired food additives shall be handed over to the relevant departments for disposal as special garbage.

Improver for bread, bubble powder for steamed bread, food flavor for buns, sweetener and pigment flavor for beverages, meat flavor, tender meat powder ......A lot of it can be used.

This is very common in steamed buns can be used with whitening agents, and there may be some additives in the dish to increase the color of the dish!! Anyway, only you can't think of it, there's nothing you can't do.

List of food (raw materials) categories (varieties) that are prohibited from being processed.

1.Raw seafood and aquatic products for direct import, including jellyfish, kelp, shellfish, deep-sea fish, shrimp, crab and their boiled, sauced, pickled and ice products.

2.Dead soft-shelled turtles, yellow eels, shrimps, crabs, etc. shall not be used as raw materials for food processing.

3.Organs, tissues and glands of puffer fish, green-skinned red-fleshed fish, hairy cockles, snails, lychee snails, mud snails, dog liver, shark liver, herring gall bladder, livestock thyroid and other unidentified animals.

4.Nitrate, nitrite and other food additives.

5.Food or semi-finished products for direct consumption from suppliers who are not qualified or have no knowledge of the processing conditions.

6.** Leftovers after the meal.

7.Primary and secondary schools and kindergarten canteens prohibit the processing and production of high-risk foods such as green beans, fresh daylily, wild mushrooms, sprouted potatoes, almonds, loquat seeds, and cassava; High-risk dishes such as cold food, raw food, and decorated cakes are not allowed to be produced or sold.

List of food (raw materials) categories (varieties) that have been carefully processed.

1.It is necessary to emphasize that cooked and cooked thoroughly: lentils, sword beans and other beans, ginkgo seeds, soy milk, fresh daylily, larger meat, meat balls, whole chicken, whole duck, whole goose.

2.Emphasis on washing or disinfection: fresh leafy vegetables, fruits, etc.

3.It is necessary to control the storage temperature and time: cooked meat products, cold vegetables, salads and products, fresh dairy products, fresh cream decorated food, food that is changed to a knife and plated, freshly squeezed juice, overnight food, etc.

4.Foods that are not processed by the unit for direct consumption, such as cooked braised vegetables, cold vegetables, cakes, baked cakes, fried dough sticks, etc.

5.Foods that are easily cross-contaminated by processing equipment, on-site environment, operators' hands, etc. during processing.

Refer to the Food Safety Law of the People's Republic of China, the Regulations for the Implementation of the Food Safety Law of the People's Republic of China, the Regulations on the Management of Food Safety and Nutrition and Health in Schools, and the Food Safety Operation Code for Catering Services and other laws and regulations and relevant documents. School canteens shall not purchase, store, or use nitrite (including sodium nitrite and potassium nitrite), and shall not process and make high-risk foods such as green beans, fresh daylily, wild mushrooms, and sprouted potatoes. Primary and secondary schools and kindergarten canteens are not allowed to produce and sell cold meat food, raw food, or decorated cakes.

School canteens can use a variety of food additives to improve the quality and taste of Hongshan food. Commonly used food additives include sweeteners, acidity regulators, preservatives, thickeners, emulsifiers, etc. Vitamin and mineral additives can also be used in food to help supplement the nutrients that students need every day.

The main purpose is to increase the flavor and shelf life of the bumper book food.

Sweeteners are one of the commonly used food additives, such as sucrose, maltose, glucose, etc., which can improve the sweetness and taste of food. For the needs of school canteens, although sweeteners themselves are not high-grade food additives, excessive additions should be avoided as much as possible.

Acidity regulators are also widely used additives to improve the taste and shelf life of foods. For example, citric acid, malic acid, lactic acid, etc. can increase the acidity of food, improve quality and taste.

Preservatives are one of some commonly used additives, such as sulfites, sodium benzoate, etc., which can prevent bacteria and other microorganisms from infecting food, can protect food quality to a certain extent, extend the shelf life of food, and ensure food safety. However, care should be taken not to overuse preservatives, and the amount and quality of preservatives should be checked frequently.

Thickeners and emulsifiers can be used to suspend and stabilize suspended solids, adjust the texture of dishes, and also help to improve the taste. Common thickeners such as starch, pectin, etc.

In conclusion, school cafeterias can use a variety of additives to improve food quality and taste. However, it is necessary to pay attention to the rational use of additives in food, try not to overuse them to increase the health risk of food, and at the same time ensure the quality of use to prevent poor quality and possible health hazards. <>

1. Employees, including new and temporary participants, should obtain a health certificate before taking up their posts.

2. Go to the hospital for a health examination once a year, obtain a valid health certificate, and conduct a temporary health examination if necessary.

3. Persons suffering from dysentery, typhoid, viral hepatitis and other digestive tract infectious diseases, as well as those suffering from active tuberculosis, purulent or exudative diseases and other diseases that hinder food safety, shall not be engaged in work that comes into contact with food for direct consumption.

4. Employees should be inspected in the morning every day. Personnel with fever, diarrhea, wounds or infections, pharyngeal inflammation and other diseases that hinder food safety should leave their jobs immediately, and only after finding out the cause and the symptoms that hinder food safety can they return to work, and the morning inspection should be recorded.

5. The food safety administrator should register the catering employees of the unit in a timely manner, establish the health records of the employees, and organize the employees to regularly go to the designated physical examination institutions for health examinations every year. The health certificate of the employee shall be carried with him or handed over to the competent department for unified storage for inspection.

18.The food additives purchased in school canteens should be managed by () four special management and six special management b.

Hello, food additives are set up five specials: special person procurement, special person storage, special person collection, special person registration, special counter preservation. A specialty:

Anju eggplant row specialists are responsible for the purchase of food additives;Second specialty: The warehouse and kitchen set up a special person for the custody of food additives

Three specializations: the warehouse establishes a special food additives purchase desk, and the kitchen arranges a special person in charge to receive it. Four specializations:

The kitchen establishes a special food additive collection account: five specialty: the warehouse and kitchen set up a special counter to store food additives and lock it.

I'll answer a wave.

Sichuan Provincial School Canteen Food Safety Management Measures.