Zhu Kejiang, Nanjing University of Technology

News from this website Food safety in colleges and universities has always been the top priority of food safety management and logistics management in colleges and universities

According to Zhu Kejiang's team, "grasping the three lines" and "checking the sixteen levels" refers to: grasping one line of food production (including procurement, acceptance, storage, processing and production, sales, and sample retention); grasping utensils and washing Eliminate one line (including food acceptance, cleaning, disinfection, cleaning, and use); arrest one line for prevention (including food hygiene license, cook health, entry registration for outsiders, and warehouse safety precautions) The core content is to make detailed management systems in terms of logistics, flow of people and other aspects and put them in place, so as to be traceable, frequently inspected, and have regulations and implementations

The food safety management method is detailed, practical, and reliable.

(Chen Shiyou)

Responsible editor: Zhao Yu Review: Wang Jinchen