A School Canteen Food Safety Management Information System Based on Modern Information Technology

Abstract

Disclosed is a food safety management information system for a school restaurant based on modern information technology, where same belongs to the technical field of management. The food safety management information system comprises a hardware system and a software system. The hardware system comprises a picture-recording device, a temperature and humidity measurement device, a pesticide residue measurement device, a bacteria residue measurement device, a short message communication device, a client, a smart terminal and a server. The software system comprises six parts: a system database, a data access layer, a system component library, a data interface, a World-Wide-Web server and a wireless application protocol server. The system can ensure its own security and stability, and has the functions of right control, identity authentication, log recording, encrypted storage of important information, etc. The system has the advantages of simplicity and convenience, flexibility, expansibility, convenient operations, maintenance management and function expansion.

Description

technical field [0001] The invention belongs to the technical field of management, and in particular relates to a school restaurant food safety management information system based on modern information technology. Background technique [0002] In recent years, my country's food safety incidents have emerged one after another, which is shocking. Many food safety accidents, such as Sudan red, melamine, gutter oil, diseased meat, and excessive pesticide residues in fruits and vegetables, have been repeatedly exposed in the media, which have brought great harm to people's health and seriously damaged the public's confidence in food safety. . [0003] Universities, primary and secondary schools, kindergartens and other schools, as places with a high concentration of people, have stricter requirements on food safety. However, in recent years, collective food poisoning incidents among teachers and students have occurred from time to time. Citing the 2015 national food poisoning ...

AI Technical Summary

Problems solved by technology

[0019] (2) In summer, the temperature and humidity of the warehouse where raw materials are stored exceed the standard, which greatly increases the risk of mildew of raw materials

[0020] (3) The inspection of the shelf life of raw materials is not in place, resulting in the use of expired raw materials in the processing process

[0021] (4) The operation process of the operator in the cold dish room is not standardized, resulting in the processed cold dish or cooked food exceeding the standard of bacteria

[0022] (5) Insufficient processing time when processing green beans and other dishes, resulting in the toxins contained in the dishes not being completely destroyed

[0023] (6) In summer, during the meal preparation process, the storage time of food in hot weather exceeds the specified allowable time, resulting in a large number of germs in the food.

[0024] (7) Incomplete cleaning and disinfection of tableware leads to germ contamination and residual disinfectant, and improper cleaning of tableware after disinfection leads to secondary pollution, etc.

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