Shandong Provincial Department of Education Shandong Provincial Health Commission
Shandong Provincial Market Supervision Administration
Regarding the issuance of the "Detailed Rules for Verification of the Starting Conditions of Primary and Secondary Schools in Shandong Province in the Spring Semester of 2020
" and "Detailed Rules of Verification of the Starting Conditions of Higher Education Institutions in Shandong Province in the Spring Semester of 2020" Notice
All municipal education (education and sports) bureaus, health commissions, and market supervision bureaus, and all colleges and universities:
In order to ensure that the return to school in the spring semester of 2020 is carried out in a safe, stable and orderly manner, in accordance with the "Shandong Province Primary and Secondary Schools in the Spring of 2020" Semester Epidemic Prevention and Control Work Guidance Manual", "Shandong Provincial Higher Education Institutions 2020 Spring Semester Epidemic Prevention and Control Work Guidance Manual" (Novel Coronavirus Infected Pneumonia Epidemic Disposal Leading Group No. 118 of the Provincial Party Committee) and other document requirements, the Provincial Department of Education, The Provincial Health Commission and the Provincial Market Supervision Bureau jointly formulated the "Detailed Rules for Verification of the Conditions for the Spring Term of Primary and Secondary Schools in Shandong Province in 2020" and "Detailed Rules for Verification of the Conditions for the Spring Term of Higher Education Institutions in Shandong Province in 2020" (hereinafter referred to as the "Verification Rules"), which are now issued to You, please implement it conscientiously.
Education departments at all levels, together with health and market supervision departments, should guide local schools to make various preparations before the start of school in accordance with the "Verification Rules", jointly set up inspection teams, and conduct inspections of local schools with the most stringent standards and the most rigorous attitude. Conduct verification of school opening conditions, and those who fail the verification shall not be allowed to start school.
Schools at all levels and types should refer to the "Verification Detailed Rules", improve the prevention and control responsibility system, refine the task list, clarify the division of responsibilities, and make earnest preparations for the start of school to ensure the safety and health of teachers and students.
Shandong Provincial Department of Education
Shandong Provincial Health Commission
Shandong Provincial Market Supervision Administration
March 10, 2020
Note:
Any one of the verification details below
is "no"
means the verification fails!
"Shandong Province Primary and Secondary Schools 2020 Spring Opening Conditions Verification Rules"
| Verification items | Verification content | Verification points | Verification methods |
| System construction and mechanism establishment | 1. Establish a leading group for epidemic response | Is the division of responsibilities clear? , whether to conduct special research on epidemic prevention and control, and whether to deploy prevention and control measures. | Check the information |
| 2. Establish a prevention and control supervision group | Whether supervision and inspections have been carried out and check the supervision records. | View information | |
| 3. Four-level prevention and control contact network | View the four-level contact network of schools, classes, grades, and parents. On-site connection to check whether the contact network is smooth and whether information can be collected and submitted in a timely manner. | Check the information and make on-site calls | |
| 4. Establish a joint prevention and control mechanism with health, public security and other departments. | Make on-site calls to designated medical institutions and police stations for inspection. | Check the information, connect on-site | |
| Plan formulation | 5. School opening work plan | Whether to formulate a school opening work plan, and whether to report to the education authorities for filing. | Check the information |
| 6. Daily prevention and control plan | Whether relevant contents such as disinfection and cleaning, body temperature measurement, entry and exit management are complete; randomly interview faculty and staff to see whether they are aware of the situation. | Consult information and conduct random interviews | |
| 7. Whether the emergency plan | is feasible can be tested on site; conduct random interviews with faculty and staff on site to learn about the emergency response process. | Review information, conduct random interviews | |
| 8. Whether the public opinion response plan | has designated personnel to respond to public opinion, and whether random interviews are familiar with the process and key points of handling public opinion. | Review the information and conduct interviews | |
| System establishment | 9. Is the epidemic reporting system | specific to the person responsible, and whether the reporting channels and procedures are clear. | Read the information |
| 10. Emergency response system | Randomly interview relevant personnel on site to see if they are familiar with the specific emergency response procedures. | Information review, random interviews | |
| 11. Morning and afternoon inspection system for teachers and students | Whether the person in charge of each link is clear, and whether the relevant personnel are familiar with the handling process after problems are discovered.The staff demonstrated the operation on site and recorded whether it was standardized. | Information review, random interviews | |
| 12. Hygiene cleaning and disinfection system | Whether the person in charge of each link is clear, whether the disinfection location, frequency, and use of disinfectants are scientific and accurate. Are toilet disinfection and classroom ventilation systems implemented? | Review information, conduct random interviews | |
| 13. Health education system | Check whether the content of health education is complete and whether the form is flexible and diverse. | Check the information | |
| 14. Absence registration and tracking system | Whether the responsibility is specific to the person, and whether the registration and tracking process is clear. | Check the information | |
| 15. Centralized disposal system for discarded masks | Check on the spot the location and quantity of discarded mask trash cans, and whether they are managed according to the requirements. | Check information and on-site inspection | |
| Full staff training | 16. Full staff training | Check training records and videos; randomly ask faculty and staff in key positions on site whether they have participated in the training, the number of trainings, and the content of the training. | Search information, conduct random interviews |
| 17. Teachers and students carry out relevant knowledge education | View education records; randomly ask teachers and students on site whether they have participated in training, the number of trainings, the content of training, and whether the school organizes education activities. | Review information, random interviews | |
| Emergency response | 18. Emergency drills | Check drill records, videos, etc.; ask on-site whether problems were discovered in time and what are the specific corrective measures. | Information review, random interviews |
| 19. Simulation exercise | Randomly select a group of faculty and staff to conduct operational demonstrations, including morning and afternoon inspections, classroom hygiene management, suspected patient reporting, isolation, etc., and whether the demonstrations are standardized. | Live demonstration | |
| Comprehensive investigation | 20. Health account of teachers and students | Check whether the health account information is complete, whether the responsibility is specific to the person, and whether the reporting method and process are clear. | Review information, conduct random interviews |
| 21. Check whether key personnel | are screening key personnel, and make a health monitoring roster with "one person, one file". | Search information, random interviews | |
| Material support | 22. Set up sufficient faucets, soap, hand sanitizer, etc. | Check whether the number of faucets is sufficient, whether the layout is reasonable, and whether soap, hand sanitizer, etc. are equipped. | Check the information and on-site inspection |
| 23. Material reserve implementation status | View the reserve status and registration records of daily items for epidemic prevention and control. Whether to calculate and establish a demand list for emergency response items and connect with relevant local government departments. | Review information and conduct on-site inspections | |
| Cleaning and disinfection | 24. Disinfection records | Whether disinfection records have been made, focusing on the disinfection time, method, responsible person, etc. | Check the information |
| 25. Operation demonstration | Check the disinfection records (location, time, etc.); relevant personnel conduct operation demonstrations to assess whether the operations comply with regulations, whether the disinfectant selection, operating time, personal protection, etc. are scientific and standardized. | Check the information and check on the spot | |
| Isolation area | 26. Emergency isolation space setting | Whether the regional delineation, sanitary conditions, facilities, etc. of the on-site emergency isolation area comply with the regulations, and whether there is a clear person in charge. | Check the information and check on the spot |
| Catering Management | 27. Food Business License | Whether it holds a valid "Food Business License" and does not operate beyond the scope. | Consult information and conduct on-site inspections |
| 28. Food safety organization management | Whether a food safety responsibility system has been established with the principal as the first responsible person, whether there is a sound food safety management organization and is running well, and whether there are full-time food safety managers and implement food safety responsibilities. Whether the school conducts food safety self-inspections on time and has self-inspection records. Whether there is an actual and effective emergency response plan for food safety emergencies and familiarity with the disposal process. | Check the information and conduct on-site inspections | |
| 29. Management of catering employees | Whether to carry out pre-job training and food safety knowledge training, establish health management files for employees, and whether employees hold valid health certificates (the validity period that expires during the epidemic can be extended to 1 month after the epidemic ends). Whether to conduct daily morning inspections and keep records, whether to take personal protection, whether to wear masks and keep hands clean, whether to conduct identity verification, temperature checks, etc. | Check the information and check on the spot | |
| 30. Canteen purchase channel management (including collective catering) | Whether the food raw material procurement channels are traceable, and whether the certificate and invoice request are standardized and complete. Failure to raise or slaughter livestock and poultry and other animals, failure to purchase or use wild animals, failure to purchase or use meat and its products that fail to comply with regulations quarantine inspection or fail to pass quarantine inspection, failure to purchase or use meat that dies from illness, poisoning or whose cause of death is unknown. Livestock, poultry and animal meat and their products. Whether the procurement and delivery vehicles are clean and dedicated. | Check the information and check on the spot | |
| 31. Storage of raw materials | Whether the storage temperature and humidity of raw materials meet the safety requirements, store them away from the wall and the ground, and there are no "three noes", expired or spoiled food. | On-the-spot inspection | |
| 32. Environmental sanitation | Whether the place and layout are reasonable, whether the environment of the food processing area and dining place is kept clean and hygienic and air circulation is maintained, whether the floor, walls, tables and chairs, etc. are disinfected in a timely manner, and whether there are rodent and fly proofing Insect and dust prevention measures. | On-site inspection | |
| 33. Facility and equipment management | Whether facilities and equipment for food storage, processing, cleaning and disinfection are regularly maintained, and whether air filtering devices are regularly cleaned and disinfected to ensure the normal operation of facilities and equipment. | Consult information and conduct on-site inspections | |
| 34. Disinfection and storage of canteen tableware | Whether the tableware is washed, disinfected, and cleaned in a standardized manner, whether it is fully disinfected using high-temperature cooking methods, and stored as required to avoid cross-contamination. | On-site inspection | |
| 35. Separate raw and cooked food | Whether food raw materials, finished products, semi-finished products and their processing, holding utensils, and refrigeration and freezing facilities are separated, and the distinction signs are obvious. Whether it is prohibited to make and sell cold food such as raw and cold meat, cold meat and cold dishes. | On-site inspection | |
| 36. Food additive management | Whether food additive management meets the requirements of special store purchasing, special counter storage, dedicated personnel, special tools, and special ledgers. There is no illegal addition of non-edible substances or abuse of food additives, and no purchase, storage, or use of nitrites. | Check information and conduct on-site inspections | |
| 37. Strict dining management | Check whether the number of diners, distribution of canteens, and dining scale are reasonable. Whether to arrange for staggered times and peak hours, single tables dining in the same direction, etc. | On-site inspection | |
| 38. Canteen Operating Procedures | Whether the food is processed and made in strict accordance with the " Catering Service Food Safety Operating Procedures " to ensure that the cooked food is cooked thoroughly, raw and cooked are separated, and meat and vegetables are separated to ensure that the core temperature of the cooked food reaches Above 70℃. Whether material reserves, personnel management, food safety management, disinfection and cleaning, etc. are comprehensive; ask canteen employees on-site to understand and grasp the situation. | Information review, random interviews | |
| 39. Food sample retention | Whether there is special sample retention equipment and operating normally, and whether there is a dedicated person to manage it. Whether samples are retained in accordance with regulations and records are kept. | Check the information and check on the spot | |
| Staggered return to school | 40. Return to school arrangements | Whether there is a clear and clear plan for staggered return to school in phases and batches. | Check the information |
| Campus access management | 41. Set up temperature detection points | Whether the location setting, personnel arrangement, record management, etc. are complete. | Check the information and check on the spot |
| 42. Check the outbound approval system | to check whether the approval process is complete. | View information | |
| 43. Real-name registration and filing of foreign personnel | View registration content, management of filing forms, etc. | View information | |
| Teaching preparation | 44. Teaching connection plan | Whether to formulate a teaching connection plan for online teaching and returning to school. | Check the information |
| 45. Academic testing plan | Whether to develop an academic testing plan. | Check the information |
Note: 1. The result of any verification is "no", that is, the verification fails.
. If the verification fails, rectification must be completed within 5 days; after 5 days, if the rectification is not in place or the rectification is not carried out as required, the school shall not be scheduled to start."Detailed Verification Rules for the 2020 Spring Opening Conditions of Colleges and Universities in Shandong Province"
| Verification items | Verification content | Verification points | Verification methods |
| Organizational system and working mechanism | 1. Establish a leading group for epidemic response | Is the division of responsibilities clear? , whether to conduct special research on epidemic prevention and control, and whether to deploy prevention and control measures. | Check the information |
| 2. Establish a special working group | Whether to set up a special working group, and whether the responsibilities and personnel are assigned to the posts. | Check the information | |
| 3. Set up a special supervision group | to check whether it has carried out supervision and inspection. View supervision records. | View information | |
| 4. Establish an epidemic prevention and control expert group | Whether to establish an epidemic prevention and control expert group to guide campus epidemic prevention and control work. | Check the information | |
| 5. Information reporting mechanism | Whether to establish communication channels for schools, campuses, departments, classes, teachers, and students; whether to adhere to the 24-hour duty system; whether to implement "daily reporting" and "zero reporting" systems. | Check the information and make on-site calls | |
| 6. Establish a joint prevention and control mechanism with health, public security and other departments. | Make on-site calls to designated medical institutions and police stations for inspection. | Check the information, connect on-site | |
| Plan formulation | 7. School opening work plan | Whether to formulate a school opening work plan, and whether to report to the education authorities for filing. | Check the information |
| 8. Daily prevention and control plan | Whether relevant contents such as disinfection and cleaning, body temperature measurement, entry and exit management are complete; randomly interview faculty and staff to see if they are aware of the situation. | Consult information and conduct random interviews | |
| 9. Whether the emergency plan | is feasible can be tested on site; conduct random interviews with faculty and staff on site to learn about the emergency response process. | Review information, conduct random interviews | |
| 10. Whether the public opinion response plan | has designated personnel to respond to public opinion, and whether random interviews are familiar with the process and key points of handling public opinion. | Search information, conduct random interviews | |
| System establishment | 11. Teacher daily inspection system | Whether the person in charge of each link is clear, and whether the relevant personnel are familiar with the disposal process after the problem is discovered. The staff demonstrated the operation on site and recorded whether it was standardized. | Information review, random interviews |
| 12. Hygiene cleaning and disinfection system | Whether the person in charge of each link is clear, whether the disinfection location, frequency, and use of disinfectants are scientific and accurate. Are toilet disinfection and classroom ventilation systems implemented? | Information review, random interviews | |
| 13. Campus safety management system | Whether the campus implements closed management, and whether the "Five Uniforms" requirements are implemented. | Review information, conduct random interviews | |
| 14. Health education system | Check whether the content of health education is complete and whether the form is flexible and diverse. | Check the information | |
| 15. Absence registration and tracking system | Whether the responsibility is specific to the person and whether the registration and tracking process is clear. | Check the information | |
| 16. Centralized disposal system for discarded masks | Check on the spot the location and quantity of discarded mask trash bins, and whether they are managed according to the requirements. | Check the information and on-site inspection | |
| Full staff training | 17. Full staff training | Check training records and videos; randomly ask faculty and staff in key positions on site whether they have participated in training, the number of trainings, and the content of the training. | Search information, conduct random interviews |
| 18. Teachers and students carry out relevant knowledge education | View education records; randomly ask teachers and students on site whether they have participated in training, the number of trainings, the content of training, and whether the school organizes education activities. | Review information, random interviews | |
| Emergency response | 19. Emergency drills | Check drill records, videos, etc.; ask on-site whether problems were discovered in time and what are the specific corrective measures. | Information review, random interviews |
| 20. Simulation drill | Randomly select a group of faculty and staff to conduct operational demonstrations, including morning and afternoon inspections, classroom hygiene management, suspected patient reporting, isolation, etc., and whether the demonstrations are standardized. | live demonstration | |
| comprehensive inspection | 21. Health account of teachers, students and employees | Check whether the health account information is complete, whether the responsibility is specific to the person, and whether the reporting method and process are clear. | Search information, conduct random interviews |
| 22. Check key personnel | Whether to screen key personnel, make a health monitoring roster, and formulate a "one person, one policy" return to school plan. | Review information, random interviews | |
| Material support | 23. Set up sufficient faucets, soap, hand sanitizer, etc. | Check whether the number of faucets is sufficient, whether the layout is reasonable, and whether soap, hand sanitizer, etc. are equipped. | Check the information and on-site inspection |
| 24. Material reserve implementation status | Check the reserve status and registration records of daily items for epidemic prevention and control. Whether to calculate and establish a demand list for emergency response items and connect with relevant departments of the local government. | Review information and conduct on-site inspections | |
| Cleaning and disinfection | 25. Disinfection records | Whether disinfection records have been made, focusing on the disinfection time, method, responsible person, etc. | Check the information |
| 26. Operation demonstration | Check the disinfection records (location, time, etc.); relevant personnel conduct operation demonstrations to assess whether the operations comply with regulations, whether the disinfectant selection, operating time, personal protection, etc. are scientific and standardized. | Check the information and check on the spot | |
| Isolation area | 27. Emergency isolation space setting | Whether the regional delineation, sanitary conditions, facilities, etc. of the on-site emergency isolation area comply with the regulations, and whether there is a clear person in charge. | Check the information and check on the spot |
| Catering Management | 28. Food Business License | Whether it holds a valid "Food Business License" and does not operate beyond the scope. | Consult information and conduct on-site inspections |
| 29. Food safety organization management | Whether a food safety responsibility system has been established with the principal as the first responsible person, whether there is a sound food safety management organization and running well, and whether there are full-time food safety managers and implement food safety responsibilities. Whether the school conducts food safety self-inspections on time and has self-inspection records. Whether there is an actual and effective emergency response plan for food safety emergencies and familiarity with the disposal process. | Check the information and conduct on-site inspections | |
| 30. Management of catering employees | Whether to carry out pre-job training and food safety knowledge training, establish health management files for employees, and whether employees hold valid health certificates (the validity period that expires during the epidemic can be extended to 1 month after the epidemic ends). Whether to conduct daily morning inspections and keep records, whether to take personal protection, whether to wear masks and keep hands clean, whether to conduct identity verification, temperature checks, etc. | Consult information and conduct on-site inspections | |
| 31. Canteen purchase channel management (including collective catering) | Whether the food raw material procurement channels are traceable, and whether the certificate and invoice requests are standardized and complete. Not raising or slaughtering livestock and poultry and other animals, not purchasing or using wild animals, not purchasing or using meat and its products that have not been quarantined and inspected in accordance with regulations or failing quarantine inspection, not purchasing or using livestock that have died of illness, poisoning or whose cause of death is unknown. Poultry meat and its products. Whether the procurement and delivery vehicles are clean and dedicated. | Check the information and check on the spot | |
| 32. Storage of raw materials | Whether the storage temperature and humidity of raw materials meet the safety requirements, store them away from the wall and the ground, and there are no "three noes", expired or spoiled food. | On-the-spot inspection | |
| 33. Environmental sanitation | Whether the place and layout are reasonable, whether the environment of the food processing area and dining place is kept clean and hygienic and air circulation is maintained, whether the floor, walls, tables and chairs, etc. are disinfected in a timely manner, whether there are rodent and fly proofing Insect and dust prevention measures. | On-site inspection | |
| 34. Facilities and equipment management | Whether facilities and equipment for food storage, processing, cleaning and disinfection are regularly maintained, and whether air filtering devices are regularly cleaned and disinfected to ensure the normal operation of facilities and equipment. | Check the information and check on the spot | |
| 35. Disinfection and storage of canteen tableware | Whether the tableware is washed, disinfected and cleaned in a standardized manner, whether it is fully disinfected by high-temperature cooking, and stored as required to avoid cross-contamination. | On-site inspection | |
| 36. Separate raw and cooked food | Whether food raw materials, finished products, semi-finished products and their processing, holding utensils, and refrigeration and freezing facilities are separated, and the distinction signs are obvious. Whether it is prohibited to make and sell cold food such as raw and cold meat, cold meat and cold dishes. | On-site inspection | |
| 37. Food additive management | Whether food additive management meets the requirements of special store purchasing, special counter storage, dedicated personnel, special tools, and special ledgers. There is no illegal addition of non-edible substances or abuse of food additives, and no purchase, storage, or use of nitrites. | Check information and conduct on-site inspections | |
| 38. Strict dining management | Check whether the number of diners, the distribution of canteens, and the dining scale are reasonable. Whether to arrange for staggered times and peak hours, single tables dining in the same direction, etc. | On-the-spot inspection | |
| 39. Canteen operating procedures | Whether the food is processed and made in strict accordance with the "Food Safety Operating Procedures for Catering Services" to ensure that the cooked food is cooked thoroughly, raw and cooked are separated, meat and vegetables are separated, and the core temperature of the cooked food reaches 70°C. above. Whether material reserves, personnel management, food safety management, disinfection and cleaning, etc. are comprehensive; ask canteen employees on-site to understand and grasp the situation. | Information review, random interviews | |
| 40. Food sample retention | Whether there is special sample retention equipment and operating normally, and whether there is a dedicated person to manage it. Whether samples are retained in accordance with regulations and records are kept. | Check the information and check on the spot | |
| Staggered return to school | 41. Back to school arrangements | Is there a clear and clear plan for staggered return to school in phases and batches? | Check the information |
| Campus access management | 42. Set up temperature detection points | Whether the location setting, personnel arrangement, record management, etc. are complete. | Check the information and check on the spot |
| 43. Check the outbound approval system | to check whether the approval process is complete. | View information | |
| 44. Real-name registration and filing of foreigners | View registration content, management of filing forms, etc. | View information | |
| Teaching preparation | 45. Teaching connection plan | Whether to formulate a teaching connection plan for online teaching and returning to school. | Check the information |
| 46. Academic testing plan | Whether to develop an academic testing plan. | check information |
