Based on the attitude of being highly responsible to students, parents and society, our center conducted a detailed inspection of the food safety in the canteen of our center school in strict accordance with the requirements of the higher authorities for the food safety work in the canteen and in contrast to the requirements of the Emergency Notice of Fengqing County Education Bureau on Special Inspection of the Food Safety Work in the canteen. The self-inspection of food safety in canteens is now reported as follows: 1. Establish a leading group and strengthen the sense of responsibility.
In order to strengthen the collective dining safety and food hygiene of students in our central school, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Our central school has set up a food hygiene and safety leading group: the principal is the leader, the general affairs director is in charge, and the study leader is responsible for the division of labor and implementation at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
Second, the self-examination situation
(1) The school establishes a responsibility system for food safety in canteens with the principal as the first responsible person, and the leaders of each school are full-time and part-time food safety administrators.
(two) to establish and improve the canteen food safety management system.
1. Dining in the school canteen: 934 students and 42 faculty members. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, formulates and improves various rules and regulations for canteen management, hangs them in dining places in canteens, and complies with them as required.
2. In case of violation of the school rules and regulations, the canteen administrator should cooperate with the General Affairs Office and the school to find out the responsibility, and deal with the person directly responsible in strict accordance with the school rules and regulations, thus aggravating the management responsibility of the General Affairs Office. In case of a major safety accident, it shall be handed over to judicial organs for handling.
3. The school has a suggestion box. The General Affairs Department regularly collects the opinions and suggestions of teachers and students on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.
4. Strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school food Committee once a month.
(3) All certificates are complete and valid. All canteens in the school should handle catering service licenses and health training certificates for employees according to regulations. Certificates are complete and valid, and canteen employees should wear all kinds of clothes and hats as required.
(four) there is no illegal purchase, processing and eating of all kinds of prohibited food in the school canteen. The school canteen does not process cold meat and cold dishes; Do not process beans (green beans), green potatoes, wild mushrooms, wild vegetables, etc. ; Do not buy, store or use nitrite; Don't process and eat thin and cold meals overnight.
(five) school canteens should conscientiously implement the food sample retention system, the number of samples to meet the prescribed standards, the time reached 48 hours.
(6) The environmental sanitation, processing operation, raw material storage, canteen utensils and equipment, food containers and packaging materials, sanitary facilities, tableware, food utensils and containers for direct consumption of food in school canteens meet the requirements.
(7) The school canteen shall strictly implement the systems of incoming goods inspection, licensing and ticketing, and warehousing registration, and the relevant ledgers shall be sound. Edible oil, rice, flour, spices and other bulk foods are purchased through bidding.
(eight) at the beginning of each semester, the school canteen is required to conduct food safety management training for canteen managers and employees, and conduct food safety publicity and education for students every month.
Third, the existing problems
1. Some problems were also found in the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.
2. Most students come from the surrounding countryside and are young. There are little emperors and princesses at home, and their self-care ability is weak. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
3. Due to market reasons, the prices of vegetables, meat and other foods are high, and it is difficult to satisfy everyone's tastes.
Fourth, the rectification measures
1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Often hold canteen staff meetings, organize and learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. Make the overall work of the school canteen systematic and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.
3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.
Fifth, overcome the shortcomings and move on to the next step.
According to the inspection standards, we found that although we have made considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and constantly improve management measures, so that the food safety work in school canteens will reach a new level.
2. Campus food safety self-inspection report
According to the spirit of documentNo. [20xx] 127 of the Municipal Education Bureau, in order to do a good job in the food hygiene and safety of school canteens in our town, the central school made careful arrangements, conducted a comprehensive inspection of all school canteens in the town, rectified the problems found in time, further improved the health and safety system of canteens, and achieved good results.
In order to strengthen the management of students' collective dining and food hygiene and safety, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities.
Second, check the situation.
On 20xx 1 65438+1October1,the school held a special meeting on the health and safety of canteens, made specific arrangements for the self-inspection of canteens, and established a leading group on the health and safety of canteens in schools. Truly achieve leadership package, clear requirements, responsibility to people, responsibility to people. 1 1.0 1.03 led by the principal of the central school, with the active participation and cooperation of the principal and canteen management personnel, a comprehensive inspection was carried out on the canteens and canteens of all schools, especially in the aspects of food hygiene, personal hygiene of catering personnel, drinking water hygiene, environmental sanitation, infectious disease prevention and management, and electricity safety in canteens. Timely rectification after investigation, formulate detailed rectification measures, further improve various rules and regulations, solve existing problems in time, report temporary difficulties to superiors in time, and take effective measures to eliminate hidden dangers. The Central School organized relevant personnel to review and rectify on June 7th 165438. The development of self-inspection further clarified the responsibilities of relevant personnel, raised awareness, and further enhanced the legal awareness and responsibility awareness of canteen managers and canteen staff.
Third, take measures.
1, improve the sanitary facilities in the canteen. The school invested funds and purchased a number of canteen facilities and equipment, which further improved the sanitary facilities of the canteen. At present, the canteen has complete functions, complete facilities such as fly prevention, dust prevention and rat prevention, and the layout of each processing zone is reasonable, and the surrounding environment is clean and beautiful.
2. Further standardize management. First, improve the organization. At the beginning of the semester, the central school set up a leading group for food hygiene management, and identified a staff member of the central school as a full-time administrator, who was responsible for the supervision, management and inspection of the canteens of all schools. The leading group for food hygiene management regularly and irregularly conducts hygiene inspection on the canteen, and promptly urges rectification when problems are found. The second is to standardize management. The canteen management system was further improved. Each school has formulated the Detailed Rules for the Management of School Canteen Service, and revised and improved the Measures for the Assessment and Management of School Canteen, so as to institutionalize and standardize the overall work of the canteen. Personnel, transfer-in, equipment, procurement, warehousing, processing, sales and other management links have been refined and implemented.
3. The management of grain procurement, storage and processing was further strengthened. All schools purchase food in strict accordance with the requirements of the Food Hygiene Law, and all uniformly purchased foods (including rice, flour, meat, edible oil, variety seasoning, diesel oil, etc.). ) have passed strict inspection and inspection, and obtained certificates according to state regulations. For vegetables and poultry purchased by various schools, the way of contracted fixed-point supply shall be implemented, and supply quality guarantee letters shall be signed with fixed stalls and vegetable farmers in the market to ensure food hygiene and safety and preferential prices. Food is stored in strict accordance with the principles of classification, shelving, zoning and leaving the ground. The processing procedure is reasonable, raw and cooked ingredients are separated, and the cleaning and disinfection system is strictly implemented.
4. Strengthen the canteen license management. The canteen staff of each school should have a physical examination every year, and they should be trained in health knowledge every year, and everyone is required to apply for two certificates.
5, production site layout, functional zoning, production process conform to the hygiene requirements, complete sanitary facilities. It is better to have smoke and dust removal facilities in the cooking room. The functional partition is reasonable, and the roughing room, cooking room, catering room, cooked food room and decontamination room are set up independently. The preparation room for cooked food or directly imported food is provided with a pre-entry room. There are hand washing and disinfection facilities, the workplace is clean and the measures are perfect.
6, strengthen the safety inspection of all kinds of equipment. At present, all kinds of cooking machinery, electrical equipment, fire-fighting equipment, circuits, switch sockets and warehouses attached to school canteens are in good safety condition, with standardized management and clear operation procedures. The central school conducts a thorough investigation on the canteen safety once a month, checks the canteen safety in combination with the usual inspection, and promptly urges the problem to be rectified to ensure the food safety of teachers and students in the town.
Fourth, the existing problems
1, individual school canteen management system is not in place. The purchase acceptance record is incomplete and the supplier information is not updated in time.
2. The overall quality of canteen cooks needs to be improved, and the sense of responsibility and food safety needs to be enhanced.
Verb (abbreviation of verb) rectification measures
Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Hold regular meetings of cooking managers and logistics managers, often learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
3. Campus food safety self-inspection report
In recent years, in order to conscientiously implement the People's Republic of China (PRC) Food Hygiene Law, School Hygiene Regulations and other laws and regulations, put an end to unexpected food hygiene and safety incidents such as food poisoning among school students, and ensure the health and life safety of school students, the school has always regarded school food hygiene and safety as the focus of its work in its daily work, with persistent efforts and long-ringing alarm bells. Every year, according to the work requirements issued by the superior, combined with the actual situation of our school, we formulate detailed and feasible implementation plans and emergency plans for food hygiene and safety work in our school, clarify the person in charge, and record the inspections at ordinary times, which ensures the solid and effective development of food hygiene and safety work in our school. Details are summarized as follows:
I. Basic information
There are 900 students in the whole school, and there are two canteens around the campus. Health permit holding rate 100%, health certificate holding rate 100%.
Second, the work measures
Under the correct guidance of the higher authorities, with the great attention and strong support of the school committee, with the strong cooperation of relevant departments and the joint efforts of the school, the food hygiene and safety work in our school is progressing smoothly, and the food safety accidents in our school have been effectively curbed. Up to now, there has not been a school food hygiene and safety accident in the school. Our methods mainly include:
1, the school food hygiene and safety management organization is sound. The school has set up a "leading group for logistics safety management", which implements the target responsibility system. The vice principal is responsible for the specific work, with the cooperation of relevant personnel, and has formulated relevant systems and responsibilities. The school food hygiene and safety responsibility book is signed at different levels, and there are records of inspection, assessment and rewards and punishments at ordinary times.
2. Strengthen food hygiene and safety education in schools. The school will incorporate health education and food hygiene and safety education into daily teaching content, strengthen students' food hygiene and safety knowledge education, enhance students' awareness of food hygiene and safety and self-protection, and gradually cultivate students' personal food hygiene habits of "six requirements and six prohibitions".
3. Further standardize the management behavior of school stores. Actively cooperate with relevant departments and resolutely ban illegal business stalls without health permits and business licenses at the school gate. At the same time, educate students not to eat snacks and "three noes" food, and develop good dietary hygiene habits.
Third, the focus of food hygiene work in the future
Effectively strengthen school food hygiene and safety work, put an end to school food hygiene and safety accidents, and ensure students' health and life safety. In our future work, we intend to:
1, further increase the publicity of food hygiene and safety knowledge, improve the school's sense of responsibility for food hygiene and safety and students' food hygiene knowledge and self-protection ability.
2. Increase the frequency of daily inspection and supervision of food hygiene and safety in schools, timely investigate the hidden dangers of food hygiene and safety, firmly establish the awareness of "safety first", serve teachers and students, ensure well-being, strive to create a safe and good school food hygiene environment, and constantly build a harmonious campus that people are satisfied with.
3. Continue to actively cooperate with relevant departments to consolidate the achievements of school food hygiene and safety, create a good school food hygiene and safety atmosphere, and make greater contributions to harmonious bilingual construction.
4. Campus food safety self-inspection report
In order to continuously strengthen the food safety work in school canteens, effectively prevent food safety accidents in school canteens, ensure the food safety of catering services for teachers and students, and further improve the quality of catering services in school canteens, according to the spirit of documents such as Notice of the US Food and Drug Administration of Xichou County and the Education Bureau of Xichou County on Carrying out Special Inspection of Food Safety in School Canteen in the County, No.20xx127 in the Western Suburb, 20xx6 in Xifu County, our school combined with its own reality.
1, the school established a food safety management organization, adhered to the responsibility system for food safety in school canteens with the principal as the first responsible person, and carried out its work normally.
2, the school is equipped with safety management personnel, management of school food safety, and actively organize managers and canteen employees to participate in food safety training.
3, the school canteen to deal with the catering service license, do licensed operation, employees actively participate in health check-ups, take an active part in training, deal with work permits, do show certificates.
4. The school has complete records, disinfected as required, and went abroad to study.
5. The school does not purchase rotten, rancid, moldy, insect-borne, unclean, mixed with foreign bodies, and abnormal sensory properties.
6. Don't buy meat products that have died of illness or poisoning, and the cause of death is unknown. Do not purchase unqualified meat, do not purchase all unqualified food, and strictly implement the system of claiming certificates and tickets and the system of acceptance records when purchasing food.
7. Food cleaning tools should be animal-based and plant-based foods should be separated and marked to avoid confusion. Food cutting tools should be cooked separately, meat and vegetables should be separated, and tableware washing basin, disinfection basin and cleaning basin should be separated. Tableware has dustproof and insect-proof facilities, food storage and processing places have insect-proof and rat-proof equipment, and tableware has anti-poisoning equipment.
8. The processing operation of the canteen is arranged according to the process of storage-cleaning-cutting and collocation-making-discarding. Items in all places shall be placed neatly, sanitary and clean, and equipment shall be cleaned and disinfected on time.
9, the school water has someone who's in charge, regular cleaning and disinfection, and make records.
10. The garbage in the canteen is classified and stored, and the trash cans and buckets are clean and tidy. The school signed an agreement with users to make the daily production clear, clear and recorded.
1 1, food storage should be dry, dark, moisture-proof, heat-insulating, rat-proof, insect-proof, classified storage, complete cleaning tools, and regular cleaning and disinfection.
12, two meals a day, the kitchen staff should keep the samples on time, according to the quality and quantity, and keep all samples for at least 48 hours, and make records.
Second, the existing problems
1, school conditions, housing shortage, food storage room and operation room are inseparable, it is difficult to standardize the placement of items.
The ceiling and walls of the canteen are very dirty, so it is difficult to replace and paint them within the specified time.
Third, the rectification measures
1, the management personnel are strictly required to clean the kitchen carefully, keep it clean and tidy, and put items in a classified and orderly manner.
5. Campus food safety self-inspection report
According to the spirit of the superior document, in order to comprehensively strengthen the food safety management of campus canteens, improve the awareness of safety and hygiene, create a good and harmonious campus environment, earnestly safeguard the health rights and interests of teachers and students, and prevent food poisoning incidents, President Pan of our school made a comprehensive deployment of the food safety management of campus canteens, and the General Affairs Department quickly carried out the food safety rectification work of campus canteens. Through comprehensive and serious self-examination and food safety rectification, the food safety work in campus canteens has been further strengthened. First, campus leaders attach great importance to canteen hygiene.
At the beginning of this semester, the campus canteen safety leading group headed by the principal was established in the school, and the responsibility for each specific safety work was clarified again. At the same time, the campus logistics staff are required to raise the awareness of canteen hygiene, enhance the common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene work, do a good job in the education, management and protection of children, and let parents safely hand over their children to us.
Two, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and accountability system, implement the responsibility to people, do a good job in food hygiene propaganda, and the canteen staff do a general cleaning once a week to ensure that the canteen is clean, ventilated, dusted and disinfected. According to the Food Hygiene Law, establish and improve the food hygiene and safety management systems such as Personal Hygiene System for Canteen Staff, Management Measures for Canteen, and Reward and Punishment System for Hygiene Inspection. At the same time, formulate and implement the post responsibility system, formulate emergency plans for mass food poisoning and other emergencies, and establish a reporting system for food poisoning and infectious diseases, so that the campus food hygiene and safety management can be followed by rules and evidence. Second, clear responsibilities. Clarify the responsibilities of the campus legal representative in food hygiene work, and earnestly implement the management mechanism that the legal representative takes overall responsibility and the leaders in charge are responsible. Sign letters of responsibility at all levels to ensure that the responsibility for food hygiene and safety management goes to people, and the work goes from horizontal to vertical. The production and processing of canteens have also strengthened health supervision, strict operating procedures and increased supervision.
Third, the kitchen interior layout is in place, so that items are placed neatly and cleanly.
Strengthened the safety inspection of all kinds of equipment. The safety conditions of cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, with standardized management and clear operating procedures.
Fourth, strengthen publicity and education to improve students' awareness of food hygiene and safety.
Campus canteens should strengthen education through blackboard newspapers, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist counterfeit and shoddy products, and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law. Through health education, the campus warns students not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and to educate students to enhance their awareness of self-protection. Use campus radio and special lectures to publicize health and food safety knowledge and advocate students to develop good healthy living habits. Strengthen the monitoring of food stalls around the campus, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.
Five, the campus has strengthened the training and physical examination of canteen employees.
The campus has strengthened the training and physical examination of employees in the canteen, obtained health certificates, popularized food hygiene laws and regulations and related health knowledge, and ensured the food safety in the campus canteen. The State Food and Drug Administration of the United States has implemented the Measures for the Training and Management of Food Safety Managers in Catering Service Units, formulated a training plan according to the requirements of the Training Program for Food Safety Managers in Catering Service Units, learned food safety knowledge, improved the potential for standardized operation, and recorded training materials and training conditions. Through the health knowledge training for employees four times a year, the health awareness and self-protection potential of canteen employees can be improved, so as to prevent problems before they happen.
Six, strict control of food procurement, storage and tableware disinfection.
Our school has always strictly adhered to the fixed-point purchase of food, kept a good account record of the warehouse purchases, and always strictly implemented the system of claiming certificates for food purchases, and did not buy foods that might be poisoned, such as spoiled food, wild mushrooms and beans. When eating, the tableware should be disinfected, and the dining table should be disinfected once before use. Raw and cooked foods should be strictly classified and stored on shelves, zones and off the ground. Food that has deteriorated or exceeded its shelf life should be inspected regularly and handled in time. Students are not allowed to eat leftovers after meals, and students are not allowed to eat unprocessed food. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. Cold storage equipment used to keep food, labeled. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets, rags, etc., are clearly marked, so that they can be used separately, stored in a fixed way, washed after use and cleaned constantly. The washing and disinfectants used in tableware meet the hygiene standards. There are fixed storage cabinets for washing and disinfectants, and there are obvious signs.
In the future work, our school will continue to comprehensively study and implement the idea of the Food Safety Law, establish safety first, improve the food hygiene and safety system, work with certificates, do a good job in food hygiene and safety in our school for the sake of children, and bring protection to education and teaching. In short, as long as we persist in the above points, we can put an end to food poisoning accidents. We must make persistent efforts in the rest of this semester to do a better job in canteen safety.