In a blink of an eye, time flies and the work has come to an end. Looking back on the work during this period, we have gained a lot and learned a lot, which is very worthy of our summary and self-inspection report. Are you still worried about writing the self-inspection report? The following is the self-inspection report (5 selected articles) of 2020 school nutritious meals that I compiled for you. Welcome to read, I hope you will like it.
Self-inspection Report on School Nutrition Meal 1 In order to fully and conscientiously implement the important instructions of the State Council and the provincial, municipal and district governments on developing the "Nutrition Meal Project" among primary and secondary school students, our school responded positively after the superior held the "Nutrition Meal Project" meeting, and immediately took action to hold relevant meetings to study and deploy specific work. Since the implementation of the "Nutritional Meal Project" in March of 20xx, the "Nutritional Meal Project" in our school has been carried out smoothly and orderly. In order to ensure the implementation safety and students' health, according to the relevant requirements, our school organized personnel to conduct a comprehensive self-examination on the implementation safety of the "nutritious meal project", and now the results of the self-examination are reported as follows:
First, the school set up a leading group for the implementation of the "nutritious meal project" with the principal as the team leader. The members are composed of the school committee and the class teacher. Each member has a clear division of labor, and the responsibility lies with people.
Second, strengthen policy propaganda to make this policy of bereavement deeply rooted in the hearts of the people. After the introduction of this policy, we first conveyed the spirit of the documents of provinces, cities and counties at the teachers' meeting and asked teachers to do a good job in propaganda in the class. The school uses publicity columns, parent-teacher conferences, class leaders' meetings and blackboard newspapers to publicize and let students and parents know the policy. Through vigorous publicity, the people are willing to implement the policy, and parents consciously bear the expenses of their parents. The people are very grateful to the party and the government for their policy of benefiting the people.
Third, the school has established and improved various rules and regulations for the management of the "nutritious meal project", closely linked the relevant systems with the responsible person, and required the responsible person to keep the system in mind and post it on the wall.
4. The school signed a safety responsibility objective with all relevant personnel, and arranged special personnel to be responsible for safety supervision from the aspects of procurement, storage, processing and sample retention. The leader on duty and the leader on duty give guidance and supervision every day, and the teacher on duty records and verifies the nutritious meals in detail every morning, and reports the problems found and students with adverse reactions in time.
Five, the school regularly check the implementation of the "nutritious meal project" management system and food hygiene supervision, and timely rectify the existing problems.
Six, strengthen the management of "nutritious meals" funds, so that the party and the people can rest assured. The school implements special account management for the allocation of special funds for "nutritious meals" at the higher level, so that the funds are used exclusively for the supply of "nutritious meals" and never spend a penny to ensure that "nutritious meals" are adequately funded.
Seven, the main problems
1, the quality of vegetables needs to be improved, and the preservation of vegetables needs to be further strengthened.
2. The operating skills of canteen staff need to be strengthened.
Self-inspection Report on School Nutrition Meal 2 In order to fully implement the spirit of the instructions of the superior on the "Student Nutrition Improvement Plan" and further strengthen the safety management and standardized operation of the student nutrition improvement plan, according to the relevant requirements of the Education and Sports Bureau, our campus conducted a process drill on April 7, and officially launched the "Student Nutrition Improvement Plan" on June 5438+04. The implementation status is reported as follows:
I. Basic information of the school
There are 35 classes in grade 1-6 in our school district, and there are 7 16 students, including milk and egg allergy 1 and milk allergy 1.
Second, hardware facilities.
In order to ensure the smooth progress of the students' nutrition improvement plan, the school has arranged two special rooms, the nutrition meal storage room and the nutrition meal processing room, and installed anti-theft, alarm and monitoring facilities. Special egg and milk processing equipment was purchased.
Three. System and system construction
The school has set up a leading group for the implementation of the "Student Nutrition Improvement Plan" headed by the principal. The general manager and head teacher of each school are the heads of classes. Members have a clear division of labor, and the responsibility lies with people.
The school has established and improved the rules and regulations of the "Student Nutrition Improvement Plan" and posted them on the wall for the relevant person in charge to learn more.
The school has signed a letter of responsibility for safety objectives with relevant personnel, and a special person is responsible for the acceptance and distribution of eggs and milk. The headmaster guides and supervises every day and reports problems in time.
Four, careful organization, timely distribution of nutritious meals.
(1) Acceptance, warehousing and customs clearance. Arrange a special person to be responsible for the acceptance of egg milk and carefully inspect the goods. Every time the egg milk sent by the supplier must be carefully checked and accepted by the egg milk manager, check whether the production date and shelf life of the milk are consistent with the quarantine report, and carefully check whether the packaging of the bagged milk is sealed, damaged, wrinkled and scratched, and smell it with your nose. Carefully check the quarantine report and packaging of eggs, check the quality of eggs, whether they meet the average grams required by the contract, whether they are contaminated, and check whether they are expired or deteriorated by means of flashlight irradiation and shaking. Refuse to sign for unqualified food.
(2) Sample retention: samples of eggs and milk are retained to ensure safety.
(3) Processing customs clearance: pre-job training for enterprise personnel, with certificates. The processing personnel are required to operate and process in strict accordance with the operation flow specifications.
(4) Distribution: Each class arranges a special person to be responsible for the distribution of eggs and milk. The school collects information in time and makes statistics on the number of students with nutritious meals, the distribution and registration of nutritious meals, and the students' diet.
(5) Recycling: Each shift is required to recycle the nutritious meal garbage by classification and store it in the designated place.
(6) close the insurance. Establish qualified egg and milk ledger. The school has a special food storage room temporarily, which can always keep the room clean and well ventilated to prevent mice, mosquitoes and flies and food poisoning. Once the supplier delivers the goods, it will be delivered in time. Food does not have a long storage time, so it is necessary to register the distribution.
(7) Close the distribution. The consumption of egg milk is collected by the head teacher of each class to the canteen and storage room for signature, and then distributed to the students of this class by the head teacher, and the students must sign when collecting it.
(8) Bring good food. After the class teacher handed the egg milk to the students, he asked the students to eat it uniformly on the spot. They were not allowed to put it there and eat it later. They were not allowed to take it home after it was put away to prevent food poisoning.
(9) Leave the beautiful things behind. Each class teacher keeps abreast of the situation of students after eating eggs and milk, and the class establishes an information officer reporting system. If students have abnormal reactions after eating egg milk, they should report to the school as soon as possible, and the school will take corresponding emergency measures according to the severity of the accident to control the expansion and aggravation of the accident as soon as possible.
Five, strengthen the management of "nutritious meals" funds.
The cost of "nutritious meals" allocated by special funds at higher levels shall be managed by special accounts, so as to be earmarked for special purposes, all of which shall be used for the supply of "nutritious meals" and never use a penny. Guaranteed sufficient funds for "nutritious meals".
VI. Main problems and suggestions:
The variety of food is single; Small quantity; It is suggested that if some fruits are added to the nutritious meal, more nutrition can be supplemented. At present, the supplier has no storage room and refrigeration equipment equipped with egg milk; No samples were distributed: once students have food safety problems, the supplier takes full responsibility.
Seven, regular and irregular improvement work.
The school regularly and irregularly checks the implementation of the "Student Nutrition Improvement Plan" system and the distribution and consumption of eggs and milk, and timely corrects the existing problems to ensure the safe and orderly development of the work.
Self-inspection report of school nutritious meal 3 In order to ensure the safe and smooth implementation of the "nutritious meal project", our school has seriously carried out the self-inspection work of nutritious meal project management. Now the self-inspection report on the implementation of the "nutritious meal project" in our school is as follows.
First, the management mechanism of the "nutritious meal project" has been improved.
1. Our school has set up a leading group for student nutrition meal project and a food safety supervision group for student nutrition meal project, fulfilling the responsibilities of food receiving and dispatching personnel and warehouse management personnel for student nutrition meal project, and decomposing the safety supervision responsibility of each link to people.
2. Our school has established three management systems: custody system, meal distribution system and accountability system.
3. The school has set up a special warehouse for nutritious meal projects, which conducts weekly self-examination on the implementation of the management system of nutritious meal projects, the hygiene supervision of egg and milk food, and the use of students' collection, and timely corrects the existing problems such as untimely signature and early signature.
Two, strengthen the process management of "nutritious meal project".
1. Our students' egg and milk food is purchased by Qufu City through unified bidding, unified distribution and unified price. The supplier delivers goods regularly and quantitatively, and delivers them to the school by special car twice a week. The school implements special personnel management.
2. The school has arranged management personnel to check and keep the distributed food and raw materials, and the records of food and raw materials in and out of the warehouse and the licensing materials are complete and detailed. The delivered eggs are guaranteed to be eaten for a short time, not stored for a long time, and are first in first out.
3, the implementation of the class teacher to accompany meals and eggs, bread, biscuits to conduct a comprehensive inspection system, found that expired, spoiled, damaged food in a timely manner off the shelf, replacement.
4. The person in charge of the "nutritious meal project" visits each class every day during the nutritious meal to check the consumption of students and the consumption records of the class teacher.
Three, strengthen quality supervision, strict accountability.
Quality supervision team and safety team must ensure good quality. Anyone who causes food-borne diseases due to the distribution of food that does not meet the national hygiene, safety and quality standards shall be held accountable. If collective health incidents or serious consequences are caused by poor management or dereliction of duty, the responsibility of the corresponding responsible person should be investigated at different levels.
In order to fully implement the spirit of the superior Student Nutrition Improvement Plan, ensure the safe and stable implementation of the nutritious meal project, further strengthen the safety management of the student nutrition improvement plan, and standardize the operation, our school has earnestly carried out the self-examination and self-correction work of the nutritious meal project management according to the spirit of the superior notice. The self-inspection report on the implementation of the "nutritious meal project" management in our school is as follows.
First, carefully formulate the implementation plan and improve the management mechanism of the "nutritious meal project".
1. The school has carefully formulated the Implementation Plan of Nutrition Improvement Plan for Dongcheng Primary School Students and the Emergency Plan for the Safety of Nutritional Meals in Dongcheng Primary School. The school has established a leading group for nutritious meals, a food safety supervision group, a nutritious meal distribution group, a food safety accident emergency group and a data statistics and file management group. The leading group and supervision group are responsible for the implementation and management of the nutritious meal project, the daily supervision and management of nutritious meal food safety, the timely correction of problems found, the implementation of the responsibilities of food distributors and warehouse administrators in the student nutritious meal project, and the decomposition of safety supervision responsibilities in each link to people.
2. Established management systems such as financial management system of nutritious meals, food storage management system, raw material procurement management system, warehouse management system, tableware and utensils cleaning and disinfection system, food sample retention system, canteen staff health management system, kitchen hygiene management system, health emergency reporting system, canteen staff health knowledge training system, food hygiene and safety management system, and school food poisoning emergency plan. And improved the procurement, storage, sample retention and collection and distribution of nutritious meals by the class teacher.
3. The school signed a target management responsibility letter with the supplier, the nutrition meal leading group, the distribution group, the person in charge of the supervision group, the class teacher and the canteen processor, and implemented the management responsibility layer by layer.
4. The school strictly carried out the study and drill of the emergency plan for nutritious meals in Donggucheng Primary School, which enabled teachers and students to master some food safety common sense and emergency methods and become familiar with the procedures and methods for handling food safety accidents.
5. Check the implementation of the management system, food hygiene supervision and students' use of nutritious meals every week, and rectify the existing problems in time.
Two, strengthen the process management of "nutritious meal project".
1. The school has made it clear that a special person will take care of it and check the purchased food every day. After inspection and registration, it shall be kept by the keeper. Abnormal food is found, rejected, and the food storage system is implemented.
2. Check the shelf life and outer packaging before distributing milk. Students eat nutritious meals 30 minutes before every day. The caterer and the supervisor will taste the nutritious meals distributed on the same day, and then the class teacher will collect them and distribute them to the whole class after confirming that there is no abnormality. The class teacher will supervise and guide the students to eat, so as to see, touch, smell and taste. It is forbidden for students to buy snacks outside within 1 hour after meals, so as to avoid physical discomfort caused by the mixing of nutritious meals and snacks.
3. The food management personnel shall keep samples of the distributed food for 48 hours every day, and the sample retention amount shall be at least 100g. Canteen processing personnel hold relevant certificates and have regular physical examination. Wear overalls, masks, wash hands frequently, disinfect frequently, and cut nails frequently. The whole operation process is standardized and relevant records are carefully filled in.
4. The management personnel of the nutritious meal project patrol each class every day during the nutritious meal to check the consumption of students and the consumption records of the class teacher.
5. Finished nutritious meals are used up on the same day, and it is forbidden to distribute nutritious meals every other day.
Three, strengthen the "nutritious meal project" fund management.
The school strictly implements the relevant provisions of the zero-profit "nutritious meal project" and promptly publicizes the variety, quantity, price and number of people taking nutritious meals purchased by students. Do special account management, special fund is special, nutritious meals are distributed by real-name registration system every day, signed by students, and summarized into nutritious meal books every week, so as to truly achieve daily settlement. And in a prominent position in front of the nutritious meal office, timely publicize the accounts of nutritious meal funds, catering standards and nutritious meal spectrum, announce the telephone numbers of leading departments at all levels to parents and the society, consciously accept the supervision of parents and all sectors of society, cooperate with superior inspections, and make school affairs public.
Four, strengthen quality supervision, strict accountability.
President Jiang Wei is the first responsible person for the safety of nutritious meals, and strictly controls the quality of food; Yue Yukai, the food safety supervision team, does a good job in food safety supervision, and it is strictly forbidden for spoiled, rotten and expired food without food safety inspection certificate to enter the campus. Where food-borne diseases are caused by foods that do not meet the national health, safety and quality standards, such as corruption, deterioration, expiration, and lack of food safety inspection certificates, the main responsibilities of relevant personnel should be investigated. Due to poor management or dereliction of duty, the class teacher did not distribute nutritious meals as required.
If collective health incidents or serious consequences are caused, the parties concerned shall bear the main responsibility, and the relevant responsible persons shall be held accountable.
Problems with verbs (abbreviation of verb);
1. Due to the limited space in the school canteen,
Nutritious meals can only be distributed in the classroom. Students eat food everywhere on campus, and food is easily polluted.
2. Some students throw away wasted nutritious meals at will, and sometimes the garbage after meals is not treated in time.
3. The types of food in students' nutritious meals are not rich enough, and the nutritional collocation is not reasonable.
4. The supporting implementation of nutritious meals is not complete enough and needs to be supplemented and purchased.
5. There is still surplus funds for nutritious meals, which should be used reasonably.
Rectification measures for intransitive verbs:
1. Pay attention to publicity and education to enhance the awareness of food hygiene and safety of teachers and students. Use regular morning meetings, class meetings, school meetings, campus broadcasts and blackboard newspapers to educate students on food hygiene.
2. Re-optimize and adjust the distribution varieties of nutritious meals, improve the quality of food, try to buy fresh fruits and vegetables, change the way of eating with the changes of seasons and seasons, and make every student as comfortable as possible.
3. Strengthen the management of students' dining, eat in the classroom seat as required before leaving the classroom, and do not discard waste at will.
4 continue to strengthen the management of nutritious meals in and out of the warehouse, and strictly implement the quality management system of nutritious meals.
Self-inspection Report on School Nutrition Meal 5 Our school has conscientiously implemented the Opinions of the General Office of the State Council on Implementing the Nutrition Improvement Plan for Rural Compulsory Education Students. In order to seriously implement the students' nutrition improvement plan in Pingchuan compulsory education stage, earnestly fulfill the responsibilities of the education department in the students' nutrition improvement plan, establish a working mechanism, clarify responsibilities, and establish a supervision system. According to the actual situation, our school has formulated the implementation rules, emergency plans, implementation plans and management systems of the student nutrition improvement plan, and incorporated the student nutrition improvement plan into the important content of the daily management of the school to do a good job. Ensure the smooth implementation of students' nutrition improvement plan and ensure food hygiene and safety.
First of all, it has been completed.
1. Carry out "four inspections" and "three inspections" on the nutritious meals sent to school, and keep the samples in the sample storage cabinet for 48 hours.
2. After breakfast is served every day, the class teacher will accompany the meal and carefully organize the students to register and sign. Students who take leave will register every day.
3. All kinds of registration forms are sent to the school nutrition meal office for special custody every week.
4. The school has set up a leading group for the implementation of the nutrition improvement plan with the principal as the team leader, and designated a special person to be responsible for the acceptance, storage and distribution of food to ensure food hygiene and safety in all directions. Do a good job in data verification, summary and information feedback reporting, establish a special file management system, and do a good job in trace data management for future reference. Seriously publicize and master the common sense of simply distinguishing food from spoilage, properly organize and manage students' meals, and handle and report the problematic food in time.
Second, in view of the problems existing in the implementation of nutritious meals in our school, we are prepared to carry out self-examination and self-correction from the following aspects:
1, do a good job of warehousing inspection of nutritious meals and ingredients in strict accordance with the requirements, and thoroughly open the box for inspection. Any food and ingredients that do not meet the requirements shall not be put into storage;
2. Do a good job in the outbound inspection of nutritious meals and ingredients, and carefully check all indicators, especially the production date and shelf life of food; Food and ingredients that do not meet the requirements are not allowed to leave the warehouse;
3. Ensure the hygiene of the food storage site of nutritious meals, resolutely put an end to the phenomenon that students participate in the distribution of nutritious meals, and require all teachers to operate with one hand;
4. Strive to improve the filling and filing of various trace materials for nutritious meals. The person in charge of the nutritious meal file should check regularly and report the completion to the school leaders in time.
Third, solve the problems that arise.
1, pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. Use regular morning meetings, class meetings, school meetings, campus broadcasts and blackboard newspapers to educate students on food hygiene. Arrange a special person to publicize the nutritious breakfast plan to the society and parents.
2. Try to discuss with the nutritional breakfast provider and change the breakfast style with the seasons and seasons.
3. Actively strive to build a regular canteen as soon as possible, and further improve the ventilation and refrigeration facilities of the nutrition canteen.
Although the school storage room is simple, the school does everything possible to ensure ventilation, neatness and cleanliness.
5. The phenomenon of students littering. Through education, placing multiple trash cans in the classroom and other measures, the campus has been restored clean and tidy.
;