1, canteen hardware equipment is relatively complete;
2. The raw and cooked processes are reasonable;
3. Overall environmental sanitation and cleanliness;
4. The identification of each department is clear;
5. The employee's health certificate is complete;
6. Anti-mosquito, anti-mouse and anti-fly equipment.
7. the purchase channel is legal, and it is better to have a certificate and a ticket.
8. The canteen management file is good.
Insufficient:
1, food-grade sanitary bags should be used for plastic bags containing raw materials;
2, the disinfection process is not scientific enough, so that tableware can not be completely disinfected;
3. The sample container is unqualified, the temperature of the freezer is too low, and the quantity is insufficient;
4. The distinction between raw and cooked food containers is not obvious;
5. Insufficient food shelves;
In view of the above shortcomings, we will make a thorough rectification before next Friday to ensure the safety of teachers and students.
Report on the rectification of hidden dangers in canteen safety inspection Part II In order to conscientiously implement the spirit of wujiang town Central School Food Safety Implementation Plan, put school food safety work on the agenda, earnestly implement school food safety work, strengthen school canteen supervision, ensure the safety of school teachers and avoid food safety accidents, our school has formulated the following food safety implementation plan.
First, the establishment of organizational structure
School canteen food safety supervision leading group
Team leader: Li Peijun
Member: Guo Fuxiang
Peng Zhou
Xiaoxia Zhao
School food safety management leading group
Team leader: Dai
Team member: Li Xingguang.
Cheng Fulin
the Chen Dynasty
Two, the establishment of school canteen health management system
(a), the school engaged in food production and marketing personnel health examination system
1, food business operators must go to the district disease prevention and control department for health examination before taking up their posts. Only those who pass the examination and obtain a health certificate can take up their posts, and wear or carry a health certificate with them at work.
2. The person in charge of implementing this system organizes the food business operators of this unit to enter the health examination every year, and grasps the results.
3, responsible for the implementation of this system personnel should regularly check the employee's certificate. If the relevant departments check and find that the undocumented personnel are employed, in addition to the undocumented personnel, the responsibility of the person responsible for the implementation of the system should also be investigated.
(2), the school canteen hygiene inspection system
1, establish and improve the canteen cleaning system, and adhere to the environmental sanitation cleaning system;
2, the competent leadership regular inspection (two to three times a week);
3. The person in charge of the canteen (school logistics department) conducts self-inspection;
4, health leading group members spot check (irregular);
5, according to the strict requirements of the standard, leaving no dead ends;
6. Find the problem and solve it immediately.
(3), the school canteen hygiene management system
1. Establish and improve the sanitation and cleaning system for teachers' canteens, adhere to the cleaning system and conduct regular inspections;
2. The canteen should be equipped with fly-proof, rat-proof and dust-proof facilities to eliminate the "four pests";
3. Keep the dining room floor clean (no water, no oil, no dust and no garbage);
4. Restaurant service personnel should always keep their appearance clean and tidy, wash their hair, bathe and cut their nails frequently, and do not smoke during working hours;
5. Restaurant service personnel must take off their work clothes and caps before going out to handle affairs, and wash their hands with tap water after coming back;
6, restaurant service personnel must wear a valid health certificate.
(4), school poisoning prevention measures
1, strengthen the management of doormen and strictly implement the school entrance registration system;
2. Strictly control the safety of procurement, storage, processing and supply;
3, cooking materials, the specialist is responsible for, others are not allowed to enter without permission.
4. No one can enter the kitchen except the staff of the unit, and the staff should lock the door when they leave;
5. Conduct regular training on food safety knowledge for faculty and staff to enhance their awareness of preventing poisoning;
6, each link by the specialist is responsible for, the school health management leading group regularly check the implementation of measures to prevent poisoning, found hidden dangers should be corrected in time, safety accidents should be investigated for the responsibility of specific managers and supervisors.
(5) Staff health knowledge training system
1, the health management personnel in the school canteen should always participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and be able to educate and train the food employees in their own units on health knowledge;
2, health management personnel should regularly organize employees of this unit to carry out food hygiene knowledge training, so that they can master food hygiene knowledge, operate as required, and develop good personal hygiene habits.
Report on the rectification of hidden dangers in canteen safety inspection Part III: Notice of the State Education Bureau forwarding the urgent notice of the Provincial Education Department on informing teachers and students of Lehua Primary School in Shitun Town, Wangmo County to do a good job in school food safety. Relevant personnel of our school conducted a self-examination on all aspects of the work in the school canteen. Through self-examination, we think that school canteens can be done according to the requirements of canteens at all levels, and they can do their best under poor objective conditions.
First, the basic situation of the canteen
Our school has two canteens, including processing room, cooking room, catering room, storage room and student canteen, which can accommodate 1000 people to eat at the same time.
Second, the self-examination situation
1, the school is well organized. At the beginning of the semester, a food hygiene leading group was set up with President Yang as the leader and Vice President Li as the deputy leader, and a work plan was formulated to supervise the school canteen.
2, improve the system, the responsibility to people. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management, and the health teacher is responsible for the supervision and management. At the same time, a series of rules and regulations have been established, such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement voucher system, food acceptance system, food storage hygiene system, rough machining room hygiene system, cooking room hygiene system, employee physical examination training system and so on.
3. Do a good job in source management. In order to ensure the food safety of teachers and students, control food procurement and prevent food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, earnestly carried out evidence collection, and resolutely refused to buy food and vegetables from unlicensed vendors.
4. Check and accept the good food and vegetables. Warehouse inspectors are conscientious and responsible. Every time they buy food, vegetables and condiments, they should carefully check and accept them, strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food are not put into storage.
5. Good food hygiene. While ensuring the quality of food and vegetables, we should conscientiously do a good job in food hygiene such as disinfection and cleaning to ensure that teachers and students eat "safe dishes". Washing vegetables is carried out according to the process. From washing vegetables to cooking, the responsibility lies with people. No cold food is served.
6. Put an end to non-staff entering the kitchen to ensure the occurrence of dangerous factors.
7. Observe the sample retention system. The sample size of each variety shall not be less than 100g, and it shall be kept in cold storage for 48 hours.
8, employees show certificates, standardized operation. Dining room staff regularly participate in the health and epidemic prevention department's physical examination and food hygiene knowledge training, wear work clothes and work caps according to regulations, and pay attention to personal hygiene and environmental hygiene without leaving long hair, cutting nails or wearing ornaments.
9. The supporting facilities are relatively complete. Doors and windows have fly and dust prevention facilities; There are four special washbasins for washing vegetables, washing dishes and washing hands; There is a special tableware disinfection bucket; Semi-finished products and finished products have special tools and containers, which are clearly marked and can be used separately; Food processing areas have special waste containers with lids; The food warehouse is equipped with rat-proof boards and food storage racks, which are classified and stored to ensure good ventilation.
10, turn off "Disinfection". All tableware and utensils are sterilized by high-temperature steam.
Report on the rectification of hidden dangers in canteen safety inspection 4. After receiving the "Notice on Carrying out Food Hygiene and Safety Work in Campus Canteen" from _ _ County Education and Sports Bureau, our school leaders attached great importance to it. In order to further strengthen the food safety work in our school and improve the management level of food hygiene and safety, a leadership meeting was held immediately. According to the relevant requirements of the Notice on Strengthening the Food Hygiene and Safety Work in Campus Canteen to Prevent Food Poisoning, the Municipal Food and Drug Administration and the Municipal Education Bureau immediately carried out the self-inspection of campus food hygiene and safety. The following is the investigation of our school:
First, strengthen organizational leadership and attach importance to food hygiene and safety.
Our school has always attached great importance to campus food safety and incorporated it into campus safety work. The General Affairs Department took the lead in setting up the canteen management organization: Han Xiaohui as the team leader, Liu Congqi and Li Weidong as the deputy team leaders, and Zhang Junmin, Liu Jianshe and Zhang Jianfeng as members, who were responsible for the division of labor and implemented at different levels. Conscientiously fulfill the responsibility of food hygiene and safety management, and establish a campus food safety responsibility system and accountability system.
2. A set of sound rules and regulations has been established in accordance with the requirements of Hygienic Standard for Catering Industry and Collective Dining Distribution Units.
Such as: canteen management system, food hygiene system, canteen safety system, canteen access system, canteen sample retention system, food safety responsibility system, food hygiene supervision quantitative classification management system, accountability system, disinfection system, emergency plan for public health emergencies and so on. Our school also regularly invites inspectors from the county epidemic prevention station to go deep into the campus for inspection. Zhang Junmin, the headmaster, was identified as the reporter of public health emergencies.
Three, the organization of canteen employees to seriously study the "health norms" of catering industry and mass dining distribution units, strengthen the management of canteens.
Our school conscientiously implements the "Campus Hygiene Regulations" and the "Food Hygiene Law". According to the requirements of relevant departments, the canteen management system is complete and the health and safety of campus canteens are scientifically managed. The canteen has special managers who are responsible for the daily management of the canteen. Formulate canteen hygiene and safety management system, and strictly implement the system of holding certificates. The canteen staff can hold relevant certificates, and the leaders in charge of the campus can also check the work of the canteen staff at any time to understand the internal situation of the canteen. The campus implements strict food procurement procedures, and the canteen implements fixed-point procurement of grain, oil, meat, eggs, vegetables and other items to ensure food safety. Further strengthen the education and training of employees' awareness of safety, hygiene, quality and service, establish a good image, and bring better services to teachers, students and employees of the whole school. And in strict accordance with the norms, the canteen staff are trained before work, and each employee has a hygienist, so that they can work with certificates and standardize their work.
Four, strengthen the inspection and supervision of key parts, and effectively protect the food hygiene and safety of teachers and students.
The campus conducts routine inspections on three meals a day, mainly including fixed-point procurement and evidence collection, food sample retention, separation of raw and cooked food, cleaning and disinfection of utensils and tableware, etc. The leaders on duty also go to the canteen for inspection and supervision every day, and make inspection records to ensure that the food is not polluted. And adjust the unreasonable kitchen interior layout in time. One is a steaming room, one is a vegetable processing room, and the third is a cooking room. Strengthen the environmental sanitation of the canteen, organize student cadres to inspect and evaluate the canteen, and publish the inspection results throughout the school.
Five, strengthen publicity and education, the whole school teachers and students to participate in food hygiene and safety supervision.
In order to effectively carry out food safety education for teachers and students in the whole school and ensure the effectiveness of food safety education. Through strong publicity and education, the campus teachers and students have a deeper understanding of the importance of food safety, and also learned some basic food safety common sense.
Six, four levels, put an end to food poisoning accidents.
(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.
(2) Turn off "disinfection". All tableware and utensils are sterilized by high-temperature steam.
(3), the "personal hygiene". Employees who feel uncomfortable are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the employees must be "three whites".
(4), put an end to non-working personnel into the kitchen, to ensure no poisoning phenomenon.
Seven, the implementation of quantitative classification management system, adhere to the standardized management of campus canteens according to quantitative classification management standards.
The reception, storage and management of food distribution on campus shall be the specific responsibility of the campus general affairs director. The General Affairs Department signs a contract with the supplier to specify the delivery time and quantity, strictly inspect the food, and prevent contaminated, spoiled and expired food from flowing into the campus. Ensure that food is delivered to the campus on time, with good quality and quantity, and the general affairs department arranges special personnel to register and deliver the food. The general affairs department should set up a special storage room and equip it with a freezer to ensure that the food is clean and hygienic, free from pollution and deterioration. The storage room should keep samples of each batch of food delivered, and the sample retention time should not be less than 3 days for future investigation. The stoves used by students must be carefully processed to ensure hygiene and nutrition. The person in charge of egg and milk should check the food stored in the storage room every day and destroy it in time if it is found that the expired food is moldy. The person in charge of egg and milk must record the food processing status of the day and the storage and processing status of the remaining egg and milk. The General Affairs Office standardizes the procedures for distributing food. At a fixed time every day, the egg milk administrator distributes the egg milk to the student stove, and the student stove processes the egg milk before the students receive it, and packages the egg milk. After the life committee of each class counts it correctly, it shall be signed and collected uniformly. Each class distributes eggs and milk to students under the organization of the head teacher, and students must sign their names. Every week, each class teacher should sign the registration form for students to receive eggs and milk for one week and submit it to the General Affairs Office. The egg and milk supervisor must collect the monthly egg and milk distribution registration ledger into a book and file it for inspection and audit. The Political and Educational Affairs Office cooperated with the class teacher to publicize and educate the students on food hygiene knowledge, and handled and prevented food poisoning incidents according to the emergency plan for students to eat eggs and milk in County No.3 Middle School.
Eight, the existing problems:
(1). Due to financial reasons, the standard of supporting facilities for campus canteens is not high.
(2) The employees in the campus canteen are all temporary workers, with low wages and insufficient peace of mind.
Nine, rectification measures:
In order to effectively control the occurrence of food poisoning incidents on campus, do a good job in monitoring all kinds of hidden dangers of accidents and effectively protect the health and safety of teachers, students and employees on campus. We focus on the following aspects to solve:
(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. Campus clinics and canteens should strengthen education through classroom education, blackboard newspapers, knowledge lectures and other forms, so that food hygiene and safety knowledge can be deeply rooted in people's hearts, 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.
(2) Strengthen management to prevent food from flowing into the campus from the mobile stalls at the school gate; The production and processing of canteens should be supervised and strictly operated. Increase rewards and punishments.
(3) Stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) 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.
(5), the use of campus radio, blackboard newspaper, lectures, to carry out health and food safety knowledge propaganda, advocate students to develop good health habits. Educate students not to eat at unlicensed stalls or buy non-staple food, drinks and other commodities.
In short, campus safety is no small matter. We should make persistent efforts to achieve the above points, make persistent efforts in food safety, do a better job in canteen hygiene, and put an end to food poisoning accidents in our school.
According to the document notice, our park has conducted a comprehensive investigation on environment, fire protection, food, health and epidemic prevention and natural disaster prevention in combination with the actual situation of our park. The self-examination and self-correction of our park is now reported as follows:
First, fire safety.
Equipped with fire extinguishers, emergency lighting and evacuation signs. In line with the prescribed standards, all faculty and staff can operate fire extinguishers.
Second, food safety and health and epidemic prevention
Strengthen the management of kindergarten canteens and food hygiene, adhere to the food procurement system, prohibit irrelevant personnel from entering the kitchen, control the purchase of goods, put an end to the entry of "three noes" food, prevent food poisoning accidents, and make sample records.
Adhere to the principle of putting prevention first, pay attention to creating a clean and hygienic living environment for children, and cultivate children's good life. Hygienic habits ensure that every child is disinfected with a towel and a cup every day, and tableware is disinfected once. Pay attention to the daily morning and afternoon check-up and all-day children's health observation system, do a good job of touching, watching, asking and checking, handle any abnormal situation of children in time, and strictly control the health check-up of freshmen entering the park.
Third, prevent natural disasters.
Our park leads children to carry out earthquake and fire drills every semester, and explains to them the knowledge and skills education on how to prevent and reduce disasters.
Fourth, kindergarten safety.
I have a part-time security guard in our park. I asked outsiders in detail and made a good record of the doorman's registration. I insist on prevention first, strengthen patrol on duty to ensure safety and leave no hidden dangers.
Safety work is the top priority of kindergarten, and it is also an important work for social stability and family happiness. Only when everything is safe can the next work be carried out normally.
The responsibility of safety work is more important than Mount Tai. In the future work, our park will persist in doing all aspects of kindergarten safety work, and regularly inspect the environment, fire protection, water and electricity, canteens and so on. If potential safety hazards are found, they should be handled in time to prevent them before they happen, so that children can grow up in safety, health and happiness.
Problems in kindergartens:
First, there is no full-time security guard, and the full-time security guard of the doorman should be improved as soon as possible.
Second, the work has been done, but the trace information is not perfect, so it should be improved as soon as possible.
Report on the rectification of hidden dangers in canteen safety inspection Unit 6 The canteen is not easy to handle, even more so. This is the same feeling of canteen practitioners, especially administrative departments and even company leaders. However, canteen work must be done well, and employees must eat satisfactorily, which is also the basic requirement for canteen practitioners. I have been working in the administrative department for nearly four years, and problems have plagued my colleagues and me for four years. We have improved the canteen in many aspects, such as environmental sanitation, food arrangement, staffing and service details, and achieved certain results. But there is still a long way to go from the requirements of the dining staff. How to satisfy employees has been trying to solve it. Through last week's office meeting and research, some ideas and suggestions for improving the work of staff canteen are put forward.
First, the current situation analysis
The company's requirements for the staff canteen are: lunch is funded by the company, and the standard is five yuan per person, and it is self-financing in the morning and evening, and it is not allowed to operate for profit. The administrative department has been doing it according to this model. It is difficult to ensure the quality of the food and the satisfaction of the staff in the staff canteen, and it is also difficult to ensure unprofitable operation. In fact, prices and labor costs have risen rapidly in recent years, and it is impossible for the canteen to break even. In recent years, the company's subsidies for canteens are also quite large.
Second, the problems in the canteen
1, bad taste: employees are tired of eating food because they eat canteen all the year round. The company and the administrative department mobilized internal resources to let Comrade Yi, who once worked as a hotel, go deep into the kitchen to guide the work. After a period of time, the effect is not obvious. At the same time, we have adjusted the chef in the cauldron, and the situation has not improved. But if we want to satisfy every employee, especially a few employees, our work is quite difficult and it is difficult for everyone to adjust. This problem has not been well solved, and it still exists.
2. Less varieties: In order to solve the problem of less varieties, the canteen should try to increase the variety of colors and try not to repeat the dishes within one week. At present, the canteen provides 1 meat, 2 dishes and 1 soup for lunch, and there are basically no less than 5 kinds of cooking in the evening and breakfast. Most breakfast varieties are bought from the outside, and they are processed less by themselves, which still seems to be unable to meet the requirements of the broad masses of workers. As for the price, the canteen has always been sold at the cost price, with no loss or profit.
3. The staff quality and service level need to be improved urgently: As the window of the canteen, the front desk service is very important. What she carries is to convey the needs of each employee to the chef in time, accurately and quickly, and then accurately distribute the prepared food to each diner, and do a good job in collecting meal tickets. Comrade Jiang's performance in this respect is not enough, and mistakes often occur in his work; There is too much nonsense and repetition when serving food in the supply room (in Nanjing dialect, it is too early).
Third, the improvement plan
The company has always attached great importance to the work of the staff canteen and spent a lot of manpower, financial resources and energy, but it still can't meet the requirements of employees. We never lose heart, learn from experience and think about it. In view of the current outstanding problems and the requirements of work development, the following improvement schemes are put forward for reference.
1, reasonably and scientifically arrange personnel, and fully mobilize the enthusiasm of employees. In the past, we always took the canteen supervisor as the centralized center and led the canteen staff to work as the working mode. What the leaders say, what the staff do, and what they do right and wrong are all things for the leaders, and we are inevitably passive in our work. This shows that we have some problems in personnel arrangement. Through internal adjustment, the canteen will be fully decentralized, and the enthusiasm and subjective initiative of employees will be fully mobilized, so that canteen employees can manage themselves, find gaps, improve themselves, and make every employee in good order.
2. Add some kitchen utensils and equipment, increase the variety of food supply, improve the dietary standard of diners, make a fuss about the quality of diet, take scientific diet as the purpose, take nutritious diet as the guide, and develop the variety of breakfast supply for employees in a balanced way, and add kitchen equipment such as soybean milk machine, steamed bread, induction cooker, microwave oven, etc., so that employees can eat freshly polished pure soybean milk, steamed bread and steamed buns that are now sold.
3, from the details, improve the quality of service. The canteen pays attention to the details, and the staff canteen should also work hard on the details. To this end, it is necessary to show the price of vegetables on the list and clearly mark the price, so that employees can understand the price of vegetables on that day more clearly and make it easy to buy; In the next step, we will also introduce a set of automatic chopsticks fetching machine and some necessary seasoning utensils, and put them in the rice sales window for employees to use, hoping to make employees as satisfied as possible through some details.
4, every weekend will be next week's three meals a day, the main and non-staple food varieties posted, and in strict accordance with the recipes, recipes for supply, so that workers know fairly well about the daily food supply, and at the same time do a good job in the cost accounting of the canteen, so that everyone can understand and understand the canteen, emotionally close the distance with employees, and problems can be solved through mutual consultation, so that * * * has supervision, * * has progress, * *.
5. Strengthen the training of employees. Chefs and waiters have not received professional training in management, technology and etiquette, so they can't meet the increasing requirements of employees. Have the opportunity to take them out to visit and study. Of course, this is all at my own expense.
6. Dressing according to the standard is to provide better service for employees. The neatness of the canteen employees represents the image of a window, and it is also to reduce some unsightly things from entering the food eaten by employees. Therefore, it is imperative to dress according to the regulations when going to work.
7. On-site management is indispensable. A good working environment can create a good dining atmosphere, which is the premise for employees to enjoy the company's catering culture and ensure their physical and mental health, especially in the backcourt, operating room, dining room and some kitchen facilities. Therefore, we must unswervingly strengthen the food safety in the canteen, not only to ensure that employees can eat well according to the standard, but also to ensure that they can eat with confidence.
The above are some improvement measures taken by the administrative department in view of the present situation of the company and canteen. Although the above measures are only point-to-point and cannot cover the whole canteen work, we have been working hard. We will find problems while working in our daily work, correct and solve them in time, and strive to make the canteen work better. As the saying goes, the canteen work is not done well, which is entirely the problem of my leadership. I have an unshirkable responsibility for many reasons, and I don't want to say anything more, because I know that some things are beyond my personal ability, so please forgive me and give me advice. But I will try my best to do a good job in the canteen during the period when my term is coming to an end. I hope the leaders understand!