Time flies and hard work has come to an end. Looking back on the work during this period, there are both surprises and problems. It's time to record them in the self-inspection report. I believe many people will find it difficult to write a self-inspection report. The following is a self-inspection report on food safety in the canteen carefully compiled by me for reference only. Let's have a look.
Self-inspection Report on Food Safety in Canteen 1 In line with the attitude of being highly responsible to students, parents and society, and in strict accordance with the requirements of the County Education and Sports Bureau, the school conducted a detailed inspection on food safety in school canteens, and now the self-inspection work on food safety in canteens is reported as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school was established to implement the division of labor and implement it layer by layer. 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.
Leading group for food hygiene and safety:
Team leader: Wang Guanghui
Deputy Head: Li Guowei
Member: Li Guangxue, Wang Guohui, He Cheng, Li Dongbo and Chun Xue.
Second, the self-examination situation
Dining in the school canteen: more than 900 students live on campus. 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, and has formulated and improved canteen hygiene system, food acceptance system and safety management system.
The school has a suggestion box, and the General Affairs Department regularly collects teachers and students' opinions and suggestions on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.
Third, the existing problems:
1. We also found some problems 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. Convene canteen staff meetings regularly, and often organize to learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. The overall work of the canteen has been institutionalized 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. Use regular morning meetings, class meetings, school meetings, campus broadcasts and blackboard newspapers to educate students on food hygiene. 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.
Compared with the inspection standards, we found that despite our 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 continuous improvement, so that the food safety work in school canteens and even the overall work of the school will reach a new level.
In order to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details. According to the spirit of the Notice on Further Strengthening Food Safety in School Canteen forwarded by Ping [20xx]17, in order to ensure the physical and mental health of school teachers and students, stabilize the normal teaching order and prevent food poisoning accidents, on September 20xx 13, our school leaders conducted a comprehensive and serious self-examination on the hygiene work in school canteens. The self-inspection is now reported as follows:
First, school leaders attach importance to canteen hygiene.
At the beginning of this semester, the school set up a school canteen safety work leading group headed by the principal to make plans for each specific safety work and clarify responsibilities. At the same time, the school kitchen staff are required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, effectively realize the importance of students' safety and hygiene work, and ensure that teachers can rest assured of the kitchen.
Two, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and accountability system, the responsibility lies with 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, dust-removed and disinfected.
Third, adjust the internal layout of the kitchen, 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, implement the system of claiming certificates and tickets.
Food and raw materials, food additives, and food-related products are all inspected by special personnel and have detailed ledgers. Food within the shelf life, in line with national laws and regulations.
Five, adhere to regular cleaning and disinfection.
The school has specially equipped the canteen with disinfection facilities, and the disinfection personnel have undergone strict training and investigation. The disinfection pool is separated from drinking water, and the disinfection effect is good.
Six, food storage sites clean, up to the national standards of the United States Food and Drug Administration.
Seven, the main problem of chef without post certificate.
Eight. measures for rectification and reform
In order to effectively control the occurrence of food poisoning in schools, do a good job in monitoring all kinds of hidden dangers of accidents, and effectively protect the health and life safety of teachers, students and employees in schools. We focus on the following aspects to solve:
(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. School 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 act in accordance with the Food Hygiene Law.
(2) Strengthen health supervision, strict operating procedures, and strengthen the supervision of canteen production and processing.
(3) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates 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 school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.
(4) members of the school team organize teachers and students to inspect the canteen, and it is strictly forbidden to enter the canteen with "three no products".
In a word, only by persistently doing the above points can we put an end to food poisoning accidents. We will make persistent efforts this semester to do a better job in canteen safety.
After receiving the superior documents, the leading group for food safety inspection in the canteen of our school conducted a special inspection on the morning of March 20th. The results of self-inspection are as follows:
First, the content of self-examination:
This self-inspection * * * includes hygiene license; Employee health and training certificate; Health rules and regulations and management personnel; Personal hygiene of employees; Requirements for food utensils; Food-related requirements; Hygienic requirements for food purchase channels; Food storage requirements; Internal and external environment of canteen; Requirements for food processing places; Whether the use of food additives is standardized.
Second, the self-inspection process:
In the self-examination, with a highly responsible attitude towards the teachers and students of the whole school, we carefully inspected the hygiene, quality, facilities, equipment and processing of the canteen.
1. Our school has obtained the Catering Service License issued by the US Food and Drug Administration on February 8, 2009, which is within the validity period.
2. The school has formulated various management systems for the canteen, which are perfect. The vice principal is responsible for the safety of the canteen, and the school conducts a safety inspection on the canteen once a month.
3. There are 7 people in the school canteen and logistics service personnel, all of whom participated in the physical examination and held health certificates, and the health certificates are within the validity period.
4, the school's raw material procurement has adopted fixed-point procurement, and there are raw materials to claim certificates.
There are enough food samples for three meals a day in the canteen.
6, school tableware and canteen supplies are daily cleaning and disinfection.
7. The school does not use food additives.
8. The school has a kitchen waste disposal ledger, and the purchaser must truthfully register the time and quantity in the guard room when transporting the pigs back.
Third, the existing problems:
1. Individual logistics service personnel in the canteen did not wear the required clothes.
2. The storage room door was not locked in time, and the washing machine and other sundries were piled up.
3. The screen door in the processing room is damaged.
4. It is not standard to keep samples in advance.
The fly-killing lamp bought last year has been damaged.
In view of the problems existing in the above inspection, the school ordered the General Affairs Department to immediately strengthen management and maintenance to better serve the school's education and teaching.
Self-inspection report on food safety in canteen 4. Our school held a meeting on food hygiene in time, made special arrangements for food hygiene in our school, widely publicized common food poisoning and its prevention knowledge in various forms, made great efforts to ensure the healthy growth of every student, strengthened the awareness of food hygiene and safety of teachers and students, and created a strong food hygiene and safety atmosphere around me. The self-inspection report on food safety and prevention and control of infectious diseases in our school is as follows:
First, strengthen organizational leadership and attach importance to food safety.
1, set up a leading group for food safety work headed by President Liu, with a strong sense of political responsibility, pay close attention to the food hygiene and safety work in schools, and implement the principle that the top leaders personally pay attention to it and the leaders in charge pay special attention to it. Grasp the first level, the first level is responsible for the first level, and implement the responsibility system for food hygiene and safety at all levels. In strict accordance with the requirements of the Food Hygiene Law and the Regulations on Hygiene Management of School Dining Rooms and Students' Collective Dining, teachers, students and canteen staff should improve their political awareness, legal awareness, normative awareness and sense of responsibility, be strict with them and put an end to food poisoning accidents.
2. Strengthen publicity. The school publicizes food safety knowledge among all teachers and students through campus broadcasting, and seriously organizes teachers, students and food practitioners to learn the spirit of food hygiene laws and regulations and related documents, which enhances the awareness of food safety of employees, earnestly performs their duties, and strengthens the importance and necessity of food hygiene and safety. Restrict employees' behavior with strict requirements, strict management and strict supervision to ensure the physical and mental health of teachers and students.
Two, put in place, a comprehensive inspection of food hygiene and safety work.
1. As soon as the school started, the school organized all employees to go to the hospital for a comprehensive health examination and obtained health certificates. All employees are certified to work.
2. The leading group made a careful investigation of the canteen in our school. No "three noes" products are allowed to enter the campus. According to the requirements of the Food Hygiene Law, the food hygiene in school canteens is strictly controlled from the aspects of purchasing, cleaning and cooking. Strictly follow the standardized operation process and operate in the designated area. When cooking and cooking, you must wear masks, gloves and hats, and avoid stretching your hands.
Contact tableware and food to prevent cross-contamination. No expired, deteriorated or moldy food was found in this survey.
3. After the inspection, a meeting of relevant personnel shall be held in time to rectify the problems found in the inspection, such as poor hygiene and irregular dress of staff, the next day. After the meeting, the rules and regulations were re-formulated, and the school re-formulated the food procurement hygiene system, food storage hygiene system, food hygiene management system, food hygiene system and personal hygiene system, and reiterated the health responsibility investigation system to prevent food poisoning accidents. Revise the emergency plan for food poisoning.
4. Strengthen food hygiene supervision. The leaders in charge of the school insist on going to the site to check food hygiene every day, understand the health status of the staff, deal with problems in time, leave no hidden dangers, and continue to implement the 48-hour sample retention system.
The third is to rectify the existing problems in time.
Problems found in the inspection, such as untidy hygiene, nonstandard staff dress, imperfect system, etc., require all rectification to be completed the next day.
Food hygiene in schools is a routine work. Although we have done a lot of prevention and control work and achieved certain results, we still need to wake up the alarm and tighten the string of food safety work. Work hard and make unremitting efforts to build a harmonious and safe campus!
Self-inspection report on canteen food safety 5 Our school has always attached importance to canteen food safety, constantly improved relevant management systems in the work, and implemented the management mode of division of labor and responsibility to people. In order to further strengthen food hygiene and safety in schools, prevent collective poisoning incidents in schools, ensure the physical and mental health and safety of teachers and students, and maintain normal order, our school carried out a one-day food safety self-examination and self-correction, conducted a comprehensive investigation on food hygiene and safety in canteens, eliminated potential safety hazards and rectified existing problems. The self-inspection of food hygiene and safety in our school is hereby notified as follows:
First, the canteen hygiene management status quo
1, the school canteen has a hygiene license.
2. Processing sites should be disinfected and cleaned every day to keep them clean and hygienic.
3. Employees shall obtain health certificates, hold relevant certificates and dress codes.
4. Buy food and raw materials to realize one-vote claim.
5. The food in stock is fully marked, and the shelf life has not exceeded, and attention has been paid to moisture and mildew.
6. Implement the accountability system for leaders and logistics personnel in charge.
Second, the existing problems
1. There are no screen windows and screen doors in the canteen.
2. Measures to prevent flies and rats are not in place.
Third, the rectification measures:
1, improve the organization, refine the division of labor, and rectify the weak points in a targeted manner. In the future, we will take the prevention and control of infectious diseases and students' food hygiene and safety as the "top priority" in school work, firmly establish the guiding ideology of "safety first, health first", establish a management team with the principal as the first responsible person and the leaders in charge as the leader, refine the division of labor at different levels, clarify the responsible subjects, sign responsibility certificates at different levels, and clarify the accountability system for those responsible for problems. Establish a three-person group supervision system for contractors, school administrators, teachers and parents, strengthen process management, rectify problems in time when they are found, and strive to reduce food safety incidents to zero.
2. Strive to realize the institutionalization and standardization of food safety management. Carry out food safety publicity activities throughout the school, and publicize food safety through blackboard newspaper, campus radio, campus network, window and other forms. Strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety, and strictly implement various food hygiene systems formulated by the school. Employees must hold a health certificate, and it is strictly required to purchase items at the designated place in the canteen, obtain vouchers and register. Used food raw materials, condiments, food additives, etc. Before storage, it should be inspected by canteen contractors and school logistics management personnel, and expired or deteriorated ones should be used out of the library. Every meal should be kept for inspection and recorded in detail. All the leftovers that can't be sold should be taken away as garbage and never left for the next meal. Put an end to the "three no products" entering the canteen and flowing to students. If it is deteriorated or expired, it must be destroyed in time and recorded.
Strengthen the management of employees in school canteens and do a good job in health knowledge training. Dining room staff must regularly learn safety and health knowledge, standardize operations and abide by the health management system. Canteen operators must master the basic requirements of food hygiene and safety, develop good personal hygiene habits, wear neat work clothes and work caps, wash their hands frequently, cut their nails, do not wear slippers, and do not smoke, spit or litter in the canteen. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene of school canteens, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification, and eliminate possible safety hazards.
3. Invest some funds to improve the canteen production equipment.
In the future, we will further increase investment in student canteens, improve the canteen environment and improve the hardware conditions of student canteens. Warehouse, roughing room and operation room should be isolated, raw and cooked food in processing room should be separated, meat and vegetarian food should be separated, containers and tools for processing raw and cooked food should be separated, food should be stored in categories, and food piled in warehouse should be separated from the ground.
Through inspection, we believe that the food safety work in our school canteen is on the track of normal, orderly and healthy operation, which basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management of our school to a new and higher level. Create a learning and living environment where students are satisfied, parents are assured, peers admire and leaders recognize.