Template of food safety self-inspection report (6 selected articles) A county food safety committee:
In accordance with the requirements of the "rural food safety special rectification activity plan" of the province, city and county, the spirit of the three-level food safety conference of the province, city and county was implemented, and the self-examination and self-correction activities were seriously carried out in combination with the actual situation of our unit. Now the report on the development of this work is as follows:
First, attach great importance to and implement responsibilities.
After the county-level special meeting on March 20, the bureau leaders attached great importance to it and immediately organized a meeting of relevant personnel, asking all staff to fully understand the importance and necessity of rural food safety. Enhance the awareness of the overall situation and responsibility, take this activity as the top priority and pay close attention to it. At the meeting, the work tasks were clarified and the responsibilities were implemented to people. The situation and weak links of salt safety work in our county were carefully analyzed, and the specific work was deployed in detail, which made full preparations to ensure the smooth development of some activities.
The second is to establish key points and intensify self-examination and market inspection.
1.From March 23rd, the quality inspection and salt administration staff led by the director and the leaders in charge of salt administration conducted random inspection on the quality of salt products in the unit warehouse, and no unsafe factors were found. On March 24, we led the staff to inspect the franchise outlets in various towns and villages, and gave reasonable guidance to the storeroom, salt storage and salt display in the store, requiring that it should not be mixed with items that are likely to cause changes in the quality of salt, so as to eliminate the hidden dangers of salt safety. * * * 35 franchisees were inspected and no hidden dangers were found.
2. From March 26th to March 27th, we inspected the factories and mines that use industrial salt in China, such as Datang Power Plant, Tingnan Coal Mine, Hujiahe Coal Mine, Tongda Juice Factory and Gaojiapo Coal Mine, and made clear the purpose, requiring staff to strictly manage industrial salt and resolutely not to provide industrial salt for others to eat or pickle. At the same time, the staff canteens and migrant workers' canteens in these units are strictly and carefully inspected to guide the staff to correctly store and use qualified salt.
3. From March 28th to April 2nd, under the leadership of the main leaders, we went deep into the remote mountainous rural areas of our county to inspect small shops and restaurants, and * * * inspected more than 80 shops and stalls/kloc-0 without any problems. At the same time, we also conducted a spot check on the edible salt in people's homes. * * * randomly checked 328 households, and found no unqualified salt. We inspected the edible salt in food processing workshops around the county, and * * * inspected 9 households, all of which were qualified salt.
Third, strengthen the quality inspection of salt to ensure a reasonable inventory.
We randomly check the quality of all kinds of salt products and newly imported salt products in the warehouse at any time, resolutely prevent unqualified salt products from entering the warehouse and edible salt with quality problems from entering the market, ensure the safety of people's edible salt, safeguard people's health and put an end to all salt safety accidents. Members of the rural food safety team must stick to their posts, take responsibility, report the signs of unsafe accidents step by step in time, and deal with them in time. Our bureau will seriously deal with those responsible for problems in this work.
Template of food safety self-inspection report (6 selected articles) Part II Our school can conscientiously implement the People's Republic of China (PRC) Food Hygiene Law, the School Hygiene Regulations and other laws and regulations under the guidance of the Measures for Food Safety Management of Nutrition Improvement Plan for Rural Compulsory Education Students in Gansu Province and the Notice of Jingyuan County on Strengthening Food Safety Management of Nutrition Improvement Plan for Rural Compulsory Education Students, in order to prevent and eliminate sudden food hygiene and safety incidents such as food poisoning among school students. To ensure the health and life safety of students in school, the school always takes the food hygiene and safety in school as the focus of its work in its daily work, and makes unremitting efforts to sound the alarm bell. Recently, self-inspection was carried out on the shops around our school, drinking water, food brought by students and nutrition canteen, which ensured the solid and effective development of food hygiene and safety in our school. Details are summarized as follows:
First, a leading group for food safety work was established.
Team leader: Chang Juquan
Deputy Team Leader: Wan Xueyan Ding
Members: Huang Jinqiang, Wang Yuxia, Zhang Aimin, Jin Yurong, Zhang Jianli, Huang Xiaoyan, Allen, Huang Xiaoxian and Wei Ruili.
Second, the basic situation
There are 9 classes in the whole school, with 27 1 student. The school has a special nutrition canteen.
Third, the work measures
Under the correct guidance of the higher authorities, with the strong support of the 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 food safety management", which implements the target responsibility system, with the vice principal responsible for the specific work and coordinated by relevant personnel, and formulated relevant systems and responsibilities.
2. Strengthen food hygiene and safety education in schools. The school incorporates health education and food hygiene and safety education into daily teaching content, and strengthens the education of food hygiene and safety knowledge for students through Putonghua speeches, safety education conferences and food safety class meetings, so as to enhance students' awareness of food hygiene and safety and self-protection ability, and gradually cultivate students to develop good personal food hygiene habits.
3. Strengthen the management of nutritious meals. In strict accordance with the arrangement of superiors, the school attaches great importance to the management of nutritious meals in the school, implements the fixed-point responsibility system of managers and class teachers, and the early reading teachers follow the meal system on time to do a good job in the daily distribution and safe consumption of nutritious meals.
Fourth, the direction of future efforts.
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 number of daily inspections 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.
In short, school food safety work is an important part of safety work, and it cannot be sloppy at all. In the future work, our school will continue to improve food safety work methods, strengthen food safety management, and strive to ensure that our school's food safety work is foolproof. Work, walk up a flight of stairs.
According to the spirit of the relevant documents of the county education bureau, in order to do a good job in school food hygiene, our school carefully arranged and implemented, and set up a leading group for self-inspection of canteen hygiene and safety, with Li Guangwei, the principal as the leader, the secretary of the Party branch as the deputy leader, the vice president, the general affairs director and the class teacher as participants, and conducted a comprehensive inspection of our canteen, rectified the problems found in time, further improved the canteen hygiene and safety system, and achieved good results.
First, set up a leading body and clarify responsibilities.
In order to strengthen students' collective dining safety and food hygiene, ensure food hygiene is qualified, protect the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Set up a leading group for collective dining and food hygiene and safety;
Second, introspection time
20xx May 18 to April 2 1 day
Third, check the situation.
A comprehensive inspection was carried out on the school canteen, especially on food hygiene, personal hygiene of catering staff, drinking water hygiene, environmental hygiene, infectious disease prevention and management, and electricity safety in the canteen. Timely rectification after investigation, detailed rectification measures were formulated, and various rules and regulations were further improved. The existing problems can be thoroughly solved in time, the temporary difficulties can be reported to the superior in time, and effective measures can be taken to eliminate hidden dangers. Through self-inspection, the responsibilities of relevant personnel were further clarified, the understanding was improved, and the legal awareness and responsibility awareness of canteen managers and contractors were further enhanced.
Fourth, take measures:
1, improve the sanitary facilities in the canteen. The sanitary facilities in the canteen have been further improved. Cooking equipment has been upgraded, the canteen facilities are basically sound, the layout of each processing area is reasonable, and the environment is clean and tidy.
2. Further standardize internal management. First, improve the organization, carry out regular and irregular health checks on the canteen, and urge the rectification in time when problems are found; The second is to standardize management. The canteen management system has been further improved, and the overall work of the canteen has been institutionalized and standardized. 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. Food procurement is carried out in strict accordance with the requirements of the Food Safety Law. All uniformly purchased foods (including rice, flour, meat, edible oil, seasonings, etc.). ) have passed strict inspection and inspection, and obtained certificates according to state regulations. The processing procedure is reasonable, raw and cooked meat are separated from meat, and the cleaning and disinfection system is strictly implemented.
4. Strengthen the canteen license management. Canteen staff should have an annual physical examination, receive health knowledge training and hold relevant certificates.
Verb (abbreviation of verb) rectification measures:
1, the canteen is disinfected harmlessly on a regular basis;
2. Supervise the canteen operators to take a bath and change clothes frequently, and develop good hygiene habits.
3. Strengthen the safety supervision of students during daily meals;
4, often clean the operating room, restaurant health, regular disinfection;
According to the spirit of the document "Emergency Notice on Food Safety Renovation in School Canteen to Prevent Food Poisoning" 127 issued by the Municipal Education Bureau, in order to do a good job in food hygiene and safety in school canteens in our town, the central school made careful arrangements and conducted a thorough inspection of all school canteens in the town, and timely rectified and further improved the problems found.
First, set up a leading body and clarify responsibilities.
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. The central school set up a canteen food hygiene and safety inspection team: leader: Dong, deputy leader: Chen Yongyi, members:, Pan Yaozhong, Zhang Hui,, Zhou Jun, Geng, and Chen Qifu.
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.
After a series of positive and effective work, the food hygiene situation in schools has been continuously improved. In the future, we will further improve our understanding of the important position of school food, drinking water and food hygiene in school education. Conscientiously implement the spirit of the school safety education conference of the Municipal Education Bureau, strengthen the management of school food hygiene in accordance with the requirements of the Food Hygiene Law, the School Hygiene Regulations and the School Canteen Management Regulations, further grasp and implement school safety education, optimize the school education environment, and make new contributions to the healthy development of education in our town.
Template of food safety self-inspection report (6 selected articles) Article 5 According to the requirements of xx document and "Provincial Food Safety Work Assessment and Evaluation Scheme", self-inspection shall be carried out seriously. In xx years, the leaders of the township party committee and government attached great importance to it, paid close attention to its implementation, earnestly grasped the food safety supervision within the jurisdiction of my township, and ensured the zero occurrence of food safety accidents in my township. The self-inspection of food safety in our township is hereby notified as follows:
First, leaders attach importance to and implement regulatory responsibilities.
A leading group for food safety has been set up in my township, headed by the leaders in charge, with members from the police station, comprehensive management, health and other departments. The leading group is responsible for inspecting all food processing and retail shops and restaurants within its jurisdiction, urging them to keep food purchase orders on a monthly basis and strictly controlling food processing, circulation and consumption. At the same time, we signed letters of responsibility for food safety with villages, and implemented the responsibility of village cadres to supervise the slaughter of livestock and poultry and the processing of agricultural products in their villages. And set up 1 food safety information officers in each village to ensure that they know the food safety situation at the first time.
Two, extensive publicity, improve people's awareness of food safety.
My hometown in xx takes "* * * to build an honest home and jointly build food safety" as the theme, and widely publicizes food safety knowledge by posting publicity slogans and distributing publicity materials, so as to firmly establish people's awareness of food safety and improve people's self-protection ability.
Three, all departments cooperate to carry out food safety inspection.
Regular and irregular joint police station, comprehensive management office, Chengjiang Industrial and Commercial Branch, health center, safety production management office and other relevant functional departments, to conduct in-depth and detailed inspections of key areas such as surrounding food processing points, supermarkets, markets, catering services, schools and shops.
1, severely crack down on illegal use of additives by food processing shops without a license. Check the shops and catering services in towns and villages, and find that there is no license to operate. No illegal use of additives was found in various halogen products and cooked food processing shops.
2. Strengthen the inspection of the "three noes" food in the store. My township cooperated with the staff of the * * Industrial and Commercial Branch and the township police station to inspect the shops around the school, and seized more than 300 "three noes" foods in more than ten categories, so as to eliminate food safety hazards in time.
3, environmental sanitation, in the inspection, there are sanitary conditions can not meet the standard, shall be ordered to rectify on the spot.
4. Strengthen the food safety of canteens in crowded places such as schools and construction sites. My township organizes education, health centers, police stations and other relevant departments to conduct safety inspections on the canteens of primary and secondary schools, kindergartens and construction sites, requiring the canteens to be clean and tidy, and improving the health management system to ensure the health of students and the masses.
Template of food safety self-inspection report (6 selected articles) Part VI US Food and Drug Administration:
From the initial organization of production, our company has been strictly in accordance with the requirements of the Food Safety Law, step by step, and take every step of development in a down-to-earth manner. In the process of the establishment and development of the company, it has been selflessly helped by the US Food and Drug Administration in Yunyang, Chongqing, and the company has always had a clear direction and a correct path. The quality of our products has always been guaranteed, and there has never been a quality accident.
For a long time, our company has implemented the main responsibility of quality and safety in strict accordance with the requirements of food production and processing enterprises. Our company has set up a quality and safety management team headed by Legal Person Week, including quality leaders, quality inspectors and production and processing personnel. According to their respective division of labor, according to the change of enterprise qualification, the implementation of incoming inspection, production process control, food factory inspection, unqualified product management, food labeling, food sales ledger records, etc. According to the company's self-inspection, the company feels that it has done a good job in all aspects and basically meets the requirements of food safety. For the slightly worse, timely rectification. At this stage, enterprises can basically manage the system according to the standard requirements and organize procurement, production and sales. Now the situation that the enterprise can achieve at present is reported as follows:
1. Enterprise qualification: the name of the enterprise is * * * * * * * *, and the address is * * * * * * * *. The production license number is * * * * * * * * * * * *, and the business license number is * * * * * * * *; Organization code: * * * * * * * *. All kinds of documents are within the validity period.
II. Implementation of incoming inspection: The raw materials and food additives mainly purchased by our factory are purchased from legally qualified enterprises, and relevant qualification certificates of enterprises are required when purchasing. The food additives used in the production process strictly comply with the requirements of GB2760, and make detailed raw and auxiliary materials verification records and purchase ledgers.
Three. Production process control: our company arranges special personnel to clean the factory every day to keep the factory environment clean and tidy. Regularly clean and disinfect production sites, equipment and warehouses.
Keep all facilities, equipment and environment in contact with products during processing clean, and put an end to all possible pollution. Maintain equipment and facilities regularly, and clean and disinfect related facilities and equipment before and after each batch of products is produced. Personal hygiene of production personnel, cleaning of work clothes and working caps, and handover inspection. After changing into special work clothes, the workers enter the production workshop through the special passage for personnel. Qualified raw materials enter the production equipment from the special channel for raw materials. Independent space is maintained from raw materials to finished products and finished product warehouses, and there is no cross-contamination of personnel and logistics.
Four. Food factory inspection: Our factory is equipped with shelf balance, analytical balance, electric oven, water bath pot, polarimeter, spectrophotometer, acidity meter, clean workbench, desktop incubator, microscope, steam pressure sterilizer and other inspection equipment. There are inspection auxiliary equipment and chemical reagents, and the laboratory measurement and comparison are in line with relevant regulations. The inspectors have been trained by the US Food and Drug Administration and obtained the qualification certificate of qualified inspection. According to the national standards, each batch of products produced by each unit shall be inspected, and the original inspection records and product ex-factory inspection reports shall be kept for future reference, and samples of each batch of products shall be kept and registered.
Verb (abbreviation of verb) Management of recall records of unqualified products and unsafe food: All raw materials needed for our company's production are purchased from legal and formal channels and obtained relevant certificates. Organize production in strict accordance with the product production process and the requirements of the Food Hygiene Law, and do not purchase unqualified raw materials or produce unsafe food.
Intransitive verb food label: the packaging of each unit product produced by our factory is printed with relevant information such as product name, specification, net content, production date, product standard code, producer name, address, contact information, production license number and QS mark, the name of food additives used, product preservation method and shelf life.
Seven. Record of food sales ledger: our company has established a food sales ledger, which records the product name, quantity, production date, sales date, inspection certificate number, production batch number and relevant information of the buyer, including the buyer's name, address and sales place.
Eight. Implementing product standards: enterprises actively and strictly implement national standards and enterprise standards for various products.
Industry standard. For example, the enterprise standard for protein drinks is * * * * *, and other drinks are * * * * * * * *; Wait, the status of all standards is currently valid.
Nine. Enterprise personnel training and physical examination: all production-related personnel of our company participate in physical examination, obtain food business license (health certificate), and regularly participate in food laws and regulations, food safety knowledge and food technology knowledge training organized by the enterprise.
X. Enterprise after-sales service and product safety early warning and risk assessment: Our main consumers are repeat customers. So far, we have not received any complaints from consumers. Our factory has established a register of consumer complaints, and formulated the corresponding handling system and response mechanism to ensure that once there is a consumer complaint, it can respond in time to protect consumers' rights and interests.
After the company passed this strict self-inspection, our company made a solemn commitment to the society: our company will strictly abide by the relevant national laws and regulations, ensure that the product quality meets the requirements of national quality standards, and earnestly fulfill the food quality and safety is our purpose of serving the society. Our company will bear the responsibility for product quality according to law, actively cooperate with relevant management departments in the supervision, inspection and supervision of product quality, and take the initiative to accept the supervision of government functional departments, consumers and all sectors of society. After this self-inspection, our company basically met the requirements of food production enterprises to implement the main responsibility of quality and safety, improved the awareness of quality and safety, and eliminated the hidden dangers of quality and safety. On this basis, our company has established a long-term mechanism for quality and safety assurance, laying a solid foundation for long-term continuous production of high-quality products.
Hereby report
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