Cafeteria Rectification Program Model 1
xx central school:
According to the Health Bureau to school inspection cafeteria rectification and the relevant facilities equipped with the requirements of our school cafeteria there are facilities and equipment of the problem of the simplicity of the specific requirements of my school to do some of the following practical things:
First, the existing First, the existing canteen operation room and firewood warehouse for separation, the establishment of an independent food preparation room, and add temperature regulation, sterilization equipment.
Second, the doors and windows need to be installed screen doors, screen windows, and do a good job of fly and rodent prevention.
Third, the roughing pool should have a special cleaning pool for animals, plants and aquatic products, not mixed.
Fourth, do a good job of pre-service training of cafeteria workers, and hold a health certificate and induction training certificate before going to work.
V. Establishment of health management, food procurement, personnel acceptance and other related systems.
After the completion of the rectification of the above matters, reported to the relevant departments of the higher inspection and acceptance, please give the school district leadership discretionary arrangements.
Applicant:
Date of application:
Cafeteria rectification program model 2
The school in line with the students, parents, the community highly responsible attitude, strictly in accordance with the requirements of the Development Zone Office of Education, seriously on the Municipal Bureau of Education, the Department of Health document requirements for the school cafeteria food safety. Carried out a detailed inspection, now the cafeteria food safety self-inspection work reported as follows:
First, the establishment of a leadership organization, strengthen the sense of responsibility
In order to strengthen the collective dining of students, food hygiene safety, to ensure that the health of teachers and students, and to further strengthen the management of awareness, improve the level of management, and clarify the management of responsibility. The school set up a food hygiene and safety leading group: the principal is the leader, the teacher specializing in the implementation of the division of labor, layers of implementation. The leading group divided into regular and irregular combination of food hygiene and safety of the school cafeteria food inspection, found that the problem of timely rectification.
Leader: Li Caiying
Deputy Leader: Xu Yulin
Members: Huang Yu Zhang Gran Li Huizhen
Second, self-checked
In the school cafeteria meals: more than 500 existing students, more than 20 staff. Schools in the spirit of thrift and frugality, the principle of allowing students to do a good job of sales management of the cafeteria, food safety as the school's top priority, the development and improvement of the management of the cafeteria of the rules and regulations.
(a) health system:
a, food hygiene:
1, should be purchased fresh, hygienic, non-polluting vegetables, meat, rice and noodles and other food, shall not be purchased and sales of corruption, spoilage, expired food, as well as food not in line with the health standards.
2, the food fly, rodent, dust, antiseptic facilities should be used normally.
3, raw and cooked food stored separately, cut raw and cooked food knives and cutting boards used separately.
4, before processing, the dishes must be washed, the food should be cooked, to ensure that the meals are hygienic and safe.
5, food utensils washed, regularly disinfected, sales of cooked food must use food clips, not randomly take food by hand.
b, personal hygiene:
1, the cafeteria staff should be strictly in accordance with the requirements of the higher level of medical examination, and only those who meet the requirements will be allowed to work.
2, to pay attention to personal hygiene, wear good clean work clothes and hats at work, wash their hands, cut their nails, take a bath and get a haircut, wash and change their work clothes and hats.
c, environmental health:
1, dining room, kitchen and other indoor and outdoor environments according to the scope of the package must be cleaned every day, to maintain cleanliness and hygiene, weekly sweeping, to achieve the indoor "six light", the ground is clean, the walls, doors, windows, ceilings, no stains, no painting, no dust, no cobwebs, no dirt outdoors! The gutter is smooth and odorless, and there is no hygienic dead end.
2, pots and pans, sinks, cooking utensils, countertops, cutting boards, food cupboards, freezers, etc. must be cleaned regularly to maintain cleanliness.
3, the cafeteria around the sink, gutter, leftover pool (barrel) to be frequently cleaned, cleaned.
4, dining tables and chairs to wipe clean after use. Tableware and containers holding cooked food should be washed and sterilized.
5, the storage of food and raw materials should be in line with the requirements of health, safety and cleanliness.
6, found that the purchase and sale of sick, dead, spoiled meat (including sow meat) rice and noodles and other food, causing harm to human health, the division chief is mainly responsible.
7, the procurement of food should be in line with food hygiene standards, bulk food must provide a valid license and invoice for the food.
8, the division chief should strengthen the investigation of market conditions to understand, try to think of ways to purchase inexpensive and beautiful items, try to reduce costs and reduce spending. Each meal as much as possible, making multiple varieties, and strive to each student can eat delicious meals.
9, on the leftovers, strictly in accordance with the requirements for processing.
(B) dining system
1, strictly according to the school meal time on time, no special circumstances shall not advance or delay the start of the meal time.
2, to be polite, not to use rude language.
3. Check the number of meals in time at the beginning of the meal and replenish them in time to ensure that they are supplied in full.
(C) food acceptance system
1, all purchases into the cafeteria food, must be accepted before use. To check the quality. Mainly look at the quality of the food is intact, there is no pollution and deterioration, whether there is a complete manufacturer, trademarks, production date and other signs, whether the shelf life, whether there is a certificate of conformity of the product, etc.; check the number. Can weigh, must be weighed, to pieces, whether in line with the number of standards.
2, after the acceptance of qualified, by the acceptance of the personnel in the purchase invoice signature, unqualified, timely feedback to the purchasing staff, the purchaser must contact the supplier to return the goods, prohibit unqualified food into the cafeteria.
3. Unaccepted food is strictly prohibited from entering the cafeteria, and the acceptance personnel must be strict and conscientious during the acceptance process.
4, the cafeteria staff should strive to improve the level of operation according to the seasonal changes and local practice, and strive to achieve diversified dishes and scientific meal preparation. Strictly in accordance with the relevant provisions of the price, the cafeteria shall not raise prices without authorization.
(D) safety management system:
1, improve the concept of safe operation, seriously do a good job in fire prevention, anti-theft, anti-drug work, the doors and windows unoccupied should be locked. Cafeteria night duty system.
2, the cafeteria operation place and storage room prohibit non-staff access, are not allowed to sell snacks and refreshments in the kitchen. School staff and students are not allowed to enter the cafeteria without the permission of the staff, not to mention access to the operating room, raw materials room.
3, found that practitioners of suspected infectious diseases should immediately report to the school to take relevant measures.
4, the custodian should do a good job in a timely manner in the cafeteria physical account, truthfully fill out the inventory list. Materials out of storage when the custodian should fill out a good out of storage, and require the recipient to sign. Custodian of the cafeteria materials (including tableware, kitchenware, a variety of finished products, semi-finished products and raw materials).
5, to go to work to fully check the water, electricity, gas, stoves, sterilizers, refrigerators, etc., whether normal, found that the problem is dealt with in a timely manner, in order to prevent the occurrence of safety accidents. Off duty to close the water, electricity, oil and gas main valve and doors, windows, etc., to do a good job of prevention.
6, must strictly abide by the safety of through the regulations and relevant operating norms, to prevent workplace accidents. Not allowed to move the electrical equipment; not allowed to change the function of electrical appliances; not allowed to build, pull wires, power. The use of electric electrical equipment before the user must first study the instructions for use of the equipment, master the use of the method before operation. If you do not operate in accordance with the above provisions, the consequences of accidents, equipment damage to personal compensation.
7, the cafeteria is not allowed to meet guests, and strangers and non-staff are not allowed to enter and exit at will.
8, actively do a good job in preventing and controlling food poisoning, once the situation, immediately report to the school in charge of the leadership and the principal, and protect the scene, sealing the suspicious food, in order to find out the cause of the accident, the responsibility.
9, each meal in a timely manner to leave samples. Rigorous sale of leftovers.
10, restaurant hygiene by specialized personnel to clean in a timely manner, all day to keep tidy.
(E) violation of school rules and regulations, the Secretary to cooperate with the General Affairs Office and the school to find out who is responsible for the direct responsibility of the person, in strict accordance with school rules and regulations to deal with, is the responsibility of the Secretary of the management, to aggravate the situation. There are major security accidents, transferred to the judicial organs to deal with.
(F) the school set up a suggestion box, by the General Affairs Office regularly collect teachers and students on meals, health, service attitude and other aspects of the comments and suggestions, and regularly organize student representatives to assess, check the quality and quantity of meals.
(VII) Strict implementation of the school's management system. The administrator shall establish a sound income and expenditure running account and a detailed account of purchases and expenditures, and report to the school committee once a month on the income and expenditure detailed account of the month.
Third, there are problems:
1, we also found that there are some problems in the inspection process. For example: part of the vegetable cleaning method does not meet the requirements of nutritional hygiene; selling food, staff health protection measures are not in place; individual staff members of the staff and students of the question of the explanation is not in place, easy to cause misunderstanding.
2, the students are mostly from the surrounding rural areas, the age of the younger, at home is the little emperor, the little princess, the ability to take care of themselves is weaker, to comply with school rules and regulations, to maintain environmental hygiene in the dining room, the awareness of the relatively poor.
3, due to the market, vegetables, meat and other food prices are high, it is difficult to meet the tastes of everyone.
Fourth, corrective measures:
1, the establishment of responsibility for the supervision mechanism, and constantly improve and update the management system, to do: the system on the wall, the responsibility of the person, the implementation of the place. Regular meetings of the cafeteria staff, often organized to learn about food hygiene and safety, enhance safety awareness and improve management.
2, further standardize the internal management. The comprehensive work of the canteen has been institutionalized and standardized. From the personnel, procurement, storage, processing, sale and all management links to refine and pay close attention to the implementation.
3, pay attention to publicity and education, enhance the awareness of teachers and students of food hygiene and safety. Often use the morning meeting, class meeting, school meeting and the use of campus radio, the blackboard newspaper targeted at students to carry out food hygiene publicity and education, education students to buy food to do three and three do not: a good look at the color of the food, the second to smell the smell of the food, the third to see the date of production and the shelf-life; a do not drink raw water, two do not buy expired food, three do not eat moldy and spoiled food. Improve personal hygiene and environmental hygiene, students are required to be diligent in hand washing, nail clipping, changing and drying clothes and quilts, and know the transmission and prevention of seasonal germs and viruses. Promote students to develop a strong sense of awareness and good habits.
Fifth, to overcome the shortcomings, and then to the next level
Against the inspection criteria, we found in the self-check, despite our considerable efforts, there are still some deficiencies in the work of the future, the school will take this inspection as an opportunity to further increase the supervision of the work of the efforts to continue to improve the work of the school cafeteria food safety, and even the overall work of the school to a new level.
Cafeteria Rectification Program Model 3
Health Bureau on November 6, 20XX on my garden cafeteria to carry out all aspects of the inspection, the current situation for my garden, put forward the corresponding rectification of the regulations, and at the same time, in the guidance of the inspectors, so that my garden sub-controllers, a profound understanding of their own shortcomings and responsibilities of the Significant and insufficient harm, more clear about the content of their work, in order to children and workers of the health of my garden now combined with the actual situation to develop a rectification program.
First of all, held a meeting of leaders, supervisors, cooks, purchasing staff
Informed of the results of the inspection, and made a profound self-check, and once again clear the responsibilities of each post, emphasizing the scope of work and the responsibilities to be fulfilled, and asked to rectify the content of the fastest implementation of the implementation of the implementation of the specified specific implementation of the implementation of the process, all the staff should be implemented in accordance with the specified requirements, the formation of routine work
Second, each post according to their respective work content immediately rectification, implementation, reported to the director, and then the director immediately implement the specific implementation of the future work and assessment rules, and unified implementation.
1, the expiration of the catering health license, we immediately to the Health Bureau for, the director of the park to supervise.
2, kindergarten meals adhere to the retention of samples for 48 hours, the amount of retention of not less than 100 grams, and according to each meal in the retention of samples on the container labeled with the date of the retention of samples, the time, the name of the meal, closed with a plastic wrap, to ensure that the food in its original form.
3, the roughing room where the vegetables are stored, off the ground and the wall to produce isolation boards to ensure that the vegetables are not on the ground, do not lean against the wall, and will be stored in an orderly manner according to the category of vegetables, isolation boards to be dried every Friday, the roughing room should be ventilated every day in order to prevent deterioration of the vegetables.
4, all purchases of food products are all to be in the inspection of goods on the ledger, the requirements of the contents of the superior form to fill in the full item by item, and will be purchasing invoices after copying and posting in the corresponding ledger page number, to further improve the ledger.
Food safety is the top priority of the safety of educational institutions, our park will be in the higher authorities of the inspectors and their own work reflection and implementation of vigorous improvement, so that the work of the cafeteria formalized, rationalized and safe.
Cafeteria rectification program model 4
According to the notice of the document, I park the garden environment, fire, food, health and epidemic prevention, natural disaster prevention, etc., combined with the actual situation of all aspects of my garden to carry out a comprehensive investigation, now I will park the self-inspection and self-correction report is as follows:
A fire safety
p> Equipped with fire extinguishers, emergency lighting and evacuation instructions signs and other equipment, in line with the prescribed standards, fire extinguishers all staff will operate the use.
Second, food safety and health epidemic prevention
Strengthen the management of the kindergarten cafeteria, food hygiene, adhere to the food purchasing system, prohibit unrelated personnel to enter the kitchen, put the goods off, to prevent the entry of three food, to prevent food poisoning accidents, do a good job of sampling and other records.
Adhere to the prevention-oriented, pay attention to create a clean, hygienic living environment for young children, cultivate young children's good living, hygiene habits to do young children a daily towel a cup of disinfection, tableware a disinfection, focus on the daily morning and afternoon checks and full-day health observation system for young children, seriously do a good job of a touch, two look at the three asked the four checks, found that young children have anomalies in time to deal with the newborns into the park to strictly health checkups.
Third, natural disaster prevention
I led the children to earthquake and fire drills every semester, the children explain how to prevent and mitigate the knowledge and skills of education.
Fourth, the kindergarten security
I have a part-time security guards, to the outside world to inquire in detail and make a good record of the registration of the guards, adhere to the prevention of the main, to strengthen the duty patrol, to achieve security without leaving hidden dangers.
Safety is the kindergarten's top priority, is the social stability and family well-being of the important work, anything in the case of ensuring safety, in order to carry out the following work normally.
The responsibility of safety work is heavier than Mount Taishan, in the future work of the kindergarten will adhere to the efforts of the kindergarten in all aspects of safety work well, regularly on the garden environment, fire, water and electricity, cafeteria and other inspections, such as the discovery of safety hazards in a timely manner to deal with the safety hazards to be eliminated in the bud, so that young children grow up in a safe, healthy and happy.
Problems in the kindergarten:
First, there is no full-time security, as soon as possible to improve the gatekeeper full-time security.
Second, the work was done, but the trace information is not too perfect, as soon as possible to improve.
Cafeteria rectification program model 5
xx September 12, liling food safety office, Food and Drug Administration, City Health Bureau, City Administration for Industry and Commerce, City Bureau of Education, and other units came to my garden on safety and health of the routine comprehensive supervision. And I put forward a number of opinions on the safety and health aspects of the garden, I garden in a timely manner to take corrective measures, held a safety and health work conference and the rapid implementation of the details, to develop and improve the system. Now the rectification report is as follows:
First, after receiving the notice of rectification, our garden that is to convene a collective meeting of kindergarten teachers, teachers are required to improve the awareness of the responsibility for safety, and to strengthen the general knowledge of safety and health education.
Second, the health work, fire work and early childhood food safety and other aspects of the investigation and rectification
1, in terms of health work, I will be the kindergarten toilets to carry out a comprehensive improvement in the toilet, so that the children to the toilet is convenient and hygienic, the distance between the kitchen and the bathroom in accordance with the requirements of the inspection department rectification is completed, and to ensure that the kitchen is clean and tidy hygiene, so that young children can eat the food with peace of mind.
2, in the fire safety work, the park in accordance with the requirements of the increase in fire extinguishers to meet the requirements, and educate teachers in the safety of the work should be prevented, must ensure the safety of young children.
3, food sampling more standardized, to maintain a daily record in a timely manner, and have a special responsible person management.
Cafeteria rectification program model 6
December 10, 20xx, Yuncheng City, Food and Drug Administration, Salt Lake District Branch came to our school to carry out the regular work of the cafeteria inspection, respectively, to check the food safety management system, food raw materials procurement process, food sampling and inventory. In the inspection process, our school food safety management system and food safety emergency plan basically meets the requirements, food sampling is also very standardized, and food raw materials procurement of documents, tickets, there is a lack of work, food ingredients in the warehouse classified shelves and keep the ventilation ventilation is not in place. To this end, Yuncheng City Food and Drug Administration Yanhu District Branch immediately announced to our school test results and require our school cafeteria to rectify.
For the cafeteria staff licensed to work, the procurement of certificates, tickets and inventory of unqualified cases of our school self-examination and rectification.
(a) self-examination is as follows:
1, in the purchase of food raw materials, some think they do not need to ask for a license, ask for a ticket on the food raw materials did not carry out the request for a license and ticket.
2, the warehouse is located in close proximity to the cafeteria, did not take into account the ventilation and air and other aspects.
3, the staff should receive a document before going to work.
4, the sample should be kept in a special cabinet.
5, cleaning pool is not enough without a sign does not distinguish between the use.
(B) the rectification situation is as follows:
School leaders and relevant staff for the Food and Drug Administration's rectification of the notice, study carefully, and held a working meeting, check the problem, summarize the lessons learned, the layout of the rectification program, the strict responsibility of the person to the food operation of the various gates (food purchasing, food storage, food operation, food safety, etc.), to ensure food safety and hygiene. ) to ensure food safety and hygiene. In response to this incident, our school cafeteria for food procurement, food storage and routine work rectification as follows:
1, food procurement:
(1) into the school cafeteria food, we must do to know the root of the source, a thing a certificate.
(2) no certificate of agricultural products, we must ask the source, remember to buy the time and seller who is who.
(3) No license, ticket or registration of items are not allowed to enter the school cafeteria.
2, food storage:
(1) school cafeteria purchased food raw materials must be categorized off the shelf storage.
(2) The warehouse is arranged in a well-ventilated place.
(3) The warehouse should be sterilized at any time, and always check whether there is spoiled food, once found, immediately as waste disposal.
(4) Do a good job of food sampling and keep good records.
(5) Do a good job of disinfection of tableware, disinfection after each meal, and do a good job of disinfection records.
(6) Do a good job of kitchen waste disposal, and do a good job of registration.
(7) to ensure that the kitchen hood work properly, regular cleaning and maintain normal use.
(8) has been added to the cleaning pool, and indicate the labeling, differentiated use.
3, routine work:
(1) continuously improve the food safety management system.
(2) good food procurement, food storage, food operation. Responsibility to a person, found that the problem, an investigation to the end.
(3) good environmental hygiene work in the cafeteria, keep the cafeteria clean and tidy at all times.
(4) Cooked food operation in strict compliance with the operating norms.
Cafeteria rectification program model 7
Yizhang County Food Safety Commission:
xx September your organization of our school cafeteria food safety and hygiene inspection, and put forward the corresponding requirements and hopes, in this case, heartfelt thanks to you for your concern for the work of our school and support.
After listening to your views in a humble manner, the school leadership and canteen managers attach great importance to the special canteen management meeting held for my school canteen problems and reference to other school canteens exist. Problems, a comprehensive analysis and serious rectification:
First, to further strengthen the principal as the first person responsible for the principal responsible for the system, to strengthen the management of food hygiene in schools, and further clarify the person responsible for the school cafeteria health management and supervision, the establishment of supervision and management of the establishment of a comprehensive and regular checking system, to increase the inspection efforts to improve the facilities and equipment.
Second, to further improve the food, food ingredients, food additives and related products, procurement and inspection and documentation system, improve the supplier file, the implementation of designated procurement, signed purchase and sales contracts, the establishment of a sound account.
Third, the organization of the original goods for a thorough investigation, clean up the "three-free" and expired products, unqualified products resolutely destroyed, the inspection and quarantine is not strict or incomplete procedures for the withdrawal of the product. The company's main goal is to provide the best possible service to its customers, and the company's goal is to provide the best possible service to its customers, and to provide the best possible service to its customers, and to provide the best possible service to its customers.
Fourth, increase the investment of funds to improve the storage facilities, retrofitting the warehouse exhaust fan, and plans to modify the ground floor in the near future. At the same time, the warehouse manager is required to strengthen the warehouse management, rational placement, regular inventory, to ensure the quality of goods.
Fifth, improve disinfection facilities, strengthen disinfection management, additional tableware cleaning cabinets, to further strengthen the premises, cooking utensils, tableware cleaning and disinfection management, and arrange for personnel to carry out full supervision of cleaning and disinfection work.
Six, strengthen the management of the use of additives, do not use non-food substances to process food.
seven, to further standardize the treatment of kitchen waste oil and grease, and driving rain collectors signed a "driving rain treatment agreement", arranged for duty personnel to register the driving rain treatment, and tracking visits at any time.
Eight, for other better work, such as environmental hygiene, food safety warning, food sampling, toxicity testing, disinfection and records, health management, health permits, etc., we together to improve and strengthen.
Thank you again for your concern and support, and welcome the higher authorities to supervise and guide our food safety work at any time!