Food safety self-inspection report sample (selected 8)
Time flies ah, the work has come to an end, reviewing this period of time achievements and problems, it is time to take the time to write a self-inspection report. Then the general self-examination report is how to write it? The following is my collection of food safety self-inspection report model (selected 8), for reference only, we take a look at it.
Food safety self-inspection report 1
I garden in accordance with the spirit of the meeting, the garden food hygiene situation for self-inspection, now the self-inspection report.
I have a young children's cafeteria, in the park dining children ***67 people, a full-time cafeteria staff, food purchasing by the leadership of the park concurrently. Food processing site covers an area of 20 square meters, the children dining in the classroom in each class.
I garden in the food hygiene work to do:
First, learning food hygiene work laws and regulations, to strengthen the awareness of food hygiene and safety, so that each staff are aware of the importance of food hygiene and safety, so that prevention is better than cure.
Second, in the daily education and teaching work to the children to instill food hygiene knowledge, training, cultivate children's good health habits.
Third, the establishment of sound rules and regulations on food hygiene, from food processing to children's meals and other aspects of the rules to follow.
Fourth, the documents are complete and effective, the children's cafeteria has a "health license", the employees have a "health certificate".
Fifth, food purchasing strictly into the customs, can be ordered to purchase all the food purchased, can not be ordered to purchase food in the purchase of strict and meticulous inspection, and ask the source. We do not buy spoiled food and wild mushrooms, beans and other food with poisoning possibility for children to eat.
Six, food storage and tableware disinfection tools, food processing tools are complete, tableware to do meal disinfection, classrooms and kitchen floors are regularly cleaned and disinfected every day, food processing tools are washed immediately after use.
VII. Kitchen hygiene daily cleaning and keep clean at all times the dual objectives at the same time.
viii. Raw and cooked food is categorized and stored, and leftovers are not given to children, and uncooked food is not given to children.
Nine, anti-pest work at any time found at any time.
Three years in the park, I park in the health department and education management department under the leadership and supervision, strict compliance with the rules of processing children's food and guidance for children to eat food correctly, and strictly food, drinking utensils and food processing sites and children eating site disinfection off, there is no children's food poisoning and epidemic epidemic of infectious diseases in the park, this is the park should be maintained.
Limited to the place limitations, our garden is not yet a dedicated food warehouse, some food processing tools need to continue to add, these problems our garden is constantly improving, under the guidance of the health department, I believe that our garden in the future in the food safety and hygiene work will be more and more well done.
Food Safety Self-Inspection Report 2As a school, food safety is the most basic guarantee. In order to further strengthen our school food safety work, enhance the level of food hygiene and safety management, our school according to the requirements of the higher level, strengthen the organizational leadership, extensive publicity, clear responsibility for the work, and strict implementation of the work measures.
First, the basic situation of the school
Our school is a boarding special school, the campus area of 2,689 square meters, the school building area of 3,635 square meters. At present, the school has eight teaching classes, 64 students in school, 23 teachers. The school is fully closed management, campus walls, dormitory area, cafeteria, guards and other places are installed with infrared electronic monitoring system, a strong guarantee of campus security.
Second, the main work and measures
1, strengthen the organization and leadership, pay attention to food hygiene and safety.
Our school has always attached great importance to the work of school food safety, food safety work into the school safety work, the school has established a leading group of food safety work, the main leader of the school as a leading group leader, the establishment of the school food safety responsibility and accountability system.
2, strengthen publicity and education, the whole school teachers and students *** with the participation of food hygiene and safety supervision.
Effective food safety education for the whole school teachers and students to ensure that food safety education to achieve results. Through strong publicity and education work, the whole school teachers and students on the importance of food safety has a deeper understanding, but also understand to grasp some of the most basic food safety knowledge.
3, to strengthen the focus of work, to ensure that teachers and students food hygiene and safety.
Strengthen the management of the cafeteria. Our school conscientiously implement the "School Health Regulations" and "Food Hygiene Law", in compliance with the requirements of the relevant departments, the canteen management system is complete, scientific management of the school canteen health and safety work. Cafeteria has a special management personnel, responsible for the daily management of the cafeteria. Developed a canteen health, safety management system, strict licensing system, canteen employees to do licensed to work, school leaders in charge can also check the work of the canteen employees at any time, so as to understand the internal situation of the canteen. Schools implement strict food procurement procedures, cafeteria food oil meat, eggs, vegetables and other items to implement designated procurement to ensure food safety. Further strengthen the education and training of the staff's awareness of safety, hygiene, quality and service, to establish a good image, to provide better service for the whole school teachers and students and staff.
Food Safety Self-Inspection Report 3In order to strengthen the food safety management of xx town authorities cafeteria, improve safety and hygiene awareness. According to the spirit of the higher instructions, the town carried out a canteen food safety work self-inspection, now the self-inspection is summarized as follows:
First, to improve the unit canteen food safety awareness, sound organization, refine the division of labor, clear responsibilities, targeting rectification for the weak points.
Over the years, the town has been the canteen food safety, prevention and control of infectious diseases, food and health of the authorities and the town authorities as the work of the environmental security work "top priority" to grasp, the town firmly established "safety first, health first! "The guiding ideology, the establishment of a Meng Kemi as the first responsible person, Zheng Xi as the main person in charge of the management team, management personnel division of labor layer by layer refinement, a clear responsibility for the main body, signing a certificate of responsibility at all levels. Clearly who is responsible for the problems who is responsible for the accountability system. For our town cafeteria staff supervision of the existence of loopholes and other circumstances, the development of a monitoring system, strengthen the process management, found that the problem of timely rectification, the cafeteria food safety incidents strive to reduce to zero. In order to do a better job, we specialize in the beginning of each school year to convene a canteen food safety work conference, logistics staff meeting, study the documents issued by the higher level, the canteen logistics staff required to improve the food canteen safety awareness of the work, to enhance the canteen hygiene knowledge, and effectively recognize the importance of the work of the agency canteen safety and hygiene to ensure that the dietary safety of each employee
Second, to effectively strengthen the Daily supervision, and strive to achieve the cafeteria food safety management of institutionalization, routinization.
The organ organizes relevant personnel to seriously study the "Food Safety Law" as well as the relevant notices and spirit of the higher administrative departments. In our town to carry out food safety publicity activities, publicity columns and other forms of publicity food safety, and strive to form an atmosphere in which everyone speaks of safety, everyone to monitor safety. Strictly implement the various food hygiene systems formulated by our town and strive to make them routine. Normally, when purchasing items, the cafeteria is strictly required to purchase at the point of purchase, ask for vouchers, and keep a register. The use of food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. in the warehouse before the inspection, for the not fresh, expired, moldy all eliminate the storage and use. All leftovers must be taken care of as garbage and never saved for the next meal. There are no safety hazards in our cafeteria's equipment and facilities or water sources, and our cafeteria's water supply facilities such as water reservoirs operate and are maintained normally. Strengthen the management of our town cafeteria staff, and do a good job of health knowledge training. The mayor of the town has repeatedly convened the staff of the canteen to learn the knowledge about safety and hygiene, and required the staff to standardize the operation and comply with the hygiene management system, so that the staff of the canteen have mastered the basic requirements of food hygiene and safety, and have developed good personal hygiene habits, wearing clean working clothes and hats during work, washing hands and cutting nails diligently, not wearing slippers, and forbidding the staff to smoke, spit and throw garbage in the canteen. They are not allowed to smoke, spit or throw garbage in the cafeteria. Actively cooperate with the Food and Drug Administration and Quality and Technical Supervision Bureau of the town's cafeteria health and equipment inspection, listened humbly to the experts put forward valuable suggestions, timely rectification, eliminating the possible safety hazards.
Three, squeeze out funds to improve the production equipment of the canteen, supervise the standardized storage of goods, the operation process safety and health, and strengthen the input of the authorities canteen.
In order to improve the environment of the canteen, the town invested a lot of money to improve the organ canteen hardware conditions. Purchased tableware, kitchen utensils, disinfection cabinet, anti-food deterioration of the freezer, every meal on all tableware and kitchen utensils after disinfection cleaning. The environment of the cafeteria is clean and tidy. Processing room raw and cooked food separate, meat, vegetarian food separate, processing of raw and cooked food containers, tools separate, food categorized storage, storage room stacked food wall away from the ground.
Fourth, corrective measures.
In order to effectively control the town authorities cafeteria food poisoning incidents, do a good job of all kinds of accidents and hidden dangers of monitoring, and effectively protect the health and safety of the town authorities employees. We focus on the following aspects of the solution:
1, increase publicity and education efforts to enhance the organs of the staff of food hygiene, safety awareness. Strengthen the staff of the cafeteria consciously in accordance with the "Food Hygiene Law" to operate, and further enhance the understanding of the importance of food safety work in the cafeteria.
2, according to the "Sichuan Food and Drug Administration Office on further strengthening the province's unit canteen food safety supervision work notice" for the corresponding license for the agency canteen.
3, so that practitioners licensed to work, the establishment of health management files of practitioners, and effectively strengthen the daily supervision and management.
Food Safety Self-Inspection Report 4
xx year, in accordance with the municipal party committee, the municipal government and the higher business departments of the unified deployment, my township closely around the protection of the people's food safety as the center, and conscientiously carry out the work of food safety supervision and inspection, is now my township food safety work self-inspection report is as follows:
a, attaches great importance to strengthen the leadership
My township attaches great importance to food safety work, this work into the government's annual work plan and the scientific development of comprehensive assessment and evaluation content. In order to further improve the food safety supervision system, build a safety responsibility network, my township timely adjustment of the food safety committee members, by the township chief Comrade Du Maoying as director, in charge of the leadership Comrade Wu Qiang as deputy director, the relevant departments responsible for the village branch of the two committees as a member of the construction of a twelve-person composition of the food safety supervision team and the implementation of the "one special three members "Job responsibilities. Constructed a full-coverage regulatory network, the establishment of inspection, learning and training, accountability and assessment mechanism.
Second, a wide range of publicity, create an atmosphere
Township government closely around the actual work, innovative ideas, multi-faceted and multi-angle food safety publicity work, publicized food safety complaints and reporting phone xx in the villages opened a public column 5, issued more than 1,000 copies of the leaflet, banners 7, so that food production and management units Consciously abide by the relevant laws and regulations, so that the people learn to identify counterfeit and shoddy food, enhance self-protection capabilities, to create a whole society concerned about supporting the work of food supervision atmosphere.
Third, the establishment of rules and regulations, standardized management
After the establishment of the Office of Food Safety Supervision in my township, the gradual establishment of various rules and regulations, the establishment of a comprehensive coordination of funding mechanisms, the development of the "Township Food Safety Annual Work Plan", "Township Food Safety Publicity and Education Work Implementation Plan", "Township Food Safety Work Duties and Systems", "Township Food Safety Work Duties and systems", "Township food safety supervision and supervision system", "Township emergency response plan for major food safety incidents" and other systems, clear objectives and responsibilities for the smooth implementation of food safety work to lay the foundation.
Four, highlighting the focus, the implementation of the initiative
Focusing on the "food safety work is a project of the people," the purpose, the township highlights the focus, seriously carried out the operation of the unlicensed, unlicensed, gutter oil, the school canteen hygiene, such as the special inspection work. Food production, processing, sales of production and management units in the township carried out a "dragnet" inspection, and signed a food safety responsibility with them. Catering industry mainly checked the "three certificates" for the situation, whether the use of "gutter oil", the internal facilities, the availability of fly-proof facilities and cold storage facilities, as well as environmental conditions. Food distribution units mainly check "lean meat extract", livestock and poultry products, "three certificates", substandard, expired products on the shelves. Small workshops mainly check whether the equipment is safe, whether there are security risks, whether a variety of licenses are complete, as well as sanitation and environmental conditions. Inspection, inspectors on the one hand, check the enterprises, merchants production and operation of food problems, on the one hand, to the production and operation of personnel to explain the knowledge of food hygiene and safety, while some of the purchasing publicity and education, and constantly improve their awareness of food safety and hygiene. The problems found can be rectified on the spot, on the spot rectification. Can not be rectified on the spot, ordered to rectify the deadline.
Fifth, there are problems
Through the food safety inspection, purified the township food production and operation market, the public's awareness of food safety and hygiene has been strengthened, the special rectification activities have achieved phased results. But the inspection also found some weaknesses, some problems need to be resolved. Mainly in the following aspects, first, the Township Food Safety Office inspectors food safety knowledge is still very weak, mainly due to the lack of professional food safety knowledge training. This has led to difficulties in carrying out food safety work at the grassroots level to reach the expected results; secondly, the contradiction between the large workload of food safety supervision and the lack of law enforcement forces is increasing, resulting in the supervision work is not yet in place. Thirdly, there is a lack of communication between the higher authorities and the Township Food Safety Office. Mainly reflected in the lack of joint law enforcement contacts, each to their own.
Six, the next step of work
The next step of work, we will focus on the following aspects of work. First, the implementation of the responsibility for last year's food safety to carry out the situation, checking the gaps, compaction of food safety related personnel responsibility, in accordance with the requirements of the higher level to effectively grasp the food safety supervision and inspection work, improve the relevant information; second is to increase the publicity efforts, through the convening of meetings, the issuance of food safety and hygiene pamphlets, the vast majority of producers and consumers to publicize and educate, and to further enhance the vast majority of production and operation and consumer awareness of food safety. Food safety and hygiene awareness; Third, increase rectification efforts. Unqualified food should be all off the shelves, sealed, destroyed. The deadline for rectification is not in place, resolutely shut down and give the appropriate economic penalties to ensure that the rectification is in place; four is to increase the supervision. Food safety inspection work as a long-term work to implement, and actively explore the establishment of a long-term mechanism for food safety supervision, improve the handling of sudden, major food safety incidents, to ensure that the township's food safety work is carried out in an orderly manner, and effectively safeguard the food safety of the people in the township.
Food Safety Self-Inspection Report 5xx Hotel Hotel is located in the town of Caohe, Herb County, the new four Road 265, convenient transportation, location of the busy, business area of 200 square meters.
In order to do a good job of hotel food hygiene, to ensure food hygiene and safety, to create a good ` business hygiene environment, to protect the health of consumers, the hotel will be the kitchen, the floor, and the front of the house as a daily focus of the health management to grasp. Here is an introduction to the situation:
First, the basic situation of the kitchen
The hotel is mainly catering, opened on August 8, 20xx, the business area of 200 square meters, the kitchen area of 50 square meters. Face has to do with the practitioners 10 people, including 5 chefs, 5 entertainers.
The hotel adhere to the "quality first, customer first" business philosophy, a sound system, clear responsibilities, a reasonable division of labor, and make every effort to create a brand of farmhouse cuisine. We set up a lobby manager led by the head chef, the procurement department, the floor department is specifically responsible for the health management leading group, each in its own way, to ensure safety, so that customers are happy to come, satisfied and return.
Second, due diligence, strict quality control
Strict implementation of the country's "Food Safety Law" and the provincial food quality and safety supervision and management methods, to strengthen the quality management of food purchases and sales, to protect the health and safety of consumers.
First, the purchase level. Especially for meat, aquatic products, dry goods, spices, vegetables, poultry, frozen products and other popular commodities, raw materials procurement, to determine the supplier, the supplier must be "three certificates" complete, up to the standard after the signing of the supply contract, a clear responsibility, a clear constraints and penalties for non-compliance. Purchasing is carried out by specialized personnel, and the management responsibility system is implemented. Purchasing staff for the first responsible person, acceptance, measurement for the second responsible person, the manager for the third responsible person, a level for a level of responsibility, strict quality control.
Secondly, the reasonable storage of goods, food, warehouse custodians should do a good job of commodities, food quantity, quality, access to the registration of goods, the establishment of accounts, to achieve the first in, first out, perishable first, categorized storage of the principle of custody. Regular commodities, food shelf life date, hygiene inspection, expiration date, mold, odor timely scrapping treatment.
Third, pay attention to food hygiene and safety work
In order to better strengthen the management of food hygiene and safety, the hotel has developed a "food quality management system", "unqualified food withdrawal system", "food purchase inspection system", "commodity procurement management system. Staff division of labor, has never occurred any food safety accidents, xx's farm food brand has become a brand in the hearts of the people of Herb.
Food safety self-inspection report 6According to the spirit of the document of the Elm Education and Development 20xx64, our school organized to the principal led by the director of general affairs in charge of logistics to participate in the school inspection and remediation of the leading group, on March 10, 20xx on our school food safety carried out a comprehensive `exhaustive inspection and remediation, and achieved certain results. Now combined with the inspection report is as follows:
First, the institution and system construction
1. Our school nutritional leading group sound, developed a nutritional improvement program implementation plan and various work management system, there are food raw materials procurement and acceptance, preservation, processing, distribution, consumption, safety, sampling, waste recycling, etc. of the operating procedures.
2. Schools and nutritional management personnel, classroom teachers signed a food safety target responsibility.
Second, food safety management
1. Our school nutritional management personnel hold a "health certificate", but also learn about food safety, food safety laws and regulations, rules and standards and other related knowledge.
2. School food raw material purchases have truthful records and related sales notes.
3. The school food processing, storage, display facilities and equipment, tableware and other regular cleaning, to achieve hygiene and cleanliness.
4. The school does not have illegal processing and other behaviors, every day on the food consumption of food samples in accordance with the standard.
5. The school set up a special storage room, storage equipment can basically ensure that food storage safety and hygiene. There is a person to manage, the relevant system, food into storage, out of storage has a person to register.
Third, the school management
1. Schools often students to eat nutritious meals in the process of safety self-protection education. There is no waste in the use of nutritious food by students. Our school designated each class teacher as the class nutritional food observer, responsible for organizing the class students meals.
2. The school has formulated an emergency plan for nutritional meal safety accidents, and strictly stipulated the accident reporting system. The school has a record of each purchase of food and raw materials in and out of the warehouse.
Four, food safety around the campus
1. Through the investigation statistics, our school campus around the sale of stalls, there is no "small table".
2. After the field investigation of our school nutritional food does not exist safety hazards.
Fifth, the focus of the future work of food hygiene
Effectively strengthen the work of school food hygiene and safety, to eliminate the occurrence of school food hygiene and safety incidents, to ensure that the majority of the students' physical and life safety, in the future work, we intend to:
1. Further increase the publicity of knowledge of food hygiene and safety
2. Increase the school food hygiene and safety work daily inspection, supervision frequency, timely investigation of food hygiene and safety hazards, firmly establish the "safety first" consciousness, service teachers and students, to protect the well-being of efforts to create a safe school, a good food hygiene environment, and continue to build a people's satisfaction with the harmonious campus.
3. Continue to cooperate actively with relevant departments to consolidate the achievements of the school food hygiene and safety work, *** with the creation of a good atmosphere of food hygiene and safety in schools, to build a harmonious campus to make greater contributions.
Food Safety Self-Inspection Report 7 First, the establishment of a food safety leadership group. Leader: Deputy Leader: Members: Second, comprehensive self-examination, timely rectification. I school of a student canteen and a teacher canteen to carry out a comprehensive inspection of the school canteen drinking water is tap water, the school of the water source for regular observation to ensure that teachers, students, drinking water safety; last year, the school invested 1,600 yuan to buy disinfection cabinets for teachers and students, the canteen tableware in a timely manner to disinfect; the canteen raw materials purchased, the environment of food processing The school has checked the purchase of raw materials, food processing environment, process, etc., and basically meets the standards except for the hygiene of teachers' cafeteria operation room, which still needs to be strengthened, especially the strict control of food delivery channels, and the improvement of the school's food purchasing system and food sampling regulations to ensure the food hygiene and safety of teachers and students. Cafeteria stock of food processing raw materials used to ensure that the use of shelf life; self-inspection at the end of the self-inspection results of the school organization of the relevant personnel of the cafeteria and dormitory carried out a comprehensive cleaning and disinfection. The results of this self-check is basically qualified, food hygiene inspection team on the canteen put forward a few requirements: First, the health environment must be strengthened; Second, the canteen food processing, processes, etc. must be in accordance with the relevant provisions of the operation; Third, the storage equipment to be updated (the school is ready to invest in the purchase of freezers again). Three, the establishment of a regular inspection mechanism. In the future, the school will take regular inspections of the school cafeteria (a small weekly check, a large monthly check) and unscheduled inspections of the combination of inspections, to further strengthen the supervision and management of the school cafeteria, to prevent the occurrence of major accidents, to ensure that the whole school of teachers and students of the food hygiene and safety. Four. Our current kitchen and dining room area is not enough, the kitchen wall has not been laid to the top of the white tiles, the ground is not non-slip, water seepage, easy to clean material pavement; some food processing equipment needs to be constantly purchased, the student cafeteria in urgent need of a freezer, these problems our school is constantly improving in the health department under the guidance of the school believe that the future of food safety and hygiene work will be more and more better. Work will be more and more to do better. Food Safety Self-Inspection Report 8 A. Changes in the qualifications of enterprises: Business licenses, production permits are consistent, are valid; the actual production address and the production license contained in the address is the same; the actual production of the product in the production of licensed within the scope of the product. Second, the production site, environment, plant and facilities inspection: The environment in the plant is clean, the overall layout of the plant and the production license application with the addition of an extra tanning bed, the production area of the surrounding environment (within 25 meters), no dust, hazardous gases, radioactive substances and other diffuse sources of pollution, and no insect mass breeding Potential sites; plant, equipment layout and process flow, etc. and the production license application materials content is consistent; the production of personnel, goods, no cross-pollution phenomenon; packaging of products in the place of the walls and roof decorative materials are intact, no shedding; production of emergency lighting equipment is intact; running hand-washing, disinfection, and other facilities are intact; warehouse neat, dry, ventilation, temperature, humidity, and fire prevention and rodent prevention and other facilities are in good working order; The warehouse raw materials, finished products and packaging materials and other types of materials and products are divided into areas, off the ground, away from the wall storage, different storage areas with clear signs. Third, the enterprise production equipment and inspection equipment inspection: The number of production equipment in use, the model and the application for production license submitted to the list of consistency, can be operated normally, the production equipment according to the needs of the process of cleaning and disinfection, maintenance and repair and have records; inspection room factory inspection with the number of test equipment, the model and the application for production license submitted to the list. With the application for production license submitted by the list of consistent, normal operation of equipment; measuring instruments in line with the legal requirements for verification or calibration. Fourth, the enterprise quality management inspection I plant regular training records on food safety, hygiene management, professional and technical aspects of the relevant personnel; on-the-job personnel regular health checks, there is a limited health inspection certificate; engaged in the production of food, wash their hands before entering the production plant, wear clean work clothes, do not wear jewelry; raw materials, the purchase of raw materials, and the production of food, the production of food, and the production of food. Do not wear jewelry; the purchase and acceptance of raw materials have records, including the name of raw materials, quantity, supplier name, inspection reports and purchase date. For the implementation of production license management of raw materials and packaging, there are documents proving the supplier's production license; production process to do a good job of feeding records, including the type of feed, name, date of production, date of feeding and use of quantities and so on. There are key control points of the operation control program records; our factory in accordance with the requirements of the current effective standards for the factory product inspection, inspection records. The production of each batch of products retained samples sample retention period of not less than the shelf life of the product; product indication labeling in line with relevant laws and regulations and standards; enterprises have factory sales of products sold sales records, including the name of the product sold, the number of products, the date of production, the production batch number, the name of the purchaser and contact information, the date of sale of the factory I did not have consumer complaints there is no phenomenon of nonconforming recall phenomenon; The factory in accordance with the current effective standards for the inspection of factory products. p> Fifth, there are problems and dispositions: 1, the staff of the equipment repair, maintenance operations, did not do the record; in response to this problem, the person in charge of the quality of my plant to find the staff to talk to the importance of explaining the work of record, the staff said that they will do a good job in the future work of the work of record. 2, the inspection process found that my plant did not develop a food safety accident disposal program, and disposal of food safety accidents record; after the incident, the quality of responsible personnel and the relevant staff **** with the development of a food safety accident disposal program, and disposal of food safety accidents record, and indicate that the implementation of the regular inspection of the various food safety precautions. After this self-inspection, our factory basically meets the requirements of food production enterprises to implement the main responsibility for quality and safety, improve the awareness of quality and safety, and eliminate quality and safety hazards. For the long-term, sustainable production of quality products, laid a solid foundation.