1. Self-inspection report on school canteen work during the epidemic.
(1) Strengthen the education and training of canteen staff. Through "a letter", "a suggestion" and other forms, we will carry out targeted publicity on the prevention and control of infectious diseases such as novel coronavirus infection, issue health tips and medical guidance, scientifically guide staff to correctly understand and prevent diseases, guide canteen staff to standardize prevention and control behaviors, improve self-prevention awareness and ability, do personal protection, reduce unnecessary going out during the epidemic, standardize wearing masks and try to avoid taking public transport.
Educate all staff in the canteen on the biological characteristics, infectivity, harmfulness, transmission mode, transmission route and prevention and control knowledge of novel coronavirus, and ask them to learn and master relevant knowledge of epidemic prevention and control, and organize post assessment.
(two) to formulate emergency plans for epidemic prevention and control.
1. Establish isolation and emergency treatment measures for employees with symptoms such as fever, fatigue, dry cough or dyspnea, and contact the designated hospital for emergency transportation and medical treatment. 2. According to the suspected cases and suspected food safety accidents found in the dining process, formulate emergency response plans.
3. Make emergency plans for teachers, students or parents to report complaints about school catering safety and public opinion emergencies.
4. Organize emergency drills according to the plan to ensure that the management and employees are familiar with the disposal process.
(3) Inform employees of the return time in advance.
1. After the school start time is defined by the superior, the employee's return time is 14 days before the students return to school. At that time, every employee will be informed of the specific return time through WeChat platform, telephone and SMS.
2. Before returning to work, it is necessary to keep abreast of the employees' physical health and going out, and fully grasp the travel location, whether they have taken public transport, whether they are in good health, whether they have had close contact with fever patients, and whether they have been exposed to wild animals before returning to work.
3. Explain the precautions on the way to work. If you choose to take public transport, try to choose a window position in the car; On the way, especially in the car, try to avoid taking off your mask to eat; Try to reduce contact with others on the way and keep a distance of more than one meter.
4. Employees from areas with severe epidemic will not return to their posts for the time being.
(4) Strictly check the epidemic situation of returnees.
1. Establish a "roster" of employees who have returned to work, implement "one person, one file" management on health status, designate a special person to be responsible for checking and confirming with the cadres in the community (village) where the employees are located, and comprehensively check whether they have contacted the returned employees from other provinces and key epidemic areas.
2. Strictly implement the 14-day isolation observation system, and all canteen employees will be concentrated in the dormitory of logistics personnel, and unified and closed management will be implemented. They can only go to work after being confirmed to be healthy.
3. Assign a special person to distribute the prevention and control materials needed by employees in time to ensure the adequate supply of masks, thermometers, disinfectants and work clothes.
(5) Reserve prevention and control materials and ingredients.
1. Provide masks, gloves, hats, hand sanitizers, thermometers, disinfectants and other materials needed for epidemic prevention and control in strict accordance with epidemic prevention needs.
2. Set up an independent isolation room, purchase protective clothing, goggles, medical equipment and other emergency equipment, and prepare for emergency isolation of teachers and students.
3. Equipped with tableware, tableware cleaning and disinfection facilities and cleaning facilities that match the meal, and thoroughly cleaned and disinfected all tableware before the school starts.
4. Equipped with adequate hand washing and disinfection facilities, and posted signs of hand washing and disinfection methods. The detergents and disinfectants used shall meet the relevant standards and requirements.
5. Conduct a comprehensive inspection of the food raw materials and food additives in stock. If it is found that the shelf life has exceeded, the food has not been stored according to the preservation conditions, or there are abnormal sensory properties such as mildew and deterioration, it shall be destroyed in accordance with relevant regulations.
6. Conduct a comprehensive inspection and maintenance of facilities and equipment such as refrigeration and water supply in the canteen to ensure the safety of water use in the canteen and the normal operation of facilities and equipment.
(six) do a good job in the canteen hygiene and epidemic prevention.
1. Carry out disinfection and epidemic prevention in canteens in an all-round way, and thoroughly standardize the cleaning and disinfection of food processing areas and dining places, including walls and floors, facilities and equipment, operation desks, door handles, faucets, air conditioners, ventilation equipment and air outlets. , and make disinfection records.
2. In order to reduce the density of people in dining places and prevent cross-contamination, temporary dining places that meet sanitary conditions should be transformed as appropriate, and simple separation devices should be set up in dining places.
3. Widely publicize epidemic prevention guidelines in restaurants and other places, guide teachers and students to prevent scientifically and respond rationally, and enhance their understanding of safe dining environment and scientific dining methods.
2. Self-inspection report on school canteen work during the epidemic.
Our catering service company actively responded to the call of the party and the state, implemented the requirements of the XXX middle school epidemic prevention and control work plan, acted quickly according to the school's epidemic prevention and control decision-making, started the emergency plan, and established the COVID-19 prevention and control working group. All the managers and employees in the canteen have taken action to do a good job in epidemic prevention. Before the start of school, it is necessary to conduct a comprehensive survey of all employees in the canteen, establish a health account, and accurately grasp that each employee must punch in 14 days continuously to ensure good health.
1, health management. School canteens should establish and implement employee health management system. Before rework, the food safety administrators and employees in the canteen should be organized for health examination, and they can only take up their posts after obtaining health certificates, and health files should be established. At the same time, in the prominent position of the school canteen for unified publicity.
2. Personnel management. Strengthen the management and self-prevention awareness of employees. Timely release epidemic prevention and control information, self-protection measures, epidemic prevention and control related knowledge and post prevention and control related requirements through WeChat group and nailing work group, so that employees can master epidemic prevention and control knowledge and self-protection skills in time.
3. Temperature measurement management. Strictly implement the real-name morning check-up system and temperature measurement system. The staff in the canteen take a temperature test every morning and afternoon (before each meal) and establish a file. Yes, the temperature is over 37 degrees. 3℃ or fatigue, cough and other symptoms, as well as diseases that hinder food safety, promptly urge to go to the hospital for treatment, until the cause is found out and the disease is cured, before re-employment.
4. Wear a mask. Students and faculty entering the canteen should wear masks and eat according to regulations. Requirements for work clothes and masks. Strengthen the management of secondary dressing change, and the work clothes of rice sellers should be changed every day, washed intensively and disinfected at high temperature. Employees must wear masks at all times during work. During the epidemic period, PE open transparent mask shall not be worn, and the mask shall not be reused and replaced regularly.
5. Fully enclosed kitchen management. The canteen kitchen is strictly closed (the access control system is perfect), and people who are not in the canteen are not allowed to enter the kitchen. When relevant personnel of canteen management department enter the kitchen due to work needs, they should check their body temperature, wear masks and work clothes, and make records.
6. Personal belongings management. Personal belongings are not allowed to be brought into the kitchen, and the mobile phone should be disinfected after entering the kitchen.
7. Ventilation management between functional rooms. The kitchen should be opened regularly to keep the air circulating.
8. Intelligent supervision. Give full play to the supervisory role of electronic monitoring and intelligent management system in the standardized operation of cooking managers to prevent and control epidemic situation, and urge rectification in time.
3. Self-inspection report on school canteen work during the epidemic.
At present, it is a critical stage to do a good job in prevention and control in novel coronavirus. In order to ensure the health and life safety of school students, students go to school normally, and the school trade union strengthens the daily management of the staff canteen to ensure the safety of staff dining during the epidemic. According to the requirements of the conference on epidemic prevention and control of the Party branch of the school, the school will quickly formulate a management plan for epidemic prevention and control of the student canteen, set up a leading group for epidemic prevention and control of the school canteen, and strictly control the "six customs".
First, strengthen employee health management. Accurately check the health and travel situation of canteen workers and managers before returning to work, and strictly implement morning check and temperature monitoring after returning to work.
Second, strengthen the source control of ingredients, strictly implement food incoming inspection, claim for certificates and tickets, account records, disinfection, sample retention, etc. The food supplier delivers according to the supply demand to ensure the quality of the delivered food.
Third, strengthen personal protection and disinfection. All canteen staff should wear disposable masks and gloves and change them in time. They should wash and disinfect their hands strictly before and after preparing food.
Fourth, strengthen canteen management. Clean and disinfect the canteen regularly every day. When eating, open the window to keep the air circulating, update the floor mat and add the sterilized floor mat. In order to prevent cross infection in centralized dining, bring your own tableware to eat.
Fifth, strengthen the risk of dining. In order to effectively cut off the transmission route of the virus, the canteen takes turns to eat and eat separately.
6. Strengthen service guarantee, reasonably match simple meals, purchase bottled noodles, salted eggs, ham sausage, biscuits, hand-torn bread and apples in advance, and provide fried rice with eggs, shredded pork noodles and other foods the next day to effectively ensure the healthy and nutritious diet of employees.
The canteen trade union will continue to do a good job in epidemic prevention and control in a practical, meticulous and proper way, and resolutely win the sniper battle for epidemic prevention and control.