In order to further strengthen food hygiene and safety in schools, prevent collective poisoning incidents in schools, ensure the physical and mental health and safety of teachers and students, and maintain normal order, according to the relevant requirements of xx Education Bureau and xx Central School, our school conducted a comprehensive investigation on food hygiene and safety, eliminated the hidden dangers of food hygiene, and rectified the existing problems. The self-inspection of food hygiene and safety in our school is now notified as follows. I. Health and safety management in school canteens
1, the school canteen has a hygiene license.
2. Processing sites should be disinfected and cleaned every day to keep them clean and hygienic.
3. Two of the three employees have obtained health certificates, and the other one is getting a license and dressing for work.
4. Buy food and raw materials to realize one-vote claim.
5. The food in stock shall be marked completely, and shall not exceed the shelf life, and shall be properly placed, paying attention to moisture and mildew prevention.
6, tableware in a timely manner with steamed rice car disinfection.
7, the implementation of leadership system.
8. Implement the responsibility system and accountability system for leaders and logistics personnel in charge.
Second, the existing problems
1. There are no screen windows and screen doors in the canteen.
2. Measures to prevent flies and rats are not in place.
Third, the rectification measures
1. Screen windows and screen doors are installed in the student canteen, and the work of preventing flies and rats is put in place.
2, standardize the canteen management, build a good account.
In short, in the future, we will continue to work hard, understand and take measures, combine civil air defense, physical defense and technical defense, further standardize management, and ensure food safety and zero accidents.
2. School canteen work self-evaluation report
We conducted a self-examination of all aspects of the work in the school canteen. Through self-examination, we think that school canteens can be done according to the requirements of canteens at all levels, and we can try our best to do it well under bad objective conditions. First, the basic situation of the canteen
Our school canteen was built in 20xx with a building area of 90 square meters. There are four areas: processing room, cooking room, teacher dining room and student dining room, which can accommodate 70 people at the same time. The school has 170 students and 12 staff, and 70 people eat in the canteen every day.
Second, the self-examination situation
1, the school is well organized. At the beginning of the semester, a food hygiene leading group was set up, with the principal as the leader and the health teacher and canteen manager as the deputy heads, and a work plan was formulated to supervise the school canteen.
2, improve the system, the responsibility to people. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management, and the health teacher is responsible for the supervision and management. At the same time, a series of rules and regulations such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement voucher system, food acceptance system, food storage hygiene system, rough machining room hygiene system and cooking room hygiene system have been established.
3. Do a good job in source management. In order to ensure the food safety of teachers and students, control food procurement and prevent food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, earnestly carried out evidence collection, and resolutely refused to buy food and vegetables from unlicensed vendors.
4. Check and accept the good food and vegetables. Warehouse inspectors are conscientious and responsible. Every time they buy food, vegetables and condiments, they should carefully check and accept them, strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food are not put into storage.
5. Good food hygiene. While ensuring the quality of food and vegetables, we should conscientiously do a good job in food hygiene such as disinfection and cleaning to ensure that teachers and students eat "safe dishes". Washing vegetables is carried out according to the process. From washing vegetables to cooking, the responsibility lies with people. No cold food is served.
6. Ensure food hygiene. Teachers and students divide meals, and individuals receive food from the pantry, each with a plate and disposable chopsticks to ensure that no infectious diseases occur.
7. Observe the sample retention system. The sample size of each variety shall not be less than 100g, and it shall be kept in cold storage for 48 hours.
8. The supporting facilities are relatively complete. Doors and windows have fly and dust prevention facilities; There are five special vegetable basins for washing vegetables, washing dishes and washing hands respectively; There is a special tableware disinfection bucket; Semi-finished products and finished products have special tools and containers, which are clearly marked and can be used separately; There is a food storage rack, which can be classified and stored to ensure good ventilation.
3. School canteen work self-evaluation report
In order to conscientiously implement the spirit of the School Food Safety Work Implementation Plan, put the school food safety work on the agenda, earnestly implement the school food safety work, strengthen the supervision of the school canteen, ensure the safety of the whole school teachers' dining and avoid food safety accidents, we now conduct the following self-examination on the canteen. First, establish an organizational structure.
School canteen food management committee.
Second, establish a canteen supervision and management team.
Team leader: xxx.
Member: xxx.
Third, the completed work.
1, the school conducted a canteen-related knowledge training for employees.
2. Personal hygiene of employees: wash hands frequently and cut nails; Take a bath and have a haircut frequently; Wash clothes frequently; Change your work clothes frequently.
During this period, fly-proof curtains and screens were installed.
4. In terms of shopping, it is necessary to purchase at a fixed point, with a quarantine certificate for meat purchase, an inspection report for grain and oil purchase, and fresh vegetables.
5. When processing food, raw and cooked food should be separated; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food should be isolated from natural ice, tableware should be disinfected by one wash, two brushes, three washes and four washes, and disinfection records should be kept.
6. Regularly and quantitatively sample the food supplied to students every day, and make a record of sampling registration.
7. The sanitation shall be managed by a special person, and the sewage pipeline shall be treated to form a sealed pipeline to prevent rats from entering through the pipeline.
4. School canteen work self-evaluation report
In order to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details. According to the instructions of the superior, the leading group of canteen hygiene in our school launched a comprehensive and serious self-examination and rectification in time. The self-inspection and rectification situation is now reported as follows. First, school leaders attach importance to canteen hygiene.
At the beginning of the school year, the school held a meeting on canteen hygiene work, defined the responsibilities and specific division of labor, set up a leading group on canteen safety work headed by the principal, and formulated a plan to clarify the responsibilities of each specific safety work. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superiors, and the school logistics personnel were required to improve the hygiene awareness and common sense of the canteen, to realize the importance of students' safety and hygiene work, to ensure that their children were well educated, managed and protected, and to let parents safely hand over their children to us.
Second, ensure that catering employees hold relevant certificates.
Third, improve the health, food management system, morning inspection system, catering system and personnel responsibility system, so that the responsibility lies with people, issue emergency plans for food safety accidents in schools, organize relevant personnel to study in time, do a good job in food hygiene publicity and prevention, and formulate a weekly inspection and evaluation system for canteens under the responsibility of the general affairs director, so that rewards and punishments are clear.
Fourth, adjust the internal layout of the kitchen. One is a steaming room, one is a vegetable processing room, and the third is a cooking room.
Five, four levels, put an end to food poisoning accidents.
(1), control purchasing and processing: strictly control the purchase channels, re-sign the supplier agreement, check the business license and food circulation license provided by the supplier, and strictly control the warehousing of claims; Practice makes perfect in processing, and food samples should be kept well.
(2) Turn off "disinfection". All tableware and utensils are sterilized by high-temperature steam.
(3), the "personal hygiene". Employees who feel unwell can't work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the staff must be "three whites".
(4), put an end to non-staff into the kitchen.
Six, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
Seven. Rectification measures.
In order to effectively control the occurrence of food poisoning in schools, do a good job in monitoring all kinds of hidden dangers of accidents, and effectively protect the health and life safety of teachers, students and employees in schools. We focus on the following aspects.
(1) Strengthen publicity and education to enhance students' awareness of food hygiene and safety. The school's Political Affairs Office and the class teacher should strengthen education through classroom education, blackboard newspaper, safety education and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, consciously resist counterfeit and shoddy products and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law.
(2) Strengthen management to prevent food from flowing into the school from the mobile stalls at the school gate; The production and processing of canteens should be supervised and strictly operated. Increase rewards and punishments.
(3) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection.
(4) fill in the standard account.
(5) Seriously criticize and educate employees who don't dress neatly and pay attention to hygiene during the inspection, and conduct a long-term investigation on the hygiene inspection of employees before entering the kitchen.
(6) Concentrate on cleaning up the sanitary dead ends, check and handle them together, and resolutely make the kitchen clean and tidy without dead ends.
Eight, there is a problem.
(1). Due to financial reasons, the standard of supporting facilities in school canteens is not high.
(2) The staff in the school canteen are all temporary workers, with low wages and insufficient peace of mind.
In a word, only by persistently doing the above points can we put an end to food poisoning accidents. We will make persistent efforts to do a better job in canteen hygiene this semester.
5. School canteen work self-evaluation report
For a long time, the canteen work in our school has been adhering to the principles of "public welfare", "service" and "safety", taking the creation of "assured canteen" as the work center and playing an important role in "running a school satisfactory to the people". According to the spirit of Enshi Education Bureau and the actual situation of the school, a comprehensive and serious self-examination was made on the work of the school canteen. The self-examination and self-examination are reported as follows. 1, leaders attach importance to careful deployment.
At the beginning of each semester, the school will hold a canteen work meeting to clarify the responsibilities and specific division of labor, so as to institutionalize and standardize the overall work of the canteen. The Logistics Department is responsible for the specific implementation, which has been refined and implemented from various management links such as personnel, transfer-in, equipment, procurement, warehousing and processing, and regular special meetings on canteen work have been held to learn the superior documents and study the implementation measures at various stages.
2, improve the system, the responsibility to people.
This semester, the school implemented the "five-member system" according to the spirit of superiors, that is, canteen operators, health supervisors, nutrition instructors, food quality judges, or cost supervisors. At the same time, a series of rules and regulations such as canteen management system, canteen disinfection system, food procurement system, procurement voucher system and food acceptance system have been established.
3. Ensure effective health supervision.
(1) The canteen can strictly implement the national food hygiene law, with various health and safety systems and measures, and emergency measures to check, record and highlight incidents. Staff can consciously take up their posts and operate as required, and other health measures and regulations can be put in place.
(2) Do a good job in purchasing and acceptance, do a good job in cooking and keep food samples. Strictly control the purchase of goods, purchase school food in a unified way, obtain copies of three certificates (business license, hygiene license and production license) and quality inspection reports for the purchased food, and go through import and export procedures.
(3) Improve various safety and health systems, as well as import and export bidding, inspection, acceptance, registration and signature systems, and regularly announce the market prices of raw materials and vegetables.
(4) Establish a mass supervision mechanism. The school has set up a "School Parents Committee" to regularly track and supervise the charging standards, management, cost and profit control of material procurement and food quality of the school canteen. Exercise the function of supervision and inspection of the canteen.
(5) Employees shall hold relevant certificates and operate in a standardized way. Dining room staff regularly participate in the health and epidemic prevention department's physical examination and food hygiene knowledge training, wear work clothes and work caps according to regulations, and pay attention to personal hygiene and environmental hygiene without leaving long hair, cutting nails or wearing ornaments. Non-canteen staff are strictly prohibited from entering the operation room.
4. Ensure that food is people-oriented.
In order to safeguard the legitimate interests and physical and mental health of teachers and students, our school adheres to the principle of "public welfare" and follows the requirement of "non-profit", so as to ensure that the capital is guaranteed and not profitable, and the canteen cost is accounted separately.
5. Food expenses.
Since the implementation of the "nutritious lunch", the school has not charged students living expenses. According to the requirements of the higher authorities, the school insisted on promoting "nutritious lunch" on 1 month/day, and really implemented the sunshine service for students' dining, which was satisfactory.
6. Other expenses.
Our school is a nine-year compulsory school. Since the country implemented free compulsory education and "nutritious lunch", schools have not charged any fees to students. Students' accidental injury insurance fees and medical insurance fees are collected on a voluntary basis by students and parents.