In order to further strengthen the food safety work in our school and improve the management level of food hygiene and safety, according to the requirements of superiors, our school strengthened organization and leadership, widely publicized, clarified work responsibilities and strictly implemented work measures. I. Basic information of the school
Our school is a special boarding school with a campus area of 2,689 square meters and a school building area of 3,635 square meters. At present, the school has 8 classes, 64 students and 23 teachers. The school implements closed management, and infrared electronic monitoring systems are installed in campus walls, dormitory areas, canteens, doormen and other places, effectively ensuring campus safety.
Second, the main work and measures
1, strengthen organizational leadership and pay attention to food hygiene and safety.
Our school has always attached great importance to school food safety and incorporated it into school safety work. The school has set up a leading group for food safety work, headed by the main leaders of the school, and established a responsibility system and accountability system for food safety in the school.
2, strengthen publicity and education, the whole school teachers and students * * * to participate in food hygiene and safety supervision.
Effectively carry out food safety education for teachers and students in the whole school to ensure the effectiveness of food safety education. Through vigorous publicity and education, the teachers and students of the whole school have a deeper understanding of the importance of food safety and have mastered some basic food safety common sense.
3, strengthen the key work, and effectively protect the food hygiene and safety of teachers and students.
Strengthen canteen management. Our school conscientiously implements the "School Hygiene Regulations" and the "Food Hygiene Law". According to the requirements of relevant departments, the canteen management system is complete, and the health and safety work of our canteen is scientifically managed. The canteen has special managers who are responsible for the daily management of the canteen. Formulated the canteen hygiene and safety management system, and strictly implemented the system of holding certificates. The canteen staff can hold relevant certificates, and the leaders in charge of the school can also check the work of the canteen staff at any time to understand the internal situation of the canteen. The school implements strict food procurement procedures, and the canteen implements fixed-point procurement of grain, oil, meat, eggs and vegetables to ensure food safety. Further strengthen the education and training of employees' awareness of safety, hygiene, quality and service, establish a good image, and provide better services for teachers, students and employees of the whole school.
Article 2 Self-inspection Report on Hygienic Rectification of Canteen
In order to further promote the food safety management in our school canteen, deepen the connotation of food safety management in our school canteen, control food safety risks and ensure food safety in our school, according to the food safety supervision requirements of the Municipal Education Commission and the Municipal Food and Drug Administration, the leading group of our school canteen hygiene work has carried out comprehensive and serious self-examination and self-correction, and now the self-examination and self-correction situation is reported as follows: 1. School leaders attach importance to canteen hygiene work.
At the beginning of each academic year, the school held a meeting on canteen hygiene work, defined the responsibilities and specific division of labor, and set up a school canteen safety work leading group headed by the principal to plan the specific safety work and clarify the responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by superiors, and the school logistics personnel were required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, and earnestly realize the importance of students' safety and hygiene work.
Second, ensure that the workplace environment is clean and harmless, so that items are placed neatly.
Make sure that every employee has a certificate and do a good job in employee training. Strictly check the acceptance of incoming goods, so as to store vegetables in different regions. Ensure that the dishes are cooked and thoroughly cooked, so as to have a quantitative and regular meal. Ensure that students have a pleasant meal and do a good job in cleaning the restaurant. Ensure the cleanliness and disinfection of tableware and utensils. Do a good job in the classified delivery, collection, transportation and disposal of kitchen waste.
Three, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and the accountability system, and put the responsibility on people, and do a good job in food hygiene publicity.
Four, four, put an end to food poisoning accidents:
(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.
(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, to ensure the occurrence of dangerous factors.
Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
Article 3 Self-inspection Report on Hygienic Rectification of Canteen
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. The leading group of canteen hygiene in our school conducted a comprehensive and serious self-examination of canteen hygiene in our school. The self-inspection and self-inspection are reported as follows: 1. School leaders attach importance to canteen hygiene, set up leading institutions and strengthen their sense of responsibility.
In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level, and clarify management responsibilities, the school established a food hygiene and safety leading group, with the principal as the leader, affairs and educational affairs as the deputy heads, and all teachers as members. Responsible for division of labor, layer by layer implementation. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
Second, ensure that catering employees hold relevant certificates.
Health examination and professional training for canteen staff every semester.
Three, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and the accountability system, and put the responsibility on people, and do a good job in food hygiene publicity.
Four, four, put an end to food poisoning accidents':
(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.
(2) Turn off "disinfection". All tableware and utensils are sterilized by high-temperature steam.
(3), the "personal hygiene". Employees who feel unwell are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts.
(4), put an end to non-staff into the kitchen, put an end to poisoning.
Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
Rectification measures for intransitive verbs:
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 to solve:
(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. Schools should strengthen education through classroom education, blackboard newspaper, knowledge lectures 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. Third, use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good healthy living habits. Strengthen the monitoring of food stalls around the school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.
Seven, the existing problems:
(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 must make persistent efforts in our future work to make the canteen more hygienic.
Article 4 Self-inspection Report on Hygienic Rectification of Canteen
In order to do a good job in food safety in town government canteens and ensure the food safety of employees, according to the Food Safety Law and its implementing regulations, and the requirements of the Code of Practice for Food Safety in Catering Services, the town government canteens carried out self-examination in the aspects of catering service license, environmental sanitation, employees' health and training management. The self-inspection is now reported as follows: First, the basic situation of the town canteen.
The building area of the canteen in our school is about 120 square meters, and there are 5 administrators, including processing room, cooking room, catering room and dining room. Take over the dining of cadres at the town and village levels and receive nearly 100 people every day.
Second, the self-examination situation
1, a sound organization. A leading group for food hygiene was established, with the mayor as the leader and the mayor in charge as the deputy leader. Make a work plan, supervise the canteen, and incorporate the food safety in the canteen into the daily management of the government.
2, improve the system, the responsibility to people. The mayor is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management, and the town food hygiene supervisor is responsible for the supervision and management. The canteen will not be open to the public in strict accordance with the requirements of the Catering Service License. At the same time, a series of rules and regulations have been established, 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, cooking room hygiene system, employee physical examination training system and so on.
3. Do a good job in source management. In order to ensure the food safety of employees, ensure food procurement, and prevent food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, conscientiously did a good job in obtaining evidence, 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, do a good job in food hygiene such as disinfection and cleaning to ensure that employees eat "safe food". Washing vegetables is carried out according to the process. From washing vegetables to cooking, the responsibility lies with people.
6. Ensure food hygiene. Employees eat in the form of separate meals, individuals receive food from the pantry, and each person has a set of tableware, which is disinfected by a disinfection cabinet to ensure that no infectious diseases occur.
7, employees show certificates, standardized operation. Dining room staff regularly take part in 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. There is a special wardrobe, and personal clothes are not brought into the food processing area. Garbage cleaning is carried out irregularly every day, and the sanitary conditions in all areas of the canteen are good.
8. The supporting facilities are relatively complete. Doors and windows have fly and dust prevention facilities; There is a special cleaning pool for washing vegetables, washing dishes and washing hands; There is a special tableware disinfection cabinet; Semi-finished products and finished products have special tools and containers, which are clearly marked and can be used separately; Food processing areas have special waste containers with lids; The food warehouse is equipped with rat-proof boards and food storage racks, which are classified and stored to ensure good ventilation.
9, adhere to the disinfection system. Tableware can be cleaned and disinfected in time after use, and then stored in a special cleaning cabinet, cleaned regularly and kept clean.
10, the water quality is guaranteed and the surrounding environment is good. Unified use of tap water, water quality standards, no pollution sources around the canteen.
Third, the goal of rectification
1. Strengthen the importance and urgency of food safety supervision in canteens of town government, attach great importance to food safety in canteens, earnestly implement relevant responsibilities, actively cooperate with the supervision of health supervisors, and organically combine daily supervision with centralized rectification, self-discipline and strengthened supervision in canteens to further improve the food safety management level of canteens of town government.
2. Strengthen the licensing management of catering services in canteens of town government agencies, prohibit opening to the outside world, and ensure the food safety of government officials. Employees in the canteen must have a physical examination, and after receiving relevant training, they must apply for the health certificate of employees and hold relevant certificates.
3 establish and improve the food safety responsibility system with the mayor as the first responsible person. In strict accordance with the relevant provisions of the Food Safety Law, full-time food safety management personnel shall be provided, the responsibilities of relevant personnel shall be clarified, the food safety management system shall be improved, the inspection system for incoming food raw materials and the system for obtaining certificates for incoming food shall be implemented, and foods prohibited from production and operation by the Food Safety Law shall not be purchased or used.
4. In case of food safety accident, the emergency plan for food safety accident should be started quickly, measures should be taken to control the development of the situation and report it in time, and relevant disposal work should be actively done to prevent the accident from expanding.
Article 5 Self-inspection Report on Hygienic Rectification of Canteen
Based on the attitude of being highly responsible to students, parents and society, our center conducted a detailed inspection of the food safety in the canteen of our center school in strict accordance with the requirements of the higher authorities for the food safety work in the canteen and in contrast to the requirements of the Emergency Notice of Fengqing County Education Bureau on Special Inspection of the Food Safety Work in the canteen. The self-inspection of food safety in canteens is now reported as follows: 1. Establish a leading group and strengthen the sense of responsibility.
In order to strengthen the collective dining safety and food hygiene of students in our central school, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Our central school has set up a food hygiene and safety leading group: the principal is the leader, the general affairs director is in charge, and the study leader is responsible for the division of labor and implementation at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.
Second, the self-examination situation
(1) The school establishes a responsibility system for food safety in canteens with the principal as the first responsible person, and the leaders of each school are full-time and part-time food safety administrators.
(two) to establish and improve the canteen food safety management system.
1. Dining in the school canteen: 934 students and 42 faculty members. Based on the principle of thrift and benefiting students, the school does a good job in canteen sales management, takes food safety as the top priority of school work, formulates and improves various rules and regulations for canteen management, hangs them in dining places in canteens, and complies with them as required.
2. In case of violation of the school rules and regulations, the canteen administrator should cooperate with the General Affairs Office and the school to find out the responsibility, and deal with the person directly responsible in strict accordance with the school rules and regulations, thus aggravating the management responsibility of the General Affairs Office. In case of a major safety accident, it shall be handed over to judicial organs for handling.
3. The school has a suggestion box. The General Affairs Department regularly collects the opinions and suggestions of teachers and students on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.
4. Strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school food Committee once a month.
(3) All certificates are complete and valid. All canteens in the school should handle catering service licenses and health training certificates for employees according to regulations. Certificates are complete and valid, and canteen employees should wear all kinds of clothes and hats as required.
(four) there is no illegal purchase, processing and eating of all kinds of prohibited food in the school canteen. The school canteen does not process cold meat and cold dishes; Do not process beans (green beans), green potatoes, wild mushrooms, wild vegetables, etc. ; Do not buy, store or use nitrite; Don't process and eat thin and cold meals overnight.
(five) school canteens should conscientiously implement the food sample retention system, the number of samples to meet the prescribed standards, the time reached 48 hours.
(6) The environmental sanitation, processing operation, raw material storage, canteen utensils and equipment, food containers and packaging materials, sanitary facilities, tableware, food utensils and containers for direct consumption of food in school canteens meet the requirements.
(7) The school canteen shall strictly implement the systems of incoming goods inspection, licensing and ticketing, and warehousing registration, and the relevant ledgers shall be sound. Edible oil, rice, flour, spices and other bulk foods are purchased through bidding.
(eight) at the beginning of each semester, the school canteen is required to conduct food safety management training for canteen managers and employees, and conduct food safety publicity and education for students every month.
Third, the existing problems
1. Some problems were also found in the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.
2. Most students come from the surrounding countryside and are young. There are little emperors and princesses at home, and their self-care ability is weak. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
3. Due to market reasons, the prices of vegetables, meat and other foods are high, and it is difficult to satisfy everyone's tastes.
Fourth, the rectification measures
1. 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. Often hold canteen staff meetings, organize and learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. Make the overall work of the school canteen systematic and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.
3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.
Fifth, overcome the shortcomings and move on to the next step.
According to the inspection standards, we found that although we have made considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and constantly improve management measures, so that the food safety work in school canteens will reach a new level.