Summary of safety self-inspection of school canteen 1
According to the spirit of the superior document, in order to comprehensively strengthen the food safety management of school canteens, improve the awareness of safety and hygiene, create a good and harmonious campus environment, earnestly safeguard the health rights and interests of teachers and students, and prevent food poisoning incidents, President Pan of our school made a comprehensive deployment of the food safety management of school canteens, and the General Affairs Department quickly carried out the food safety rectification work of school canteens. Through comprehensive and serious self-examination and food safety rectification, the food safety work in school canteens has been further strengthened. The self-examination and food safety rectification work are reported as follows:
First, school leaders attach great importance to canteen hygiene.
At the beginning of this semester, the school set up a school canteen safety leading group headed by the principal, which once again clarified the responsibilities of each specific safety work. At the same time, the school logistics staff are required to raise the awareness of canteen hygiene, enhance the common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene, do a good job in the education, management and protection of children, and let parents safely hand over their children to us.
Two, improve the health and food management system, so that the responsibility to people.
Establish and improve the health management system and accountability system, the responsibility lies with people, do a good job in food hygiene propaganda, and the canteen staff do a general cleaning once a week to ensure that the canteen is clean, ventilated, dust-removed and disinfected. According to the Food Hygiene Law, establish and improve the food hygiene and safety management systems such as Personal Hygiene System for Canteen Staff, Management Measures for Canteen, and Reward and Punishment System for Hygiene Inspection. At the same time, formulate and implement the post responsibility system, formulate emergency plans for mass food poisoning and other emergencies, and establish a reporting system for food poisoning and infectious diseases, so that food hygiene and safety management in schools can be followed by rules and evidence.
Second, clear responsibilities. Clarify the responsibility of the legal representative of the school in food hygiene work, and earnestly implement the management mechanism in which the legal representative takes overall responsibility and the leaders in charge are responsible. Sign letters of responsibility at all levels to ensure that the responsibility for food hygiene and safety management goes to people, and the work is horizontal to the edge and vertical to the end. The production and processing of canteens have also strengthened health supervision, strict operating procedures and increased supervision.
Third, the kitchen interior layout is in place, so that items are placed neatly and cleanly.
Strengthened the safety inspection of all kinds of equipment. The safety conditions of cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, with standardized management and clear operating procedures.
Fourth, strengthen publicity and education to improve students' awareness of food hygiene and safety.
School canteens should strengthen education through blackboard newspapers, 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. Through health education, the school warns students not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and to educate students to enhance their awareness of self-protection. Use campus radio 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.
Five, the school has strengthened the training and physical examination for employees in the canteen.
The school has strengthened the training and physical examination of employees in the canteen, obtained health certificates, popularized food hygiene laws and regulations and related health knowledge, and ensured the food safety of the school canteen. The State Food and Drug Administration of the United States has implemented the Measures for the Training and Management of Food Safety Managers in Catering Service Units. According to the requirements of the Training Program for Food Safety Managers in Catering Service Units, it has formulated a training plan, learned food safety knowledge, improved the standard operation ability, and made training materials and training records. Through the health knowledge training for employees four times a year, the health awareness and self-protection ability of canteen employees are improved, so as to prevent problems before they happen.
Six, strict control of food procurement, storage and tableware disinfection.
Our school has always strictly adhered to the fixed-point purchase of food, kept a good account record of the warehouse purchases, and always strictly implemented the system of claiming certificates for food purchases, and did not buy foods that might be poisoned, such as spoiled food, wild mushrooms and beans. When eating, the tableware should be disinfected, and the dining table should be disinfected once before use. Raw and cooked foods should be strictly classified and stored on shelves, zones and off the ground. Food that has deteriorated or exceeded its shelf life should be inspected regularly and handled in time. Students are not allowed to eat leftovers after meals, and students are not allowed to eat unprocessed food. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. Cold storage equipment used to keep food, labeled. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets and rags, are clearly marked, so that they can be used separately and stored in a fixed way, washed after use and kept clean. The washing and disinfectants used in tableware meet the hygiene standards. There are fixed storage cabinets for washing and disinfectants, and there are obvious signs.
In the future work, our school will continue to study and implement the idea of "food safety law" to establish safety first, improve the food hygiene and safety system, work with certificates, do a good job in food hygiene and safety in our school for the sake of children, and provide guarantee for education and teaching.
In short, as long as we persist in the above points, we can put an end to food poisoning accidents, and we will make persistent efforts in the rest of this semester to do a better job in canteen safety.
Summary of self-inspection of school canteen safety II
Our school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to peacetime and details. According to the requirements of the District Education Bureau, combined with the spirit of the national food-related documents, our school has a highly responsible attitude towards teachers and students, and the leading group of our school canteen hygiene has conducted a comprehensive and serious self-examination of our school canteen hygiene. The self-examination and self-correction are now reported as follows:
First, establish a leading body and strengthen the sense of responsibility.
In order to strengthen the safety of teachers' collective dining and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a leading group for food hygiene and safety, with President Lu Yingshe as the leader, who is responsible for the division of labor and implements it 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.
At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superior, 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 school safety and hygiene.
Second, ensure that catering employees have certificates.
Three, improve the health and food management system, so that the responsibility to people. Establish and improve the health management system and accountability system, the responsibility lies with people, and do a good job in food hygiene publicity. Comrade Mei Feng, the chairman of the trade union, pays special attention to the canteen inspection once a week, so that rewards and punishments are clear.
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 at high temperature.
(3), the "personal hygiene". Employees must obtain health certificates and pass food hygiene training before they can take up their posts, and staff must achieve "three whites" when entering the canteen.
(4), put an end to non-staff into the kitchen operation room.
Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.
Rectification measures of 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 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. School health centers and canteens should strengthen education through classroom education, blackboard newspapers, knowledge lectures and other forms, so that food hygiene and safety knowledge can be deeply rooted in people's hearts, 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, canteen production and processing to strengthen health supervision, strict operating procedures.
(3) Stop using disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) Through health education, the school warns students not to eat moldy food, not to buy three-no products and not to drink raw food.
Water and cold water, educate students to enhance their awareness of self-protection. Third, the use of campus radio, blackboard newspaper, special lectures, to carry out health and food safety knowledge publicity, and advocate students to develop good health 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. existing problems
(1). Due to financial reasons, the standard of supporting facilities in school canteens is not high.
(2) Salmonella was not installed in the kitchen, and some window locks were damaged.
Eight, the rectification time
At the end of May, salmonella was installed in the kitchen and the window locks were replaced.
In short, we should persevere in the above items, resolutely put an end to food poisoning accidents, make persistent efforts, and do a better job in canteen hygiene.
Summary of self-inspection of school canteen safety 3
In a highly responsible attitude towards students, parents and society, and in strict accordance with the work requirements of superiors, the food safety in school canteens was carefully inspected. Now the canteen food safety self-inspection work report is as follows:
First, establish a leading body and strengthen the 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 has set up a leading group for food hygiene and safety: President Zhou is the leader, President Zhang is the deputy leader, and members are the life members of each class. 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.
Team leader:
Deputy team leader:
Members: Life Committee members of each class.
Second, the self-examination situation
Dining in the school cafeteria: about 400 students. 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, and formulates and improves various rules and regulations for canteen management.
(1) Health system:
First, food hygiene:
1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.
2. Food facilities for preventing flies, rats, dust and corrosion should be used normally.
3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.
Before processing, food must be washed and cooked to ensure food hygiene and safety.
5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.
B, personal hygiene:
1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.
2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.
C. Environmental health:
1, the indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the contract scope, kept clean and hygienic, and cleaned once a week, so that the indoor six sides are bright, the floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs and outdoor dirt, and the ditches are smooth, odorless and sanitary dead ends.
2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.
3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.
4. Tableware and containers for cooked food should be washed and disinfected.
5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.
6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the person in charge of the canteen is mainly responsible.
7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.
8. The person in charge of the canteen should strengthen the investigation and understanding of the market, try every means to purchase cheap and good quality goods, and try to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can have a delicious meal.
9, leftovers, in strict accordance with the requirements for processing.
(2), catering system
1. Dinner should be served on time in strict accordance with the meal time stipulated by the school, and it is not allowed to advance or postpone the meal time without special circumstances.
Be polite and don't use rude language.
3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.
(3), food acceptance system
1. All food purchased in the canteen must be accepted before use. Check the quality, mainly depends on whether the food quality is intact, pollution-free, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.
2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods and prohibit unqualified food from entering the canteen.
3, without the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.
4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.
(4), safety management system:
1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.
2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. Without the permission of the staff, school staff and students are not allowed to enter the canteen, let alone the operation room and raw material room.
3, found that employees have suspicious infectious diseases should immediately report to the school, take relevant measures.
4. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, deal with problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.
5, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you do not comply with the above regulations, you will bear the consequences of the accident and pay personal compensation for the equipment damage.
8. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.
9, actively prevent and control food poisoning, once the situation happens, immediately report to the school leaders and principals, and protect the scene, sealed suspicious food, in order to find out the cause of the accident, shall be investigated for responsibility.
10, keep samples in time for each meal. It is strictly forbidden to sell leftovers.
1 1. The canteen should be cleaned in time by special personnel and kept clean all day.
(5) In case of violation of the school rules and regulations, the person in charge of the canteen shall cooperate with the general affairs department and the school to find out the responsibility, and the person directly responsible shall be dealt with in strict accordance with the school rules and regulations. In case of a major safety accident, it shall be handed over to judicial organs for handling.
(6) Strictly implement the management system of the school.
Third, the existing problems
1. We also found some problems 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. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
Due to market reasons, it is difficult for vegetables, meat and other foods to satisfy everyone's taste.
Fourth, overcome shortcomings and go up the stairs.
Compared with the inspection standards, we found that despite our 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 continuous improvement, so that the food safety work in school canteens and even the overall work of the school will reach a new level.
Summary of self-inspection of school canteen safety 4
Our school held a meeting on food hygiene work in time, made special arrangements for food hygiene work in the school, widely publicized common food poisoning and its prevention knowledge in various forms, made great efforts to ensure the healthy growth of every student, strengthened the awareness of food hygiene and safety of teachers and students, and created a strong food hygiene and safety atmosphere around me. The self-inspection report on food safety and prevention and control of infectious diseases in our school is as follows:
First, strengthen organizational leadership and attach importance to food safety.
1, set up a leading group for food safety work headed by President Liu, with a strong sense of political responsibility, pay close attention to the food hygiene and safety work in schools, and implement the principle that the top leaders personally pay attention to it and the leaders in charge pay special attention to it. Grasp the first level, the first level is responsible for the first level, and implement the responsibility system for food hygiene and safety at all levels. In strict accordance with the requirements of the Food Hygiene Law and the Regulations on Hygiene Management of School Dining Rooms and Students' Collective Dining, teachers, students and canteen staff should improve their political awareness, legal awareness, normative awareness and sense of responsibility, be strict with them and put an end to food poisoning accidents.
2. Strengthen publicity. The school publicizes food safety knowledge among all teachers and students through campus broadcasting, and seriously organizes teachers, students and food practitioners to learn the spirit of food hygiene laws and regulations and related documents, which enhances the awareness of food safety of employees, earnestly performs their duties, and strengthens the importance and necessity of food hygiene and safety. Restrict employees' behavior with strict requirements, strict management and strict supervision to ensure the physical and mental health of teachers and students.
Two, put in place, a comprehensive inspection of food hygiene and safety work.
1. As soon as the school started, the school organized all employees to go to the hospital for a comprehensive health examination and obtained health certificates. All employees are certified to work.
2. The leading group made a careful investigation of the canteen in our school. No "three noes" products are allowed to enter the campus. According to the requirements of the Food Hygiene Law, the food hygiene in school canteens is strictly controlled from the aspects of purchasing, cleaning and cooking. Strictly follow the standardized operation process and operate in the designated area. When cooking and cooking, you must wear masks, gloves and hats to avoid direct contact with tableware and food with your hands and prevent cross-contamination. No expired, deteriorated or moldy food was found in this survey.
3. After the inspection, a meeting of relevant personnel shall be held in time to rectify the problems found in the inspection, such as poor hygiene and irregular dress of staff, the next day. After the meeting, the rules and regulations were re-formulated, and the school re-formulated the food procurement hygiene system, food storage hygiene system, food hygiene management system, food hygiene system and personal hygiene system, and reiterated the health responsibility investigation system to prevent food poisoning accidents. Revise the emergency plan for food poisoning.
4. Strengthen food hygiene supervision. The leaders in charge of the school insist on going to the site to check food hygiene every day, understand the health status of the staff, deal with problems in time, leave no hidden dangers, and continue to implement the 48-hour sample retention system.
The third is to rectify the existing problems in time.
Problems found in the inspection, such as untidy hygiene, nonstandard staff dress, imperfect system, etc., require all rectification to be completed the next day.
Food hygiene in schools is a routine work. Although we have done a lot of prevention and control work and achieved certain results, we still need to wake up the alarm and tighten the string of food safety work. Work hard and make unremitting efforts to build a harmonious and safe campus!
Summary of safety self-inspection work in school canteen 5
According to the spirit of the document "Emergency Notice on Food Safety Renovation in School Canteen to Prevent Food Poisoning" 127 issued by the Municipal Education Bureau, in order to do a good job in food hygiene and safety in school canteens in our town, the central school made careful arrangements, conducted a comprehensive inspection of all school canteens in the town, rectified the problems found in time, and further improved the health and safety system of canteens, which achieved good results.
First, set up a leading body and clarify responsibilities.
In order to strengthen the management of students' collective dining and food hygiene and safety, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The central school set up a canteen food hygiene and safety inspection team;
Team leader: Dong
Deputy leader: Chen Yongyi
Members: Pan Yaozhong, Zhang Hui, Zhou Jun, Geng, Chen Qifu.
Second, check the situation.
On June 1 65438+1October1and October _ _ _, the school held a special meeting on the health and safety work of canteens, made specific arrangements for the self-inspection work of canteens, and established a leading group for the health and safety work of canteens in schools. Truly achieve leadership package, clear requirements, responsibility to people, responsibility to people. 1 1.0 1.03 led by the principal of the central school, with the active participation and cooperation of the principal and canteen management personnel, a comprehensive inspection was carried out on the canteens and canteens of all schools, especially in the aspects of food hygiene, personal hygiene of catering personnel, drinking water hygiene, environmental sanitation, infectious disease prevention and management, and electricity safety in canteens. Timely rectification after investigation, formulate detailed rectification measures, further improve various rules and regulations, solve existing problems in time, report temporary difficulties to superiors in time, and take effective measures to eliminate hidden dangers. The Central School organized relevant personnel to review and rectify on June 7th 165438. The development of self-inspection further clarified the responsibilities of relevant personnel, raised awareness, and further enhanced the legal awareness and responsibility awareness of canteen managers and canteen staff.
Third, take measures.
1, improve the sanitary facilities in the canteen. The school invested funds and purchased a number of canteen facilities and equipment, which further improved the sanitary facilities of the canteen. At present, the canteen has complete functions, complete facilities such as fly prevention, dust prevention and rat prevention, and the layout of each processing zone is reasonable, and the surrounding environment is clean and beautiful.
2. Further standardize management. First, improve the organization. At the beginning of the semester, the central school set up a leading group for food hygiene management, and identified a staff member of the central school as a full-time administrator, who was responsible for the supervision, management and inspection of the canteens of all schools. The leading group for food hygiene management regularly and irregularly conducts hygiene inspection on the canteen, and promptly urges rectification when problems are found. The second is to standardize management. The canteen management system was further improved. Each school has formulated the Detailed Rules for the Management of School Canteen Service, and revised and improved the Measures for the Assessment and Management of School Canteen, so as to institutionalize and standardize the overall work of the canteen. Personnel, transfer-in, equipment, procurement, warehousing, processing, sales and other management links have been refined and implemented.
3. The management of grain procurement, storage and processing was further strengthened. All schools purchase food in strict accordance with the requirements of the Food Hygiene Law, and all uniformly purchased foods (including rice, flour, meat, edible oil, variety seasoning, diesel oil, etc.). ) have passed strict inspection and inspection, and obtained certificates according to state regulations. For vegetables and poultry purchased by various schools, the way of contracted fixed-point supply shall be implemented, and supply quality guarantee letters shall be signed with fixed stalls and vegetable farmers in the market to ensure food hygiene and safety and preferential prices. Food is stored in strict accordance with the principles of classification, shelving, zoning and leaving the ground. The processing procedure is reasonable, raw and cooked ingredients are separated, and the cleaning and disinfection system is strictly implemented.
4. Strengthen the canteen license management. The canteen staff of each school should have a physical examination every year, and they should be trained in health knowledge every year, and everyone is required to apply for two certificates.
5, production site layout, functional zoning, production process conform to the hygiene requirements, complete sanitary facilities. It is better to have smoke and dust removal facilities in the cooking room. The functional partition is reasonable, and the roughing room, cooking room, catering room, cooked food room and decontamination room are set up independently. The preparation room for cooked food or directly imported food is provided with a pre-entry room. There are hand washing and disinfection facilities, the workplace is clean and the measures are perfect.
6, strengthen the safety inspection of all kinds of equipment. At present, all kinds of cooking machinery, electrical equipment, fire-fighting equipment, circuits, switch sockets and warehouses attached to school canteens are in good safety condition, with standardized management and clear operation procedures. The central school conducts a thorough investigation on the canteen safety once a month, checks the canteen safety in combination with the usual inspection, and promptly urges the problem to be rectified to ensure the food safety of teachers and students in the town.
Fourth, the existing problems
1, individual school canteen management system is not in place. The purchase acceptance record is incomplete and the supplier information is not updated in time.
2. The overall quality of canteen cooks needs to be improved, and the sense of responsibility and food safety needs to be enhanced.
Verb (abbreviation of verb) rectification measures
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. Hold regular meetings of cooking managers and logistics managers, often learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
After a series of positive and effective work, the food hygiene situation in schools has been continuously improved. In the future, we will further improve our understanding of the important position of school food, drinking water and food hygiene in school education. Conscientiously implement the spirit of the school safety education conference of the Municipal Education Bureau, strengthen the management of school food hygiene in accordance with the requirements of the Food Hygiene Law, the School Hygiene Regulations and the School Canteen Management Regulations, further grasp and implement school safety education, optimize the school education environment, and make new contributions to the healthy development of education in our town.