Time flies and a piece of work is over. Looking back on the work during this period, there are both bright spots and shortcomings. It's time to record it in the self-inspection report. Do you know the format of the self-inspection report? The following is a sample report on food safety in kindergarten canteens (generally 5 articles) that I have carefully compiled. Welcome to read the collection.
Self-inspection report on food safety in kindergarten canteen 1 aims to strengthen kindergarten management, raise awareness of safety and hygiene 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 food safety work in our canteen conducted a comprehensive and serious self-inspection on the food safety work in our canteen. The self-inspection report is as follows:
First, improve the organization, refine the division of labor, clarify responsibilities, and carry out targeted rectification for weak points.
Over the years, our garden has always attached great importance to food safety in canteens, prevention and control of infectious diseases, food hygiene for students and campus environmental safety. The school firmly established the guiding ideology of "safety first, health first" and established a management team with Tian as the first responsible person and Lin Zeyong as the main responsible person. The division of labor among managers is detailed at different levels, the responsible subjects are clear, and the responsibility forms are signed at different levels. Clarify who is responsible for the issue of accountability. In view of the unstable staff and loopholes in the supervision of the canteen in our park, the supervision system was established, the process management was strengthened, and the problems were rectified in time to reduce the food safety incidents in the canteen to zero.
In order to do a better job, we hold a canteen food safety meeting at the beginning of each school year, a meeting of kindergarten staff and logistics staff, and learn the documents issued by superiors, asking school logistics staff to improve the safety awareness of food canteens, enhance the common sense of canteen hygiene, truly realize the importance of students' safety and hygiene work, ensure that children are well educated, managed and protected, and let parents safely leave their children with us.
Two, efforts to make the canteen food safety management institutionalized and routine.
The school organized relevant personnel to seriously study the Food Safety Law, Regulations on Hygienic Management of School Canteen and Students' Collective Dining, and the relevant notices and spirits of the higher education administrative departments. Carry out food safety publicity activities throughout the school, publicize food safety in the form of blackboard newspapers and billboards, and strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety. Strictly implement the various food hygiene systems formulated by the school and strive to be routine. Usually, when purchasing goods, the canteen is strictly required to purchase, obtain vouchers and register. Used food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. Inspection should be conducted before storage, and all stale, expired and moldy products should be used out of the warehouse. Every meal should be kept for inspection and recorded in detail. All the leftovers that can't be sold should be taken away as garbage and never left for the next meal. There are no potential safety hazards in the canteen facilities and water sources in our park, and the water supply facilities such as the canteen reservoir in our park operate and maintain normally.
Strengthen the management of staff in our canteen and do a good job in health knowledge training. At the beginning of the new semester, the director called the canteen staff to learn the knowledge about safety and hygiene for many times, and asked the staff to standardize the operation and abide by the hygiene management system, so that the canteen operators mastered the basic requirements of food hygiene and safety and developed good personal hygiene habits. During work, they wear clean work clothes and hats, wash their hands and cut their nails frequently, do not wear slippers, and are not allowed to smoke, spit and litter in the canteen. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our canteen, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification and eliminate possible safety hazards.
Third, squeeze out funds to improve the production equipment of the canteen, supervise the standardized storage of goods and the safety and hygiene of the operation process, and strengthen the investment in the student canteen.
In order to improve the canteen environment, our park invested a lot of money to improve the hardware conditions of the student canteen. I bought tableware, kitchen utensils, disinfection cabinets and freezers to prevent food from deteriorating, and cleaned all tableware and kitchen utensils after disinfection every meal. The canteen is clean and tidy. Raw and cooked food are separated in the processing room, meat and vegetables are separated, containers and tools for processing raw and cooked food are separated, food is stored separately, and the warehouse is separated from the ground.
Fourth, 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 to solve:
1. Strengthen publicity and education to improve students' awareness of food hygiene and safety. Our garden will strengthen education through classroom education, blackboard newspaper and other forms, so that the knowledge of food hygiene and safety will be deeply rooted in people's hearts, and we will consciously resist counterfeit and shoddy products and safeguard our 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 stalls outside school gates from flowing into kindergartens; The production and processing of canteens should be supervised and strictly operated.
3. Stop using disposable bowls, chopsticks and plastic bags completely 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, not to drink raw water and cold water, and to educate students to enhance their awareness of self-protection.
5. Let employees hold relevant certificates.
Through self-examination, we believe that the food safety work in our canteen is on the track of normal, orderly and healthy operation, which basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management in our canteen to a new and higher level, and create a learning and living environment that students are satisfied, parents are assured, peers admire and leaders recognize.
The self-inspection report on food safety in kindergarten canteen 2 aims to strengthen kindergarten management, raise safety and health awareness and create a good and harmonious campus environment. Kindergarten has long put safety and health work in the first place, paying attention to peacetime and details. According to the instructions of Daoli District Education Bureau and Taiping Central School, the leading group of food hygiene in our park conducted a comprehensive and serious self-examination on food hygiene and safety in kindergartens. The self-examination and self-correction are now reported as follows:
First, kindergarten leaders attach importance to food hygiene.
At the beginning of this semester, the kindergarten held a special meeting on food hygiene and safety work, defined the responsibilities and specific division of labor, set up a leading group on food hygiene and safety work in kindergarten headed by the head of the kindergarten, made a plan for the specific safety work, and defined the responsibilities. At the same time, a meeting of kindergarten staff and logistics personnel was held to learn the documents issued by superiors, requiring kindergarten logistics personnel to raise their awareness of food hygiene and safety, enhance their common sense of food hygiene and safety, truly realize the importance of food hygiene and safety work, ensure that children are well educated, managed and protected, 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. Adjust the internal layout of the kitchen to make the items neat and clean. 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.
Third, check the content and situation
1. has a food hygiene license and operates in strict accordance with the business scope of the license within the validity period.
2. Bean products and rice will never be overnight, and the rest will be destroyed.
3. All staff members have annual physical examination, participate in relevant training and take up their posts with health certificates.
4, purchasing food ledger, detailed records, put an end to expired and unqualified food into the kindergarten.
5. Strictly purchase the certificate system, and all the purchased foods are complete.
6. Bottled water shall be supplied at a fixed point with inspection certificate.
7. All tableware should be disinfected regularly and in time according to relevant requirements.
8, put an end to non-staff into the kitchen.
Fourth, the rectification measures
(1), strengthen publicity and education to enhance children's awareness of food hygiene and safety. Kindergartens 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 fake and shoddy products and safeguard their own health.
(2) Strengthen management to prevent food from flowing into kindergartens; The production and processing of canteens should be subject to health supervision, strict operating procedures and strengthened supervision.
(3) Do not use disposable bowls, chopsticks and plastic bags to prevent white pollution and food-borne diseases.
(4) Through health education, educate children not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and educate children to enhance their awareness of self-protection. Use radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and cultivate children to develop good healthy living habits. Educate children not to eat at unlicensed stalls and not to buy non-staple food, drinks and other commodities.
Problems with verbs (abbreviation of verb)
1. Due to financial reasons, the standard of supporting facilities in kindergarten canteens is not high. The warehouse area is insufficient.
2. The employees in the kindergarten canteen are all temporary workers, with low wages and insufficient peace of mind.
In short, food hygiene and safety work must be sustained to prevent food poisoning accidents. In the future, we will make persistent efforts to do a better job in food hygiene and safety.
Self-inspection Report on Food Safety in Kindergarten Canteen 3 In order to strengthen the safety work of kindergartens, enhance the safety awareness of canteen staff, ensure the personal and dietary safety of primary and secondary school students and children, and ensure the happy and healthy growth of young children, according to the spirit of the Notice on Carrying out Special Food Safety Inspection in School Canteen in the Spring of 20xx issued by Taihu County Education Bureau and US Food and Drug Administration, a detailed and thorough self-inspection was carried out in primary and secondary schools and kindergartens in our town. The results of self-examination are as follows:
A working group on food safety in canteens of primary and secondary schools and kindergartens in the whole town was set up, headed by President Chen Facheng, the legal representative, and Vice President Wu Weidong was responsible for the self-inspection and supervision of canteen food. Each school is responsible for cooking in the canteen and the hygiene and safety of the canteen. The principal and director take the lead in signing the safety responsibility form, clarifying the food hygiene and safety responsibilities, safety objectives and rewards and punishments. Strengthen the sense of safety responsibility, hold regular meetings on time, and hold a summary analysis meeting of the food management Committee once a month to deal with hidden dangers in time, so as to make the health and safety work of the canteen foolproof. Conduct investigation activities for specific safety work. Managers are required to improve their sense of responsibility, enhance their knowledge of food hygiene and safety, and truly realize the importance of food safety work. For this reason, we organized the members of the safety team to summarize the safety work into "four firsts", "three in place", "three implementations", "five unswerving" and "four don't let go" according to the actual situation in the work, and asked all the faculty and staff to study hard, actively understand and run through the action. "Four firsts" means:
(1) Safety first
(2) Senior leaders should pay attention to safety.
(3) The person in charge of safety should pay attention to safety wholeheartedly.
(4) The first agenda of the weekly garden party is to study safety. "Three in place" means that all staff and workers should be in place in their thoughts, energy and work in safety work. The "three implementations" are: safety work should be implemented in the class; Adhere to the word "strict", strict management, and strict rules and regulations will not waver; Do a good job in the "three in place" work of the person in charge of safety; Adhere to the principle of "four don't let go" for the problems that arise; Adhere to the implementation of effective safety measures. "Four don't let go" includes: don't let go without finding out the reason; If you don't distinguish between responsibilities, implement measures and deal with them seriously, don't let go.
All schools and kindergartens conduct an in-depth inspection on the sanitary situation of canteens once a month, completely eliminate the sanitary corner, and timely deal with and update all kinds of unsanitary hidden dangers and habits. Kitchen staff conscientiously study and strictly implement the provisions of the Food Hygiene Law and other documents, strengthen the management of food procurement, supply and processing, and ensure that the purchased food and raw materials are hygienic and safe, in line with national food hygiene requirements. Places where food and raw materials are stored shall be managed by special personnel, and indirect staff shall not approach them; Strictly implement the system of separating raw food from cooked food and processing, and strictly implement the system of preparing meals on the same day to prevent overnight meals from damaging children's health. Eliminate rats and cockroaches in kindergartens, remove all kinds of parasites and prevent all kinds of infectious diseases.
We have formulated a health management system for canteen employees to manage their health. When employees are found to have unhealthy factors, they should be transferred from their posts in time and check their health certificates to ensure that the health certificates are within the validity period.
1. When purchasing food, the purchasing staff in the canteen should ask the sales staff for a copy of the relevant food hygiene license, check the shelf life of the food, and do not purchase rotten food. Do not buy cooked food, etc.
2, don't let children eat some food with additives, do a good job of strict control.
1, due to geographical reasons, we require all schools and kindergartens to set up three pools, namely, vegetable washing pool, vegetable washing pool and meat dish pool. Pools are used in different categories to prevent cross-contamination. Soak vegetables in water for about half an hour before cleaning to avoid pesticide residues.
2. Wash the tableware with detergent first, then clean it with flowing tap water, and finally put it into the disinfection cabinet for disinfection. Put the disinfected tableware into the cleaning box for use when eating.
3. The canteen staff should bring disposable gloves and masks when distributing tableware to prevent bacterial pollution.
Food processing management
1. The canteen staff always keep every corner of the canteen clean and hygienic, leaving no sanitary corner, and do not place toxic and harmful articles and personal daily necessities in the canteen processing place.
2. When cooking food, employees should pay attention to the quality of the food, so as to achieve color, fragrance and taste, increase children's appetite, pay attention to the separation of raw and cooked food in the production process, and pay attention to cross-contamination, especially the bean products should be strictly cooked and thoroughly burned. But we generally don't buy vegetables that are harmful to green beans to ensure the safety of young children and prevent food poisoning.
3. Employees in the canteen should keep samples for 48 hours per meal and make records. After each meal is done, let the children finish it within 2 hours, so as not to affect the food quality for too long.
Although there are still some deficiencies in canteen hygiene, we will continue to work hard to do a better job in food safety in primary and secondary schools and kindergartens.
Self-inspection report on food safety in kindergarten canteen 4. According to the spirit of the meeting, our park conducted a self-inspection on food hygiene in the park, and now we will report the self-inspection situation.
There is a children's canteen in our park. There are 67 children dining in the park and full-time staff in the canteen 1 person. Food procurement is concurrently held by the leaders of the park. The food processing site covers an area of 20 square meters, and children's meals are held in each classroom.
Our garden has made the following achievements in food hygiene:
First, learn food hygiene laws and regulations, strengthen food hygiene and safety awareness, so that every faculty member is aware of the importance of food hygiene and safety, and prevent problems before they happen.
Second, instill food hygiene knowledge into children in daily education and teaching, and cultivate and improve children's good hygiene habits.
Third, establish and improve the rules and regulations of food hygiene, from food processing to children's meals.
Four, the documents are complete and valid, the children's canteen has a "health permit", and the employees have a "health certificate".
Five, food procurement strictly control the entrance, all the food that can be purchased at a fixed point shall be purchased at a fixed point, and the food that cannot be purchased at a fixed point shall be strictly and carefully checked and the source shall be asked. Don't buy spoiled food, wild mushrooms, green beans and other easily poisoned foods for children to eat.
Six, food storage and tableware disinfection tools, food processing tools are complete, tableware to achieve meal disinfection, classroom and kitchen floor regular cleaning and disinfection every day, food processors have to wash.
Seven, kitchen hygiene daily regular cleaning, at the same time keep clean at any time.
Eight, raw and cooked foods are classified and stored, leftovers after meals are not given to children, and uncooked foods are not given to children.
Nine, in addition to the four pests work found at any time.
In the past three years, under the leadership and supervision of the health department and the education management department, our garden has processed children's food in strict accordance with the norms, guided children to eat food correctly, and strictly disinfected the dining places, drinking utensils and food processing places. There have been no incidents of children's food poisoning and epidemic of infectious diseases in the park, which should be maintained by our park.
Limited by the space, there is no special food warehouse in our park at present, and some food processing tools need to be purchased continuously. These problems are constantly improving in our garden. Under the guidance of the health department, I believe that our park will do better and better in food safety and hygiene in the future.
Self-inspection Report on Food Safety in Kindergarten Canteen 5 In order to effectively eliminate food safety risks, according to the spirit of the Notice of Xiamen Municipal Market Supervision Administration on Carrying out Special Inspection on Food Safety in School Canteen and Catering Service Units Around Campus in Autumn of 20xx, our garden earnestly implemented it and conducted self-inspection on food safety in kindergartens. Details are as follows:
First, attach great importance to and strengthen leadership.
The food hygiene and safety in the school canteen is directly related to the health and life safety of teachers, students and staff in our park, and to the normal development of education and teaching in our park. Conscientiously implement the main responsibility of school food safety, make it clear that the principal is the first person responsible for school food safety, equip with food safety administrators, strengthen the management of school canteens, establish and improve various food safety management systems, organize food staff to study every month, and implement the Food Hygiene Law of People's Republic of China (PRC) and the Implementation Opinions of the Office of Xiamen Food Safety Committee on Further Strengthening Food Safety in School Campus (including Kindergarten) and Surrounding Areas.
Second, implementation at different levels and strict management.
Under the personal command of the director, our park regularly or irregularly carries out "food safety" inspection activities throughout the park to supervise and inspect the implementation and progress of food safety work in kindergartens. Clear the person responsible for the daily work of special rectification, ensure that food safety work is implemented in all departments, and clear the responsible person. Self-inspection should be strict, earnest and meticulous, leaving no dead ends.
1. Strengthen personnel management. First, do a good job in employee health management. Before the start of each semester, organize kitchen-related employees to have a health check-up, ensure that those who have direct contact with the entrance have valid health certificates, and strictly implement the morning check-up system for employees. The second is to strengthen the training of internal staff, especially the training of new employees, strengthen the training of all links in each position, implement post responsibilities, standardize processing operations and strengthen internal control. Formulate and implement food safety knowledge training plan and establish relevant training files.
2. All the food in the kindergarten is delivered by Xiamen Commercial Group and signed a contract with it. We promptly conduct on-the-spot investigations on the food safety conditions, feeding capacity, transport vehicles, food safety management institutions, staffing and responsibilities of distribution units to ensure food safety; Check the ordered food batch by batch every day, obtain relevant vouchers, establish a ledger and make records; It is also equipped with a locked sample storage refrigerator, which is used to store the samples of the ordered food and record the name, sample storage time, meal time, sample storage personnel and other information of the sample storage food.
3. Once a week, thoroughly clean the edible oil and condiments stored in the refrigerator and normal temperature warehouse. It is forbidden to use expired and deteriorated food, and the unused food within one week after unpacking is no longer used. Kitchen, equipment and facilities are also cleaned and disinfected every week. Especially in the rough machining area, tableware, knives, chopping boards, containers, refrigerators and freezers should be thoroughly cleaned and disinfected. At the same time, the hardware, equipment and facilities should be maintained in time to ensure normal operation and use.
Third, the focus of food safety work in the future
Further increase the publicity of food hygiene and safety knowledge, and constantly improve the sense of responsibility of each employee and the food hygiene knowledge and self-protection ability of children in the whole park.
Our park will take this self-inspection work as an opportunity to firmly establish the awareness of "safety first", serve teachers and students, ensure well-being, strive to create a safe and good food hygiene environment for the school, and constantly build a harmonious campus that people are satisfied with.