When we have some feelings, we can usually write down an experience and enrich our thoughts through continuous summary. Many people have a headache how to write a wonderful experience. The following is my carefully compiled experience on food safety in school canteens. Welcome to read, I hope you will like it.

From xx to xx, 1 20xx, I had the honor to participate in the municipal training activities for school health personnel and canteen managers organized by xx Teacher Training School, and learned some basic knowledge such as the prevention and treatment of infectious diseases such as tuberculosis and AIDS, school health education, health literacy learning and the application of evaluation system. Because I am a canteen administrator, I will talk about my learning experience in the canteen health lecture below.

The further education school invited several experts from the county food and drug administration and the CDC to give us an unusual lesson, which left a deep impression on us.

As the saying goes, "food is the first priority for the people, and safety is the first priority for food." After listening to the speech, I deeply felt the importance of food safety. School food hygiene and safety is the top priority of school safety. He is related to the healthy growth of students and the safety of teachers and students. In the past year, there has not been a food safety accident in the school. It has been well received by teachers, students and parents and fully affirmed by superiors.

Reflecting on the management of their own canteens, over the past year, members of the school management committee and logistics staff have been organized to seriously study the Food Hygiene Law, xx, xx Catering Hygiene Management Regulations, xx Catering Supervision and Management Measures, xx, School Hygiene Work Regulations, xx, Learning xx Food Hygiene and Safety Work Opinions and other laws and regulations. It laid a solid foundation for food safety.

Combined with the lectures of several health experts, I think there are still some places where the management of canteens is not good enough, which must be corrected in the future:

1, canteen staff should have necessary morning check-ups and records every day.

2. In the canteen, employees wear work clothes to go to the toilet.

3. The operation of "one cleaning, two washing, three disinfection and four cleaning" can't guarantee the standardization at all times.

4. The system of claiming certificates and tickets for purchased ingredients is not standardized enough.

When cooking, it is impossible for employees to wear masks every time.

It is worth mentioning that at the end of the lecture, health experts also mentioned "scientific nutrition and diet collocation for primary and secondary school students". Although students only eat lunch at school, I seldom consider the nutrition collocation at noon, only pay attention to the students' taste and high protein, which is not scientific and comprehensive enough.

To sum up, this training activity is rich in content and the expert's explanation is lively and interesting. I have benefited a lot. Here, I would like to express my deep gratitude to the leaders of the Institute of Continuing Education and the experts in charge of teaching. In the future, I will further improve my work and make the canteen safer and healthier.

In order to fully implement the requirements of xx issued by the US Food and Drug Administration and the Ministry of Education, I attended the five-day training held in Chengdu and listened to the lectures of experts, which benefited a lot.

1, canteen staff and canteen employees signed safety responsibility letters layer by layer, forming a sound school food safety management organization. Managers and employees have a clear division of labor, and the responsibility lies with people. The school conducts a comprehensive safety inspection of the school canteen regularly or irregularly.

2, in strict accordance with the provisions of the "food and beverage service license management measures" for the "food and beverage service license". And work in strict accordance with the provisions of the Measures for the Administration of Catering Service Licensing.

3. Formulate and strictly implement the food safety management system. Clean the working environment twice a day to keep the canteen clean and hygienic. The canteen strictly implements the "four precautions" and has protective measures to eliminate harmful insects such as rats, cockroaches and flies and breeding conditions.

4. Establish health management files for employees, conduct regular health checks and obtain health certificates, so that employees can take up their posts with valid medical certificates. According to the regulations, canteen employees report diseases that hinder food safety in time, and canteen managers adjust their jobs in time.

5, actively carry out food safety knowledge and skills training, so that employees can master the necessary food safety knowledge. Regularly carry out food safety knowledge education and food safety skills training for canteen employees, and establish training files for employees.

6. Implement the system of claiming certificates and tickets. Purchase food and raw materials in strict accordance with the requirements of superiors, and implement the food and raw material access system. Resolutely put an end to foods and raw materials, food additives and food-related products that are explicitly prohibited by the state or whose sources are unknown, and strictly control the purchase channels. Vegetable raw materials should be tested for pesticide residues, and can only be used after passing the test. When purchasing food and raw materials, food additives and food-related products in the school canteen, ask for its hygiene license and product quality inspection report in time. Establish and improve the purchasing ledger of food and raw materials. Establish a strict inspection and acceptance system for incoming goods. After the incoming goods are accepted, the inspector should sign and be responsible, and pay attention to the shelf life of the products. Raw materials and food must be stored within the shelf life, and expired food and raw materials should be strictly avoided. Classify and store food and raw materials in strict accordance with management requirements.

7. Cleaning and disinfection. The canteen is equipped with effective washing and disinfection facilities and tableware racks, which can keep tableware and cookers clean. Disinfection appliances are stored separately from other appliances. Disinfectors can master the basic knowledge of disinfectant disinfection and high-temperature disinfection, and the disinfection effect of tableware and cookers can meet the specified requirements.

8. Strengthen the management of food processing and production. It is forbidden to store toxic and harmful substances and personal items in the food processing and production environment. Raw materials, semi-finished products and finished products should be stored and processed according to regional planning. Tools, equipment and facilities for transporting and storing food raw materials are often cleaned and kept clean. Pay attention to the shelf life when purchasing raw materials and food, buy less and buy more in a planned way, and put an end to the use of perishable food and raw materials that affect food safety. In the process of food raw material processing and cleaning, the operation should be carried out in strict accordance with the requirements of operating rules, raw and cooked foods should be processed and stored separately, and cross-contamination between unprocessed and processed foods and raw materials and raw and cooked foods should be strictly prevented. Bean food should be thoroughly cooked to ensure that the food has no toxic side effects. Food stored in refrigerators and freezers has been stored for more than 2 hours and must be heated before eating.

9. Management of food samples: Purchase refrigerators for storing food samples respectively according to the specified requirements, and purchase enough fresh-keeping boxes for storing food samples to ensure that the refrigerators are electrified 24 hours a day and run normally. Food samples should be managed and cleaned by special personnel, and the storage time of food samples should be more than 48 hours.

10, required food raw materials and food additives. Such as: soy sauce, vinegar, monosodium glutamate, salt, pepper and so on. , realize the purchase of specialty stores. There is a special person in charge, special tools are stored in the counter, and there is a special ledger.

After just one day's training, I really learned a lot of food safety knowledge, which played an insignificant role in my future work.