# Report # Introduction In today's society, we use reports more and more, and the technical terms involved in the reports should be clearly explained. The following is a report on the self-inspection of the unorganized canteen. Welcome to read it!

1. Report on self-inspection of the canteen

According to the spirit of the document of the Education Bureau, on April 5th, our school conducted a self-inspection on the food hygiene and equipment safety of the canteen item by item. Judging from the self-examination, it basically conforms to the provisions of the Ministry of Education. The self-inspection is now reported as follows:

1. The positive aspects are as follows:

1. The sanitary facilities in the canteen are sound. Since 21xx, the school has invested nearly several million yuan to build and transform the first and second canteens, and updated and transformed a large number of cooking equipment. The equipment and facilities of the canteen have basically realized stainless steel tableware and kitchen utensils, and tiled walls and floors. At present, the canteen has complete functions, complete facilities such as fly prevention, dust prevention and rat prevention, reasonable layout of each processing zone and clean and beautiful surrounding environment. It basically meets the document requirements of the Ministry of Education.

2. The internal management is relatively standardized. First, the organization is sound. Since 21xx, our school has set up a "food hygiene management supervision team" headed by the principal in French, and assigned a deputy director of the logistics department to manage the canteen. The whole logistics department implements "trapezoidal" management, and the "food hygiene supervision team" conducts regular and irregular health inspections on the canteen; The second is management norms. In 21xx, the detailed rules for the management of catering service in Changsha No.2 Middle School was issued, which institutionalized and standardized the overall work of the canteen. All management links such as personnel, transfer-in, equipment, procurement, storage, processing and sale have been refined and implemented.

3. Food procurement, storage and processing are in good health. We purchase food in strict accordance with the requirements of the Food Hygiene Law. All uniformly purchased foods (including rice, flour, meat, cooking oil, variety seasoning, diesel oil, etc.) are strictly inspected and checked, and the certificates are obtained according to national regulations. For the side dishes and poultry purchased by each team, we implement the method of "signing a contract and supplying them at a fixed point" and sign a "Supply Quality Guarantee" 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, partition and leaving the ground. The processing procedure is reasonable, raw and cooked are separated, and the "three knives and three boards" and the cleaning and disinfection system are strict. It basically meets the document requirements of the Ministry of Education.

4. The licenses of the canteen are complete, legal and valid. All staff members have a physical examination every year, and they are trained in health knowledge every year, and everyone has to apply for the "two certificates". At ordinary times, we actively cooperate with and actively accept the supervision and guidance of the health administrative department, and we have done a good job in this regard.

5. All kinds of equipment are in good safety condition. The safety conditions of all kinds of cooking machinery, electrical equipment, fire fighting equipment, circuits, switch sockets and warehouses attached to the canteen are relatively good, with standardized management and clear operating procedures.

Second, there are problems:

There are also some problems exposed in the process of self-examination, which can be summed up as follows:

1. Some students' eating habits are unscientific and unsanitary, and there are many phenomena of ordering lunch boxes outside.

2. Individual workers in the canteen are lazy, failing to strictly follow the prescribed procedures when cleaning vegetables or rice, and there are sand, stones, insects, grass and other phenomena in the food.

Third, rectification measures:

In order to effectively control the occurrence of food poisoning incidents in schools, we should monitor all kinds of hidden dangers of accidents and effectively ensure the health and safety of teachers, students and employees in schools. We focus on the following aspects:

1. Intensify publicity and education to enhance students' awareness of food hygiene and safety. School clinics and canteens 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 makes the canteen staff consciously operate in accordance with the Food Hygiene Law.

2. Strengthen management, so that teachers and students can form good living and working habits. Focus on morning exercises and urge students to go to bed early and get up early; Strengthen the management of doormen, and 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. Stop using disposable bowls, chopsticks and plastic bags, and put an end to white pollution and food-borne diseases.

2. Report on self-inspection of canteen

Time flies, and in a blink of an eye, 21xx years will soon pass. Looking back on the canteen management in our school in the past year, with the care and support of the superior leaders, the canteen work has made great progress, which is summarized as follows.

I. Basic information.

Our school has opened three canteens, one for students, one for staff and one for kindergarten. * * * Hire four temporary cooks, one in the kindergarten canteen, one in the staff canteen, two in the student canteen, and one full-time employee in the student canteen. There are 152 boarders in the whole school, about 161 people eat in the student canteen, about 21 people eat in the staff canteen, and only Chinese food is served in the kindergarten canteen every day, with 128 people eating.

second, the current situation of canteen management.

1. At the beginning of the year, the general affairs office worked out various management systems such as the responsibilities of managers, canteen staff, sanitation and disinfection system, food procurement and storage system, etc., which were submitted to the school council and the school trade union for approval and then posted on the walls of the canteen and storage room respectively. Elected two canteen managers to be responsible for the daily affairs of the canteen, one for the management of the student canteen and the staff canteen, and the other for the management of the kindergarten canteen. The general affairs office visits every canteen and food storage room irregularly for more than two times a week. When problems are found, the responsibility lies with people and improvements are made in time.

2. Responsibilities of managers.

the administrator of the student canteen is responsible for collecting students' rice, delivering rice and vegetables for each meal to the student canteen and the staff canteen, registering the entry and exit ledgers, and supervising the work of canteen operators. Every Sunday, I go to Huitong City with a school administrator to purchase vegetables, utensils and other food in three canteens, and take charge of food storage, check the hygiene of canteens and buy firewood in three canteens.

The kindergarten canteen manager is responsible for rice delivery, vegetable delivery, food storage, canteen hygiene, and registration of the number of meals.

3. Procurement and storage of raw materials.

Every Sunday, four administrative staff take turns with the student canteen administrator to purchase raw materials such as vegetables, meat, oil, seasoning, etc. in the county, witness each other, supervise the quality, and try to purchase fresh and good-quality raw materials based on the principle of capital preservation and non-profit. Back to school, keep all kinds of raw materials in a classified way, separate the raw materials in each canteen, and remember the warehousing ledger. While purchasing raw materials, do a good job in claiming certificates, especially for oily food and meat food. Food should be stored separately, off the ground and off the wall. Meat food and perishable food must be stored in the freezer or refrigerator.

4. The staff in the canteen are required to hold a health certificate, have high cooking skills, keep their clothes clean and tidy, pay attention to hygiene, always keep the operating room clean and tidy, be kind to students, have the consciousness of serving teachers and students, have the spirit of hard work and dedication, and have the excellent quality of diligence and thrift.

5. Listen humbly to the inspection opinions of the leaders of the county CDC and the Food and Drug Administration on the canteen work, and try to implement and improve it. At the beginning of each semester and after the long holiday, the tableware and utensils in the canteen are disinfected and the canteen facilities are cleaned. Regular inspection and repair of rat and fly prevention facilities. Dispose of canteen waste in time and properly.

6. Listen to teachers, students and parents' feedback on canteen work extensively. The General Affairs Office will organize canteen managers and staff, trade union representatives and student representatives regularly to hold food quality hearings, sum up experiences and lessons in time, improve management and improve work and service attitude.

7. At the beginning of each semester, organize the canteen managers and staff to learn the management system, and sign the Employment Contract and Safety Responsibility Certificate with the canteen staff to prevent the occurrence of safety accidents.

third, the shortcomings.

1. There are still many loopholes in management, and the management system needs to be further improved.

2. The ideological management of canteen staff is neglected, and the collective consciousness and service consciousness need to be further strengthened.

3. The canteen facilities are not up to standard, so we need to continue to invest money to improve the facilities.

4. The hygiene of the canteen is not satisfactory, and the hygiene management needs to be strengthened.

3. Report on self-inspection of canteens

I. Basic information

There are 1,213 school canteens in the city, including 221 in universities, 91 in higher vocational colleges, 472 in primary and secondary schools and 431 in kindergartens, all of which hold valid food hygiene licenses or catering service licenses. The health certificate holding rate is 111%. There are 821 households running their own canteens, accounting for 67.7% of the total, and 392 households are contracted to operate, accounting for 32.3% of the total. There are 33 primary and secondary schools that can only solve the dining problem of some teachers and students due to the limitation of the size of school canteens, and they also need to buy lunch boxes to solve the dining problem of teachers and students.

II. Self-examination

Schools of all levels and types in the city made self-examination scores according to the Self-examination Form for the Special Improvement of Food Safety in School Canteen, and conducted self-examination from six aspects: school food safety management, catering service license, certificate and ticket management, processing and production hygiene, health certificate and use of food additives. The main problems focused on the implementation of the certificate and ticket system, food processing and production management and use management of food additives. In some schools, food raw material processing and cleaning pools are mixed with tableware cleaning and disinfection pools, food raw material procurement registration is incomplete, the quantity and specifications of food samples do not meet the requirements, and food additives are not registered for use, and the special person is responsible for it, and the counters are kept.

III. Rectification

All school canteens have found out the outstanding problems and weak links through self-examination and made serious rectification, and the food safety situation in school canteens has been obviously improved. For example, in the self-inspection of a school, problems such as poor sanitation of canteens, incomplete procurement registration, and inadequate tableware disinfection are found, and the contracted business units are notified to make corrections within a time limit, otherwise the contracted business qualifications of the units are cancelled, and the contracted business units are urged to implement food safety requirements. Some schools will use the summer vacation to renovate the canteens, replace and increase facilities, and ensure the food safety of school canteens in hardware.

4. Report on self-inspection of canteen

In order to strengthen kindergarten management, raise awareness of safety and health, and create a good and harmonious campus environment, kindergartens have long put safety and health work first, paying attention to peacetime and details. According to the instructions of the Education Bureau and Sunxing Village Central School, the leading group of food hygiene in our park has carried out a comprehensive and serious self-inspection on food hygiene and safety in kindergartens. The report on the self-inspection is as follows:

1. Kindergarten leaders attach importance to food hygiene

At the beginning of the semester, the kindergarten held a special meeting on food hygiene and safety, defined the responsibilities and specific division of labor, set up a leading group on food hygiene and safety in kindergarten headed by the head of the kindergarten, and made plans to clarify the responsibilities for each specific safety work. 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 improve their awareness of food hygiene and safety, enhance their common sense of food hygiene and safety, and earnestly realize the importance of food hygiene and safety work. Ensure that the children are well educated, managed and protected, so that parents can safely hand over their children to us.

second, improve the health and food management system

establish a sound health management system and accountability system, and do a good job in food hygiene publicity. The canteen staff shall do a weekly cleaning of the canteen to ensure that the canteen is clean, ventilated, dusted and disinfected. Adjust the internal layout of the kitchen, make the items neat and clean, and strengthen the safety inspection of all kinds of equipment. The safety status of cooking machinery, electrical equipment, circuits and switch sockets attached to the canteen is relatively good, with standardized management and clear operation procedures.

III. Contents and conditions of inspection

1. Have a food hygiene certificate and operate in strict accordance with the business scope of the license within the validity period, without exceeding the scope.

2. Bean products and rice should never be destroyed overnight.

3. All staff members have a physical examination every year, participate in relevant training, and take up their posts with health certificates.

4. The purchased food has a ledger with detailed records. Put an end to expired and unqualified foods entering kindergartens.

5. Strictly purchase the certificate-claiming system, and all the purchased food should be fully claimed.

6. All tableware shall be disinfected regularly according to relevant requirements.

7. put an end to non-staff entering the kitchen.

Fourth, rectification measures

1. Intensify 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, which is the knowledge of food hygiene and safety deeply rooted in people's hearts, consciously resist counterfeit and shoddy products and safeguard their own health.

2. Strengthen management, prevent food from flowing into kindergartens from mobile stalls at school gates, strengthen hygiene supervision in the production and processing of canteens, strictly operate procedures and strengthen supervision.

3. Through health education, educate children not to eat moldy food, buy three-no products and drink raw water and cold water, educate children to enhance their awareness of self-protection, and use radio, blackboard newspaper, special lectures to publicize health and food safety knowledge to cultivate children to develop good hygienic living habits.

V. Problems

Due to financial reasons, the standard of supporting facilities in kindergarten canteens is not high.

in a word, food hygiene and safety should be done consistently to prevent food poisoning accidents. In the future, we will make persistent efforts to do a better job in food hygiene and safety.

5. Report on self-inspection of canteens

On July 2, 21xx, a delegation of 5 people led by the District Food Supervision Administration visited our garden to inspect the canteen work, so that our garden could find out the deficiencies in the management of canteens in time, and we could remedy the problems found out in time, further improving the health and safety system of canteens, and achieved good results. Now the report on the rectification of canteen health and safety is as follows:

1. Determine the leading institutions and strengthen the clear responsibilities < Solid arrangements were made for the hygiene work of the canteen, and a leading group for canteen work was established. The director of the school is in charge of the hygiene and safety work of the canteen, which has truly achieved the goal of "leaders are guaranteed, requirements are clear, and responsibility lies with people". Through the development of this work, the responsibilities of relevant personnel have been further clarified, the understanding has been improved, and the legal awareness and responsibility awareness of canteen managers and canteen staff have been further enhanced.

canteen hygiene and safety work leading group:

team leader:

deputy team leader:

person in charge of the canteen:

2. Existing problems

1. The layout of the canteen processing flow is not standardized.

2. The food sample container is not marked.