Time flies and the work has come to an end. In the course of our work, we have seen good aspects and areas that need improvement. We might as well sit down and write a self-inspection report. How to write the self-inspection report so as not to become a mere formality? The following is a sample of safety and health self-inspection report (5 selected articles) compiled by me for you. You are welcome to study for reference. I hope it helps you.
Safety and health self-inspection report 1 1. Inspection records:
students' dormitory
1, the student dormitory door has no door buckle.
2. The stairwell door on the top floor is unlocked.
The toilet lights on the third and fourth floors don't work.
(2) Teaching building
1, Class 4, Grade 8, Class 3, Grade 9, the rear door lock is broken.
2. The aluminum alloy doors and windows of the classrooms on the second and third floors of the teaching building are locked.
(3) Toilet
1, poor cleaning.
2. The partition wall of the squatting position in the men's toilet is broken.
(4) Public areas
1, new toilets are under construction, and there are many deposits in student activity places.
2. The runway is uneven.
There is a big pit at the national flag of the runway.
(5) Teachers' Dormitory
The fire extinguishers on floors 1 and 4 have expired.
Second, the safety and health hazards rectification measures
students' dormitory
1, remove the deposit.
2. Replace the light bulb.
3. Lock the sleeping door.
(2) Teaching building
1, replace aluminum alloy door and window locks.
2. Replace the classroom door lock.
(3) Toilet
1, urge students to do a good job of cleaning and cleaning, and remove the debris from the toilet.
2. Make warning signs.
(4) Public areas
1. Post warning signs.
2. Strengthen student safety education.
Through this safety and health inspection, it is not difficult to see some hidden dangers in our school. Qi Xin must work together to eliminate hidden dangers and nip in the bud. Always keep the safety of teachers and students in mind, and the alarm will ring.
Self-inspection Report on Safety and Hygiene After the video teleconference on food safety and hygiene inspection in 2 cities, the Party Committee and government of Jiang Ji attached great importance to this work, taking it as the top priority of recent work, strengthening leadership and measures, and comprehensively carrying out special rectification activities on food safety and hygiene. At present, the activity has achieved the expected results, and it is constantly deepening. The inspection is now reported as follows:
First, the main practices
(1) Raise awareness and unify thoughts.
As a market town of seven towns in the northeast of the county, the town party committee and government fully realize the importance and necessity of carrying out special food safety and hygiene rectification activities. In order to ensure the solid implementation of the special inspection work, the town party Committee and government held a special meeting to conduct research and deployment. Based on the principle of "fine but precise, practical and strict", they attach great importance to this work, carefully organize and fully carry out this work, and earnestly promote the "three formations": First, the formation of * * * knowledge. Food safety inspection activities are related to the physical and mental health and life safety of the people in the town, safeguarding the happiness of thousands of families, not only to the social stability and cohesion of the people in the town, but also to the image and prestige of the party and government. Therefore, we must be careless and earnestly enhance our sense of responsibility and urgency. The second is to form a joint force. Food safety involves all aspects of production and life and runs through the whole process of economic and social development. It is necessary to form and strengthen the joint force of "the government attaches importance to quality, the department supervises quality, the enterprise improves quality, and the society pays attention to quality". The third is to form a momentum. Through slogans, posters, radio and other forms of publicity, widely publicize the relevant contents of food safety inspection, create a special rectification momentum, and form a good public opinion atmosphere of "everyone cares, everyone supports and everyone participates" in food safety.
(2) Strengthen leadership and elaborate organization.
In order to ensure the effectiveness of the food safety and hygiene inspection activities, the town party committee and government set up a leading group for food safety inspection, with Cao Zhihai, secretary of the party committee, Tao Wei, deputy mayor, Lv Ganger, deputy head and main leaders of relevant departments as members. There is an office under the leading group. With police stations, industrial and commercial offices, enterprise offices, health centers and food and veterinary stations as member units, a working mechanism led by the government and coordinated by departments will be established, and departmental responsibilities will be effectively combined with special rectification work to form a joint force for food safety inspection. A safety inspection and supervision team and a special rectification team were set up to comprehensively find out the base number and register it, forming a constant and unremitting work situation. The main leaders of the leading group regularly listen to work reports, find problems, study and solve them in time, and truly realize that understanding, organization and measures are in place, which provides organizational guarantee for the smooth development of food safety inspection.
(3) Pay attention to comprehensive improvement.
Closely around the food safety and hygiene work is a popular project, conscientiously perform their duties, adhere to the principle of high standards, high quality and high starting point, strictly follow the requirements of the provincial and municipal video conference on the supervision plan of XX county, highlight key points and pay close attention to rectification. 10 6 18 and June 19, a "pull-net" inspection was conducted on food production, processing, sales and business merchants in the whole town. The department-level leaders led the team, focusing on the junction between rural areas and market towns, focusing on small workshops and unlicensed black dens, and inspected 24 village streets and 89. The catering industry mainly checks the handling of the "three certificates", internal facilities, whether there are fly prevention facilities and cold storage facilities, and environmental conditions; The pastry shop mainly checks whether the raw material procurement, packaging and operation room meet the sanitary conditions. Farmers' market, mainly to check pork, livestock and poultry products and internal management, market scale setting and returning to the city; Supermarkets mainly check the "three certificates", whether unqualified and expired products are on the shelves, and whether employees have health certificates. Small enterprises and workshops mainly check whether the equipment is safe, whether there are potential safety hazards, whether all kinds of licenses are complete, and the health and environmental conditions. Conduct on-site inspection of ten key products such as grain, meat, vegetables, dairy products, aquatic products, moon cakes, children's food and health care products. * * * Check 2 school canteens, kindergarten canteens 1 home, farmers' market 1 home, 5 supermarkets, 5 small-scale shops, 5 pastry processing and sales shops, 7 restaurants and 2 steamed stuffed bun shops. During the inspection, on the one hand, the staff inspected the problems existing in the production and operation of food by enterprises and merchants, on the other hand, they explained the knowledge of food hygiene and safety to the production and operation personnel, and at the same time, they publicized and educated some buyers to continuously improve their awareness of food safety and hygiene. If the problems found can be rectified on the spot, they should be rectified on the spot. If they cannot be rectified on the spot, they should be ordered to rectify within a time limit. Notice of rectification within a time limit was issued to two restaurants, 1 noodle shop, two tofu shops, two department stores, 1 vermicelli processing shop, 1 supermarket, 1 noodle shop and Zhen pig slaughterhouse. At present, all the rectifications have been put in place.
Second, the existing problems
Through the food safety and hygiene inspection, the whole town's food production and marketing market has been purified, the public's awareness of food safety and hygiene has been enhanced, and the special rectification activities have achieved phased results. However, the inspection also found some weak links, and some problems are still outstanding and need to be solved urgently. Mainly in the following aspects:
First, some people don't have a strong sense of food safety and hygiene. Many people mistakenly think that the food sold in the store has passed the national inspection, and there will be no problem, so they can eat it with confidence. Some people think that "eating unclean is not a disease" and there is no need to pay too much attention to hygiene; Some are greedy and cheap, and take the initiative to buy some low-quality products.
Second, some food production and processing workshops have poor surrounding environment, and there are dung piles and garbage dumps at the door, which cause pollution to the production process. Some production conditions are poor, the production site is messy, and the board for producing bean products is moldy, dusty and dirty; Beans dried in the open air are covered with dust and flies; Some purchased raw materials are mostly unqualified products, which are stored in dark and humid warehouses and are prone to mildew; Slaughterhouse environment is dirty, sewage and flies are flying around; Cooked food, stewed vegetables and other sales have no dust-proof and fly-proof facilities.
Third, some operators are driven by interests and sell some expired and unqualified products, even fake and shoddy products; Some operators don't have a high understanding of food safety and hygiene, and think that what they sell is not produced by themselves, and the accident has nothing to do with themselves.
Fourth, food hygiene and safety management is not strong. In the past, only the relevant functional departments carried out inspection and rectification, which did not form a strong synergy.
Third, the next work plan
First, increase publicity and educate producers and consumers by holding meetings and distributing food safety and hygiene brochures. Through publicity, we will raise the awareness of food safety and hygiene of producers and consumers, consciously develop good food hygiene and safety habits, consciously resist unhealthy food, strengthen self-discipline and heteronomy, and enhance food safety and hygiene awareness.
The second is to increase the intensity of rectification. All unqualified food should be removed from the shelves, sealed and destroyed. If the rectification within a time limit is not in place, it will be resolutely shut down and given corresponding economic penalties to ensure that the rectification is in place.
The third is to increase supervision. Take food safety and hygiene inspection as a long-term and operational work, establish a professional team, actively explore the establishment of a long-term food safety supervision mechanism, establish and improve the food safety information notification, release, analysis and evaluation system, departmental joint meeting system and emergency early warning system, keep abreast of food safety trends, improve the ability to respond to sudden and major food safety incidents, and constantly establish a food safety and hygiene supervision mechanism of "mass participation, departmental cooperation, multi-party coordination and linkage from top to bottom"
Self-inspection Report on Safety and Hygiene 3 In response to the call of our college, to standardize and improve the dormitory management system, improve the dormitory management level, further beautify the living environment of our college students, guide students to consciously abide by the regulations on dormitory management, enhance students' self-discipline and civilized consciousness, and strive to create a dormitory with a clean and beautiful environment and a civilized and warm atmosphere, our college has launched the activity of "General Inspection of Dormitory Safety in Information Engineering College".
First, call a meeting of all dormitory leaders in time.
From the beginning of the activity, our branch arranged xxx, the teacher who has been in charge of dormitory management, to hold a meeting of dormitory directors in time, because as we all know, the dormitory is the window of campus culture, the place where all students spend the longest time in the university, and it is also the place where problems are most easily found, and the dormitory director is the person who is authorized to have the most influence and voice in this small scope. In order to better strengthen the civilized cultivation of students in our branch, enrich the cultural life of college students' dormitories, consciously abide by the management regulations of school dormitories, enhance the awareness of self-discipline and safety precautions, and do a good job in the early propaganda and call for "a thorough investigation of dormitory safety inspection activities in Information Engineering College", it is very necessary to hold this meeting of dormitory directors.
From the construction of dormitory health and safety culture, dormitory health and safety rules and regulations, civilized dormitory scoring standards, and sanitary dormitory scoring standards, the meeting has been talking about the lessons that seniors and seniors do not abide by dormitory related systems and harm others and themselves, which is quite detailed.
Second, the dormitory management department of the women's department reminds me every night.
Despite the meeting of all dormitory directors, in order to let every student deeply understand the content and requirements of this activity and let every student develop the good habit of safe and hygienic dormitory life more quickly, the women workers' department and dormitory management department of our branch will also enter every dormitory every night to remind and emphasize.
Third, the dormitory safety and health inspection.
In order to urge students to pay attention to the construction of dormitory safety and health culture and develop good dormitory living habits as soon as possible, the leaders of our branch led all class teachers, class committees and relevant student cadres to conduct a thorough investigation of our branch dormitory from June 5 165438+ to June 5 15. Generally speaking, the safety and health work of each dormitory in our branch is relatively solid, but there are also some problems in some dormitories. For example, some dormitories don't pay attention to window ventilation, some dormitories don't pay attention to the locking of their cabinets and drawers, some dormitories don't pay attention to the cleaning of sanitary corners, and some dormitories don't pull network cable chargers.
Through this activity, our branch realized that the construction of dormitory safety and health can not be ignored, and also saw some shortcomings in the work and some problems among students. Next, we will make dormitory management more solid and perfect, so that every student can live and grow in a healthy and happy environment.
Self-inspection Report on Safety and Hygiene 4 Since the beginning of school this spring, our school has made careful arrangements for safety work, and school leaders have repeatedly conducted major inspections on the safety management of school teaching facilities to "check hidden dangers and plug loopholes". We also inspected the food hygiene in school canteens, further implemented the policy of safety first and prevention first, put an end to safety accidents, and made every effort to build a safe campus and create a good environment for the healthy growth of students. Through the safety inspection at this stage, our school has made some achievements in safety-related work. However, combined with social reality, there are still some shortcomings in some places. The safety self-inspection report materials of our school are reported as follows.
First, carry out organizational learning and strengthen the awareness of safety work.
At the beginning of this year, the school held a special meeting on administrative safety work, defined the tasks and responsibilities, carried out a detailed division of labor, and planned the school's next safety work plan. The school also organized all teachers to hold a safety work meeting. At the meeting, the headmaster talked about the problems that should be paid attention to in our school's current safety work, put forward strict requirements for safety work, and put forward the working slogan of "no safety", asking everyone to fully understand the ideas of "safety is above everything else" and "children's life is more important than anything else", and pointed out that safety work should be deeply rooted in people's hearts, and safety work should not be relaxed at all.
Second, the existing problems
(1) Work safely
1, traffic safety has always been the focus of safety work in our school. After school, the teacher can't control the students. Although teachers repeatedly educate students to comply with traffic safety requirements, some students still run through the expressway, which may easily lead to safety accidents.
2. The mobile vendors at the school gate are highly mobile and difficult to manage.
(b) Food hygiene and safety in schools
1. The planning of the canteen building is unreasonable. With the enrollment expansion of our school year by year, at present, it is far from meeting the needs of students' collective dining. The division of clean processing area in canteen is unreasonable and needs to be improved.
2. Employees' safety awareness is not strong. First, some employees are not sensitive and responsible for food safety, and are careless in food processing and operation. Second, some employees don't wear work clothes or don't dress neatly during the operation, and there are long nails.
3. Poor management of canteen after contracting. Now the school canteens are all managed by the market and contracted to individuals. Driven by interests, individual contractors pursue the lowest price when purchasing food raw materials, ignoring food hygiene problems, especially when purchasing edible oil and condiments, most of them are unqualified products in bulk without trademarks; Lack of awareness of purchasing certificates leads to unqualified food flowing into the school cafeteria.
4. Insufficient publicity on food safety. The school does not carry out regular food safety education, and most students do not have common sense of food safety and self-protection.
The third is to carefully check and urge rectification.
1. Continue to strengthen safety education and management focusing on traffic safety, strengthen contact with parents, form a joint force of education, and improve the effectiveness of traffic safety education.
2. Continue to strengthen the rectification of mobile vendors outside the school gate, prohibit students from leaving the school gate during recess, strengthen the education and management of food hygiene and safety, and educate students not to buy "three noes" food.
3. Standardize food procurement. Strengthen the purchase of certificates, so that the purchase of edible oil and condiments in our canteen should meet the national standards.
4. Strengthen the training of employees. Strengthen the education and training of employees, enhance professional ethics, and consciously safeguard food safety awareness; Establish and improve the on-the-job training system for canteen employees, improve the canteen training plan, and train employees from the requirements of canteen software and hardware to the whole process of food procurement, acceptance, processing, management and sales at the beginning of each semester, prohibit unqualified employees from taking up their posts, and improve the food safety awareness of school canteen employees from the source.
5. Strengthen publicity and education. Schools should carry out food hygiene and safety education in a timely manner through blackboard newspapers, lectures, radio, wall charts and other forms of publicity on campus. , increase food safety publicity, and constantly improve the awareness and ability of teachers and students to protect themselves from food safety.
Safety and health self-inspection report. In a highly responsible attitude towards students, parents and the society, the school conducted a detailed inspection of the food safety in the school canteen in strict accordance with the requirements of the Education Office of the Development Zone and the documents of the Municipal Education Bureau and the Health Bureau. Now the canteen food safety self-inspection 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: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all 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.
Team leader:
Deputy team leader:
Members:
Second, the self-examination situation
Dining in the school canteen: more than 300 students, more than 50 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, and formulates and improves various rules and regulations for canteen management.
(1) Health system:
First, food hygiene:
1. Fresh, hygienic and pollution-free food such as vegetables, meat, rice and noodles shall be purchased, and spoiled, expired and non-conforming food shall not be purchased and sold.
2. Food fly-proof, rat-proof, dust-proof and anti-corrosion facilities 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 the hygiene and safety of food.
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 environment such as dining room and kitchen must be cleaned every day according to the contract scope and kept clean and hygienic. The floor should be clean, and the walls, doors, windows and ceilings should be free of stains, paint, dust, cobwebs, outdoor dirt, unblocked ditches, peculiar smell 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.
Clean the dining table and chairs after using them. 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 company quartermaster 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 flight attendant should strengthen the investigation and understanding of the market situation, try his best to find ways to purchase cheap and good quality goods, and try his best 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, whether there is pollution and deterioration, 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.
5. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the storekeeper should fill in the delivery form and ask the consignee to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).
6. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, handle 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.
7, 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. Strictly 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 school rules and regulations, the steward should cooperate with the General Affairs Office and the school to find out the responsibility. Those who are directly responsible should be dealt with in strict accordance with the school rules and regulations, and those who belong to the management responsibility of the purser should be aggravated. In case of a major safety accident, it shall be handed over to judicial organs for handling.
(6) The school has set up a suggestion box, and the general affairs office regularly collects opinions and suggestions from teachers and students on diet, hygiene and service attitude. , and regularly organize student representatives to evaluate and check the quality and quantity of food.
(7) 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 Committee once a month.
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. 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. Convene canteen staff meetings regularly, and often organize to learn food hygiene and safety knowledge, enhance safety awareness and improve management level.
2. Further standardize internal management. The overall work of the canteen has been institutionalized 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.
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.
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