Hard work ended inadvertently. Looking back on the past work, we have gained a lot and seen the shortcomings. It's time to make a self-examination report seriously. Do you know the format of the self-inspection report? The following is a self-inspection report on the safety of student canteens (generally 6 items) compiled by me for you. Welcome everyone to learn from and refer to. I hope it helps you.

Self-inspection report on the safety of students' canteens 1 According to the requirements of the document Notice on Further Improving the Work of Students' Canteen in Colleges and Universities in the New Period, our school carefully inspected itself in accordance with the spirit of the document, and now the self-inspection situation is reported as follows:

First, the basic situation of the student canteen

The number of students in our school keeps at 3500-4000 all the year round, and there are living service centers and secondary living service centers 1 student, with a total construction area of about 7300 square meters. There are 4 student canteens, including 3 Chinese canteens, which are operated by 3 socialized catering companies. Xx has 1 canteen, which is run by the school.

Second, the daily management of the school.

1, improve the organization, refine the division of labor, clarify responsibilities, and supervise in place.

Over the years, our school 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 has firmly established the guiding ideology of "safety first, health first" and established a capable management team. The division of labor of managers is detailed at different levels, the main body of responsibility is clear, and the responsibility forms are signed at different levels. Clarify the accountability system of "who is responsible for the problem". The General Affairs Department has formulated a supervision system, strengthened process management, rectified problems in time, and strived to reduce food safety incidents in canteens to zero.

In order to do a better job, at the beginning of each semester, we specially hold a meeting on food safety in canteens and a meeting of heads of socialized business units to learn the documents issued by superiors, find out the gaps by comparing the documents, enhance the awareness of food safety work of employees in various business units, enhance the common sense of canteen hygiene, and truly realize the importance of students' safety and hygiene work.

2. Strive to realize the institutionalization and standardization of food safety management in canteens.

The school organizes relevant personnel to seriously study the Food Safety Law, the rules and regulations of the school canteen and the punishment measures, as well as the relevant notices and spirit of the higher education administrative department. 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 of "everyone stresses safety and everyone supervises safety". Strictly implement the various food hygiene systems formulated by the school and strive to achieve daily management. 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. Do a good job of daily food sample retention and tableware disinfection, and make detailed records. Strengthen the storage management of raw materials and semi-finished products, and require standardized storage and safe and hygienic operation.

3. Strengthen the management of canteen employees in our school and do a good job in health knowledge training.

The general affairs office of the school regularly calls canteen staff to learn safety and hygiene knowledge, and requires staff to standardize operations and master the basic requirements of food hygiene and safety. 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.

4, squeeze out funds to improve the canteen production equipment, strengthen the investment in the student canteen. In 20xx, the school raised 654.38 million yuan to build a new life service sub-center, which greatly improved the dining environment of students. In 20xx, our school completed the project of "Bright Kitchen and Bright Stove" through bidding and purchasing. In 20xx, our school replaced the smoke exhaust equipment in the life service center with an investment of 10 million yuan through bidding.

Third, the main problems

1, the proportion of "students" and "particularly tasty". Although the overall window proportion of "special flavor" in the student canteen of our school meets the requirements of the document below 33%, it is also found in the self-examination process that the window proportion of 1 student canteen "special flavor" exceeds 33%;

2, fire prevention and fire safety attention is not enough. Individual restaurants use and store liquefied petroleum gas tanks;

3. The school is short of funds, and some equipment has been used for a long time, which is in urgent need of maintenance or replacement.

IV. Rectification measures and progress

1. For the problem that the proportion of "special flavor" windows in 1 student canteen exceeds the standard, the school has asked the business unit to make rectification within a time limit, and some "special flavor" windows must be adjusted before the start of next semester;

2. Ask the student canteen business unit to thoroughly investigate the fire control facilities. For expired fire extinguishers, the school will replace them uniformly. Liquefied petroleum gas tanks are strictly prohibited in all restaurants.

3. Continue to actively raise funds and do a good job in equipment maintenance.

Self-inspection report on the safety of student canteen 2 Our school is located in Xinglongtai Town, Shenbei New District. In order to strengthen the management of school canteens and improve the awareness of safety and hygiene, the school has long put safety and hygiene work in the first place, paying attention to peacetime and details. According to the requirements of Shenyang's special action plan for school food safety in 20xx, the food safety supervision team of our school carried out a comprehensive and serious self-examination on the hygiene work of school canteens. The self-examination and self-correction are now reported as follows:

1, canteen hardware equipment is relatively complete;

2. The raw and cooked processes are reasonable;

3. Overall environmental sanitation and cleanliness;

4. The identification of each department is clear;

5. The employee's health certificate is complete;

6. Anti-mosquito, anti-mouse and anti-fly equipment.

7. the purchase channel is legal, and it is better to have a certificate and a ticket.

8. The canteen management file is good.

Insufficient:

1, food-grade sanitary bags should be used for plastic bags containing raw materials;

2, the disinfection process is not scientific enough, so that tableware can not be completely disinfected;

3. The sample container is unqualified, the temperature of the freezer is too low, and the quantity is insufficient;

4. The distinction between raw and cooked food containers is not obvious;

5. Insufficient food shelves;

In view of the above shortcomings, we will make a thorough rectification before next Friday to ensure the safety of teachers and students.

In order to conscientiously implement the spirit of wujiang town Central School's food safety implementation plan, put school food safety work on the agenda, earnestly implement school food safety work, strengthen the supervision of school canteens, ensure the safety of all school teachers' dining and avoid food safety accidents, our school has formulated the following food safety implementation plan.

First, establish the organizational structure.

School canteen food safety supervision leading group

Team leader: Li Peijun

Member: Guo Fuxiang

Peng Zhou

Xiaoxia Zhao

School food safety management leading group

Team leader: Dai

Team member: Li Xingguang.

Cheng Fulin

the Chen Dynasty

Two, the establishment of school canteen health management system

(a), the school engaged in food production and marketing personnel health examination system

1, food business operators must go to the district disease prevention and control department for health examination before taking up their posts. Only those who pass the examination and obtain a health certificate can take up their posts, and wear or carry a health certificate with them at work.

2. The person responsible for implementing this system organizes the food business operators of this unit to enter the health examination every year, and grasps the results, and reports the rectification report "Canteen Hygiene Self-inspection Report".

3, responsible for the implementation of this system personnel should regularly check the employee's certificate. If the relevant departments check and find that the undocumented personnel are employed, in addition to the undocumented personnel, the responsibility of the person responsible for the implementation of the system should also be investigated.

(2), the school canteen hygiene inspection system

1, establish and improve the canteen cleaning system, and adhere to the environmental sanitation cleaning system;

2, the competent leadership regular inspection (two to three times a week);

3. The person in charge of the canteen (school logistics department) conducts self-inspection;

4, health leading group members spot check (irregular);

5, according to the strict requirements of the standard, leaving no dead ends;

6. Find the problem and solve it immediately.

(3), the school canteen hygiene management system

1. Establish and improve the sanitation and cleaning system for teachers' canteens, adhere to the cleaning system and conduct regular inspections;

2. The canteen should be equipped with fly-proof, rat-proof and dust-proof facilities to eliminate the "four pests";

3. Keep the dining room floor clean (no water, no oil, no dust and no garbage);

4. Restaurant service personnel should always keep their appearance clean and tidy, wash their hair, bathe and cut their nails frequently, and do not smoke during working hours;

5. Restaurant service personnel must take off their work clothes and caps before going out to handle affairs, and wash their hands with tap water after coming back;

6, restaurant service personnel must wear a valid health certificate.

(4), school poisoning prevention measures

1, strengthen the management of doormen and strictly implement the school entrance registration system;

2. Strictly control the safety of procurement, storage, processing and supply;

3, cooking materials, the specialist is responsible for, others are not allowed to enter without permission.

4. No one can enter the kitchen except the staff of the unit, and the staff should lock the door when they leave;

5. Conduct regular training on food safety knowledge for faculty and staff to enhance their awareness of preventing poisoning;

6, each link by the specialist is responsible for, the school health management leading group regularly check the implementation of measures to prevent poisoning, found hidden dangers should be corrected in time, safety accidents should be investigated for the responsibility of specific managers and supervisors.

(5) Staff health knowledge training system

1, the health management personnel in the school canteen should always participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and be able to educate and train the food employees in their own units on health knowledge;

2, health management personnel should regularly organize employees of this unit to carry out food hygiene knowledge training, so that they can master food hygiene knowledge, operate as required, and develop good personal hygiene habits;

(6), tableware, tableware cleaning and disinfection system

1. After use, the tableware must be cleaned of food residues and oil stains in the designated tableware washing tank, and the tableware should be placed in another tableware washing tank and washed with detergent;

2. After confirming that the tableware has been cleaned, put the tableware on the tableware storage rack for disinfection;

3. Disinfect tableware to be disinfected in tableware disinfection facilities;

4. Put the disinfected tableware into the tableware cleaning cabinet for later use;

5. The tableware used in the kitchen and the tableware used by the guests must be disinfected in the tableware washing cabinet, otherwise they shall not be used;

6. Food containers and utensils used in the kitchen must be cleaned in the designated container rinsing tank, and then put into the designated sterilizer for disinfection (or wiped with 75% alcohol for disinfection);

(7), cooking processing management system

1, personnel entering the cooking room must carry health certificates and health knowledge training certificates;

2. Personnel entering the cooking room must wear work clothes and working caps;

3. All containers and utensils used must be cleaned and disinfected.

4. Check whether there are sensory abnormalities before food processing;

5. The food entering the cooking room must be washed, and the container for food must be placed on the designated desk, not on the ground;

6, fried food cooking oil shall not be used more than twice;

7, each post staff must clean the ground, desk at any time;

8, waste should be placed in the dirt bucket, and the dirt bucket cover;

9, no fly screen window shall not be opened;

10, personal belongings shall not be brought into the cooking room;

1 1. The person in charge shall regularly check the operation of personnel in each position.

Third, increase food safety publicity.

Use blackboard newspaper, class meeting and other forms to publicize food hygiene knowledge to students, improve students' food safety awareness and increase their safety prevention ability. Create an atmosphere of popularizing food safety knowledge and prevent food poisoning incidents to the maximum extent.

Fourth, the school food safety emergency plan

In order to deal with and control food poisoning accidents in time and ensure the health of students in our school, the school food poisoning plan is formulated.

When * * * diners have nausea, vomiting, abdominal pain, diarrhea and other symptoms at the same time within a period of time after eating, they should be suspected of taking poison. At this point, the first discoverer should immediately report to the leader of the school food poisoning leading group. After receiving the report, the leaders should immediately report to the District Education Bureau and the food and drug supervision department, and inform the members of the leading group to be on duty, and the emergency plan for safety accidents should be started immediately.

Self-inspection report on the safety of student canteen III. Regarding the notice of the State Education Bureau forwarding the Emergency Notice of the Provincial Education Department on Notifying the teachers and students of Lehua Primary School in Shitun Town, Wangmo County to do a good job in school food safety, the relevant personnel of our school conducted a self-examination on all aspects of the school canteen. Through self-examination, we believe that school canteens can be made according to the requirements of canteens at all levels and can do their best under objective conditions.

First, the basic situation of the canteen

Our school has two canteens, including processing room, cooking room, catering room, storage room and student canteen, which can accommodate 1000 people to eat at the same time.

Second, the self-examination situation

1, the school is well organized. At the beginning of the semester, a food hygiene leading group was set up with President Yang as the leader and Vice President Li as the deputy leader, and a work plan was formulated to supervise the school canteen.

2, improve the system, the responsibility to people. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management, and the health teacher is responsible for the supervision and management. At the same time, a series of rules and regulations have been established, such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement voucher system, food acceptance system, food storage hygiene system, rough machining room hygiene system, cooking room hygiene system, employee physical examination training system and so on.

3. Do a good job in source management. In order to ensure the food safety of teachers and students, control food procurement and prevent food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, earnestly carried out evidence collection, and resolutely refused to buy food and vegetables from unlicensed vendors.

4. Check and accept the good food and vegetables. Warehouse inspectors are conscientious and responsible. Every time they buy food, vegetables and condiments, they should carefully check and accept them, strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food are not put into storage.

5. Good food hygiene. While ensuring the quality of food and vegetables, we should conscientiously do a good job in food hygiene such as disinfection and cleaning to ensure that teachers and students eat "safe dishes". Washing vegetables is carried out according to the process. From washing vegetables to cooking, the responsibility lies with people. No cold food is served.

6, put an end to non-staff into the kitchen, to ensure the occurrence of risk factors.

7. Observe the sample retention system. The sample size of each variety shall not be less than 100g, and it shall be kept in cold storage for 48 hours.

8, employees show certificates, standardized operation. Dining room staff regularly participate in the health and epidemic prevention department's physical examination and food hygiene knowledge training, wear work clothes and work caps according to regulations, and pay attention to personal hygiene and environmental hygiene without leaving long hair, cutting nails or wearing ornaments.

9. The supporting facilities are relatively complete. Doors and windows have fly and dust prevention facilities; There are four special washbasins for washing vegetables, washing dishes and washing hands; There is a special tableware disinfection bucket; Semi-finished products and finished products have special tools and containers, which are clearly marked and can be used separately; Food processing areas have special waste containers with lids; The food warehouse is equipped with rat-proof boards and food storage racks, which are classified and stored to ensure good ventilation.

10, turn off "Disinfection". All tableware and utensils are sterilized by high-temperature steam.

Student canteen safety self-inspection report 4 After receiving the Notice of xx County Education and Sports Bureau on Carrying out Food Hygiene and Safety Work in Campus Canteen, our school leaders attached great importance to it. In order to further strengthen the food safety work in our school and improve the management level of food hygiene and safety, a leadership meeting was held immediately. According to the relevant requirements of the Notice on Strengthening Food Hygiene and Safety in Campus Canteen to Prevent Food Poisoning, the Municipal Food and Drug Administration and the Municipal Education Bureau immediately carried out the self-inspection of food hygiene and safety in campus and made a careful inspection. The following is the investigation of our school:

First, strengthen organizational leadership and attach importance to food hygiene and safety.

Our school has always attached great importance to campus food safety and incorporated it into campus safety work. The General Affairs Department took the lead in setting up the canteen management organization: Han Xiaohui as the team leader, Liu Congqi and Li Weidong as the deputy team leaders, and Zhang Junmin, Liu Jianshe and Zhang Jianfeng as members, who were responsible for the division of labor and implemented at different levels. Conscientiously fulfill the responsibility of food hygiene and safety management, and establish a campus food safety responsibility system and accountability system.

2. A set of sound rules and regulations has been established in accordance with the requirements of Hygienic Standard for Catering Industry and Collective Dining Distribution Units.

Such as: canteen management system, food hygiene system, canteen safety system, canteen access system, canteen sample retention system, food safety responsibility system, food hygiene supervision quantitative classification management system, accountability system, disinfection system, emergency plan for public health emergencies and so on. Our school also regularly invites inspectors from the county epidemic prevention station to go deep into the campus for inspection. Zhang Junmin, the headmaster, was identified as the reporter of public health emergencies.

Three, the organization of canteen employees to seriously study the "health norms" of catering industry and mass dining distribution units, strengthen the management of canteens.

Our school conscientiously implements the "Campus Hygiene Regulations" and the "Food Hygiene Law". According to the requirements of relevant departments, the canteen management system is complete and the health and safety of campus canteens are scientifically managed. The canteen has special managers who are responsible for the daily management of the canteen. Formulate canteen hygiene and safety management system, and strictly implement the system of holding certificates. The canteen staff can hold relevant certificates, and the leaders in charge of the campus can also check the work of the canteen staff at any time to understand the internal situation of the canteen. The campus implements strict food procurement procedures, and the canteen implements fixed-point procurement of grain, oil, meat, eggs, vegetables and other items to ensure food safety. Further strengthen the education and training of employees' awareness of safety, hygiene, quality and service, establish a good image, and bring better services to teachers, students and employees of the whole school. And in strict accordance with the norms, the canteen staff are trained before work, and each employee has a hygienist, so that they can work with certificates and standardize their work.

Four, strengthen the inspection and supervision of key parts, and effectively protect the food hygiene and safety of teachers and students.

The campus conducts routine inspections on three meals a day, mainly including fixed-point procurement and evidence collection, food sample retention, separation of raw and cooked food, cleaning and disinfection of utensils and tableware, etc. The leaders on duty also go to the canteen for inspection and supervision every day, and make inspection records to ensure that the food is not polluted. And adjust the unreasonable kitchen interior layout in time. One is a steaming room, one is a vegetable processing room, and the third is a cooking room. Strengthen the environmental sanitation of the canteen, organize student cadres to inspect and evaluate the canteen, and publish the inspection results throughout the school.

Five, strengthen publicity and education, the whole school teachers and students to participate in food hygiene and safety supervision.

In order to effectively carry out food safety education for teachers and students in the whole school and ensure the effectiveness of food safety education. Through strong publicity and education, the campus teachers and students have a deeper understanding of the importance of food safety, and also learned some basic food safety common sense.

Six, four levels, 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 by high-temperature steam.

(3), the "personal hygiene". Employees who feel uncomfortable are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts. When entering the canteen, the employees must be "three whites".

(4), put an end to non-working personnel into the kitchen, to ensure no poisoning phenomenon.

Seven, the implementation of quantitative classification management system, adhere to the standardized management of campus canteens according to quantitative classification management standards.

The reception, storage and management of food distribution on campus shall be the specific responsibility of the campus general affairs director. The General Affairs Department signs a contract with the supplier to specify the delivery time and quantity, strictly inspect the food, and prevent contaminated, spoiled and expired food from flowing into the campus. Ensure that food is delivered to the campus on time, with good quality and quantity, and the general affairs department arranges special personnel to register and deliver the food. The general affairs department should set up a special storage room and equip it with a freezer to ensure that the food is clean and hygienic, free from pollution and deterioration. The storage room should keep samples of each batch of food delivered, and the sample retention time should not be less than 3 days for future investigation. The stoves used by students must be carefully processed to ensure hygiene and nutrition. The person in charge of egg and milk should check the food stored in the storage room every day and destroy it in time if it is found that the expired food is moldy. The person in charge of egg and milk must record the food processing status of the day and the storage and processing status of the remaining egg and milk. The General Affairs Office standardizes the procedures for distributing food. At a fixed time every day, the egg milk administrator distributes the egg milk to the student stove, and the student stove processes the egg milk before the students receive it, and packages the egg milk. After the life committee of each class counts it correctly, it shall be signed and collected uniformly. Each class distributes eggs and milk to students under the organization of the head teacher, and students must sign their names. Every week, each class teacher should sign the registration form for students to receive eggs and milk for one week and submit it to the General Affairs Office. The egg and milk supervisor must collect the monthly egg and milk distribution registration ledger into a book and file it for inspection and audit. The Political and Educational Affairs Office cooperated with the class teacher to publicize and educate the students on food hygiene knowledge, and handled and prevented food poisoning incidents according to the emergency plan for students to eat eggs and milk in County No.3 Middle School.

Eight, the existing problems:

(1). Due to financial reasons, the standard of supporting facilities for campus canteens is not high.

(2) The employees in the campus canteen are all temporary workers, with low wages and insufficient peace of mind.

Nine, rectification measures:

In order to effectively control the occurrence of food poisoning incidents on campus, 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 on campus. We focus on the following aspects to solve:

(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. Campus clinics 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 to prevent food from flowing into the campus 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 to prevent white pollution and food-borne diseases.

(4) Through health education, the campus 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), the use of campus radio, blackboard newspaper, lectures, to carry out health and food safety knowledge propaganda, advocate students to develop good health habits. Educate students not to eat at unlicensed stalls or buy non-staple food, drinks and other commodities.

In short, campus safety is no small matter. We should make persistent efforts to achieve the above points, make persistent efforts in food safety, do a better job in canteen hygiene, and put an end to food poisoning accidents in our school.

Self-inspection report on the safety of student canteen. In a highly responsible attitude towards students, parents and the society, the campus conducted a detailed inspection on the food safety of the campus canteen in strict accordance with the requirements of the County Education and Sports Bureau. Now the canteen food safety self-inspection report is as follows:

First, set up a leading body to strengthen the sense of responsibility.

In order to strengthen students' dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The campus has been established, and the division of labor is responsible for it. The leading group will regularly and irregularly inspect the food hygiene and safety of the campus canteen, and make timely rectification when problems are found.

Leading group for food hygiene and safety:

Team leader:

Deputy team leader:

Members:

Second, the status quo of self-taught examination

Dining in the campus canteen: More than 900 students live on campus. Based on the principle of thrift and benefiting students, the campus does a good job in canteen sales management, takes food safety as the top priority of campus work, and has formulated and improved canteen hygiene system, food acceptance system and safety management system.

A suggestion box is set up in the campus. The General Affairs Department regularly collects opinions and suggestions from teachers and students on food, hygiene and service attitudes, and regularly organizes student representatives to evaluate and inspect the quality and quantity of food.

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 potential is weak. They are relatively poor in observing campus rules and regulations and continuing the environmental sanitation of restaurants.

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. Use regular morning meetings, class meetings, school meetings, campus broadcasts and blackboard newspapers to educate students on food hygiene. 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.

According to the inspection standards, we found that despite our considerable efforts, there are still some shortcomings in our work. In the future, the campus will take this inspection as an opportunity to further strengthen supervision and continuous improvement, so that the food safety work in the campus canteen and even the overall work of the campus will reach a new level.

Self-inspection report on student canteen safety 6 In order to conscientiously implement the spirit of the School Food Safety Implementation Plan, put the school food safety work on the agenda, earnestly implement the school food safety work, strengthen the supervision of the school canteen, ensure the safety of all teachers and avoid food safety accidents, the self-inspection of the canteen is as follows.

First, establish the organizational structure.

School canteen food management Committee

Team leader:

Members:

Second, the establishment of canteen supervision and management team.

Third, the completed work

1, the school conducted a canteen-related knowledge training for employees.

2. Personal hygiene of employees: wash hands frequently and cut nails; Take a bath and have a haircut frequently; Wash clothes frequently; Change your work clothes frequently.

During this period, fly-proof curtains and screens were installed.

4. In terms of shopping, it is necessary to purchase at a fixed point, with a quarantine certificate for meat purchase, an inspection report for grain and oil purchase, and fresh vegetables.

5. When processing food, raw and cooked food should be separated; The finished product is isolated from the semi-finished product; Food is separated from miscellaneous products and medicines; Food should be isolated from natural ice, tableware should be disinfected by one wash, two brushes, three washes and four washes, and disinfection records should be kept.

6. Regularly and quantitatively sample the food supplied to students every day, and make a record of sampling registration.

7. The environmental sanitation shall be managed by a special person, and the sewage pipeline shall be treated to form a sealed pipeline to prevent rats from entering through the pipeline.

;