report on rectification of poor hygiene in the canteen 1

21xx On March 24th, Maitreya Food and Drug Administration came to our school to inspect the routine work of the canteen, and inspected the food safety management system, the procurement process of food raw materials, food sample retention and inventory respectively. During the inspection, our school's food safety management system and emergency plan for food safety accidents basically meet the requirements, and the food samples are also very standardized. However, the work of obtaining certificates and tickets for the procurement of food raw materials is still lacking, and the food raw materials in the warehouse are classified and stored on shelves and kept ventilated. Therefore, the Food and Drug Administration of Mile City immediately announced the test results to the working group of our school canteen and asked our school canteen to carry out rectification.

our school has conducted self-examination and rectification for the cases of unqualified canteen purchase license, ticket and inventory.

(1) The situation of self-inspection is as follows:

1. When purchasing food raw materials, some food raw materials that they think don't need to ask for certificates or tickets don't ask for certificates or tickets.

2. The warehouse is located near the canteen, and ventilation is not considered.

(II) The rectification situation is as follows:

The school leaders and relevant staff studied carefully the rectification notice issued by the Food and Drug Administration, and held a canteen work meeting to find out the problems, sum up experiences and lessons, arrange the rectification plan, strictly assign responsibilities to people, and ensure food safety and hygiene by handling all the food operations (food procurement, food storage, food operation and food safety, etc.). In response to this incident, the canteen of our school has made the following rectification for food procurement, food storage and routine work:

1. Food procurement:

(1) The food entering the canteen of our school must be known from the source, and one thing has one certificate.

(2) For agricultural products without certificates, be sure to ask the source, remember the time of purchase and who the seller is.

(3) No articles without a certificate, ticket or registration are allowed to enter the school canteen.

2. Food storage:

(1) Food raw materials purchased in school canteens must be classified and stored on shelves off the ground.

(2) The warehouse shall be arranged in a place with good ventilation and air permeability.

(3) The warehouse should be disinfected at any time, and check whether there is any spoiled food at any time. Once found, it should be treated as waste immediately.

3. Routine work:

(1) Constantly improve the food safety management system.

(2) Keep food procurement, food storage and food operation well. The responsibility lies with people. When problems are found, they should be investigated to the end.

(3) Pay special attention to the environmental sanitation of the canteen and keep it clean and tidy at any time.

(4) Strictly abide by the operation specifications when operating cooked food. Report on rectification of poor hygiene in canteen 2

On xx, 21xx, the Health Supervision Office came to our school to conduct sampling inspection of tableware, and tested two cooked food pots on the first floor canteen, three food spoons on the second floor canteen and two square pots on the third floor halal canteen respectively. The test results showed that two cooked food pots on the first floor canteen were qualified, three food spoons on the second floor canteen and two square pots on the third floor halal canteen were unqualified, and the Health Supervision Office came to our school to report the test results and asked our canteen to carry out rectification.

our school conducted self-examination and rectification for the unqualified tableware sampling inspection.

(1) The self-inspection is as follows:

1. Dining room on the first floor: the disinfection work is well carried out and the self-inspection is qualified.

2. canteen on the second floor: the disinfection work is carried out seriously, and all kinds of tableware are disinfected strictly according to the requirements.

3. canteen on the third floor: the disinfection work was carried out normally. After checking with the staff, it was found that the square pots of cooked food in the canteen on the third floor were idle, and all the cooked food were filled with large round pots. When sampling, the canteen staff did not explain the situation to the staff of the supervision office in time, which led to the unqualified square pots.

(2) The rectification situation is as follows:

The school leaders and relevant staff studied the rectification notice issued by the health supervision office seriously, and held a canteen work meeting to investigate the problems, sum up experiences and lessons, arrange the rectification plan, strictly assign the responsibility to people, and properly handle all the food operations (food procurement, food storage, food operation, tableware disinfection, food safety, etc.) to ensure food safety and hygiene. In response to this incident, the canteens made the following rectification for the disinfection clearance:

1. The canteen on the first floor:

(1) Continue to pay special attention to the disinfection clearance, and the responsibility lies with people to ensure that all tableware such as cooked food pots, soup pots, spoons, dinner plates and chopsticks are disinfected, so as to ensure no omissions and ensure the disinfection quality;

(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;

(3) Disinfect tableware in time and keep it properly after disinfection;

(4) Strictly abide by the operation specifications when cooking.

2. Dining room on the second floor:

(1) Clean and disinfect in time every day, and the responsibility lies with people, so as to ensure that all kinds of tableware are disinfected, so as to ensure no omissions and disinfection quality;

(2) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;

(3) Disinfect tableware in time and keep it properly after disinfection;

(4) Strictly abide by the operation specifications when operating cooked food.

3. Canteen on the third floor:

(1) Move the idle cooked food basin into the warehouse in time to ensure that there are no sundries in the cooked food room;

(2) Continue to pay special attention to the disinfection, and the responsibility lies with people, and ensure that all tableware such as cooked food pots, soup pots, spoons, dinner plates and chopsticks are disinfected, so as to ensure no omissions and ensure the disinfection quality;

(3) The storage cabinets in the cooked food room and disinfection room shall be clean, sanitary and free of sundries;

(4) Disinfect tableware in time and keep it properly after disinfection;

(5) Strictly observe the operation specifications when operating cooked food. 3

The Health Bureau conducted an all-round inspection of the canteen in our park on October 6th, 21XX, and put forward corresponding rectification regulations in view of the present situation of our park. At the same time, under the guidance of the inspectors, the people in charge of our park were deeply aware of their own shortcomings and the great harm of their responsibilities, and made clear the contents of their work. For the health of children and workers, our park has now formulated a rectification plan based on the actual situation.

First, a meeting of leaders, supervisors, cooks and purchasers was held

to report the inspection results, and made a profound self-inspection, once again defined the responsibilities of each post, emphasized the scope of work and the responsibilities to be performed, required the contents to be rectified to be implemented as soon as possible, and specified the implementation process after specific implementation. All staff members should follow the specified requirements to form routine work.

second, each post will immediately rectify, implement and report to the director according to their respective work contents, and then the director will immediately implement the specific implementation and assessment rules for future work and uniformly implement them.

1. When the food hygiene license expires, we will go to the Health Bureau immediately, and the director will supervise it.

2. The samples of kindergarten meals should be kept for 48 hours, and the amount should not be less than 111 grams. According to each meal, the date, time and name of the meal should be marked on the sample storage container, and the food should be sealed with plastic wrap to ensure the original state of the food.

3. In the vegetable storage place in the rough machining room, partition boards should be made off the ground and on the wall to ensure that the vegetables do not touch the ground or lean against the wall, and the vegetables should be stored in an orderly manner. The partition boards should be aired every Friday, and the rough machining room should be ventilated daily to prevent the vegetables from deteriorating.

4. All purchased foods should be posted on the ledger after inspection. It is required to fill in the contents of the superior form item by item, and copy the purchased invoices and post them on the corresponding ledger page number to further improve the ledger.

Food safety is the most important safety work of educational institutions. Our park will make great efforts to improve the supervision of higher authorities and its own work reflection and implementation, so as to make the canteen work standardized, rational and safe. Report on rectification of poor hygiene in canteens 4

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

First, determine the leading institutions and strengthen the clear responsibilities

In view of the emergence of canteens. 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 ensure that the requirements are clear and the 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.

leading group for health and safety work in canteen:

leader:

deputy leader:

person in charge of canteen:

2. existing problems:

1. The layout of "raw in and cooked out" in the processing flow of canteen is not standardized.

2. The food sample container is not marked.

III. Rectification measures

1. The director contacted the engineering team to redecorate the canteen after the holiday on July 5, and made a reasonable layout of the processing flow of the canteen as required, which was completed on July 31.

2. The food sample container has been labeled.

In a word, canteen management is an important part of kindergarten logistics, and canteen hygiene and safety work is a top priority related to the health of children and teachers. Arranging children's and teachers' lives and making them feel at ease and satisfied is also an important guarantee for preschool education and teaching. Therefore, in the future, our park will always put canteen management in an important position. On the basis of more detailed systems and clearer responsibilities, we will further improve and perfect various systems according to the standards, so that the management of canteens in our park can reach a new level. Report on rectification of poor hygiene in canteens 5

With a highly responsible attitude towards students, parents and society, the school conducted a detailed inspection of food safety in canteens 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 self-inspection of food safety in canteens is reported as follows:

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

In order to strengthen the safety of students' collective dining and food hygiene, 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 inspect the food hygiene and safety of the school canteen in a regular and irregular way, and make timely rectification when problems are found.

group leader:

deputy head:

members:

ii. self-examination

there are more than 511 students and more than 21 faculty members dining in the school cafeteria. 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) Hygiene system:

A. Food hygiene:

1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles should be purchased, and corrupt, spoiled and expired foods and foods that do not meet hygiene standards should not be purchased and sold.

2. The fly-proof, rat-proof, dust-proof and anti-corrosion facilities for food should be used normally.

3. Raw and cooked foods should be stored separately, and knives and chopping boards for cutting raw and cooked foods should be used separately.

4. Before processing, the vegetables must be washed and the food cooked to ensure the hygiene and safety of the food.

5. Wash the tableware containing food and disinfect it regularly. You must use food clips when selling cooked food, and you are not allowed to eat 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 hats at work, wash hands frequently, cut nails frequently, take a bath and have a haircut frequently, wash frequently and change work clothes and hats frequently.

C. Environmental sanitation:

1. The indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the contract scope, and kept clean and hygienic. The floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs, outdoor dirt, ditches are smooth, odorless and sanitary corners.

2. Cookware, pool, cooking utensils, countertops, chopping boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

3. The sinks, ditches and leftover food pools (barrels) around the canteen should be cleaned and cleaned frequently.

4. Clean the dining tables and chairs after use. Tableware and containers for cooked food should be washed and disinfected.

5. The storage of food and raw materials should meet the requirements of hygiene, safety and neatness.

6. if it is found that purchasing and selling sick, dead and spoiled meat (including mother pork) rice noodles and other foods have caused harm to human health, the purser shall be mainly responsible.

7. The purchased food should meet the food hygiene standards, and the valid license and invoice of the food must be provided for bulk food.

8. The purser should strengthen the investigation and understanding of market conditions, 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 eat delicious meals.

9, the leftovers, in strict accordance with the requirements for processing.

(2) Dining system

1. Eat meals on time in strict accordance with the dining time stipulated by the school, and do not advance or postpone the meal time without special circumstances.

2. 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. Any food purchased into the canteen must be accepted before use. Check the quality. Mainly depends on whether the quality of food is intact, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks, production dates, whether the shelf life has passed, and whether there is a product certificate, etc. Test quantity. If it can be weighed, it must be weighed, and whether it meets the quantity standard by piece.

2. After the acceptance, the inspector will sign the purchase invoice; if it is unqualified, it will be fed back to the purchaser in time. The purchaser must contact the supplier to return the goods, and it is forbidden for unqualified food to enter the canteen.

3. Unaccepted food is forbidden to enter the canteen. During the acceptance process, the inspectors must be strict and earnest.

4. The canteen staff should strive to improve their operation level according to the seasonal changes and local conditions, and strive to make dishes diversified and meals scientific. 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 in fire prevention, anti-theft and anti-virus, and lock doors and windows when no one is there. 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. School staff and students are not allowed to enter the canteen without the permission of the staff, not to mention.