? Recently, food safety issues have attracted everyone's attention. In order to make everyone aware of food safety, we started food safety self-inspection activities. The following is the "Complete Model Articles of Food Safety Self-inspection Report Template (6 selected articles)" which I carefully compiled for you, for reference only, and you are welcome to read it. A complete set of model essays on food safety self-inspection report template (6 selected articles) one
? County Food Safety Committee:
? According to the requirements of the provincial, municipal and county "rural food safety special rectification activity plan", the spirit of food safety conferences at provincial, municipal and county levels was implemented, and the self-examination and self-correction activities were seriously carried out in combination with the actual situation of our unit. Now the report on the development of this work is as follows:
? First, attach great importance to and implement responsibilities
? After the special meeting at the county level on March 21th, the bureau leaders attached great importance to it and immediately organized a meeting of relevant personnel, requiring all staff to fully realize the importance and necessity of rural food safety. Enhance the awareness of the overall situation and responsibility, take this activity as the top priority, and pay close attention to it. At the meeting, the work tasks were clearly defined, and the responsibilities were implemented to people. The situation and weak links of salt safety work in our county were carefully analyzed, and detailed arrangements were made for the specific work, which made full preparations for ensuring the smooth development of some activities.
? Second, establish key points and intensify self-examination and market inspection
? 1. From March 23rd, the quality inspection and salt administration staff led by the director and the leaders in charge of salt administration conducted sampling tests on the quality of salt products in the unit warehouse, and no unsafe factors were found. On March 24th, we led the staff to inspect the franchise outlets in various towns and villages, gave reasonable guidance to the storerooms, salt storage and salt display in the stores, and demanded that they should not be mixed with the items that are likely to cause changes in the quality of salt, so as to eliminate the hidden dangers of salt safety. * * * inspected 35 franchise stores and found no hidden dangers.
? 2. From March 26th to March 27th, we inspected the factories and mines that used industrial salt in China, such as Datang Power Plant, Tingnan Coal Mine, Hujiahe Coal Mine, Tongda Juice Factory and Gaojiapo Coal Mine, and made clear the purpose, requiring the staff to strictly manage industrial salt and resolutely not to provide industrial salt to others to eat or pickle. At the same time, strict and detailed inspections are carried out on employees, canteens and migrant workers' canteens in these units to guide the staff to store and use qualified salt properly.
? 3. From March 28th to April 2nd, led by the main leaders, we went deep into the remote mountainous rural areas of our county to inspect small shops and Sashido, and * * * inspected more than 181 shops and stalls of all kinds, without any problems. At the same time, we also conducted spot checks on the edible salt in people's homes, * * * randomly checked 328 households, and found no unqualified salt, and inspected the edible salt in food processing workshops around the county, and * * * inspected 9 households, all of which were qualified salt.
? Third, strengthen the quality inspection of salt to ensure reasonable inventory < P >? We randomly check the quality of all kinds of salt products and newly imported salt products in the warehouse at any time, and resolutely prevent unqualified salt products from entering the warehouse and edible salt with quality problems from entering the market, so as to ensure the safety of edible salt for the masses, safeguard the health of the people and prevent all salt safety accidents. Members of the rural food safety team must stick to their posts and take their responsibilities, report the signs of unsafe accidents step by step in time and deal with them in time. The bureau will seriously deal with those responsible for problems in this work. Sample essays on food safety self-inspection report template (6 selected articles) Part II < P >? Our school can conscientiously implement the Food Hygiene Law of the People's Republic of China, the Regulations on School Hygiene, and other laws and regulations, and take the Administrative Measures for Food Safety of the Nutrition Improvement Plan for Rural Compulsory Education Students in Gansu Province and the Notice of Jingyuan County on Strengthening the Food Safety Management of the Nutrition Improvement Plan for Rural Compulsory Education Students as a guide to prevent and eliminate the occurrence of sudden food hygiene and safety incidents such as food poisoning for school students. To ensure the students' health and life safety, the school always takes the school food hygiene and safety as the focus of its work in its daily work, and has made unremitting efforts and sounded the alarm bell. Recently, it has carried out self-examination on the shops around our school, drinking water, students' own food and nutritious dining rooms, thus ensuring the solid and effective development of our school food hygiene and safety work. The details are summarized as follows:
? I. a leading group for food safety work was established
? Team leader: Chang Juquan
? Deputy leader: Wan Xueyan and Ding Xiuyun
? Member: Huang Jinqiang, Wang Yuxia, Zhang Aimin, Jin Yurong, Zhang Jianli, Huang Xiaoping, Ellen, Huang Xiaoxian and Wei Ruili
? Second, the basic situation
? The whole school has 9 classes with 271 students. The school has a special nutrition dining room.
? Iii. work measures
? Under the correct guidance of the higher authorities, with the strong support of relevant departments and the concerted efforts of the school, the food hygiene and safety work in our school is progressing smoothly, and the food safety accidents in our school have been effectively curbed. Up to now, there is no school food hygiene and safety accident in the whole school. Our methods mainly include:
? 1, school food hygiene and safety management organization. The school has set up a "leading group for food safety management", which implements the target responsibility system, is in charge of the vice president's specific work, and is coordinated by relevant personnel, and has formulated relevant systems and responsibilities.
? 2. Strengthen food hygiene and safety education in schools. The school includes health education and food hygiene and safety education in its daily teaching content, and strengthens students' food hygiene and safety knowledge education through speeches by Mandarin, safety education conferences, food safety class meetings and other forms to enhance students' awareness of food hygiene and safety and self-protection, and gradually cultivate students to develop good personal food hygiene habits.
? 3. Strengthen the management of nutritious meals. In strict accordance with the arrangement of the superior, the school attaches great importance to the management of nutritious meals in the school, implements the fixed-point responsibility system for managers and class teachers, and follows the meal system on time for early reading teachers to do a good job in the daily distribution and safe consumption of nutritious meals.
? Iv. the direction of future efforts
? Effectively strengthen the school food hygiene and safety work, put an end to the occurrence of school food hygiene and safety incidents, and ensure the health and life safety of the majority of students. In the future work, we intend to:
? 1, further increase the propaganda of food hygiene and safety knowledge, improve the school's sense of responsibility for food hygiene and safety and the students' food hygiene knowledge and self-protection ability.
? 2. Increase the times of daily inspection and supervision of food hygiene and safety in schools, timely investigate the hidden dangers of food hygiene and safety, firmly establish the awareness of "safety first", serve teachers and students, ensure well-being, strive to create a safe and good food hygiene environment in schools, and constantly build a satisfactory and harmonious campus for the people.
? 3. Continue to actively cooperate with relevant departments to consolidate the achievements of food hygiene and safety in schools, create a good atmosphere of food hygiene and safety in schools, and make greater contributions to the construction of harmonious bilingualism.
? In short, school food safety work is an important part of safety work, and it is not sloppy at all. In the future work, our school will continuously improve food safety work methods and strengthen food safety management, and strive to ensure foolproof food safety work in our school. Work, by going up one flight of stairs. Sample essays on food safety self-inspection report template (6 selected articles) 3
? According to the spirit of the relevant documents of the county education bureau, in order to do a good job in school food hygiene, our school has carefully arranged and implemented it, and set up a leading group for self-inspection of canteen hygiene and safety, with President Li Guangwei as the team leader, Party branch secretary as the deputy team leader, vice president, general affairs director and class teachers as participants. It has conducted a thorough inspection of our canteen, remedied the problems found out in time, further improved the canteen hygiene and safety system, and achieved good results. Now the self-inspection of canteen hygiene and safety is reported as follows: < P First, set up a leading body and clarify responsibilities
? In order to strengthen the safety of students' collective dining and food hygiene, ensure the qualified food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Specially set up a leading group for collective dining and food hygiene and safety:
? Second, the self-examination time
? 21xx May 18 to April 21
? Iii. inspection
? The school canteen was thoroughly inspected, especially the food hygiene, personal hygiene of catering staff, drinking water hygiene, environmental sanitation, prevention and management of infectious diseases, and electricity safety in the canteen. After the investigation, timely rectification was carried out, detailed rectification measures were formulated, and various rules and regulations were further improved. The existing problems could be solved promptly and thoroughly, and the temporary difficulties were reported to the higher authorities in time, and effective measures were taken to eliminate hidden dangers. Through the development of self-inspection, the responsibilities of relevant personnel were further clarified, the understanding was improved, and the legal awareness and responsibility awareness of canteen managers and contractors were further enhanced.
? Iv. take measures:
? 1. Improve the sanitary facilities in the canteen. Further improved the sanitary facilities of the canteen. The cooking equipment has been updated and reformed, and the equipment and facilities of the canteen are basically sound, and the layout of each processing zone is reasonable and the environment is clean and tidy.
? 2. Further standardize internal management. First, improve the organization, conduct regular and irregular health inspections in the canteen, and urge the rectification in time when problems are found; The second is to standardize management. The management system of canteen has been further improved, and the overall work of canteen has been institutionalized and standardized. All management links such as personnel, transfer-in, equipment, procurement, storage, processing and sale have been refined and implemented.
? 3. The management of food procurement, storage and processing has been further strengthened. Food procurement is conducted in strict accordance with the requirements of the Food Safety Law, and all uniformly purchased foods (including rice, flour, meat, cooking oil, seasonings, etc.) are strictly inspected and checked, and certificates are obtained according to national regulations. The processing procedure is reasonable, raw and cooked meat and meat are separated, and the cleaning and disinfection system is strictly implemented.
? 4. Strengthen the management of canteen license. The canteen staff shall have a physical examination every year, receive health knowledge training, and work with certificates.
? V. rectification measures:
? 1, the canteen harmless disinfection on a regular basis;
? 2. Supervise the canteen operators to take a bath and change clothes frequently, and develop good hygiene habits.
? 3. Strengthen the safety supervision during students' meals every day;
? 4, often clean the operating room, restaurant sanitation, regular disinfection; Sample essays on food safety self-inspection report template (6 selected articles) 4
? According to the spirit of the document Dan Jiao Ban [21xx] No.127 issued by the Municipal Education Bureau, in order to do a good job in the food hygiene and safety of school canteens in our town, the central school made careful arrangements, thoroughly inspected the canteens in all schools in the town, rectified the problems found out in time, and further improved the health and safety system of canteens, which achieved good results. Now the self-inspection of food hygiene and safety in canteens is reported as follows. First, set up a leading body and clarify responsibilities
? In order to strengthen the management of students' collective dining and food hygiene safety, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The central school set up a canteen food hygiene and safety inspection team: leader: Dong Tianping, deputy head: Chen Yongyi, members: Lu Chun, Pan Yaozhong, Zhang Hui, Li Mingjun, Zhou Jun, Geng Zhuhua, Li Guangcheng and Chen Qifu
? Second, the inspection situation
? On October 1, 21xx, the school held a special meeting on the health and safety work of the canteen attended by the principal, made specific arrangements for the self-inspection work of the canteen, and set up a leading group on the health and safety work of the school canteen. Really achieve the leadership package, clear requirements, responsibilities, responsibility to people. On October 3, 2111, the principal of the central school took the lead, and the school leaders and canteen managers actively participated and cooperated to conduct a comprehensive inspection of the canteens and canteens in each school, especially the food hygiene, personal hygiene of catering personnel, drinking water hygiene, environmental sanitation, prevention and management of infectious diseases, and electricity safety in canteens. After the investigation, make timely rectification, formulate detailed rectification measures, further improve various rules and regulations, solve existing problems in time, report to higher authorities in time if there are temporary difficulties, and take effective measures to eliminate hidden dangers. The central school organized relevant personnel to review the rectification situation on October 7. The development of self-inspection has further clarified the responsibilities of relevant personnel, raised awareness, and further enhanced the legal awareness and responsibility awareness of canteen managers and canteen staff.
? Iii. take measures
? 1. Improve the sanitary facilities in the canteen. Schools invested funds and purchased a number of canteen facilities and equipment, further improving the sanitary facilities of canteens. 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.
? 2. Further standardize management. First, improve the organization. At the beginning of the semester, the central school set up a leading group for food hygiene management, and determined a staff member of the central school as a full-time administrator to be responsible for the supervision, management and inspection of the canteens of each school. The leading group for food hygiene management regularly and irregularly conducts hygiene inspection of the canteen, and promptly urges rectification when problems are found. The second is to standardize management. The management system of canteens has been further improved. Each school has formulated the Detailed Rules for the Management of School Canteen Services, and revised and improved the Management Measures for School Canteen Assessment, thus institutionalizing and standardizing the overall work of canteens. All management links such as personnel, transfer-in, equipment, procurement, storage, processing and sale have been refined and implemented.
? 3. The management of food procurement, storage and processing has been further strengthened. All schools purchase food strictly in accordance with the requirements of the Food Hygiene Law, and 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 vegetables and poultry purchased by various schools, we implement the method of signing contracts and supplying them at fixed points, and sign the 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 components are separated, and the cleaning and disinfection system is strictly implemented.
? 4. Strengthen the management of canteen license. All canteen staff in each school have a physical examination every year, and are trained in health knowledge every year, and everyone is required to apply for two certificates.
? 5, production site layout, functional zoning, production process flow in line with health requirements, health facilities. There are smoke and dust removal facilities in the cooking room, which is better. The functional partition is reasonable, and the rough treatment room, cooking room, catering room, cooked food room and decontamination room are set independently. The processing and preparation room for cooked food or directly imported food is provided with a pre-entry room. have