The cafeteria is a place to eat, safety issues can not be ignored, for the cafeteria there are safety hazards need to be rectified, the most rectification of the situation for a rectification report. How to write a rectification report of the cafeteria? In this paper, I organized for you to rectify the canteen report model, for reference only.

The canteen rectification report model a

March 24, 20**, Mile High City Food and Drug Administration to our school canteen routine work inspection, respectively, to check the food safety management system, food raw material procurement process, food sampling and inventory. In the inspection process, our school food safety management system and food safety emergency plan basically meets the requirements, food sampling is also very standardized, and food raw material procurement of the certificate, ticket work is still lacking, the library of food raw materials classified on the shelves to store and maintain ventilation and air is not done. In this regard, the Mile High City Food and Drug Administration immediately announced the test results to the school cafeteria working group and asked the school cafeteria to rectify the situation.

The school has carried out a self-examination and rectification of the unqualified situation of the cafeteria's purchase of certificates, tickets and inventory.

(a) Self-inspection is as follows:

1, in the purchase of food raw materials, some of the food raw materials that do not think they need to be certified and ticketed are not certified and ticketed.

2, the warehouse is located in close proximity to the cafeteria, did not take into account the ventilation and air permeability and other aspects.

(b) the rectification situation is as follows:

School leaders and relevant staff for the Food and Drug Administration's rectification of the notice, study carefully, and held a meeting of the cafeteria work, check the problem, sum up the experience and lessons learned, and layout of the rectification program, the strict responsibility of the person to the food operation of the various gates (food purchasing, food storage, food operations, food safety), to ensure that food safety, food safety, food safety, food safety, food safety, and so on. We will take strict responsibility to ensure food safety and hygiene at all levels of food operation (food procurement, food storage, food operation, food safety, etc.). In response to this incident, our school cafeteria for food procurement, food storage and routine work rectification as follows:

1, food procurement:

(1) into the school cafeteria food, we must do to know the root of the source, a thing a certificate.

(2) no certificate of agricultural products, must ask the source, remember to buy the time and seller who is who.

(3) No items are allowed in the school cafeteria without a license, ticket or registration.

2, food storage:

(1) The school cafeteria purchased food raw materials must be categorized off the shelf storage.

(2) The warehouse is arranged in a well-ventilated and breathable place.

(3) The warehouse should be sterilized at any time, and always check whether there is spoiled food, once found, immediately as waste disposal.

3, routine work:

(1) Continuously improve the food safety management system.

(2) Good food procurement, food storage, food operation. Responsibility to a person, found that the problem, an investigation to the end.

(3) Grasp the environmental health of the cafeteria, keep the cafeteria clean and tidy at all times.

(4) Cooked food operation in strict compliance with the operating norms.

xxxx Primary School

20xx year x month x

Cafeteria rectification report essay two

In x year x month x day health supervision department to my garden to carry out the work of the cafeteria inspection, so that my garden in a timely manner to find the management of the cafeteria management work in the shortcomings of the inspection out of the problem of us in a timely manner to remedy the problem, and to further improve the health and safety of the cafeteria system, and has achieved good results, now the cafeteria health safety system, the cafeteria health and safety system. Effect, now the canteen health and safety rectification work reported as follows:

First, to determine the leadership organization, to strengthen the clear responsibility

In response to the problems of the canteen, the group leadership of the very important instructions, in x month x day emergency meeting of the canteen health work. The cafeteria health work has made solid arrangements, and set up a cafeteria work leadership group. By the director of the main canteen health and safety work, truly "leadership package, clear requirements, each responsible for their own responsibility to the person". Scheduled for x month x day - x day by the director of the school to lead the marshal, health care doctor in charge, canteen managers, other personnel actively participate in the cooperation, in strict accordance with the food quantitative A-class garden to carry out a comprehensive inspection. At the same time, detailed rectification measures were formulated, and problems that could be solved were resolved in a timely and thorough manner, while those with temporary difficulties were reported to the higher authorities in a timely manner, and effective measures were taken to eliminate hidden dangers. Through this work, further clarify the responsibilities of the relevant personnel, improve the understanding, and further enhance the management of the canteen, canteen staff of the legal awareness and sense of responsibility.

Cafeteria health work group is as follows:

Leader: xxx

Deputy Leader: xxx

Cafeteria in charge: xxxx

Group members: xxx, xx, xxx, xxx, xxxx

Second, there are problems

1, the fruit carries out unrelated to the operation of the fruit.

2, the disinfection room did not replace the two broken water cage head in time.

3, the refrigerator food raw and semi-finished products are not separated, while the food is not packaged in food bags.

4. Soup cans on the floor.

5. The management did not check the expired food in the food bank in time.

6, Recipes of food beyond the scope of the license program.

Third, corrective measures

1, the fruit room was cleaned up, dedicated room, can not be diverted to other uses.

2, the replacement of the disinfection room has been bad water cage.

3, raw food and semi-finished products in the food bank are stored in different refrigerators.

4. Cooked products are dispensed in the dispensing room.

5. Strengthen the management of food license and register the time of food purchase, shelf life, date of production and expiration time, so as to avoid expired food in the food bank.

6, in order to improve the environment of the cafeteria, the use of x.x vacation time, the cafeteria painting work to beautify the cafeteria environment.

7, supplemented the anti-mosquito measures in the food preparation room, according to the installation of screens.

8, adjusted the children's recipes, in accordance with the requirements of the license for the children's meals. (Attachment)

In short, the management of the canteen is an important part of the kindergarten logistics work, canteen health and safety work is related to the health of children and teachers of the top priority, the arrangement of the children and teachers to live, so that they can rest assured that satisfaction, but also early childhood education and teaching is an important guarantee. Therefore, in the future, our school will always put the management of the cafeteria in an important position. On the basis of a more detailed system and clearer responsibilities, we will further improve and perfect the system against the standard, and operate and supervise the inspection in accordance with the standard of the A-class garden, so that the management of our cafeteria can be on a new level.

xx kindergarten

xxxx year xx month xx

Cafeteria rectification report essay three

The school in line with the students, parents, the community highly responsible attitude, strictly in accordance with the requirements of the Development Zone Education Work Office, seriously on the City Bureau of Education, the Department of Health documents, the school cafeteria food safety carried out a detailed inspection, now the canteen Food safety self-inspection work is reported as follows:

First, the establishment of a leadership organization, strengthen the sense of responsibility

In order to strengthen the collective dining of students, food hygiene and safety, to ensure that the health of teachers and students, and to further strengthen the management of awareness, improve the level of management, and clear management responsibility. The school set up a food hygiene and safety leading group: the principal is the leader, the teacher specializing in the implementation of the division of labor, layers of implementation. The leading group divided into regular and irregular combination of food hygiene and safety of the school cafeteria food inspection, found that the problem of timely rectification.

Group leader: Li Caiying

Deputy leader: Xu Yulin

Members: Huang Yu Zhang Gran Li Huizhen

Second, self-checked

In the school cafeteria meals: more than 500 existing students, more than 20 staff. Schools in the spirit of thrift and frugality, the principle of allowing students to do a good job of sales management of the cafeteria, food safety as the school's top priority, the development and improvement of the management of the cafeteria of the rules and regulations.

(a) health system:

a, food hygiene:

1, should be purchased fresh, hygienic, non-polluting vegetables, meat, rice and noodles and other food, shall not be purchased and sales of corruption, spoilage, expired food, as well as food not in line with the health standards.

2, the food fly, rodent, dust, antiseptic facilities should be used normally.

3, raw and cooked food stored separately, cut raw and cooked food knives and cutting boards used separately.

4, before processing, the dishes must be washed, the food should be cooked, to ensure that the meals are hygienic and safe.

5, food utensils washed, regularly disinfected, sales of cooked food must use food clips, not randomly take food by hand.

b, personal hygiene:

1, the cafeteria staff should be strictly in accordance with the requirements of the higher level of medical examination, and only those who meet the requirements will be allowed to work.

2, to pay attention to personal hygiene, wear good clean work clothes and hats at work, wash their hands, cut their nails, take a bath and get a haircut, wash and change their work clothes and hats.

c, environmental health:

1, dining room, kitchen and other indoor and outdoor environments according to the scope of the package must be cleaned every day, to maintain cleanliness and hygiene, weekly sweeping, to achieve the indoor "six light", the ground is clean, the walls, doors, windows, ceilings, no stains, no painting, no dust, no cobwebs, no dirt outdoors! The gutter is smooth and odorless, and there is no hygienic dead end.

2, pots and pans, sinks, cooking utensils, countertops, cutting boards, food cupboards, freezers, etc. must be cleaned regularly to maintain cleanliness.

3, the cafeteria around the sink, gutter, leftover pool (barrel) to be frequently cleaned, cleaned.

4, dining tables and chairs to wipe clean after use. Tableware and containers holding cooked food should be washed and sterilized.

5, the storage of food and raw materials should meet the requirements of health, safety and cleanliness.

6, found that the purchase and sale of sick, dead, spoiled meat (including sow meat) rice and noodles and other food, causing harm to human health, the division chief is mainly responsible.

7, the procurement of food should be in line with food hygiene standards, bulk food must provide a valid license and invoice for the food.

8, the division chief should strengthen the investigation of market conditions to understand, try to think of ways to purchase inexpensive and good quality items, try to reduce costs and reduce spending. Each meal as much as possible, making multiple varieties, and strive to each student can eat delicious meals.

9, on the leftovers, strictly in accordance with the requirements for processing.

(B) dining system

1, strictly according to the school meal time on time, no special circumstances shall not advance or delay the start of the meal time.

2, to be polite, not to use rude language.

3. Check the number of meals in time at the beginning of the meal and replenish them in time to ensure that they are supplied in full.

(C) food acceptance system

1, all purchases into the cafeteria food, must be accepted before use. To check the quality. Mainly look at the quality of the food is intact, there is no pollution and deterioration, whether there is a complete manufacturer, trademarks, production date and other signs, whether the shelf life, whether there is a certificate of conformity of the product, etc.; check the number. Can weigh, must be weighed, to pieces, whether in line with the number of standards.

2, after the acceptance of qualified, by the acceptance of the personnel in the purchase invoice signature, unqualified, timely feedback to the purchasing staff, the purchaser must contact the supplier to return the goods, prohibit unqualified food into the cafeteria.

3. Unaccepted food is strictly prohibited from entering the cafeteria, and the acceptance personnel must be strict and conscientious during the acceptance process.

4, the cafeteria staff should strive to improve the level of operation according to the seasonal changes and local practice, and strive to achieve diversified dishes and scientific meal preparation. Strictly in accordance with the relevant provisions of the price, the cafeteria shall not raise prices without authorization.

(D) safety management system:

1, improve the concept of safe operation, seriously do a good job in fire prevention, anti-theft, anti-drug work, the doors and windows unoccupied should be locked. Cafeteria night duty system.

2, the cafeteria operation place and storage room prohibit non-staff access, not allowed to sell snacks and refreshments in the kitchen. School staff and students are not allowed to enter the cafeteria without the permission of the staff, not to mention access to the operating room, raw materials room.

3, found that practitioners of suspected infectious diseases should immediately report to the school to take relevant measures.

4, the custodian should do a good job in a timely manner in the cafeteria physical account, truthfully fill out the inventory list. Materials out of storage when the custodian should fill out a good out of storage, and require the recipient to sign. Custodian of the cafeteria materials (including tableware, kitchenware, a variety of finished products, semi-finished products and raw materials).

5, to go to work to fully check the water, electricity, gas, stoves, sterilizers, refrigerators, etc., whether normal, found that the problem is dealt with in a timely manner, in order to prevent the occurrence of safety accidents. Off duty to close the water, electricity, oil and gas main valve and doors, windows, etc., to do a good job of prevention.

6, must strictly abide by the safety of through the regulations and relevant operating norms, to prevent workplace accidents. Not allowed to move the electrical equipment; not allowed to change the function of electrical appliances; not allowed to build, pull wires, power. The use of electric electrical equipment before the user must first learn the instructions for the use of equipment, master the use of the method and then operate. If you do not operate in accordance with the above provisions, the consequences of accidents, equipment damage personal compensation.

7, the cafeteria is not allowed to meet guests, and strangers and non-staff are not allowed to enter and exit at will.

8, actively do a good job in preventing and controlling food poisoning, once the situation, immediately report to the school in charge of the leadership and the principal, and protect the scene, sealing the suspicious food, in order to find out the cause of the accident, the responsibility.

9, every meal in a timely manner to leave samples. Rigorous sale of leftovers.

10, restaurant hygiene by specialized personnel to clean in a timely manner, all day to keep tidy.

(E) violation of school rules and regulations, the Secretary to cooperate with the General Affairs Office and the school to find out who is responsible for the direct responsibility of the person, in strict accordance with school rules and regulations to deal with, is the responsibility of the Secretary of the management, to aggravate the situation. There is a major security incident, transferred to the judicial organs to deal with.

(F) the school set up a suggestion box, by the General Affairs Office regularly collect teachers and students on meals, health, service attitude and other aspects of the comments and suggestions, and regularly organize student representatives to assess, check the quality and quantity of meals.

(VII) Strict implementation of the school's management system. The administrator shall establish a sound income and expenditure running account and a detailed account of purchases and expenditures, and report to the school committee once a month on the income and expenditure detailed account of the month.

Third, there are problems:

1, we also found that there are some problems in the inspection process. For example: part of the vegetable cleaning method does not meet the requirements of nutritional hygiene; selling food, staff health protection measures are not in place; individual staff members of the staff and students of the question of the explanation is not in place, easy to cause misunderstanding.

2, the students are mostly from the surrounding rural areas, the age of the younger, at home is the little emperor, the little princess, the ability to take care of themselves is weaker, to comply with school rules and regulations, to maintain environmental hygiene in the dining room, the awareness of the relatively poor.

3, due to the market, vegetables, meat and other food prices are high, it is difficult to meet the tastes of everyone.

Fourth, corrective measures:

1, the establishment of responsibility for the supervision mechanism, and constantly improve and update the management system, to do: the system on the wall, the responsibility of the person, the implementation of the place. Regular meetings of the cafeteria staff, often organized to learn about food hygiene and safety, enhance safety awareness and improve management.

2, further standardize the internal management. The comprehensive work of the canteen has been institutionalized and standardized. From the personnel, procurement, storage, processing, sale and all management links to refine and pay close attention to the implementation.

3, pay attention to publicity and education, enhance the awareness of teachers and students of food hygiene and safety. Often use the morning meeting, class meeting, school meeting and the use of campus radio, blackboard newspaper targeted food hygiene publicity and education for students, education students to buy food to do three and three do not: a good look at the color of the food, the second to smell the smell of the food, the third to see the date of production and the shelf life; a do not drink raw water, two do not buy expired food, three do not eat moldy and spoiled food. Improve personal hygiene and environmental hygiene, students are required to be diligent in hand washing, nail clipping, changing and drying clothes and quilts, and know the transmission and prevention of seasonal germs and viruses. Promote students to develop a strong sense of awareness and good habits.

Fifth, to overcome the shortcomings, and then to the next level

Against the inspection criteria, we found in the self-check, despite our considerable efforts, there are still some deficiencies in the work of the future, the school will take this inspection as an opportunity to further increase the supervision of the work of the efforts to continue to improve the work of the school cafeteria food safety, and even the overall work of the school to a new level.

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