The school building safety management system aims to standardize the school building safety management, strengthen the food safety management in the campus canteen, raise the awareness of safety and hygiene, and create a good and harmonious campus environment. The following is the self-inspection report on the safety of primary school canteens that I share with you. For reference, welcome to read.

Self-inspection report on the safety of primary school canteens 1. According to the spirit of the superior document, in order to comprehensively strengthen the food safety management of campus canteens, improve the awareness of safety and hygiene, create a good and harmonious campus environment, earnestly safeguard the health rights and interests of teachers and students, and prevent food poisoning incidents, President Pan of our school made a comprehensive deployment of the food safety management of campus canteens, and the General Affairs Department quickly carried out the food safety rectification work of campus canteens. Through comprehensive and serious self-examination and food safety rectification, the food safety work in campus canteens has been further strengthened. The self-examination and food safety rectification work are reported as follows:

First, campus leaders attach great importance to canteen hygiene.

At the beginning of this semester, the campus canteen safety leading group headed by the principal was established in the school, and the responsibility for each specific safety work was clarified again. At the same time, the campus logistics staff are required to raise the awareness of canteen hygiene, enhance the common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene work, do a good job in the education, management and protection of children, and let parents safely hand over their children to us.

Two, improve the health and food management system, so that the responsibility to people.

Establish and improve the health management system and accountability system, implement the responsibility to people, do a good job in food hygiene propaganda, and the canteen staff do a general cleaning once a week to ensure that the canteen is clean, ventilated, dusted and disinfected. According to the food hygiene law, establish and improve? Personal hygiene system for canteen staff? 、? How to manage the canteen? 、? Health examination reward and punishment system? Food hygiene and safety management system. At the same time, formulate and implement the post responsibility system and formulate emergency plans for emergencies such as mass food poisoning.

The establishment of food poisoning and infectious disease epidemic reporting system, so that the campus food hygiene and safety management rules, evidence-based. Second, clear responsibilities. Clarify the responsibilities of the campus legal representative in food hygiene work, and earnestly implement the management mechanism that the legal representative takes overall responsibility and the leaders in charge are responsible. Sign letters of responsibility at all levels to ensure that the responsibility for food hygiene and safety management goes to people, and the work goes from horizontal to vertical. The production and processing of canteens have also strengthened health supervision, strict operating procedures and increased supervision.

Third, the kitchen interior layout is in place, so that items are placed neatly and cleanly.

Strengthened the safety inspection of all kinds of equipment. The safety conditions of cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, with standardized management and clear operating procedures.

Fourth, strengthen publicity and education to improve students' awareness of food hygiene and safety.

Campus canteens should strengthen education through blackboard newspapers, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, 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. 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. Use campus radio and special lectures to publicize health and food safety knowledge and advocate students to develop good healthy living habits. Strengthen the monitoring of food stalls around the campus, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.

Five, the campus has strengthened the training and physical examination of canteen employees.

The campus has strengthened the training and physical examination of employees in the canteen, obtained health certificates, popularized food hygiene laws and regulations and related health knowledge, and ensured the food safety in the campus canteen. The State Food and Drug Administration of the United States has implemented the Measures for the Training and Management of Food Safety Managers in Catering Service Units, formulated a training plan according to the requirements of the Training Program for Food Safety Managers in Catering Service Units, learned food safety knowledge, improved the potential of standardized operation, and recorded the training materials and training situation. Through the health knowledge training for employees four times a year, the health awareness and self-protection potential of canteen employees can be improved, so as to prevent problems before they happen.

Sixth, strictly control food procurement.

Warehousing and Tableware Disinfection Our school has always strictly adhered to the fixed-point purchase of food, kept a good record of the warehouse purchase account, and always strictly implemented the system of claiming certificates for food purchases, and never bought foods that may be poisoned, such as spoiled food, wild mushrooms and beans. When eating, the tableware should be disinfected, and the dining table should be disinfected once before use. Raw and cooked foods should be strictly classified and stored on shelves, zones and off the ground. Food that has deteriorated or exceeded its shelf life should be inspected regularly and handled in time. Students are not allowed to eat leftovers after meals, and students are not allowed to eat unprocessed food. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. Cold storage equipment used to keep food, labeled. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets, rags, etc., are clearly marked, so that they can be used separately, stored in a fixed way, washed after use and cleaned constantly. The washing and disinfectants used in tableware meet the hygiene standards. There are fixed storage cabinets for washing and disinfectants, and there are obvious signs.

In the future work, our school will continue to comprehensively study and implement the idea of the Food Safety Law, establish safety first, improve the food hygiene and safety system, work with certificates, do a good job in food hygiene and safety in our school for the sake of children, and bring protection to education and teaching. In short, as long as we persist in the above points, we can put an end to food poisoning accidents. We must make persistent efforts in the rest of this semester to do a better job in canteen safety.

Xx County Primary School Canteen Safety Self-inspection Report xx County Primary School Canteen Food Safety Self-inspection Report For a long time, our school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to peacetime and paying attention to details. According to the requirements of the Education Bureau of xx County and the US Food and Drug Administration of xx County, combined with the spirit of national food-related documents, our school conducted a comprehensive and serious self-inspection and rectification of our canteen in September 20xx, and now the self-inspection and rectification situation is reported as follows:

First, establish a leading body and strengthen the sense of responsibility.

In order to strengthen the management of collective dining and food hygiene and safety of teachers and students, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a food working committee, with President Fan Lifa as the team leader, who is responsible for the division of labor and implements it at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

From the analysis of accident causes, the main causes of roof accidents are objectively poor basic conditions of coal mines in this county, unreasonable layout of shafts and lanes, and insufficient safety investment. Subjectively, it is caused by the workers' lack of adequate support or untimely support in their work; Some are caused by unreasonable measures and methods when dealing with dangerous rocks; Some are caused by unqualified supporting materials.

The main problems of gas accidents are insufficient tile inspection personnel, weak sense of responsibility, untimely inspection, untimely work follow-up and explosion of underground appliances; Dendritic mining in coal mines has not been completely eliminated, ventilation conditions are not very good, and gas is easy to suddenly gather, causing gas accidents. From the analysis, in the final analysis, the accidents are all due to the fact that the direct operators did not follow the operating rules of coal mine safety production, or the enterprises did not formulate practical, detailed and scientific operating rules, which led to the employees having rules to follow, the enterprise managers being seriously irresponsible, and their own basic conditions being poor, which led to frequent accidents.

At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superior, and the school logistics personnel were required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, and earnestly realize the importance of school safety and hygiene.

First, the generation of cooking personnel training, certificates.

Two, improve the health and food management system, so that the responsibility to people.

Ten, the student food poisoning incident, should immediately report and protect the scene, and shall not conceal. Any violation of national policies and regulations shall be dealt with by administrative law enforcement departments according to law. If the consequences are caused, the state judicial organs shall investigate all civil and criminal responsibilities of the responsible person.

Establish and improve the health management system and accountability system, the responsibility lies with people, and do a good job in food hygiene publicity. Teacher Zhang Guanglin should inspect and supervise the canteen at least once a day and keep records.

Three, four, put an end to the occurrence of food poisoning accidents:

Strengthen the leadership of food hygiene and safety in schools. All education departments and schools set up food hygiene leading groups, with clear responsibilities, detailed responsibilities, and implementation at different levels, with the joint participation of relevant departments, to form a working pattern of linkage from top to bottom, effectively prevent, control and eliminate the hazards of food hygiene and safety accidents, organize, coordinate and guide emergency response work, and control the harmful consequences to the minimum scope and degree.

(1) Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and keeping food samples.

(2) care? Disinfect? Close. All tableware and utensils are sterilized at high temperature.

(3) care? Personal hygiene? Close. Cooks must obtain health certificates and pass food hygiene training before taking up their posts, and staff must wear work clothes when entering the canteen.

Adhere to the concept that consumers' personal health and safety are above all else and always follow it? Product is character, and hygiene is life? Value concept, put food safety work in the first place.

(4) Put an end to non-working personnel entering the cooking room.

Fourth, strict management of nutritious meals.

According to the requirements of the old county central school, we should conscientiously do a good job in the collection and processing management of nutritious meals.

School food safety work plan

In order to create a good school teaching environment, stabilize school teaching work, and ensure the life safety and physical health of teachers and students, the 20 16 school food hygiene and safety work plan was formulated.

Five, the establishment of the principal to accompany the meal system.

The leaders of our school attached great importance to this food safety publicity week and set up an activity leading group to organize publicity activities and guide the work of the publicity week. The specific implementers were made clear and full preparations were made for the publicity week.

Management of intransitive verbs

Set up a school canteen Committee, which is responsible for collecting and reflecting the opinions and suggestions of teachers and students on the school canteen, and inspecting and supervising the school canteen regularly and irregularly.

Seven. measures for rectification and reform

(2) Strengthen management, health supervision, and strict operating procedures for canteen production and processing.

(3) Stop using disposable bowls and chopsticks to prevent the occurrence of food-borne diseases.

Should the school focus on the theme of food safety publicity week? April 1 activity? Namely: holding a publicity column with the theme of food safety; Hold a food safety class meeting or a food safety and health education class; Continue your studies.

(4) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits.

(5) Ensure the smooth drainage of the kitchen floor and clear the accumulated water in time.

(6) Raw and cooked food shall be stored separately, and raw and cooked food pots shall be used separately and marked with the words raw and cooked. Students are not allowed to provide overnight or spoiled food. Raw and cooked food should be stored separately and kept clean in the refrigerator. The food storeroom shall not store toxic and harmful articles and personal articles.

(7), must establish and improve the food and raw materials purchase ticket, card and registration system.

Eight, the existing problems

At present, the canteen conditions in my new school are somewhat poor, especially the house is crowded, which makes it difficult to carry out the work. However, we must persist in the above points, resolutely put an end to food poisoning accidents, make persistent efforts, and do a better job in canteen hygiene.

The third report on the safety self-inspection of primary school canteens is to strengthen school management, improve safety and health awareness and create a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details. The leading group of canteen hygiene in our school conducted a comprehensive and serious self-examination of canteen hygiene in our school. The self-examination and self-correction are now reported as follows:

First, school leaders attach importance to canteen hygiene and set up leading institutions.

Strengthening the sense of responsibility In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities, the school set up a leading group for food hygiene and safety, with the principal as the leader, affairs and educational affairs as the deputy heads and all teachers as members. Responsible for division of labor, layer by layer implementation. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

Second, ensure that catering employees hold relevant certificates.

? Health examination and professional training for canteen staff every semester.

The kindergarten conducted a comprehensive inspection of the fire extinguishers in the whole park, disposed of the expired and scrapped fire extinguishers, and replaced a number of fire extinguishers that met the national standards in time. Teachers are required to improve their sense of responsibility, enhance their safety knowledge, realize the importance of children's safety work, and ensure that children are well educated, managed and protected.

Three, improve the health and food management system, so that the responsibility to people.

Establish and improve the health management system and the accountability system, and put the responsibility on people, and do a good job in food hygiene publicity.

Fourth, do a good job in the four customs:

(1). Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and cooking, and keep food samples.

(2), good? Disinfect? Close. All tableware and utensils are sterilized by high-temperature steam.

(3), good? Personal hygiene? Close. Employees who feel unwell are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before taking up their posts.

(4), put an end to non-staff into the kitchen, put an end to poisoning.

Carry out special inspection of food hygiene in schools, actively cooperate with health, industry and commerce departments to do a good job in special rectification, timely rectify potential safety hazards found, and prevent drinking water poisoning incidents in schools.

Five, the implementation of quantitative classification management system, adhere to the standardized management of school canteens according to quantitative classification management standards.

Rectification measures for intransitive verbs:

In order to effectively control the occurrence of food poisoning in schools, do a good job in monitoring all kinds of hidden dangers of accidents, and effectively protect the health and life safety of teachers, students and employees in schools. We focus on the following aspects to solve:

(1), strengthen publicity and education to enhance students' awareness of food hygiene and safety. Schools should strengthen education through classroom education, blackboard newspaper, knowledge lectures and other forms, so that the knowledge of food hygiene and safety is deeply rooted in the hearts of the people, 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 school 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) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Third, the use of campus radio, blackboard newspaper, special lectures, to carry out health and food safety knowledge publicity, and advocate students to develop good health habits. Strengthen the monitoring of food stalls around the school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.

Seven, the existing problems:

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

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

In a word, only by persistently doing the above points can we put an end to food poisoning accidents. We must make persistent efforts in our future work to make the canteen more hygienic.

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