# Work Summary # Introduction What is a work summary? From the literal meaning, we can see what kind of style work summary is. Work summary is an article written in a cycle when you go to work, mainly in a monthly, quarterly and semi-annual way. The following is the "Three Summaries of Food Safety in Catering Services" compiled by the Work Summary Channel for you. I hope you like it!
article 1
after the meeting of the province's special action to crack down on the "three-no" foods, in order to conscientiously implement the document requirements of the Provincial Food and Drug Administration, the Provincial Food Safety Office, the Provincial Department of Education, the Provincial Public Security Department, the Provincial Agriculture Committee, the Provincial Administration for Industry and Commerce and the Provincial Quality Supervision Bureau on printing and distributing the implementation plan of the province's special action to crack down on the manufacture and sale of "three-no" foods and counterfeit and inferior drugs, and combining with the actual situation of our county, our bureau acted quickly. A special campaign to crack down on the manufacture and sale of "three noes" food was launched in the catering sector throughout the county. The progress of the special campaign is summarized as follows:
1. Attach great importance to it and set up an organization
After the working meeting of the provincial and municipal bureaus, our bureau quickly convened a deployment meeting to crack down on "three noes" food, set up a leading group for the special campaign, and formulated a practical implementation plan, combined with the food safety supervision during the Mid-Autumn Festival and the National Day. Highlight the awareness of the overall situation, responsibility and legal system, focus on food safety issues that the society and the masses care about, take the initiative to attack, act quickly, and work hard to ensure the food safety of the broad masses of the county.
II. Promulgating the plan and clarifying the responsibilities
Based on the actual situation of the county, our bureau issued the Implementation Plan of the Special Action of County Food and Drug Administration to Severely Crack Down on the Manufacture and Sale of "Three No's" Foods, which clarified the rectification focus, work objectives, work measures and implementation steps of the special action, and made detailed arrangements and arrangements for the tasks and responsibilities of the special action, so that the objectives were clear and the responsibilities were assigned to people.
Third, highlight the key points and conduct a comprehensive inspection
Our bureau divides the key points of rectification into: first, crack down on the procurement and use of "three noes" food and raw materials by catering units; Put an end to the procurement and use of "three noes", expired and deteriorated food and raw materials by catering units, supervise catering units to earnestly perform their main responsibilities, and ensure the food and raw materials are properly purchased, processed and sold to ensure the food safety of the broad masses. The second is to carry out special rectification of school canteens; Strengthen the supervision of school canteens, focus on solving regional seasonal food safety problems, and effectively prevent mass food poisoning incidents. The special action will focus on rural areas, urban-rural fringe areas, schools and their surrounding areas, food and beverage concentrated areas, tourist attractions and food and beverage safety demonstration streets, focus on tourist attractions and surrounding food and beverage units, large and medium-sized food and beverage units, catering units that undertake group dinners, canteens of schools (kindergartens), and food and beverage safety demonstration shops, and severely crack down on purchasing and food products, meat and meat products, condiments, edible oil and seasonal and festive foods. Conduct a comprehensive investigation of all kinds of canteens in schools within their jurisdiction;
IV. Strengthening leadership and clarifying the key points of rectification
Our bureau fully understands the importance of carrying out the rectification and management of meat and meat products, overcomes the difficulties such as shortage of personnel and shortage of funds, and quickly carries out the rectification and management work. In combination with local conditions, our bureau organically combines special rectification with daily supervision. While carrying out daily supervision, we highlight key points, clarify rectification objectives, specific tasks and work requirements, implement responsibilities, and focus on supervision and inspection of meat and meat products in catering units to ensure that the rectification and management work has achieved practical results.
5. Strengthen the procurement management and strictly implement the system of claiming certificates and tickets.
In the daily supervision, urge catering service units to effectively strengthen the procurement management of meat and meat products, and strictly implement the regulations on the ledger management of purchasing certificates and tickets. Require catering service units to purchase meat and meat products from food production and business operation units with complete licenses, check, ask for and keep shopping vouchers stamped (or signed) by suppliers, and check the original quarantine certificate of animal products. It is strictly forbidden for catering service units to purchase and use meat and meat products that have died of illness, unknown sources or are unqualified.
VI. Strengthen supervision and inspection to ensure the safety of fresh meat and meat products
While carrying out comprehensive supervision and inspection in catering service units within our jurisdiction, we will focus on dragnet investigation of key units such as school canteens and small restaurants that use a large number of meat and meat products. For catering service units that fail to implement the management system of claiming certificates and tickets, timely supervise and rectify, * * * inspect xxx households of catering units, dispatch xxx law enforcement officers and xx vehicles. After rectification and standardization, catering service units can basically implement the relevant provisions on the management of claiming certificates and tickets, and have not found the phenomenon of using "lean meat" and slaughtering fresh meat and meat products indiscriminately.
VII. Strengthen publicity and education, and raise awareness of risk prevention
While strengthening supervision and inspection, carry out publicity on food safety knowledge of meat and meat products and relevant laws and regulations, and constantly improve the awareness of catering service units to operate in good faith and abide by the law, and raise the public's awareness of risk prevention of food safety. Combined with all kinds of publicity activities, vigorously carry out the publicity of meat and meat products safety knowledge to ensure the safety of meat and meat products in catering services. Chapter 2
On October, 21xx, the Notice on Printing and Distributing the Sampling Work Plan for Food Safety Supervision of Catering Services in xx City in 21xx was issued. Wuxi County Branch carefully studied the contents of the notice and organized and implemented the sampling work for food safety supervision of catering services in strict accordance with the requirements of the notice. The relevant situation is summarized as follows.
1. Special study on food safety supervision and sampling of catering services
The sub-bureau received the Notice of the Municipal Bureau on Printing and Distributing the Sampling Work Plan for Food Safety Supervision of Catering Services in Chongqing, and held the meeting of the party group of the sub-bureau and the meeting of the director's office successively, and made a special study on the sampling work of food safety supervision of catering services in our county in 21xx, and made specific arrangements for the sampling work of food safety supervision of catering services in our county in 21xx.
2. A leading group for food safety supervision and sampling inspection of catering services was established.
The director and deputy director of the branch are the group leader and deputy director respectively. The principal responsible persons of relevant departments are members. Market supervisors are staff. The leading group set up an office to clarify the responsibilities of food safety supervision and sampling in catering services; The handling personnel responsible for the summary and reporting of food safety supervision and sampling in catering services were clarified.
Third, the work plan of food safety supervision and sampling inspection for catering service has been worked out.
Its contents include: defining the sampling scope, determining the sampling types, grasping the sampling quantity, strengthening the sampling quality, implementing the sampling responsibility and enforcing the sampling discipline. Adhere to the principles of law, science, objectivity and justice. Adhere to four combinations, one is the combination of urban area and rural area coverage sampling, the other is the combination of large and medium-sized catering enterprises and small convenience restaurants, the third is the combination of Chinese food catering service consumption and hot pot catering service consumption sampling, and the fourth is the combination of external public catering consumption and internal student staff canteen dining sampling.
Fourth, complete the food safety supervision sampling of catering services in advance.
From xx to xx, concentrate on 11 days, and go deep into 6 districts successively, and take samples of xxx batches from representative catering units in the county, including xxX batches of products, including xx batches of cold marinated vegetables, xx batches of vegetable oil, xx batches of hot pot bottom materials and xx batches of bean products, and prepare xx batches of drinks and XX batches of cured products on site. Completed the sampling target and task of food safety supervision of catering service in 21xx years issued by Chongqing Food and Drug Administration.
V. Carry out food safety supervision sampling of catering services according to the law and procedures
During the sampling process, the sampling personnel strictly implemented the Code for Food Safety Supervision and Sampling of Catering Services, presented law enforcement certificates to the sampled units, issued 181 supervision and sampling notices, and informed the sampled units of the nature and sampling contents of supervision and sampling. 141 samples of product samples and 41 samples of non-product samples were filled in accurately, objectively and completely. The sampling staff also patiently and meticulously publicized and explained the food safety law, the regulations for the implementation of the food safety law, the measures for the supervision and management of food safety in catering services, and the work norms for food safety supervision and sampling in catering services to the sampled units, which won the understanding and support of the sampled units.
VI. Signing a power of attorney for technical appraisal with inspection institutions
According to the principle of nearby inspection, Wuxi Center for Disease Control and Prevention, which has the qualification of certification and accreditation, was identified as the sampling inspection institution for food safety supervision of catering services in 21xx, and a power of attorney for technical appraisal was signed with it, making it a relatively stable technical support channel for food safety inspection in catering services, laying a foundation for food inspection involved in food supervision and licensing, daily supervision, handling of reports and complaints, and evidence collection of illegal acts. According to the actual situation of Wuxi, we also invited the relevant professional and technical personnel of Wuxi County Center for Disease Control and Prevention, an appraisal agency, to assist in sampling and sample pretreatment, as well as sample preparation and sample sealing and preservation.
VII. Sampling inspection results of food safety supervision of catering services
xx County Center for Disease Control and Prevention issued xxx copies of the Test Results Report, of which xxx batches were qualified, including xxx batches of products, mainly including xx batches of cold-boiled vegetables, xx batches of vegetable oil and xx batches of hot pot bottom materials, X batches of on-site prepared drinks, xx batches of cured products and 41 batches of non-products, mainly including xx batches of sterilized tableware and xx batches of catering tools. The unqualified xx batches of product samples mainly include xx batches of directly imported non-fermented bean products and xx batches of self-made salted products by catering units, with a failure rate of 21%. The County Center for Disease Control and Prevention issued xx copies of the Inspection Report and xx copies of the Hygienic Evaluation Report of the unqualified products.
VIII. Analysis of unqualified products in food safety supervision sampling inspection of catering service
Directly import unqualified xx batches of non-fermented bean products, determine the standard GB2711-21xx, xx varieties with single detection value of total colonies exceeding the limit value xxx, and x varieties with total colonies and coliform count exceeding the limit value xxx and the limit value MPN∕111g≤151 at the same time. The self-made salted products of catering units are unqualified in xx batches, and the standard GB2731-21xx is judged, and the 11 varieties with acid value exceeding the limit MPN∕111g≤151.
IX. Disposal of unqualified food found in the supervision and sampling inspection
xx batches of unqualified food found in this supervision and sampling inspection, including xx batches of unqualified non-fermented bean products directly imported and XX batches of unqualified salted products made by catering units, will be handled according to law after performing the notification, confirmation and re-inspection procedures.
X. Experiences and main problems in supervision sampling
The food safety supervision sampling implemented this time is the first time that the food safety supervision function of catering services is being adjusted with a large scale, a comprehensive sampling variety and a wide range of catering services. This is of positive significance for understanding the current situation of food safety in catering units, eliminating food safety hidden dangers and preventing food safety accidents. The main problems are as follows: First, some catering units did not apply for the Catering Service License; Second, some employees in catering units did not have health examination; Third, some catering units did not ask for certificates and tickets for purchasing bulk food; Fourth, some catering units had poor equipment and facilities; Fifth, some catering units had poor sanitary environment. Chapter 3
In 21xx, under the correct leadership of the county party committee, the county government and the municipal bureau, under the guidance of Scientific Outlook on Development, in accordance with the working idea of "focusing on ensuring people's food safety", focusing on the special rectification of food safety in catering services, and adhering to the principle of "combining unblocking with cracking down on prevention, treating both the symptoms and root causes, and focusing on the root cause", the supervision system of catering services was continuously improved. Innovative supervision methods and methods, with special rectification to promote standardization, promote improvement and ensure safety, implemented the catering service assured project with the main contents of standardizing the operation and use behavior of catering service units, severely cracking down on unlicensed operation and out-of-range operation behavior of catering service units, strengthening the management of cooking oil and kitchen waste of catering service units, and implementing disinfection measures for tableware; Actively carry out the establishment of food safety demonstration stores and demonstration streets for catering services.
by expanding publicity and education and improving service level, the implementation of the objectives and tasks has been promoted, and good results have been achieved, which has made contributions to creating a safe catering consumption environment, ensuring people's health, ensuring the smooth progress of major activities and building a harmonious county. The food safety supervision of catering services in 21xx years is summarized as follows:
1. Pay attention to education and enhance the sense of responsibility
While strengthening the education and training of catering service supervisors, the employees of catering service units in the county have been trained in special business knowledge and laws and regulations, which has effectively enhanced their professional quality and sense of responsibility. Training on food safety laws, regulations, measures for the supervision and administration of food safety in catering services, administrative punishment law and other laws and regulations and food safety knowledge was conducted by stages for catering service employees such as school canteens, tourist attractions and large catering units; During the New Year's Day, the Spring Festival and the National College Entrance Examination, food safety work meetings were held for the catering service food units that held the "New Year's Eve" and the heads of school canteens with candidates' reception tasks, food safety administrators and the heads of catering service units at candidates' dining places, and food safety publicity and training were carried out to ensure the occurrence of food safety accidents without catering services and ensure the food safety of consumers.
second, pay attention to rectification, improve the level of supervision
strictly regulate the examination and approval, and strictly control the admission of permits. Seriously carry out the investigation and rectification of catering service licenses of catering service units within their jurisdiction, and establish and improve supervision files. At the same time, actively explore the licensing standards and supervision modes of school canteens and small catering units that people are generally concerned about, and promote them in an all-round way to improve the sanitary conditions of catering service units. In accordance with the requirements of the Administrative Licensing Law, the Food Safety Law and the Measures for the Administration of Catering Service Licensing, we will further tighten the catering licensing system, strictly control market access, and provide guidance and assistance to units applying for catering services at the scene to urge rectification. In strict accordance with the food safety licensing standards, review and audit will be conducted, and all catering units that fail to meet the food safety requirements will not be licensed to ensure the food safety of the people. Reviewed the hygienic conditions, facilities and equipment of approved catering units and the health status of employees, and put forward rectification measures for the problems found and make rectification within a time limit. 75 catering service licenses were issued throughout the year.
Third, strengthen school food safety supervision to ensure the catering safety of school teachers and students
Food safety supervision in school canteens has always been our food safety supervision work.