Three sample articles on safety self-inspection report of food canteen

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In order to strengthen school management, improve safety and hygiene 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 paying attention to details. Further strengthen the notice spirit of school canteen management, in order to ensure the physical and mental health of teachers and students, stabilize the normal teaching order and prevent food poisoning accidents. The leading group of canteen hygiene in our school has carried out a comprehensive and serious self-inspection on the canteen hygiene in our school. Now the self-inspection and self-inspection are reported as follows:

1. School leaders attach importance to the canteen hygiene

At the beginning of this semester, the school set up a leading group of school canteen safety headed by the principal, and made plans for specific safety work to clarify responsibilities. At the same time, the school logistics staff are required to improve the awareness of canteen hygiene, enhance the common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene, ensure the education, management and protection of children, and let parents safely hand over their children to us.

second, improve the health and food management system, so that the responsibility lies with people. Establish and improve the health management system and accountability system, the responsibility lies with people, do a good job in food hygiene propaganda, and the canteen staff will do a weekly cleaning of the canteen to ensure that the canteen is clean, ventilated, dusted and disinfected.

Third, adjust the interior layout of the kitchen, so that the items are placed neatly and cleanly. Strengthened the safety inspection of all kinds of equipment. The safety status of cooking machinery, electrical equipment, circuits and switch sockets attached to the canteen is relatively good, with standardized management and clear operation procedures. However, the warehouse is in a poor safety condition, which is a temporary house, which brings certain difficulties to cleaning.

Fourth, the main problems

1. Due to financial reasons, the standard of supporting facilities in school canteens is not high. The facilities and equipment of the school canteen are rudimentary and unsuitable.

V. Rectification measures

In order to effectively protect the health and safety of teachers, students and employees in the school. We focus on the following aspects:

(1) Strengthen publicity and education to enhance students' awareness of food hygiene and safety. School 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 makes the canteen staff consciously operate in accordance with the Food Hygiene Law.

(2), canteen production and processing to strengthen health supervision, strict operating procedures, strengthen supervision.

(3) Through health education, the school warns students not to eat moldy food, buy three-no products and drink raw water and cold water, and educates students to enhance their awareness of self-protection.

In a word, only by persistently doing the above can we put an end to food poisoning accidents. We will make persistent efforts in this semester to do a better job in canteen safety. Self-inspection report on food canteen safety 2

Our school has always attached importance to food safety in canteens, constantly improved relevant management systems in the work, and implemented the management mode of division of responsibilities and responsibility to people. In order to welcome the special supervision and inspection of the county education bureau, the Health Bureau and the Food and Drug Administration on the food safety management of the county's canteens, our school conducted a two-day food safety self-inspection and self-correction work from March 28 to 29, and now the inspection situation is reported as follows:

First, improve the organization, refine the division of labor, and make targeted rectification for the weak points.

for many years, the school has always regarded the prevention and control of infectious diseases, students' food hygiene and campus environmental safety as its work? Top priority? Come on, the school is firmly established? Safety first, health first? The guiding ideology, established a management team with President Hu Jianguo as the first responsible person, Vice President Zhang Lin as the focus, and the director and deputy director of the General Affairs Department responsible for the division of labor. The division of labor of management personnel was refined step by step, the main body of responsibility was clearly defined, and responsibility certificates were signed layer by layer. Clear who is responsible for the problem of accountability system. In view of the unstable staff in school canteens and loopholes in supervision, a three-person group supervision system of contractors, school administrators and student cadres was established to strengthen process management, rectify problems in time when found, and strive to reduce food safety incidents to zero. In view of the high incidence of infectious diseases in spring, the school organizes class teachers and logistics managers to conduct morning check-ups for day students and morning check-ups for boarding students every day, so as to prevent the spread of infectious diseases on campus. The service department for teachers and students should prevent three kinds of food from entering the store, and once it is found, it will be fined.

2. Make efforts to institutionalize and regularize food safety management.

The school organizes relevant personnel to seriously study the Food Safety Law, Regulations on Hygienic Management of School Dining Rooms and Students' Group Dining, and the relevant notices and spirit of the higher education administrative department. Carry out food safety publicity activities in the whole school, publicize food safety in the form of blackboard newspaper, campus radio, campus network, window, etc., and strive to form a campus atmosphere in which everyone stresses safety and everyone supervises safety. Strictly implement the various food hygiene systems formulated by the school and strive to be routine. Employees must hold a health certificate, and when purchasing goods at ordinary times, the canteen is strictly required to purchase, obtain vouchers and register. The used food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. shall be inspected by the canteen contractor and the school logistics staff before storage, and all stale, expired and moldy foods shall be put out of storage and used. Every meal should be kept for inspection, and detailed records should be made. All leftovers that can't be sold must be removed as garbage and never left for the next meal.

Third, squeeze out funds to improve the canteen production equipment, and supervise the standardized storage and safety and hygiene of articles.

The investment in the student canteen has been strengthened. In order to improve the canteen environment, the school has invested a lot of money to improve the hardware conditions of the student canteen. Purchased stainless steel tableware, kitchen utensils, heating and selling cabinets, disinfection cabinets, freezers to prevent food deterioration, and set up ultraviolet germicidal lamps. Clean all tableware and kitchen utensils after disinfection every meal. The canteen is clean and tidy, with a dining table and a garbage container with a lid. The warehouse, roughing room and operation room are isolated, raw and cooked food in the processing room are separated, meat and vegetarian food are separated, containers and tools for processing raw and cooked food are separated, food is stored in categories, and food stacked in the warehouse is separated from the ground. Through inspection, we believe that the food safety work in the canteen of our school is on the track of normal, orderly and healthy operation, which basically meets the requirements of superior leaders and the spirit of relevant documents. In the future, we will take further effective measures to continuously push the food safety management of our school to a new and higher level. Create a learning and living environment where students are satisfied, parents are assured, peers admire and leaders recognize. Self-inspection report on food canteen safety 3

With a highly responsible attitude towards students, parents and society, our central school conducted a detailed inspection on the food safety of our central school canteen in strict accordance with the requirements of the higher authorities for food safety in school canteens, and carefully compared with the requirements of the Emergency Notice of Fengqing County Education Bureau on Special Inspection of Food Safety in Canteen. The self-inspection of food safety in the canteen is reported as follows:

1. Establish a leading organization and strengthen the sense of responsibility

In order to strengthen the safety of collective dining and food hygiene for students in our central school, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. Our central school has set up a leading group for food hygiene and safety: the principal is the group leader, the general affairs director is in charge, and the study group leader is responsible for the division of labor and implementation at different 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.

II. Self-inspection

(1) The school has established a responsibility system for food safety in canteens with the principal as the first responsible person, and the school leaders are full-time and part-time food safety managers.

(2) establish and improve the canteen food safety management system.

1. Dining in the school canteen: There are 934 students and 42 faculty members. 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, formulates and improves various rules and regulations of canteen management, hangs them in dining places of canteens, and complies with them as required.

2. In case of violation of the school rules and regulations, the canteen administrator shall cooperate with the General Affairs Department and the school to find out the responsibility, and the person directly responsible shall be dealt with in strict accordance with the school rules and regulations, and the management responsibility of the General Affairs Department shall be aggravated. In case of major safety accidents, they shall be handed over to judicial organs for handling.

3. The school has a suggestion box. The General Affairs Office regularly collects teachers and students' opinions and suggestions on food, hygiene and service attitude, and regularly organizes student representatives to evaluate and check the quality and quantity of food.

4. Strictly implement the management system of the school. The administrator shall establish and improve the daily account of income and expenditure and the subsidiary ledger of procurement and expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school food committee once a month.

(3) All certificates are complete and valid. All canteens in the school should apply for catering service licenses and health training certificates for employees as required. The certificates are complete and effective, and employees in canteens should wear various clothes and hats as required.

(4) There are no illegal purchases, processing and consumption of various prohibited foods in the school canteen. The school canteen does not process cold meat and cold dishes; Do not process beans (green beans), green potatoes, wild mushrooms, wild vegetables, etc.; Do not purchase, store or use nitrite; Do not process and eat overnight thin and cold meals.

(5) The school canteen earnestly implements the food sample retention system, and the number of samples retained meets the prescribed standards for 48 hours.

(6) The environmental sanitation, processing operation, raw material storage, canteen utensils and equipment, food containers and packaging materials, sanitary facilities, tableware, food utensils and containers for directly-eaten food in school canteens meet the requirements.

(7) The school canteen strictly implements the systems of incoming inspection, obtaining certificates and tickets, and registering in and out of the warehouse, and the relevant ledgers are sound. Edible oil, rice, flour, spices and other bulk foods are purchased by bidding.

(8) At the beginning of each semester, school canteens are required to carry out training on food safety management for canteen administrators and employees, and carry out food safety publicity and education for students every month.

III. Existing problems

1. Some problems were also found during the inspection. For example, some vegetable cleaning methods do not meet the requirements of nutrition and hygiene; When selling food, the health protection measures of the staff are not in place; Individual staff members fail to explain the questions of faculty and students, which is easy to cause misunderstanding.

2. Most of the students come from the surrounding countryside, and they are young. They are little emperors and little princesses at home, and their self-care ability is weak. They are relatively poor in observing school rules and regulations and maintaining the environmental sanitation of restaurants.

3. Due to the market, the prices of vegetables, meat and other foods are high, which is difficult to satisfy everyone's taste.

Fourth, rectification measures

1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to ensure that the system is on the wall, the responsibility is assigned to people, and it is put in place. Convene canteen staff meetings frequently, organize and learn knowledge about food hygiene and safety, enhance safety awareness and improve management level.

2. Further standardize internal management. Systematize and standardize the overall work of school canteens. All management links, such as personnel, procurement, storage, processing and sale, are refined and implemented.

3. Pay attention to publicity and education, and enhance the awareness of food hygiene and safety of teachers and students. We often use morning meetings, class meetings, school meetings, campus radio and blackboard newspapers to educate students on food hygiene, and educate them to do three dos and three noes when buying food: first, we should be optimistic about the color of food, second, we should smell the smell of food, and third, we should see the production date and shelf life clearly; First, don't drink raw water, second, don't buy expired food, and third, don't eat moldy and spoiled food. To improve personal hygiene and environmental hygiene, students are required to wash their hands frequently, cut their nails frequently, change clothes and quilts frequently, and understand the spread and prevention of seasonal germs and viruses. Promote students to develop strong consciousness and good habits.

V. Overcoming deficiencies and going to a higher level

According to the inspection standards, we found that despite our considerable efforts, there are still some shortcomings in our work. In the future, the school will take this inspection as an opportunity to further strengthen supervision and continuously improve management measures, so as to make the food safety work in school canteens reach a new level.

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