report on rectification of hidden dangers in canteen safety inspection 1

Our school is located in Xinglongtai Town, Shenbei New District. In order to strengthen the management of school canteens and improve the awareness of safety and hygiene, the school has long put safety and hygiene work in the first place, paying attention to peacetime and attaching importance to details. According to the requirements of the special action plan for school food safety in Shenyang in 2122, the food safety supervision team of our school launched a comprehensive and serious self-inspection on the hygiene work of the school canteen, and now the self-inspection situation is reported as follows:

1. The hardware and equipment of the canteen are relatively complete;

2. The process of raw-in and mature-out is reasonable;

3. Overall environmental sanitation and cleanliness;

4. The identification of each department is clear;

5, staff health certificate is complete;

6, mosquito, rat and fly prevention equipment.

7. The purchase channels are legal, and it is better to obtain certificates and tickets.

8. The canteen management files are good.

Shortcomings:

1. Plastic bags containing raw materials should use food-grade sanitary bags;

2. The disinfection process is not scientific enough, so that tableware cannot be completely disinfected;

3. The sample container is unqualified, the freezer temperature is too low, and the quantity is insufficient;

4. The distinction between raw and cooked food containers is not obvious;

5. Insufficient food shelves;

In view of the above deficiencies, make a thorough rectification before next Friday to ensure the safety of dining for teachers and students. Report on the rectification of hidden dangers in canteen safety inspection 2

In order to conscientiously implement the spirit of the implementation plan for food safety work in wujiang town Central School, put food safety work in the school on the agenda, effectively implement the food safety work in the school, strengthen the supervision of the school canteen, ensure the safety of teachers in the school and avoid food safety accidents, our school has formulated the following food safety implementation plan.

1. Establish an organization

School canteen food safety supervision leading group

Leader: Li Peijun

Member: Guo Fuxiang

Zhou Peng

Zhao Xiaoxia

School food safety management leading group

Leader: Dai Wentao

Member: Li Xingguang

Cheng Fulin

. Establish a health management system for school canteens

(1), a health examination system for school food production and marketing personnel

1. Before taking up their posts, food operators must go to the district disease prevention and control department for health examination, and only those who pass the examination and obtain a health certificate can take up their posts, and they must wear or carry a health certificate with them at work.

2. The person responsible for the implementation of this system organizes the food operators of this unit to have a health examination every year, and grasps the results.

3. The person responsible for the implementation of this system should regularly check the certificates of employees. If the relevant departments find that the personnel who work without a license during the inspection, they should be held accountable not only for the personnel who work without a license, but also for the person responsible for the implementation of this system.

(2), school canteen hygiene inspection system

1, establish and improve the canteen hygiene cleaning system, adhere to the environmental sanitation cleaning system;

2. Regular inspection by the competent leader (two to three times a week);

3. The person in charge of the canteen (school logistics department) conducts self-inspection;

4. members of the health leading group conduct spot checks (irregularly);

5, according to the strict requirements of the standard, leaving no dead ends;

6. Find out the problem and solve it immediately.

(3) Hygienic management system of school canteens

1. Establish and improve the sanitary cleaning system of teachers' canteens, adhere to the cleaning system and check it regularly;

2. The dining room should be equipped with flies, rats and dust-proof facilities to eliminate the "four pests";

3. Keep the dining room floor clean (no water, no oil, no dust and no garbage);

4. Restaurant service personnel should always keep their appearance clean, wash their hair frequently, take a bath, cut their nails frequently, and do not smoke during working hours;

5. Restaurant service personnel must take off their work clothes and hats before going out to handle affairs, and wash their hands with running water after coming back;

6, restaurant service personnel must wear a valid health certificate.

(4), school poisoning prevention measures

1, strengthen the management of the guard, strictly implement the school entrance registration system;

2. Strictly control the safety of procurement, storage, processing and supply;

3. The cooking materials shall be taken care of by a special person, and others shall not enter without permission.

4. No one can enter the kitchen except the staff of the unit, and the staff should lock the door when they leave;

5. Regularly train the teaching staff on food safety knowledge to enhance their awareness of preventing poisoning;

6. A special person shall be responsible for each link. The school health management leading group shall regularly check the implementation of poisoning prevention measures, and correct the hidden dangers in time when they are found. In case of safety accidents, the specific managers and supervisors shall be held accountable.

(5) Health knowledge training system for employees

1. Health management personnel in school canteens should often participate in the study of food hygiene knowledge and relevant health laws and regulations, master the laws and regulations related to food hygiene and health knowledge, and be able to educate and train food employees in their own units on health knowledge;

2. Health management personnel should regularly organize employees of their own units to carry out food hygiene knowledge training, so as to master the appropriate food hygiene knowledge, operate as required, and develop good personal hygiene habits. Report on the rectification of hidden dangers in canteen safety inspection 3

Regarding the notice of the State Education Bureau forwarding the Emergency Notice of the Provincial Department of Education on Notifying Teachers and Students of Lehua Primary School in Shitun Town, Wangmo County to Do a Good Job in School Food Safety, the relevant personnel of our school conducted a self-examination on all aspects of the work in the school canteen. Through the self-examination, we believe that the school canteen can be done according to the requirements of relevant canteens at all levels, and can do its best to do a good job under the objective conditions.

First, the basic situation of the canteen

There are two canteens in our school. There are five areas, including processing room, cooking room, catering room, storage room and student canteen, which can accommodate more than 1,111 people to eat at the same time.

2. Self-examination

1. The school is well organized. At the beginning of the semester, a leading group for food hygiene was set up, with President Yang as the leader and Vice President Li as the deputy leader, and a work plan was formulated to supervise the school canteen.

2, improve the system, the responsibility to the people. The principal is the first person responsible for the health and safety of the canteen, the canteen administrator is responsible for the specific management work, and the health teacher is responsible for the supervision and management. At the same time, a series of rules and regulations have been established, such as catering hygiene management system, canteen management system, canteen disinfection system, food procurement system, procurement certificate system, food acceptance system, food storage hygiene system, rough machining room hygiene system, cooking room hygiene system, and employee physical examination training system.

3. Do a good job in source management. In order to ensure the food safety of teachers and students, control the food procurement and prevent the occurrence of food poisoning accidents, the canteen signed food and vegetable supply agreements with various food suppliers, earnestly carried out the work of obtaining evidence and obtaining certificates, and resolutely refused to buy food and vegetables from unlicensed vendors.

4. Check the acceptance of good food and vegetables. The warehouse inspector is conscientious and responsible, and every time he buys food, vegetables and condiments, he should carefully check and accept them, strictly ensure the quality of food and vegetables, and ensure that inferior food and "three noes" food do not enter the warehouse.

5. Keep the food hygienic. While ensuring the quality of food and vegetables, we should conscientiously do a good job in food hygiene such as disinfection and cleaning to ensure that teachers and students eat "safe dishes". Washing vegetables is carried out according to the process, from washing vegetables to cooking, and the responsibility lies with people. Cold food is not provided.

6. put an end to non-staff entering the kitchen to ensure the occurrence of dangerous factors.

7, adhere to the sample retention system. The sample amount of each variety is not less than 111 grams, and it is stored for 48 hours under cold storage conditions.

8, employees hold relevant certificates, standardized operation. Employees in the canteen regularly participate in the health and epidemic prevention department's physical examination and food hygiene knowledge training, wear work clothes and working caps according to the regulations, and can do without long hair, nails and ornaments, and pay attention to personal hygiene and environmental hygiene.

9. The ancillary facilities are relatively complete. The doors and windows have fly and dust prevention facilities; There are four special washing basins for washing vegetables, washing dishes and washing hands respectively; There is a special tableware disinfection bucket; There are special tools and containers for semi-finished products and finished products, which are clearly marked and can be used separately; Food processing areas have special waste containers with lids; The food warehouse is equipped with rat-proof boards and food storage racks, which are classified and stored to ensure good ventilation.

11, turn off the "disinfection". All tableware and utensils are sterilized by high-temperature steam. Report on rectification of hidden dangers in canteen safety inspection 4

After receiving the "Notice on Carrying out Food Hygiene and Safety Work in Campus Canteen" from _ _ County Education and Sports Bureau, the leaders of our school attached great importance to it. In order to further strengthen the food safety work in our school and improve the management level of food hygiene and safety, a leadership meeting was held immediately. In accordance with the relevant requirements of the spirit of the Notice of the Municipal Food and Drug Administration and the Municipal Education Bureau on Strengthening the Food Hygiene and Safety Work in Campus Canteen to Prevent Food Poisoning Incidents, we will immediately carry out the self-inspection work on campus food hygiene and safety, carefully inspect it, and implement the rectification measures for the problems arising from the inspection. The following is the inspection status of our school:

1. Strengthen organizational leadership and attach importance to food hygiene and safety.

Our school has always attached great importance to the campus food safety work, and incorporated it into the campus safety work. The General Affairs Department took the lead in setting up the canteen management organization, with Han Xiaohui as the team leader, Liu Congqi and Li Weidong as the deputy team leaders, and Zhang Junmin, Liu Jianshe and Zhang Jianfeng as members, who were responsible for the division of labor and implemented at different levels. Conscientiously fulfill the management responsibilities of food hygiene and safety, and establish the campus food safety responsibility system and responsibility investigation system.

2. According to the requirements of Hygienic Standard for Catering Industry and Mass Dining Distribution Units, various rules and regulations have been established.

such as: canteen management system, food hygiene system, canteen safety system, canteen access system, canteen sample retention system, food safety responsibility system, food hygiene supervision quantitative classification management system, responsibility investigation system, disinfection system and emergency plan for public health emergencies. Our school also regularly invites inspectors from the county epidemic prevention station to go deep into the campus for inspection. Principal Zhang Junmin was identified as the reporter of public health emergencies.

Third, organize employees in the canteen to seriously study the Hygienic Code for Catering Industry and Mass Dining Distribution Units, and strengthen canteen management.

Our school conscientiously implements the Regulations on Campus Hygiene and the Food Hygiene Law, and in accordance with the requirements of relevant departments, the management systems of canteens are complete, so as to scientifically manage the health and safety of canteens on campus. The canteen has special managers who are responsible for the daily management of the canteen. The health and safety management system of the canteen is formulated, and the system of holding certificates is strictly enforced. The employees in the canteen can hold certificates, and the leaders in charge of the campus can also check the working conditions of the employees in the canteen at any time, so as to understand the internal situation of the canteen. The campus implements strict food procurement procedures, and the canteen implements fixed-point procurement of grain, oil, meat, eggs, vegetables and other items to ensure food safety. Further strengthen the education and training of employees' awareness of safety, hygiene, quality and service, establish a good image, and bring better service to the teachers, students and staff of the whole school. And strictly implement according to the specifications, conduct pre-job training for employees in the canteen, and each employee has a health worker, so that they can work with certificates and work in a standardized manner.

fourth, strengthen the inspection and supervision of key parts to ensure the food hygiene and safety of teachers and students.

The campus carries out routine inspections on three meals a day, mainly checking the materials such as fixed-point procurement and obtaining certificates, keeping samples of food, separating raw and cooked food, cleaning and disinfection of utensils and tableware, etc. The leaders on duty also go to the canteen to check and supervise every day, and make inspection records to ensure that the food is not polluted. And timely adjust the unreasonable kitchen interior layout. One is the steaming room, the other is the vegetable processing room, and the third is the cooking room. Strengthen the sanitation of the canteen environment, organize student cadres to inspect and evaluate the canteen, and publish the inspection results in the whole school.

5. Strengthen publicity and education, and all teachers and students in the school will participate in the supervision of food hygiene and safety.

In order to effectively educate the teachers and students of the whole school on food safety, and ensure the effectiveness of food safety education. Through strong publicity and education, the campus has made the teachers and students of the whole school have a deeper understanding of the importance of food safety, and also learned some basic food safety common sense.

Sixth, control the four customs to prevent food poisoning accidents.

(1), control the procurement and processing: do a good job of acceptance of procurement, do a good job of cooking and cooking, and do a good job of keeping samples of food.

(2) Turn off the "disinfection". All tableware and utensils are sterilized by high-temperature steam.

(3), to "personal hygiene". Employees who feel unwell are not allowed to work in the canteen. Employees must obtain health certificates and pass food hygiene training before they can take up their posts. When entering the canteen, employees must be "three whites".

(4), put an end to non-staff entering the kitchen, and ensure the occurrence of poisoning.

VII. Implement a quantitative and hierarchical management system, and adhere to the standardized management of campus canteens according to the standards of quantitative and hierarchical management.

The general affairs director of the campus is responsible for the receiving, storage and management of distributed food on campus. The General Affairs Department signs a contract with the supplier to specify the delivery time and quantity, and strictly inspect the food to prevent contaminated, spoiled and expired food from flowing into the campus. Ensure that the food is delivered to the campus on time, with good quality and quantity, and the General Affairs Department shall arrange special personnel to register the goods for delivery. The General Affairs Department shall set up a special storage room equipped with a freezer to ensure that the food is clean and hygienic, free from pollution and deterioration. The storage room shall keep samples for each batch of food delivered, and the samples shall not be less than 3 days for future investigation. Students' stoves must be carefully processed to ensure hygiene and nutrition. The person in charge of egg and milk should check the food kept in the storage room every day, and destroy the expired food in time if it is found to be moldy. The person in charge of egg and milk must record the food processing status and the storage and processing status of the remaining egg and milk on that day. The General Affairs Office standardizes the distribution procedures of distributed food. Every day, at a fixed time, the egg milk administrator distributes the egg milk to the student stoves, and the student stoves process the egg milk before the students receive it, and pack the egg milk. After the life Committee of each class counts it correctly, they will sign and collect it in a unified manner. Each class distributes eggs and milk to the students under the organization of the class teacher, and the students must sign it. Every week, each class teacher signs the registration form for students to receive eggs and milk for one week and submits it to the General Affairs Office. The egg and milk supervisor must collect the monthly egg and milk distribution registration ledger into a book and file it for inspection and audit. The Political and Educational Affairs Office cooperated with the class teacher to carry out publicity and education on food hygiene knowledge for the majority of students, and handled and prevented food poisoning incidents in accordance with the Emergency Plan for Students Eating Eggs and Milk in County No.3 Middle School.

VIII. Existing problems:

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

(2) Employees in campus canteens are all temporary workers, with low wages and insufficient peace of mind.

IX. Rectification