Self-inspection report on food safety in canteen (5 selected articles)

Time flies, and the hard work has come to an end. Looking back at the work during this period, there are both surprises and problems. It is time to record them in the self-inspection report. I believe many people will find it difficult to write the self-inspection report. The following is the self-inspection report on food safety in the canteen carefully compiled by me for reference only. Let's take a look.

Report on self-inspection of food safety in canteens 1

In a highly responsible attitude towards students, parents and society, the school conducted a detailed inspection of food safety in school canteens in strict accordance with the requirements of the County Education and Sports Bureau. Now the self-inspection of food safety in canteens is reported as follows:

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

In order to strengthen the safety of students' collective dining and food hygiene, and ensure the health of teachers and students, The school was established to implement the division of labor and implement it 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.

Leading Group for Food Hygiene and Safety:

Leader: Wang Guanghui

Deputy Head: Li Guowei

Member: Li Guang, Xue Guohui, Wang Cheng, He Dongbo, Li Chunxue

II. Self-inspection

Dining in the school canteen: There are more than 911 students currently living on campus. 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, and has formulated and improved canteen hygiene system, food acceptance system and safety management system.

The school has a suggestion box, and 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.

3. Existing problems:

1. We also found some problems 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 and 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. Hold regular meetings of canteen staff, and often organize to learn knowledge about food hygiene and safety, so as to enhance safety awareness and improve management level.

2 further standardize internal management. The overall work of the canteen has been institutionalized and standardized. 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. Regular morning meetings, class meetings, school meetings, campus radio and blackboard newspapers are used to educate students on food hygiene. 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 shortcomings 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 continuous improvement, so that the food safety work in the school canteen and even the overall work of the school will reach a new level. Report on self-inspection of food safety in canteen 2

In order to strengthen school management, raise awareness of safety and hygiene 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. According to the spirit of the Notice on Further Strengthening Food Safety in School Canteen forwarded by Ping Food and Drug Administration [21xx] No.117, in order to ensure the physical and mental health of teachers and students in the school, stabilize the normal teaching order and prevent food poisoning accidents. On September 3rd, 21xx, the leaders of our school launched a comprehensive and serious self-inspection on the hygiene work of the school canteen, and now the self-inspection and self-inspection situation is reported as follows:

First, the school leaders attach importance to the hygiene work of the canteen

At the beginning of this semester, the school set up a leading group for the safety work of the school canteen headed by the principal, and made plans to clarify the responsibilities for each specific safety work. At the same time, the school kitchen 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 work, and ensure that teachers can rest assured to go to the kitchen.

second, improve the health and food management system, so that the responsibility goes to people

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

Third, adjust the internal layout of the kitchen, so as to keep the items in order and clean

Strengthen 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.

iv. The system of obtaining certificates and tickets is put in place

The purchased food, raw materials, food additives and food-related products are inspected by special personnel, and the certificates and tickets are obtained with detailed ledgers. The foods are all within the shelf life and conform to national laws and regulations.

V. Regularization of cleaning and disinfection

The school has specially equipped disinfection facilities for the canteen, and the disinfection personnel have undergone strict training and investigation. The disinfection pool is set separately from drinking water, and the disinfection effect is good.

VI. The food storage place is clean and up to the standards of the State Food and Drug Administration

VII. The main problems are that the chef has no post certificate.

VIII. Rectification measures

In order to effectively control the occurrence of food poisoning incidents in schools, we should monitor all kinds of hidden dangers of accidents and effectively protect the health and safety of teachers, students and employees in schools. 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 work 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. 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 school, and prohibit students from eating at unlicensed stalls or buying non-staple food, drinks and other commodities.

(4), members of the school team organize teachers and students to inspect the canteen, and it is strictly forbidden to enter the three products.

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. Report on self-inspection of food safety in canteens 3

After receiving the documents from the higher authorities, the leading group of food safety inspection in canteens of our school conducted a special inspection on the morning of March 21th. The results of self-inspection are as follows:

1. Contents of self-inspection:

This self-inspection * * * includes hygiene license; Staff health and training certificate; Health rules and regulations and management personnel; Personal hygiene of the staff; Requirements for utensils of food; Food-related requirements; Hygienic requirements for food purchase channels; Food storage requirements; Internal and external environment of canteen; Requirements for food processing places; Whether the use of food additives is standardized or not.

2. Self-inspection process:

In the self-inspection, with a high sense of responsibility to the teachers and students of the whole school, we carefully check the hygiene, quality, facilities and equipment, processing and other aspects of the canteen.

1. On February 8, 2119, our school obtained the Catering Service License issued by the County Food and Drug Administration, which is within the validity period.

2. The school has formulated various management systems for the canteen, which are perfect. The vice principal is responsible for the safety of the canteen, and the school conducts regular safety inspections on the canteen once a month.

3. There are one ***7 staff in the school canteen and logistics service, all of whom took part in the physical examination and took up their posts with health certificates, and the health certificates are within the validity period.

4. The school has adopted fixed-point procurement of raw materials, and there is a certificate for claiming raw materials.

5. Sufficient food samples are kept in the canteen for three meals a day.

6. School tableware and canteen supplies are cleaned and disinfected daily.

7. Food additives are not used in schools.

8. The school has a kitchen waste disposal account, and the purchaser must truthfully register the time and quantity at the guard room when returning to raise pigs.

Third, the existing problems:

1. Individual logistics service personnel in the canteen did not wear the required clothes.

2. The storage room door was not locked in time, and sundries such as washing machines were piled up.

3. The screen door in the processing room is damaged.

4. It is not standardized to keep samples early.

5. The fly-killing lamp purchased last year has been damaged.

In view of the problems existing in the above inspection, the school ordered the General Affairs Office to immediately strengthen management and maintenance to better serve the school's education and teaching. Self-inspection report on food safety in canteen 4

Our school held a meeting on food hygiene in time, made special arrangements for food hygiene in school, widely publicized common food poisoning and its prevention knowledge in various forms, focused on ensuring the healthy growth of every student, strengthened the safety awareness of food hygiene of teachers and students, and created a strong atmosphere of food hygiene and safety beside me. The self-inspection report on food safety, prevention and control of infectious diseases in our school is as follows:

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

1. Set up a food safety leading group headed by President Liu, with a strong sense of political responsibility, pay close attention to the food hygiene and safety work in schools, with the top leaders personally taking charge and the leaders in charge taking charge. The first level pays attention to the first level, and the first level is responsible for the first level, and the responsibility system for food hygiene and safety is implemented at all levels. In strict accordance with the requirements of the Food Hygiene Law and the Regulations on Hygiene Management of School Dining Rooms and Students' Collective Dining, the political awareness, legal awareness, normative awareness and responsibility awareness of teachers, students and canteen staff have been improved, and strict requirements have been made to prevent food poisoning accidents.

2. Strengthen publicity. The school publicizes food safety knowledge among teachers and students in the whole school by campus broadcasting, and seriously organizes teachers and students and food practitioners to learn the laws and regulations on food hygiene and the spirit of relevant documents, thus enhancing the employees' awareness of food safety, earnestly performing their duties, and strengthening the importance and necessity of food hygiene and safety. Restrict the behavior of employees with strict requirements, strict management and strict supervision to ensure the physical and mental health of teachers and students.

2. Carry out a comprehensive inspection of food hygiene and safety

1. As soon as the school started, the school organized all employees to go to the hospital for a comprehensive health examination and obtained health certificates. All employees were certified to work.

2. The leading group made a careful investigation of the canteen in our school. It is strictly forbidden for the "three noes" products to enter the campus. According to the requirements of the Food Hygiene Law, the food hygiene in the school canteen is strictly controlled by the purchase, washing, sorting and cooking. Strictly follow the standardized operation procedures and operate in the specified area. When cooking and cooking, you must wear masks, gloves and hats to avoid touching tableware and food with your hands directly < P > to prevent cross-contamination. In this investigation, no expired, deteriorated or moldy food was found.

3. After the inspection, a meeting of relevant personnel shall be held in time, and the problems found in the inspection, such as poor hygiene and irregular clothing of the attendants, shall be rectified the next day. After the meeting, the rules and regulations were re-established, and the school re-established the food procurement hygiene system, food storage hygiene system, food hygiene management system, food hygiene system and personal hygiene system, and reiterated the health responsibility investigation system to prevent food poisoning accidents. Revised the emergency plan for food poisoning.

4. Strengthen the supervision of food hygiene. The school leaders in charge insist on going to the site every day to check food hygiene, understand the health status of the staff, deal with problems in time when they are found, leave no hidden dangers, and continue to implement the 48-hour sample retention system.

third, rectify the existing problems in time.

the problems found in the inspection, such as untidy hygiene, irregular clothing of employees and imperfect system, require all the rectification to be completed the next day.

Food hygiene in schools is a routine job. Although we have done a lot of prevention and control work and achieved certain results, we must still wake up the alarm and tighten the string of food safety work. Work hard and make unremitting efforts to build a harmonious and safe campus! 5

Our school has always attached importance to the food safety work in the canteen, constantly improved the relevant management system in the work, and implemented the management mode of division of labor and responsibility to people. In order to further strengthen food hygiene and safety in schools, prevent collective poisoning incidents in schools, ensure the physical and mental health and safety of teachers, students and staff, and maintain normal order, our school conducted a one-day food safety self-inspection and self-correction work, conducted a comprehensive investigation on food hygiene and safety in canteens, eliminated potential safety hazards, and rectified existing problems. Now the self-inspection of food hygiene and safety in our school is reported as follows:

1. Current situation of canteen hygiene management

1. School canteens have hygiene licenses.

2. The processing site should be disinfected and cleaned every day to keep it clean and hygienic.

3. The employees have obtained health certificates, and they are certified and dressed.

4. The purchase of food and raw materials has been achieved by obtaining certificates and tickets.

5. The food in stock shall be fully marked, and the shelf life shall not exceed, and attention shall be paid to moisture and mildew prevention.

6. The accountability system for leaders in charge and logistics personnel was implemented.

Second, there are problems

1. There are no screen windows and screen doors in the canteen.

2. Measures to prevent flies and rats are not in place.

Third, rectification measures:

1. Improve the organization, refine the division of labor, and make targeted rectification for the weak points. In the future, we will take the prevention and control of infectious diseases and students' food hygiene and safety as the "top priority" of school work, firmly establish the guiding ideology of "safety first, health first", establish a management team with the principal as the first responsible person and in charge of the leadership, refine the division of labor layer by layer, clarify the responsible subject, and sign the responsibility form layer by layer.