School canteen management self-inspection self-examination report (General 6)

Busy and full of work in the time under the urging of the end of the work, looking back on this period of time, there are problems is very worthwhile to summarize, I think at this time, you need to write a self-examination report. How do we go to write a self-examination report? The following is I help you organize the school canteen management self-inspection self-inspection report (General 6), for reference only, we take a look at it.

School cafeteria management self-inspection self-inspection report 1

Campus in line with the students, parents, the community highly responsible attitude, in strict accordance with the requirements of the Development Zone Office of Education, seriously against the requirements of the Heze City Education Bureau, the Bureau of Health documents, the campus cafeteria food safety carried out a detailed inspection, the cafeteria food safety self-inspection work is now reported as follows:

First, the establishment of a leadership organization, strengthen the sense of responsibility

In order to strengthen the mass of students dining, food hygiene safety, to ensure that teachers and students are healthy, and to further strengthen the management of awareness, improve the level of management, and clarify the management responsibilities. Campus set up a food hygiene and safety leading group: Hao Dengqiang principal as head, Li Zhaojian, Ren Shenping teacher specializing in the implementation of the division of labor, the implementation of layers. The leading group divided into regular and irregular combination of food hygiene and safety inspection of the campus cafeteria, found that the problem of timely rectification.

Second, self-examination of the situation

In the campus cafeteria meals: the existing resident students more than 800 people, more than 40 staff. Campus in line with the principle of hard work and thrift, so that the principle of students, do a good job of sales management of the cafeteria, food safety as the campus work of the top priority, the development and improvement of the management of the cafeteria rules and regulations.

(a), health system:

A, food hygiene:

1, should be purchased fresh, hygienic, non-polluting vegetables, meat, rice and noodles and other food, shall not purchase and sale of corrupted, spoiled, expired food, as well as food that does not fit the health standards.

2, food fly, rodent, dust, antiseptic facilities should be used normally.

3. Raw and cooked food are stored separately, and knives and cutting boards for raw and cooked food are used separately.

4, before processing, the dish must be washed, the food should be cooked, to ensure that the meals are hygienic and safe.

5, food utensils washed, regularly disinfected, the sale of cooked food must use food clips, do not take food with their hands.

B, personal hygiene:

1, the cafeteria staff should be strictly in accordance with the requirements of the higher level of medical examination, fit the requirements of the person to work.

2, to pay attention to personal hygiene, work wear good clean work clothes and hats, wash their hands, cut their nails, take a bath and get a haircut, wash and change their work clothes and hats.

C, environmental health:

1, dining room, kitchen and other indoor and outdoor environments according to the scope of the package must be cleaned every day, continuous cleanliness and hygiene, weekly sweeping to achieve the indoor "six light", the ground is clean, the walls, doors, windows, ceilings, no stains, no paintings, no dust, no cobwebs, no dirt, no cobwebs, outdoor! Dirt, smooth gutters, no odor, no health dead ends.

2, pots and stoves, sinks, cooking utensils, countertops, cutting boards, food cupboards, freezers, etc. must be frequently cleaned, and continue to clean.

3, the cafeteria around the sink, gutter, leftover pool (barrel) to be frequently cleaned, cleaned.

4, dining tables and chairs to wipe clean after use. Tableware and containers for cooked food should be washed and sterilized.

5, the storage of food and raw materials should fit the requirements of health, safety and cleanliness.

6, found that the purchase, sale of sick, dead, spoiled meat (including female pork) rice and noodles and other food, causing harm to human health, the division chief of the main responsibility for duty.

7, the procurement of food should be close to the food hygiene standards, bulk food must be brought to the food of valid licenses and invoices.

8, the chief of service should strengthen the market research and understanding, as much as possible to think of ways to purchase inexpensive and good quality goods, try to reduce costs and reduce spending. Each meal as much as possible, making multiple varieties, and strive to each student can eat delicious meals.

9, on the leftovers, strictly in accordance with the requirements for processing.

(2), dining system

1, strictly according to the campus meal time on time, no special circumstances shall not advance or delay the start of the meal time.

2, to be polite to people, do not use rude language.

3. Check the number of meals in time for the start of the meal, replenish them in time to ensure that they are supplied in full.

School canteen management self-inspection self-inspection report 2

My central school in line with the students, parents, the community highly responsible attitude, in strict accordance with the higher authorities on the work of the school canteen food safety requirements, and seriously against the "Fengqing County Board of Education on the work of the canteen food safety special inspections of the emergency notification" requirements of my center school canteen food safety carried out a detailed inspection, is now the Cafeteria food safety self-inspection work reported as follows:

First, the establishment of leadership institutions, strengthen the sense of responsibility

In order to strengthen the collective dining of students in my center school, food hygiene safety, to ensure that teachers and students are healthy, and to further strengthen the management of awareness, improve the level of management, and clarify the management responsibility. My center school set up a food hygiene and safety leading group: the principal is the leader, the director of the general affairs division, the head of the study group is responsible for the division of labor, the implementation of the layers. The leading group divided into regular and irregular combination of food hygiene and safety of the school cafeteria food hygiene and safety inspections, found that the problem of timely rectification.

Second, self-examination

(a) Schools to establish the principal as the first person responsible for the responsibility of the canteen food safety system, the school group leader is a full-time and part-time food safety management personnel.

(ii) the establishment of a sound canteen food safety management system.

1, dining in the school cafeteria: the existing 934 students, 42 staff. Schools in line with the principle of thrift and frugality, the principle of allowing students to do a good job of sales management of the cafeteria, food safety as the top priority of the school's work, develop and improve the management of the cafeteria rules and regulations, hanging in the cafeteria dining places, as required to comply with the implementation.

2, violation of school rules and regulations, the canteen administrator with the General Affairs Office and the school to find out the responsibility belongs to the directly responsible person, in strict accordance with school rules and regulations, belonging to the General Affairs Office of the management of the responsibility of aggravated treatment. There are major security accidents, transfer to the judicial organs to deal with.

3, the school set up a suggestion box, by the General Affairs Office regularly collect teachers and students on meals, health, service attitude and other aspects of the comments and suggestions, and regularly organize student representatives to assess, check the quality and quantity of meals.

4, strict implementation of the school's management system. The administrator establishes a sound income and expenditure account and purchasing, expenditure ledger, and reports to the school meals committee once a month on the income and expenditure ledger of the month.

(C) a variety of documents are complete and effective. School canteens in accordance with the requirements of the food service license, health training certificate for employees, the documents are complete and effective, the canteen employees are required to wear a variety of clothes and hats.

(d) school cafeterias are not illegal procurement, processing, consumption of a variety of prohibited foods. School canteens do not process and produce cold meat and cold dishes; do not process and produce bean curd (beans), sprouting green potatoes, wild mushrooms, wild vegetables, etc.; do not purchase, storage, use of nitrites; do not process and consume overnight lean and cold meals.

(E) school cafeterias seriously implement the food sampling system, the number of samples to meet the required standards, the time to 48 hours.

(F) school cafeteria environmental hygiene, processing operations, storage of raw materials, cafeteria utensils and equipment, food containers and packaging materials, sanitation, food utensils, food utensils and containers holding direct access to food and other requirements.

(VII) school cafeterias strictly implement the food ingredients and food purchases purchase inspection, documentation, registration and access to storage system, the relevant accounts are sound. Edible oil, rice, flour, spices and other bulk food to implement the bidding fixed-point procurement.

(H) school cafeteria at the beginning of each semester as required to carry out the cafeteria manager, the cafeteria staff of food safety management training, carried out monthly on the students of the food safety publicity and education.

Third, there are problems

1, in the inspection process also found the existence of some problems. For example: part of the vegetable cleaning method does not meet the requirements of nutritional hygiene; sale of food, the staff health protection measures are not in place; individual staff members of the staff and students of the doubt explanation is not in place, easy to cause misunderstanding.

2, the students are mostly from the surrounding rural areas, the age of the younger, at home is the little emperor, the little princess, the ability to take care of themselves is weaker, to comply with school rules and regulations, to maintain environmental hygiene in the dining room, the awareness of the relatively poor.

3, due to the market, vegetables, meat and other food prices are high, it is difficult to meet the tastes of everyone.

Fourth, corrective measures

1, the establishment of the responsibility to monitor the mechanism, and constantly improve and update the management system to do: the system on the wall, the responsibility of the person, the implementation of the place. Often held a meeting of the cafeteria staff, organized to learn about food hygiene and safety knowledge, enhance safety awareness, improve management level.

2, further standardize internal management. The school canteen ` comprehensive work to institutionalize and standardize. From personnel, purchasing, storage, processing, selling and all management links to refine and pay close attention to the implementation.

3, pay attention to publicity and education, enhance the awareness of teachers and students of food hygiene and safety. Often use the morning meeting, class meeting, school meeting and the use of campus radio, the blackboard newspaper targeted at students to carry out food hygiene publicity and education, education students to buy food to do three and three do not: a good look at the color of the food, the second to smell the smell of the food, the third to see the date of production and the shelf-life; a do not drink raw water, two do not buy expired food, three do not eat moldy and spoiled food. Improve personal hygiene and environmental hygiene, students are required to be diligent in hand washing, nail clipping, changing and drying clothes and quilts, and know how to seasonal germs and viruses `spread and prevention. Promote students to develop a strong sense of awareness and good habits.

Fifth, to overcome the shortcomings, and then to the next level

Against the inspection criteria, found in the self-check, despite our considerable efforts, there are still some deficiencies in the work of the school in the future, the school will take this inspection as an opportunity to further increase the supervision of the work of the efforts to continue to improve the management of the measures, so that the school cafeteria food safety work on a new level. The school will take this inspection as an opportunity to further increase supervision and continuously improve management measures, so that the school canteen food safety work to a new level.

School canteen management self-inspection self-inspection report 3

According to the municipal education bureau, "on the development of school canteen food safety rectification to prevent the occurrence of food poisoning incidents of emergency notice," Dan Office [20xx] No. 127 of the spirit of the document, in order to do a good job in my town school canteen food hygiene and safety work, the central school made careful arrangements for the deployment of the town school canteen carried out a thorough inspection of the inspection out of the problem of timely corrective action, and to check the work of the school canteen, and to ensure that the school canteen is safe. The problem of timely rectification, and further improve the canteen health and safety systems, has achieved better results, now the canteen food hygiene and safety self-inspection report is as follows:

First, the establishment of the leadership organization, clear responsibility

In order to strengthen the management of the collective dining, food hygiene and safety work to ensure that the teachers and students In order to strengthen the management of students' collective dining, food hygiene safety work, to ensure that teachers and students health, and further strengthen the management awareness, improve the management level, clear management responsibility. The central school set up a canteen food hygiene and safety inspection team: head: Dong Tianping, deputy head: Chen Yongyi, members: Lv Chun, Pan Yaozhong, Zhang Hui, Li Mingjun, Zhou Jun, Geng Zhu Hua, Li Guangcheng, Chen Qifu

Second, check the situation

The school held a meeting of the principal of the canteen hygiene and safety work special meeting on November 1, 20xx to discuss this canteen hygiene and safety work, and to discuss this canteen hygiene and safety work. The work of the special meeting, the cafeteria health and safety self-inspection of the work of the specific arrangements, and set up a school cafeteria health and safety work leading group. Truly a leadership package, the requirements of a clear, responsible for their own responsibility, responsibility to a person. November 1, 3 by the central school principal to take the lead in command, the head of each school, canteen managers actively participate in the cooperation of the school canteens, commissaries, etc. to carry out a comprehensive inspection, especially on food hygiene, food and beverage personnel's personal hygiene, drinking water hygiene, environmental hygiene, prevention and control of infectious diseases and management of the status of the canteen electricity safety carried out a comprehensive and detailed investigation. Comprehensive and detailed inspection. After the end of the inspection, timely rectification, the development of detailed rectification measures to further improve various rules and regulations, the existence of problems can be resolved in a timely manner, temporary difficulties in a timely manner to the higher authorities to report, and take effective measures to eliminate hidden dangers. Central school on November 7, organized by the relevant personnel on the rectification of the situation was reviewed. Self-examination of the work carried out to further clarify the responsibilities of the relevant personnel, raise awareness, and further enhance the management of the cafeteria, cafeteria staff of the legal awareness and sense of responsibility.

Third, take measures

1, sound canteen sanitation facilities. Each school invested funds to buy a number of cafeteria facilities and equipment to further improve the cafeteria health facilities. At present, the cafeteria is fully functional, fly, dust, rodent and other facilities are sound, the layout of the processing area is reasonable, the surrounding environment is clean and beautiful.

2, further standardize the management. First, a sound organization, the beginning of the school year, the central school set up a leading group of food hygiene management, to determine a central school staff as a full-time administrator, responsible for the supervision of the school canteen, management, inspection work. Food hygiene management leading group on a regular basis, from time to time on the canteen health inspections, found that the problem of timely supervision and rectification. Second, standardize the management. Further improve the management system of the canteen, each school has formulated the "school canteen service management rules", and revise and improve the "school canteen assessment and management methods", the overall work of the canteen has been institutionalized and standardized. From the personnel, transfer, equipment, procurement, storage, processing, sale and all other management aspects of the refinement and pay close attention to the implementation.

3, further strengthened the management of food procurement, storage, processing. Each school food procurement in strict accordance with the requirements of the "Food Sanitation Law" procurement, all unified procurement of food (including rice, flour, meat, cooking oil, types of seasoning, diesel fuel, etc.) are strictly examined to check, and in accordance with national regulations for certification. Vegetables, poultry purchased by the schools, we implement the signed contract, the fixed supply approach, and the bazaar fixed stalls, vegetable farmers signed a "supply quality assurance" to ensure food hygiene and safety, price concessions. Food storage in strict accordance with the classification, shelf, wall, off the ground principle. Processing procedures are more reasonable, raw and cooked, haunting and vegetarian separation, strict implementation of cleaning and disinfection system.

4, strengthen the management of the cafeteria license. All cafeteria staff in each school annual physical examination, annual training in health knowledge, and to do everyone for two certificates.

5, the layout of the production site, functional zoning, production processes in line with health requirements, health facilities supporting. Cooking room with smoke and dust removal facilities, smoke and dust better. Functional partitioning is reasonable, rough treatment room, cooking room, food preparation room, cooked food room, decontamination room is set up independently. Pre-entry rooms are set up in the processing and preparation rooms for cooked food or directly imported food. There are hand washing, disinfection facilities, production site hygiene, measures to improve.

6, strengthened the safety inspection of various equipment. Now, each school cafeteria with all kinds of cooking machinery, electrical equipment, fire equipment, electrical circuits, switches and sockets, all kinds of storage safety are relatively good, management is more standardized, in place, clear operating procedures. The center of the school every month on the cafeteria safety situation to carry out a thorough investigation, combined with the usual inspection of the cafeteria safety spot checks, the emergence of problems in a timely manner to supervise the rectification, to ensure that the town teachers, students' dietary safety.

Four, there are problems

1, individual school canteen management system is not in place. Purchase and acceptance records are incomplete, the supply business information is not updated in a timely manner

2, the overall quality of the canteen cooking staff to be improved, the sense of responsibility and food safety awareness needs to be enhanced.

Fifth, corrective measures

The establishment of the responsibility to monitor the mechanism, and constantly improve and update a variety of management systems, to do: the system on the wall, the responsibility of the person, the implementation of the place. Regularly held cooking staff and logistics management personnel ` meeting, often learning food hygiene and safety knowledge, enhance safety awareness, improve management level.

After a series of positive and effective work, the school food hygiene work continues to improve, in the future, we will further enhance the school food and drinking water, food hygiene work in the school education work in the important position of the understanding. Conscientiously implement the municipal education bureau on school safety education work of the meeting, according to the "Food Sanitation Law", "School Health Regulations", "School Canteen Management Regulations" requirements, effectively strengthen the management of food hygiene work in schools, and further school safety education work, grasp, grasp, and implement, optimize the school environment, for the town's healthy development of the education sector to make a new contribution.

School cafeteria management self-inspection self-inspection report 4

After receiving the superior documents, my school cafeteria food safety work inspection leading group on the morning of March 20 to carry out a special inspection of the school cafeteria, the results of the self-inspection are as follows:

I. Self-inspection:

The self-inspection **** including health license; staff health and training certificate; health regulations and management personnel; staff personal hygiene; food utensils requirements; food-related requirements; food purchase channel health requirements; food storage depot requirements; inside and outside the cafeteria environment; food processing site requirements; food additives to use whether or not the standardization of content.

Second, the self-inspection process:

In the self-inspection, we in the spirit of the whole school teachers and students responsible for the high degree of responsibility, seriously on the cafeteria hygiene, quality, facilities and equipment, processing and other aspects of the strict inspection.

1, our school has been in xx December 8, the county Food and Drug Administration issued a "food service license" in the validity period.

2, the school has developed a cafeteria management system, the system is perfect, by the vice principal in charge of cafeteria safety, the school once a month to the cafeteria for regular safety inspections.

3, the school cafeteria and logistics services staff a **** 7 people, all participated in the physical examination, with a health card on duty, and health certificates are valid.

4, the school's procurement of raw materials to take a fixed point procurement, raw materials, vouchers.

5, the cafeteria three meals a day are carried out a sufficient amount of food samples.

6, the school tableware and canteen supplies are cleaned and sterilized daily.

7, the school does not use food additives.

8, the school has a kitchen waste disposal account, the acquisition of personnel transported back to the pig must be in the janitorial office at the time of registration and the number of truthful.

Third, there are problems:

1, the cafeteria individual logistics service staff did not an article dress.

2, the storeroom door is not locked in time, and there is a pile of laundry and other debris.

3, processing room screen door damage.

4. Early sampling is not standardized.

5, last year's purchase of the fly lamp has been damaged.

In response to the above problems in the inspection, the school ordered the General Affairs Department must immediately strengthen the management and maintenance, better for the school education and teaching services.

School cafeteria management self-inspection self-inspection report 5

In order to strengthen the management of the school, improve safety and health awareness, to create a good, harmonious campus environment. Schools have long put safety and health work in the first place, grasp the usual, heavy details. According to the spirit of the higher instructions, our school canteen health work leading group of the school canteen food safety work to launch a comprehensive, serious self-inspection and self-inspection, now the self-inspection and self-inspection report is as follows:

First, the school leadership attaches importance to the work of the canteen food safety

At the beginning of the school year, the school specifically convened the canteen food safety work conference, clear Responsibilities and specific division of labor, the establishment of the school cafeteria safety work leadership group headed by the principal, for each specific safety work to develop a plan to clarify the responsibility. At the same time held a meeting of school staff, canteen administrators, study the documents issued by the higher level, the school canteen administrators are required to improve the canteen hygiene work awareness, enhance the canteen hygiene knowledge, and effectively recognize the importance of the work of the students' safety and health, to ensure that the children are well educated, well managed, well protected, so that the parents can rest assured that their children will be handed over to our hands.

Second, to ensure that the dietary practitioners licensed.

Third, a sound health, food management system, to achieve responsibility. Establishment of a sound health management system and accountability system, responsibility to a person, to improve food hygiene publicity.

Four, put the four passes, to prevent the occurrence of food poisoning:

(1) good procurement, processing pass: procurement to do a good job of acceptance, processing to do to burn cooked cooked, do a good job of food sampling.

(2) put a good "sterilization" off. All tableware and utensils must be sterilized.

(3) good "personal hygiene" off. Do not be physically ill workers can not enter the cafeteria work, employees must obtain a health certificate and food hygiene training to qualify for duty.

(4) to eliminate non-staff into the kitchen off, to ensure that the phenomenon of poisoning.

Fifth, the implementation of quantitative grading management system, adhere to the quantitative grading management standards standardized management of school canteens.

Six, corrective measures

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

(1) Increase publicity and education efforts to enhance students' food hygiene, safety awareness. Through classroom education, boards, knowledge lectures and other forms of education to increase efforts to make food hygiene and safety knowledge in-depth, consciously resist counterfeit, shoddy products, to maintain their own health. At the same time, also make the cafeteria staff consciously in accordance with the "Food Hygiene Law" to operate business.

(2) Increase management efforts to eliminate the flow of food into the school door stalls; cafeteria production and processing to strengthen health supervision, strict operating procedures. Increase the rewards and punishments.

(3) school through health education, cautioning students not to eat moldy food, do not buy three products, do not drink raw cold water, education students to enhance self-protection awareness. Third, the use of campus radio, blackboard newspaper, to carry out health and food safety knowledge propaganda, advocating students to develop good hygiene habits. Increase the monitoring of food stalls around the school, prohibiting students from eating at unlicensed stalls or buying side dishes, drinks and other goods.

VII. Problems

(1) The school does not have a student dining room.

(2) The school does not have safe and reliable running water.

(3) Due to the school's financial problems caused by the hardening of the back of the cafeteria and cinder pool has not been resolved.

In short, we must work hard in the future to do a better job of canteen food safety.

School cafeteria management self-inspection self-inspection report 6

Our school has always attached importance to the work of the cafeteria food safety, in the work of constantly improving the relevant management system, the implementation of the division of responsibility for the responsibility of the management mode. In order to meet the county Board of Education, Health Bureau and Food and Drug Administration of the county canteen food safety management of special supervision and inspection, March 28-29 our school for a period of two days of food safety self-inspection and self-correction work, now will check the situation is reported as follows:

A sound organization, refine the division of labor, targeting the weak points of the rectification.

Over the years, the school has been the prevention and control of infectious diseases, student dietary hygiene and campus environmental safety work as the school's work "top priority" to grasp, the school firmly set up a "safety first, health first" guiding ideology. Guiding ideology, the establishment of a principal Hu Jianguo as the first responsible person, Zhang Lin, vice principal of the main focus, the General Affairs Office of the deputy director of the division of responsibility of the management team, management personnel division of labor layer by layer refinement, clear responsibility for the main body, signing a certificate of responsibility at all levels. Clearly who is responsible for the problems who is responsible for the accountability system. For the school cafeteria staff can not be stable, monitoring the existence of loopholes and other situations, the development of contractors, school administrators, student cadres three-person team supervision system, strengthen the process of management, found that the problem of timely rectification, the food safety incidents strive to reduce to zero. In response to the high incidence of infectious diseases in the spring, the school organizes classroom teachers, logistics management personnel every day on the day of the day students for a morning inspection, the morning and evening inspection of residential students, and strive to put an end to the spread of infectious diseases in the campus. The teachers and students of the Ministry of Services to put an end to the three food into the store, found a very fine once.

Second, efforts to institutionalize and routinize food safety management.

Schools organize relevant personnel to seriously study the "Food Safety Law", "school canteens and students collective meal hygiene management regulations" as well as the higher education administrative departments and the spirit of the relevant notice. In the whole school to carry out food safety publicity activities, to board newspapers, campus radio, campus network, windows and other forms of publicity food safety, and strive to form a safe, safe, safe, safe campus atmosphere. Strictly implement the food hygiene system formulated by the school, and strive to make it routine. Practitioners must hold health certificates, usually in the procurement of goods strictly require the cafeteria fixed-point procurement, vouchers, registers. The use of food ingredients, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. before storage by the cafeteria contractor and school logistics staff together with the inspection, for not fresh, expired, moldy and eliminate all storage and use. Each meal should be kept for inspection and detailed records, and the leftovers must be taken care of as garbage and never left for the next meal.

Student supermarkets in the purchase and sale of goods, to prevent "three-free products" into the counter flow to the students, if there is deterioration and expiration date must be destroyed in a timely manner, and make a record. Strengthen the management of school canteens and supermarkets, and do a good job of health knowledge training. The start of the new semester, the principal's office and logistics staff will be repeatedly canteen, supermarket staff called together to learn about safety and health knowledge, requiring staff to standardize the operation, comply with the health management system, so that the canteen, supermarket operators mastered the basic requirements of food hygiene and safety, and develop good personal hygiene habits, wear clean work clothes and hats during work, wash hands and cut nails, not wearing slippers, no smoking in the cafeteria, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking, no smoking. Staff are not allowed to smoke, spit and litter in the cafeteria. Actively cooperate with the Food and Drug Administration and Quality and Technical Supervision Bureau of our school cafeteria, supermarket health and equipment inspection, humbly listened to the experts put forward valuable suggestions, timely rectification, eliminating possible safety hazards.

Three, squeeze out funds to improve the canteen production equipment, supervise the standardized storage of goods, the operation process safety and health.

Strengthened the investment in the student cafeteria, in order to improve the environment of the cafeteria, the school invested a lot of money to improve the hardware conditions of the student cafeteria. Purchased stainless steel tableware, kitchen utensils, heated food cupboards, disinfection cabinets, food deterioration freezers, set up ultraviolet germicidal lamps. All tableware and kitchenware are sterilized and cleaned every meal. The environment of the cafeteria is clean and tidy, with a receiving counter and garbage containers with lids. The storehouse, roughing room and operation room are segregated, raw and cooked food are separated in the processing room, meat and vegetarian food are separated, containers and tools for processing raw and cooked food are separated, food is categorized and stored, and food is piled up in the storehouse through walls and off the ground. Through the inspection, we believe that our school's cafeteria food safety work in a normal, orderly and healthy operation of the track, basically in line with the requirements of the higher leadership and the spirit of the relevant documents. In the future, we will further take effective measures, and will not slacken in our school's food safety management work to continue to push to a new and higher level. To create a student satisfaction, parents rest assured, peer admiration, leadership recognition of the learning and living environment.

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