Inadvertently, a period of work has ended. Looking back on the work problems during this period, the self-inspection report should also keep up with the pace of time. So, have you mastered the format of the self-inspection report? The following are the self-inspection and rectification reports (generally 5) I collected for you. Welcome to reading. I hope you will like it.

Report on self-inspection and rectification of dining waste in school canteens 1 Our school has always put food safety and hygiene in the first place, taking food safety as the top priority of school work, paying attention to details at ordinary times. According to the requirements of Malong County Education Bureau and Malong County Food and Drug Administration, combined with the spirit of national food-related documents, our school conducted a comprehensive and serious self-inspection and rectification of our canteen in September of 2xxx, and now the self-inspection and rectification situation is reported as follows:

First, establish a leading body and strengthen the sense of responsibility.

In order to strengthen the management of collective dining and food hygiene and safety of teachers and students, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a food working committee, with President Fan Lifa as the team leader, who is responsible for the division of labor and implements it at different levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

At the beginning of each academic year, the school holds a canteen hygiene work meeting to clarify responsibilities and specific division of labor, make plans for specific safety work, and clarify responsibilities. At the same time, a meeting of school staff and logistics personnel was held to learn the documents issued by the superior, and the school logistics personnel were required to improve the hygiene awareness of the canteen, enhance the common sense of hygiene in the canteen, and earnestly realize the importance of school safety and hygiene.

Second, the cooks are trained and certified.

Three, improve the health and food management system, so that the responsibility to people.

Establish and improve the health management system and accountability system, the responsibility lies with people, and do a good job in food hygiene publicity. Teacher Zhang Guanglin should inspect and supervise the canteen at least once a day and keep records.

Four, four, put an end to food poisoning accidents:

(1) Ensure purchasing and processing: do a good job in purchasing acceptance, cooking and keeping food samples.

(2) Turn off "disinfection". All tableware and utensils are sterilized at high temperature.

(3) Turn off "personal hygiene". Cooks must obtain health certificates and pass food hygiene training before taking up their posts, and staff must wear work clothes when entering the canteen.

(4) Put an end to non-working personnel entering the cooking room.

Five, strictly improve the management of nutritious meals.

According to the requirements of the old county central school, we should conscientiously do a good job in the collection and processing management of nutritious meals.

Six, the establishment of the principal to accompany the meal system.

Seven, the establishment of school meals committee, responsible for collecting and reflecting the opinions and suggestions of teachers and students on the school canteen, regular and irregular inspection and supervision of the school canteen.

Eight. measures for rectification and reform

(1) Strengthen publicity and education to enhance students' awareness of food hygiene and safety. Schools and canteens should strengthen education through classroom education, blackboard newspaper, 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 allows canteen staff to consciously operate in accordance with the Food Hygiene Law.

(2) Strengthen management, health supervision, and strict operating procedures for canteen production and processing.

(3) Stop using disposable bowls and chopsticks to prevent the occurrence of food-borne diseases.

(4) Through health education, the school warns students not to eat moldy food, not to buy three-no products, and not to drink raw water and cold water, and educates students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health habits.

(5) Ensure the smooth drainage of the kitchen floor and clear the accumulated water in time.

(6) Raw and cooked food shall be stored separately, and raw and cooked food pots shall be used separately and marked with the words raw and cooked. Students are not allowed to provide overnight or spoiled food. Raw and cooked food should be stored separately and kept clean in the refrigerator. The food storeroom shall not store toxic and harmful articles and personal articles.

(7), must establish and improve the food and raw materials purchase ticket, card and registration system.

Eight, the existing problems

At present, the canteen conditions in my new school are somewhat poor, especially the house is crowded, which makes it difficult to carry out the work. However, we must persist in the above points, resolutely put an end to food poisoning accidents, make persistent efforts, and do a better job in canteen hygiene.

According to the spirit of Document No.2, the report on self-inspection and rectification of catering waste in school canteens. County People's Government document [20xx] No.36 English Teaching Method [20xx] 1 1, combined with the actual situation of our school, our school has taken various forms to pay close attention to food safety, extensively carried out food hygiene and safety education activities, and learned food hygiene and safety-related knowledge, which has improved the safety awareness of teachers and students in our school and ensured their ability to distinguish qualified foods.

March 30th, 20xx 3 1 According to the instructions from the superior, our school carried out the dragnet investigation and rectification work on food hygiene and safety in the second small area of Daihe. Participants in this safety investigation and rectification work are: school principal, vice principal, person in charge of food hygiene and member of safety team xxxxx. In line with the attitude of attaching great importance to school safety work and being serious and responsible for safety work, we conducted a thorough investigation and rectification, found a problem, responded to a problem, and tried to solve a problem.

The problems found in this food hygiene and safety inspection and the rectification opinions are as follows:

1. The cleanliness of school canteens, small shops and school stalls is poor, and food storage is chaotic, which requires orderly storage and meets national standards;

2. Some food purchases are not recorded, and some records are not standardized. We can't see the place of purchase and the food situation, so we need to collect evidence and set up accounts according to regulations;

3. The raw and cooked food in the school canteen is unqualified, so it should be stored separately and kept in cold storage.

4. The food trial compensation system and the sample retention system have not been well adhered to, and should be adhered to according to the training requirements;

5. Students can freely enter and leave the operation room of the school canteen, small shops and the storage place of school stalls. Students are strictly prohibited from entering or leaving without permission to prevent poisoning incidents;

6. Do not sell expired, deteriorated, food and three-no products;

7. There is a booth in the school without health permit, business license and employee health certificate. Suggest immediate treatment. 20xx can not be completed before April 5, please investigate and deal with the relevant departments in accordance with the law;

8. There are quality problems in school drinking water. It is suggested that leaders at all levels report this situation to relevant departments, take samples for testing, and rectify unqualified drinking water to ensure the safety of drinking water for teachers and students in the school;

9. There are some stalls selling students' snacks and meals around the campus, which brings great difficulties to the food hygiene and safety management of the school, hoping to rectify the surrounding environment of the school.

I implore leaders at all levels to help rectify the second minor security risks.

Report 3 on self-inspection and rectification of dining waste in school canteen aims at strengthening school management, raising safety and health awareness and creating a good and harmonious campus environment. The school has long put safety and health work in the first place, paying attention to peacetime and details. According to the spirit of the Notice on Further Strengthening Food Safety in School Canteen and the arrangement of the Equipment Center of the District Education Bureau, the leading group of our school canteen hygiene conducted a comprehensive and serious self-examination, and now the self-examination situation is notified as follows:

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

Over the years, the school has always attached importance to the prevention and control of infectious diseases, students' food hygiene and campus environmental safety. The school firmly established the guiding ideology of "safety first, health first", and established a management team with President Jin Zhongqi as the first responsible person, Vice President Dai Bin as the administrative person in charge, and the director and deputy director of the General Affairs Department responsible for the division of labor. The division of labor of managers is detailed at different levels, the main body of responsibility is clearly defined, and responsibility forms are signed at different levels. Clarify who is responsible for the issue of accountability. The General Affairs Department strengthens the process management, makes timely rectification when problems are found, and strives 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 management personnel to conduct a morning check-up on day-to-day students every day, in an effort to prevent infectious diseases from spreading on campus. Establish and improve the health management system and accountability system, the responsibility should be implemented to people, do a good job in food hygiene publicity, and the general affairs department should do a good job in the inspection and appraisal of canteens, so that rewards and punishments are clear.

Two, efforts to make food safety management institutionalized and routine.

The school organized relevant personnel to seriously study the Food Safety Law, Regulations on Hygienic Management of School Canteen and Students' Collective Dining, and the relevant notices and spirits of the higher education administrative departments. Carry out food safety publicity activities throughout the school, and publicize food safety through blackboard newspaper, campus radio, campus network, window and other forms. 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 health certificates. Food raw materials, condiments, food additives, packaged food, chicken, fish, meat and vegetables distributed by Runzhou Equipment Center shall be inspected by the canteen and school logistics personnel before storage. Any stale, expired and moldy food should be used out of the library. Every meal should be kept for 48 hours for inspection and kept in the existing freezer. Each post-processing sample shall be no less than 100g, and detailed records shall be made, and food samples shall be kept well. All the leftovers that can't be sold must be removed as garbage and never left for the next meal. Do a good job in preventing flies and rats. The operation room is equipped with a screen door, and the exit is equipped with a rat net. Without leftover food, rice grains will not be spilled on the ground, and small animals will not be lured in. Screen doors and screens should be closed properly during operation.

Third, strengthen the management of school canteens and logistics personnel and do a good job in health knowledge training.

At the beginning of the new semester, the principal's office and the logistics staff have called the canteen and the logistics staff to learn safety and hygiene knowledge for many times, asking them to standardize the operation and abide by the hygiene management system, so that the canteen and the logistics staff can master the basic requirements of food hygiene and safety and develop good personal hygiene habits. Wear clean work clothes, wash your hands and cut your nails frequently, don't wear slippers, and don't smoke, spit or litter in the canteen. Actively cooperate with the food and drug supervision department and the Bureau of Quality and Technical Supervision to inspect the hygiene and equipment of our canteen, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification and eliminate possible safety hazards.

Fourth, strengthen publicity and education to improve students' awareness of food hygiene and safety.

School health centers and canteens should strengthen education through classroom education, blackboard newspapers, knowledge lectures and other forms, so that food hygiene and safety knowledge can be deeply rooted in people's hearts, consciously resist counterfeit and shoddy products, and safeguard their own health. At the same time, it also allows canteen staff to consciously operate in accordance with the Food Hygiene Law. Through health education, the school warns students not to eat moldy food, not to buy three-no products, not to drink raw water and cold water, and to educate students to enhance their awareness of self-protection. Use campus radio, blackboard newspaper and special lectures to publicize health and food safety knowledge and advocate students to develop good health 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.

Five, the district equipment center invested funds to improve the canteen environment and equipment.

The equipment center purchased stainless steel tableware, kitchen utensils, heating barrels, food delivery vehicles, soup barrels, cupboards, boiler equipment, etc. The canteen environment is clean, the warehouse, roughing room and operation room are isolated, the raw and cooked food in the processing room are separated, the meat and vegetables are separated, the containers and tools for processing raw and cooked food are separated, the food is stored in categories, and the food stacked in the warehouse is separated from the ground.

Six, safety, alarm bells ringing.

In order to effectively control the occurrence of food poisoning incidents in schools and do a good job in monitoring all kinds of accidents, the Equipment Center installed four monitoring cameras for the school canteen, including 1 in the operation room, 1 in the food preparation room and two in the hospital, which effectively guaranteed the health and safety of teachers, students and employees in the school.

The school security team put an end to all non-staff members entering the canteen. Without the company of relevant school personnel, non-canteen staff are not allowed to enter, effectively preventing the occurrence of poisoning incidents.

Seven. existing problems

(1) Due to the space and funds, the standard of supporting facilities in school canteens is not high.

(2) The staff in the school canteen are all temporary workers, with low wages and insufficient peace of mind.

Through inspection, we believe that the food safety work in our school canteen 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.

Report on self-inspection and rectification of food waste in school canteen 4. In a highly responsible attitude towards students, parents and the society, the school conducted a detailed inspection of the food safety in the school canteen in strict accordance with the requirements of the Education Office of the Development Zone and the documents of the Municipal Education Bureau and the Health Bureau. The self-inspection of food safety in school canteens is hereby notified as follows:

First, establish a leading body and strengthen the sense of responsibility.

In order to strengthen students' collective dining safety and food hygiene, ensure the health of teachers and students, further strengthen management awareness, improve management level and clarify management responsibilities. The school has set up a leading group for food hygiene and safety: the principal is the leader, the teacher is in charge, the division of labor is responsible, and it is implemented at all levels. The leading group will regularly and irregularly inspect the food hygiene and safety in the school canteen, and make timely rectification when problems are found.

Group length:

Deputy team leader:

Members:

Second, the self-examination situation

Dining in the school canteen: more than 500 students and more than 20 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, and formulates and improves various rules and regulations for canteen management.

(1) Health system:

First, food hygiene:

1. Fresh, hygienic and pollution-free foods such as vegetables, meat, rice and noodles shall be purchased, and foods that are spoiled, expired and do not meet the hygiene standards shall not be purchased and sold.

2. Food fly-proof, rat-proof, dust-proof and anti-corrosion facilities should be used normally.

3, raw and cooked food stored separately, cut raw and cooked food knife and chopping board used separately.

Before processing, food must be washed and cooked to ensure the hygiene and safety of food.

5. Clean the tableware containing food and disinfect it regularly. When selling cooked food, you must use a dish clip, and you are not allowed to eat it by hand at will.

B, personal hygiene:

1. The canteen staff should have a physical examination in strict accordance with the requirements of their superiors, and only those who meet the requirements can take up their posts.

2. Pay attention to personal hygiene, wear clean work clothes and work caps when going to work, wash your hands frequently, cut your nails frequently, take a shower and have a haircut frequently, wash your hands frequently, and change your work clothes and work caps frequently.

C. Environmental health:

1. The indoor and outdoor environment such as dining room and kitchen must be cleaned every day according to the contract scope and kept clean and hygienic. The floor should be clean, and the walls, doors, windows and ceilings should be free of stains, paint, dust, cobwebs, outdoor dirt, unblocked ditches, peculiar smell and sanitary dead ends.

2 cookers, pools, cookers, countertops, chopping boards, food cabinets, freezers, etc. Must be cleaned frequently and kept clean.

3, the canteen around the sink, ditch, leftovers pool (barrel) should be cleaned and cleaned frequently.

Clean the dining table and chairs after using them. Tableware and containers for cooked food should be washed and disinfected.

5. The storage of food and raw materials shall meet the requirements of hygiene, safety and neatness.

6, found that the purchase and sale of sick, spoiled meat (including mother pork) rice noodles and other foods, causing harm to human health, the company quartermaster is mainly responsible.

7. The purchased food shall meet the food hygiene standards, and valid licenses and invoices for bulk food must be provided.

8. The purser should strengthen the investigation and understanding of market conditions, try every means to purchase cheap and good quality goods, and try to reduce costs and expenses. Make as many varieties as possible for each meal, so that every student can have a delicious meal.

9, leftovers, in strict accordance with the requirements for processing.

(2) Catering system

1. Dinner should be served on time in strict accordance with the meal time stipulated by the school, and it is not allowed to advance or postpone the meal time without special circumstances.

Be polite and don't use rude language.

3. Check the number of meals in time when starting meals, and replenish them in time to ensure adequate supply.

(3) Food acceptance system

1. All food purchased in the canteen must be accepted before use. Check the quality. Mainly depends on whether the food quality is intact, whether there is pollution and deterioration, whether there is a complete manufacturer, trademark, production date and other signs, whether the shelf life has passed, whether there is a product certificate, etc. Number of tests. If you can weigh it, you must weigh it, and whether it meets the quantity standard is calculated by piece.

2. After acceptance, the inspector shall sign the purchase invoice. Unqualified, it shall timely feedback to the purchaser. The purchaser must contact the supplier to return the goods and prohibit unqualified food from entering the canteen.

3, without acceptance. Food is strictly forbidden to enter the canteen, and the inspectors must be strict and serious during the acceptance process.

4, canteen staff should be based on seasonal changes and local conditions, and strive to improve the level of operation, and strive to achieve diversification of dishes and scientific catering. Prices are set in strict accordance with relevant regulations, and canteens are not allowed to raise prices without authorization.

(4) Safety management system:

1, improve the concept of safe operation, do a good job of fire prevention, theft prevention and gas protection, and lock doors and windows when no one is around. The canteen is on duty at night.

2. Non-working personnel are forbidden to enter the operating place and storage room of the canteen, and snacks and snacks are not allowed to be sold in the kitchen. Without the permission of the staff, the school staff and students are not allowed to enter the canteen, let alone the operation room and raw material room.

3, found that employees have suspicious infectious diseases should immediately report to the school, take relevant measures.

4. The keeper should make a good account of the canteen in time and fill in the receipt form truthfully. When the materials are delivered out of the warehouse, the storekeeper should fill in the delivery form and ask the consignee to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).

5. Check whether water, electricity, gas, stoves, disinfection cabinets and refrigerators are normal. Work normally, deal with problems in time to prevent safety accidents. Turn off the water, switch, main oil and gas valve, doors and windows after work, and take preventive measures.

6, must strictly abide by the safety operation procedures and related operating norms, to prevent industrial accidents. Do not move electrical equipment at will; Don't change the function of electrical appliances at will; Don't pull wires or power. Before using electrical equipment, users must first learn the instruction manual of the equipment and master the use method before operating. If you do not comply with the above regulations, you will bear the consequences of the accident and pay personal compensation for the equipment damage.

7. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.

8, actively prevent and control food poisoning, once the situation happens, immediately report to the school leaders and principals, and protect the scene, sealed suspicious food, in order to find out the cause of the accident, shall be investigated for responsibility.

9. Keep samples in time for each meal. Strictly sell leftovers.

10, the canteen will be cleaned in time by special personnel and kept clean all day.

(5) In case of violation of school rules and regulations, the steward should cooperate with the General Affairs Office and the school to find out the responsibility. Those who are directly responsible should be dealt with in strict accordance with the school rules and regulations, and those who belong to the management responsibility of the purser should be aggravated. In case of a major safety accident, it shall be handed over to judicial organs for handling.

(6) The school has a suggestion box, and the General Affairs Department 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.

(seven) strictly implement the school management system. The administrator should establish and improve the daily report of income and expenditure and the subsidiary ledger of procurement expenditure, and report the subsidiary ledger of income and expenditure of the current month to the school Committee once a month.

Third, the existing problems:

1. We also found some problems in 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 can't explain the questions of faculty and students clearly, which is easy to cause misunderstanding.

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

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

Fourth, the rectification measures:

1. Establish a responsibility supervision mechanism, constantly improve and update various management systems, so as to achieve: the system is on the wall, the responsibility lies with people, and it is put in place. Convene canteen staff meetings regularly, and often organize to learn food hygiene and safety knowledge, enhance safety awareness and improve management level.

2. Further standardize internal management. The overall work of the canteen has been institutionalized and standardized. Personnel, procurement, warehousing, processing, sales and other management links have been implemented in detail.

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 broadcasts, blackboard newspapers, etc. to educate students on food hygiene, and educate them to do three things when buying food: first, look at the color of food, second, smell the smell of food, and third, see the date of production and shelf life clearly; One is not to drink raw water, the other is not to buy expired food, and the third is not to 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.

Fifth, overcome the shortcomings and move on to the next step.

Compared with 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 school canteens and even the overall work of the school will reach a new level.

Report on self-inspection and rectification of dining waste in school canteen 5 20xx On March 24th, Maitreya US Food and Drug Administration came to our school for routine work inspection, including food safety management system, food raw material procurement process, food sample retention and inventory. During the inspection, our school's food safety management system and emergency plan for food safety accidents basically meet the requirements, and the food samples are also very standardized. However, the work of obtaining evidence and obtaining tickets for the purchase of food raw materials is still lacking. The food raw materials in the warehouse are classified and stored on shelves to keep ventilation. Therefore, Maitreya Food and Drug Administration immediately announced the test results to the working group of our school canteen, and asked our school canteen to carry out rectification.

Our school carried out self-examination and rectification for the unqualified purchase of certificates, tickets and inventory in the canteen.

(1) self-check is as follows:

1. When purchasing food raw materials, some food raw materials that think they don't need licenses and tickets don't need licenses and tickets.

2. The warehouse is located near the canteen, so ventilation is not considered.

(II) The rectification situation is as follows:

School leaders and relevant staff have carefully studied the rectification notice issued by the Food and Drug Administration, held a canteen work meeting, investigated problems, summed up experiences and lessons, arranged rectification plans, strictly assigned responsibilities to people, and handled all food operations (food procurement, food storage, food management, food safety, etc.) to ensure food safety and hygiene. In response to this incident, the canteen of our school has made the following rectification on food procurement, food storage and daily work:

1, food procurement:

(1) The food that enters the school cafeteria must be well understood, and one thing has one certificate.

(2) For agricultural products without certificate, be sure to ask the source clearly, remember the purchase time and who the seller is.

(3) Items that have not received a certificate, ticket or registration are not allowed to enter the school canteen.

2. Food storage:

(1) The food raw materials purchased in the school canteen must be classified and stored on shelves off the ground.

(2) The warehouse should be arranged in a well-ventilated place.

(3) The warehouse should be disinfected at any time, and check for spoiled food at any time. Once found, it should be treated as waste immediately.

3. Daily work:

(1) Continuously improve the food safety management system.

(2) Do a good job in food procurement, food storage and food operation. The responsibility lies with people. If you find a problem, you should check it out.

(3) Pay special attention to the sanitation of the canteen and keep it clean at any time.

(4) Strictly abide by the operating specifications of cooked food operation.

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