Since the implementation of the Nutritional Meal Improvement Program, teachers from all schools in Niujie Township have been adhering to the unified leadership and deployment of the central school? Public welfare? Serviceability? Safety? The principle of work. In order to ensure that? Nutritious food project? Safe implementation in the town, the central school strictly implement the relevant systems, strict implementation of the safety responsibility, and regularly or irregularly serious self-examination and self-correction. In order to implement the April 13, 2012 County Education Bureau held a ? Yiliang County nutritional food safety video conference? Spirit, now our school to carry out cafeteria food safety self-correction special rectification work is reported as follows:
First, the establishment of the leadership organization, strengthen the sense of responsibility
In order to strengthen the collective dining, food hygiene safety, to ensure that the students' health, and to further strengthen the management of awareness, improve the level of management and management of the clear Responsibility, the central school set up a cafeteria food hygiene and safety leading group. Organizational structure is as follows:
The leadership group set up an office in the town of Niujie central school, in charge of the work of the vice principal Gao Daoyin as office director, office members by the central school office staff Xiao Shangkun, Li Xin, Xia Hongqi and Huang Xunshark, responsible for the town of elementary school students to improve the nutrition of the pilot work of guidance and supervision. Each school also according to the actual school, the establishment of the corresponding cafeteria food hygiene management leading group, responsible for the school cafeteria food safety supervision work.
Second, the self-examination situation
The town *** there are 15 complete primary and two single junior primary, there are 17 feeding points, *** there are 4,006 students dining. The cafeteria is unified by each school is responsible for the management, the implementation of unified school feeding mode. On Mondays, Wednesdays and Fridays, students are provided with three fried dishes and one soup dish, and are required to eat meat, while on Tuesdays and Thursdays, students are provided with two fried dishes and one soup dish. The central school conducts regular or irregular spot checks on the canteen to ensure the quality and quantity of meals. In order to standardize the work procedures of each school, the central school also developed a food processing process and reporting process, requiring each school to operate in strict accordance with the process to ensure that the nutritional food work in an orderly manner. Each school according to the actual school, according to local conditions, in line with the principle of thrift and frugality, not wasteful, do a good job in the canteen of the management of the meal, strict food safety responsibility, develop and improve the canteen management of the various systems.
(a), dining system
1, strictly according to the school meal time on time, no special circumstances shall not be advanced or delayed.
2, meal time, each school according to their own reality, the development of the corresponding dining system.
3, all teachers involved in the management of nutritional feeding, to ensure that students can eat, eat well, so that parents are satisfied, social satisfaction.
(ii), acceptance system
1, every day where the food purchased, must be accepted before use. First, the quality of the inspection. Mainly look at the quality of the food is intact, there is no pollution deterioration, whether there is a complete manufacturer, trademark, date of production and other signs, whether the shelf life, whether there is a certificate of conformity of the product, etc.; the second is to check the number. Can weigh, must
Overweight, to pieces, whether in line with the number of standards.
2, after the acceptance of qualified, into the warehouse to save. Unqualified food is strictly prohibited to enter the school.
3. Unaccepted food is strictly prohibited to enter the school, in the process of acceptance, the acceptance of personnel must be strict and serious.
(C) health system
The school canteens strictly implement the national "Food Hygiene Law", there are various health and safety systems and measures, the development of health and food safety emergency plans, practitioners can consciously according to the requirements of the post and operation, other health measures and regulations can be put in place. Procurement to do a good job of receipt and inspection, processing to do cooked and boiled, and do a good job of food sampling. Strictly good food purchase, we will be the school of the catering business 'food purchase, and to the supplier for two certificates (business license, health permit) copies and quality inspection reports, into the shipment procedures are complete, the books match. This work is carried out under the supervision and management of the school meals management committee.
(D) sampling system
Food processing is completed to eat at intervals of no more than 2 hours. Each meal food must be retained samples, retained samples must have a person in charge, not less than 100 grams of each species, retained samples must be retained for a full 48 hours and have a record.
(E) morning inspection system
1, 15 minutes before the start of work each day by the cafeteria manager is responsible for the cafeteria staff for the morning inspection, after passing the post;
2, there is doubt in the morning inspection, the cafeteria administrator should be immediately notified of its departure,
to the hospital for further examination;
3, due to illness, temporary departure of staff, if necessary to re-enter the hospital should be with the hospital for further examination. If you need to re-engage should hold the relevant hospital certificate;
4, on the initiative of the staff temporarily unable to work due to certain diseases, the cafeteria manager can be appropriate according to the specific circumstances to be rewarded.
(F) financial system
In order to establish a sound school financial system, so that the income and expenditure of the detailed, transparent, each school arranged two teachers to manage the school nutritional feeding funds, a person in charge of money and a person in charge of the accounts, a week of small settlements, and to the whole school teachers and students to publicize. Each school standardized use of the balance of the cafeteria, only for the improvement of student meals and cafeteria facilities, equipment, not for, disguised for the school to issue staff welfare, or other aspects of expenditure. At the end of each, the financial staff will also be sent to the central school to accept the various types of books in charge of the leadership of the monthly review. The work of the financial staff is also subject to the supervision and management of the Board of Directors.
Third, there are problems
At present, the town of Huaguo, fruit thick and small dry three schools can meet the national basic standards of hygiene, the rest of the school are yet to improve; part of the school canteen management is not standardized enough to the quality of practitioners is yet to be further improved; some of the main leaders and managers of the school on the food of the main sex insufficient knowledge, safety awareness is weak, did not effectively fulfill the legal responsibility of the first person responsible for food safety, the end of the past health supervision opinions rectification in place; usually check the form, the effect.
2017 School Nutrition Meal Self-Inspection Report 2According to the Shennongjia Forestry District People's Government, Shennongjia Forestry District Education Bureau of the unified deployment and arrangements, the lower Guoping National School from November 1, 2012, began to provide nutritional meals free of charge to primary and secondary school students at school. Nutritional meal is a carton of Yili pure milk with a capacity of 200 ml and an egg per student per day. The total number of students enjoying the nutritious meal is 358, including 279 students in Xianguoping Ethnic School and 79 students in Banqiao Primary School.
In order to ensure that the implementation of nutritious meals in the process of safety, integrity, the lower Guoping National School has set up a nutritious meal work leading group, the implementation of nutritional food throughout the supervision.
First, the milk and eggs into the warehouse. The school arranged two (Chen Beidu, Huang Yulan) personnel responsible for the acceptance of milk and eggs into the warehouse work. Each storage has the delivery person and the consignee's signature on both sides, there are batch product quality checklist. We put the focus of the storage work on checking the batch of product qualification certificates, check the number, one by one to check the appearance of milk and eggs are intact, etc., never let the problem of milk and eggs to the hands of students, to ensure that the students eat safe, drink at ease.
Secondly, the storage of milk and eggs. The school built a special nutritional food storage room, according to the principle of 15 centimeters from the ground, 20 centimeters from the wall, moisture-proof storage. And the establishment of the expiration date file and batch food samples. The implementation of the distribution time according to the successive distribution method to ensure that the milk and eggs sent to the hands of students is within the validity period.
Third, the milk and eggs out of the warehouse, to ensure that the distribution process of open and transparent. Each time to receive a total of classroom teachers to sign, issued to the hands of the students, and then signed by the students one by one. Insist that no more than one box of milk, no more than one egg, and no omission of a student. All classes in the school by the class teacher is responsible for the nutritious food storage room, according to the actual number of students in the classroom on the day to receive milk. Eggs are sent to the student cafeteria by specialized personnel the night before. At 8:30 a.m. the eggs are cleaned and cooked by the cafeteria staff and kept warm. In the morning after recess will be hot eggs and milk put into the hands of students, so that students in the classroom centralized consumption.
Fourth, do a good job of post-meal supervision. The school arranged for a teacher to accompany the meal every day, the teacher to accompany the meal costs in accordance with the standard of three yuan per meal, by the school at the end of the semester unified charge. The company has also established a system for reporting adverse reactions to the meals. Each class is arranged to have a life committee member responsible for the registration of the meal situation, the registration of adverse reactions, and timely feedback to the class teacher and the school. The school will take appropriate measures according to the actual situation.
Fifth, the postprandial garbage recycling treatment. Each class will be the empty milk box centralized unified storage, to a certain number of contact with the garbage collectors to the school for recycling. The proceeds are used for class expenses. The eggshells are recycled by farmers and used as feed.
Problems in the implementation:
First, some students are not used to the taste of pure milk, drinking 200 ml of pure milk at a time makes some students feel uncomfortable. It is recommended to change it to 150 ml of special student milk.
Secondly, in winter, students are reluctant to drink cold milk, especially during the cold and physiological period of the students should not drink cold milk.
According to the people's government of Shennongjia Forestry District, Shennongjia Forestry District Education Bureau of the unified deployment and arrangements, the lower Guoping National School from November 1, 2012, began to provide free nutritional meals for primary and secondary school students at school. Nutritional meal is a carton of Yili pure milk with a capacity of 200 ml and an egg per student per day. The total number of students enjoying the nutritious meal is 358, including 279 students in Xianguoping Ethnic School and 79 students in Banqiao Primary School.
In order to ensure the safety and integrity of the implementation process of nutritional feeding, the Xianguoping Nationality School has set up a nutritional feeding work leading group to supervise the whole process of nutritional feeding.
First, the milk and eggs into the warehouse. The school arranged two (Chen Beidu, Huang Yulan) personnel responsible for the acceptance of milk and eggs into the warehouse work. Each storage has the delivery person and the consignee's signature on both sides, there are batch product quality checklist. We put the focus of the storage work on checking the batch of product qualification certificates, check the number, one by one to check the appearance of milk and eggs are intact, etc., never let the problem of milk and eggs to the hands of students, to ensure that the students eat safe, drink at ease.
Secondly, the storage of milk and eggs. The school built a special nutritional food storage room, according to the principle of 15 centimeters from the ground, 20 centimeters from the wall, moisture-proof storage. And the establishment of the expiration date file and batch food samples. The implementation of the distribution time according to the successive distribution method to ensure that the milk and eggs sent to the hands of students is within the validity period.
Third, the milk and eggs out of the warehouse, to ensure that the distribution process of open and transparent. Each time you receive a classroom teacher for the total number of signatures, issued to the hands of the students, and then signed by the students one by one. Insist that no more than one box of milk, no more than one egg, and no omission of a student. All classes in the school by the class teacher is responsible for the nutritious food storage room, according to the actual number of students in the classroom on the day to receive milk. Eggs are sent to the student cafeteria by specialized personnel on the evening of the previous day. At 8:30 a.m. the eggs are cleaned and cooked by the cafeteria staff and kept warm. In the morning after recess will be hot eggs and milk put into the hands of students, so that students in the classroom centralized consumption.
Fourth, do a good job of post-meal supervision. The school arranged for a teacher to accompany the meal every day, the teacher to accompany the meal costs in accordance with the standard of three yuan per meal, by the school at the end of the semester unified charge. The company has also established a system for reporting adverse reactions to nutritional meals. Each class is arranged to have a life committee member responsible for the registration of the meal situation, the registration of adverse reactions, and timely feedback to the class teacher and the school. The school will take appropriate measures according to the actual situation.
Fifth, the postprandial garbage recycling treatment. Each class will be the empty milk box centralized unified storage, to a certain number of contact with the garbage collectors to the school for recycling. The proceeds are used for class expenses. The eggshells are recycled by farmers and used as feed.
Problems in the implementation:
First, some students are not used to the taste of pure milk, drinking 200 ml of pure milk at a time makes some students feel uncomfortable. It is recommended to change it to 150 ml of special student milk.
Secondly, in winter, students are reluctant to drink cold milk, especially during the cold and physiological period of the students should not drink cold milk.