Summary of safety self-inspection of school canteen 1
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 from division of responsibilities to people. In order to meet the special supervision and inspection of the county education bureau, health bureau and food and drug administration on the food safety management of the county's canteens, our school carried out a two-day food safety self-examination and self-correction work from March 28 to 29. The inspection situation is hereby notified as follows:
First, improve the organization, refine the division of labor, and rectify the weak points in a targeted manner.
Over the years, the school has been focusing on the prevention and control of infectious diseases, student food hygiene and campus environmental safety. The school firmly established the guiding ideology of "safety first, health first", and established a management team with principal Hu Jianguo as the first responsible person, vice president Zhang Lin as the administrative person in charge, and director and deputy director of the General Affairs Department as the division of responsibilities. The division of responsibilities between managers is detailed at different levels, the main body of responsibility is clearly defined, and responsibility letters are signed at different levels. Clarify who is responsible for the issue of accountability. In view of the unstable staff and loopholes in the supervision of school canteens, a three-person group supervision system was established, including contract workers, school administrators and student cadres. The process management was strengthened, problems were found and rectified in time, and food safety incidents were reduced to zero. In view of the high incidence of infectious diseases in spring, the school organizes class teachers and logistics managers to conduct morning check-ups for day students and boarding students every day to prevent infectious diseases from spreading on campus. Teacher and student service departments should prevent three kinds of food from entering the store, and once found, they should be fined.
Two, efforts to make food safety management institutionalized and routine.
The school organizes relevant personnel to seriously study the Food Safety Law, the Hygienic Management Regulations for School Dining Rooms and Students' Group 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, and when purchasing goods at ordinary times, they are strictly required to purchase in the canteen, obtain vouchers and register. Used food raw materials, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. The canteen contractor and the school logistics staff should check before storage, and all stale, expired and moldy food should be used out of the warehouse. Every meal should be kept for inspection and recorded in detail. All the leftovers that can't be sold should be taken away as garbage and never left for the next meal.
In the purchase and sale of student supermarkets, it is necessary to prevent "three no products" from entering the counter and flowing to students. If it is deteriorated or expired, it must be destroyed in time and recorded. Strengthen the management of employees in school canteens and supermarkets and do a good job in health knowledge training. At the beginning of the new semester, the principal's office and the logistics staff gathered the canteen and supermarket staff together for many times to learn the knowledge of safety and hygiene, and asked them to standardize their operations and abide by the hygiene management system, so that the canteen and supermarket staff mastered the basic requirements of food hygiene and safety and developed good personal hygiene habits. During work, they wear clean work clothes and hats, wash their hands and cut their nails frequently, do not wear slippers, and are not allowed to smoke, spit and 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 canteens and supermarkets in our school, listen to the valuable suggestions put forward by experts with an open mind, make timely rectification and eliminate possible safety hazards.
Third, squeeze out funds to improve canteen production equipment and supervise the standardized storage and operation of goods.
Increased investment in student canteens. In order to improve the canteen environment, the school invested a lot of money to improve the hardware conditions of the student canteen. Stainless steel tableware, kitchen utensils, heating and selling cabinets, disinfection cabinets and freezers were purchased to prevent food from deteriorating, and ultraviolet germicidal lamps were set up. Wash all tableware and kitchen utensils after each meal is disinfected. The canteen is clean and tidy, with a dining table and a garbage container with a lid. 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 classified and stored, and the food piled in the warehouse is separated from the ground. 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.
School canteen safety self-inspection summary Chapter II
In a highly responsible attitude towards students, parents and society, and in strict accordance with the work requirements of superiors, the food safety in school canteens was carefully inspected. Now the canteen food safety self-inspection work report is 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: President Zhou is the leader, President Zhang is the deputy leader, and members are the life members of each class. 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.
Second, the self-examination situation
Dining in the school cafeteria: about 400 students. 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. Tableware containing food should be cleaned and disinfected regularly. You must use food clips when selling cooked food, and you can't eat food with your hands 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 environments such as restaurants and kitchens must be cleaned every day according to the contract scope, kept clean and hygienic, and cleaned once a week, so that the indoor six sides are bright, the floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs and outdoor dirt, and the ditches are smooth, odorless 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.
4. 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 person in charge of the canteen 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 person in charge of the canteen should strengthen the investigation and understanding of the market, 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, pollution-free, 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 the acceptance of food is strictly prohibited to enter the canteen, in the process of acceptance, inspection personnel must be strict and serious.
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, 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. 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.
5, 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.
8. Visitors are not allowed to enter the canteen, and strangers and non-staff are not allowed to enter and leave at will.
9, 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.
10, keep samples in time for each meal. It is strictly forbidden to sell leftovers.
1 1. The canteen should be cleaned in time by special personnel and kept clean all day.
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. Their awareness of observing school rules and regulations and maintaining the environmental sanitation of restaurants is relatively poor.
Due to market reasons, it is difficult for vegetables, meat and other foods to satisfy everyone's taste.
Fourth, overcome shortcomings and go up the stairs.
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.
Chapter III Summary of School Canteen Safety Self-inspection
Our school held a meeting on food hygiene work in time, made special arrangements for food hygiene work in the school, widely publicized common food poisoning and its prevention knowledge in various forms, made great efforts to ensure the healthy growth of every student, strengthened the awareness of food hygiene and safety of teachers and students, and created a strong food hygiene and safety atmosphere around me. The self-inspection report on food safety and prevention and control of infectious diseases in our school is as follows:
First, strengthen organizational leadership and attach importance to food safety.
1, set up a leading group for food safety work headed by President Liu, with a strong sense of political responsibility, pay close attention to the food hygiene and safety work in schools, and implement the principle that the top leaders personally pay attention to it and the leaders in charge pay special attention to it. Grasp the first level, the first level is responsible for the first level, and implement the responsibility system for food hygiene and safety 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, teachers, students and canteen staff should improve their political awareness, legal awareness, normative awareness and sense of responsibility, be strict with them and put an end to food poisoning accidents.
2. Strengthen publicity. The school publicizes food safety knowledge among all teachers and students through campus broadcasting, and seriously organizes teachers, students and food practitioners to learn the spirit of food hygiene laws and regulations and related documents, which enhances the awareness of food safety of employees, earnestly performs their duties, and strengthens the importance and necessity of food hygiene and safety. Restrict employees' behavior with strict requirements, strict management and strict supervision to ensure the physical and mental health of teachers and students.
Two, put in place, a comprehensive inspection of food hygiene and safety work.
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 are certified to work.
2. The leading group made a careful investigation of the canteen in our school. No "three noes" products are allowed to enter the campus. According to the requirements of the Food Hygiene Law, the food hygiene in school canteens is strictly controlled from the aspects of purchasing, cleaning and cooking. Strictly follow the standardized operation process and operate in the designated area. When cooking and cooking, you must wear masks, gloves and hats to avoid direct contact with tableware and food with your hands and prevent cross-contamination. No expired, deteriorated or moldy food was found in this survey.
3. After the inspection, a meeting of relevant personnel shall be held in time to rectify the problems found in the inspection, such as poor hygiene and irregular dress of staff, the next day. After the meeting, the rules and regulations were re-formulated, and the school re-formulated 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. Revise the emergency plan for food poisoning.
4. Strengthen food hygiene supervision. The leaders in charge of the school insist on going to the site to check food hygiene every day, understand the health status of the staff, deal with problems in time, leave no hidden dangers, and continue to implement the 48-hour sample retention system.
The third is to rectify the existing problems in time.
Problems found in the inspection, such as untidy hygiene, nonstandard staff dress, imperfect system, etc., require all rectification to be completed the next day.
Food hygiene in schools is a routine work. Although we have done a lot of prevention and control work and achieved certain results, we still need to 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!
Chapter IV Summary of School Canteen Safety Self-inspection
In order to continuously strengthen the food safety work in school canteens, effectively prevent food safety accidents in school canteens, ensure the food safety of catering services for teachers and students, and further improve the quality of catering services in school canteens, our school has carried out special inspections on food safety in school canteens in Xichou County, Xijiaofa No.20 _127, Xifudian No.20 _ _ 6,
I. Achievements made
1, the school established a food safety management organization, adhered to the responsibility system for food safety in school canteens with the principal as the first responsible person, and carried out its work normally.
2, the school is equipped with safety management personnel, management of school food safety, and actively organize managers and canteen employees to participate in food safety training.
3, the school canteen to deal with the catering service license, do licensed operation, employees actively participate in health check-ups, take an active part in training, deal with work permits, do show certificates.
4. The school has complete records, disinfected as required, and went abroad to study.
5. The school does not purchase rotten, rancid, moldy, insect-borne, unclean, mixed with foreign bodies, and abnormal sensory properties.
6. Don't buy meat products that have died of illness or poisoning, and the cause of death is unknown. Do not purchase unqualified meat, do not purchase all unqualified food, and strictly implement the system of claiming certificates and tickets and the system of acceptance records when purchasing food.
7. Food cleaning tools should be animal-based and plant-based foods should be separated and marked to avoid confusion. Food cutting tools should be cooked separately, meat and vegetables should be separated, and tableware washing basin, disinfection basin and cleaning basin should be separated. Tableware has dustproof and insect-proof facilities, food storage and processing places have insect-proof and rat-proof equipment, and tableware has anti-poisoning equipment.
8. The processing operation of the canteen is arranged according to the process of storage-cleaning-cutting and collocation-making-discarding. Items in all places shall be placed neatly, sanitary and clean, and equipment shall be cleaned and disinfected on time.
9, the school water has someone who's in charge, regular cleaning and disinfection, and make records.
10. The garbage in the canteen is classified and stored, and the trash cans and buckets are clean and tidy. The school signed an agreement with users to make the daily production clear, clear and recorded.
1 1, food storage should be dry, dark, moisture-proof, heat-insulating, rat-proof, insect-proof, classified storage, complete cleaning tools, and regular cleaning and disinfection.
12, two meals a day, the kitchen staff should keep the samples on time, according to the quality and quantity, and keep all samples for at least 48 hours, and make records.
Second, the existing problems
1, school conditions, housing shortage, food storage room and operation room are inseparable, it is difficult to standardize the placement of items.
The ceiling and walls of the canteen are very dirty, so it is difficult to replace and paint them within the specified time.
Third, the rectification measures
1, the management personnel are strictly required to clean the kitchen carefully, keep it clean and tidy, and put the items in order.
2. The school held a group meeting and agreed to outsource the project of replacing the ceiling and painting the wall, so as to complete the project in the shortest time.
Chapter V Summary of School Canteen Safety Self-inspection
According to the spirit of the superior document, in order to comprehensively strengthen the food safety management of school canteens, improve the awareness of safety and hygiene, create a good and harmonious campus environment, earnestly safeguard the health rights and interests of teachers and students, and prevent food poisoning incidents, President Pan of our school made a comprehensive deployment of the food safety management of school canteens, and the General Affairs Department quickly carried out the food safety rectification work of school canteens. Through comprehensive and serious self-examination and food safety rectification, the food safety work in school canteens has been further strengthened. The self-examination and food safety rectification work are reported as follows:
First, school leaders attach great importance to canteen hygiene.
At the beginning of this semester, the school set up a school canteen safety leading group headed by the principal, which once again clarified the responsibilities of each specific safety work. At the same time, the school logistics staff are required to raise the awareness of canteen hygiene, enhance the common sense of canteen hygiene, effectively realize the importance of students' safety and hygiene, do a good job in the education, management and protection of children, and let parents safely hand over their children to us.
Two, 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, do a good job in food hygiene propaganda, and the canteen staff do a general cleaning once a week to ensure that the canteen is clean, ventilated, dust-removed and disinfected. According to the Food Hygiene Law, establish and improve the food hygiene and safety management systems such as Personal Hygiene System for Canteen Staff, Management Measures for Canteen, and Reward and Punishment System for Hygiene Inspection. At the same time, formulate and implement the post responsibility system, formulate emergency plans for mass food poisoning and other emergencies, and establish a reporting system for food poisoning and infectious diseases, so that food hygiene and safety management in schools can be followed by rules and evidence. Second, clear responsibilities. Clarify the responsibility of the legal representative of the school in food hygiene work, and earnestly implement the management mechanism in which the legal representative takes overall responsibility and the leaders in charge are responsible. Sign letters of responsibility at all levels to ensure that the responsibility for food hygiene and safety management goes to people, and the work goes from horizontal to vertical. The production and processing of canteens have also strengthened health supervision, strict operating procedures and increased supervision.
Third, the kitchen interior layout is in place, so that items are placed neatly and cleanly.
Strengthened the safety inspection of all kinds of equipment. The safety conditions of cooking machinery, electrical equipment, circuits, switches and sockets attached to the canteen are relatively good, with standardized management and clear operating procedures.
Fourth, strengthen publicity and education to improve 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 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 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.
Five, the school has strengthened the training and physical examination for employees in the canteen.
The school has strengthened the training and physical examination of employees in the canteen, obtained health certificates, popularized food hygiene laws and regulations and related health knowledge, and ensured the food safety of the school canteen. The State Food and Drug Administration of the United States has implemented the Measures for the Training and Management of Food Safety Managers in Catering Service Units. According to the requirements of the Training Program for Food Safety Managers in Catering Service Units, it has formulated a training plan, learned food safety knowledge, improved the standard operation ability, and made training materials and training records. Through the health knowledge training for employees four times a year, the health awareness and self-protection ability of canteen employees are improved, so as to prevent problems before they happen.
Six, strict control of food procurement, storage and tableware disinfection.
Our school has always strictly adhered to the fixed-point purchase of food, kept a good account record of the warehouse purchases, and always strictly implemented the system of claiming certificates for food purchases, and did not buy foods that might be poisoned, such as spoiled food, wild mushrooms and beans. When eating, the tableware should be disinfected, and the dining table should be disinfected once before use. Raw and cooked foods should be strictly classified and stored on shelves, zones and off the ground. Food that has deteriorated or exceeded its shelf life should be inspected regularly and handled in time. Students are not allowed to eat leftovers after meals, and students are not allowed to eat unprocessed food. It is forbidden to store toxic and harmful substances and personal belongings in food storage places. Cold storage equipment used to keep food, labeled. Tools and containers used for raw materials, semi-finished products and finished products, such as knives, piers, plates, barrels, pots, baskets and rags, are clearly marked, so that they can be used separately and stored in a fixed way, washed after use and kept clean. The washing and disinfectants used in tableware meet the hygiene standards. There are fixed storage cabinets for washing and disinfectants, and there are obvious signs.
In the future work, our school will continue to study and implement the idea of "food safety law" to establish safety first, improve the food hygiene and safety system, work with certificates, do a good job in food hygiene and safety in our school for the sake of children, and provide guarantee for education and teaching.
In short, as long as we persist in the above points, we can put an end to food poisoning accidents, and we will make persistent efforts in the rest of this semester to do a better job in canteen safety.