1. Self-assessment report on the work of school canteens
In order to further strengthen the food hygiene and safety of schools, prevent collective poisoning in schools, protect the physical and mental health and safety of teachers, students and staff, and maintain the normal order, according to the xx Municipal Bureau of Education, the xx central school relevant requirements, our school food hygiene and safety work Carried out a comprehensive investigation, eliminating food hygiene hazards, rectification of existing problems, now our school food hygiene and safety self-inspection report is as follows.
First, the school canteen health and safety management
1, the school canteen has a health license.
2, the processing place to adhere to the daily disinfection and cleaning, keep clean and hygienic.
3, three practitioners have two for the health certificate, the other is in the process, to do with the license, dress on duty.
4, the procurement of food, raw materials to do the license and invoice.
5, the inventory of food labeling is complete, not more than the shelf life, placed properly, and pay attention to the moisture and mold.
6, food and drink utensils in a timely manner with the steamer disinfection.
7, the implementation of the leadership of the trial meal system.
8, the implementation of the leaders and logistics personnel in charge of the responsibility and accountability system.
Second, there are problems
1, the cafeteria does not have screen windows, screen doors.
2, anti-fly, anti-rodent measures are not in place.
Third, corrective measures
1, to the student cafeteria to install screens, screen doors, so that the fly, rodent prevention work in place.
2, standardize the management of the canteen, build a good account.
In short, we will continue to work in the future, on the understanding, on the measures to achieve human defense, material defense, technical defense combined to further standardize the management, to ensure food safety zero accident.
2. School cafeteria work self-assessment report
We are on the school cafeteria work in all aspects of self-examination, through self-examination we believe that the school cafeteria can be in accordance with the requirements at all levels of the relevant aspects of the cafeteria to do, to be able to do a good job in the objective conditions are not very good situation.
First, the basic situation of the cafeteria
Our school cafeteria was built in 20xx, the building area of 90 square meters, the existing processing room, cooking room, teachers' dining room and student dining room and so on 4 areas, which can accommodate 70 people at the same time dining. The school has 170 students and 12 staff members, and the number of people who eat in the cafeteria on a daily basis is 70.
Second, self-examination
1, the school is well organized. At the beginning of the school year on the establishment of a leading group of food hygiene work, headed by the principal, health teachers and canteen administrators as deputy head, developed a work plan to supervise the work of the school canteen.
2, sound system, responsibility. The principal is the first person responsible for the health and safety of the cafeteria, the cafeteria administrator is responsible for the specific management, health teachers are responsible for supervision and management. At the same time, a series of rules and regulations have been established, such as food and beverage hygiene management system, canteen management system, canteen disinfection system, procurement of food system, procurement system, food inspection and acceptance system, food storage health system, roughing room hygiene system, cooking room hygiene system and so on.
3, grasp the source management. In order to ensure that teachers and students dietary safety, good food procurement, to prevent food poisoning accidents, the canteen and the food suppliers signed a food and vegetable supply agreement, seriously do a good job of obtaining evidence, evidence work, and resolutely do not buy food and vegetables from unlicensed vendors.
4, good food and vegetable acceptance. Warehouse inspectors work seriously and responsibly, each purchase of food, vegetables and spices, etc. should be carefully checked and inspected, strictly guarantee the quality of food and vegetables, to ensure that poor-quality food and three-free food does not enter the warehouse.
5, good food hygiene. In order to ensure the quality of food and vegetables at the same time, seriously do a good job of disinfection, cleaning and other food hygiene work, to ensure that teachers and students eat assured food, washing vegetables in accordance with the process, from washing to burning vegetables layer to layer to implement, the responsibility of a person. Do not provide cold food.
6, to ensure that the meal hygiene. Teachers and students to take meals in the form of meals, individuals from the dining room to receive food, each person a plate, the use of disposable chopsticks, to ensure that infectious diseases do not occur.
7, adhere to the sampling system. The amount of each variety of samples are not less than 100 grams, stored in refrigerated conditions for 48 hours.
8, accessory facilities are more complete. The doors and windows have fly, dust facilities; there are five respectively for washing vegetables, washing dishes, hand washing and other special wash basins; there are special tableware disinfection bucket; there are special semi-finished products, finished products, tools and containers, there is a clear sign and can be separated from the use of; there are food storage racks, to achieve the classification of the storage to ensure that there is a good ventilation effect.
3. School cafeteria work self-assessment report
In order to conscientiously implement the spirit of the implementation of the school food safety program, the school food safety work on the agenda, and effectively put the school food safety work into practice, increase the supervision of the school cafeteria to ensure that the whole school teachers dining safety, to avoid food safety accidents. Occurrence, now special cafeteria situation is as follows.
First, the establishment of the organization.
School cafeteria food management committee.
Second, the establishment of the supervision and management team of the cafeteria.
Group leader: xxx.
Members: xxx.
Third, the work accomplished.
1, the school conducted a cafeteria-related knowledge training for practitioners.
2, practitioners of personal hygiene to: diligent hand washing, nail clipping; diligent bathing, haircutting; diligent washing clothes; diligent change of work clothes.
3, this period installed fly curtains, screens.
4, shopping to do fixed-point procurement, purchase of meat with a quarantine certificate, purchase of food and oil have inspection reports, vegetables to ensure fresh.
5, in the processing of food, to do raw and cooked segregation; finished products and semi-finished products segregation; food and sundries, drugs segregation; food and natural ice segregation, utensils: a wash, two brush, three rinse, four disinfection, and disinfection records.
6, every day regular quantitative supply of food samples of students, and have a sample registration records.
7, environmental hygiene to take a person responsible for the management of sewage sewage pipe treatment, the formation of sealed pipes to prevent rats from entering the pipeline.
4. Self-assessment report on the work of the school cafeteria
In order to strengthen the management of the school, to improve the awareness of safety and hygiene, and 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 instructions of the higher authorities, my school cafeteria health work leading group of the school cafeteria health work to launch a comprehensive and serious self-examination and self-inspection, timely rectification, now will be self-inspection and self-inspection and rectification of the situation is reported as follows.
First, the school leadership attaches importance to the work of cafeteria hygiene.
At the beginning of the school year, the school held a special meeting on cafeteria hygiene, clear responsibilities and specific division of labor, the establishment of the school cafeteria headed by the principal of the leading group of safety work for the specific safety work to develop plans for clear responsibility. At the same time held a meeting of school staff, logistics personnel, study the documents issued by the higher levels, requiring school logistics personnel to improve the awareness of the work of canteen hygiene, enhance the canteen hygiene knowledge, and effectively recognize the importance of the work of student safety and health, to ensure that the children are well educated, well managed and well protected, so that parents can rest assured that their children will be handed over to our hands.
Second, to ensure that the catering staff licensed.
Third, sound health, food management system, morning inspection system, accompanying the meal system and personnel responsibility system, to achieve responsibility, the introduction of the school's food safety accident emergency response plan, timely organization of relevant personnel to learn, responsibility for people to do a good job in food hygiene publicity and prevention, and the development of the director of the General Affairs of the canteen is responsible for the weekly inspection of the evaluation system, to achieve clear rewards and penalties.
Fourth, adjust the internal layout of the kitchen. First, the steamed rice room, the second is the vegetable processing room, the third is the rice room.
Fifth, put a good four passes, to prevent food poisoning accidents.
(1), good procurement, processing: strict purchase channels, re-sign the supplier's agreement, test the supplier's business license and food circulation permit, strict warehousing of the certificate; processing to do so cooked and boiled, do a good job of food sampling.
(2), good disinfection. All tableware and utensils are steam sterilized at high temperatures.
(3), good personal hygiene. Do not be physically ill workers can not enter the cafeteria work, employees must obtain a health certificate and after food hygiene training to qualify for duty, the staff into the cafeteria must do three white.
(4), to eliminate non-staff into the kitchen.
Six, the implementation of quantitative grading management system, adhere to the quantitative grading management standards standardized management of school canteens.
VII. corrective measures.
In order to effectively control the occurrence of food poisoning in schools, to do a good job of monitoring all types of accidents and hidden dangers, and effectively protect the health and safety of school teachers and staff. We focus on the following aspects of the solution.
(1) Increase publicity and education efforts to enhance students' food hygiene, safety awareness. School political education office, the classroom teacher to increase education through classroom education, board, safety education classes and other forms of education, so that the knowledge of food hygiene and safety in-depth, consciously resist counterfeit, shoddy products, to maintain their own health. At the same time, also make the staff of the cafeteria 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) the school through health education, cautioning students not to eat moldy food, do not buy three products, do not drink raw water cold water, education students to enhance self-protection awareness.
(4) standardize the filling of accounts.
(5) on the inspection of practitioners appearing in the untidy dress, not hygienic personnel to make serious criticism and education, practitioners into the kitchen before the relevant aspects of . Hygiene inspection for a long time to check.
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