1. Organize publicity (8 points): those who have the organization of the Patriotic Health Association, often carry out health activities, implement the inspection, appraisal, reward and punishment system, and those who have a fixed health publicity position to change the content regularly will get 8 points. Deduct 2 points if one item cannot be done.
2. Environmental sanitation (20 points): scribe all work, designate a person to be responsible for it, keep it clean and tidy, implement the "three guarantees in front of the door", eradicate mosquito and fly breeding places, have closed garbage containers, and afforest open spaces, score 20 points, and deduct 4 points for failing to do one item.
Three. Indoor sanitation (20 points): no cobwebs, clean floor, clean articles and appliances, spittoon in corridor meeting room and keep it clean, and smokers who are not in the meeting room will get 20 points. Can't do a, 5 points.
Iv. Toilet sanitation (10): No damaged and corrosion-resistant building materials, good ventilation and lighting, flush type, washbasin and pool, regular disinfection and disinfestation, clean walls and no feces and dirt, score l0. Deduct 2 points if one item cannot be done.
V. Eliminating "Four Pests" (12): Arrange the work regularly, assign special personnel to take charge, and implement the measures. Those who basically have no "four pests" will get 12 points. 8 points will be deducted if one item cannot be done.
Six, canteen hygiene (30 points):
1. Kitchen and dining room (9 points): No dusty cobwebs, no leftovers, no clean articles and utensils, 9 points. Deduct 3 points if one item cannot be done.
2. Cookware containers (6 points): full-time or part-time disinfection personnel, thermal disinfection and cleaning, 6 points. Deduct 2 points if one item cannot be done. Check 5 pieces of tableware. If 1 piece is unqualified, 2 points will be deducted.
3. Three Preventions and Four Isolations (6 points): Those who make good use of "three preventions" equipment and achieve "four isolations" will get 6 points. Deduct 3 points if one item cannot be done.
4. Hygiene of cooks (6 points): The work clothes and hats are clean and tidy, they have health certificates and passed the inspection, and they do not smoke during operation, so as to achieve "four diligence". Those who master general hygiene knowledge will get 6 points. Deduct 1.5 points if one item cannot be done.
5. Warehouse management (3 points): the room is clean and the goods are stored neatly, and 3 points will be scored for those elevated from the wall. Deduct 1 point if one item cannot be done.
6, found that spoiled food deducted 20 points from the total score.
Scoring standard of health examination in colleges, technical secondary schools and middle schools.
1. Organizing publicity (8 points): those who organize patriotic health associations, regularly carry out health activities, implement inspection, appraisal, reward and punishment systems, have fixed health publicity positions and regularly change their contents, and offer health classes in middle schools (junior high schools) will get 8 points. Deduct 2 points if one item cannot be done.
2. Environmental sanitation (20 points): Do all the work well, designate a person to be responsible for it, keep it clean and tidy, implement the "three guarantees in front of the door", eliminate and control the breeding places of ants and flies, have closed garbage containers, green the campus and have obvious no-smoking signs, and score 20 points. Can't do a, 4 points.
Three. Indoor (including dormitory hygiene) (16): no cobweb dust, clean floor, clean and tidy articles and appliances, spittoons in corridors and conference rooms, good lighting in classrooms, 16. Can't do a, 4 points.
4. Toilet hygiene (65,438+00 points): those who have no damage and corrosion resistance of building materials, good ventilation and lighting, flushing, regular disinfection and disinfestation of washbasins and pools, and clean walls without feces and dirt will get 65,438+00 points. Deduct 2 points if one item cannot be done.
5. Hygienic habits of students (4 points): "Four diligence", 4 points for those who don't smoke, drink or spit. Deduct 2 points if one item cannot be done.
Six, in addition to the four pests (12 points): regular arrangement of work, the person in charge, the implementation of measures, basically no "four pests" 12 points. Deduct 3 points if one item cannot be done.
Seven, canteen hygiene (30 points).
1, kitchen and dining room (9 points): No dusty cobwebs, no leftovers, and neat articles and utensils (9 points). Deduct 3 points if one item cannot be done.
2. Cookware containers (6 points): full-time or part-time disinfection personnel, thermal disinfection and cleaning, 6 points. Deduct 2 points if one item cannot be done. Check 5 pieces of tableware, and deduct 2 points if one piece is unqualified.
3. Three Preventions and Four Isolations (6 points): Those who make good use of the "three preventions" equipment and achieve "four isolations" will get 6 points, and those who fail to do so will be deducted 3 points.
4. Hygiene of cooks (6 points): The work clothes and hats are clean and tidy, they have health certificates and passed the inspection, and they do not smoke during operation, so as to achieve "four diligence". Those who master general hygiene knowledge will get 6 points. Deduct 1.5 points if one item cannot be done.
5. Warehouse management (3 points): the room is clean and tidy, the goods are stored neatly, and the height from the wall is 3 points. Deduct 1 point if one item cannot be done.
6, found that spoiled food deducted 20 points from the total score.
Scoring standard of factory hygiene inspection
1. Organize publicity (8 points): those who have Ivy Association to organize health publicity activities regularly and implement inspection, appraisal, reward and punishment system, and those who have fixed health publicity posts to change their contents regularly, get 8 points. Deduct 2 points if one item cannot be done.
Two. Environmental sanitation (20 points). Scribing is complete, the person in charge is clean and tidy, and the "three bags in front of the door" is implemented. If the root of the mosquito and fly breeding ground is carved, there is a closed garbage container, and the greening of the factory area will get 20 points. Can't do a, 4 points.
Three. Indoor sanitation (20 points), no cobwebs, clean floor, clean articles and appliances, spittoon in corridor meeting room and clean and smoke-free meeting room (20 points). Can't do a, 4 points.
4. Toilet hygiene (65,438+00 points): those who have no damage and corrosion resistance of building materials, good ventilation and lighting, flushing, regular disinfection and disinfestation of washbasins and pools, and clean walls without feces and dirt will get 65,438+00 points. Deduct 2 points if one item cannot be done.
Five, in addition to the four pests (12 points): regular arrangement of work, the person in charge, the implementation of measures, basically no "four pests" score 12 points, a deduction of 3 points.
Six, canteen hygiene (30 points)
1. Kitchen and dining room (9 points): No dusty cobwebs, no leftovers, no clean articles and utensils, 9 points. Deduct 3 points if one item cannot be done.
2. Cookware containers (6 points): full-time or part-time disinfection personnel, thermal disinfection and cleaning, 6 points. Deduct 2 points if one item cannot be done. Check 5 pieces of tableware. If 1 piece is unqualified, 2 points will be deducted.
3. Three Preventions and Four Isolations (6 points): Those who make good use of "three preventions" equipment and achieve "four isolations" will get 6 points. Deduct 3 points if one item cannot be done.
4. Hygiene of cooks (6 points): The work clothes and hats are clean and tidy, they have health certificates and passed the inspection, and they do not smoke during operation, so as to achieve "four diligence". Those who master general hygiene knowledge will get 6 points. Deduct 1.5 points if one item cannot be done.
5. Warehouse management (8 points): the room is clean and the goods are stored neatly, and 8 points will be scored for those who are elevated from the wall. Deduct 1 point if one item cannot be done.
6, found that spoiled food deducted 20 points from the total score.
Seven, three wastes treatment: if there is a kind of waste untreated, deduct 10 from the total deduction.
Scoring standard for sanitary inspection of restaurants and restaurants
1. Organize publicity (4 points): those who have organized the Patriotic Health Association, often carry out health activities, implement the inspection, appraisal, reward and punishment system, and have regular health publicity posts to change their contents, get 4 points. Deduct 1 point if one item cannot be done.
2. Environmental sanitation (5 points): mark all the work, designate a person to be responsible for it, keep it clean and tidy, implement the "three guarantees in front of the door", eliminate and control mosquito and fly breeding places, have closed garbage containers and unblocked sewers, 5 points. Deduct 1 point if one item cannot be done.
Three. Hygiene of restaurant (12): No dusty cobwebs, clean floor, clean articles and utensils, and spittoons at the entrance and exit 12. Deduct 3 points if one item cannot be done.
Four, food hygiene (67 points):
1, three certificates are complete (6 points): if you have a hygiene license, a business license and a health certificate and passed the inspection that year, add 6 points. Deduct 2 points if one item cannot be done.
2. Kitchen hygiene (9 points): No cobwebs are accumulated, sewage tanks are covered and removed daily, and articles and appliances are clean and tidy, which is 9 points. Deduct 3 points if one item cannot be done.
3. Cookware containers (28 points): there are full-time disinfection personnel (documented), tableware can be washed two times (or washed), disinfection (thermal disinfection) and four cleaning facilities are complete, and dishes are fully equipped (maximum daily passenger flow 1:2 ~ 3), so as to ensure the disinfection turnover needs, and it is not dirty or greasy. 28 points are scored. 4 points will be deducted for the first, third and fourth items, and 4 points will be deducted for the second item with irregular facilities.
4. Three Preventions and Four Isolations, (8 points): Equipment with "Three Preventions" is used well, and equipment with "Four Isolations" is scored 8 points. Can't do a, 4 points.
5. 3 points for selling cooked food fixtures. If you can't do it, you won't score.
6. Personal hygiene (6 points): Work clothes and hats should be neat, and cooks should wear hats to operate. Cooked food sellers should be "white hat, white clothes, white mask" and "four diligence" and master general hygiene knowledge. Chefs who don't smoke during the operation will get 6 points. Deduct 1 point if one item cannot be done.
7. If the food is fresh and clean, give 4 points. If you can't do it, you won't score.
8. Warehouse management (3): the room is clean and the goods are stored neatly. Those lifted from the wall get 3 points. Deduct 1 point if one item cannot be done.
9. Those who find bad food will deduct 20 points from the total score.
V. Eliminating the Four Pests (12): Arrange the work regularly, assign special personnel to take charge, and implement the measures. There is basically no "four pests" 12. Deduct 3 points if one item cannot be done.
Scoring standard for sanitary inspection of hotels, hotels and guest houses
1. Organize publicity (4 points): those who have the organization of the Patriotic Health Association, often carry out health activities, implement the inspection, appraisal, reward and punishment system, and those who have a fixed health publicity position to change the content regularly will get 4 points. Deduct 1 point if one item cannot be done.
2. Environmental sanitation (5 points): The person in charge shall be responsible for marking all the lines, and the "three bags in front of the door" shall be implemented. If it is clean and tidy, if it is carved out from the root of the mosquito and fly breeding ground, it will have a closed garbage container and the open space will be afforested, 5 points will be scored. Deduct 1 point if one item cannot be done.
Three. Room hygiene (6 points): 6 points If there is no dusty spider web, the floor is clean and the articles and appliances are clean and tidy. Deduct 2 points if one item cannot be done.
IV. Hygiene of bedding (10): one guest should change it, and it should be changed with dirt. Summer sleeping mats should be cleaned every day, and articles, appliances, beds and places used by passengers suffering from infectious diseases should be disinfected in time for l0 points. Deduct 5 points for the first failure, and deduct 2.5 points for the second and third failure.
5. Toilet sanitation (5 points): no damage, corrosion resistance of building materials, good ventilation and lighting, water flushing, washbasin and pool, regular disinfection and pest control, clean wall surface and no feces and urine for sale, 5 points. Deduct 1 point if one item cannot be done.
Measures to prevent lameness of intransitive verbs (6 points): the tea set is disinfected and clean, and the sanitary equipment is disinfected every day, and 6 points are scored. Deduct 3 points if one item cannot be done.
7. Staff hygiene (4 points): those who have health certificates and have been affixed with annual inspection certificates in the current year, whose work clothes are clean and tidy, have achieved "four diligence" and have mastered general hygiene knowledge will get 4 points. Deduct 2 points if one item cannot be done.
Eight, canteen hygiene (50 points):
1, all three certificates (4 points >; 4 points for those who have a health permit, a business license and a valid health certificate. Deduct 2 points if one item cannot be done.
2. Kitchen and dining room (6 points): No dusty cobwebs, no residue and leftovers. Items are clean and tidy, 6 points. Deduct 2 points if one item cannot be done.
3. Cookware containers (2 1 min): full-time disinfection personnel (well documented), tableware with one washing, two connections (or washing), three disinfection (thermal disinfection) and four cleaning facilities are complete, dishes and dishes are equipped in sufficient quantities (maximum daily passenger flow 1:2-3) to ensure the need of disinfection turnover, and tableware is free from dirt and greasy. The first, third and fourth items can't be done, each item will be deducted 3 points, and the second item will be deducted 3 points if the facilities are not standardized.
4. Three Preventions and Four Isolations (5 points): equipment with "three preventions" is used well, and equipment with "four isolations" is scored 5 points. 2.5 points will be deducted if one can't do it.
5. Fixtures selling cooked food (4 points): 4 points for fixtures selling cooked food. If you can't do it, you won't score.
6. Hygiene of cooks (6 points): The work clothes and hats should be neat and tidy, and the first ornaments should not be worn, so as to achieve "four diligence". Those who master general hygiene knowledge will get 6 points. Deduct 3 points if one item cannot be done.
7, food hygiene (24 points); 2 points for fresh and clean food. If you can't do it, you won't score.
8. Warehouse management (2): If the room is clean and the goods are stored neatly, 2 points will be added for those elevated from the wall. Deduct 1 point if one item cannot be done.
9. Those who find bad food will deduct 20 points from the total score.
Nine, in addition to the four pests (10): arrange the work regularly, the person in charge, and implement the measures. Those who basically have no "four pests" will get 10. 2.5 points will be deducted if one can't do it.