Report on food safety and hygiene improvement in canteens 1

Yizhang County Food Safety Committee:

In September xx, your organization organized personnel to inspect the food safety and hygiene work in our canteen, and put forward corresponding requirements and hopes. Here, I sincerely thank you for your concern and support for our work.

After listening to your's opinions with an open mind, the school leaders and canteen managers attached great importance to it and specially held a canteen management meeting. In view of the problems existing in our school canteen and referring to those existing in other schools, they made a comprehensive analysis and serious rectification:

First, further strengthen the principal's responsibility system with the principal as the first responsible person, strengthen the school food hygiene management, further clarify the special person responsible for the hygiene management and supervision of the school canteen, establish a comprehensive supervision and management system, and increase inspection efforts.

second, further improve the system of purchasing inspection and ticket-claiming and certificate-claiming for food, food raw materials, food additives and related products, improve supplier files, implement fixed-point procurement, sign purchase and sale contracts, and establish and improve various ledgers.

third, organize personnel to thoroughly investigate the original goods, clean up the "three noes" and expired products, resolutely destroy unqualified products, and repel products with lax inspection and quarantine or incomplete procedures. For example, the original purchase of edible lard is returned, and the qualified brand-name product "Yuanbao brand" is used for catering soybean oil.

Fourth, increase capital investment, improve storage facilities, install warehouse exhaust fans, and plan to refit the underground building in the near future. At the same time, the warehouse keeper is required to strengthen the warehouse management, arrange it reasonably and check it regularly to ensure the quality of the goods.

5. improve disinfection facilities, strengthen disinfection management, add tableware cleaning cabinets, further strengthen the cleaning and disinfection management of places, cookers and tableware, and arrange personnel to supervise the cleaning and disinfection work throughout the process.

6. Strengthen the management of additives, and do not use non-edible substances to process food.

VII. Further standardize the treatment of kitchen waste oil, sign the "Water Treatment Agreement" with the swill collectors, arrange the personnel on duty to register the water treatment, and follow up at any time.

VIII. We will improve and strengthen other well-done work, such as environmental sanitation, food safety early warning, food sample retention, toxicity testing, disinfection and recording, health management, health permit, etc.

Thank you again for your concern and support, and welcome the relevant departments to supervise and guide our food safety work at any time!

report on food safety and hygiene improvement in canteens 2

With a highly responsible attitude towards students, parents and society, the school conducted a detailed inspection of food safety in canteens 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. Now the self-inspection work of food safety in canteens is reported as follows:

1. Establish a leading body. Strengthen the sense of responsibility

In order to strengthen the safety of students' collective dining and food hygiene, ensure the health of teachers and students, further strengthen the sense of management, improve the management level and clarify the management responsibility

. 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 inspect the food hygiene and safety of the school canteen in a regular and irregular way, and make timely rectification when problems are found.

Team leader:

Deputy team leader:

Members:

II. Self-examination

Dining in the school canteen: there are more than 311 students and more than 51 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) Hygiene system:

A. Food hygiene:

1. Fresh, hygienic and pollution-free food such as vegetable, meat, rice and noodles should be purchased, and corrupt, spoiled and expired food and food that does not meet hygiene standards should not be purchased and sold.

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

3. Raw and cooked foods should be stored separately, and knives and chopping boards for cutting raw and cooked foods should be used separately.

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

5. Wash the tableware containing food and disinfect it regularly. You must use food clips when selling cooked food, and you are not allowed to eat 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 hats at work, wash hands frequently, cut nails frequently, take a bath and have a haircut frequently, wash frequently and change work clothes and hats frequently.

C. Environmental sanitation:

1. The indoor and outdoor environments such as restaurants and kitchens must be cleaned every day according to the contract scope, and kept clean and hygienic. The floor is clean, and the walls, doors, windows and ceilings are free of stains, graffiti, dust, cobwebs, outdoor dirt, ditches are smooth, odorless and sanitary corners.

2. Cookware, pool, cooking utensils, countertops, chopping boards, food cabinets, freezers, etc. must be cleaned frequently and kept clean.

3. The sinks, ditches and leftover food pools (barrels) around the canteen should be cleaned and cleaned frequently.

4. Clean the dining tables and chairs after use. Tableware and containers for cooked food should be washed and disinfected.

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

6. if it is found that purchasing and selling sick, dead and spoiled meat (including mother pork) rice noodles and other foods have caused harm to human health, the purser shall be mainly responsible.

7. The purchased food should meet the food hygiene standards, and the valid license and invoice of the food must be provided for bulk food.

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

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

(2), dining system

1, strictly according to the school's dining time on time, no special circumstances may advance or postpone the meal time.

2. 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 into the canteen, must be accepted before use. Check the quality. Mainly depends on whether the quality of food is intact, whether there is pollution and deterioration, whether there are complete signs such as manufacturers, trademarks, production dates, whether the shelf life has passed, and whether there is a product certificate, etc. Test quantity. If it can be weighed, it must be weighed, and whether it meets the quantity standard by piece.

2. After the acceptance, the inspector will sign the purchase invoice; if it is unqualified, it will be fed back to the purchaser in time. The purchaser must contact the supplier to return the goods, and it is forbidden for unqualified food to enter the canteen.

3. Unaccepted food is forbidden to enter the canteen. During the acceptance process, the inspectors must be strict and earnest.

4. The canteen staff should strive to improve their operation level according to the seasonal changes and local conditions, and strive to make dishes diversified and meals scientific. 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 in fire prevention, anti-theft and anti-virus, and lock doors and windows when no one is there. 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. School staff and students are not allowed to enter the canteen without the permission of the staff, let alone the operation room and raw material room.

3. Those who find that employees have suspicious infectious diseases should immediately report to the school and take relevant measures.

5. 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 keeper should fill out the delivery form and ask the recipient to sign it. Take good care of canteen materials (including tableware, kitchen utensils, all kinds of finished products, semi-finished products and raw materials).

6. Check whether the water, electricity, gas, stoves, disinfection cabinets, refrigerators, etc. are normal when going to work, and handle the problems in time to prevent safety accidents. Turn off the water, switch, main valve of oil and gas, doors and windows after work, and take precautions.

7, must strictly abide by the safety practices and related operating norms, to prevent work-related accidents. Do not move electrical equipment at will; Do not change the function of electrical appliances at will; Do not mess with or pull wires or power supplies.

report on food safety and hygiene improvement in canteens 3

According to the spirit of documentNo. [21xx]36 of Yingshan County People's Government and documentNo. [21xx]11 of Ying Jiao Fa, and the safety work instructions of leaders at all levels, combined with the specific reality 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, learned the relevant knowledge of food hygiene and safety, improved the safety awareness of teachers and students and their ability to distinguish qualified foods, and ensured the life safety of teachers and students in our school.

on March 31th, 21xx, according to the instructions of the higher authorities, our school carried out a 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 Feng Baicheng, vice principals Chen Bo and Mo Yongdong, the person in charge of food hygiene Hu Yousheng, and safety team members Li Yi, Gong Wei and Niu Pisi. 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 and responded to a problem, and strived to solve a problem.

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

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

2. Some food purchases have no records, and some records are not standardized. We can't see the place of purchase and the food situation, so we need to obtain certificates and set up an account according to regulations;

3. The uncooked 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 sample retention system have not been well adhered to, so they should be adhered to according to the training requirements;

5. Students are free to enter and leave the operating room of the school canteen, the small shops and the storage places of the school stalls. Students are strictly forbidden to enter and leave privately to prevent poisoning incidents;

6. expired, deteriorated, naked food and three-no products shall not be sold;

7. There is a stall in the school that has no hygiene license, business license and employee health certificate. It is recommended to handle it immediately. If it cannot be completed before April 5, 21xx, please ask the relevant departments to investigate and deal with it according to 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, conduct sampling tests, and rectify unqualified drinking water to ensure the safety of drinking water for all teachers and students in the school;

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

I thank leaders at all levels for their concern and help in the safety work of Daihe No.2 Primary School, and implore leaders at all levels to help in the rectification of potential safety hazards in Daihe No.2 Primary School. No, please reply.

report on food safety and hygiene improvement in canteen 4

On September 2, 2118, Liling Food Safety Office, Food and Drug Administration, Municipal Health Bureau, Municipal Administration for Industry and Commerce, Municipal Education Bureau and other units came to our garden to conduct routine comprehensive inspection on safety and hygiene. And put forward some opinions on the safety and health of our park. Our park took timely rectification measures, held a safety and health work meeting and quickly implemented various details, and formulated and improved various systems. The rectification situation is now reported as follows:

1. After receiving the rectification notice, our kindergarten held a collective meeting of kindergarten teachers, asking teachers to raise their awareness of safety responsibility and strengthen the education of safety and health knowledge.

2. Investigation and rectification of health work, fire control work and children's food safety

1. In terms of health work, our garden has comprehensively improved the toilets in kindergartens, making it convenient and hygienic for children to go to the toilets. The distance between the kitchen and the bathroom has been rectified according to the requirements of the inspection department, and the kitchen has been kept clean and tidy, so that children can eat safe food.

2. In terms of fire safety, fire extinguishers that meet the requirements are added in the park as required, and teachers are educated to take precautions in safety work to ensure the safety of children.

3. Food samples are more standardized, kept in time every day, and managed by a special responsible person.

report on food safety and hygiene improvement in canteens 5

1. Current situation of canteens:

1. The main problem in canteens now is the quality of dishes, but the criterion for judging them (mainly referring to color, smell, taste and hygiene) is that the food is wasted more.

2. Poor food hygiene is reflected in the storage of ingredients, the environmental sanitation of kitchens, warehouses and restaurants, and the personal hygiene of chefs.

3. Food safety is also the primary consideration. The situation that the dining hall can't be completely closed after the meal time is unsafe for the food and ingredients stored in the kitchen, and people are worried that people will tamper with it and cause discomfort to the diners. The cleaning of ingredients is not up to standard. In summer, vegetables and other ingredients contain too many pesticides, which need to be cleaned repeatedly to ensure the hygiene of the entrance and ensure the diners to eat healthy food.

4, food storage, refrigerated food intact directly into the refrigerator and freezer. When eating, it is not conducive to freezing, which is not conducive to cleaning. After a large amount of food is materialized, it is divided and the unused part will enter the freezer, which will cause waste.

5. Due to the limitations caused by eating meal tickets, the purpose of setting meal tickets is to avoid waste and facilitate the statistics of the number of diners.

It causes inconvenience and dissatisfaction among workshop workers, which leads to people who are very busy without tickets, who may not have enough to eat, and who are unwilling to throw them away, and who don't have to eat instant noodles in the dormitory at last if they have tickets.

The company provides food and shelter for employees free of charge. Although it is not cost-free, the company does not deduct everyone from their diet. Since the money is spent, everyone does not eat well, which is a waste. Therefore, the kitchen work needs to be rectified.

Second, the existing staffing and salary level of the canteen (***6 people, the monthly salary expenditure is expected to be 17,711 yuan, including insurance)

Three people in wok (responsible for making breakfast, Chinese food, dinner and midnight snack), 1 people have been regularized at 3,511 yuan/month, 1 people will be regularized at 3,511 yuan in October of 21xx, and 1 people have not yet earned 2,711 yuan. Two cooks (responsible for cleaning the kitchen and dining room in Hanzao, washing and picking vegetables, side dishes and cooking), 1 people, 21xx, whose expected salary is 1,811 yuan in October, and 1 people whose salary is not yet due is 1,511 yuan.

there are 1 food delivery workers in the workshop (responsible for the delivery of supper at noon and dinner, the removal of garbage in the canteen, the maintenance of the food delivery truck and the cleaning of sanitation), and the salary is 1,511 yuan.

Third, the improvement plan

1. First, the kitchen and dining room environment.