As a worker, I believe that we have more or less contact with the self-examination report, self-examination report and the company's future development is closely related to the self-examination and rectification to find out their own shortcomings and mistakes, and then corrected not to recur, write a self-examination report need to include some aspects of it? How to write a self-examination report? Please read my series for you I organize a summary of the school cafeteria self-examination report, for reference only, welcome to read.

School cafeteria self-examination report summarizes the 1

Time flies, 20xx is about to pass. Review of my school's canteen management over the past year, in the care and support of the higher leadership, the canteen work has made great progress, summarized as follows.

I. Basic situation.

Our school has three canteens, a student canteen, a teacher canteen, a kindergarten canteen. A **** hired four temporary cooks, one arranged in the kindergarten cafeteria, one arranged in the staff cafeteria, two arranged in the student cafeteria, and a regular staff in the student cafeteria. With 152 boarding students in the school, the student cafeteria is attended by about 160 people, the staff cafeteria is attended by about 20 people, and the kindergarten cafeteria is attended by 128 people per day.

Second, the status of the management of the cafeteria.

1. At the beginning of the year, the integrated office developed a variety of management systems, such as management responsibilities, duties of the canteen staff, sanitation and disinfection system, food procurement and storage system. Two canteen managers are elected to manage the daily affairs of the canteen, one is responsible for the management of the student canteen and staff canteen, and the other is responsible for the management of the kindergarten canteen. The General Affairs Office will go to each cafeteria and pantry from time to time to check the work more than twice a week. If problems are found, the relevant personnel will be held accountable and timely improvements will be made.

2. Duties of managers.

The administrator of the student cafeteria is responsible for collecting students' rice, delivering rice and vegetables to the student cafeteria and teachers' cafeteria, registering the in-and-out ledger, and supervising the cafeteria operator's work. Every Sunday, together with the school administrator, they go to Huitong City to buy vegetables, utensils and other foodstuffs for the three canteens, and are responsible for food storage, checking canteen hygiene and buying firewood for the three canteens.

Kindergarten canteen managers are responsible for rice, food, food storage, canteen hygiene, registering the number of people who have eaten.

3. Purchase and storage of raw materials.

Every Sunday, four administrators and student cafeteria administrators take turns in the county purchasing vegetables, meat, oil, seasonings and other raw materials, witness each other, supervise the quality, and in line with the principle of capital preservation and no profit as far as possible to purchase fresh, high-quality raw materials. Back to school, all kinds of raw materials are categorized and stored, and the raw materials of each canteen are separated and recorded in the inventory ledger. While purchasing raw materials, do a good job of collaterals, especially oil foods and meat foods. Foods should be categorized and stored away from floors and walls. Meat and perishable food must be stored in refrigerators or freezers.

4, the canteen staff require a health certificate, a high level of cooking, neatly dressed, focus on hygiene, often keep the surgery neat, friendly to students, have to serve teachers and students . Consciousness, dedication to hard work and dedication, and good quality of hard work and thrift.

5. Listen to the county CDC and SFDA leadership of the inspection, and as far as possible to implement and improve. At the beginning of each semester and at the end of the long vacation, disinfect the dishes and utensils in the cafeteria and clean the cafeteria facilities. Regularly inspect and maintain rodent and fly prevention facilities. Dispose of cafeteria garbage properly and in a timely manner.

6. Listen to teachers, students, parents feedback on the work of the cafeteria. General Affairs Office regularly organize canteen managers and staff, union representatives and student representatives to hold food quality hearings, timely summary of lessons learned, improve management, improve the work and service attitude.

7. At the beginning of each semester, the organization of the canteen managers and staff to learn the management system, and canteen staff to sign a "contract of employment" and "security responsibility", to prevent the occurrence of safety accidents.

Third, the shortcomings.

1. There are still many loopholes in the management, the management system needs to be further improved.

2. Neglect of the canteen staff's ideological management, collective consciousness and service consciousness to be further strengthened.

3. Cafeteria facilities are not up to standard, we must continue to invest money to improve the facilities.

4. Canteen health is not satisfactory, health management needs to be strengthened.

First, the real establishment of the principal in charge of the responsibility system

From the fall of xx, the principal, Comrade Jiao Anxun, in charge of the work of the cafeteria, and specific provisions of the principal of the content of the gatekeepers are as follows:

① , regular inspection supervision of pools, scrubber pools, special tableware disinfection.

②, regular inspection of the cafeteria staff personal hygiene, workplace, warehouse hygiene.

③, regular inspection of the purchase of vegetables, food, meat certification labs.

④, from time to time to check whether the staff in accordance with the operating procedures for processing.

⑤ , regularly check whether each meal samples.

⑥ , regular meetings of all cafeteria staff.

The principal in charge should insist on frequent penetration into the cafeteria without letting go of any traces of adverse health, found that the problem, solve it in a timely manner, to nip the hidden danger in the bud.

Second, to strengthen the canteen practitioners of health knowledge training

Every week the school will use two hours of time to the canteen with a health card on duty practitioners to carry out full training, the training content:

①, the main significance of the work of the canteen.

②, canteen staff health knowledge.

③, according to the processing procedures of the practice activities.

Through the training so that all practitioners from the ideological clear that all their work is involved in the health and safety of teachers and students, so as to develop conscious health habits and operating procedures in accordance with health requirements.

Third, add facilities and equipment, obvious signs, reasonable layout

In order to further strengthen the health management efforts, the school for the purchase of special disinfection cabinets, refrigerators, and the original scrubbing pool for the transformation of the vegetables and meat washing separate pool. Cafeteria waste, containers covered and timely cleaning and disinfection, while the processing facilities for a reasonable layout, effectively avoiding raw materials, semi-finished products, finished products mixed phenomenon. Kitchen fried food at the addition of smoke exhaust bucket, a variety of appliances, indicating the mark.

Fourth, adhere to the purchase of goods (meat, food) to ask for a certificate of conformity and laboratory system, especially for meat, cooking oil each time to check the situation for registration, from the source to intercept, shoddy and substandard goods into the workplace.

Fifth, the establishment of professional staff locker room, locker, adhere to the daily disinfection, every other day cleaning system, the cafeteria staff must be in overalls into the processing room.

The above work has the logistics director Jiao Zhangshun comrades to develop a detailed plan, phased implementation January 20, all completed by the school canteen temporary inspection team inspection and acceptance.

School cafeteria self-inspection report summary 3

In order to ensure that all teachers and children of my garden dietary safety, according to Yao Du District Food and Drug Administration issued on the "20xx Autumn Schools (including child care institutions) cafeteria food safety special inspection of the implementation of the program" of the notice of the relevant requirements of the garden in the opening of the school before the work of the cafeteria food safety to do a comprehensive self-inspection, self-inspection, and now will be the self-inspection situation report As follows:

First, the basic situation:

Our garden is a private kindergarten, located in Pingyang South Street Wangfei Lane, now the garden 150 children, 21 staff, the garden canteen is now a higher department issued a valid "food business license", the scope of business and the scope of the license is consistent. In order to strengthen the management of the school cafeteria, I set up by the Fan Honghong director of the first responsible person of the cafeteria safety management team, to strengthen the usual supervision of the cafeteria safety and inspection efforts to ensure that the safety of the cafeteria in place.

Second, environmental health

The layout of the facilities and equipment of the cafeteria in my garden is reasonable, there are independent storage of food ingredients, food processing operations, food preparation room, the cafeteria of the various operating rooms are basically arranged to meet the required standards, the walls, floors are built using materials in line with the provisions of the construction to achieve the fire prevention, moisture-proof, can be cleaned, equipped with adequate lighting, ventilation, cleaning requirements. Equipped with sufficient lighting, ventilation, smoke exhaust devices and effective facilities and equipment for fly prevention, dust prevention, rodent prevention, sewage discharge and storage of waste materials that basically meet the hygiene requirements. Equipped with special cold storage, washing, disinfection facilities.

The environment inside and outside the cafeteria is relatively clean and hygienic. Over the years, the leadership of our park, the person in charge of the cafeteria have taken the cleanliness of the cafeteria as one of the most important work to pay attention to. First, the environment, tableware hygiene has clear requirements, the implementation of health package, responsible for the restaurant environment clean and tidy, all tableware clean and disinfected. Secondly, in strict accordance with the requirements of the Food Safety Law, we do not purchase, process or distribute spoiled food. Thirdly, regular and unscheduled inspections are combined, with regular daily inspections by the General Affairs Office and unscheduled spot checks by the Campus Director's Office, and shortcomings are corrected on a regular basis. Fourth, in strict accordance with the school's cafeteria health management system to carry out all the work, supervised by the cafeteria manager to ensure food hygiene and safety, to prevent the occurrence of various detrimental to the teachers, children's events.

Three, the health certificate

I garden cafeteria existing two employees, all hold qualified, valid health certificate.

Fourth, the management of evidence and invoices

I park the existing specialized procurement staff, in practice, the strict implementation of the system of evidence and invoices, the purchase of food and raw materials, food additives and food-related products to implement the purchase of food inspection, evidence and invoices and fill out all kinds of accounts.

Fifth, processing and production

I park in the food processing and production, do not use more than the shelf life, corruption and other food safety impact on food safety, the requirements of the raw materials are thoroughly cleaned, the processing and production process of raw and cooked separately, there is no cross-pollution, all the food to do cooked cooked, with sampling equipment, sampling equipment is normal


Six, cleaning and disinfection

My garden cafeteria is equipped with effective washing and disinfection facilities, and the number of to meet the actual needs of the catering utensils, cleaning facilities, disinfectant pool is not mixed with other pools, the use of the Biaxial enzyme detergent, in line with the food safety standards, disinfectants can grasp the basic knowledge of disinfection, disinfection of food utensils meets the relevant requirements. The effect of disinfection of food and beverage utensils meets the relevant requirements.

Seven, the use of food additives

I use food additives in the park currently have edible lye, in the daily use, to do a person purchase, a person to keep, a person to receive, a person to register, a special cabinet to save the requirements.

VIII. Existing problems and solutions

In this inspection, we found that there are individual dining utensils are old, now all abandoned, replaced with new supplies.

Through the inspection at the beginning of the semester, we believe that the food safety work of our cafeteria is on the track of normal, orderly and healthy operation, which is basically in line with the requirements of the higher leadership and the spirit of the relevant documents. In the future, we will further take effective measures, not to slacken our school's food safety management work to continue to push to a new and higher level. To create a child satisfaction, parents rest assured that the leadership recognized the learning and living environment.

School cafeteria self-inspection report summary 4

In accordance with the spirit of the county education bureau documents, in order to further strengthen the supervision of food safety in schools, our school on January 7, 20xx on the school cafeteria food safety and hygiene status of an in-depth inspection, is now checking the situation summarized as follows:

Mazhuang Central School area of eight elementary school and seven kindergartens. There are no cafeterias and kiosks in the elementary school, and the drinking water in the schools comes from the Mazhuang water plant or the tap water in the village streets where the schools are located, and the water quality is in line with the requirements for drinking water. At the same time, the school used the general assembly or class meeting to frequently educate students about food safety, cautioning students not to buy "three no" food, do not eat expired, spoiled food, to prevent and from the mouth into.

7 kindergartens are equipped with canteens, canteens are set up with refrigerators, disinfection cabinets, hoods or exhaust fans and other equipment, the system is relatively complete, the operation room is clean and tidy, there is a person to manage the food samples are retained for a day to provide young children with staple and side dishes are purchased at the point of purchase, the phenomenon of the use of gutter oil does not exist, tableware disinfection on a regular basis, do not consume any food additives, drinking water for the kindergarten to provide the water or young children to provide their own. Drinking water is provided by the kindergarten or the young children's own water, and some of the employees have health certificates. Problems:

1, some employees do not have health certificates, corrective measures: no health certificates in time to the health epidemic prevention department for.

2, the system of food hygiene is not perfect, corrective measures: timely improvement of various systems, measures.

3, tableware is not neatly arranged, the stove is not scrubbed clean. Rectification measures: strengthen management.

4, the operator did not wear masks and disposable gloves. Rectification measures: timely purchase, and wear.

xxx

20xx xx month xx

School cafeteria self-inspection report summarizes the 5

Our school for the implementation of the Changchun Food and Drug Administration, the Changchun Municipal Bureau of Education documents, our school cafeteria hygiene work leading group on October 11, the school's cafeteria food hygiene and safety work carried out a comprehensive, serious self-inspection and self-inspection, is now self-inspection and self-inspection report as follows. Self-inspection report is as follows:

First, the establishment of leadership institutions, strengthen the sense of responsibility

In order to strengthen the collective dining, food hygiene safety, to ensure that the teachers and students are healthy, and to further strengthen the management of awareness, improve the level of management, and clarify the management of responsibility. The school was established to implement the division of labor, layer by layer. The leading group divided into regular and irregular combination of food hygiene and safety of the school cafeteria food hygiene inspection, found that the problem of timely rectification.

Food hygiene and safety leading group:

Leader: xx Vice Leader: xx

Members: xx

Second, self-inspection content:

This self-inspection **** including the health license; staff health and training certificates; health rules and regulations and management personnel; demand tickets and request for certificates; Staff personal hygiene; food utensils requirements; food-related requirements; food purchase channel health requirements; food storage depot requirements; inside and outside the cafeteria environment; food processing site requirements; food additives use whether the standardization of content.

Third, the process of self-inspection:

In the self-inspection, we in the spirit of the whole school teachers and students are responsible for a high degree of responsibility, seriously on the cafeteria hygiene, quality, facilities and equipment, processing and other aspects of the strict inspection.

1, our school has been in April 18, 20xx County Food and Drug Administration issued a "food service license", valid until April 17, 20xx.

2, the school developed a cafeteria management system, the system is perfect, by the General Affairs Director Yang Zhaoxili is responsible for the cafeteria food safety, the school once a month to the cafeteria to carry out regular safety inspections.

3, the school cafeteria and logistics services staff a **** 4 people, all participated in the physical examination, with a health card on duty, and health certificates are valid.

4, the school's procurement of raw materials to take a fixed point procurement, raw materials, raw materials, vouchers.

5, the cafeteria three meals a day are carried out a sufficient amount of food samples.

6, the school tableware and canteen supplies are cleaned and sterilized daily.

7, the school use of food samples are stored in a special cabinet, there is a person to manage.

8, the school does not process cold dishes.

Fourth, there are problems:

1, the cafeteria rat trapping facilities are not perfect.

2. Several flies were found.

Fifth, corrective measures:

In response to the above problems in the inspection, the school ordered the General Affairs Office must immediately strengthen the management, better for the school education and teaching services. Against the inspection criteria, we found in the self-inspection, despite our considerable efforts, there are still some shortcomings in the work, the future, the school will take this inspection as an opportunity to further increase the supervision of the work, and continue to improve, so that the school cafeteria food safety work, and even the overall work of the school to a new level.

School cafeteria self-inspection report summarizes the 6

In order to further promote the school cafeteria food safety management, deepen the connotation of the school cafeteria food safety management work, control food safety risks, and indeed to protect the food safety of our school, according to the Municipal Commission of Education, the city Food and Drug Administration Food Safety Supervision requirements of the work of the leading group of the cafeteria hygiene work in the school cafeteria hygiene to carry out a comprehensive, serious self-inspection Self-inspection, now the self-inspection self-inspection report is as follows:

First, the school leadership attaches importance to the work of cafeteria hygiene

At the beginning of each school year, the school specifically convened a meeting of the cafeteria hygiene work to clarify the responsibilities and the specific division of labor, the establishment of a school cafeteria headed by the principal of the leading group of safety work for the development of a plan for the specific safety of work clear responsibility. At the same time to convene a meeting of school staff, logistics personnel to study the documents issued by the higher level, the school logistics personnel to improve the awareness of the work of the canteen health, enhance the canteen health knowledge, and effectively recognize the importance of student safety and health work.

Second, to ensure that the workplace environment is clean and harmless, so that items are neatly arranged. Ensure that each practitioner is licensed, and do a good job of practitioner training. Strictly good procurement and acceptance of customs, so that food storage classification sub-area. Ensure that the dishes are cooked thoroughly, and do quantitative and regular meals. Ensure that students enjoy their meals and do a good job of cleaning and sanitizing the dining room. Ensure that tableware and utensils are washed and sterilized. Do a good job of categorizing kitchen waste, collection and disposal.

Third, sound health, food management system, to achieve responsibility. The establishment of a sound health management system and accountability system, responsibility to a person, to do a good job of food hygiene publicity.

Fourth, to put a good four passes to prevent food poisoning accidents:

(1), good procurement, processing pass: procurement to do a good job of acceptance, processing to do burned cooked, do a good job of food sampling.

(2), the good "sterilization" off. All tableware and utensils are steam sterilized at high temperatures.

(3), good "personal hygiene" off. Do not be physically ill workers can not enter the cafeteria work, employees must obtain a health certificate and food hygiene training to qualify for duty, the staff into the cafeteria must do the "three white".

(4), to eliminate non-staff into the kitchen off to ensure that the risk factors occur.

Fifth, the implementation of quantitative grading management system, adhere to the quantitative grading management standards standardized management of school canteens.

School canteen self-examination report summarizes the 7

Provincial Department of Education:

According to the document "on the further improvement of the new period of colleges and universities and junior colleges and schools student canteens work notice" requirements, our school against the spirit of the document, serious self-examination, is now the self-examination report is as follows:

a, the basic situation of student canteens

< p> The number of students in our school year-round remains at 3500-4000 people, the existing life service center and sub-life service center each 1 building, the overall construction area of about 7300 square meters. There are 4 student canteens, including 3 Chinese food canteens, which are operated by 3 socialized catering companies; and 1 xx canteen (xx dining hall), which is self-operated by the school.

Second, the routine management of the school

1. Sound organization, refinement of the division of labor, clear responsibilities, supervision in place.

Over the years, our school has been the cafeteria food safety, prevention and control of infectious diseases, student food hygiene and campus environmental safety work as the school's work "top priority" to grasp, the school firmly established "safety first, health first" guiding ideology. The school firmly established a "safety first, health first" guiding ideology, the establishment of a competent management team, management personnel division of labor layer by layer refinement, clear responsibility for the main body, signing a certificate of responsibility at all levels. Clearly "whoever is responsible for the problem" accountability system. The General Affairs Office has developed a monitoring system to strengthen the process management, found that the problem of timely rectification, the cafeteria food safety incidents strive to reduce to zero.

In order to do a better job, we at the beginning of each semester, held a special meeting of the canteen food safety work conference, socialized business unit in charge of the meeting, to carry out the study of documents issued by the higher level, against the document to find gaps, enhance the business unit staff food safety awareness, enhance the canteen hygiene and common sense, and realize the importance of the work of the students' safety and health.

2. Efforts to institutionalize and routinize canteen food safety management.

The school organizes relevant personnel to seriously study the "Food Safety Law", "school cafeteria regulations and penalties," as well as the higher education administrative departments and the spirit of the relevant notice. In the whole school to carry out food safety publicity activities, to board newspapers, bulletin boards and other forms of publicity food safety, and strive to form a "everyone speak safety, everyone supervise the safety" of the campus atmosphere. Strictly implement the food hygiene system formulated by the school, and strive to achieve routine management. Normally, when purchasing goods, the cafeteria is strictly required to purchase at the point of purchase, request vouchers, and keep a register. The use of food ingredients, condiments, food additives, packaged food, chicken, fish, meat, vegetables, etc. in the warehouse before the inspection, for not fresh, expired, moldy all eliminate storage and use. Do a good job of daily meal sampling and disinfection of tableware, and make detailed records. Strengthen the management of raw materials, products and semi-finished products storage, the requirement of standardized storage of goods, the operation of the process of safety and hygiene,

3. Strengthen the management of the school cafeteria staff, and do a good job of health knowledge training.

School General Affairs Office regularly convene the cafeteria staff to learn about safety and health knowledge, requiring staff to standardize the operation, master the basic requirements of food hygiene and safety. Actively cooperate with the Food and Drug Administration and the Quality and Technical Supervision Bureau of our school cafeteria health and equipment inspection, listened humbly to the experts put forward valuable suggestions, timely rectification, eliminating the possible safety hazards.

4. Extruding funds to improve the canteen production equipment, strengthen the investment in the student canteen. 20xx school self-financing more than 10 million new life service sub-center, greatly improving the student dining environment; 20xx school through the tender procurement, all four canteens installed completed the "bright kitchen" project; 20xx school through the tender procurement, all the installation of "bright kitchen" project; 20xx school through the tender procurement, all the installation of "bright kitchen" project; 20xx school through the tender procurement, all the installation of "bright kitchen" project. In 20xx, we invested more than 100,000 yuan to replace the smoke extraction equipment in the life service center through bidding and purchasing.

Third, the main problems

1. "Students" and "special flavor" ratio. Although the overall student cafeteria "special flavor" window ratio meets the document requirements of 33% or less, but in the process of self-inspection also found that there is a student cafeteria "special flavor" window ratio of more than 33%;

2. fire prevention Fire prevention and fire safety are not emphasized enough. The use and storage of liquefied petroleum gas (LPG) canisters in individual canteens;

3. The school is cash-strapped, and some of the equipment has been in use for a long time and is in urgent need of repair or replacement.

Fourth, corrective measures and progress

1. For a student cafeteria appeared "special flavor" window ratio exceeded the standard, the school has asked the operating unit to rectify the deadline, must be in the next semester before the start of the school year will be part of the "special flavor". For expired fire extinguishers, the school unified replacement. The use of liquefied petroleum gas tanks is strictly prohibited in all food-selling rooms.

3. Continue to actively raise funds to do a good job of equipment maintenance.

The school cafeteria self-inspection report summarizes the 8

To strengthen school management, improve safety and health awareness, to create a good, harmonious campus environment. Schools have long put safety and health work in the first place, grasp the usual, heavy details.

First, the school leadership attaches importance to the work of canteen health

At the beginning of each school year, the school specifically convened a meeting on canteen health, clear responsibilities and specific division of labor, the establishment of a school canteen headed by the principal of the leading group of safety work for the specific safety work for the development of plans to clarify the 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 dietary practitioners are licensed.

Third, sound health, food management system, so that the responsibility of the person

Establish a sound health management system and accountability system, the responsibility of the person to do a good job of food hygiene and publicity.

Fourth, to put a good four passes to prevent food poisoning accidents:

(1), good procurement, processing pass: procurement to do a good job of acceptance, processing to do so cooked cooked through, 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 off, to ensure that the phenomenon of drug release.

V. Rectification 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 to effectively protect the health and safety of school teachers, students and staff. We focus on the following aspects of the solution:

(1), increase publicity and education to enhance students' food hygiene, safety awareness. School health room, cafeteria to increase education through classroom education, boards, knowledge lectures 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;

Canteen 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 cold water, education students to enhance self-protection awareness. Third, the use of campus radio, blackboard newspapers, special lectures, health and food safety knowledge ` propaganda, advocating students to develop good hygiene habits.

Six, there are problems

(1), the school due to funding reasons, the school cafeteria supporting facilities standard is not high.

(2), school cafeteria workers are temporary workers, low wages, not enough peace of mind.

In short, to consistently do the above several, in order to eliminate the occurrence of food poisoning, we must be in this semester to continue to encourage the cafeteria hygiene work to do better.

The school cafeteria self-examination report summarizes the 9

According to the county education bureau documents, the school cafeteria funds management and use of self-examination is as follows:

First, the school cafeteria business model.

Our school cafeteria work adhering to the "public welfare", "non-profit", "service", "safety" principle. Safety" principle, run by the school itself, service teachers and students. The cafeteria has set up a food committee composed of students, parents, teachers and other members to supervise the school cafeteria's charges, dishes, weekly publicize the cafeteria's recipes and nutritional content, to ensure the quality of teachers and students to ensure that the quality of meals, the actual embodiment of the "non-profit". Students choose whether or not to eat at school on their own according to the principle of voluntariness, register in advance, and make up for the excess. At the same time, my school teachers and students in the same cafeteria meals, teachers and students with the same meal, the same food, teachers dining monthly settlement, by the school administrative account to pay teachers working meals, to ensure that the interests of students.

Second, the school cafeteria income and expenditure management.

The school cafeteria in strict accordance with the requirements of the higher standardized income and expenditure management. Students dining fee, teachers dining, leadership duty income, etc., according to the fact recorded in the income, student teachers lunch-related costs included in the expenditure, monthly publicity for teachers and students. Never illegal to charge, not to mention through the school cafeteria private "small treasury", the use of cafeteria funds issued by the school staff welfare, bonuses, subsidies, and non-cafeteria business services in the expenditure.

Third, the financial management of the school cafeteria.

From the fall semester of 20xx, Comrade Hu Fengxi is responsible for the school canteen special account, Comrade Wang Lei is responsible for cash custody, the school canteen special funds to set up a special account, detailed accounting. The school will be hired by the cafeteria cook wages in the cafeteria income, the cafeteria managers are school teachers, not in the cafeteria listed wages.

Fourth, the school cafeteria supplies procurement mode.

Before the fall of 20xx, the school supplies procurement is taken first by the school and dietary supervisors on behalf of the field inspection to determine the way to spot purchases. 20xx from the fall of 20xx, the school bulk material purchases from the bidding to determine, the school negotiated through the representatives of the Board of Teachers and the Board of Supervisors to determine the cafeteria bulk material suppliers, by the head of the canteen is responsible for the procurement, the teacher is responsible for the weekly acceptance, Cafeteria financial staff is responsible for the settlement of accounts, in addition to the temporary purchase of a small number of cafeteria items in the street, the school cafeteria purchases settlement of accounts are, there are formal bills.

Fifth, the inspection:

The county board and the school management committee leaders of my school nutritional food canteen conducted a comprehensive inspection, now the problems that need to be rectified are as follows:

(1) recipe samples have not been publicized pictures

(2) workers health card is not publicized

(3) invoices have not been issued unit of measurement

(4) books are not complete

(5) internal control mechanism is not complete, etc.

Our school actively convened a meeting of the Board of Catering Committee for the existence of the problem, listed in a timely manner rectification program, rectification within a time limit.

School cafeteria self-inspection report summary article 10

Class: four [three] class

Team members: Zhang Siyu, Qin Shengkai, Zhou Xiaolin, Wei Chongming

Reason

Recently, our school cafeteria breakfast dishes are always placed on the table, so that none of us have a place to put the bowl. So I investigated this matter.

Investigation

Forty percent of our school in the morning is powder [ten percent is not ordered breakfast], after eating powder, I looked, every ten tables table, there are six tables with dishes on the surface of the table is not cleaned up.

Analysis

These people don't put the dishes away because they are lazy, eat the powder slowly, and don't leave until the bell rings, and don't put the dishes in the designated place in a hurry. Let the cafeteria aunts help them do "after-sales".

Conclusion

i. Some people are lazy and don't collect the dishes. Some people are so lazy that they don't put away the dishes and make the cafeteria aunts busy.

ii. Some people eat while talking in order to talk to their fellow classmates, and leave only when the bell rings, and leave without putting away the dishes in order to get to class quickly without being criticized by the teacher.

Suggestions

The school should strengthen the patrol of the cafeteria and write down those who don't collect the bowls and waste. And penalize them by deducting class points, so that those who do not leave dishes are praised and those who leave them are punished throughout the school.